ND 566 Final

ND
566 Food Systems Management Course Final

Intern: Emily Sinn

1. Spaghetti sauce prepared on Monday is to be served on Wednesday. What
should you recommend to the cook?
a. Store the sauce in the shallow pans in the refrigerator
b. Reasoning: According to Table 5-2 on page 132 in our textbook,
vegetables (such as tomato sauce for spaghetti) should be stored at a
temperature below 41 degrees for 3-7 days maximum to stay fresh.
Furthermore, page 242 states, produce [should be held at] 41
degrees or below for fresh cut greens, melons, tomatoes, or other
processed produce. With that in mind, if the sauce is prepared on
Monday, it should be communicated to the chef that the sauce needs
to be stored properly until service on Wednesday.
c. Citation: Gregoire, M. B. (2013). Foodservice organizations: a
managerial and systems approach. Boston: Pearson.
2. Which group is responsible for nutritional labeling?
a. FDA
b. Reasoning: From page 100 of our textbook, requirements for
nutrition labeling are included in the 1990 Nutrition Labeling and
Education Act, the 1997 Food and Drug Administration Modernization
Act, and the 2003 FDA Consumer Health Information for Better
Nutrition Initiative. This statement proves that the Food and Drug
Administration is responsible for nutrition labeling.
3. Freezing will:
a. Inhibit bacterial growth
b. Reasoning: Chapter 8: Safety, Sanitation and Maintenance provides
information regarding the specifics of bacteria. Page 232 states,
Multiplication of bacteria is affected by available moisture in
foodwater becomes less available through the presence of solutes
such as salt and sugar, through freezing, or through
dehydrationtime and temperature are important in preserving
microbiological quality in foods. This information proves that
freezing will inhibit the bacterial growth in foods.
4. What method is used when you log in and out movement from the
storeroom?
a. Perpetual inventory
b. Reasoning: By definition on page 140 in the textbook, perpetual
inventory occurs when purchases and issues continuously are
recorded for each product in storage, making the balance in stock
available at all times. The act of logging in and out movements of
storeroom products is the very definition of perpetual inventory,
which is why it is the correct response.
5. Before adding new items to the menu:
a. Give samples to a few patients and ask for their comments
b. Reasoning: Page 51 of the textbook notes, Analysis of food habits
and preferences should be conducted to provide data for menu
planning. Formal and informal methods may be used to examine
consumer reactions to various menu items small-scale surveys,
formal and informal interviews with customers, observations of plate
waste, customer comment cards, and tallying of menu selections are
methods used to collect data on food preferences and menu-item
popularity. Analyzing menu trends and reviewing patient feedback
provides staff with information on how the meals are being received
by guests at their facility. Furthermore, in order to improve overall
quality of food options, providing patients with samples is one way to
test new menu items before launching them on the menu.
6. The major function of management is:
a. Planning
b. Reasoning: The five management functions are: planning, organizing,
staffing, directing and controlling. By definition, planning is
management functions of determining in advance what should
happen. Page 279 of the textbook tells us that planning is essential as
a manager organizes, staffs, directs, and controls. With that said,
without plans a manager would be unable to complete any other
managerial functions making planning the major function of
management.
7. Previously cooked hazardous food must be reheated to an internal
temperature of 165 for fifteen seconds within:
a. 2 hours
b. Reasoning: From section Relationship of Time and Temperature on
page 243 in the textbook, The Food Code (2009) indicates that
potentially hazardous foods, termed time/temperature control for
safety (TCS) food, should be cooled within 2 hours from 135-70
degrees; and within 6 hours from 135 to 41 degrees or less. Safe
temperatures, then, as applied to TCS food, are those of 41 degrees or
below and 135 and above. In order to avoid previously cooked
hazardous foods reentry to the temperature danger zone it is
important to be conscious of the temperature danger zone and reheat
foods appropriately and within a safe amount of time.
8. Which is the best way to maximize meat storage?
a. Vacuum packaged in oxygen impermeable film
b. Reasoning: In order to best maximize meat storage, Table 5-2:
Recommended Storage Temperatures and Times on page 134 lists
varying time frames of storage for meats all being kept below 41
degrees in a refrigerator, below 0 in a freezer and never held in dry
storage. Furthermore, page 242 states that meat should be held at 41
degrees or below; bright red in color; firm, non slimy texture; no odor;
intact and clean packaging. Maintaining clean vacuum tight packaging
the overall color, consistency and odor of the meat an remain the
same and safe when stored properly.
9. An employee evaluation should be given:
a. In a quiet place with privacy
b. Reasoning: Based on information from pages 286-287 in our
textbook, performance appraisals are often used to evaluate an
employee. By definition, they are concerned with comparison of an
individuals performance with established standards for the job. It
also involves determination of rewards for high performance and
corrective action to bring low performance in line with standards. In
addition, managers must be concerned with assisting employees in
achieving personal objectives at work and with coordinating personal
and organizational objectivesbehavioral sciences have added new
dimensions to the understanding of motivation and behavior in the
workplacethe role of the manager includes influencing these
relationships to create cooperation and enlist commitment to
organizational goals. During my time working through my Food
Systems Management rotation in conjunction with my completion of
the Human Resources module, I have both seen, and been told by my
preceptor, that anytime there is an issue with an employee or an
evaluation needs to occur that exchange is held in private in an area
that is appropriate for conversation. With this information in mind,
the best place for an employee evaluation would be in a quiet place
with privacy.
10. Approximately how many patient trays per minute must a centralized tray
assembly unit produce in order to serve 400 patients during 90 minutes?
a. 4.5 patient trays/minute
b. Reasoning: Figure 7-2 Centralized tray assembly unit on page 208
projects this process with mobile robots in place of humans, that are
being used in some large medical centers as a more efficient ways to
mass produce meals. With 400 patients and only 90 minutes, 400/
90= 4.5 patient trays/minute required to complete all trays in time.
This example is a beneficial example in favor of implementing a
centralized tray assembly unit to improve efficiency of tray
production in food service.
11. HACCP standards would be similar for which of the following foods?
a. Frozen beef and frozen corn
b. Reasoning: Page 245 of the textbook describes the Hazard Analysis
Critical Control Point as a concept refers to a model developed
initially for quality control in the food processing industry, with
special emphasis on microbial control. Critical control points are
those steps in production processing in which loss of control would
result in an unacceptable safety risk. HACCP is a preventive approach
to quality control, identifying potential dangers for corrective action.
This information leads me to believe that the HACCP standard would
be similar for both frozen beef and frozen corn because they have
been stored similarly. Unlike the other 3 answer options, both the
corn and the beef are frozen which means their handling, thawing and
reheating processes would be similar.
12. The final step in a union dispute is:
a. Arbitration
b. Reasoning: By definition, an arbitrator is a third party who hears
disputes between the union and management and makes a decision
that is binding to both parties. Page 406 of the textbook explains, a
mediator attempts to establish a channel of communication between
the union and management but has no power to force a settlement if
the contract calls for binding arbitration, an arbitrator is called in to
render a decision that is binding on both the union and the employer.
After an agreement has been reached through collective bargaining,
[lastly] the written document must be signed by representatives of
both parties. After reviewing this process in Chapter 12:
Management of Human Resources, it is clear that arbitration is the
final step in a union dispute.
13. The decision to feed patients in their rooms, rather than in the cafeteria is
based on:
a. The philosophy of the institution
b. Reasoning: As evidenced by information provided by the Lehigh
Valley Health Network, meal times and access to food varies based on
specific location. Both available equipment in the kitchen and labor
available should be pretty standard and have no drastic effect on meal
delivery decision-making. Although the amount of employees may
slow down the delivery system there are ways to be efficient even
with few employees on site during each meal. Lastly, there are
currently no federal regulations that restrict patients from eating in
their rooms or forcing them to eat in a specific location.
c. Citation: Lehigh Valley Health Network. (2017). What To Expect
During Your Hospital Stay. Retrieved October 26, 2017, from
https://www.lvhn.org/patient_visitor_information/what_to_expect_d
uring_your_hospital_stay
d.
14. Forty entrees of fish cost $2.00 per serving. Total sales for the fish came to
$240.00. What was the food cost percentage?
a. 33%
b. Reasoning: Page 58 of the textbook identifies food cost percentage as
a key component to food cost accounting systems. Food cost
percentage can be calculated by dividing the ratio of the cost of food
sold over the dollars received from selling the food. In this example,
$80 (40 fish sold at $2.00 each)/$240.00= 0.333 x 100= 33% food cost
percentage. 35-40% raw-food cost in relation to sales revenue has
been the rule of thumb for most foodservice operations.
15. During an interview, which of the following can you ask?
a. Can you get to work on time without any problems?
b. Reasoning: Pages 376-379 review key components of a successful
interview in addition to appropriate aspects and different interview
structures. One of the tips listed on page 379 for conducting an
effective interview includes, avoid questions that may be
discriminatory. This statement led me to believe that Can you get to
work on time without any problems? was the least offensive answer
choice.
16. How many 4-ounce servings can you get from 1 gallon of ice cream?
a. 32
b. Reasoning: From the Virginia Department of Education the following
information is useful when solving this question: 1 gallon of ice cream
weighs 5 pounds and contains 4 quarts; one scoop is cup (4
ounces); 1 gallon contains 16 cups. With that information in mind, if
there are 16 cups x 2 (because there are twice as many servings when
using a half cup scooper) leads to my answer of 32 servings.
c. Citation: The Scoop on Ice Cream. (2011). Retrieved October 25,
2017, from
http://www.doe.virginia.gov/testing/solsearch/sol/math/8/mess_8-
3a_2.pdf
17. How many servings are there in 10 gallons of ice cream using a #16 scoop?
a. 640 servings
b. Reasoning: With every gallon of ice cream containing 16 cups, 10
gallons of ice cream would equal (16 cups x 10 gallons=) 160 total
cups of ice cream. Working with a #16 scoop that is 2 ounces, 4 Tbsp.
or cup. Using cup servings, one gallon that is 16 cups will yield
64 servings. Multiply 64 servings x 10 gallons = 640 total servings.
c. Citation: Scoop Sizes and their Weight/Measure Equivalences. (n.d.).
Retrieved October 25, 2017, from
https://www.costguard.com/Tutorial/about_files/Scoop_Sizes_and_t
heir_Weight_Measure_Equivalences.htm
18. What is the gross food cost for June using the following information? June 1
inventory-$5300 July 1 inventory- $2700 food purchases- month of June
$3150.
a. $5750
b. Reasoning: Figure 5-26 Reconciliation of Food Cost Records on page
140 of the textbook provides an example of how to calculate food
costs. For this example, Beginning inventory ($5300) + Purchases
($3150) = $8,450 cost of food available; $8,450 Ending inventory
($2700) = $5,750 food cost.
19. What is the best way to prevent contamination of food?
a. Make employees wash hands frequently
b. Reasoning: The best way to prevent contamination of food is to make
employees wash their hands frequently. From section Employee
Hygiene and Practices on page 243-244 of the textbook, Employee
personal hygiene and good food-handling practices are basics of a
food safety program in a foodservice facility. One major risk is that
unsanitary employees can contaminate, or infect by bacteria, food
products in productionan employee personal hygiene program
should include three major components: maintaining personal
cleanliness, wearing proper work attire, and following hygienic hand
practices (NRA Education Foundation, 2010). This information leads
me to believe that the best way to prevent the contamination of food
is by strictly enforcing a foodservice employee personal hygiene
program in order to make sure employees are washing their hands.
20. 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 cost- $3.37.
a. $7.84
b. Reasoning: Page 433 of the textbook references the factor method
and provides the formula to calculate selling price: Raw food cost x
Pricing factor= Menu sales price. Commonly, food service operations
aim to function at a 40% food cost meaning the pricing factor would
be 2.5 (100/40=2.5). In order to determine the selling price for this
example, I multiplied the food cost of $3.14 x 2.5= $7.84 as my answer.
21. What management functions should require the greatest allotment of time by
a production manager?
a. Directing and controlling
b. Reasoning: Pages 286 and 287 in the textbook define both directing
and controlling. Directing, management function of directing human
resources for the accomplishment of objectives and controlling,
management function of ensuring that plans are being followed.
These two components of food service are both of the upmost
importance and time consuming to work through correctly which is
why I believe directing and controlling are the management functions
that should require the greatest allotment of time by a production
manager.
22. Excess food soil in a dish machine wash tank will result in foam that
interferes with satisfactory dishwashing. The most appropriate corrective
action is to:
a. Pre rinse dishes before washing
b. Reasoning: According to table 8-5 on pages 253-254 Dishwashing
Problems and Cures, foaming is a common symptom. When foaming
occurs, this could be a result of detergent: water that is too hard or
soft or a water temperature that is too low and in this case, food soil.
Suggested cures listed in the chart are to change to a low-sudsing
product, use an appropriate treatment method to adjust the condition
of the water, increase the wash temperature and lastly, the correct
answer to this question, adequately remove gross soil before washing
as the decomposition of carbohydrates, protein, or fats may cause
foaming during the cash cycle.
23. A business pays 4% of its income for rent ($1200), 70% towards labor and
food costs, and $2500 towards other expenses monthly. How much profit
does this business make per month?
a. $5300
b. Reasoning: First, I calculated the value of 1% of the businesses
income ($1,200/4%= $300 = 1% of income). Therefore, $300 x
100%= $30,000 business income. $300 (1%) x 70%= $21,000 spent
towards labor and food costs + $2,500 towards other expenses
monthly= $23,500 + $1,200 spent on rent each month = $24,700
expenses each month. With an income of $30,000- the expenses of
$24,700= $5,300 profit each month.
24. Which oven is most efficient per cubic feet of space?
a. Convection
b. Reasoning: Page 181 of our textbook defines convection as, the
distribution of heat by the movement of liquid or vapor and may be
either natural or forcedin convection ovens and convection
steamers, for example, fans circulate the heat, which is transferred
more quickly to the food, causing faster cooking. With that
information in mind, convection is the fastest form of heat transfer.
25. The smoke point temperature for fats is:
a. Above 442 degrees
b. Reasoning: The smoke point temperature refers to when a fat or oil
begins to smoke. The Baseline of Health Foundation provides both
smoke point information in addition to relevant fat information to
several different types of fats and oils. By process of elimination, I
know from past experiences in the kitchen that 350 degrees is too low
to be the correct smoke point, and based off the chart, the absolute
highest smoke point provided is 520 degrees which led me to believe
that 442 degrees would be an in-between value and is the most likely
smoke point.
c. Citation: Good, J. (2012, April 17). Healthiest Cooking Oil Comparison
Chart with Smoke Points and Omega 3 Fatty Acid Ratios. Retrieved
October 26, 2017, from https://jonbarron.org/diet-and-
nutrition/healthiest-cooking-oil-chart-smoke-points ; Achitoff-Gray,
N. (n.d.). Cooking Fats 101: What's a Smoke Point and Why Does it
Matter? Retrieved October 26, 2017, from
http://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-
smoke-point-and-why-does-it-matter.html
26. What temperature range is recommended for a dairy refrigerator?
a. 36-40 degrees
b. Reasoning: Based on information published by the National Food
Safety Database on Recommended Storage Times and Temperatures
for Milk and Other Milk Products, it is clear that a dairy refrigerator
should maintain a temperature between 36 and 40 degrees for safe
storage.
c. Citation: National Food Safety Database. (n.d.). Recommended
Storage Times and Temperatures for Milk and Other Milk Products.
Retrieved October 26, 2017, from http://www.fbd.org/wp-
content/uploads/2011/06/Dairy-food-storage.pdf
27. If you were an employee and member of the union, and we involved in initial
labor dispute talks, you should be called:
a. A shop steward
b. Reasoning: By definition on page 403 of the text, the union steward,
or shop steward, represents union members in their relations with an
immediate supervisor or other managers...when a manager meets
with a union employee to administer discipline, a union steward is
typically in attendance at the meeting. This definition provides the
exact information prompted by the question, which is why a shop
steward would be the best person to call in that situation.
28. Store frozen fruits and vegetables at:
a. 0 to -10 degrees
b. Reasoning: Page 244 contains Figure 8-8 Important temperatures in
sanitation and food protection that shows appropriate freezer
storage at <0 degrees where bacteria do not grow, but most are not
killed. With this information in mind, frozen fruits and vegetables
should be stored at a temperature below 0.
29. In a hospital with 300 patients, it takes 14 minutes to prepare one meal. How
many FTEs are needed per week?
a. 37 FTEs
b. Reasoning: From page 398, FTEs or full-time equivalents are the
number of total hours worked in a week divided by 40 (the number of
hours worked by one full-time employee) to determine the number of
full-time equivalent employees. For this example, 300 patients x 14
minutes per meal = 4,200 minutes total/ 60 minutes per hour = 70
hours x 7 days in a week= 490 hours x 3 meals each day= 1,470 hours
per week to prepare all 300 patient meals. 1,470 hours per week to
prepare patient meals/ 40 hours per week (standard employee
workweek)= 36.75 37 FTEs.
30. If a food service reconstitutes frozen food that is made on site, what type of
production system is it?
a. Cook freeze
b. Reasoning: By definition on page 70 in the textbook, cook-freeze is, a
method in which menu items are partially cooked, rapidly frozen, held
in freezer storage, and reheated prior to storage. This method is
often used at my rotation site and makes preparing for meals much
easier as you already have meat or poultry set-aside and ready to be
reconstituted for service.
31. Which is an example of line authority?
a. An administrative Dietitian in a 600 bed hospital
b. Reasoning: Page 297 in the textbook distinguishes the difference
between a line position and line authority. A line position is a position
in the direct chain of command that is responsible for the
achievement of an organizations goals. However, line authority
refers to as formal authority created by the organizational hierarchy.
This information leads me to believe that an administrative Dietitian
would be the most authoritative option opposed to a part-time
consultant, or counseling Dietitians.
32. Work simplification studies:
a. Decrease costs and increases productivity
b. Reasoning: According to Family Resource Management, [work
simplification] techniques and studies anyone who is trying to lower
time and energy expenditures soon learns the value of improving
methods of work, because the time and energy required to do any task
depend largely on the hand and body motions used. With that said, I
believe the best response to this question is that work simplification
studies aim to decrease costs in conjunction with increasing
productivity.
c. Citation: Borkar, S. (2013). Work Simplification. Retrieved October
26, 2017, from
http://www.familyresourcemanagement.org/services/work-
simplification/
33. Policies are:
a. Predetermined goals of management
b. Reasoning: The definition of policy on page 281 is, a general guide to
organizational behavior developed by top-level management. This
definition led me to believe that the correct response should include
the role of management and their views for the company or facility.
34. The organizational chart:
a. Organizes departmental activities
b. Reasoning: By definition on page 284 in the textbook, organizing is
the process of grouping activities, providing for coordination of
relationships, and facilitating decision making. From this definition it
is made clear that an organizational chart is responsible for
organizing departmental activities.
35. What is not shown on an organizational chart?
a. The degree of authority and informal relationships
b. Reasoning: From section The Traditional Organization on page 288
in the text, organization chart and job descriptions or position guides
[are a] pattern of formal relationships and duties. This information
led me to believe that an organizational chart would not include the
degree of authority and informal relationships. However, the other
answer choices: relationships of positions to one another, advisory
responsibilities and lines of communication would all be shown on an
organizational chart.
36. A job description:
a. Can be used for employee appraisal
b. Reasoning: Page 386 in the textbook acknowledges performance
appraisals as the assessment of an employees performance during a
specialized period of time, take place in every organization although
they are not always formal. Gathering information is the first step in
the process. The information about specific employees must be
evaluated based on whether the employees are meeting
organizational needs, and the information must be communicated to
employees in hope that it will result in their reaching high levels of
performance. In order to properly assess an employees
performance and understand their daily responsibilities, reviewing
their job description can be a helpful tool.
37. A job breakdown:
a. Lists what steps to do and how to do them
b. Reasoning: According to Business Dictionary, a job breakdown is a
reduction of a complex job into its individual tasks, accompanied by
step by step procedures for accomplishing each task. With this
definition in mind, it is clear that the other responses: can be used for
employee appraisal, studies and analyzes all aspects of the job and
lists time limits on all aspects of the job, are not the best response.
c. Citation: WebFinance Inc. (2017). Job Breakdown. Retrieved October
26, 2017, from http://www.businessdictionary.com/definition/job-
breakdown.html
38. A scale drawing of an area showing the path of a worker during a process is:
a. Flow diagram
b. Reasoning: Page 34 in the textbook provides the following definition
of a flowchart as, a graphical representation of the steps in a process.
A flowchart details all of the elements in a process and the sequence
in which these elements occur. Unlike a process chart, operation
chart or a cross chart, the flow diagram actually documents the
progress of a worker which is why that is the correct response.
39. The best use of performance appraisals is:
a. To improve performance
b. Reasoning: Page 386 in the textbook states that, performance is
measured in terms of results. With that in mind, I believe the best use
of performance appraisals is to improve an individuals performance,
as improvement is a form of results. The other responses: motivating
the employee, to weed out the employees who perform poorly or to
reward those who do well do not lead to results which is why I believe
that improvement of performance is the correct answer.
40. OSHAs responsibilities do not include:
a. Developing a better safety program for a facility
b. Reasoning: The Occupational Safety and Health Act (OSHA) aims to
assure so far as possible, every working man and woman in the Nation
safe and healthful working conditions, and to preserve our human
resources. Page 225 in the text lists some specific conditions where it
is the responsibility of the OSHA to take action and none of the
following include developing a better safety program for a facility.
The OSHA aims to ensure safe working conditions, not changing them
or implementing them to a facility, as they should already be in place.
Responsibilities do include establishing minimum safety standards,
inspecting facilities or examining records of occupational injuries
however; the OSHA is not responsible for developing a better safety
program for a facility.
41. How many quarts of batter are needed to make 144 muffins using a #12
scoop?
a. 12 quarts of batter
b. Reasoning: According to the cost guard, a number 12 scoop is
equivalent to 1/3 cup or 2 - 3 ounces. 1 quart contains 4 cups, and
when using a #12 scoop that is only 1/3 cup, 4 quarts x 3= 12 quarts
needed to make 144 muffins.
c. Citation: Scoop Sizes and their Weight/Measure Equivalences. (n.d.).
Retrieved October 25, 2017, from
https://www.costguard.com/Tutorial/about_files/Scoop_Sizes_and_t
heir_Weight_Measure_Equivalences.htm
42. A written record of items ordered, with quantities and specifications is a
(an):
a. Purchase requisition
b. Reasoning: By definition in the textbook on page 122, a purchase
order is, the document, based on the information in the requisition,
completed by the buyer, who gives it to the supplier. It states in
specific terms the purchase and sales agreement between the buyer
and the supplierthe purchase order represents an offer to do
business under certain terms and, once accepted by a supplier,
becomes a legal contract. With that said, the definition of a purchase
order fits the description of the question exactly which is why the
correct answer is purchase requisition.
43. If a female is hired and does not receive the same pay as a male in the same
position, she can seek help from:
a. The Equal Pay Act
b. Reasoning: As mentioned on page 370 of the textbook, Many laws
have been passed that address issues of equal employment
opportunities (non-discrimination) for all individualsnumerous
laws have been passed making it illegal to discriminate in hiring based
on a persons race, color, sex, religion, national origin, age, disability,
or pregnancy. Furthermore, table 12-3 Major Federal Laws Affecting
Human Resource Management on page 369 lists laws that affect
human resources in any work environment. The Equal Pay Act,
established in 1963, requires equal pay for equal work regardless of
gender. With that said, it would be most appropriate for a woman to
seek help from this act if she was hired and did not receive the same
salary as a male in the same role.
44. When goods are received, the delivery slip included is:
a. Invoice
b. Reasoning: By definition on page 120-121 in the textbook, an invoice
is a document prepared by the supplier that includes product name,
quantity and price. Also, an invoice should be checked against the
purchase order for quality, quantity, and price. Delivery and
condition of materials should be in agreement with the purchase
order and the invoice. With that said, the invoice is the delivery slip
included when goods are received.

ND 566 Final

Uploaded by

Copyright:

Available Formats

ND 566 Final

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

ND 566 Final

Uploaded by

Copyright:

Available Formats

ND

566 Food Systems Management Course Final

You might also like