UMass Amherst HT-MGT 355 - Exam 2 Study Guide (9 pages)

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Exam 2 Study Guide



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Exam 2 Study Guide

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Pages:
9
Type:
Study Guide
School:
University of Massachusetts Amherst
Course:
Ht-Mgt 355 - Menu & Food Production Mgt
Menu & Food Production Mgt Documents

Unformatted text preview:

HTM 355 1st Edition Exam 2 Study Guide Exam 2 will consist of Multiple Choice Questions Fill In the blank Questions Costing problems o Based on exercises done in class Cumulative Review from Semester Lectures 1 What are the four greatest causes of excess cost in a foodservice operation Inefficiency Fraud Errors Waste 2 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 Functions o FOH Functions o BOH Functions 3 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 Prepurchase 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 5 What are the FOH Functions Guests o 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 served o 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 Payment 6 What is considered to be the primary tool for data collection in the FOH The GUEST CHECK because it provides



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