Exam # 2 Study GuideExam #2 will consist of:- Multiple Choice Questions- Fill-In-the-blank Questions- Costing problemso Based on exercises done in classCumulative Review from Semester Lectures1. What are the four greatest causes of excess cost in a foodservice operation?InefficiencyFraudErrorsWaste2. What is an operating cycle of control? –- A control cycle that divides any food and beverage operation into a series of coordinated procedures that are necessary to profitable and efficiently supply food and beverage products and services to guests- 3 components:o Pre Purchase Functionso FOH Functionso BOH Functions3. Why is it important to have a basic control procedure within each function and sub-function of the operating cycle of control?- A basic control procedure sets standards (SOPs) and verifies that an OCC function (Pre-purchase, FOH, BOH) is operating correctly. If not, corrective action is taken to correct the error. It is necessary to have the basic control procedure within each sub-function (standardized recipes, purchasing, receiving, production, service, etc.) as well for the very same reasons.4. What are the BOH Functions? Receiving Activities – Most Important control system in place Invoice Management – Accounts, matching PO’s with invoice, payment Storage & Inventory – FIFO, Food Safety, Preventing Thef Product Issuing  Kitchen Production – Forecasting/Following Recipes  Menu Planning, Purchasing, Receiving, Storing, Inventory Management ect HTM 355 1st Edition5. What are the FOH Functions? Guestso Attract Guests o FOH Standard Operating Procedures (Guests are greeted and served, servers take orders and deliver food, guest check) FOH Standard Operating Procedures:o Guests are greeted and servedo Servers take orders and deliver food o Guest Check Guest Check!!  Average check per shif/day/week, Seat Turnover, Menu Item Popularity, Sales and Expense forecasts, ect Seating, Sales, Service, Bussing, Payment6. What is considered to be the ‘primary tool’ for data collection in the FOH? The GUEST CHECK because it provides endless amounts of information to the facility:- Average check per shif/day/week/month- Seat turnover- Menu item popularity - Server Statistics- Meal Period Sales- Cash Reports- Sales and Expense Forecasts- Revenue Forecasts and Budgets- Measure marketing success/failure7. How does a menu control all subsystems/functions of an operation? Is the common core to all functions of an operation Controls each subsystem Is the determining factor for the budget The menu is going to determine the kind of equipment the facility must have as well as the skill level of workers8. What is HACCP and what does it stand for? HACCP= Hazard Analysis Critical Control Point  This is the preferred system for assuring food safety9. What are the 8 Class-1 allergens that food service managers need to be aware of? Milk Eggs Wheat Soy Peanuts Tree Nuts Fish Shellfish10. What are the temperatures that hot & cold foods need to be served to the public in accordance with Massachusetts State Law (temperatures that Marriott Meals abides by)? All hot foods must be held at 140 degrees or above All cold foods must be held at 41 degrees and below 11. Why is the portion cost so important to management? Portion cost determines the selling price 12. How do external factors influence the portion cost? They can drive up or down prices depending on supply and demand Example – Drought in California is raising prices But corn prices have gone down13. Why are APQ and EPQ relevant with portion costing? APQ = amount of raw products purchased/ all product received at the door is needed for purchasing quantities and preparation EPQ = Product has been processed in some way (peeled/trimmed) is required for portion cost, and selling cost14. What is the Minimum Menu Pricing Formula? MMP = Cost per portion + Q Factor= Cost Per Dish  Cost Per Dish X 1.SF%= True Cost per dish  TCPD/standard food cost % = MMP ** Reference Class worksheet15. What is the Q-Factor and how is it determined/calculated? Used for side dishes offered w. a semi a la carte menu items Used to address the SIDE dishes offered in an entrée  Dollar and Sense Value USE MOST EXPENSIVE OPTIONS! (for cushion)How is it calculated: Found by adding up the most expensive sides in a dish (ie – Salads, dressings, vegetables, starches)16. What is the Spice Factor and how is it determined/calculated? Spice Factor is a Percent  Used to account for garnishes on the dish and factor that into the total cost of the menu item Identify from recipes and inventory lists which products belong to which category  Determine the cost of purchasing these items over a period of time How is it calculated? Total $ value of garnishes, spices, or expensive ingredients purchased/total value of purchasesa. What are the rules of rounding for the Spice factor?Round to the hundredth 17. What does a butcher test determine? Determines what is actually servable afer trimming Cost of product  Yield %18. What does a cooking loss test determine? Measures what is servable afer the cooking process has taken place19. Why is an efficient and effective purchasing system required in a foodservice operation? Makes sure that all of the right products/amounts of products are ordered  What TYPE of product to buy Several different things to consider before purchasing so it is critical that the system helps tomanage it20. What are the Five Rights (Purchasing Mission Statement)?1. The RIGHT product: in Specifications2. The RIGHT quantity from: right order size3. The RIGHT supplier at: Right distribution center4. The RIGHT price at: level of quality 5. The RIGHT time: Assurance of inventory levels21. What are Specifications? Why are these important? Are precise characteristics  They are important because they determine the quality of products/what is going to be purchased22. What are Quality Standards for food products? Why are these important?1. Product taste2. Quality of Ingredients3. Portion Size4. Methods of Preparation5. Level of Service6. Overall guest experience **non quality experience occurs when these are not taken into accountQuality is the perceived value to the guest so Quality standards will help in deciding what should be purchased23. What documentation (information sources)