EXAM I STUDY GUIDE TEST DATE 2 4 14 The test will be comprised of multiple choice questions worth 2 points each and fill in the blank questions worth 1 point each for a total of 100 points Remember anything from the lectures and class discussion is fair game on the test however reviewing the items on this study guide will cover most of it Be able to list several foodservice trends in society today o 1 Convince me IT S REAL assurance that what they are consuming is real where it came from etc o 2 Pushing the parameters of PROTEIN chicken will be big again since beef price is going up o 3 Return of the CARBS starches are staging a comeback with rice bowls flatbreads etc o 4 Creamy cheesy high fat goodness social media buzz o 5 Pucker up SOUR ethnic cuisines with sour foods and sour cocktails o 6 Day for night Consumers less likely to eat according to three square meals schedule o 7 Every daypart is a SNACK daypart increase in dollar menu with snack size items o 8 On tap revolutionizing the beverage world with coffee soda water taps wine on tap etc o 9 For fast service bring your own device iPad orders placed on table side or use your own device o 10 Everything is political gravitate to concepts that share their worldview with the way restaurants promote their cause or view Be able to identify top trends in society today and how they impact foodservice o TREND 1 Money Spent at Foodservice establishments continues to grow increase of money spent at foodservice establishments o TREND 2 Convenience is King on the run mentality creates a need for quick and easy to prepare foods for any age group with easy cleanup and little no waste o TREND 3 Healthy is In demand healthy alternatives which has spawned by increased public awareness of heart disease cancer and other illnesses and disease prevention o TREND 4 More than Just Meat and Potatoes more multicultural meals with minority populations growing at increasing rates o TREND 5 Is Our Food Safe public concern about food safety o TREND 6 Automated Menus reduces reliance on front of house staff and increase in automated menus with younger and more mobile consumer o TREND 7 Transparency Consumer want to know what their eating with the passed healthcare bill it mandates disclosure that restaurants are required to list calorie counts on menus and letter grades o TREND 8 Food Trucks being used as brand extensions and catering aids o TREND 9 Hyper Local Buying from local business has been increasing in popularity and some restaurants are taking local to a further level by growing their own products and doing their own butchering o TREND 10 Social Media social media on the rise especially for businesses and restaurants o TREND 11 Alcoholic Beverages sales will increase next year and retro cocktails etc with be on the rise Know the definition of a trend and how trends get started o Trend grows and matures Influenced by present condition such and the economy o Trends get started Research promoted by media until public saturation Cooking Shows Major milestone food recall or people die from illness and then stop to reflect Be able to list ways to go green and ways to conserve energy o Going Green Take back and reuse boxes buckets and other packaging Refillable condiment containers Use cloth rags Use reusable dishware Recycling bin in kitchen and dining areas Rotate perishable stocks FIFO Composting Green cleaning products Energy conserving light bulbs Low flow faucets and motion detector lights Buy local o Conserve Energy Shut off equipment not in use Move heat producing equipment out of air conditioned areas Turn off lights Turn off faucets Run dishwashers at full capacity Serve water only when customers request it Recycle steel to new steel glass to new glass polystrene to office supplies paper to plastic to building materials and food to fertilizer Buy veggies local Cloth towels Decrease water heater temp gas is cheaper method Large plastic coke bottles Recycled packages Shop less Eat less meat donate leftovers Use ovens refrigerators at full capacity Know the different types of dining styles QSR family etc o QSR Quick Service Focused on menu display brightly light in a hurry customers where they know their choices before they enter Example fast food restaurants like mcdonalds popeyes jimmy johns whataburger Enhanced selection of food preparation options expands on QSR many are marketed as health conscious and higher in quality that traditional fast food Ex baja fresh Panera bread chipotle mr roboto Follows a menu pattern like appetizer soups salads entrees side dishes desserts and beverages Example IHop Applebees dennys Evoke a historical era or a style of food like country cooking Example Arabian Nights Super perros po boys o Fast Casual o Family Midscale o Theme o Fine Dining Expensive paying for experience quality ambiance is key and knowledgeable servers Example hotel duval Know the different types of menus advantages and disadvantages of each o Standard o Daily o Cycle Remains virtually constant ex Red lobster TGIF Applebees Advantage simple ordering large selection easy to record preference data Disadvantage doesn t utilize leftovers well and difficult to respond to changes Menu changes daily Advantages Respond quickly to product cost demand leftovers can be incorporated into next day s meals Disadvantages preference data difficult to acquire product purchasing difficult and guests may be disappointed if favorite dish isn t available Menu stays into effect for a specific period of time hospitals Advantages Ability to incorporate leftovers simplifies ordering and easy to record preference data Disadvantages Know the various things that influence menu production o Plan for Variety and good nutrition Eye appeal Contrast in texture and flavor Consumer acceptance expectations Financial production and service limitations Be able to list factors that affect menu pricing o Local competition service levels guest type product quality portion size ambiance meal period location and sales mix Understand how to calculate menu prices using both the Product Cost Percentage and Product Contribution Margin methods Know how to find selling price and food cost o Product Cost Percentage o Cost of a specific food item food cost of that item selling price of that item o Revenue expense profit o Price X sold total revenue o Cost of food sold food sales food cost o Product Contribution Margin methods o Selling price the product cost of the menu item Contribution