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

Differentiate between tangible and intangible components of a foodservice product.
What is a promotion, and how does it link to marketing?
Why is it important to establish clear goals and objectives for promotions?
What is the difference between a share-of-mind and a share-of-market promotion?
Define branding and the branded concept.
Why is branding so popular today, particularly in noncommercial foodservices?
Define and give examples of the major types of branding.
First consider menu changes: What would you recommend as additions to the menu?
What are the ramifications of adding items to the menu?
How would you handle the situation with employees who feel underpaid?
What are the ramifications of paying employees a living wage?
Can you make any suggestions for cost-cutting measures for this operation?
What further information do you need about this operation in order to make reasonable recommendations?
What research might you conduct before making any changes?
What lessons can you take from the Delmonico story that might help in this situation?
What suggestions do you have for increasing sales volume?
Would your answer to question 9 necessarily increase profit? Why or why not?
Based on what you have read in this chapter, why can it be said that all change is inevitable and cyclical?
Where did quantity foodservice get its start?
How have present-day lifestyles made an impact on commercial and on-site foodservices?
What unique concepts has the fast-food industry introduced to foodservice?
What major legislation established the National School Lunch program? How has the program changed over the years?
Where did foodservice cost accounting get its start?
What sciences led to the improvements in methods used in on-site foodservice, and what were these changes?
Taking a look at the Web sites of the restaurant chains that opened in the late 1990s, what do you see as a trend?
What is different about today’s fine-dining restaurants when compared to Delmonico’s?
What are the socioeconomic and political conditions and demographic changes that have influenced the foodservice industry in the past, and what is the impact they currently have today?
Name three or four major socioeconomic trends that are impacting the foodservice industry today.
Write a mission statement for a hypothetical foodservice operation.
What challenges face the foodservice industry today? How would you creatively overcome one of these challenges?
Compare and contrast commercial and on-site foodservice operations. Give examples of each.
Diagram the functional subsystems of a typical foodservice.
What is systems theory, and why is it an important concept for a foodservice manager to understand?
Compare and contrast the systems theory with the scientific management theory.
Diagram a foodservice organization as a system.
Compare and contrast the four major types of foodservice systems described.
Which foodservice system(s) should be considered in each of the following situations?a. High labor cost in the areab. Very low equipment budgetc. Close quality control desiredd. High food cost in the area
Should all peanuts and peanut products be banned?
Should there be a peanut-free zone? Should this include the entire school? Or just the cafeteria? What about the playgrounds?
Should there be an area designated for peanut consumption?
Should peanut butter be the only peanut product allowed at the school?
Should children be allowed to bring peanuts/peanut butter in their own lunches? If not, how will this be enforced and by whom?
PB&J is often the default lunch for children whose accounts are running a negative balance. What should the default lunch be if peanut butter is banned?
Should foodservice workers be allowed to administer EpiPens?
How should field trips be handled? What about special occasions (Halloween for example)?
What are the legal implications of all of this?
Using your answers to the questions above, write a policy that you plan to forward to legal services and the school board.
How would you go about implementing this policy in order to obtain “buy in” from all interested parties?
What is the definition of a foodborne illness?
Identify the federal agencies that oversee food safety in the United States.
What is the role of the food manager in food safety?
Identify the three “at-risk” populations as defined by the CDC.
Describe how knowledge of food microbiology can and should be applied to food safety programming.
Describe what is meant by a prerequisite program and how HACCP plans are integrated with prerequisite programs.
Describe what HACCP is and its unique contribution to an integrated food safety program.
Explain why control of allergens is becoming more challenging for on-site foodservice operations.
What is an Allergen Risk Reduction Program? How can it be a distinct, yet important, component of an integrated food safety program?
How can disaster planning be integrated into food safety programming?
In your role as purchasing administrator, you are responsible for overseeing the competitive bid processes for food, beverages, supplies, and equipment. The Pepsi distributor owns a box in the Athletic Center on campus. The Pepsi sales representative, whom you have known for years, asks you if you
The receiving coordinator at the commissary checks in beverage orders every week.On one occasion, the Coke delivery included two cases of a new product, little Coke chugs, for which there was no charge. The invoice listed them as “free samples.” Can he accept them? Why or why not?
During the holiday season, many vendors bring calendars advertising their products and displaying their company name. Can you accept these? Why or why not?
You are at a FNCE conference. Ross Labs provides free tickets to a concert held annually at FNCE and sponsored by Ross. Do you go? Why or why not?
You are at a food show, and it is the last afternoon of the last day of the show. One of the coffee company reps offers you several cases of coffee left over from the show. Do you accept it? Why or why not?
At the holiday season, vendors shower you with gifts. These include cases of wine, boxes of steaks, small appliances, etc. Do you accept them? Why or why not?
Raffle tickets are given to each attendee at a food show. If you win the drawing, should you accept the prize? Why or why not?
Food show vendors often have samples of products for you to take home. Is it OK to take these? Why or why not?
Your prime vendor invites you to a “Customer Appreciation” party at a restaurant after a food show. Do you go? Why or why not?
A salesperson asks you to provide him with price quotes you have received from your other vendors. Do you give them to him? Why or why not?
What are the most recent trends and changes in the food market? How have these changes influenced the purchasing function of the foodservice organization?
Follow the local and national news for several consecutive days. What events (economic, political, environmental, social) might have an impact on purchasing decisions made in a foodservice department? How could a buyer or food manager plan ahead for the impact?
How does the marketing channel have an impact on the price paid for a food product by the consumer?
Identify the major federal agencies that oversee the food supply.
What are the advantages and disadvantages of department, group, and centralized purchasing?
What are the advantages and disadvantages of the two principal methods of buying?What are some alternative methods of purchasing?
Explain the following recommendation: “Level of quality purchased should match intended use.”
Ethical behavior is important in any professional position. What is unique about the application of ethics to purchasing and the buyer?
What should a buyer look for when selecting a full-line vendor?
Why is it important to write clear specifications when entering into a competitive bid process?
Why would forecasting in this case be such a challenge?
Since food is only cooked when ordered, why would forecasting be necessary?
What aspects of historical data could be used to do the initial forecasting?
Which forecasting model would you choose to use in this case? Why?
The POS cash registers provide information on the number of each item sold. What other information would be useful to track from the register printouts?
If each station has a cycle menu, how might the choices on any given day impact the forecasting data?
Explain how par levels might be used effectively in each station.
How might the weather have an impact on the number of a particular food option ordered?
What are the advantages and disadvantages of MTO food production?
Could centralized ingredient assembly be effectively used by any of the stations listed?If so, which stations and what items could be preweighed and portioned?
List the objectives of cooking. How might these be prioritized in a school? Patient dining unit? For-profit cafeteria?
What is the value of a standardized recipe? What are its limitations?
Why is it important to define recipe yield in total volume as well as expected portions?
What quality standards would you establish for muffins? How would you instruct the production staff to use quality standards in recipe testing?
What data would you collect for predicting production demand for an à la carte program in a high school? How would you collect the data?
What is the purpose and value of production scheduling?
What are the advantages and disadvantages of centralized ingredient assembly?
Describe how portion control can contribute to cost containment.
Why is portion control particularly important in health care settings?
How is technology changing the function of production in high-volume foodservice?
From a speed of service perspective, what food items, other than chicken nuggets, would take too long to serve?
Other than “blind serving,” what else can you suggest to ensure that fair and even portions are served?

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

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