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business
production and operations management

Questions and Answers of Production And Operations Management

17. How does a foodservice manager keep up with new developments in design and layout?
6.4 Develop a standardized recipe and adjust recipe yield.
6.5 Calculate cost of a recipe and portion.
6.6 Calculate food cost percentage.
1. List the ways ingredients may be measured.
2. List the equivalents of: 1 gallon, 1 quart, 1 cup, and 1 tablespoon.
3. Explain how you would convert 15 cups of seedless grapes into pounds using the bridge method.
4. Explain what AP and EP are.
5. Carrots have an 82% yield. What does that mean? If you have 5 pounds of carrots (without tops), what will they yield? If you need 5 pounds of sliced carrots for a recipe, how many pounds do you
6. What are the advantages of having cooks use standardized recipes?
7. Describe the process to standardize a recipe.
8. To change the yield of a recipe, how do you get a multiplier?
9. Use the AP cost/unit formula to calculate the cost of one apple when a case of apples (80/case) costs $26.00.
10. Use the Ingredient Cost formula to calculate the cost of 3 cups of vegetable when the cost per quart is $5.50.
11. How do you calculate food cost percentage and why is it important?
7.1 Outline the distribution system for food and supplies.
7.2 Describe the organization and objectives of a purchasing department.
7.3 Explain how prepurchasing activities are accomplished.
7.4 Summarize federal food safety laws and agencies involved.
7.5 Outline how varied buying methods work.
1. Describe the distribution channel for foods. What is another term for distribution channel?
2. What types of distributors do food purchasers buy from?
3. As a purchasing manager, what would you want to achieve in addition to getting competitive prices?
4. What is a conflict of interest?
5. Why do buyers develop food specifications? Describe the components of a food specification.
6. Why would a manager do a make-or-buy analysis?
7. Why is it important for the purchasing agent to not maintain too large of an inventory?
8. How is a par value set?
9. As a purchasing agent, what are you looking for in your suppliers?
10. Which federal agencies are involved in making sure that foods are safe to eat and labeled accurately?
11. How do inspection and grading differ?
12. Distinguish between standards of identity, standards of fill, and standards of quality.
13. Compare and contrast informal and formal purchasing, including their advantages and disadvantages.
14. Explain how group purchasing and also prime vendor contracts work. What are their advantages and disadvantages?
15. What’s the difference between line-item purchasing and bottomline purchasing?
16. What events in the environment—such as anything related to the economy or climate—could have an effect on prices?
1. Describe three tools a receiving clerk uses frequently.
2. Outline the basic steps a receiving clerk goes through when a delivery is made.
3. Name three rules for putting received foods into storage areas.
4. What is a direct issue?
5. How does a receiving clerk know if the foods stored at ambient temperature or in the refrigerator or freezer are being stored correctly and safely?
6. Distinguish between physical and perpetual inventory. What are their advantages and disadvantages?
7. As a foodservice manager, how do you decrease inventory waste and theft as well as make sure you have the items when you need them while keeping a lean inventory?
8. Explain the ABC inventory method. What foods would be in the A category?
9. How do you calculate cost of goods sold?
10. How do you calculate average inventory?
11. What are the advantages and disadvantages of issuing foods?
12. What is an ingredient room? In which type of foodservice would it work best and why?
13. What knowledge, skills, and abilities would you want in a receiving clerk?
14. How does a well-planned and well-executed receiving and storage program contribute to a foodservice operation?
1. How would a chef describe mise en place and batch cooking, and why would they use these techniques?
2. Give an example of a cooking method that uses conduction, convection, or radiation.
3. List dry-heat and moist-heat cooking methods. Give an example of a food cooked using each method.
4. What is the difference between baking and roasting, broiling and grilling, sautéing and pan-frying, poaching and simmering, and browning and braising?
5. Describe three preparation techniques used to develop flavor.
6. For forecasting, what is the difference between using a simple average, moving average, or percentage method?
7. What does a production schedule communicate and why is it important?
8. Name one food that is best served with a scoop, a spoodle, a ladle, or a serving spoon.
9. What is portion control and why is it important?
10. Quality standards for served food include what aspects of menu items? How does a manager ensure that the food being served meets those standards?
11. To reduce wasted food, briefly describe how a foodservice manager can use each level of the food recovery hierarchy.
12. What does it mean when a piece of equipment is ENERGY STARcertified?
13. Describe four ways that a manager can be a good role model in terms of saving energy and water.
10.1 Compare and contrast different service styles.
10.2 Manage meal assembly, distribution, and service in healthcare.
1. How is table service different from counter or cafeteria service?Think in terms of how the order is given and how the food is served.
2. What is a ghost kitchen and why would a foodservice owner want to start one?
3. What are the pros and cons of a restaurant chain having its own delivery service or using a company such as Door Dash? As a consumer, which do you prefer and why?
4. Give three examples of settings where self-service is used and why self-service is appropriate.
5. What are the advantages and disadvantages of having a micromarket in a building that has business space for several large businesses?
6. Discuss considerations for serving quality meals to patients on five different floors in a hospital.
7. How is food kept hot once it leaves a hospital kitchen?
8. What are the advantages and disadvantages of a centralized and decentralized meal assembly? Can a healthcare facility use both?
9. How does a room service program work in a healthcare facility?What are its advantages and disadvantages compared with a traditional trayline with a cycle menu?
10. What is a pod and why would a foodservice manager choose to use pods instead of a trayline?
11. Why is the spoken menu system popular? How does it affect staffing?
12. Describe the variety of ways in which meals are served in skilled nursing facilities.
13. What does it mean to have a more person-directed culture in healthcare facilities and why it is important?
11.1 Describe management skills, functions, and roles.
11.2 Compare and contrast major approaches to management theory.
11.4 Discuss how to motivate employees.
11.5 Identify effective decision-making techniques.
1. How are managers different from hourly employees? Why are they important to hire?
2. Compare an effective manager with an efficient manager. What are a manager’s resources?
3. Describe the three categories of management skills and give an example from each category.
4. Give an example of how a manager plans, organizes, controls, and leads.
5. What are the three levels of management? How many levels of management would you find in a typical one-unit, small to medium restaurant? What would be the titles of managers at each level?
6. Why is it important to study management history?
7. What is a bureaucracy? Do they exist today?
8. How does the behavioral approach differ from the scientific management approach?
9. What has the quantitative approach contributed to management practices?
10. Have the two contemporary approaches, systems theory and the contingency approach, made managers better at what they do?Explain your answer.
11. List the four channels of communication and give an example of when each channel is used most effectively.
12. Contrast formal and informal communication.
13. What is the grapevine and how should managers deal with it?
14. What are some steps you can take to become a better listener and overall better communicator?
15. What is motivation? How is it different from job satisfaction?
16. How do you motivate an employee using goal-setting, expectancy, equity, and reinforcement theory?
17. Which types of decisions can be made using maximizing? Using satisficing?
18. Describe the steps in decision making.

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