HT MGT 355 1st Edition Exam 1 Study Guide Exam Format Multiple Choice Multiple Answer True False Short Answer Mathematical Calculation Questions Please bring a calculator to the exam not a phone Review Questions for Exam 1 Weeks 1 6 Answers can be found from lecture presentations additional readings Culinary Math Recipe Standardization 1 How is the Conversion Factor for a recipe found and how is it applied to a recipe New Yield OldYield Conversion Factor Once the conversion factor is calculated it is then multiplied to all of the ingredients 2 How is the portion cost of a standardized recipe found Add Up total Net Cost Yield Cost Divide this number by Portions in Yield 3 What is the formula for changing Edible Portion Yield to As Purchased Portions Yield Edible Portion Quantity Edible Yield As Purchased Quantity OR EP Quantity Adjustment Packet Conversion Factor As Purchased Quantity 4 Why is taking As Purchased Quantity into consideration important a What are the two reasons it is used Waste factor must be taken into consideration so correct amount is purchased When prepping fabricating quantity foods recipes are converted to AP so that the employee measures the item first and then produces the correct EP amount 5 Why are CCPs important to label on standardized recipes in commercial foodservice operations They prevent hazardous conditions that may cause food borne illnesses Certain food items raw as well as fully cooked need to maintain proper temperatures in order to keep them safe for consumption 6 What are the temperatures that hot cold foods need to be served to the public in Massachusetts 1999 Food Code used in 355 Hot foods 140 F or above Cold Foods 41 F or below Menu Design Planning Lecture 7 What factors need to be considered when menu planning Management must take into consideration Employee Skill level and work load Equipment Available Type of Service Full Quick The menu should be planned around what equipment in the facility is available Factors Considered Types of Menus Menu Design Menu Pricing Menu can not be planned to satisfy only the marketing and FOH interests but also BOH 8 How can properly designed menus increase profits Certain product placement on physical menu o Leads to increased size of the average check Minimizing Waste o Standardized Recipes o Proper Utilization of Products Quick and Efficient Service o BOH FOH o Select appropriate menu items 9 Why are demographic and socio cultural factors important when menu planning Age culture regional educational household income and changing food patterns influence menus and guest satisfaction Menu you needs to be guest driven who is the consumer 10 Why are aesthetic factors important when menu planning Aesthetic Factors Texture Consistency Color Shape Preparation Methods Combinations of foods Must be taken into consideration because if the food doesn t look appetizing on the plate a guest is going to be turned off before they have even tried their first bite 11 Why are employee skill capabilities important when menu planning Experienced Staff means higher pay rate Low Skilled staff means purchasing convenience food products 12 What is Truth in Menu Law Brand names must be accurately represented Nutritional Claims must be accurate and proven Quality of grade must be accurate Location of ingredients must be accurate Picture must be accurate Recent Class Action Law Suits Nutella Subway 13 What determines equipment needs in a food service operation The menu should determine what equipment is available 14 Why are disclosures reminders and allergen notices important on menus These are important because if an issue arises with a guest your facility can not be held liable for any harm done to them Food Bourne Illnesses Disclosure The item must be described as raw or undercooked Reminder Consuming raw or under cooked meats poultry eggs seafood may increase risk of foodborne illness Allergens Make sure any food with possible allergens is noted Massachusetts Awareness Act Before placing your order please inform your server if a person in your party has a food allergy Wording isn t optional 15 What are the three main classifications types of menus used in food service 1 Static a A la carte items are offered and priced individually same on daily basis max flexibility for customer b Table d hote Prix Fixe Menu Items have been previously selected more control for operator of estb guest usually presented with a price break in total meal price value meal 2 Cyclical a Series of menus offering different items daily on a weekly biweekly or some other basis after which the menus are repeated very common to have a 3 4 week menu cycle predictable purchasing and production costs 3 Single Use A menu that is planned for service on a particular day and not used in the exact form a second time can be partnered with cyclical menus as specials NOT predictable production purchasing costs a Non Selective One menu no choice of offerings i Used in institutions ii Used where customers do not make decisions b Selective Many or few selections within each menu area i Choice of two different soups ii Choice of two entrees items c Limited Choice A selection is available on one of the menu areas i Choice of soup or salad 16 What are common mistakes when creating a menu Descriptives are left out The wrong emphasis is given a cup of coffee may receive the same attention as an entr e Emphasis is lost because print size and style are not used properly Menu lacks originality 17 What is the average length of time a guest will spend reading a menu 109 seconds Guest Service FOH BOH Service Standards 18 Why is service in full service foodservice operations factored higher by guests than the actual food served ambiance theme of the operation Because food is the reason a person selects a restaurant whether they return has to do with the service experience Even the guest has a bad experience with the food they will come back if the service makes up for it 19 What are MSDS sheets and why are they important Material Safety Data Sheets Important because they are required by law in commercial establishments Ensures that chemical products are being handled and used safely 20 What side does a server serve clear from using American Service standards used in 355 Food Served from the left cleared from the right Guest Lecturer Dianne Sutherland 21 What are the eight Class 1 food allergens Milk Eggs Wheat Soy Peanuts Tree Nuts Fish Shell Fish 22 What is the Massachusetts