CDRE (questions well answered) latest
update
Sous vide - correct answer ✔✔vacuum packed foods, packaged in plastic cooked through
steaming
Commissary
Centralized
Decentralized
Ready Prepared
Assembly-serve
Conventional - correct answer ✔✔Centralized procurement and production with transport to
satellite sites for final prep/service
plates/trays assembled close to production
Plates/trays assembled away from production
,Menu items prepared at time of service
items already prepared
all production/serving on the same premise
Yield - correct answer ✔✔amount purchased-waste-cooking losses-handling losses=edible
portion
Total Quality Management
Continuous Quality Improvement - correct answer ✔✔organization-wide efforts to install and
make a permanent climate in which an organization continuously improves its ability to deliver
high-quality products and services to customers.
focus on process, review operations routinely, a system that seeks to improve the provision of
services with an emphasis on future results. Like total quality management, CQI uses a set of
statistical tools to understand subsystems and uncover problems, but its emphasis is on
maintaining quality in the future, not just controlling a process
quality-management tools
Six Sigma
,LEAN
Business process re-engineering - correct answer ✔✔Define goals, Measure current
performance, Analyze and determine causes of defects, Improve the process by eliminating
defects, Control and standardize future process performance (process cannot produce more
than 3.4 defects per million)
DMAIC (define, measure, analyze, improve, control)
elimination of waste! identify value-added processes and waste processes, improve flow,
eliminate waste (people, time, product, transport) (pharmacy delivery optimization)
focusing on the analysis and design of workflows and business processes within an organization
General manager
, Functional manager
Benchmarking
Padding - correct answer ✔✔focus on entire business
Manage an organizational unit (specific set of activities d/t specialized knowledge)
compare of self to best in the industry
Ordering more than is needed to avoid shortages
ishikawa diagrams (herringbone)
Menu planning: Table d'hote
a la carte
spoken menu
static menu
cycle
single use - correct answer ✔✔causal diagrams, categorize what might be the cause of the
problem
several courses at a fixed price
foods priced individually
update
Sous vide - correct answer ✔✔vacuum packed foods, packaged in plastic cooked through
steaming
Commissary
Centralized
Decentralized
Ready Prepared
Assembly-serve
Conventional - correct answer ✔✔Centralized procurement and production with transport to
satellite sites for final prep/service
plates/trays assembled close to production
Plates/trays assembled away from production
,Menu items prepared at time of service
items already prepared
all production/serving on the same premise
Yield - correct answer ✔✔amount purchased-waste-cooking losses-handling losses=edible
portion
Total Quality Management
Continuous Quality Improvement - correct answer ✔✔organization-wide efforts to install and
make a permanent climate in which an organization continuously improves its ability to deliver
high-quality products and services to customers.
focus on process, review operations routinely, a system that seeks to improve the provision of
services with an emphasis on future results. Like total quality management, CQI uses a set of
statistical tools to understand subsystems and uncover problems, but its emphasis is on
maintaining quality in the future, not just controlling a process
quality-management tools
Six Sigma
,LEAN
Business process re-engineering - correct answer ✔✔Define goals, Measure current
performance, Analyze and determine causes of defects, Improve the process by eliminating
defects, Control and standardize future process performance (process cannot produce more
than 3.4 defects per million)
DMAIC (define, measure, analyze, improve, control)
elimination of waste! identify value-added processes and waste processes, improve flow,
eliminate waste (people, time, product, transport) (pharmacy delivery optimization)
focusing on the analysis and design of workflows and business processes within an organization
General manager
, Functional manager
Benchmarking
Padding - correct answer ✔✔focus on entire business
Manage an organizational unit (specific set of activities d/t specialized knowledge)
compare of self to best in the industry
Ordering more than is needed to avoid shortages
ishikawa diagrams (herringbone)
Menu planning: Table d'hote
a la carte
spoken menu
static menu
cycle
single use - correct answer ✔✔causal diagrams, categorize what might be the cause of the
problem
several courses at a fixed price
foods priced individually
