©THEBRIGHT 2024/2025 ALL RIGHTS RESERVED 10:15AM A+
NHM 372 Final Exam Study Guide
Portion Control - Answer✔Uniform portion sizes for cost control and customer satisfaction
Production is the process by which - Answer✔Products are created
In foodservice, production is the - Answer✔managerial function of converting food purchased
(in various stages of preparation) into menu items that are served to customers
Forecasting is - Answer✔an estimate of future needs
Production demand - Answer✔impacts purchasing, production, and customer satisfaction
-overproduction & underproduction
Overproduction - Answer✔A condition in which production of goods exceeds the demand for
them
- leftover, have to make decision about what to do with them: throw out and loose money, or
reserve/repurpose items
-both ways result in loss money
Underproduction - Answer✔production of less food than is needed for service.
-results in dissatisfaction
-costs operation money, many times a decision is made to make another item as a substitute
Quantity demand can be predicted by - Answer✔two methods most commonly used:
-historical records
-forecasting models
Subjective models - historical records - Answer✔Assumes past data is relevant and past
behaviors will continue, may or may not be reliable
-temperature outside, special events, how much was sold/produced, holidays & how they
impact demand
1
, ©THEBRIGHT 2024/2025 ALL RIGHTS RESERVED 10:15AM A+
Objective models - Answer✔mathematical and computer models calculate to determine how
much to produce
-when considering model, consider: Cost, Accuracy, Lead time
Which forecasting models are the most frequently used? - Answer✔Historical records and
moving average
Moving average - Answer✔-most common & easiest in time series models of
-compute average of number of portions sold for the last 5+ times that the menu item was
offered
-add first 5 lines, divide by 5 = line 5 moving average. Do the same for each line of data
What is the primary control tool in the production subsystem? - Answer✔production schedule
(worksheet)
Basic information needed in a production schedule - Answer✔• Unit name
• Meal
• Actual customer count
• Weather
• Special events
Additional information included in a production schedule - Answer✔• Employee assignments
• Menu item(s)
• Quantity to prepare
• Yield
Ingredient Assembly - Answer✔ingredient room or centralized area - area designed for
measuring ingredients required for recipes and transported to various work centers
Controlling ingredients impacts - Answer✔quality and quantity control
Recipe - Answer✔Formula communicating amounts of ingredients to use and procedures to
combine the ingredients
Recipe's are formatted with - Answer✔styles, weights and measurements
Recipes should be ______ to provide consistency - Answer✔standardized
What is an easy way to avoid over & under production? - Answer✔adjusting recipes
2
NHM 372 Final Exam Study Guide
Portion Control - Answer✔Uniform portion sizes for cost control and customer satisfaction
Production is the process by which - Answer✔Products are created
In foodservice, production is the - Answer✔managerial function of converting food purchased
(in various stages of preparation) into menu items that are served to customers
Forecasting is - Answer✔an estimate of future needs
Production demand - Answer✔impacts purchasing, production, and customer satisfaction
-overproduction & underproduction
Overproduction - Answer✔A condition in which production of goods exceeds the demand for
them
- leftover, have to make decision about what to do with them: throw out and loose money, or
reserve/repurpose items
-both ways result in loss money
Underproduction - Answer✔production of less food than is needed for service.
-results in dissatisfaction
-costs operation money, many times a decision is made to make another item as a substitute
Quantity demand can be predicted by - Answer✔two methods most commonly used:
-historical records
-forecasting models
Subjective models - historical records - Answer✔Assumes past data is relevant and past
behaviors will continue, may or may not be reliable
-temperature outside, special events, how much was sold/produced, holidays & how they
impact demand
1
, ©THEBRIGHT 2024/2025 ALL RIGHTS RESERVED 10:15AM A+
Objective models - Answer✔mathematical and computer models calculate to determine how
much to produce
-when considering model, consider: Cost, Accuracy, Lead time
Which forecasting models are the most frequently used? - Answer✔Historical records and
moving average
Moving average - Answer✔-most common & easiest in time series models of
-compute average of number of portions sold for the last 5+ times that the menu item was
offered
-add first 5 lines, divide by 5 = line 5 moving average. Do the same for each line of data
What is the primary control tool in the production subsystem? - Answer✔production schedule
(worksheet)
Basic information needed in a production schedule - Answer✔• Unit name
• Meal
• Actual customer count
• Weather
• Special events
Additional information included in a production schedule - Answer✔• Employee assignments
• Menu item(s)
• Quantity to prepare
• Yield
Ingredient Assembly - Answer✔ingredient room or centralized area - area designed for
measuring ingredients required for recipes and transported to various work centers
Controlling ingredients impacts - Answer✔quality and quantity control
Recipe - Answer✔Formula communicating amounts of ingredients to use and procedures to
combine the ingredients
Recipe's are formatted with - Answer✔styles, weights and measurements
Recipes should be ______ to provide consistency - Answer✔standardized
What is an easy way to avoid over & under production? - Answer✔adjusting recipes
2
