Domain 3 and 4 equations and food born illness

popularity index

# servings of an item / total number of serving of all items in that category that day

what is the labor cost per meal total food purchased: 32,123 total caf sales 23, 231 total labor expenses 25,790 meal equivalent factor $2.15 total pt meals served 1923

$2.03

using the following data the avg check for sept is total revenue 909009 net income 173010 FTEs 27.9 number of customers 32613

$5.30

Determine the food cost per meal using the following information: Inventory as of June 1st: $36250 Inventory as of July 1st: $34375 Foods purchased in June $52390 Meals served in June: 134000

((36250 - 34375)) + 52390 / 134000 = $0.40/meal

A food service has seven 40 hour employees, five 20 hours employees and three 16 hour employees. How many FTEs are involved?

(7*40) + (5*20)+(3*16) = 428 hrs/40 = 10.7 FTEs

How many meals were served per labor minute if 34 FTE produced 3800 meals in one 40 hr week

0.05

How many minutes are needed to sanitize dishes when washing by hand using chlorine?

1

To sanitize immerse dishes in a chemical solution for ___- minutes

1

low sat fat serving

1 gram or less per serving

if the productivity goal for a patient tray assembly unit is 4 trays per minute the unit should be able to assemble approximately 350 trays in how many hours/mins?

1 hour and 45 mins

A recipe requires 1.5 pints of cleaned strawberries. The yield for strawberries is 91%. One cup of clean sliced strawberries weighs 7 oz. At a min how many lbs of strawberries need to be ordered and what is a pint in oz?

1 pint = 16 oz 1.5 lbs ordered

How many servings can you get from 9 lbs of raw meat with a 30 percent shrinkage if the serving size is 5 oz ?

1. 30 percent shrinkage * raw 9 lbs = 2.7 lbs lost in cooking 9-2.7 = 6.3 lbs remaining convert to ounces = 100.8 100.8 /5 ounces = 20.16 portions

How much ground beef should be purchased to produce 20, four ounce servings if it has a 50% yield?

1. 4 oz * 20 servings = 80 ounces = 5 lbs EP 5 lbs /.5 = 10 lbs

You have invested in the new hardware and software that will reduce the labor hours needed to complete a task. What is the payback period? Hardware 3500 Software 2400 Staff instruction 1000 Labor hours saved 6 per week at $20/hr

1. add up costs of service 3500 + 2400 + 1000 = 6900 2. add up costs saved by using the new item 6 hrs /week @ 20/hr = 120 per week saved divide costs of service by dollars saved 6900/120 = 57.5 weeks to pay back the cost so in that amount of time you will have recouped the money spent

Using the following data, determine the net profit, gross profit, and profit margin Sales 12,7771 Cost of sales 5479 Salaries 31324 FICA 4380 Benefits 8191 Utilities 3697 Supplies 4272 Depreciation 16579 Taxes 2324

1. net profit 127771 - 125546 = 2225 2. gross profit 127771 - 54779 = 72992 3. profit margin 2225/127771 = 0.2

stages dish washing and temps

1. pre-rinse pre wash = 110-140 F (liquefies fat, removes food efore hot water coags protein_ 2. wash 140-160 F (lower temp leads to greasy dishes) 3. rinse = 170-180 F (add a drying agent to prevent water spots)

How many employees are necessary for everyday coverage of full time positions ?

1.55

selling price may include a hidden cost of ___ to cover _____

10 percent to cover unproductive costs losses in prep, cooking, serving, unavoidable waste etc

using the factor method determine the selling price using the data below raw food cost 3.14 prepared food cost 5.21 labor cost 3.39 overhead cost 1.12 factor 3.37

10.58

If the food cost percentage is 30 and the raw food cost of the item is $0.18 what is the selling price using the factor method?

100/30 = 3.3 mark up factor 3.3 * .18 = $ 0.59 selling price

mark up factor

100/food cost percentage = mark up factor mark up factor * raw food cost = selling price

If the food cost percentage is 30 and the raw food cost of the item is $0.18 what is the selling price using the factor method? what happens if you include hidden costs

1000/30 = 3.3 mark up factor 3.3 * .18 = $ 0.59 selling price 3.3 * (.18 + 0.018) = $0.65

You are planning the budget for next year. Labor costs will increase by 10% food costs will increase by 5% operating costs will increase by 2% This year sales totaled $1,000,000. Labor costs were 40% of income, food cost was 40% of income, and operating costs were 20% of income what is the projected budget

1064000

The proper portion size of a dessert item is 1/3 cup. Which scoop should you use?

12

how many quarts of batter are needed to make 144 muffins using a #12 scoop?

12

A items vs C items inventory classification system

15-20% of total # of items in stock constitute 75-80% of the total annual value of purchases = A items (vital high value often most expensive and often protein foods) 60-65 percent of inventory items only 5-10% of the value = C items (trivial, low value)

a #12 scoop was used to serve 600 servings of mashed potatoes instead of a #16 scoop how many servings were they short?

156

At the end of a 6 month period there are 80 positions in the department. During that time, 18 employees were terminated and replaced. What is the labor turnover rate?

18/80 = 22.5%

at what temp should coffee and items such as thin soups be held for serving?

180-190f

What is the inventory turn over rate? Net profit $41.137 Cost of goods sold: $145,350 Avg inventory value $7330 Total meals served per day 200

19.83

If implementing a program costs 3$ for each pt and the return is 6$ the cost /benefit ratio is

1:2

what is the order point for peaches if, on average, two cases are used each day, two cases are needed as safety stock, and it takes 10 days from placing the order until it is delivered?

2 * 10 + 2 = 22 when supply drops to 22 cases its time to reorder

The FDA 1. inspects meat poultry, fish, eggs, 2. inspects factories 3. enforces the Food Drug and Cosmetic Act 4. Monitors interstate shipping of shellfish

2,3,4

If an employee works 5 days each week how many regular employees can be covered by one relief employee?

2.5

twenty FTE produced 2700 meals during one 40 hour week. How many meals were produced per labor hour?

20 FTE x 40 hrs = 800 hours 2700 meals / 800 hours = 3.38 meals per labor hour

IF you had 20 full time positions how many relief employees would you need?

20*.55 = 11 relief

Full time positions generally average ______days per a year d/t days off and benefits and therefore actual number of employees needed, multiple number of full time positions by _____ to get number of relief employees

236 .55

Based on an 8 hour day, the number of hrs worked was 55,267 per year. The total number of hours paid was 59,995 per year. Calculate the number of productive FTEs.

26.6

the cafeteria income for Tuesday was $640. Food cost for the day was $265. What is the food cost percentage?

265/640 = 41.1% of the income was spent on the food sold

if a dishwasher costs $24,000 and has a usable life of 8 years and salvage value of 2400 what is depreciation expense each year?

2700

A crate of oranges weighs 45 lbs and holds 128 oranges how many crates are needed to produce 8 gallons of orange juice

3

the cafeteria is open for 3.5 hrs seats turn over 1.5 times per hour you need to seat 250 customers how many seats do you need?

3.5 x 1.5 = 5.25 can be served from one seat 250/5.25 = 48 seats needed

how many 4 oz servings can you get from 1 gallon of ice cream

32 1 gallon = 128 oz

cases peaches used july 325 aug 279 sept 317 how many cases will be needed in oct?

325 + 279 + 317 /3 = 307 for oct

what is popularity index for green beans? broccoli = 78 green beans = 35 carrots = 92

35/ (78+35+92) = 35/205 = 17%

A cafeteria seats 80 customers lunch runs 11:15 am to 1pm turnover is 2.5 customers/hr. How many can be served during these hours? a. 125. b. 21 c. 350 d. 550.

350

How much will it cost to prepare 50 servings of beef stew using the following ingredients? 18 lbs of bottom round at $2/lb 15 gallons of beef stock at $.5 /quart 6.25 lbs of carrots at $1.5 /lb 25 oz minced onions at $1/lb

36 + 3 + 9.38 + 1.56 = 49.94

what temperature range is recommended for a dairy refrigerator?

36-40

in a hospital with 300 patients it takes 14 mins to prepare 1 meal how many FTEs are needed per week?

37

Food cost for June $37,380 Avg inventory cost $17,500 inventory turn over?

37380/17500 = 2.136 the inventory turned over 2.1 times that month

What is the food cost percentage if the cost of food is $325 and the income is $865?

38%

what is the benefit cost ratio of a program intervention that costs 1,890,999 if the savings a result of the program were $5.67 million

3:1

the cafeteria serves lunch from 11am to 230pm with a seat turnover rate of 1.5/hr. They need to seat 250 customers. How many chairs do they need?

48

How wide should an aisle be for 2 people with a mobile cart to move through?

50"

how many servings are there in 10 gallons of ice cream using a #16 scoop?

640

The min recommended temperature for chem sanitizer is

75F

the most appropriate temperature for a sanitizing solution is

79 F

How many FTEs can you hire with a weekly budget of $8640 if the salary is $12/hr?

8640/12 = 720 hrs 720/40 = 18 FTEs

low fat serving

< 3 grams or less per serving

refrigerated storage vegs meat eggs frozen temps

< 41 F all potentially hazardous foods fresh fruits and vegetables 40-45 meat dairy eggs 32-40 frozen foods 0- -10 F storage for refridgerated fresh eggs in shell 3-5 weeks raw yolks/whites 2-4 days fresh meat 1-2 days steaks, chops roasts 3-5 days

low cholesterol serving?

<20 mgs of cholesterol /serving

Determine the BE using the following info FC = 25,000 VC = 60,000 Sales = 100,000

BC = 2500/ (1-(60,000) /100,000) = $ 62500 to break even you must bring in 62500 in sales

Break even in number of average meals sold

BE = FC (fixed costs) / selling price (SP) - VC (variable costs) BE number of avg meals sold FC total fixed costs SP selling price of average priced meal VC variable cost per averaged price meal

BE in sales volume

BE = FC/ ((1-(VC/sales))

Determine the BE point using the following info Fixed cost 50,000 selling price = 5.00 Variable costs = 3.25 BE point?

BE points = 50000/5.00 -3.25 = 29572 avg priced meals you need to sell 28572 avg priced meals if you sell more profit sell less = loss

In interstate shipping of shellfish is monitored by the

FDA

the interstate shipping of shellfish is monitored by the

FDA

FTEs per day, week and year

FTE/day = labor hours worked/day (8 hour normal work load) FTE/week = labor hours worked/week (40 hr normal work load) FTE/year (2080 hours works)

popularity index for future sales forecasting needs If you expect to serve 300 customers next Friday, how many servings of carrots can you expect to serve? Friday broccoli = 82 green beans = 33 carrots = 89

PI on friday = 89 /204 = 43% 300 * .43 = 129 carrots

shigella

SOURCE - cold mixed salads cicken tuna, potato raw vegetables usually handled with bare hands source water polluted by feces ONSET TIME - 12- 50 hrs after ingestion SYMPTOMS - bloody diarrhea, ab pain

listeria monocytogens

SOURCE - hot dogs, luncheon meats, cold cuts, raw milk, coleslaw, soft cheese ONSET TIME - 2-30 days SYMPTOMS - 34-113 F on neutral or slightly alkaline resists freezing drying heating

norovirus

SOURCE - illness caused by poor personal hygiene among infected food handlers ONSET TIME - 24-48 hrs lasts 1-2 days SYMPTOMS- n/v/diarrhea

streptoccocus

SOURCE - milk, eggs, potato salad, food held at room temp for hours ONSET TIME - 2-60 hours SYMPTOMS fever diarrhea

escherichia coli

SOURCE - rare or raw beef uncooked fruits vegetables raw milk ONSET TIME - can grow in at refrigerator temps 3-8 days after ingestion and lasts 5-10 days SYMPTOMS- bloody diarrhea/severe cramping slow onset

salmonella

SOURCE - raw and undercooked meat and poultry eggs raw dairy seafood melons ONSET TIME 6-48 hrs SYMPTOMS n/v/fever headaches last 2-3 days

vibrio parahaemolyticus, vibrio vulnificus

SOURCE - raw or undercooked seafood ONSET TIME 15 hrs SYMPTOMS- fever n/v/diarrhea

bacillus cereus

SOURCE - rice products starchy foods potatoes pasta cheese products food mixtures like casseroles sauces puddings pastries meats milk vegetables ONSET TIME 30-5 hrs emetic 6-15 hrs diarrheal lasts up to 24 hrs SYMPTOMS emetic (n/v) diarrheal (watery diarrhea cramps)

campylobacter jejuni

SOURCE = raw or undercooked meat or poultry, raw milk, raw vegetables ONSET TIME - 3-5 days, last 2-10 days SYMPTOMS - ab pain, bloody diarrhea

clostridium perfrigens

SOURCE anaerobic surfaces meat and poultry improperly cooked and reheated cooled slowly and reheated foods, called the CAFETERIA BUG meats soups gravies stews casseroles ONSET TIME 8-18 hrs SYMPTOMS n/v//d/ab pain

clostridium botulinum

SOURCE anareobic usually resistant to heat found in soil water plants low acid vegetables spoils low acid foods, improperly canned foods, cooked root vegetables held at warm temps too long ONSET TIME 4-36 hours SYMPTOMS weakness double vision fatigue diarrhea paralysis ability to swallow may be fatal in 3-10 days if not treated

staphylococcus aureus source onset symptom

SOURCE found in humans nose hands inteestines cutes sores ONSET TIME 1-7 hours SYMPTOMS n/v/d NO FEVER

Contribution margin profitability

STAR = high profit highly popular DOG = low profit low popular Puzzle = high profit low popular Plow horse = high popularity low profit dog = consider removing plow horse = consider price increase star = promote puzzle = consider remaining

The school breakfast and school lunch programs together provide approximately how much of the RDAs daily requirement?

TOGETHER = 1/2

economic order quantity

a quantitative approach to ordering stable or regularly stocked items attempts to find the quantity that minimizes both purchasing and inventory costs total annual cost of restocking an inventory depends on number of times it is ordered each year

If you were an employee and member of the union and were involved in initial labor dispute talks you would be called:

a shop steward

Processed chopped lettuce costs $.069/lb. Whole head lettuce costs $16.49/50 lb case. If the head lettuce can be processed in two hours at $5.25/hr for labor what is the relative value of processed and head lettuce if the yield is 75%?

a. .69 processed .72 head

The family and medical leave act guarantees a. an equivalent position with equal benefits and pay status b. the same position you held before you left c. the first open position after you return d. a similar position in a different division

a. an equivalent position with equal benefits and pay status

which of the following is a hearing between labor and management during an impasse to aid in settling disputes a. arbitration b. mediation c. injunction d. collective bargaining

a. arbitration

A job description a. can be used for employee appraisal b. studies and analyzes all aspects of the job c. lists what steps to do and how to do them d. lists time limits on all aspects of the job

a. can be used for employee appraisal

Cost effective analysis is used to a. compare 2 or more alternatives to achieve the same objective b. evaluate direct and indirect benefits c. place a dollar amount on the outcome of the procedure d. calculate the profit margin

a. compare 2 or more alternatives to achieve the same objective

when preparing a budget which management function is involved? a. controlling b. organizing c. evaluating d. projecting

a. controlling

what should be the final consideration in the make-or-buy decision of a product? a. cost analysis b. labor requirements c. storage space available d. personal relationship with supplier

a. cost analysis

which would appear in the capital budget? a. food service equipment b. food costs c. labor costs d. paper supplies

a. food service equipment

responsibility, recognition by management, and participation in decision making are all considered true motivators by: a. herzberg b. taylor c. maslow d. likert

a. herzberg

which is an example of an indirect cost? a. insurance b. travel costs c. food d. china

a. insurance

when meat is irradiated the best flavor comes from a. meat that has been frozen b. fresh meat c. aged meat d. young meat

a. meat that has been frozen

when a supervisors says to a subordinate do what I say Im the boss they are using what type of power? a. position b. referent c. personal d. incumbent

a. position

sugar and salt act as preservatives because they a. provide unfavorable osmotic pressure b. prevent microbial contact c. disguise flavors d. reduce alkalinity

a. provide unfavorable osmotic pressure

Determine the selling price using the prime cost method Raw food cost 1.80 Labor cost = 5 mins at 12/hr Food cost percentage .333 Labor cost percentage

a. raw food cost 1.80 + labor cost 1.00 = prime cost 2.80 food cost percent + labor cost percent = 80% 100/80 = 1.25 markup price factor selling price 2.8 * 1.25 = 3.50

the profitability of a coffee shop may be determined by calculating the ratio of profits to a. sales b. labor costs c. liabilities d. indirect costs

a. sales

a catered lunch is cancelled after the food has been prepared what should you do ? a. sell the meals in the caf at a break even price b. give meals to kitchen/caf employees c. incorporate the items into next meal service d. discard the items

a. sell the meals in the caf at a break even price

On your meal rounds you notice that elderly pts are not being fed properly what is the best solution? a. speak with director of nursing b. discuss it at a discharge planning meeting c. confer with the nurses aide responsible d. assign your diet aide to help feed the patient

a. speak with director of nursing

which of the following has the quickest onset of food born illness a. staphylococcus aureus b. clostridium botulinum c. clostridium perfringens d. campylocbacter jejuni

a. staphylococcus aureus

acid vs alkaline and maillard reaction

acid prevents browning

what is an example of line authority? part time consultant for wic consulting RD for outpatient department admin RD in a 600 bed hospital a consulting RD for a nursing home

admin RD in a 600 bed hospital

adjusted FTE

also takes into account the benefit days and days off

formularies are descriptions of

approved treatment regimens

a food delivery arrived during trayline service what should you do?

ask the driver to wait

The kitchen layout below is characteristic of which food service system refrigerator/freezer/steamers/ovens/microwave/meal assembly/delivery carts

assembly serve

which food service system is least likely to have a microbial contamination?

assembly serve

The hospital budget for the first 6 months is set for an 80% occupancy rate. Budget figures for this level are listed below. The second 6 months will have an occupancy of 60% What would the food cost budget be for the 2nd 6 months food cost 30000 labor cost 25000 operating costs 24000 a. 20000 b. 22500 c. 30000 d. 32000

b. 22500

which of the following types of menus would be most appropriate for a new acute care facility with an expected length of stay of 2 days? a. static b. 7 day cycle c. 14 day cycle d. 21 day cycle

b. 7 day cycle

A RD documents their work on time this is an example of a. responsibility b. accountability c. courtesy d. good time management

b. accountability

what is the best example of delegation? a. tell employees what to do b. allow the employee to change procedures to achieve the desired outcome c. require employee to provide daily progress reports d. select an employee who is interested in management

b. allow the employee to change procedures to achieve the desired outcome

Several pts receiving pureed foods at a LTC facility have developed salmonella infections the most likely cause is: a. pots and pans were washed and left to air dry b. blender was washed in warm soapy water c. the canned pureed meat was stored at 70 degrees d. the eggs from bfast were held on hotline at 165 F

b. blender was washed in warm soapy water

What is the best means to determine consumption vegetables in a high school? a. 24 hr diet recall b. conduct plate waste studies c. focus groups with students d. track school caf sales records

b. conduct plate waste studies

which of the following is an outcome indicator a. freezer temperatures are recorded daily b. customers are satisfied with meals c. TF bags and sets are changed every 24 hrs d. food allergies are documented in medical records

b. customers are satisfied with meals

you are preparing dinner for a 500 bed facility. The menu includes roast beef, mashed potatoes, and carrots. Which equipment is best suited for this task? a. convection oven and tilting braising pan b. deck ovens and pressure steamers c. microwave onion and trunion kettle d. rotary oven and steamer

b. deck ovens and pressure steamers

you you are a supervising dietitian and are very satisfied with one of yr diet aides who works very hard. One year after hiring her you realize the info on her app wasnt true...what should you do? a. say nothing b. discuss it with her one on one in your office c. inform HR about the situation d. fire her

b. discuss it with her one on one in your office

the most important critical control point to monitor in the preparation and service of canned cream soup is the temperature a. at delivery b. during steam table holding c. of storage d. during end point cooking

b. during steam table holding

In a work simplification which of the following tools is helpful? a. labor turnover rate b. flow chart c. meals per labor minute d. meals per labor hour

b. flow chart

which of the following must be included when preparing a budget a. controlling expenses b. forecasting revenue c. controlling labor costs d. proper cash control

b. forecasting revenue

which method of buying includes contacting several vendors to obtain price quotes and placing orders? a. prime vendor b. informal c. formal d. contract

b. informal

Being well treated by supervisors, being given special attention, and the importance of breaks in increasing productivity are all considered motivators by a. herzberg b. mayo c. maslow d. macgregor

b. mayo

where is the most efficient place to locate the refrigerator and the freezer? a. close to receiving dock b. near production area c. close to the serving line d. away from cooked food service

b. near production area

A RD who is developing policies and procedures for nourishment distribution and service should first: a. evaluate the nourishment distribution schedule b. note how nourishment are being distributed and served c. assign the foodservice supervisor the task of gathering data d. review policies and procedure manuals from other facilities

b. note how nourishment are being distributed and served

which of the following kitchen layouts will help prevent other employees from walking through the cook's work area? a. plan each work center with its own supply storage areas b. plan work aisles separate from traffic aisles c. position work centers adjacent to the appropriate point of service d. design aisles wide enough to accommodate both

b. plan work aisles separate from traffic aisles

you are involved in a planning prospectus this is a. measuring the size of all food service equipment b. planning guide for a kitchen c. how to arrange the dairy box d. how to document nutrition care

b. planning guide for a kitchen

a graphic representation of the separate steps in a procedure using symbols is a. flow diagram b. process chart c. operations chart d. a cross chart

b. process chart

which of the following is least valuable in a specification? a. grade and brand b. quality tolerance limit c. count per container or number per pound d. the unit on which price will be based

b. quality tolerance limit

what would you do if an employee does not wash pots as required? a. fire her b. reeducate her as to proper procedures and provide follow up c. take the job away from the employee d. discipline

b. reeducate her as to proper procedures and provide follow up

if the temp on a dishmachine rinse cycle is 135 F you should a. add more sanitizer b. use paper products until the problem has been resolved c. nothing that is proper temp d. increase the length of the rinse cycle

b. use paper products until the problem has been resolved

what would be a sentinal event ? a. meat slicer left with blade unguarded b. wet floor near dishmachine c. unclean can opener d. MSDS sheets not posted

b. wet floor near dishmachine

amount to purchase

based on number to be served size portion amount of waste 1. portion size * # servings; convert to pounds (edible portion EP) amount to purchase = EP /% yield (amount provided by 1 lb of the item )

pheophytin color

brown or olive green

the number of work movements between pieces of equipment is indicated on a. flow diagram b. a gantt chart c. a cross chart d. joharis window

c. a cross chart

if dishes come out of the dishmachine with water spots a. use more detergent b. add a drying agent to the wash cycle c. add a drying agent to the rinse cycle d. use less detergent

c. add a drying agent to the rinse cycle

results of a patient food satisfaction survey indicate that patients think the servings are too large the RD should first a. conduct a plate waste survey b. reduce serving size c. check the serving utensils on the line d. review regulations concerning nutrition requirements

c. check the serving utensils on the line

what is the first ting you should do if an employee frequently comes to work without the proper uniform? a. fire him b. give him a written warning c. find out why d. give him a warning and fire him next time

c. find out why

policies are a. predetermined goals of management b. statements that provide direction and motivate c. guides that define the scope of permissible activity d. specific tasks to be performed

c. guides that define the scope of permissible activity

which of the following describes a cash-flow budget? a. outlines the expenditures and assets b. it outlines the assets c. it is an estimate of income and expenditures over time d. it compares assets to liabilities

c. it is an estimate of income and expenditures over time

all of the following are operational costs except: a. utilities b. cleaning c. labor costs d. laundry service

c. labor costs

a job breakdown a. can be used for employee appraisal b. studies and analyzes all aspects of the job c. lists what steps to do and how to do them d. lists time limits on all aspects of the job

c. lists what steps to do and how to do them

Which process results in creative prioritized decision making? a. focus group b. delphi technique c. nominal group analysis d. operational analysis

c. nominal group analysis

One of the most important strategies a RD may use to evaluate quality patient care is to a. determine criteria for consultations b. monitor treatment for a nutrition problem c. periodically assess the outcomes of nutrition therapy d. assign individuals responsibility for monitoring activities

c. periodically assess the outcomes of nutrition therapy

which term relates to scientific management? a. pyschological b. intellectual c. physical d. sociological

c. physical

you are asked to develop quality control guidelines ffor purchasing foods the most important guideline would be a. proper counts of the foods received b. proper weights of the foods received c. proper temps of food received d. accurate prices of invoices

c. proper temps of food received

OSHA requires documentation on the use of the following: a. latex gloves b. respiratory masks c. safety goggles d. hairnets

c. safety goggles

An employee consistently calls in sick the day before a holiday his supervisor should a. discuss this with other manager b. telephone the employee to verify the illness c. schedule a counseling session with him d. file a letter of concern with the employee relations department

c. schedule a counseling session with him

You are conducting a nutrient analysis of a recipe that uses 10 lbs of 80/20 raw ground beef to best ensure analysis accuracy you should a. use data for the preportioned cooked ground beef b. use data for the EP weight of raw ground beef c. use data for the EP weight of the cooked ground beef d. cooking and draining the ground beef, weight the fat then reducing the quantity of beef in the recipe by this amount

c. use data for the EP weight of the cooked ground beef

The efficiency of a food service employee is increased if the work center is designed to allow the employee to a. sit and reach b. stand and reach c. use two hands d. use zig zag motions

c. use two hands

to reduce the budget first look at a. menu costs b. fixed costs c. variable costs d. semi-variable costs

c. variable costs

What gas is released from fire? helium hydrogen carbon dioxide carbon monoxide

carbon monoxide (deadly)

The RD reviewed a monitoring sheet for dairy at 9am on wednesday. what should they do? m 36 f T 38 F w 48 F

check temperatures of the products

If the chlorine solution in the dishmachine is not working properly the first action should be to

check the concentration and temperature of the solution

chemical cleaning supplies 3 common chemicals

chlorine, iodine, quaternary ammonia

The kitchen layout below is characteristic of which food service system deck ovens/range /tilting skillet/refrigerator/freezer/preparation counter/bulk hot carts/bulk cold carts

commissary

HACCP commissary, read prepared, conventional assembly serve

commissary = 9 read prepared = 8 conventional = 5 assembly serve = 4

how does a new supervisor gain respect?

communicate regularly with them to keep them informed

When determining how many servings can be obtained from uncooked item..........

consider the percent lost and convert to ounces then divide by portion size

PERT is a tool that will help you

control large projects and calculate the time needed to get the job done

which food service system has the lowest labor costs?

convenience

The kitchen layout below is characteristic of which food service system deck ovens/range/tilting skillet/refrigerator/freezer/preparation counter/meal assembly/delivery carts

conventional

which food system is not labor efficient

conventional

in a food service that reconstitutes frozen food that is made on site, what type of production system is it?

cook freeze

The process of comparing a program's benefits to net savings is called

cost benefit analysis

cost of sales

cost of raw food and beverages sold

inventory turn over rate

costs of sales (food cost) / average inventory cost

which organization regulates the irradiation of foods? a. dhhs b. usda c. department of commerce marine fisheries service d. FDA

d. FDA

a diet aide was injured in a car accident and is still not able to perform the majority of her duties are a period of recuperation to comply with the americans with disabilities act the manager should a. create a new position that the employee can perform b. transfer the employee to another department c. hire another to assist d. ask the employee to obtain written recs from physician

d. ask the employee to obtain written recs from physician

HACCP standards would be similar for which of the following foods? a. canned corn and frozen cord b. fresh chicken and frozen chicken c. fresh beef and frozen chicken d. frozen beef and frozen corn

d. frozen beef and frozen corn

You have developed a website to market a new business which of the following components is a form of promotion? a. online order form b. price and availability of products c. email address of the business d. graphics and text of products

d. graphics and text of products

Which of the following forms of pudding would be purchased in an assembly/serve food service system a. frozen/bulk b. instant c. canned d. individual portions

d. individual portions

employees are consistently late returning from breaks the RD should first a. have all employees clock in and out for breaks b. analyze activities to identify the best break times c. discipline tardy employees d. meet with all employees as a group and solicit recommendations for improvement

d. meet with all employees as a group and solicit recommendations for improvement

which would add bulk to frozen yogurt a. carrageenan b. carob gum c. monoglycerides d. microcrystalline cellulose

d. microcrystalline cellulose

the temperature of a beef casserole drops below 140 within an hour you should: a. throw it out b. return to hot holding cabinet to reheat to temp of 165 c. return it to the oven to reheat to a min of 140 d. return it to the oven to reheat to a min of 165

d. return it to the oven to reheat to a min of 165

a disgruntled employee is loud and disruptive and appears to be out of control even after the RD has counseled him what should the RD do a. send employee to break room to calm down b. return to the office to write a disciplinary report c. discuss the consequences of his behavior in your office d. send the employee off the premises and alert security

d. send the employee off the premises and alert security

an employee voted in by the union who works to settle grievances while on paid time is the : a. mediator b. arbitrator c. conciliator d. shop steward

d. shop steward

You called a meeting for 9 am. 3.5 people arrived on time, what is the general guideline for starting meetings? a. wait until they arrive b. wait 10 mins then start c. wait until most significant members come d. start on time

d. start on time

Which of the following formulas is used to determine a meal equivalent in a commercial operation? a. avg of a prototype meal b. average dollars spent per a patron over a one week period c. total sales divided by budgeted cost per a meal d. total revenues for a specific period divided by the cost of a prototype meal

d. total revenues for a specific period divided by the cost of a prototype meal

which of the following is poor management? a. one supervisor for one employee b. one supervisor for every 2 employees c. one supervisor for the whole department d. two supervisors for one employee

d. two supervisors for one employee

methylene is added to coffee to

decaf it

when switching from a conventional to a convection oven do what to the temperature?

decrease temp by 25 degrees

which of the following dish machine temperatures should be adjusted prerinse 125 F wash 145 F final rinse 205 F

decrease temp of rinse cycle

Budget projections the budget for this year includes the following: Sales: 1,500,000.00 Labor Costs 35% of income Food cost: 40% of income Operating costs 15% of income The budget for next will increase by the following: labor 7% food 8% operating 2%

determine costs for this year labor 1,500,000 x .35 = 525,000 food costs 1,500,000 x .4 = 600,000 operating costs = 1,500,000 x .15 = 225,000 2. multiple times expected increase for next year labor = 525,000 *7% = 36750 + 525,000 = 561750 food = 600,000 *8% = 48000 + 600,000 = 648,000 operating 225,000 * 2% = 4500 + 225000 = 229500 add them all up 561750 + 648000 + 229500 = 1439250

the purpose of outcomes research is to

determine the most cost effective way to solve a problem

payback period

determines the length of time it will take for the cash inflows from a project to equal the initial cash outlay. add up the costs of the service, add up costs saved by using the service divide costs of service by dollars saved

fixed order quantity inventory system =

determines the order point when you must reorder a tem average daily use * lead time + safety stock

to determine seat turnover

divide customers per meal by number of seats if you have 150 customers and 100 sets 150/100 = 1.5 time seat turn over during meal period

EP vs AP You purchase an 18lb ready to cook turkey at 0.68/lb. The AP price is $12.24. After cooking an slicing, edible portion is just 9.9 lb. To determine the EP cost do ______

divide the purchase cost by the edible weight Raw purchase cost (AP) $12.24/ Cooked edible weight 9.9 = EP cost /lb $1.24

to determine the number of oz in a scoop

divide the sfcoop number into 32 scoop 12 32/12 = 2.67

how do you determine the avg check in a cafeteria

divide total sales by number of customers

dry storage temp humidity and conditions

dry cool dark well ventilated clean temp 50-70 degrees F humidity 50-60 % fresh fruits and vegetables require higher humidity 85-90% d/t high water content

ouchi theory z theory states

employee involvement is the key to productivity

How to determine total number employees required

employees + relief = total number or employees *1.55

When determining the labor turnover rate in one period look at the number of:

employees at the end of the period and the number of new employees

delphi technique

expert opinions, market research, panel consensus

if you open sealed bids and place the order with the lowest bid you are using which buying method?

formal competitive bid

if you are concerned that the receiver is not accurately checking incoming stock you should

implement blind receiving

the best use of performance appraisals is to

improve performance

the primary goal of outcomes research in a health care setting is to

improve the quality of services offered

quality circles are useful in

increasing productivity

chlorophyllin color

intense green color

if an employee is not performing well the first thing to do is check the

job description

Assets =

liabilities + capital (equity)

a food service is being converted from a conventional system to a ready prepared system the RD should first consider the adequacy of the

low temperature storage space

selling price

mark up factor * raw food cost = selling price

what is the most important in determining the space required for a food production unit in a new facility ?

market form of food purchased

Absolute FTE

min number of employees needed to staff the facility; counts productive hours HOURS ACTUALLY WORKED

A home delivered meals program for the elderly chooses a non selective menu to primarily

minimize labor costs

time series short term forcasts

moving average UNIFORMLY weighs past observations

What law guarantees workers the right to organize and join labor unions?

national labor relations act

Where should a class B fire extinguisher be placed

near the range

low sodium serving

no more than 140mgs/serving

very low sodium serving

no more than 35 mgs/serving

low calories serving

no more than 40 calories/serving

meals per labor hour

number meals produced/ number hours worked

Meals per labor hour

number of meals produced/number of hours worked

hospitals use formularies to

obtain volume purchasing discounts

How much water should be available per person per day in a disaster?

one gallon for a min of 3 days

par method If par is 10 and you have 8 you should order

order 2 bring stock up to par level each time an order is placed regardless of amount on hand

what type of leadership is shown with a circular organizational chart?

participative

Management's basic function is

planning

excess food soil in a dischmachine wash tank will result in foam that interferes with satisfactory dishwashing. The most appropriate corrective action is to:

pre rinse dishes before washing

Cost of profit pricing

price the product to ensure a predetermined percentage of profit profit is establish as a cost method: 1. add up all costs including profit costs as percentages 2. to find the targeted food cost percentage, subtract the total from 100% 3. to determinet he selling price of the item total food cost / desired food cost percentage example fixed cost 25% labor cost 35% profit cost 10% total cost 0%70% food cost $0.78 to find the targeted food cost percentage 100-70 = 30 to find the selling price .78 food cost/ .30 desired food cost selling price $2.60

prime cost method

prime food cost = raw food cost + direct labor cost considers raw food cost and direct labor cost involved in making the item 1. determine the price factor (markup) add desired food cost percentage to percentage of direct labor cost divide total into 100 selling price = prime cost * price factor (markup factor)

net profit

profit shown after ALL expenses have been deducted from sales

gross profit

profits shown after deducting raw food and beverage cost (cost of sales) from sales (revenue)

the profit margin is ratio of

profits to sales

rate based indicator vs sentimental event indicator

rate based have threshold from 1-99 percent such as what happens with the best care ie. 95% high risk patients are assessed within 24 hours sentinel even indicator = serious event that requires investigation only 0 or 100 percent never or always such as 0 percent food poisoning or 100 percent oncology pts are fed within 5 days

a blast freezer and rethermalization are part of what system

ready prepared system

LEADERSHIP GRID

refer to picture

profit margin

reflects the portion of sales volume remaining after paying all expenses net profit (profit after ALL expenses have been paid)/sales dollars (revenue)

a written record of items ordered with quantities and specifications is a

requisition order

what is the most important reason for a microwave oven in food service?

saves time

pyschographic marketing includes

social class, lifestyle motive behind purchases

which of the following extinguisher is best to use on a grease fire?

square

EOQ =

square root of (2 FS / CP) F = fixed cost of making an order s = sales or usage in units /year C = carrying costs of inventory (holding cost expressed as a percentage of the total inventory P = purchase price per unit ex: f = $10 s = 100 cases napkin C = 20% P = $20/case EOQ = sqrt (2*10*100)/(.2 * 10) = sqrt 1000 = 31.62

a pan of au gratin potatoes has been cooked to an endpoint tempt of 140 F serving is scheduled to begin in 10 mins you should:

substitute mashed potatoes until the au gratin is done

food cost percentage

tells you what percent of the income was spent on the food sold daily food cost/daily income = food cost percentage

you teach food service workers about pot washing temperatures how do you know if the workers then follow the rules

test the water temp at frequent intervals

average check =

the average amount customers spent on a meal = divide sales by the number of customers served helpful in detecting trends

Which is a paid employee who represents other union workers?

the shop steward

If dishes are not cleaned properly in the dischmachine the first thing to check is:

the temperature of the various cycles

EAR is used

to assess the nutrient adequacy of the population

angel food cake without cream of tartar

tough yellow small cake

the dishwasher temp are as follows prewash 140F wash 150F rinse 200F you should

turn down the rinse temp

labor turn over rate

uses # of NEW employees at end of period (number of employees (separated) terminated or replaced/total positions in department ) *100

exponential smooth forecast

uses software gives more recent values more weight does NOT UNIFORMLY weigh past observations

depreciation

value of the equipment (cost) - salvage value / # years of useful life

dishes are greasy when unloaded from the dishmachine what should you first check

wash temp

when can a citizen have impact on a bill?

when the bill is in public hearings

BE on a graph where?

where the total cost line crosses the revenue sales line

chinese yin and yang are

yin dark cold yang bright hot