Certified Dietary Manager Exam Secrets Study Guide 8, Exams of Nutrition

Download Certified Dietary Manager Exam Secrets Study Guide 8 and more Exams Nutrition in PDF only on Docsity! 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 - 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 - food prepared and assembled on trays before transport to other locations for service; advantages=eliminates double handling of food, permits supervision of meal assembly distribution - assembled trays placed in food cart for transport to servie area; carts may have no heat or refrigeration or may be a split tray card; food trays may use heated/insulated bases hot/cold holding equipment - must beet food safety guidelines, equipment: stationary, modible; may be used for distribution, holding and service mobile modular serving units - used for transporting food for an event or for holding food at temp until time of service table service - common, can be simple or extremely elaborate; most common method of table service is US: american style french style - food prepared at the table family style - food is brought to the able on platters or in bowls by the waitstaff and then passed around the table by guests counter service - found in diners, coffee shops and other establishments in which patrons are looking for speedy service; eat at the counter self service - cover a wide spectrum, customer chooses from displayed food items or service counters, goes to a central point to pay for the items culture: round the clock eating patterns in every imaginable place have created a demand self service satisfies self service operations - cafeteria, buffets, drive through, vending machines, mobile foodservice buffets - where guests obtain all or a portion of their food from a buffet table advantages of buffet - serve more people in a given time with fewer employees vending - annually move billions of dollars of products and services around the world; customers report they want the following: brand name and healthier items, new items and greater variety; vending machines have been modified to accept cc's/debt cards 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