Jean Inman Study Guide Domain 4
Exam Questions and Answers
According to Jean Inman, the menu determines "everything". What 4 food
service related things are umbrellaed under the term "everything:?
HINT: pefs - -personnel
equipment
food
space
- what is a static menu? - -same menu item every day
clients change daily
ie: restaurant
- when planning a kitchen layout, if the kitchen floor space is too expansive,
________________________________ declines
1) productivity
2) speed
3) work ethic
4) efficiency - -4) efficiency
- frequency of acceptance - -how often they would be willing to eat an item
- what is the formula to find the average check? - -sales / # customers
served
- popularity index formula - -# of servings of an item / total number of
servings of all items in that category that day
- Benchmarking - -compare satisfaction levels to those of other facilities
which are considered "best in class"
- formal, competitive bid buying - --submit written specifications and
quantity needs to vendors who then submit a price
-bid are opened together; place order with lowest bid
-CONTRACT
- benchmarking helps to identify - -areas of improvement
- prime vending purchasing - -use single vendor for majority of purchases
- prime vending purchasing saves - -time and $$$$
, - centralized purchasing - -personnel in one office does all purchasing for all
units in that organization
-cost-effective and time-saving
- group or co-op purchasing - --involves union of separate units, not related
to a single management, for joint purchasing
-economic advantage of large volume purchasing
- JIT (just-in-time purchasing): what is so special about this type of
purchasing? - -do not need to record it in inventory or store it anywhere---
take product from loading are to kitchen (or where ever the product will be
used)
- written specifications - -accurate word picture or definition of a product.
precise statement of quality; brief, complete, simple, include name, form,
quantity, quality, size, grade, brand, style, sieve size
- What are the 3 types of written specifications? - -technical
approved brand spec's
performance spec's
- technical specifications - -Indicate quality by objective testing
- approved brand specifications - -indicate quality by specifying a brand
name
- Performance Specifications - -indicate quality through functioning
characteristics of the product (how many dishes washed/min or pH level of
detergents, pH of detergents)
- True or False:
volume discounts can be obtained when a formulary is used
(NOTE: a 'formulary' in this case pertains to an approved product/-s that an
organization would like all personnel to use) - -True
- can a formulary standardize usage of a product between all personnel?
[yes/no] - -yes
- Buyer's code of ethics - --can serve as legal agent for the organization
-avoid collusion with vendors
- food broker - -does not own products; connects buyers with sellers
Exam Questions and Answers
According to Jean Inman, the menu determines "everything". What 4 food
service related things are umbrellaed under the term "everything:?
HINT: pefs - -personnel
equipment
food
space
- what is a static menu? - -same menu item every day
clients change daily
ie: restaurant
- when planning a kitchen layout, if the kitchen floor space is too expansive,
________________________________ declines
1) productivity
2) speed
3) work ethic
4) efficiency - -4) efficiency
- frequency of acceptance - -how often they would be willing to eat an item
- what is the formula to find the average check? - -sales / # customers
served
- popularity index formula - -# of servings of an item / total number of
servings of all items in that category that day
- Benchmarking - -compare satisfaction levels to those of other facilities
which are considered "best in class"
- formal, competitive bid buying - --submit written specifications and
quantity needs to vendors who then submit a price
-bid are opened together; place order with lowest bid
-CONTRACT
- benchmarking helps to identify - -areas of improvement
- prime vending purchasing - -use single vendor for majority of purchases
- prime vending purchasing saves - -time and $$$$
, - centralized purchasing - -personnel in one office does all purchasing for all
units in that organization
-cost-effective and time-saving
- group or co-op purchasing - --involves union of separate units, not related
to a single management, for joint purchasing
-economic advantage of large volume purchasing
- JIT (just-in-time purchasing): what is so special about this type of
purchasing? - -do not need to record it in inventory or store it anywhere---
take product from loading are to kitchen (or where ever the product will be
used)
- written specifications - -accurate word picture or definition of a product.
precise statement of quality; brief, complete, simple, include name, form,
quantity, quality, size, grade, brand, style, sieve size
- What are the 3 types of written specifications? - -technical
approved brand spec's
performance spec's
- technical specifications - -Indicate quality by objective testing
- approved brand specifications - -indicate quality by specifying a brand
name
- Performance Specifications - -indicate quality through functioning
characteristics of the product (how many dishes washed/min or pH level of
detergents, pH of detergents)
- True or False:
volume discounts can be obtained when a formulary is used
(NOTE: a 'formulary' in this case pertains to an approved product/-s that an
organization would like all personnel to use) - -True
- can a formulary standardize usage of a product between all personnel?
[yes/no] - -yes
- Buyer's code of ethics - --can serve as legal agent for the organization
-avoid collusion with vendors
- food broker - -does not own products; connects buyers with sellers
