Foodservice Systems

Pre-diced tomatoes cost $0.75/lb. A bulk order of whole tomatoes cost $18.00 for 50 lbs. The yield is 75%. It takes an employee 1.5 hrs to clean and core the tomatoes. The employee earns $5.85/hr. Is it more cost effective to buy pre-diced or whole tomatoes?

$0.71 E.P., it is cheaper to buy in bulk and process manually. ($0.75/lb = E.P. canned tomatoes. Bulk tomatoes = $18.00 for 50 lb (A.P.) with 75% yield = 37.5 (E.P.). Labor cost = 1.5 hrs x $5.85 = $8.78 / 50 lbs tomatoes. $18.00 food cost + $8.78 labor cost = $26.78 total cost. $26.78 / 37.5 E.P. = $0.71 E.P. bulk tomatoes.)

For next year's budget, it is estimated that food costs will increase by 5%, labor costs by 12% and overhead by 5%. Given the follow info, calculate the new budget. Sales = $1,000,000 Labor = 40% Food Cost = 40% Overhead Costs = 20%

$1,078,000 new budget. (Food cost = $1,000,000 x .40 = $400,00. $400,000 x .05 = $20,000 add'l food cost.) (Labor cost = $1,000,000 x .40 = $400,000. $400,000 x .12 = $48,000 add'l labor cost.) (Overhead = $1,000,000 x .20 = $200,000. $200,000 x .05 = $10,000 add'l overhead cost.) ($1,000,000 + $20,000 + $48,000 + $10,000 = $1,078,000.)

If the desk oven costs $9,000, is supposed to last 6 years and has a salvage value of $500, what is its annual depreciation?

$1,416.60 annual depreciation (($9,000 - $500)/ 6 years)

If the budget is based on 5.5 FTEs at an avg of $20.00/hr, what is the annual labor budget?

$228,800 annual labor budget. (5.5 FTEs x 40 hr x $20/hr = $4,400. $4,400 x 52 weeks/yr = $228,800.)

Inventory on Sept. 1 was $12,585. Inventory on Sept. 30 was $5,861. Food purchases for the month were $35,124 and total meals served = 120,000. What is the cost of goods sold? What is the cost per meal?

$41,848 COGS ( = $12,585 beg inv + $35,124 purchases (i.e. sales) - $5,861 ending inv) 34.9 cents per meal ( = $41,848/120,000)

Name the recommended temp for freezing.

(-10) - (0) degrees F. (Zero degrees is min required, however, -10 degrees is rec.)

Name the advantages and disadvantages of modular equipment in the kitchen.

*Advantage*: customizes the kitchen to specific needs and gives a unique look. *Disadvantage*: more difficult to replace and usually more expensive.

Plastics are coded into 4 categories for recycling. Name examples of items found in each category.

*Cat 1 (PETE)*: soft drink, water and beer bottles. *Cat 2 (HDPE)*: milk jugs, juice bottles, bleach, detergent and household cleaner bottles. *Cat 3 (PVC)*: Window cleaner and detergent bottles, shampoo bottles, cooking oil bottles. *Cat 4 (LDPE)*: squeezable bottles, bags for bread, frozen food, dry cleaning and shopping bags.

Define the breakeven point.

*Fixed cost / 1 - (variable cost/sales)* Sales volume necessary to generate a zero balance or the point where sales and cost are equal.

Describe the difference between fixed costs and variable costs.

*Fixed costs* do not change with sales volume, i.e. utilities. *Variable costs* change with the fluctuation of sales volume, i.e. food cost.

Describe the difference between a line and a staff position.

*Line position* has direct contact with the department (is inside the dept.) *Staff position* has indirect contact with the department (is outside the dept.)

Describe the difference between non-selective and selective menus.

*Non-selective* menu offers no choice; everyone receives the same menu (best for smaller facilities). *Selective* menu offers several items; increases customer satisfaction (larger facilities can usually offer this).

Describe the difference between physical and perpetual inventory.

*Physical Inventory* is an actual count of the inventory on a daily, wkly, or monthly basis. *Perpetual inventory* is keeping a running count of the inventory as each item is received or removed. (*With perpetual inventory, it is necessary to perform a physical inventory to keep track of pilfering and waste.*)

Describe a purchase order, invoice and requisition.

*Purchase order*: what the buyer orders. *Invoice*: what the vendor says they are delivering at the time of delivery. *Requisition*: what is requested from the storeroom to be used in production.

Name the temperature requirements of manual washing in a triple sink.

*Sink 1*: 110 degrees F *Sink 2*: 140 degrees F *Sink 3*: 170 degrees F

Describe how foods should be stored in the refrigerator.

*Top shelves*: cooked foods, ready made foods. *Middle shelves*: fresh foods, vegetables and fruits. *Bottom shelves*: raw and thawing meats.

Name ways dietitians promote sustainability.

-Dietary variety -Foods produced with fewer inputs -Consumption of locally produced foods -Alternative protein sources -Economic food purchasing

What is used to determine food cost?

-Direct costs -Food cost percent -Cost of raw food -Labor costs (Indirect costs are not included, i.e. electricity and utilities.)

Name some of the long term goals of the 1990 Food Bill.

-Satisfy human food needs. -Enhance environmental quality. -Make the most of non-renewable energy. -Sustain economic viability of farming operations. -Enhance quality of life.

If raw food cost is $0.15, what is the selling price? The food cost percentage is 20%.

.75 cents selling price. (100%/20% = 5 mark up factor. 5 x $0.15 = $0.75) OR ($0.15/.20 = $0.75)

Name the shelf life of canned goods.

1 year. (*Throw out all canned goods after 1 year.*)

What must be included on a standardized recipe?

1. Ingredients. 2. Procedure for combining ingredients. 3. Yield of recipe.

You are to cook chili and need to make 100 1/2-cup svgs. The recipe calls for 25.5 lbs of ground beef. You have 15 lbs in stock. The cost of the meat is $2.98/lb. How much more meat should you purchase?

10. 5 lbs needs to be purchased (25.5 lbs - 15 lbs = 10.5 lbs)

How many ounces are in 1 gallon?

128 oz/ gallon

Hot foods should be served at what temp?

140 degrees F or above.

Leftovers should be heated to what temp?

165 degrees F.

How many FTEs would it take to cover 12 positions, 8 hours a day, 7 days a week?

17 FTEs. (12 positions x 8 hrs/d x 7 d/wk = 672 total hrs. 672 hrs / 40 hr/wk for FTE = 16.8.)

9 lbs of meat was purchased, it has a 65% yield. How many 5 oz servings will you get?

18.72 or 18 servings (9 lbs x 16 oz/lb = 144 oz. 144 oz x 65% = 93.6 oz. 93.6 oz/ 5 oz svgs = 18.72 or 18 svg)

What temp should coffee be served?

180 - 190 degrees F (Issue is for quality, not food safety)

The cafeteria has an annual food cost of $300,000 and it maintains an avg inventory of $14,000. What is the inventory turnover figure for the cafeteria?

21.4 or 21 inventory turnover. ($300,000 / $14,000 = 21.4.)

Using a #12 scoop, how many servings would be in 5 gallons of cole slaw?

240 servings (#12 scoop = 12 svgs/qt or 32 oz. 32 oz/12 svgs = 2.6 oz/svg. 640 oz (5 gallons)/ 2.6 oz = 246 svgs.)

A hospital produces 600 meals/day. It takes 15 minutes to make 1 meal. How many FTEs would be needed for 1 week?

26.25 FTEs for 1 week. (600 meals x 15 min = 9000 min/day. 9000 min/d x 7 d/wk = 63,000 min/wk. 63,000 min/wk / 60 min/hr = 1050 hrs/wk. 1050 hrs/wk / 40 hrs/FTE = 26.25 FTEs.)

If the salad prep can make 35 salads in 30 minutes, how many salads can he make in 4 hours?

280 salads in 4 hours.

For 25, 2 oz servings, how many pounds of bacon with 20% loss need to be purchased?

3.9 lbs of bacon (100% - 20% = 80% yield. 25 oz x 2 oz = 50 oz. 50 oz x 80% = 62.5 oz. 62.5 oz/ 16 oz/lb = 3.9 lbs of bacon.)

Name the appropriate length of time to wash your hands.

30 seconds. (Use warm soapy water for 10 sec. Dry hands with a clean towel. Use another clean towel to turn off the water.)

Brownies have a 75% acceptance rate. The census is 450. If 90% of the pt choose their menu, how many brownies will you need.

304 pt will select brownies. (450 x 90% = 405 pt that select own menu. 405 x 75% acceptance = 304.)

Name the correct temperature for refrigeration.

32 - 45 degrees F. 36 - 40 degrees F for dairy products. (Dairy is not req to be stored separately, but can absorb odors of other foods.)

The census is 400, with 8 employees on the trayline that runs 1.5 hrs, how many trays per minute would you serve.

4.44 trays per minute. (1.5 hrs = 90 mins. 400 people to serve/90 minutes = 4.44 trays per min.)

Name the danger zone of foods per ServSafe Essentials.

41 - 135 degrees F over 4 hours.

If 4 people work 40 hrs each and 3 people work 20 hrs each, how many FTE does this equal?

5.5 FTEs. (4 FTEs x 40 hrs) + (3 x 20 hrs) = 220 hrs. 220 hrs / 40 hrs/FTE = 5.5 FTEs.

Name the recommended humidity of dry goods storage.

50-60% humidity.

What is the aisle width requirement in the kitchen to allow two people to pass?

60 inches or 5' to allow for two way traffic.

Name the recommended humidity for storage of fresh fruits and vegetables.

85-95% (*F & V need a moist environment to retain water content.*)

If an employee works 8 hours a day, but takes 4 unscheduled 15-min breaks, what is his/her productivity?

87.5% productivity. (15 x 4 = 60 min or 1 hr. 8 hrs - 1 hr = 7 hrs. 7 hrs/8 hrs = 87.5%.)

Using a #16 scoop, how many quarts of batter would you use to make 144 muffins.

9 quarts needed. (#16 scoop = 16 muffins/qt. 144 muffins / 16 muffins/qt = 9 qt.)

What is the ABC Analysis in inventory control?

A = most costly items, need careful control B = less costly C = least costly and need minimum priority. (*Steaks are A and canned beans are C*)

Define specification of a product.

A detailed list of characteristics that is desired when purchasing a product.

Describe the American Disabilities Act.

A law requiring accommodations of handicapped employees unless undue hardship.

Describe the term Halon.

A multi-purpose dry chemical used in fire extinguishers; can be used for all types of fires.

Describe the formula for determining A.P.

A.P. = E.P. / % yield.

Define A.P. and E.P. when purchasing foods.

A.P. = actual purchase of the food item. E.P. = edible portion of the food item. (*A head of lettuce weights 1.5 lbs when purchased (A.P.), but only 1 lb can be used during prep (E.P.).*)

When should a meat slicer be sanitized?

After every use or every 2 hrs of continuous use to prevent development and spread of FBI.

When is it appropriate to release info of sealed bids during formal bidding?

After the award of the bid has been decided. (*Bidders are not allowed to know in advance.*)

When serving sack lunches, what is the most important consideration?

Be sure all foods are stable and won't spoil or become unsafe by sitting in the danger zone too long. (*Tuna salad is a bad choice vs peanut butter is a better choice.*)

Compare and contrast aluminum vs stainless steel.

Both are excellent metals for use in kitchen equipment. *Aluminum* costs less and is best used for portable equipment. *Stainless steel* does not stain and is best for work tables and counter tops.

Describe the effect of a *too humid* environment on food.

Caking and molding can occur.

What do you do in emergency situations; i.e. *Boil Water Advisory* or tornado warning?

Check the disaster plan for complete instructions. (*Always know where the disaster plan is kept.*)

If you discover that a mistake has been made, what is the first thing to do?

Check to see if the mistake was made on your part first.

What material is best suited for floors in a kitchen?

Clay or quarry tiles as they are easy to clean and do not allow for as much skidding.

Name the advantages of using standardized recipes.

Control of: •Cost of the product •Quantity of the product •Quality of the product •Inventory of the institution

Name the purpose of the central ingredient control room.

Controlling costs is the primary function. Quality and quantity controls are added benefits.

Name the advantage of a convection oven over a conduction oven.

Convection requires less cooking time, lowered temps and the product is more evenly cooked due to the circulating air flow.

Describe batch cooking and its advantages.

Cooking food in small batches throughout service instead of cooking it all at once before service begins. *Advantage*: enhances quality and reduces waste.

Name the highest energy-using piece of equipment in the kitchen.

Deep fat fryer.

Describe the formula for determining E.P.

E.P. = A.P. x % yield.

Define *a la carte* on a menu.

Each menu item is separately priced.

What must be done each day to maintain the dish machine?

Empty, breakdown and clean the dish machine daily.

Describe an FTE.

FTE = 1 full time equivalent (usually 40 hrs). (*One full time relief employee can work for 2.5 people.*)

Describe a tilt fry pan and name its uses.

Flat-bottomed cooking unit that can be used as a kettle, grill, oven, fry pan, steamer or warmer-server.

Describe the formula for food cost percent.

Food cost % = [food cost/ sales] x 100.

Describe the formula for determining/estimating food cost percent.

Food cost % = [food cost/ selling price] x 100

Describe the formula for food cost per meal.

Food cost per meal = cost of goods sold / # of meals served.

Describe the ready foods system of production.

Foods are prepared ahead of time and either frozen or chilled for use at a later time. (This reduces the uneven work periods [peaks and valleys] during production.)

Describe the convenience system of production.

Foods are purchased to be assembly-serve, open-serve, etc. (Advantage is that it reduces cost of labor, however, food cost increases.)

Name the piece of equipment that may be outlawed by local law but superseded by state law.

Garbage disposal.

What is the term for the measure of the thickness of metal?

Gauge (The smaller the gauge, the thicker the metal.)

Define HACCP and explain its role.

Hazard Analysis Critical Control Points. Its role is to develop critical control points in food prep to help minimize FBI.

Name the purpose of the wetting agent in dishwashing.

Helps to penetrate soil on dishes. (Hot water and drying agents assist with shortening the drying time.)

Describe a scramble system and name an advantage.

Hollow square with separate units of food vending. This allows for the quickest flow of traffic and less waiting in line.

When there are changes being made in the kitchen, when is the best time to involve the employees?

In the beginning. (*Never keep employees in the dark about changes.*)

Name an advantage of buffet style of service.

It is the most labor efficient style.

Describe the formula for labor cost percent.

Labor cost % = [labor cost/ sales] x 100

Name the primary control of the foodservice system.

Menu is the primary control. (It is important to unify the menu to meet the needs of all patrons and staff to control costs.)

Define revenue.

Money obtained from goods and services.

Sieve number is a specification in ordering the size of these vegetables.

Peas and green beans are indicated by size using sieve number.

Name three important aspects of menu planning and serving.

Personnel, Clientele, Aesthetics.

Describe the commissary system of production.

Production occurs at a central site and is then transported to the satellite units. (Food safety is a major concern.)

If the break-even point increase, what happens to the profits?

Profits decrease because it is costing more to produce the same amount of product.

Describe the procedure for sanitizing with cleaning agents.

Sanitizers should be chlorine, iodine or ammonia based products. Procedure = 50ppm sanitizer at 75 degrees F for 60 seconds. (Ammonia agents should not be used with hard water because it negates the effect.)

Describe the Formal Bid Technique in purchasing.

Sealed bids are sent with written specifications and price quotes within a certain time frame by the vendors. (Usually the lowest bid is accepted by the buyer.)

What should always be done first when en employee gets hurt?

Seek medical attention and fill out the *incident* report.

Describe the formula to determine selling price.

Selling price = food cost/food cost %.

What should be the first thing to do when a fire starts?

Set off the fire alarm.

Define a cooperative or *co-op* in the purchasing arena.

Small facilities purchase items together to increase purchasing power, therefore decreasing cost of the products.

What is most important in planning freezer/ refrigerator space?

The frequency of delivery of goods and supplies.

Describe how to determine which scoop to use when portioning.

The number of each scoop determines how many servings per quart (or 32 oz). (A #8 scoop = 8 servings/qt. There are 32 oz in a qt, so 32/8 = 4 oz portions.)

Describe the conventional system of production.

The product is made and served on-site. (Disadvantage is that there is an uneven work distro, i.e. peaks and valleys.)

Name the area where a hand sink is mandatory in the kitchen/serving line.

The production area of the kitchen.

What must be altered if the consistency of food is altered?

The serving size must be altered to yield similar nutrient values.

If you are unsure that food is safe, what should you do?

Throw it out.

Name the function of the National Sanitation Foundation (NSF).

To establish minimum sanitation standards for manufacturing equipment that can be cleaned and sanitized safely.

What do these symbols represent on a fire extinguisher - a triangle, a square and a circle?

Triangle or *A* = wood, paper, rags and ordinary combustibles. Square or *B* = gas, grease, oil, paint or other flammable liquid. Circle or *C* = electrical equipment and electrical fires.

Name the purpose of a hot pellet.

Used to keep food trays warm during transport and delivery.

Name the three temp requirements of a dishwashing machine.

Wash = 150 - 165 degrees F. Rinse = 180 - 210 degrees F. Chemical Sanitize = not < 75 degrees F.

What material works best on wall in the kitchen?

Washable and non-porous materials such as glazed tiles.

When do you replace a piece of equipment?

When the maintenance bill exceeds the original purchase cost. (*Always replace bulging steam jacketed kettles and dull slicer blades.*)

Describe the formula for cost of goods sold.

beginning inventory + purchases - ending inventory = COGS

Approximately how many 1/2 cup servings are in a #10 can.

~ 25 Each #10 can weighs ~6.5 lbs. 6.5 lbs x 16 oz per lb = 104 oz. 104 oz / 4 oz = 26.5 or ~ 25 servings.

How many 1 cup servings are in a case of #10 cans?

~75 1-cup svgs. (1 #10 can = ~25 1/2-cup svgs = 12.5 1-cup svgs. 6 cans per case of #10 cans. x 12.5 = 1-cup svgs per can = 75 1-cup svgs.)