NHM 373 Test 1 || Answers 100% Rated Correct.
Module 1: Understanding Food Service (Production) Systems correct answers 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 correct answers provides a clear, concise goal
sense of purpose
overall direction
guides decision-making and plans
thread the holds the organization together
System correct answers a collection of interrelated parts or sub-systems unified by design to
obtain one or more objectives
Purchasing Function as a System correct answers 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 correct answers 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 correct answers 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 correct answers 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 correct answers 1. Conventional
2. Commissary
3. Ready-prepared
4. Assembly-serve
Conventional foodservice correct answers 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 correct answers - 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 correct answers - 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 correct answers 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 correct answers 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 correct answers high initial capital investment for building
and equipment
need > technically skilled employees
some jobs can be monotonous
Module 1: Understanding Food Service (Production) Systems correct answers 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 correct answers provides a clear, concise goal
sense of purpose
overall direction
guides decision-making and plans
thread the holds the organization together
System correct answers a collection of interrelated parts or sub-systems unified by design to
obtain one or more objectives
Purchasing Function as a System correct answers 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 correct answers 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 correct answers 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 correct answers 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 correct answers 1. Conventional
2. Commissary
3. Ready-prepared
4. Assembly-serve
Conventional foodservice correct answers 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 correct answers - 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 correct answers - 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 correct answers 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 correct answers 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 correct answers high initial capital investment for building
and equipment
need > technically skilled employees
some jobs can be monotonous
