Questions and Answers of Range Management Principles

What is the first decision you will need to make?
Write a menu for your new operation taking into account current and emerging food trends.
What current social, economic, or political forces entered into your decision making in questions 1 and 2?
Based on the menu you wrote, list the cooking equipment you will need to produce your menu.
Write a specification for one of these pieces of equipment.
How would you change the dining room?
List the power-operated, noncooking equipment that you would need in your new operation.
Suggest ways in which your existing Italian restaurant and the new operation might complement each other and work together.
If your initial budget is very limited, suggest some ways that you might reduce your initial expenditures until the restaurant begins to be profitable.
List the many factors that affect decisions regarding equipment selection.
If labor cost is high in a particular area, what type of equipment should be given strong consideration?
In an assembly/serve foodservice system, what pieces of equipment are most warranted?
Discuss the advantages of modular equipment.
Discuss the factors that determine the size and capacity of equipment chosen.
What are the most common materials used in the manufacture of foodservice equipment? For what are they usually used?
List and briefly explain the desired characteristics of a metal chosen for foodservice equipment.
Describe how the gauge of metals is determined in the United States.
Identify what should be included in a specification for a piece of foodservice equipment.
What is the role of NSF International regarding foodservice equipment and furnishings?
List and briefly explain the various types of ovens now in use in foodservice operations.
From the minimal amount of information provided above, what do you see as your biggest challenges in writing the menu?
What other factors do you need to know in order to write an acceptable menu? What questions will you ask to determine these factors? Write theoretical answers to your questions.
How might you go about determining resident preferences? List some theoretical answers to your survey of resident preferences.
What challenges do you face given the wide disparity in age of the residents?
How might you address these challenges?
Who should review the menu prior to its implementation? What specifically should each person named be looking for?
Once the menu is written and implemented, how will you evaluate its effectiveness?
How often will you adjust/change the menu?
How will you balance residents’ preferences and nutritional balance? For instance, if a resident wants eggs every morning and facility starts giving him or her more variety for nutritional balance,
Write a menu covering two days including three meals and a bedtime snack each day using the information given and your theoretical answers from above.
Compare and contrast what the term menu means in the front versus the back of the house.
Refer to the examples of Scope of Services presented in Chapter
What would be the most appropriate type of menu for each business unit in each of these examples?
What is the difference between a menu plan and a meal pattern? In what contexts are these concepts used?
Describe some strategies by which a director of for school nutrition could keep her fingers on the pulse of food trends and school children.
Why is it important to define a clear objective for any menu planning or revision process?
What strategies do you think menu planners for colleges and universities should use to generate inspiration for menu planning?
Should front-of-the-house staff be involved with menu planning? Why or why not?
It is said on occasion that food safety begins at menu planning. Explain and give an example.
Plan a one-week, limited, select menu for a psychiatric facility; age range is 18 to 85 years. What factors did you consider in planning this menu?
Obtain a menu from a local organization (i.e., hospital, restaurant, school, or nursing home). Evaluate the menu on food characteristics and combinations. What changes would you recommend?
A 50-pound bag of granulated sugar is delivered by a vendor. While the vendor’s delivery man was placing it on a dolly, the bag split open. Should this sugar be accepted or rejected? Why or why not?
Ten cases of iceberg lettuce are delivered. One of the receiving clerks spot checks the top cases to make sure that they are of the desired quality and accepts the delivery. Later on when the pantry
As the Inventory Manager, you have chosen to use invoice receiving. What are the advantages and disadvantage of this method over blind receiving?
In the case above, it appears that the invoice is only used in the event of a problem.What are the pitfalls of this method?
As the manager, should you require that your receiving clerks check the delivery trucks? And, what should they be looking for?
An invoice contains 20 cases of canned, diced tomatoes and lists them as “back ordered.” What should you do?
The entire shipment of frozen vegetables shows some evidence of defrosting. What are the steps you should take in this case?
Your meat vendor delivers ground beef that comes in cases containing 3- to 10-pound bags. The outside of each case is marked 30#. Do you need to weigh this meat? Why or why not?
The PO and RWS lists USDA Choice rib eye steaks to be used for a special dinner. The cases are delivered but there is no indication on the labeling that the steaks are USDA Choice. What should you do?
Eggs are delivered to you and they are Grade AA, Extra Large as listed on the PO and RWS. However, they were delivered in an unrefrigerated truck. What should you do about this?
How does a well-planned receiving program contribute to cost and quality control?
What are some potential consequences of a poorly planned and monitored receiving process?
Identify food items where the mini-max stock level would be most appropriate. Do the same for the par stock method.
Most organizations today use a computer to track inventory (perpetual). What value then might a periodic physical inventory offer?
With what foodservice and organizational departments would the receiving function be coordinated?
What are the pros and cons of a structured process for issuing product from storage?
Why are tight security measures important in receiving, storage, and inventory?
What skills and qualities would be desirable when hiring an employee to work in receiving?
Why is it particularly important to keep the receiving area clean and in good repair?
What are the limitations to enforcing strict hours of delivery for all vendors?
Why is it risky to cut food cost in a catering operation?
What is this decision likely to do to your supplies budget?
How would you go about informing your past and regular clients about the change in policy?
What impact do you think having no foodservice personnel present at a catered event might have on food quality?
What menu items could not be served with “drop” catering?
What would you do if a client offered to pay a premium to have a “manned” event?
If administration evaluated financial performance on percentage of sales, could you avoid cutting the labor budget by increasing revenue?
What would be the advantages and disadvantages of raising the price for “manned”events rather than eliminating them completely?
If the answer to Question 7 is “Yes,” how might you go about increasing revenue?
Outline how you would evaluate the wisdom of your decision to eliminate “manned”catering. . . both when and how.
Why is knowledge of accounting standards and uniform systems of accounts important for a foodservice manager?
How do an income statement and balance sheet differ, and who is likely to use each?
What are the major requirements for any recordkeeping system?
What is the formula for determining food-cost percentage?
How are standards for food-cost percentages set?
Define markup. How is it calculated?
What three ratios are commonly used to analyze labor productivity and costs?
How are benchmarking and ratio analysis related?
What is the purpose of the budget?
Describe the three phases of budget planning.
What should be your first steps in resolving this potential problem?
In your opinion, could this situation begin as a grievance and escalate into a conflict?
Research the current minimum wages for tipped and nontipped employees in your state.
Calculate how much an employee would earn per year if he or she worked full-time(a 40-hour week) and earned the minimum wage for nontipped employees in your state.
Is this yearly wage considered to be under the poverty level?
What does the term “the working poor” mean?
Define the problem that you face here.
Outline some possible options for resolving the situation.
Choose the best solution for all involved.
What are the negative and positive spin-offs of this solution?
Name the characteristics beyond good pay and benefits that are common to the companies considered the best to work for in the United States today.
What are the rights of individuals in an organization?
Identify the tasks that are included in the staffing function of management.
Graph an integrated staffing system.
List and briefly describe the sources of potential employees.
Discuss the purposes of the employment interview.
Describe what should be included in an employee orientation program.
List the five teaching steps that should be included in an on-the-job training program.
What are the purposes of the performance evaluation interview?

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