RD Exam 2022: Jean Inman Study Guide
Domain 4
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
Domain 4
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
