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production and operations management
Foodservice Operations And Management Concepts And Applications 1st Edition Karen Eich Drummond ,Mary Cooley ,Thomas J. Cooley - Solutions
How does it do it? That is, what particular characteristics of the technology are used to perform its function? LOP98
What benefits does using the technology give to the operation? LOP98
What constraints or risks does using the technology place on the operation? LOP98
Does the technology fit the volume–variety characteristics of the task for which it is intended? LOP98
What aspects of the operation’s performance does the technology improve? LOP98
Does the technology give an acceptable financial return? LOP98
What can the technology do? – Is it capable of doing something (or some things) that the previous technology could not do? LOP98
How well can the technology do things? – Is it capable of doing things in an error-free manner? LOP98
How fast can the technology do things? – Is it capable of doing things more rapidly? LOP98
How reliably can the technology do things? – Is it capable of doing things with greater dependability? LOP98
How flexibly (response) can the technology do things? – Is it capable of switching easily between tasks? LOP98
What range of things can the technology do? – How many different tasks can it perform? LOP98
How sustainable is the technology? – Does it have a positive environmental impact? (for example, see the ‘Operations in practice’ example on Marmite’s energy recycling technology) LOP98
Where can the technology do it? – Can it perform its tasks in alternative locations (for example, is it portable)? LOP98
How safely can the technology do it? – Can it perform its tasks without harming people? LOP98
How connectedly can the technology do it? – Can it communicate or connect with other technologies? LOP98
How securely can the technology do it? – Is it vulnerable to interference or hacking? LOP98
How do the two alternative process technologies(Chemling and AFU) differ in terms of their scale and automation? What are the implications of this for Rochem? LOP98
Remind yourself of the distinction between feasibility, acceptability and vulnerability discussed in Chapter 4.Evaluate both technologies using these criteria. LOP98
What would you recommend the company should do? LOP98
1. Compare and contrast a static, cycle, and single-use menu.
2. What does à la carte mean?
3. Which type of foodservice is more likely to have a nonselective menu?
4. What do managers want in their menu? What do customers want in a menu? Can the needs of both managers and customers be met?
5. List the steps in planning a menu and why it makes sense to use that order.
6. Describe two menu design tips using the psychology of menu design.
7. Write a menu description for a tuna fish sandwich that makes an ordinary sandwich sound delicious.
8. Make a copy of a restaurant menu from a website, bring to class, and critique its design.
9. What is markup and how are markup factors used to price menus?
10. If a dessert costs $0.90, what would you charge to achieve a 45%food cost percentage?
11. Describe three guidelines when setting menu prices.
12. Why does the menu have such a huge effect on the inputs, operations, and outputs of a foodservice?
13. Why and how does a menu with many menu items present more of a challenge for employees and managers than a smaller menu?
4.1 Explain how to select foodservice equipment.
4.2 Choose an appropriate power source.
4.3 Describe features of common kitchen equipment.
4.4 Describe considerations to select dinnerware, beverageware, and flatware.
4.5 Write equipment specifications.
4.6 Develop an equipment maintenance program.
1. Why is stainless steel used for most large foodservice equipment such as ovens?
2. List six considerations when buying equipment.
3. What factors influence whether you buy equipment that uses electricity, gas, or steam?
4. When would you decide to buy a deck oven rather than a convection oven? A combi-oven rather than a rapid cook oven?
5. How do steam kettles maintain heat?
6. List five ways you can cook in a tilt skillet.
7. What is the different between a charbroiler and a broiler? A broiler and a salamander?
8. When would you use a buffalo chopper as opposed to a food processor?
9. Compare a commercial blender with an immersion blender.
10. Compare the materials used to make most commercial pots and pans and the materials used in knives.
11. Which type of pan is used to brown meats and make stews?Which type of pan is used in the bakery? Which type of pan is used in the steam table?
12. Which type of knife is used for heavy-duty cutting, chopping, and other jobs? What tool is used to true knife blades?
13. What is used to beat, whip, and blend liquid ingredients?
14. When might infrared radiation be used in a kitchen?
15. Which type of dishwasher would you find in a large hospital foodservice? What type of dinnerware might be used? Justify your answer.
16. What is an equipment specification and what is included in it?
17. Why is it important for a manager to set up an equipment maintenance program and how would he or she do that?
5.1 Develop a business plan and organize the planning team.
5.5 Explain the process from blueprints to inspection.
1. Compare and contrast design and layout.
2. Describe what each member of the planning team is responsible for.
3. Name three sets of regulations that influence building construction and renovations and explain the overall purpose of each one.
4. What is NAFEM and why is it important?
5. Where are exhaust hoods placed and what do they do? Why are exhaust hoods a potential fire hazard?
6. Explain how air should flow between the kitchen and dining area.What is make-up air?
7. Explain when each of the following is used: direct lighting, indirect lighting, and accent lighting.
8. Explain how foot candles are used in choosing lighting.
9. Where is there a lot of humidity in a foodservice and how does it affect your choice of lighting?
10. Name five considerations when choosing flooring. Why is quarry tile a good choice anywhere in a kitchen?
11. What is an air gap?
12. Explain LEED certification.
13. Describe different ways that sanitation, safety, noise control, and sustainability can be built into a new or renovated space.
14. Name four considerations to ensure smooth product flow and work flow.
15. How does a layout for cold food preparation differ from one for hot food production?
16. What is an RFP and a punch list?
17. How does a foodservice manager keep up with new developments in design and layout?
6.4 Develop a standardized recipe and adjust recipe yield.
6.5 Calculate cost of a recipe and portion.
6.6 Calculate food cost percentage.
1. List the ways ingredients may be measured.
2. List the equivalents of: 1 gallon, 1 quart, 1 cup, and 1 tablespoon.
3. Explain how you would convert 15 cups of seedless grapes into pounds using the bridge method.
4. Explain what AP and EP are.
5. Carrots have an 82% yield. What does that mean? If you have 5 pounds of carrots (without tops), what will they yield? If you need 5 pounds of sliced carrots for a recipe, how many pounds do you need to purchase?
6. What are the advantages of having cooks use standardized recipes?
7. Describe the process to standardize a recipe.
8. To change the yield of a recipe, how do you get a multiplier?
9. Use the AP cost/unit formula to calculate the cost of one apple when a case of apples (80/case) costs $26.00.
10. Use the Ingredient Cost formula to calculate the cost of 3 cups of vegetable when the cost per quart is $5.50.
11. How do you calculate food cost percentage and why is it important?
7.1 Outline the distribution system for food and supplies.
7.2 Describe the organization and objectives of a purchasing department.
7.3 Explain how prepurchasing activities are accomplished.
7.4 Summarize federal food safety laws and agencies involved.
7.5 Outline how varied buying methods work.
1. Describe the distribution channel for foods. What is another term for distribution channel?
2. What types of distributors do food purchasers buy from?
3. As a purchasing manager, what would you want to achieve in addition to getting competitive prices?
4. What is a conflict of interest?
5. Why do buyers develop food specifications? Describe the components of a food specification.
6. Why would a manager do a make-or-buy analysis?
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