Food Service Systems & Management Outline
Calculations: Know how to use the following formulas:
Popularity Index (%) = number of servings of an item
Total number of servings of all items in that category that day
Average check (sales analysis ratio) = sales / number of customers
Amount to purchase = Edible portion (EP)
% yield
EP = Portion size X number of servings
Number of servings:
(% shrinkage)(AP weight) = pounds lost in cooking
AP weight – pounds lost in cooking = pounds remaining
Convert pounds to ounces (16 ounces = 1 pound)
Ounces/ servings size = number of servings
EP cost/lb = AP cost
Edible weight
Forecasting – to forecast food purchasing for a future month take the average of the particular food used in the past months
Reorder time = (average daily use) (lead time) + safety stock
Lead time is the number of days from placing order to delivery
Number of ounces in a scoop = 32 / scoop size
FTE/day = labor hours worked/day
8 hour normal work load
FTE/week = labor hours worked/day
40 hour normal work load
Labor turnover rate = number of employees terminated and replaced
Total positions in department
Food cost percentage = daily food cost
Daily income
Food cost per meal = Food cost per month
Number of meals per month
Meals per labor hour = number of meals produced
number of hours worked
Profit margin = net profit
Sales dollars
Net profit = profit shown after all expenses have been deducted
Cost of sales = cost of raw food and beverages sold
Gross profit – profit shown after deducting cost of sales
Breakeven point in number of units sold = Fixed cost (FC)
Selling price – Variable cost (VC)
Breakeven point in sales volume = FC
1 – (VC/sales)
Outline of Food service topics to know:
Menu Planning
- Types of menus
- Factors affecting menu planning
- Client acceptance
- Popularity index
- Average check
- Marketing the menu
Purchasing
- Federal regulatory bodies – USDA, Department of commerce, HHS, FDA, Delaney Clause, additives, Fair Packaging and Labeling Act, PHS
- State and local protection
- Policies and procedures
o Methods – informal market, formal market, future contracts, centralized purchasing, group purchasing
o Procedures – purchase order, written specifications, determining needs, economic order quantity
Production
- Receiving procedures
o Invoice
o Straight invoice method
o Blind check receiving method
o Partial blind receiving method
o Documentation and records
- Storage
o Dry storage
o Refrigerated storage
o Inventory management – types (perpetual, physical, fixed order quantity), FIFO, min-max stock, ABC inventory classification system
o Inventory valuation methods
o Issuing procedures
Food production principles:
- Dispersion systems
- Function of acid – in vegetables, angel food cake
- Function of enzymes
- Browning reactions
- Heat transfer – conduction, convection, radiation
- Engineered foods – meat analogs, seafood analogs, vegetable blends
- Preservation and packaging methods
o Food spoilage – molds, yeasts, bacteria, enzymes
- Method of food preservation
o Chilling
o Freezing
o Drying
o Canning
o Irradiation
o Chemical preservation
o Acids
o Sugar, salt
Production control
- Scheduling
- Standardized recipes
- Quality control
- Quantity control – scoop sizes, control portion sizes, forecasting
- Tools of production control
o Gantt progress chart
o Program Evaluation and Review Technique (PERT), Critical Path Method (CPM)
- Food quality control
o Qualitative
o Objective
Production and Distribution system
- Conventional
- Commissary
- Ready-prepared (cook-chill, cook-freeze)
- Assembly-serve (total convenience)
- Service systems:
o Waiter service
o Self service
o Portable meals
Safety and sanitation
- Kitchen policies
- Government standards
- Fires
o Class A, B, C
o Extinguishers
- Preventive maintenance
- Chemical and cleaning supplies
Facility layout and management
- Planning considerations
- Planning procedure
- Layout and design
o Equipment
o Walls
o Ceilings
o Floors – materials for various rooms
o Ventilation
o Lighting
o Insulation
o Design
o Appropriate kitchen dimensions – aisle space, floor area, counter height etc
o Most common shapes for work area layout – L-shape, U-shape, parallel and back-to-back parallel
o Interpreting blue prints
o Work simplification procedures – features, examples
Equipment selection
- Specifications
o Electric
o Gas
o Steam
- Standards – NSF, UL
- Materials
o Stainless steel
o Finish of metsls
o Aluminum
- Arrangement and ease of cleaning
- Modular
- Dishwashing
o 3 compartment sink
o Mechanical – stages, types, styles
o Steps in washing process
- Ovens
- Steam cooking
- Depreciation = value of equipment – salvage value
Number of years of useful life
Outline of Management topics to know:
Human Resources
- Employment process
o Unemployment compensation
o Workman’s compensation
o National Labor Relations Act
o Taft Hartley Labor Act
o Labor Management Reporting and Disclosure Act
o Civil Rights Act
o Equal Employment Opportunity Act
o Fair Labor Standards Act
o Age Discrimination Act
o Manpower Development and Training Act
o Family and Medical Leave Act
o Americans with Disabilities Act
- Design of jobs
o Job description
o Job analysis
o Job specification
o Work schedule
o Job breakdown
- Employee interviews, selection
o Recruiting
o Types of interviews
o Guidelines for interviews
- Personnel actions
o Promotion
o Transfer
o Separation
o Compensation
o Benefits
- Unionization
o Union secretary
o Rights and regulations provided by law
o Protection against unfair employer practices
o Employee rights
o Union steward
o Collective bargaining
- Disciplinary action
o Grievances
o Warnings
o Suspension
o Dismissal
o Positive discipline practices
- Leadership approach
o Maslow’s hierarchy of needs
o Herzberg’s theory
o MacGregor
o Hawthorne studies
o Expectancy theory
- Leadership styles and techniques
o Autocratic
o Bureaucratic
o Diplomatic
o Participative
o Managerial grid
o Likert – management of conflict
o Johari’s window
o Peter principle
- Human resource utilization
o Staffing, scheduling
o FTE
o Work schedules
- Performance standards evaluation – criteria, procedures
- Performance appraisal process
o Obstacles to effective appraisals
o Labor turnover rate
Finance and materials
- Budget development
o Purpose
o Types
o Components
- Resource allocation
o Food costs
o Labor costs
o Operating costs
- Financial monitoring and evaluation
o Monitoring – ledger, income statement, balance sheet, financial ratios, profit
o Cost benefit studies – Cost/benefit analysis, Cost/ effectiveness analysis
o Outcomes research
- Productivity management
Marketing products and services
- Marketing plan
- Strategic marketing
- Marketing steps or process
- Promotional tools
- Social vs. business marketing
- Business plan – how to prepare, components
- Pricing strategies
o Breakeven point in number of units sold
o Breakeven point in sales volume
o Selling price – factor method, prime cost method
Management functions and characteristics
- Management functions
o Planning
o Organizing
o Directing and coordinating
o Controlling
- Management skills – technical, human, conceptual
- Management theories
o Traditional or classical
o Human relations theory – Theory Z
o Integrated
o Scientific management – Taylor
o Management by objectives – Drucker
o Organizational change theory
o Transactional vs. transformational leadership
- Roles and styles in decision making
o Nominal group technique – Delbecq
o Delphi technique
o Cause and effect diagram
o Queuing theory
- Roles and styles in conflict resolution
o Dominance and suppression
o Compromise
o Integrative problem solving
Quality Improvement
- Types of quality evaluation – outcome oriented, process oriented
- Documentation
- Measurement types
- Methodology
- Quality improvement programs
- Audit
- Total quality management – PDCA cycle, elements
- Continuous quality improvement
- Language of quality care
o Criteria
o RUMBA
o Indicators
o Threshold for evaluation
o Standards of practice
o Practice guidelines
- HACCP
Nutrition services in managed care
- PPO
- HMO
- POS
- EPO
- Capitation
- Gatekeeper
- Reimbursement issues