NUTR 504 Exam 4

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mmb65
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NUTR 504 Exam 4
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2011-04-17 14:04:47
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Important stuff for exam 4
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  1. what is a Standardized recipe
    is one in which the amounts and proportions of ingredients as well as the method of combining them have been developed and tested to insure a high quality product
  2. what does a standardized recipe do?
    simplifies food purchasing and insure customer satisfaction
  3. Elements of a standardiezed recipe (5)
    • 1. quantity of ingredients - in weight and volume
    • 2. form of ingredients
    • 3. order of ingredients - which they are combined
    • 4. procedures - simple steps
    • 5. follows a specific recipe format
  4. Parts of a standardized recipe format (10)
    • 1. recipe name
    • 2. # of servings
    • 3. ingredients in order used
    • 4. directions
    • 5. serving size
    • 6. total yield
    • 7. serving utensil
    • 8. what is it meeting for nutr. needs
    • 9. sering suggestion
    • 10. how to keep it hot

    * 9 & 10 aren't needed
  5. Recipe evaluation (10)
    • 1. portions obtained
    • 2. aroma
    • 3. color
    • 4. texture
    • 5. appearance
    • 6. taste
    • 7. temp
    • 8. mouthfeel
    • 9. garnish
    • 10. acceptibility
  6. Daily meal allowance
    Average cost of menu items served to patients, guests and employees

    Portion control and standardization of recipes insure this
  7. Employee meals
    -Price of employee and guest meals depends on hospital policies and

    - procedures and whether meals are subsidized by the facility as a benefit

    - If meals are free for employees then this is considered a fringe benefit and comes out of labor costs.
  8. Food specifications: well written specifications contribute to:
    • - lower bid prices
    • - obtaining the exact level of quality
  9. Forecasting is used to determine: (3)
    • 1. Amounts to purchase
    • 2. Amounts to requisition from storage
    • 3. Amounts to prepare
  10. To determine how much to purchase
    E P quantity/% Yield = AP Quantity
  11. Prime cost
    Prime Cost = Food Cost + Direct labor cost etc
  12. Food cost %
    - Ratio of your Monthly Food Purchases to your Monthly Food Sales
  13. Monthly Food Costs
    Monthly Food Sales
  14. menu price=
    Menu Price = Raw food cost / Food Cost %
  15. Food recieving
    • 1. Errors in delivery can be costly
    • 2. Receiving clerks should be well trained
    • 3. Do not allow any other individuals to accept deliveries
    • 4. Maintain a perpetual inventory
  16. Food storage
    • 1. Spoiled or deteriorated food can waste money
    • 2. Store foods at correct temps
    • 3. Use in a timely manner
    • 4. Date all perishables
    • 5. Follow FIFO rule
    • 6. Prevent infiltration from insects and vermin
  17. Preparation of food (4)
    • 1. Use well tested standardized recipes and follow them
    • 2. Provide proper utensils/equipment
    • 3. Cook properly to minimize losses
    • 4. Maintain high quality
  18. Service of food (3)
    • 1. Portion control essential
    • 2. Again provide proper utensils
    • 3. Oversee the preparation of trays
  19. Labor cost and control (3)
    • 1. Directly related to number of FTE
    • 2. Consists of wages and benefits
    • 3. Most costly part of the entire operation
  20. Who should be on a food service facility palnning team? (5)
    • 1. food service director
    • 2. somer one from materials managment
    • 3. someone from the sanitation and safety committee
    • 4. someone from financial management unless a very small project
    • 5. a food facilities design consultant
  21. What does the food service director do as part of the planing team? (4)
    • - To identify the target market
    • - To determine the volume of service
    • - To identify the standards of quality
    • - To evaluate the layout of work areas
  22. What does a food facilities design consultant do? (7)
    A. Expert in construction and food service equipment selection

    B. Develops work –flow designs

    C. Prepares layouts of equipment

    D. Writes specifications for equipment

    E. Assures that all the items on the PUNCH list are resolved

    F. Reviews competitive bids and awards the bids

    G. Is knowledgeable of all laws and codes for renovation/building
  23. What is a specification?
    A precise statement of a set of requirements, to be satisfied by a material, product, system or service
  24. What data need to be collected before starting?(6)
    • 1. Number of beds
    • 2. Customer expectations
    • 3. Budget
    • 4. Extent of services
    • 5. Number of employees
    • 6. Menu
  25. Storage area should be adjacent to and
    storage area should be adjacent to recieving area and food production area.
  26. Floors should be: (5)
    • - Durable
    • - Easy to clean
    • - Non slippery
    • - Non absorbent
    • - Resilient
  27. Floors must be coved meaning
    the edge is curved and sealed
  28. The food code prohibits carpeting in: (5)
    • 1. Food preparation areas
    • 2. Walk in refrigeration
    • 3. Ware washing areas
    • 4. Toilet areas
    • 5. Refuse storing rooms
    • *In food production and ware washing areas also avoid the use of wood and vinyl as they are hard to clean
  29. Walls need to be: (5)
    • 1. Hard and smooth
    • 2. Washable
    • 3. Impervious to moisture
    • 4. Glazed tile up to 5 feet at least
    • 5. Pipes, radiators and wiring should be inside walls
  30. Ceiling should be (5):
    • 1. Acoustically treated
    • 2. Lighter in color than the walls
    • 3. Resist deterioration from humidity
    • 4. Must be fire retardant
    • 5. Easily removed and washable
  31. Dishroom shape
    L, oal, square, rectangle, or even triangular
  32. Dishroom should have
    • - Must be separate clean from dirty areas with a wall of some sort
    • - Must be adequate space for scraping dishes, sorting and racking soiled dishes
    • - Should have a pre-wash and disposal unit
  33. Types of dishwashers (5)
    • 1. Immersion dishwashers
    • 2. Single tank stationary--- 1 rack
    • 3. Conveyor rack--- multiple tanks
    • 4. Flight type--continuous rack with pegs
    • 5. Carousel type--- closed circuit
  34. Quality Assurance (QA)
    Adhering to a predetermined standard that needs to be adhered to with zero defect.
  35. Total quality management (TQM)
    Procedure in which everyone strives to continuously improve the path leading to success. Does not have a rigid set of rules but relies on processes and procedures.
  36. TQM uses the PDCA cycle
    • P= plan what is to be done
    • D= do it
    • C= check the results
    • A= act on the + or – results and return to P to develop an improved plan
  37. Major US contributors to TQM:
    • - Shewart
    • - Juran
    • - Deming
    • - Crosby
    • - Feigenbaum
  38. Juran
    • - Designed a measure of quality which strives for near perfection.
    • - Focused on improvement and incorporated a customer focus – Is data driven – Is supported by robust methodology

    - His method is called Six Sigma.
  39. Six sigma method
    - it allows no more than 6 standard deiations from the mean

    - Translation: no more than 3.4 errors/million "whatevers"
  40. Deming
    • the father of TQM
    • outlined 14 points for managing quality
  41. Some of demming's points (4)
    • 1. On the job training
    • 2. Breaking down barriers between departments
    • 3. Adopting and instituting leadership
    • 4. Instituting programs for self-improvement
  42. Crosby
    enforced the belief that quality is a universal goal and one never comprimises quality
  43. some of Crosby's steps (4)
    • 1. Commitment from management
    • 2. Putting together quality improvement teams
    • 3. Goal setting
    • 4. Error-cause removal
  44. Continuous quality improemnt (CQI)
    - Implies a continuously evolving standard in which the service keeps getting better and better.

    • - An integral part of TQM
    • Uses outcome assessment

    - Solution to a problem is to improve what is undesirable to a level that is acceptable.
  45. 7 steps for CQI
    • 1. problem definition
    • 2. analysis
    • 3. observation
    • 4. adoption
    • 5. action
    • 6. check
    • 7. conclusion
  46. Essential components of CQI are: (7)
    • 1. Knowledge and understanding
    • 2. Commitment
    • 3. Planning
    • 4. Teamwork
    • 5. Communication
    • 6. Education
    • 7. Patience
  47. Process
    • professionally developed statements that describe the desirable outcome
    • or
    • Procdures used
  48. outcome
    end result (success or failure)
  49. Indicatores
    measurement standard for monitoring and evaluation
  50. thresholds for evaluation
    level at which a situation is serious enough to see what is going on
  51. sentinel event
    An event that triggers immediate investigation into the problem and a quality improvement program to be enacted immediately
  52. Benchmarking
    Defines the best systems, processes procedures and practices to understand what level of performance is really possible

    Analogous to a standard
  53. 3 types of benchmarking
    • 1. internal
    • 2. external
    • 3. functional
  54. 3 types of benchmarking: internal
    comparing internal customer satisfaction against preious evaluations
  55. 3 types of benchmarking: external
    comparing you program against a competitors
  56. 3 types of benchmarking: functional
    comparing functions between services


    • * Labor
    • * Food costs
    • * Cost per meal
    • * Cost per patient per day
  57. How to conduct a quality assurance audit?
    • - determine the problem to be investigated
    • - select who is included in the study
    • - determine who isn't included in the study
    • - form a process
    • -determine possible outcomes
    • - analyze data
    • - conclustion
    • - solution
  58. what to do after a quality assurance?
    • - implement all improvements
    • - Reaudit in a specified amount of time assuring the adequate time is given for implementation (for example 2 months)

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