NHM 373 Test 1 With Complete Solutions
Module 1: Understanding Food Service (Production) Systems - ANSWER 1.
Discuss the purchasing function as a system.
2. Define a "Patient tray-line" and its characteristics.
3. Describe the 4 most common food production systems (advantages and
disadvantages).
4. List the unique challenges of foodservice and type of impact the uniqueness
has on an operation.
5. Define "food processing continuum and food of flow" and it's relationship to
food production and purchasing.
6. Identify the components of a system model and the characteristics of an
"open system".
7. Explain why dietitians should be experts about Food Systems.
Purpose of Vision, Mission, and Values - ANSWER provides a clear, concise goal
sense of purpose
overall direction
guides decision-making and plans
thread the holds the organization together
System - ANSWER a collection of interrelated parts or sub-systems unified by
design to obtain one or more objectives
Purchasing Function as a System - ANSWER A purchasing system is a
component of inventory management that can help businesses monitor and
manage inventory. With a purchasing system, you track the goods and services
you purchase as well as your company's overall inventory levels
Patient-Tray Line - ANSWER in healthcare food service, a line for service where
patient trays are assembled and checked for accuracy before food is delivered
to the patient
consequences of errors: patient safety, customer satisfaction, quality
assurance
Patient Trayline vs Cafeteria Trayline - ANSWER Patient:
focus on patients
assembled in advance, held and delivered
diet specific
limited choices
portion: controlled
cost: budgeted
,time: pre-scheduled
easier to forecast
limited marketing
Cafeteria:
focus on employees and guests
selection and service concurrently
customer self-select (less restrictive)
portions: more liberal
cost: a carte (guests/visitors) and employee discount options
time: operating hours, peaks and valleys
forecast is more challenging (holidays, specials)
presentation/display
Trayline Concerns and Focus - ANSWER efficiency and productivity- #
meals/trays per minute
quality assurance
food temperature/safety
tray (diet) accuracy
overall presentation
timely delivery to room/patient
4 Common Food Production Systems - ANSWER 1. Conventional
2. Commissary
3. Ready-prepared
4. Assembly-serve
Conventional foodservice - ANSWER foods are purchased in various stages of
preparation for an individual operation, and production, distribution, and service
are completed on the same premises
food cost: low to moderate
employee skill level: high skill needed
labor cost: high
special equipment: no
large-quantity equipment: no
conventional foodservice advantages - ANSWER - increased quality
perception/freshest
- flexibility in menu items
- food served soon after preparation
- traditional standardized recipes can be used
- most adaptable to "home type" cooking
- relatively low energy use
conventional foodservice disadvantages - ANSWER - labor intensive b/c of batch
cooking
, - consistency- quality control is difficult
- higher food cost/difficult to control
- food safety
- diversity in skill requirements needed
Commissary/centralized foodservice - ANSWER Centralized procurements and
production facilities with distribution of prepared menu items to several remote
areas for final preparation and service; centralized production facilities; foods
have little to no processing
food cost: low (buy in bulk)
employee skill level: high skilled at production only
labor cost: moderate
special equipment: yes- vehicle (transportation), blast chiller (sometimes)
large-quantity equipment: yes
commissary foodservice advantages - ANSWER lower food and supply costs
purchasing power
ingredient control is improved
effecting utilization of USDA commodities
inventory control (just-in-time)
lower labor costs
flexibility in scheduling of food preparation
mechanization of preparation
quality control (microbiological, aesthetic, nutritional)
consistency
better utilization and scheduling of production facility
flexibility in location
fully-equipped kitchens are not needed in each facility= savings in equip cost
commissary foodservice disadvantges - ANSWER high initial capital investment
for building and equipment
need > technically skilled employees
some jobs can be monotonous
equip malfunction can be significant
transportation costs
perceived loss of quality due to transportation, storage, and reheating = lower
satisfaction
recipe modifications may be required
food safety failure = ?
Ready prepared foodservice - ANSWER Menu items produced and held chilled
or frozen until heated for serving; vary from no processing to complete
processing
food cost: moderate
employee skill level: skilled cooks only
labor cost: low
Module 1: Understanding Food Service (Production) Systems - ANSWER 1.
Discuss the purchasing function as a system.
2. Define a "Patient tray-line" and its characteristics.
3. Describe the 4 most common food production systems (advantages and
disadvantages).
4. List the unique challenges of foodservice and type of impact the uniqueness
has on an operation.
5. Define "food processing continuum and food of flow" and it's relationship to
food production and purchasing.
6. Identify the components of a system model and the characteristics of an
"open system".
7. Explain why dietitians should be experts about Food Systems.
Purpose of Vision, Mission, and Values - ANSWER provides a clear, concise goal
sense of purpose
overall direction
guides decision-making and plans
thread the holds the organization together
System - ANSWER a collection of interrelated parts or sub-systems unified by
design to obtain one or more objectives
Purchasing Function as a System - ANSWER A purchasing system is a
component of inventory management that can help businesses monitor and
manage inventory. With a purchasing system, you track the goods and services
you purchase as well as your company's overall inventory levels
Patient-Tray Line - ANSWER in healthcare food service, a line for service where
patient trays are assembled and checked for accuracy before food is delivered
to the patient
consequences of errors: patient safety, customer satisfaction, quality
assurance
Patient Trayline vs Cafeteria Trayline - ANSWER Patient:
focus on patients
assembled in advance, held and delivered
diet specific
limited choices
portion: controlled
cost: budgeted
,time: pre-scheduled
easier to forecast
limited marketing
Cafeteria:
focus on employees and guests
selection and service concurrently
customer self-select (less restrictive)
portions: more liberal
cost: a carte (guests/visitors) and employee discount options
time: operating hours, peaks and valleys
forecast is more challenging (holidays, specials)
presentation/display
Trayline Concerns and Focus - ANSWER efficiency and productivity- #
meals/trays per minute
quality assurance
food temperature/safety
tray (diet) accuracy
overall presentation
timely delivery to room/patient
4 Common Food Production Systems - ANSWER 1. Conventional
2. Commissary
3. Ready-prepared
4. Assembly-serve
Conventional foodservice - ANSWER foods are purchased in various stages of
preparation for an individual operation, and production, distribution, and service
are completed on the same premises
food cost: low to moderate
employee skill level: high skill needed
labor cost: high
special equipment: no
large-quantity equipment: no
conventional foodservice advantages - ANSWER - increased quality
perception/freshest
- flexibility in menu items
- food served soon after preparation
- traditional standardized recipes can be used
- most adaptable to "home type" cooking
- relatively low energy use
conventional foodservice disadvantages - ANSWER - labor intensive b/c of batch
cooking
, - consistency- quality control is difficult
- higher food cost/difficult to control
- food safety
- diversity in skill requirements needed
Commissary/centralized foodservice - ANSWER Centralized procurements and
production facilities with distribution of prepared menu items to several remote
areas for final preparation and service; centralized production facilities; foods
have little to no processing
food cost: low (buy in bulk)
employee skill level: high skilled at production only
labor cost: moderate
special equipment: yes- vehicle (transportation), blast chiller (sometimes)
large-quantity equipment: yes
commissary foodservice advantages - ANSWER lower food and supply costs
purchasing power
ingredient control is improved
effecting utilization of USDA commodities
inventory control (just-in-time)
lower labor costs
flexibility in scheduling of food preparation
mechanization of preparation
quality control (microbiological, aesthetic, nutritional)
consistency
better utilization and scheduling of production facility
flexibility in location
fully-equipped kitchens are not needed in each facility= savings in equip cost
commissary foodservice disadvantges - ANSWER high initial capital investment
for building and equipment
need > technically skilled employees
some jobs can be monotonous
equip malfunction can be significant
transportation costs
perceived loss of quality due to transportation, storage, and reheating = lower
satisfaction
recipe modifications may be required
food safety failure = ?
Ready prepared foodservice - ANSWER Menu items produced and held chilled
or frozen until heated for serving; vary from no processing to complete
processing
food cost: moderate
employee skill level: skilled cooks only
labor cost: low
