Chap 8,9,10,11 study questions

what are some guidelines food service managers and servers can follow to help reduce the possibility of a troublesome confrontation with an intoxicated guest?

-Alert a back up -remove alcohol from the guest's sight or reach -be nonnegotiable -be firm -minimize confrontation -remove intoxicated guests that driving while intoxicated I dangerous and against the law -suggest an alternative form of transportation, and keep a personal record of the incident

how does cart service differ from platter service?

-Cart service is used in some dinning rooms featuring gourmet foods and elegant atmospheres. A lot of the food is already prepared or partly prepared at the table side. -Platter service food production employees portion and arrange foods attractively on a platter.

what factors affect purchase quantities?

-Changing prices -Available storage facilities -Storage and handling costs -Waste and spoilage concerns -Theft and pilferage concerns -Market conditions -Quantity discounts -Minimum order requirements -Transportation and delivery problems -Order costs

in what ways can computerized systems sumpifly procedures used in purchasing, receiving, storing, and issuing?

-E commerce can help food service organizations electronically link to suppliers to share product info, purchase specifications and pricing -Online purchasing also allows suppliers to customize product offerings for a select clientele and it can reduce food service companies search time. -Inventory items can be tracked by unit and cost, and also when a reestablished order point is reached, an order to replenish stock can be electronically placed with the appropriate supplier

How can quality requirements be incorporated into the purchasing process?

-Getting the most for your money -Buying the right product -Dealing with the right supplier

what steps make up the receiving process?

-Inspect incoming products against purchasing order -Inspect incoming products against specifications to confirm that the quality of the incoming products meets the operations standards -Inspect incoming products against delivery invoice -Accept the products -Move products to storage for quality and security reasons -Complete daily receiving reports or other forms as required to keep track of the suppliers who made deliveries that day and what the delivered

when cooking with milk what precautions should be taken?

-Keep low heat -To prevent scorching, heat in a double boiler, steam jacketed kettle or a steamer

how do the procedures for purchasing, receiving, storing, and issuing beverages differ from the procedures used to control food products?

-Managers are less likely to purchase specifications for alcoholic beverages -More theft in receiving -Prevention of unauthorized physical access, the need to keep effective records, and sanitary storage are important -Issued on a bottle-for-bottle basis

how can buyers attempt to get reduced prices while maintaining quality?

-Negotiating -Consider purchasing lower-quality products -Determine whether the operation actually must buy a particular product -Discontinue some supplier service -Combine orders -Reevaluate the need for high-cost items -Pay cash -Speculate about price trends -Change the purchase unit size -Be innovative -Take advantage of suppliers promotional discounts -Bypass the supplier

what steps can be taken to control foods and beverages products during production?

-Require that all standard cost controls tools, such as standard recipes and standard portion sizes, be constantly used -Ensure that weighing and measuring tools are available, accurate, and always used -Ensure that only the amount of food actually needed for production is issued -Train personnel to comply with required food production procedures -Minimize wasted food -Monitor and control employee eating/drinking practices -Make sure that items removed from storage but not used are returned to storage areas -Inspect and approve items that have been spoiled in storage -Maintain production records -Study and resolve production bottlenecks -Study systems for managing equipment, layout and design, and energy usage -Confirm labor saving convenience foods or equipment items do reduce labor costs

what guidelines should be followed in making salads?

-Use fresh, ripe products -Use a variety of colors -Use varied textures. Crisp, soft, and smooth combinations work well -Use the right tools -Freshen washed vegetables -Chop or cut salad ingredients in pieces of uniform size -Handle prepared salad ingredients gently -If salad dressings are added to salads rather than served on the side, add them right before serving -Keep refrigerated until serving time

how can the issuing process be simplified?

-Use perpetual inventory for only some items -Have the employees obtain all the products they need for production at one time

what factors should managers consider when determining the number of tables to assign to food servers?

-number of seats -types of service style used -expected guest turnover -the servers experience -whether any servers are being trained during their shift - distance to the kitchen and bar -variety of menu items -number of food servers scheduled for that specific meal period

What one phrase summarizes the importance of purchasing?

A food and beverage operation must have the required food, beverages, and other supplies on hand to produce and sell food and beverage items

how does a perpetual inventory system differ from a physical inventory system>

A perpetual inventory system allows managers to track items in storage on an ongoing basis in much the same way a checkbook record is maintained. A physical inventory system does not track what is added and subtracted from inventory on an ongoing basis

how does a server banking system differ from a cashier banking system?

A server banking system is where the server or bartender also carries out the responsibilities of the cashier, where as a cashier banking system is where a cashier settles every check and is responsible for all transactions.

steps in accident investigations

Assess what happened Determine why Suggest what to do to prevent recurrences Follow up

how can technology help food service managers and/or chefs with production planning acuities?

Automated planning systems begin by generating and analyzing sales history information

what common types of accidents occur in food service operations?

Burns Muscle strains and falls Cuts Equipment accidents Fire

what are some guidelines for preparing food in a sanitary way?

Clean food prep tools and equipment properly, sanitize contact service b/w every task, wash the tops of cans before opening them, dont use dented cans, wash all raw fruits and veggies, dont use slimy or weird smelling meat

how does family style service differ from plate service?

Plate service comes in many variations, but usually with several steps. Servers take guests orders after they are seated, then servers give orders to the production staff, who prepare and portion the food onto plates, and servers take them to the table and present them to the guests. -Family service is much like the service at home, and is brought out in larger portions for you and your family to divide.

why should fruits and vegetables be pared as thinly as possible?

To reduce nutrient and product loss

what factors influence the tenderness of meats and poultry?

Type and amount of connective tissue that is present

why are standard operating procedures important for service?

a primary goal of any type of food or beverage serice is to provide an enjoyable experience for guests by meeting and exceeding their expectations

what causes eggs to become rubbery?

boiling

what procedures cn service personnel follow to help ensure that guests are served wholesome food?

examine the delivery for pests and cleanliness, inspect the contents of damaged cases, check for rodent activity, refuse to accept frozen foods that is partially thawed, use a thermometer to check refridgerated items

how is food poisoning different from food infection?

food poisoning is caused by germs and food infection is caused by pathogens in food

from the managers perspective, what are the two primary objectives or suggestive selling?

increase sales, increase check average

what precautions can managers take to protect the operation from theft by bartenders?

place tip jar away from the register, secret shopper, monitor beverage cost percentages,mark bottles and check them often, require all bartenders use portion control tools

what are example of POS outputs that would help you run your hotel or restaurants food services?

sale summaries, open check reports, serve productivity reports and daily labor reports.

what is the primary goal of the most table service operations?

table service provides service for guests seated at tables

what are some important points servers should know to properly and legally serve alcoholic beverages with care?

they need to know they thoroughly understand what the guest wants. managers have personal, professional and social responsibility when serving alcohol

what basic precautions can prevent the chemical poisoning of food?

washing the produce before preparation, labeling it properly and properly storing chemicals.

when selecting a supplier what factors should purchasers consider?

Location, Facilities, Financial stability, Technically ability of supplier's staff, Honesty and fairness, and Dependability

what is managements role in sanitation and safety programs?

Managers are responisble to develop, implement and monitor programs, and train employees on safety an sanitation. They should maintain a file of completed inspection forms and corrections for later reference

what are the two basic classifications of cooking methods?

Moist-heat cooking methods and Dry-heat cooking methods

what conditions must be present for germs to multiply?

Moisture, comfortable temperatures (41-135) and acidity

why does fish generally require shorter cooking times than meat and poultry>

Has relatively little connective tissue

what does the term make or buy decision mean?

How the manager determines if a food product should be purchased as a convenience food or is prepared on site

why was OSHA created? what does it mean?

Created to improve the safety of working conditions for U.S. workers (Occupational Safety & Health Administration)

what are the effects of overcooking?

Destroyed nutrients and distorts flavor, texture, and shape

what is the main purpose of production planning?

Determine the quality of menu items to prepare

what is the meaning of FIFO?

First-in, first-out - an inventory system of rotating and issuing stored food in which items that have been in storage the longest get used first