NHM 372 Final Exam Study Guide ALREADY
PASSED
Portion Control - =Uniform portion sizes for cost control and customer satisfaction
Production is the process by which - =Products are created
In foodservice, production is the - =managerial function of converting food purchased (in various
stages of preparation) into menu items that are served to customers
Forecasting is - =an estimate of future needs
Production demand - =impacts purchasing, production, and customer satisfaction
-overproduction & underproduction
Overproduction - =A condition in which production of goods exceeds the demand for them
- leftover, have to make decision about what to do with them: throw out and loose money, or
reserve/repurpose items
-both ways result in loss money
Underproduction - =production of less food than is needed for service.
-results in dissatisfaction
-costs operation money, many times a decision is made to make another item as a substitute
Quantity demand can be predicted by - =two methods most commonly used:
-historical records
-forecasting models
,Subjective models - historical records - =Assumes past data is relevant and past behaviors will
continue, may or may not be reliable
-temperature outside, special events, how much was sold/produced, holidays & how they impact
demand
Objective models - =mathematical and computer models calculate to determine how much to
produce
-when considering model, consider: Cost, Accuracy, Lead time
Which forecasting models are the most frequently used? - =Historical records and moving
average
Moving average - =-most common & easiest in time series models of
-compute average of number of portions sold for the last 5+ times that the menu item was offered
-add first 5 lines, divide by 5 = line 5 moving average. Do the same for each line of data
What is the primary control tool in the production subsystem? - =production schedule
(worksheet)
Basic information needed in a production schedule - =• Unit name
• Meal
• Actual customer count
• Weather
• Special events
Additional information included in a production schedule - =• Employee assignments
• Menu item(s)
• Quantity to prepare
• Yield
, Ingredient Assembly - =ingredient room or centralized area - area designed for measuring
ingredients required for recipes and transported to various work centers
Controlling ingredients impacts - =quality and quantity control
Recipe - =Formula communicating amounts of ingredients to use and procedures to combine the
ingredients
Recipe's are formatted with - =styles, weights and measurements
Recipes should be ______ to provide consistency - =standardized
What is an easy way to avoid over & under production? - =adjusting recipes
How do foodservice recipe booklets differ from home recipe booklets? - =-block format
-quantities
Standardized recipes are - =-specifically designed or tailed to meet to exact needs or goals of the
operations
-repeatedly tested, tasting to ensure it meets standards of quality before being implemented
Standardizing Recipes involves - =recipe verification (review components, make recipe, verify
yield, make changes), recipe evaluation, quantity adjustment
Factor method of adjusting recipes - =Increase or decrease a recipe by dividing the desired
amount or yield by the original amount or yield
-get a number, multiple all ingredients by that number (adjustment/conversion factor)
Percentage method of adjusting recipes - =Ingredient amounts are converted to weight, then
calculated as percent of the total recipe
PASSED
Portion Control - =Uniform portion sizes for cost control and customer satisfaction
Production is the process by which - =Products are created
In foodservice, production is the - =managerial function of converting food purchased (in various
stages of preparation) into menu items that are served to customers
Forecasting is - =an estimate of future needs
Production demand - =impacts purchasing, production, and customer satisfaction
-overproduction & underproduction
Overproduction - =A condition in which production of goods exceeds the demand for them
- leftover, have to make decision about what to do with them: throw out and loose money, or
reserve/repurpose items
-both ways result in loss money
Underproduction - =production of less food than is needed for service.
-results in dissatisfaction
-costs operation money, many times a decision is made to make another item as a substitute
Quantity demand can be predicted by - =two methods most commonly used:
-historical records
-forecasting models
,Subjective models - historical records - =Assumes past data is relevant and past behaviors will
continue, may or may not be reliable
-temperature outside, special events, how much was sold/produced, holidays & how they impact
demand
Objective models - =mathematical and computer models calculate to determine how much to
produce
-when considering model, consider: Cost, Accuracy, Lead time
Which forecasting models are the most frequently used? - =Historical records and moving
average
Moving average - =-most common & easiest in time series models of
-compute average of number of portions sold for the last 5+ times that the menu item was offered
-add first 5 lines, divide by 5 = line 5 moving average. Do the same for each line of data
What is the primary control tool in the production subsystem? - =production schedule
(worksheet)
Basic information needed in a production schedule - =• Unit name
• Meal
• Actual customer count
• Weather
• Special events
Additional information included in a production schedule - =• Employee assignments
• Menu item(s)
• Quantity to prepare
• Yield
, Ingredient Assembly - =ingredient room or centralized area - area designed for measuring
ingredients required for recipes and transported to various work centers
Controlling ingredients impacts - =quality and quantity control
Recipe - =Formula communicating amounts of ingredients to use and procedures to combine the
ingredients
Recipe's are formatted with - =styles, weights and measurements
Recipes should be ______ to provide consistency - =standardized
What is an easy way to avoid over & under production? - =adjusting recipes
How do foodservice recipe booklets differ from home recipe booklets? - =-block format
-quantities
Standardized recipes are - =-specifically designed or tailed to meet to exact needs or goals of the
operations
-repeatedly tested, tasting to ensure it meets standards of quality before being implemented
Standardizing Recipes involves - =recipe verification (review components, make recipe, verify
yield, make changes), recipe evaluation, quantity adjustment
Factor method of adjusting recipes - =Increase or decrease a recipe by dividing the desired
amount or yield by the original amount or yield
-get a number, multiple all ingredients by that number (adjustment/conversion factor)
Percentage method of adjusting recipes - =Ingredient amounts are converted to weight, then
calculated as percent of the total recipe
