FOOD MANAGER EXAMS AND STUDY GUIDE EXAMS, Exams of Nursing

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FOOD MANAGER EXAMS AND STUDY

GUIDE EXAMS WITH ACTUAL CORRECT

QUESTIONS AND VERIFIED DETAILED

RATIONALES ANSWERS 2024 (NEWEST)

ALREADY GRADED A+

FOOD MANAGER EXAMS

Single-service items must be received A. in undamaged original packaging. B. on separate delivery trucks from those carrying food. C. separate from food items. D. if minor damage is apparent on the packaging.

A. in undamaged original packaging

An operation is serving oysters on the half shell. The operation must provide consumers with a A. disclosure of raw ingredients. B. caloric value of ingredients. C. detailed description of ingredients. D. sodium content of ingredients.

A. disclosure of raw ingredients.

Water hardness can affect cleaning by A. requiring greater contact time for sanitizers. B. having little effect on bacteria, not viruses. C. reducing the temperature requirements of the detergent solution. D. decreasing the effectiveness of detergents.

A. requiring greater contact time for sanitizers.

Viruses such as norovirus and hepatitis A are directly related to contamination from A. feces. B. spores. C. bacteria. D. parasites.

A. feces.

The water temperature in the wash sink of a three-compartment sink must be at least A. 110°F (43°C). B. 125°F (52°C).

C. 150°F (66°C).

D. 165°F (74°C).

A. 110°F (43°C).

Food service operations must purchase food from A. the lowest-priced supplier. B. a supplier that delivers twice a week. C. a source located close to the operation. D. an approved source.

D. an approved source.

A food handler cooks a turkey to an internal temperature of 165°F (74°C) for 15 seconds. The food handler removes the turkey from the oven and places it in the hot holding unit at noon at a temperature of 135°F (57°C). The food handler checks the turkey's temperature at 4 p.m. and finds it to be 135°F (57°C). What did the food handler do wrong? A. The temperature of the turkey should have been taken after 2 hours. B. The temperature of the turkey in the holding unit should have been 145°F (63°C). C. The turkey should have been cooked to 145°F (63°C) for 60 seconds. D. Nothing. Everything was done correctly.

A. The temperature of the turkey should have been taken after 2 hours.

The temperature of vegetable beef soup held on a steam table is checked and recorded in a log every 2 hours. When the temperature falls below 135°F (57°C), the cook tells the manager and then reheats the soup to 165°F (74°C) for 15 seconds. What was the corrective action taken? A. Checking the soup's temperature every 2 hours B. Recording the soup's temperature in a log C. Telling the manager that the soup's temperature had fallen below 135°F (57°C) D. Reheating the soup to 165°F (74°C) for 15 seconds

B. Recording the soup's temperature in a log

Later in the shift, a food handler complains about a sore throat and fever. What should the manager do with the food that the employee prepared earlier in the day? A. Freeze it B. Throw it out C. Donate it D. Serve it

B. Throw it out

Fresh beef must be received at or below A. 32°F (0°C) B. 41°F (5°C) C. 45°F (7°C) D. 50°F (10°C)

B. 41°F (5°C)

What food item can be re-served to customers? A. Oysters purchased from a local fishing dock B. Crackers in an unopened original package C. Ready-to-eat food in a swollen package D. Previously served, unwrapped sandwiches

B. Crackers in an unopened original package

Previously cooked food that was hot held for service must be reheated to which minimum internal temperature for at least 15 seconds? A. 125°F (52°C) B. 135°F (57°C) C. 155°F (68°C) D. 165°F (74°C)

D. 165°F (74°C)

After training food handlers about reporting illnesses, the manager must A. provide training when staff get sick and have them sign documents to prove that the training occurred. B. require them to pass a test about what they learned before allowing them to work with or around food. C. have them sign a document stating that they agree to report illnesses and that they received training. D. have them role-play so the manager know that they understood the training.

C. have them sign a document stating that they agree to report illnesses and that they received training.

In general, pathogens grow very slowly or not at all at pH levels below A. 4. B. 5. C. 6. D. 6.

A. 4.

Recommendations for foodservice regulations are issued at the federal level through the A. state health code. B. FDA Food Code. C. HACCP guidelines. D. OSHA standards.

B. FDA Food Code.

What is the minimum internal cooking temperature for raw eggs prepared for immediate service? A. 135°F (57°C) B. 145°F (63°C)

C. 155°F (68°C)

D. 165°F (74°C)

B. 145°F (63°C)

Food handlers should be excluded from the prep area when they are experiencing which symptom? A. Vertigo B. Vomiting C. Warts D. Nausea

B. Vomiting

Counter-mounted equipment that is not easily movable shall be mounted at least how many inches from the counter's surface? A. 3 B. 4 C. 5 D. 6

B. 4

Food contamination is most likely to happen when food handlers A. chew tobacco. B. conduct training. C. talk to other food handlers. D. listen to the radio.

A. chew tobacco.

A server uses a copper pitcher to serve margaritas, and several guests get sick. The most likely cause of the illness is that the A. mixture of fruit and alcohol caused the guests to become intoxicated and have severe headaches. B. acidity of the beverage caused the copper to leach, resulting in chemical contamination. C. server failed to provide food as an alternative to reduce the effects of the alcohol. D. fruit and copper caused a biological reaction, resulting in pathogenic illness.

B. acidity of the beverage caused the copper to leach, resulting in chemical contamination.

Reheated TCS foods must reach a temperature of for at least how many seconds? A. 10 B. 15 C. 20 D. 45

B. 15

Which step in a HACCP plan involves reviewing the layout of the kitchen to determine areas where food can become contaminated? A. Determine the critical control points

B. Conduct a hazard analysis C. Establish monitoring procedures D. Establish corrective actions

B. Conduct a hazard analysis

Staff exposure to hepatitis A must be reported to regulatory authorities within how many days? A. 30 B. 60 C. 90 D. 120

A. 30

A danger or threat to health that requires immediate correction or closure to prevent injury is a(n) A. physical contamination hazard. B. regulatory hazard. C. critical control hazard. D. imminent health hazard.

D. imminent health hazard.

The presence of metal shavings in a can of tomatoes is considered which type of contamination? A. Physical B. Chemical C. Biological D. Cross

A. Physical

What should a cook do when prepping foods such as Caesar salad dressing or mayonnaise for highly susceptible populations? A. Clean all equipment used to prepare eggs. B. Substitute pasteurized eggs for raw eggs. C. Thoroughly clean the egg shells. D. Leave food on the counter until it is ready to be mixed.

A. Clean all equipment used to prepare eggs.

Food handlers may wear fingernail polish or artificial nails if they A. wear intact gloves. B. wash hands frequently. C. clean and trim nails daily. D. work with ready-to-eat food.

A. wear intact gloves.

Time as a public health control may be used on ready-to-eat cold food, held at a temperature of less than 70°F (21°C), for up to how many hours? A. 3

B. 6

C. 9

D. 12

B. 6

Which would require single-use gloves? A. Bussing tables and buffet line B. Handling ready-to-eat foods C. Mixing sanitizer solution in sink D. Washing whole fruits and vegetables

B. Handling ready-to-eat foods

When food becomes unsafe, it is most often due to the A. feces of insects and rodents. B. operation serving the food. C. people handling the food. D. equipment used in food preparation.

B. operation serving the food.

Which item can be re-served to customers? A. Uncovered condiments B. Unopened prepacked food C. Uneaten bread D. Uneaten garnish

B. Unopened prepacked food

When drinkable water is contaminated by non-drinkable water, what has occurred? A. Vacuum breaker B. Air gap C. Cross-connection D. Cross-contact

C. Cross-connection

Correctly freezing fish will help prevent A. chemical poisoning. B. viral infection. C. bacteria. D. parasites.

D. parasites.

The ambient air thermometer in a walk-in cooler must be located A. in the coolest part of the unit. B. in the warmest part of the unit.

C. near the center of the unit. D. near the compressor of the unit.

B. in the warmest part of the unit.

When the water supply has been disrupted to a natural disaster, an acceptable alternative is A. buying commercially bottled drinking water. B. sanitizing water with a 50-50 mixture of bleach. C. securing water from a private well tested every 2 years. D. using clean water from the air conditioning system.

A. buying commercially bottled drinking water.

Equipment approved for use in the prep area should have a seal of approval from which of the following? A. FDA B. USDA C. NSF D. HACCP

C. NSF

Food that has NOT been honestly presented must be A. thrown out. B. re-labeled. C. repurposed. D. frozen.

A. thrown out.

The first step in a HACCP plan is to A. develop monitoring procedures. B. establish critical control points. C. determine critical limits. D. identify hazards.

D. identify hazards.

Using food coloring to make ground beef appear fresher is A. not allowed by the CDC. B. not allowed by the regulatory authority. C. not allowed with a retail food license. D. allowed if a HACCP plan is in place.

B. not allowed by the regulatory authority.

When should food handlers use hand antiseptics? A. Instead of washing hands B. Before washing hands

C. After washing hands D. After putting on gloves

C. After washing hands

Lubricants used in an operation must be A. commercially purchased. B. food grade. C. hypoallergenic. D. applied by a manager.

B. food grade.

Which authority regulates and inspects meat, poultry, and eggs? A. FDA B. USDA C. CDC D. NSF

B. USDA

The risk of foodborne illness caused by parasites can be reduced by A. purchasing fish and produce from an approved supplier. B. throwing out all dented cans or cans without labels. C. adding acid to food to kill the parasites. D. establishing an integrated pest management program.

A. purchasing fish and produce from an approved supplier.

When prepping food, a food handler should not wear which item? A. An apron B. A hair restraint C. A medical alert bracelet D. Single-use gloves

C. A medical alert bracelet

Which food was correctly cooled? A. A large pot of soup that was divided into smaller pans and cooled at room temperature for 8 hours B. Beans that did not cool to 70°F (21°C) within 2 hours, but were reheated to 145°F (63°C) for 15 seconds within 2 hours and then cooled correctly. C. Cooked poultry that cooled from 135°F (57°C) to 70°F (21°C) within 2 hours and from 70°F (21°C) to 41°F (5°C) within an additional 4 hours. D. A roast that cooler from 135°F (57°C) to 70°F (21°C) within 4 hours and from 70°F (21°C) to 41°F (5°C) within an additional 6 hours

C. Cooked poultry that cooled from 135°F (57°C) to 70°F (21°C) within 2 hours and from 70°F (21°C) to 41°F (5°C) within an additional 4 hours.

Food handlers were told about a special preparation requested by a customer with a food allergy. However, a small amount of the restricted food came in contact with the meal. Which action should be taken? A. Remove the portion that came in contact with the restricted food. B. Serve the meal because only a small amount of food was affected. C. Set the dish aside so that it will not be served and then inform management. D. Place the dish under a heat lamp before serving to kill the allergens.

C. Set the dish aside so that it will not be served and then inform management.

A food handler is using tongs to toss a vegetable salad. What should the food handler do with the tongs when taking a 15 minute break? A. Leave them in the salad with the handles above the rim of the container. B. Place them in a single container filled with soap and water. C. Put them in the sink under running cold water. D. Leave them on the prep table until returning from break, then continue tossing.

B. Place them in a single container filled with soap and water.

One of the best ways to avoid cross-contact when working with shellfish is to A. soak shellfish in an ice water salt brine before serving. B. try shellfish in separate oil. C. purchase shellfish from approved, reputable suppliers. D. receive live shellfish at 45°F (7°C) or lower.

C. purchase shellfish from approved, reputable suppliers.

A server is clearing a table after customers have left and finds a full basket of dinner rolls remaining on the table. The server should A. leave both the rolls and the napkin in the basket. B. keep the rolls in the basket but remove the napkin. C. allow the napkin to stay in the basket but remove the rolls. D. remove the napkin and the rolls in the basket.

D. remove the napkin and the rolls in the basket.

The agency responsible for inspecting operations that ship food to other states is the A. FDA. B. NSF. C. CDC. D. EPA.

A. FDA.

A food handler would use an infrared thermometer to measure the temperature of which place of equipment? A. Broiler B. Deep fryer

C. Flat grill D. Oven

C. Flat grill

After cooking TCS food in the microwave to a minimum internal temperature of 165°F (74°C) for 15 seconds, which step should be taken next? A. Allow food to stand covered for 2 minutes after cooking to obtain an even temperature. B. Remove food from the microwave and allow it to stand uncovered for 3 minutes to obtain an even temperature. C. Serve food immediately after removal from the microwave to maintain its temperature. D. Place food in a serving container immediately after removal from the microwave to maintain its temperature.

A. Allow food to stand covered for 2 minutes after cooking to obtain an even temperature.

A cross-connection is created when a running faucet extends into the A. vacuum breaker. B. flood rim. C. air gap. D. grease trap

A. vacuum breaker.

An example of a physical contaminant is A. bacteria. B. dirt. C. mushrooms. D. pesticides.

B. dirt.

Food items may be reconditioned if A. the packaging is not damaged. B. the food is frozen. C. it's served in a high risk facility. D. it's not a TCS food.

A. the packaging is not damaged.

A food defense plan is a written document that records procedures to A. prevent a foodborne illness outbreak. B. destroy biological and physical contaminants. C. minimize the number of individuals infected by illnesses. D. control or minimize the risk of intentional contamination.

D. control or minimize the risk of intentional contamination.

What prevents contaminated water from getting into a drinkable water supply system? A. Faucet aerator

B. Cross-connection C. Hose bib D. Air gap

D. Air gap

A food handler begins work at a ready-to-eat food station at 7 a.m. At 10 a.m., the food handler takes a break and returns at 10:30 a.m. At 2 p.m., the food handler leaves for the day. When should the food handler wash hands and apply gloves? A. 7 a.m. and 10 a.m. B. 7 a.m. and 10:30 a.m. C. 10 a.m. and 2 p.m. D. 10:30 a.m. and 2 p.m.

B. 7 a.m. and 10:30 a.m.

Which action helps slow pathogen growth? A. Adding water as an ingredient B. Holding food at 41°F (5°C) or lower C. Serving a lemon wedge with the main dish D. Storing dry goods at least 6 in (15.24 cm) off the floor

B. Holding food at 41°F (5°C) or lower

All ready-to-eat TCS food prepared on site should be properly labeled if it is going to be held for longer than how many hours? A. 24 B. 36 C. 48 D. 72

A. 24

What agency is responsible for inspecting meat, poultry, eggs, fruits, and vegetables that are shipped across state lines? A. FDA B. USDA C. CDC D. NMFS

A. FDA

When washing hands, food handlers must vigorously rub hands together with soap and water for a minimum of how many seconds? A. 10 B. 20 C. 30 D. 40

B. 20

Reviewing video surveillance is part of which ALERT Food Defense Awareness step? A. Reports B. Employees C. Look D. Threats

C. Look

The temperature of the wash water in a three-compartment sink should be maintained at a minimum of A. 75°F (24°C) B. 100°F (38°C) C. 110°F (43°C) D. 135°F (57°C)

C. 110°F (43°C)

Which is the most effective way to prevent viral foodborne illnesses? A. Washing food B. Washing hands C. Bandaging open cuts and sores D. Monitoring time and temperature

B. Washing hands

How should food and supplies be stored in a dry-storage area? A. Away from the walls and 4 inches off the floor B. Next to the walls and 4 inches off the floor C. Away from the walls and 6 inches off the floor D. Next to the walls and 6 inches off the floor

A manager has been notified by the regulatory authority that the operation will be investigated as the possible source of a current hepatitis A outbreak. What should the manager do immediately? A. Advise all food handler to throw out food suspected of contamination. B. Cooperate with the investigating regulatory authority. C. Vaccinate food handlers against hepatitis A. D. Hire a media consultant to handle public relations.

B. Cooperate with the investigating regulatory authority.

A service sink should be used for A. first-aid functions such as eye washing. B. food prep activities. C. washing, rinsing, and sanitizing utensils. D. cleaning mops and throwing out waste water.

D. cleaning mops and throwing out waste water.

Which food item can be received at a temperature of 45°F (7°C) or lower? A. Fresh fish B. Fresh poultry C. Shell eggs D. Frozen cod fillets

C. Shell eggs

Within 2 hours of hot holding in a self-service area, the temperature of soup has dropped to 130°F (54°C). The soup is pulled from the self-service area and reheated. The soup must be reheated to a temperature of A. 130°F (54°C). B. 135°F (57°C). C. 165°F (74°C). D. 170°F (77°C).

C. 165°F (74°C).

Fruits and vegetables that are cooked for hot holding must be cooked to a minimum internal temperature of A. 135°F (57°C) B. 140°F (60°C) C. 145°F (63°C) D. 150°F (66°C)

A. 135°F (57°C)

Which is a TCS food? A. Packets of mayonnaise B. Alfalfa sprouts C. Canned tomatoes D. Iced tea

B. Alfalfa sprouts

To which minimum internal temperature should gravy be reheated in a microwave? A. 70°F (21°C) B. 135°F (57°C) C. 165°F (74°C) D. 180°F (82°C)

C. 165°F (74°C)

What action should a manager take when a food handler has a sore throat and fever? A. Restrict the employee from working around others B. Exclude the employee from working with TCS food C. Restrict the employee from working with or around food D. Exclude the employee from the dining area

C. Restrict the employee from working with or around food

Food handlers should wash their hands between A. taking out the garbage and refilling the container with a new plastic liner. B. ringing a sale on the cash register and sweeping the restroom. C. shaking hands with a guest and replenishing the food on the salad bar. D. placing potatoes in storage and removing dirty dishes from the dining area.

C. shaking hands with a guest and replenishing the food on the salad bar.

Ready-to-eat food should be thrown out if it has been A. store in the cooler for 3 days. B. in the temperature danger zone for 2 hours. C. hot-held at a temperature of 135°F (57°C). D. handled by sick food handlers who are later excluded.

D. handled by sick food handlers who are later excluded.

What is the minimum number of complaints of foodborne illnesses required in order to be considered an outbreak? A. 2 B. 3 C. 5 D. 10

A. 2

Ready-to-eat TCS food prepped on-site and stored at the correct refrigerated temperature can be held for up to how many days? A. 3 B. 5 C. 7 D. 10

C. 7

One of the major food allergens is A. Nitrates B. Tomatoes C. Soybeans D. Corn Oil

C. Soybeans

Macaroni and cheese must be cooked to what temperature for 15 seconds? A. 145°F (63°C) B. 155°F (68°C) C. 165°F (74°C) D. 175°F (79°C)

C. 165°F (74°C)

Which is most likely to be contaminated with the virus that causes Hepatitis A? A. Cooked long grain rice B. Garlic mashed potatoes C. Rare cooked hamburger D. Raw oysters on the half shell

D. Raw oysters on the half shell

Tabletop foodservice equipment on legs should have a space between the base of the equipment and the tabletop of at least A. 2 in (5.08 cm) B. 3 in (7.62 cm) C. 4 in (10.16 cm) D. 8 in (20.32 cm)

C. 4 in (10.16 cm)

Fruits and vegetables that are cooked for hot holding shall reach a temperature of at least A. 135°F (57°C) B. 145°F (63°C) C. 155°F (68°C) D. 180°F (82°C)

B. 145°F (63°C)

The manager must notify the regulatory authority if an employee comes to work with an illness caused by A. influenza type A. B. Listeria monocytogenes C. Shigella spp D. Staphylococcus aureus

C. Shigella spp

The cook puts refrigerated lasagna into the steam table at 9:00 am for service at noon. This practice is incorrect because the A. steam table is to be used for holding correctly heated food. B. food should be cooked to at least 120°F (49°C) before being put into the steam table. C. lasagna will burn if left for 3 hours in the steam table. D. temperature of the food was not taken before being put into the steam table.

A. steam table is to be used for holding correctly heated food.

Floor coving is used to A. reduce sharp corners on hard-to-clean floors. B. eliminate the risk of slips and falls.

C. increase the resiliency of hard-surface flooring. D. improved noise reduction capabilities.

B. eliminate the risk of slips and falls.

Which item is a food handler permitted to wear on hands and arms? A. Medical alert bracelet B. Gold and diamond ring C. Short, unpolished artificial fingernails D. Plain metal band ring

D. Plain metal band ring

Game animals received for sale in an operation should be A. purchased before being field-dressed. B. free from parasites such as fleas and ticks. C. legally hunted while in season. D. commercially raised for food.

D. commercially raised for food.

When a critical control point is not met, a food handler must first A. verify the procedure. B. take corrective action. C. notify the regulatory authority. D. revise the training plan.

B. take corrective action.

Which food must be cooked to a minimum internal temperature of 155°f (68°C) for at least 15 seconds? A. Fish fillets B. Roast beef C. Pork sausage D. Poultry breasts

C. Pork sausage

Factors affecting growth if the foodservice industry (6)

The changing status of women, increase numbers of single person households and the potential for people living alone to eat out, increase in asian and hispanic population has led to decrease in the number of meals eaten awau from home, more office jobs and contract foodservice in office buildings, interest in health and well-being, shortage of qualified foodservice personnel

Current trends in foodservice (5)

Sustainability, nutrition, simplicity and smaller portions $, locally produce wine and beer, liquid nitrogen freezing/chilling

Challenges affecting the foodservice industry (5)

Economy/recession, competition, building/maintaining sales volume, recruiting and retaining employees, labor costs

Commercial (examples)

restaurants, supermarkets, convenience stores, delis, snack bars, and other commercial retail food establishments

Noncommercial (examples)

business, educational, governmental or institutional organizations that operate their own foodservice

Military

no examples foodservice military

Scope of Services

The number and types of bussiness units offered through indivdual foodservices

School version of scope of services

retail-vending, a la carte, food court. other- employee meals, catering. USDA Child Nutrition Program- breakfast, lunch, after school snacks, summer feeding.

College/University of scope of services

Resident halls- dining halls, room service. Retail- kiosks, faculty executive dining, delis, convenience stores.

Community-based Hospital of scope of services

patient services- tray service, room service, nourishments. Employee- cafeteria, vending, catering. Community- mobile meals, child care center, adult center.

Systems approach theory

A system is set of interdependent parts that work together to achieve a common goal. A foodservice organization is a system. viewing the organization as a whole made up of interdependent parts (subsytem, inputs, operations, transformation, outputs, feedback open system)

subsystem

the interdependent parts of a system the parts of a system.

inputs

resources such as money. material, time, information required by a system.

operations

the work performed to transform inputs into outputs

transformation

the process required to change inputs into outputs

outputs

finished products and services of an organization

feedback

information on how operations worked or failed or how they should be changed to restore equilibrium

Conventional foodservice (advantages and disadvantages)

Raw foods are purchased, prepared on site and served soon after preparation (advantages-quality control, menu flexibility, less freezer storage required. Disadvantages- stressful workday, difficulty in scheduling)

Ready- Preapred (cook/chill or cook/freeze. advantages and disadvantages)

Foods ar eprepared on site then chilled or frozen and stored for reheating at a later time. (Advantages- reduction of peaks and valleys of workloads, reduction in labor cost, improved quality and quantity control. Disadvantage- need for large cold storage and freezer units, need for costlky rethermalization equipment in some cases)

Commissary (advantages and disadvantages)

A central production kitchen or food factory with centralized food purchasing and delivery to off-site facilities for final preparations (Advantages- large volume food purchasing reduce costs, effective and consisten quality control. Disadvantages- many critical points where contamination of food can occur, specialized equipment and trucks are needed for food safety, high cost of equipment and equipment maintenance)

Assembly/serve (advantages and disadvantages)

Also known as the kitchenless kitchen, fully prepared foods are purchased, stored, assembled, heated and served (Advantages- labor savings, lower procurement costs, minimal equipment and space requirements. Disadvantages- limited availability of desired menu items, high cost of prepared foods, additional freezer space, concern over recycling or disposing of packaging materials.)

Centralized delivery

Prepared foods are portioned and assembled at a central area and then the completed orders and transported and delivered to the consumer

Decentralized delivery

Bulk quantities of prepared foods are sent hot and cold to serving kitchens located throughout and facility, where reheating, portioning and meal assembly occur.

Factors affecting choice of foodservice distribution system

Types of foodservice system such as the four major foodservice operations, kin dof foodservice organization school? hospital? fast food? size and physical layout and style of service skill and economic factors.

Classifications of delivery service equipment

Fixed or built in equipment- elevators conveyors. Mobile equipment- wheels or casters. Portable equipment-carried not on wheels. Pellet disc- preheated metal disck. Insulated trays with insulated covers- nesting and stackable trays

Self service style of foodservice

cafeteria, machine vended, buffet, drive thru pick up, tray service and counter wait service

Table wait service style of foodservice examples

american service (host, hostess, waitor, cooks, busser), french service (rechaud, chef de rang, commis de rang), russion service and family style

Portable meals style of foodservice

off premise delivery, on premise delivery

Room service style of foodservice

hotel style room service is one of the hottest trends for patient meal service in hosptal

Modern theories of management and concepts

The understanding that organizations and people are complex entities with differing motives, needs, aspirations and potentials has led to the widely held have led to universal management pinciples

Concept- system approach

a set of interdependent parts that work together to achieve a common goal (interdependency, wholism)

Concept- contingency approach

holds that managerial activities should be adjusted to fit the situation

basic functions and skills of managers

Must be technical, human skills and conceptual skills. motivating indiciduals and groups understanding integrating the activities and interests of the organization toward a common objective. Skills- spokeperson, entrepreneur, negotiator, leader, figurehead, monitor role.

Toolds of managers

organization chart, job description, scheduling of employees

Steps in the employment process

recruitment and selection

Do's and Don'ts of interviewing

Do's- safeguard personal confidences, learn about the applicant, ask questions, provide private interview area, make notes, maintain an attitude of friendly interest Don'ts- interrupting applicant, don't talk too much, don't rush the interview, don't lose control, do not talk down to applicant

Behaviorally anchored rating scale (performance evaluations)

performance evaluation scales that contain specific behaviors specific behaviors identified for each performance level for each job category.

Critical-incident appraisal method (performance evaluations)

Records are kept of both positive and negative occurrences/behavior for each employee to be used for performance evaluation purposes.

management by objectives (performance evaluations)

An approach to performanc eevaluation requiring the setting of measurable performance goals that are mutually agreed upon by the employee and the immediate supervisor

Fair labor standards Act of 1938

Establishes minimum wage, overtime pay, recordkeeping, and youth employment standards affecting [nonexempt] employees in the private sector and in Federal, State, and local governments.

Equal pay act 1963

An amendment to the Fair Labor Standards Act, this act requires equal pay for men and women doing equal work.

Americans with Disabilities Act of 1990

A law passed in 1990 that requires employers and public facilities to make "reasonable accommodations" for people with disabilities and prohibits discrimination against these individuals in employment.

Civil Rights Act of 1964

This act made racial, religious, and sex discrimination by employers illegal and gave the government the power to enforce all laws governing civil rights, including desegregation of schools and public places.

Factors affecting selection of equipment

the menu ( typical foods to be served), # of patrons, form of food purchased (short and long term storage), labor hours and worker abilities (skill level of workers), utilities, budget (budgetary allowance must cover the cost, floor plan (size and shape of space)

Features of equipment

Design and function, size or capacity, materials, installation, operation and performance, maintenance and replacment [Modular- a module is a standard or unti of measure modular is that size to which all units such as pieces of equipment are proportioned compatible in size to fit together]

Method of purchase

Well written specfications are an absolute necessity in any good equipment-purchasing program

Cooking equipment

this equipment must conform to the standards of groups such as american standards association, american gas association, national board of fire underwriters, underwriters laboratories, american society of mechanical engineers, NSF

Dining room furnishings- Dinnerware

materials such as china, glass, melamine, plasticware, and other combinations of materials are all used in making dishes

Dining room furnishings-Tableware

Institutional tableware falls into two classs flatware and hollow-ware

Dining room furnishings- Glassware

It is usually more economical to purchase good quality glassware than inexpensive types

Dining room furnings- Table Covers

Whatever the choice of table cover, it should be of a type and color appropriate for the facility

Productivity

A measure or level of output of goods produced or services rendered in relation to the input in terms of resources used

Total Quality Management (TQM)

A management process and set of disciplines that are coordinated to ensure that the company consistently meets or exceeds quality standards as set by customers and other stakeholders

PDCA Cycle

A continuous quality improvement model consisting of a logical sequence of four repetitive steps- Plan, Do, Check, Act

TQM tools-Key results areas/Key performance indicators

Quantifiable and measurable quality standards

TQM Tools-Just in time (JIT)

A production/inventory system that establishes a process of producing and supplying products at the right time, in the right amount, with neither defects or waster and links suppliers and customers to minimize inventory related cost

Budget

A financial plan developed to forecast future needs and achieve goals

Steps in budget planning

Evaluation phase, preparation or planning phase, justification phase, implementation or execution phase, control phase

Types of budgets

master budget-compilation of several budgets and coordinates every aspect of the operation. operating budgets- forecast of sales, expenses, and profit for specific time period or fiscal year. Cash budgets- developed to project the receipt of revenue and expenditure of funds. Capital budgets-fixed, flexible and zero based budget

Factors affecting menu selling pricing

local competition, level of service, product quality, portion sizes ambiance and location, meal period, sales mix (freq of menu items selected by customers which determines realistic price), food and labor costs, desired profit margin (difference between non-profit vs. for-profit)

Factors affecting cost control

food cost, menus, recipe costing and establishment of selling price, purchasing, receiving, storage and storeroom control, food production portion size, labor cost control, types of foodservice system, hours of service, physical plant, type and extent of services offered.

How to calculate revenue and menu pricing

Inventory at beginning of the period+plus purchases made during the period=equals total value of avilable food. -less inventory at the end of the period=equals cost of goods sold during the period.

cost approaches to pricing

Food cost percentage based on raw food cost of menu items plus a pricing factor. Formula: selling price=item food cost*Pricing factor. Raw food cost-found by costing the standardized recipe for each menu item.

Types of cost

Fixed- remain constant despite fluctuations in revenue, variable- dynamic with regards to up and down sales volume, controllable vs. non controllable, direct- attributed to a certain area in the operation, Indirect (AKA overhead)

Physical layout

pertains to material existence measured by weight, motion, and resistance. Thus anything taking up space in a facility must be accounted for and fit the available space

Design

Refers to the broad function of developing the facility, including site selection, menu, equipment requirements, and other planning functions that will guide the project into reality

Layout

refers to the process of arranging the physical facilities, including equipment such that operational efficiency is achieved. This involves a design drawn on paper to show walls, windows, doors and other structural compenents. The equipment and other facilities are then arranged and drawn onto the plan

Trends affecting foodservice design

changes in patterns of dining out (more people than ever before are eating meals away from home) change in desired menu items (a concern for physical fitness and well-being has led to an increase in lighter menu offerings) concern for employees (shortages of skilled labor and the desire to retain employees has led designers to consider making foodservice facilities more attractive) economic factors, built in safety, viewing new facilities, federal state and locals law codes

Special consideration for commercial facilities

catering to downtown shoppers and businesspeople, often have limited lunch period, vertical structure, visible to public.

Special consideration for correctional facilities

security, personal safety, protection against sabotage

Special consideration for schools/universities

First floor and well ventilated to allow cooking odors to dissipate, large space, accommodate needs for students diversity

Special consideration for hospitals and health care centers

facility planning must provide for the needs of staff, employees, visitors, guest, and patients

Steps in planning the facility design

prepare a prospectus, organize a team, conduct a feasibility study, make a menu analysis, consider the desired architectural, consider the cost versus money available relationship

Work areas and their function

Receiving, storing and issuing food, pre-preparations, preparations, food assembly/serving, warewashing, supporting services.

When specification, bids, contracts, and a punch list are used

Specifications for all aspects of the work and for the equipment required, includes details such as the location of the building. Punch list a detailed checklist that would reveal any defective, substitute or inferior equipment so that corrections could be made, contract is generally awarded to the low bidder, contract documents advertised to interested bidders.

Percentage of energy consumption from water

25%

Percentage of energy consumption from carbon dioxide

35%

Statistics pertaining to waster recovered through recycling; daily/annual individual waste

56 million tons of solid waste is recovered

Green design

The use of sustainable principles that minimize the use of nonrenewable resources and seek to prevent air, water, and ground contamination and other activities that degrade the environment.

Effective energy management program

Energy management program requires constant participation of every employee in operation , ventilation system, mixing power sources, proper use and maintenance of equipment

To maximize energy usage (HVAC)

Heating, ventilation, air conditioning system, account for half of an operations energy use make up air for hoods use heat recoverly systems in hoods use evaporative covers

To maximize energy usage (water heating)

heating water is one of the more energy intensive aspect of an operation

To maximize energy usage (dishwashing)

chemical dishwasher install easily accessible switch

To maximize energy usage (ranges)

open burners reduce the air cooling load because there is minimal heat radiation when cooking operation is completed

To maximize energy usage (Fryers)

floor fryers provide maximum production capabilities and have self contained power oil filter units for ease and speed of filtering

Conserve water/gray water

wash water and other waste that goes down sink. also turning off faucets completely, running dishwashers at full capacity, using low flow toilets in rest rooms, serving water to customers only when requested

Municipal solid waster

solid waste management is an ethically, legally, and economically mandated priority of foodservice management today

Integrated solid waste management

The complementary use of a variety of waste management practices to safety and effectively handle the integrated solid waste stream with the least adverse impact on human health and the environment

Waste Audit

method of determining amounts and types of waste produced by operation

Waste stream analysis

collecting, sorting, weighing

Marketing

activity directed at satisfying the needs and wants of customers

Marketing concept

management philosophy that determining and satisfying the wants and needs of customers is the primary objective of an organization

Marketing cycle

recurrent series of activites designed to meet the wants and needs of customers the cycle is driven by customer feedback

Target market

market segment identified by the seller as having specific wants or needs

Marketing segmentation

process of placing customers into groups of like characteristic such as demographic s or geographic location

Demographic segmentation

dividing or segmenting a market into groups of people based on variables such as age sec income education religion and race

Geographic segmentation

dividing market into different units based on nation state region city neighborhood

Psychographic segmentation

dividing market into groups based on social lifestyle and personality

Product

combination of goods and services that satisfies a want or need

Place

distribution and how products are sold