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business
food service management
Questions and Answers of
Food service management
Diagram the campus food service using the systems model
Identify and describe four types of table service and at least two other food service categories, as well as the ingredients of an enjoyable dining experience for guests. (pp. 239-246)
Summarize preopening concerns and activities. (pp. 246-249)
Describe what goes into providing good service to guests, and describe a sample service sequence, including procedures for serving alcoholic beverages with care. (pp. 249-257)
Identify computer hardware and software used in the service process, describe proper usage procedures, explain how technology is changing the way guests place orders, and discuss how technology has
Explain revenue control procedures for food servers and beverage personnel. (pp. 267-270)
Explain the use of suggestive selling and beverage selling techniques.(pp. 270-271)
For details about banquet service, see Ronald F. Cichy and Philip ]. Hickey, Jr, Managing Service in Food and Beverage Operations, 4th ed. (Lansing, Mich.: American Hotel &Lodging Educational
For details about dining room service, see Cichy and Hickey.
Ronald F. Cichy and Lendal H. Kotschevar, Managing Beverage Operations, 2nd ed.(Lansing, Mich.: American Hotel & Lodging Educational Institute, 2010).
This discussion is adapted from Controlling Alcohol Risks Effectively, an industry-taught seminar offered through the American Hotel & Lodging Educational Institute.
For more information about technology applications for food and beverage service, see Michael L. Kasavana, Managing Technology in the Hospitality Industry, 6th ed. (Lansing, Mich.: American Hotel &
Michael L. Kasavana, Managing Technology in the Hospitality Industry, 6th ed. (Lansing, Mich.: American Hotel & Lodging Educational Institute, 2011), Chapter 6.
For more information, see Ninemeier (endnote 5).
Explain and identify the causes of unsafe food, and list the basic types of foodborne illnesses. (pp. 279-284)
Discuss the effects that personal cleanliness can have on food quality and service. (pp. 284-286)
Outline proper food handling and cleaning procedures. (pp. 286-303)
Describe the role OSHA plays in keeping the workplace safe.(pp. 303-304)
Identify common food service accidents and some important ways to prevent them. (pp. 304-310)
Outline management's role in sanitation and safety programs, including first aid requirements.(pp. 310-312)
What basic precautions can prevent the chemical poisoning of food?
What conditions must be present for germs to multiply?
How is food poisoning different from food infection?4 How can food service managers help ensure that incoming products are wholesome?What are some guidelines for preparing food ina sanitary way? a
What procedures can service personnel follow to help ensure that guests are served wholesome food?
What major components of OSHA laws affect food service operations?What common types of accidents occur in food service operations? How can each be prevented?
What is the purpose of accident investigations? How should they be conducted?
What is management's role in sanitation and safety programs?
How can safety checklists be used to better ensure safe operations and work areas?
Outline and describe the layout and design planning process. (pp. 323-325)
List and briefly discuss kitchen design factors, explaining how different kitchen layouts affect work flow.(pp. 325-330)
Summarize considerations that are important in redesigning receiving and storage areas, dining areas, and lounge areas. (pp. 330-334)
Identify environmental or “green”construction strategies that will help restaurants address sustainability concerns. (pp. 334-335)
Identify factors in food and beverage equipment selection, and describe different types of equipment necessary for cooking food and serving beverages. (pp. 335-353)
What concerns should managers and owners address when redesigning a kitchen?
What are four types of work-area layouts?
What are some things a food service manager should keep in mind when redesigning receiving and storage areas?
What are some factors that contribute to a dining room’s atmosphere?
What items are typically found at a cashier work station?
What are three basic types of bars?
What are some bar layout guidelines?
What are some factors managers must consider when selecting food service equipment?
What are some common types of food service equipment? beverage service equipment?
What are some common types of ovens?
How has an emphasis on green kitchen and restaurant design changed traditional equipment and layout decisions?
Describe the origins and the advantages of uniform systems of accounts.(pp. 359-360)
Explain how an operations budget is used as a standard. (pp. 360-364)
Identify the components and uses of income statements and balance sheets.(pp. 364-373)
Describe and calculate liquidity, solvency, activity, profitability, and operating ratios. (pp. 373-379)
List and briefly discuss fundamental accounting tasks typically performed by software programs. (pp. 379-380)
How do food service managers benefit from using the uniform system of accounts appropriate for their operation?
How is the operations budget used as a control tool?
Why is the income statement a measure of the effectiveness of food service managers?
How are food costs calculated?
What is the purpose of a balance sheet? What do the assets, liabilities, and equity sections of a balance sheet represent?
What standards can be used to evaluate the ratios computed for a food service operation?
Why would creditors of a food service operation prefer that the operation’s balance sheet indicate relatively high current and solvency ratios?
How do food service managers determine whether food and beverage costs are reasonable?
What are some factors that could contribute to a high food cost percentage? A high beverage cost percentage?
What five common operating ratios are of interest to food and beverage managers? How are they calculated? How do the managers use them?
What types of software are available to help with accounting tasks?
Define management and list the steps in the management process. (p. 47)
Describe the management tasks involved in planning, organizing, coordinating, staffing, directing, controlling, and evaluating.(pp. 47-57)
Contrast primary and secondary groups, and describe management's role in providing hospitality to all guest groups. (pp. 57-60)
What resources does a food service manager have available to meet the organization’s goals?
Why is it important to set aside time for planning?
Recruiting and hiring are part of which management activity or task?
Should a large number of people be encouraged to apply for a job opening?Why or why not?
Where does the process of controlling begin?
Managers’ responsibilities extend to which primary groups?
How can a restaurant positively affect a community? How can it negatively affect a community?
What are examples of aspects of food service operations that are regulated by government agencies?
Why is the principle of hospitality important to every food and beverage operation?
Explain how production planning can help food service operations to meet and exceed guest expectations.(pp. 211-214)
Identify the major functions and basic principles of food production.(pp. 215-217)
Describe proper preparation and cooking methods for fruits and vegetables. (pp. 217-222)
Identify and describe the four common characteristics of meat and poultry, and summarize their cooking considerations and methods.(pp. 222-225)
Describe cooking considerations when preparing fish, eggs, and dairy products. (pp. 225-228)
List common ingredients used when preparing baked products, and explain the effects each has on the finished product. (pp. 229-230)
Describe how to meet or exceed guest expectations when making and serving coffee and tea. (pp. 230-231)
Describe what food operations can do to help protect the environment, and outline managers’ primary concerns during food and beverage production, including various control activities used to
What is the main purpose of production planning?
How can technology help food service managers and/or chefs with production planning activities?
What are the two basic classifications of cooking methods?
Why should fruits and vegetables be pared as thinly as possible?
What guidelines should be followed in making salads?
What are the effects of overcooking?
What factors influence the tenderness of meats and poultry?
Why does fish generally require shorter cooking times than meat and poultry?
What causes eggs to become rubbery?
When cooking with milk, what precautions should be taken?
What steps can be taken to control foods and beverages products during production?
Explain the importance of good nutrition, and list and define the six basic nutrients. (pp. 93-100)
Describe the value of recommended dietary allowances, the MyPlate program, and nutrition labeling.(pp. 100-102)
Describe nutrition concerns as they relate to food service functions, including menu planning, purchasing, storing, preparation, recipe development, and serving food to guests. (pp. 102-110)
Discuss menu-labeling laws. (p. 111)
Identify dietary concerns related to calories, fats and cholesterol, sodium, food allergies, vegetarian meals, and organic foods. (pp. 111-116)
Why should commercial food service operators be concerned about providing nutritious food for guests?
What are some important points that commercial food service managers should consider when assessing the nutritional content of food served in their operations?
How does each of the six basic nutrients contribute to a person’s health and well-being?
What are some food sources of proteins? of carbohydrates? of fats?
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