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59 Cards in this Set
- Front
- Back
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A Prime vendor
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a formal agreement between the food service department and one vendor. The vendor is contracted to supply a specified percentage (80%) of goods for a specified time
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periodic actual counting and recording of all products and all storage areas
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physical inventory
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purchases and issues continuously are recorded for each product in storage making the balance in stock available at all times
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perpetual inventory
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What type of fire extinguisher should be used on a grease fire?
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Type B
(symbol square) |
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Step one of HACCP
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Conduct a hazard Analysis
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Costs that includes administration, some personnel, and security costs
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indirect costs
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an expense that can be traced to a specific cost center or objuct such as department, process, or product (food and supplies)
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Direct cost
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includes planned acquisitions of all items or projects that have a useful life of longer than 1 year and a purchase price greater than a pre-established amount
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Capital budget
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a profit and loss statement for each center for one year.
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Operating budget
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predicts and monitors cash flow over a specified period of time
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cash budget
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Using a #16 scoop how many servings would be in 10 gallons of potato salad?
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640 servings
32/2=2 ounces 16 cups/1 gallon 10x16=160 cups 160x8= 1280 ounces/ 2= 640 servings |
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If a baker bakes a batch of cookies every 18 minutes, how many batches will he bake in 2 hours?
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2x60= 120 minutes
120/18=6.6 batches |
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Processed lettuce is $.69 per pound. Head lettuce costs 16.49 for 50 pounds. The yield is 65%. It takes an employee 2 hours to clean and prepare the lettuce at $5.25 per hour. Which is more cost effective
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Processed lettuce= 34.5 for 50 pounds
Unprocessed lettuce= 16.49+10.5= 27.19 for 32.5 pounds Processed lettuce is more cost efficient |
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for 25, 2 oz servings, _____ pounds of bacon with (20% loss) needs to be purchased
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100-.2=.8
50/.8=62.5 62.5/16=3.9 4 pounds |
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If the price of equipment costs $11,000 and is supposed to last 10 years, and have a salvage value of $1,000 how much may the yearly depreciation value cost?
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11,000-1,000=10,000
10,000/10=1000 $1000 per year |
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An employee is supposed to work a full 7-hour/day, but spends 1 hour socializing. What is his/her productivity?
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6/7=85%
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Inventory on March 1 was $13,750, March's food purchases were $24,137.50. Inventory on March 31 was $31,250 and total meals were 57,500; calculate food cost/meal.
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BI 13750+24137.5=37887.5
-31250=6637.5 6637.5/57500= .115 .12 per meal |
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The raw food cost is $.18. What is the selling price with a food cost percent of 35%
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.18/.35= $.51
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A $240 income was generated selling 40 servings of fish with a raw food cost of $2.00. What is the food cost%
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2.00x40=$80.00
80/240= 33% |
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In a school or health care facility, a raw food cost allowance per person, per meal, or per day may be determined this means that:
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High and low cost items are balanced to meet the budget
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The recipe calls for 2 cups canned fruit. What is the best can size to use?
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number 303 can (2 cups)
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What is the food cost of a hamburger if FC% is 23 and selling price is $2.39
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.55
2.39=fc x 4.39 2.39/4.39 =.55 |
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If ground beef has a 42% yield, how many pounds of beef must be used in spaghetti sauce to ensure a 2 oz meat portion for 50 people?
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100/.42=238
238/16= 15 pounds |
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The labor productivity factor is .6 hr/resident day. How many TE's are needed for 350 residents?
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350x.6=210
210/40=5.25 5.25x7= 36.75 |
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In order to maintain a profit, variable costs must be reduced. You should evaluate
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Food costs
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what is the portion size of an #8 scoop?
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4 oz
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What is the markup factor an selling price of a ham sandwich if food cost percent is 40 and raw food cost is .90?
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Markup factor= 2.5
Selling price= 2.25 |
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Mark up factor equation
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100%/food cost %
100/40 |
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Selling price
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food cost x mark up factor
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Prime cost=
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food cost+labor
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Actual cost=
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food cost+labor cost/ (100-variable cost% + food cost% +profit%)
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your recipe makes 80 servings of roast beef. You increase the number to 140. What is your RCF?
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140/80= 1.75
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You expect 725 people to show up. Using a #16 scoop to serve on scoop each, how many gallons of ice cream need to be purchased?
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725x 2= 1450 ounces
1450/8=181.25 181/16= 11.32 12 gallons needed |
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A recipe makes 125 servings of potatoes. You need to increase to 180 servings. What is your RCF?
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180/125= 1.44
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In which sensory evaluation test is the change of guessing the lowelst
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The triangle test
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The amount of time that a food is allowed to stand so that residual heat can be transferred is known as:
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Standing time
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The amount of space required between work tables and equipment
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3.5-4 feet between equipment
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Break even point of sales
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BE point= Fixed costs / (selling price - variable costs)
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Break even point
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BE point= FC/ (vc/sales)
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Gross profit
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Sales (revenue) - cost of goods sold
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net profit=
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gross profit + other expenses
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All people have 3 needs: The need for power, the need for affiliation and the need for achievement
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McClelland's achievement-power-affiliation theory
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Herzberg's two factor
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focuses on rewards or outcomes of performance that satisfy needs
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Expectancy
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behavior is a result of an individuals goals, choices and expectations of achieving goals
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The management function most concerned with individual and group behavior is
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directing
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Management practices that use pay increases, promotions or recognition for good performance are using
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Skinner's theory of reinforcement
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First line managers must have which skill?
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Technical
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Which management style consideres the completion of task more important than job satisfaction of employees?
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Autocratic
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Theyory Y suggests employees:
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are willing to work
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Likert- management of conflict
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4 types
1. exploitive, autocratic 2. benevolent, autocratic 3. consultative 4. participative |
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Taft Hartley Labor Act
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Labor Management Relations Act
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National Labors Relations Act
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created the national labor relations board
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To determine seat turnover
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divide customers per meal by number of seats
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The cafeteria is open for 3.5 hours. Seats turn ver 1.5 times per hour. You need to seat 250 customers how many "seats" do you need?
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1.5x3.5= 5.25 people per "seat"
250/5.25= 48 "seats" needed |
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A _______ additive improves crispness of vegetables
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calcium
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What is the order point for peaches if, on average, two cases are sued each day, two cases are needed in stock and it takes 10 days to be delivered
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(2x10) + 2= 22 cases
when the stock falls to 22 cases reorder. |
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FIFO
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overestimates the value of inventory
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LIFO
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underestimates the value of inventory
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Fixed order quantity inventory (lead time)
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average daily use x lead time + safety stock
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