USU FSSM POST-SERVING ANALYSIS WORKSHEET

FSSM POST-SERVING ANALYSIS WORKSHEET

Instructions:

  1. Talk with your preceptor and/or one of the school managers and complete the questions below.
  2. Develop a tracking or tally sheet and use it to keep track of the following information for at least one week. You can also view an example of a tracking sheet on Canvas:
  3. The servings of each menu item received and/or produced
  4. The number of each menu item served
  5. The number of portions of each item left over
  6. Calculate the popularity index also known as the acceptability factor or percent served (# portions served ÷ total # customers = popularity index) for all menu items.
  7. Provide your preceptor with a copy of your data. Although they do not need to evaluate or grade it, they may want to know what you found out that may be useful to their program.
  8. Submit the following as PDF files via Canvas:
  9. This worksheet
  10. A copy of your tracking/tally sheet

Post-Serving AnalysisQuestions

  1. Who is in charge of forecasting the number of portions to prepare and serve?
  1. What calculations are used to forecast the number of portions to be prepared and served?
  1. What tools are used in the forecasting process (i.e. production records, service records, etc.)?
  1. Compare your facility’s forecasting process to the theoretical forecasting process learned in your undergraduate courses.
  1. From your own post-serving analysis, rank the 3most popular entrée and side items, and the 3least popular entrée and side items, based on the popularity index:

Example: Macaroni & Cheese- 93%

Three Most Popular Entrée Items
1.
2.
3. / Three Least Popular Entrée Items
1.
2.
3.
Three Most Popular Side Items
1.
2.
3. / Three Least Popular Side Items
1.
2.
3.

CRDN 1.6, 3.9, 3.10

USU FSSM POST-SERVING ANALYSIS WORKSHEET

CRDN 1.6, 3.9, 3.10

USU FSSM POST-SERVING ANALYSIS WORKSHEET
  1. What does this information tell you about the menu and some of the items being served? Would you suggest making any menu changes based on this information?
  1. What is one important skill you have learned from this assignment that you might use as a dietitian in a food service manager position?

CRDN 1.6, 3.9, 3.10