Foodservice Management Principles And Practices 13th Edition June Payne Palacio, Monica Theis - Solutions

An invoice contains 20 cases of canned, diced tomatoes and lists them as “back ordered.” What should you do?
The entire shipment of frozen vegetables shows some evidence of defrosting. What are the steps you should take in this case?
Your meat vendor delivers ground beef that comes in cases containing 3- to 10-pound bags. The outside of each case is marked 30#. Do you need to weigh this meat? Why or why not?
The PO and RWS lists USDA Choice rib eye steaks to be used for a special dinner. The cases are delivered but there is no indication on the labeling that the steaks are USDA Choice. What should you do?
Eggs are delivered to you and they are Grade AA, Extra Large as listed on the PO and RWS. However, they were delivered in an unrefrigerated truck. What should you do about this?
How does a well-planned receiving program contribute to cost and quality control?
What are some potential consequences of a poorly planned and monitored receiving process?
Identify food items where the mini-max stock level would be most appropriate. Do the same for the par stock method.
Most organizations today use a computer to track inventory (perpetual). What value then might a periodic physical inventory offer?
With what foodservice and organizational departments would the receiving function be coordinated?
What are the pros and cons of a structured process for issuing product from storage?
Why are tight security measures important in receiving, storage, and inventory?
What skills and qualities would be desirable when hiring an employee to work in receiving?
Why is it particularly important to keep the receiving area clean and in good repair?
What are the limitations to enforcing strict hours of delivery for all vendors?
Why is it risky to cut food cost in a catering operation?
What is this decision likely to do to your supplies budget?
How would you go about informing your past and regular clients about the change in policy?
What impact do you think having no foodservice personnel present at a catered event might have on food quality?
What menu items could not be served with “drop” catering?
What would you do if a client offered to pay a premium to have a “manned” event?
If administration evaluated financial performance on percentage of sales, could you avoid cutting the labor budget by increasing revenue?
What would be the advantages and disadvantages of raising the price for “manned”events rather than eliminating them completely?
If the answer to Question 7 is “Yes,” how might you go about increasing revenue?
Outline how you would evaluate the wisdom of your decision to eliminate “manned”catering. . . both when and how.
Why is knowledge of accounting standards and uniform systems of accounts important for a foodservice manager?
How do an income statement and balance sheet differ, and who is likely to use each?
What are the major requirements for any recordkeeping system?
What is the formula for determining food-cost percentage?
How are standards for food-cost percentages set?
Define markup. How is it calculated?
What three ratios are commonly used to analyze labor productivity and costs?
How are benchmarking and ratio analysis related?
What is the purpose of the budget?
Describe the three phases of budget planning.
What should be your first steps in resolving this potential problem?
In your opinion, could this situation begin as a grievance and escalate into a conflict?
Research the current minimum wages for tipped and nontipped employees in your state.
Calculate how much an employee would earn per year if he or she worked full-time(a 40-hour week) and earned the minimum wage for nontipped employees in your state.
Is this yearly wage considered to be under the poverty level?
What does the term “the working poor” mean?
Define the problem that you face here.
Outline some possible options for resolving the situation.
Choose the best solution for all involved.
What are the negative and positive spin-offs of this solution?
Name the characteristics beyond good pay and benefits that are common to the companies considered the best to work for in the United States today.
What are the rights of individuals in an organization?
Identify the tasks that are included in the staffing function of management.
Graph an integrated staffing system.
List and briefly describe the sources of potential employees.
Discuss the purposes of the employment interview.
Describe what should be included in an employee orientation program.
List the five teaching steps that should be included in an on-the-job training program.
What are the purposes of the performance evaluation interview?
Discuss when and how disciplinary action should be taken.
What are the five steps recommended for good decision making?
Identify legislation that has had an impact on foodservice management operations.
Discuss the impact of unionization on a foodservice management operation.
Define the term policy.
A new larger dishmachine is one option for the inadequate capacity of the dishmachine in the central warewashing area. What are some other possible options?
If the decision is to purchase a new larger capacity dishmachine for central warewashing, what are the options for energy efficiency when choosing this piece of equipment?
With the expansion of the concessions, more small foodservice operations are likely to be included. What are the ramifications of this increase in number of small foodservices for you as the Director of Food and Beverage Operations?
List at least five sanitation rules you would require all food concessionaires to follow.
With the introduction of “table side” service, you are considering changing from the china/glassware/silverware to single-use disposables. List all the variables that must be considered and calculated before making such a change.
What are the positive ramifications of the use of single-use, disposable dishware/flatware?
What are the negative ramifications of the use of single-use, disposable dishware/flatware?
Which organizations establish and enforce sanitation and safety standards?
What is OSHA? What is its influence on foodservice operation?
Compare and contrast the terms clean and sanitized.
What are the advantages of developing and implementing a cleaning program?
What are the most frequent causes of accidents in foodservice operations? How can they be prevented?
What is meant by the term preventive maintenance? Why is it important in a foodservice operation?
What factors should be considered when deciding between a high-temperature or chemical dishwashing machine system?
What is a material safety data sheet?
What is meant by the term food contact surface, and why is it important to determine this relative to a cleaning and sanitation program?
List some of the practices that keep pests from entering foodservices and harboring in work areas.
In anticipation of their questions, write a prospectus for your foodservice operation.
List the members of your planning team.
What do you anticipate that each member of the team will contribute to the whole project?
Make decisions as to the type of menu, foodservice system, and style of service you want to use in your operation.
Based on the decisions you made in question 4, draw a flowchart showing the most desirable location of the work areas in the production kitchen, from receiving to service.
Determine the square footage needed in each of the work areas.
Determine the total square footage needed in the cafeteria and production kitchen.
Because of your interest in sustainability, you have decided to use local produce. How will this decision affect the planned kitchen design?
What other recommendations regarding sustainability will you make?
Cite one current trend, other than sustainability, that might impact this design project.
What does facilities planning and design encompass?
What preliminary studies and data collection are essential to prepare for a facilities planning project, and why?
How can a foodservice manager keep abreast of new developments in foodservice design equipment?
What are some of the sources of information on the ADA regulatory considerations that must be observed in planning a new foodservice facility?
Generally, who are the members of the team who cooperatively plan a foodservice facility? What contributions does each make? What information must the foodservice manager be prepared to provide for the other team members?
Why is a prospectus an important document in a planning project? What are the three parts of a prospectus?
Point out some ways that sustainability, sanitation, safety, and noise control can be built in to a facility plan.
For greatest efficiency, what is the recommended flow of work and people, and the space relationships for a foodservice facility?
What determines the number and kind of work units that are to be included in any given floor plan design?
What are the mechanics of drawing a floor plan and arranging the equipment layout by hand? By computer-aided design/computer-aided manufacturing (CAD/CAM), or by Revit?
What contract agreements and specifications must be prepared and included in the documents sent out for bid for the facility construction?
After construction is complete, what inspections and performance tests should be made before the sponsoring organization formally and finally accepts the facility?
What would the benefits of composting be to the foodservice operation?
What are the benefits of composting to the environment?

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Foodservice Management Principles And Practices 13th Edition June Payne Palacio, Monica Theis - Solutions

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