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46 Cards in this Set
- Front
- Back
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Why do we have managers? |
To protect company assets |
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Why is security important in hospitality? |
Because increased competition makes it difficult to pass price increases on the consumer. For example, if $10,000 worth of assets was stolen, hotels can't pass that price onto guests since they will just go to another hotel. |
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What has the industry been more conscious about? |
Security in general with things like magnetic bar codes on products |
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What is an invoice padding? |
A phony charge or a math error on an invoice |
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What is the most common form of a kickback? |
Under the table or direct cash kickback |
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What does restricting access to storage areas do? |
Reduces inventory theft |
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What is inventory padding? |
Falsely inflating a physical inventory, inflating inventory for accounting purposes |
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What is suspicious activity to look for? |
People on days off in work area, look for too much socialization with suppliers, too many unnecessary trips, and over ordering |
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What should you do with produce whenever possible? |
Get a sample |
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What is the most important selection factor for produce? |
Intended use |
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What are examples of ingredient items? |
Orange juice, fruit salad, potato salad |
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What are examples of presentation items? |
Fruit baskets, fruit and vegetables items in a buffet |
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What are the grades for produce? |
Fancy, 1, 2, 3 |
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What do lower grades of produce do? |
Lower grades of produce yield less |
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Why are field run farms not a wise idea? |
You don't know how they're produced or what inspection they went through |
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What do buyers need to know? |
They need to know reliable food brokers because they can forewarn things such as weather and shortages |
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What are case counts? |
Case counts are how many produce in a case. For example, if I have a 6x6 case of tomatoes then I have 36 tomatoes |
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Do we wash produce before we store produce? |
No |
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What are the types of processed produce? |
Dried, frozen, canned, and dehydrated |
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What do packers brands desire? |
Consistency, smooth out, seasonal fluctuations |
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Why has concern risen for additives and preservatives? |
They add more risk to items |
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What should you make sure you do when purchasing processed produce and convenience foods? |
Visit your processor and make sure if you're entering into a long term contract, and get samples |
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What are convenience foods? |
Food that has been processed making it easier to use in hotels |
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What are the four economic values of convenience foods? |
Time, form, place, and information |
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What are advantages of convenience foods? |
Consistent quality, portion control, low employee skill requirements |
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What are disadvantages of convenience foods? |
Quality is only average and AP price may not be worth it |
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Why is packaging important? |
Could be the biggest difference in convenience foods |
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What should you do whenever possible when purchasing dairy? |
Use one supplier and standing orders |
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What is the shelf life of dairy? |
Product is extremely perishable and has an extremely short shelf life |
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What is pasteurization? |
Heating of milk to reduce bacteria |
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What is homogenization? |
Dividing of the butterfat globules so that they stay suspended in the milk and do not rise to the top. |
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What are packers brands very important for? |
Packers brands are very important here for cheeses and ice cream but not so much for milk |
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What is the effect of butter fat on products and what do it do to price? |
Butterfat makes for a richer product, but as butterfat increases, so does the AP price |
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What is overrun? |
The amount of air whipped into a frozen product |
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What is double AA? |
It is top quality; less than a week old |
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What is the number one factor as far as bacteria with eggs? |
Salmonella |
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How many ounces are large eggs? |
Two ounces |
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How are brown eggs compared to white eggs? |
Brown eggs are just as good as white eggs |
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What does poultry do? |
Encourages bid buying |
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What animals do poultry apply to? |
Turkey, chicken, duck |
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How do brand names affect processed poultry? |
Brand names are very important in processed poultry |
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What are the four factors for grading poultry? |
Conformation, fleshing, fat covering, and appearance |
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What do we have to have for product size? |
We have to have a weight range for product size |
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Poultry is versatile, what can it be used for? |
Various products such as burgers, chicken, lunch meat, hot dogs, sausages |
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What is poultry stored at? |
Just above freezing if it's fresh |
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What are important when purchasing poultry? |
Plant visits if you can do them |
