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Certified Dietary Manager Exam Secrets Study Guide informal purchasing - price quotations given, order made by telephone, online or personally w/ salesperson; may occur when: need is urgent, immediate delivery required or time required for formal purchasing practices cannot be justified formal purchasing - tax supported institutions required to use competitive bidding, optional for private institutions and commercial foodservice; bid buying - number of suppliers compete (bid) over price quotes using buyers' specifications legal considerations - the purchase/sale interchange is a legal and binding commitment law of agency - defines the buyer's authority to act for the organization law of warranty - defines warranty as a supplier's guarantee that an item will perform in a specified way law of contract - a contract is an agreement between two or more parties independent purchasing - done by a unit or department of an organization that has been authorized to purchase centralized purchasing - done by one person or department group purchasing - involved bringing together food service managers from different operations for join purchasing warehouse club - independent foodservice operations may be wholesale units supplier selection - survey stage->inquiry stage->supplier/performance evaluation pruchasing procedures - recognition of a need-description of needed item-authroization of purchase requisition-negotation with potential suppliers-evaluationof proposals and placement of order-verifciation of invoice and delivered material-closure of the purchase record and payment for materials pruchase requisition/request - precise document generated by a department to notifiy the purchasing department of items it needs to order
purchase order - based on requisiton, given to supplier (external document) format of purchase order - developed to meet needs of operations, is a legal document-protects buyer/operation shipping - how items will be delivered, who pays carrier, etc invoice - prepared by the supplier, containes same informaiton as the PO elements of the receiving activity - competent personnel, facilities and equipment, sepcificaitons: receiver personal should have access to, critical control point: prevent foodborne illness w/ high risk foods, sanitaiton: designed for easy cleaning; adeuqate supervision, scheduled hours, secuity: deliver/inventory grow legs receiving process - inspeciton against the purchase order-inspection against the invoice-acceptance or rejection of orders- completion of receiving records-removal to storage ABC method - classified prodcuts accourding to value; a products-high value represent small % of inventory but account for larger % of the total value of the invenotyr; b value- medium value; c-low value large % of inventory but small % of total inventory vlaye; once every item assigned a value, then you decide how much effort and time to into inventory control for the products minimum-maximum method - establishement of how much min/max you want to keep in inventory ; popular method; safety stock - back up supplu, maintianed at a constant level; ensures against: sudden increases in usuage, failure to receive order products, receipt of products not meeting speicficaiotns, and clerical erros in invetory records inventories - subject to change because usuage and product replacement are continual, represent a significant portion of current assests owned by the foodservice operation; inventory usually done monethly, dollar value of everything in inventory is an asset on the monthly balance sheet actual purchase price - uses exact price of products to set value; required detailed record keeping weighted average - weighted average calculated using the unit price and the number of units in each purchase; use this average to determine the value FIFO method -
relies on onions, qualitative information trend of froecasting models - use software which integrates different models production shcedule - time sequence of events needed to produce a meal; highly individualized-hand written one page printout, production schedule: other informaiton to include - preprep, quanityt to prepare, customer count, over and underproduction, subsitutions, additional assignments, special instructions and comments ingredient room - designed for mesuring ingredients to be transmitted to various work centers: controls quanitty/quality, located near a storeroom recipes formula - weighed/measured ingridiants combined, following a procedure to meet predetermined standards standardized recies: - consistently deliver same quanity/quality of product when followed precisely quanitty adjsutment - factor method moist heat cooking emthods - poaching, simmering, boiling: different stages of same cooking emthod (describes cookign food by sumberging it in hot water) poaching - 140-180; delicate itme,s lqiuid shouldn't be bubbling simmering - 180-205; bubbles form, rise to surace, but liquid not as full rolling boil boiling - hottest of three stages 212; violent agisation, churning bubbles blanching - cooking an item partially and briefly moist heat equipment - steam jacketed kettles, steamers browning - only happens w/ dry heat cooking
sauteing - required very ot pan w/ small amout of fat pan-frying - like sauteing but uses slightly more fat, slightly lower temperatures than sauteing roasting and baking - both describe method of cooking by envelopin in hot, dry air, generally inside an over and at temperatures of at least 300 deg F; require food be cooked uncovered so that is the hot dry air that delivers the heat, not steam from the food broiling and grilling - relies on heat being conducted through the air; food needs t be close to heat source because air is poor conductor of heat deep frying - submerge food in hot, liquid fat yield - amount of product, expresses as weight/volume/serving size; EP price important to FS manager overproduction - generates excess food; keep good production records recycling - cardboard, paper, tin cans, plastics, aluminum, glass; require multiple collection bins in production area for separate collection of recycled products by type composting - organic material decomposes into soil like material called compost, reduces trash/porvides soil additive for gardens pulping - cost of trah removal may be based on weight/volume of trash food donation - donate leftover, safe to eat foods fastors in distribution - type of production system in use, degree of meal preassembly prior to service, physical distance between production and service, amount of time between completion of production until the time of service decentralized - food produced in one location, tansported to varius locations for final assembly and service; advantage=less time between meal assembly and service-potentially higher quality food centralized -
delivery service - transporting prepared food items from the food service operation to the customer ; challenge: ensuring proper food temepratures during delivery takeout service - allows consumers to purchase food at one location, eat food in a location of their choice; american consumers quantity of meals - producing the number of meals needed; impacts financial performance, satisfaction of customers quality of meals - focuses on ingredients, preparation techniques used to prepare products sensory analysis - measurement of texture, flavor, apperance using human senses; primary purpose: determine acceptance/preference analytical sensory tests - differences and similarities of quality and quanitity of sensory characterisitcs that are evaluated by a panel of specially trained persons, commonly identifed as a trained panel affective sensory test - preference, acceptance and opinions of a products that are evaluated by consumers who have no special sensory training, commonly identied as an untraied panel discrimination - determines detectable differences amound food items descriptive - use of adjectives, numerial scales, ranking to evaluate acceptance - answers question of whether people like product customer satsifaction - FS industry very customer satisfaction sensitve service prodit chain model - when employees are satisfied, they will be more productive, more liekly to stay with the organization walk through audits - involved the manager walking through the operation, observing and evaluating food, the service and apeparance of the operations talking with guests - listenin to guest responses is one of the best ways for a manager to assess customer satisfaction. using open ended question
customer comment cards - given to guests. often not used exit interviews - hard to gather because customers are ready to leave; different types of questions mystery shopper reports - persons unknown to customers and employees who eat at in a foodservice operation and evaluate their own experience and those of other customers customer surveys - developed by the manager or pruchased; completed through mail, telephone or internet focus groups - disucssion with a group. repeat customers or randomly selected potential customers personality - the enduring ways a person has of feeling, thinking and behaving values - intrinsic work values, extrinsice work vlaues social influence - coworkers, groups, culture job satisfaction - the colelctionof feelings, beliefs and throughs about how to behave with respect to one's current job work situation - the work itself; co workers, supervisors and subordiantes; physical working conditions, working hours, pay and job security managemtn information tool - focuses on both the populairyt and profitability of menu items meny mix (popularity) calculaion - divde # sold/total # of all menu items sold contribution margin (profit) calculation - selling price- menu tiems food cost cash cows - lower than average in popularity and higer than average in gross profit contribution dogs - lower than average in populatiry and lower than average gross profit contribution stars - meny items that are higher than average in gross profit and higher than average in populatiry
