FOOD SERVICE FINAL EXAM
job specification - Answers-Lists of requirements for a specific job, that can be evaluated objectively and
that apply to all candidates for that job
job description - Answers-Listings of the general duties related to a job or job classification
job analysis - Answers-• A detailed description of the daily duties to be carried out in a specific job, often
including time frames for each job activity
• Involves systematic investigation of job:
• Collecting data on tasks
• Performance standards
• Skills required
40 - Answers-1 FTE = _____ hours
receiving - Answers-activity for ensuring products delivered by suppliers are those that were ordered.
storage - Answers-holding of products under proper conditions to ensure quality until time of use
Links receiving and production
Concern for theft and pilferage
inventory - Answers-a detailed and complete list of goods in stock
, elements of receiving which are important to a foodservice manager - Answers-o Competent personnel
—well-trained employees to perform receiving tasks competently
o Facilities and equipment—need enough space to permit all incoming products to be inspected and
checked at one time. Equipment—scales, unloading platform, table for inspection, and some tools
o Specifications—employee receiving order must know standards the supplies must meet
o Critical controls in receiving—procedures for inspection and standards for acceptance necessary to
prevent foodborne illness
o Sanitation—receiving area designed for easy cleaning
o Adequate supervision—management check security to ensure receiving procedures are being followed
o Scheduled hours—suppliers should deliver at specified times
o Security—different person responsible for purchasing and receiving, follow scheduled hours, move
products immediately from receiving to storage
the receiving process - Answers-o Inspection against purchase order—to make sure that products were
actually ordered, and correct quantities have been delivered
o Inspection against the invoice—invoice is the supplier's statement of what is being shipped and the
expected payment
o Acceptance or rejection of orders—acceptance of delivered products become property of the
foodservice operation, rejection at time of delivery is easier than returning products after they have
been accepted
o Completion of receiving records—receiving records provide an accurate list of all deliveries of food
and supplies, date of delivery, suppliers name, quantity, price data
o Removal to storage—products should be transferred immediately from receiving to the secure storage
area. This is done while marking and tagging
dry storage - Answers-Provides orderly storage for foods not requiring refrigeration or freezing
Should provide protection of foods from the elements, insects, rodents, and theft
Temperature of 50-70 F
job specification - Answers-Lists of requirements for a specific job, that can be evaluated objectively and
that apply to all candidates for that job
job description - Answers-Listings of the general duties related to a job or job classification
job analysis - Answers-• A detailed description of the daily duties to be carried out in a specific job, often
including time frames for each job activity
• Involves systematic investigation of job:
• Collecting data on tasks
• Performance standards
• Skills required
40 - Answers-1 FTE = _____ hours
receiving - Answers-activity for ensuring products delivered by suppliers are those that were ordered.
storage - Answers-holding of products under proper conditions to ensure quality until time of use
Links receiving and production
Concern for theft and pilferage
inventory - Answers-a detailed and complete list of goods in stock
, elements of receiving which are important to a foodservice manager - Answers-o Competent personnel
—well-trained employees to perform receiving tasks competently
o Facilities and equipment—need enough space to permit all incoming products to be inspected and
checked at one time. Equipment—scales, unloading platform, table for inspection, and some tools
o Specifications—employee receiving order must know standards the supplies must meet
o Critical controls in receiving—procedures for inspection and standards for acceptance necessary to
prevent foodborne illness
o Sanitation—receiving area designed for easy cleaning
o Adequate supervision—management check security to ensure receiving procedures are being followed
o Scheduled hours—suppliers should deliver at specified times
o Security—different person responsible for purchasing and receiving, follow scheduled hours, move
products immediately from receiving to storage
the receiving process - Answers-o Inspection against purchase order—to make sure that products were
actually ordered, and correct quantities have been delivered
o Inspection against the invoice—invoice is the supplier's statement of what is being shipped and the
expected payment
o Acceptance or rejection of orders—acceptance of delivered products become property of the
foodservice operation, rejection at time of delivery is easier than returning products after they have
been accepted
o Completion of receiving records—receiving records provide an accurate list of all deliveries of food
and supplies, date of delivery, suppliers name, quantity, price data
o Removal to storage—products should be transferred immediately from receiving to the secure storage
area. This is done while marking and tagging
dry storage - Answers-Provides orderly storage for foods not requiring refrigeration or freezing
Should provide protection of foods from the elements, insects, rodents, and theft
Temperature of 50-70 F
