Cul 129 Chapter 2 Questions And Answers 100% Pass

CUL 129 CHAPTER 2 QUESTIONS AND ANSWERS 100% PASS What refers to the factors used to compare an actual product or service with a desired product or service? Quality standard What refers to the alternate ways in which food products can be purchased? Market form Why do different operations have different definitions of quality? Shouldn't there be a benchmark definition? Customer expectations provide the basis, and these are not the same What refers to the concept of improving processes and procedures rather than identifying defects? Total quality management What is the philosophy of the value-conscious purchaser? Value based on price and suitability for intended use What is the purpose of product specifications? Communication tool to ensure that staff and vendors understand quality needs What refers to a strategy for comparing vendors' prices for products of acceptable quality to determine the lowest price? Competitive bidding What are some advantages and disadvantages of using the brand name as the product specification? Easy to write, but there may be only one vendor, so bidding is not possible How do vendors benefit when product specifications are used? Bidding is based on the same quality product What purpose would cause a purchaser to involve hourly production employees in the development of specifications? They use and know about intended use and can evaluate alternatives and note concerns Which specification information quality features are addressed when the focus is on type of item, weight, preservation needs, intended use, and the amount or portion size of the item? Packaging Which specification information quality features are addressed when the purchaser indicates weight, volume, or count? Purchase unit size What refers to the process that involves blast-freezing food in individual pieces before packaging, resulting in better-maintained taste, texture, and nutrient values? Individually quick frozen (IQF) Which specification information concern is the purchaser addressing when the menu states that an item comes from a particular place and the operation wants to be legally accurate? Place of origin Which step of developing and implementing purchase specifications can attending trade shows, such as the NRA's Expo in Chicago, assist? 2: Learn about available products What refers to a study that suggests whether a product should be prepared "from scratch" on-site or purchased as a partially or fully processed item? Make-or-buy analysis What is a strong argument in favor of on-site production of products as opposed to the use of convenience food? Signature dishes will be unique to the operation What is a strong case to be made for the purchase of convenience foods over the preparation of foods from scratch on-site? Edible yield is high, thus it is cost effective, as there is less waste What is the single most important factor in the make-or-buy decision? Acceptable product quality Who should evaluate product samples in the make-or-buy decision-making process? Staff team and customers should all be a part of this When taste panels are used, what are samples of convenience products compared against? Item currently produced on site What is involved in the evaluation of the make-or-buy decision? Time and possibly repetition of the process As Purchased The weight of a product before it is processed, prepared, or cooked Competitive Bidding A strategy for comparing vendor's prices for products of acceptable quality to determine the lowest price Edible Portion The weight of a product after it is processed, prepared and cooked Edible Yield The amount of a product that can be consumed Family Service Restaurant An establishment that features a wide variety of lower priced meals where convenience food products are frequently used Grading (Quality) A voluntary assessment of food items against predetermined quality standards High Check Average An establishment that offers higher priced meals because of the higher costs of products, service, and other features of the dining experience Individually Quick Frozen A process that involves blast freezing food in individual pieces before packaging; mostly used with fish or fruit Inspection A process that ensures that meat and poultry products are fit for human consumption Make or Buy Analysis A study that suggests whether a product should be prepared "from scratch" on site, or purchased asa partially or fully processed item. Market Form Alternate ways that food products can be purchased Portion Control Packets Individual servings of an item Quality Assurance All activities that an organization uses to attain quality Quality Standards The factors that are used to compare an actual product or service with the desired product or service Shelf Life The amount of time a product remains suitable for use Signature Dish A menu item that customers associate with a specific operation Stock out A situation that occurs when an item is no longer available in inventory Total Quality Management The pursuit of organization-wide quality, with emphasis placed on improving processes and procedures rather than identifying defects