1. The first step toward ensuring quality products and dining experiences that meet or exceed guest expectations is: a. planning production b. developing service procedures c. ordering products d. preparing products

2. A production schedule reflects a forecast and is used to: a. set production goals for a chef and staff b. establish production standards c. list production techniques to be used in training d. inform production personnel of new recipes

3. A chef needs to prepare carrots for 400 guests. The portion size is 4 ounces per guest. If carrots have a waste percentage of 10%, what is the total edible portion that needs to be prepared? a. 300 pounds b. 200 pounds c. 400 pounds d. 100 pounds

4. Referring to question #3, what is the total purchased amount needed? a. 90.00 pounds b. 110.00 pounds c.

111.11 pounds d. 120.00 pounds

5. What is the working factor to convert a recipe if the standardized recipe is for 100 guests and the number of guests for a function is 500? a. 4.00

b. 1.25 c.

0.20 d. 5.00

6. Which of the following is not necessarily pertinent information to be included in a production schedule? a. method of preparation to use b. amount to be prepared c. when food is to be prepared d.

the name of the group the food is prepared for

7. Standardized recipes should be used in: a. restaurants in a hotel b. restaurants in a club c.

foodservice outlets in institutions d. all of the above

8. What can sales history identify in forecasting for food production? a. guest counts or trends for certain meal times b. waitstaff performance level c.

the working factor for recipe conversion d. how long the restaurant has been open

9. Which of the following can cause errors in production? a. day of the week b. temperature c. weather d. number of guests served

10. Which of the following is considered pilferage in the production process? a. cooks using a different measuring device b. cooks taking food home without permission c. cooks giving waitstaff food as part of employees benefits d. cooks not communicating well with the waitstaff

11. List five activities that can cause production errors. 12. List five ways in which pilferage can occur during production. 13. What is the working factor to convert a recipe of 50 to feed 220 guests?

14. In preparing the Mothers Day lunch buffet, you estimated a total guest count of 450. Of the 450 guests, you forecast that 200 would take the steamship round. The portion size for the steamship round is set at 4 ounces and the waste factor due to trimming and cooking is 25%. How much meat will need to be purchased for the buffet?

15. There is normally a 5% waste in cleaning iceberg lettuce. If 6 ounces is needed for each serving, how much lettuce will need to be purchased for a banquet of 60? If processed iceberg is $1.10 per pound and regular iceberg is $1.00 per pound, should you buy the processed lettuce? (Ignore the labor involved for calculation purposes.)

Case Study

As the manager of Model Restaurant, you are always concerned with con-trolling cost. You walk through the kitchen and see your baker making rolls for the days business and he is not measuring his ingredients. This is the second time you have observed him not measuring ingredients and you talked to him about it the first time. You question him about it and he tells you that he has been making the rolls this way for over two years and that there is no need for a standardized recipe for rolls. The baker is a dependable and highly motivated employee. He is always willing to come in on call. However, he only works five days a week. You are con-cerned with the consistency of the products and the fact that when he is off for two days an inexperienced cook will have to prepare the rolls. You go back to your office and check the purchases of flour and you notice that there is a vast amount of waste in that product. You do not want to demotivate the baker but you would like him to measure the ingredients so that you will be able to maintain the cost of all products and so that you will be able to develop the same quality product when he is not work-ing. What are some steps that you can initiate to have the preparation and production of rolls followed? Give five suggestions and explain the importance of each suggestion.