NHM 441 Exam 45 Questions with Answers 2023,100% CORRECT

NHM 441 Exam 45 Questions with Answers 2023 Challenges of energy efficiency in food service is due to? - CORRECT ANSWER cooling systems generating heat, the production of large amount of food waste, consumption of large amount of water A carbon footprint is? - CORRECT ANSWER total greenhouses gas emissions caused by a foodservice operation; expressed as carbon dioxide equivalent What types of restaurants are incorporating fresh fruits and vegetables as part of becoming more sustainable - CORRECT ANSWER fine dining, qsr, fast casual, casual The two prominent professional sustainable certifications are? - CORRECT ANSWER LEED and GRA The first step in developing a sustainable operation is an audit. - CORRECT ANSWER true What is unique about seafood - CORRECT ANSWER it is considered more sustainable than animals, it requires less resources than animals Energy Star is? - CORRECT ANSWER a certification that identifies more efficient equipment LEED is a type of lightbulb that is very energy efficient - CORRECT ANSWER false, LED. and CFL Sustainability is the concept of sustainability is composed of what three pillars? - CORRECT ANSWER economic, environmental, social Food waste accounts for about ____of global greenhouse gas emissions - CORRECT ANSWER 8% Two efficient light bulb types are - CORRECT ANSWER LED and CFL Environmental sustainability is also known as ergonomic. - CORRECT ANSWER false, study of electromagnetic forces Which is a benefit of using the farm to table model? - CORRECT ANSWER a reduction in carbon. emissions The goal of inventory management is to do what? - CORRECT ANSWER minimize excess. products, use the inventory. as quickly as possible Prepping to shelf life is the process of placing foods directly on shelved for sale after preparation - CORRECT ANSWER false In order for supplier relations to be maintained, what characteristics need to exist in the business relationship - CORRECT ANSWER a high level of trust on both sides, understanding. that the supplier needs to earn a fair profit, understanding that the need for larger orders results in both sides prospering There are ______ major steps in every procurement process - CORRECT ANSWER 8 Just-in-Time ordering (JIT), is a process of ordering inventory where products are placed directly into production upon arrival - CORRECT ANSWER true Procurement in foodservice businesses is the process of obtaining products and services needed to support daily operations - CORRECT ANSWER true Prepping to shelf life involves what? - CORRECT ANSWER JIT ordering, accurate forecasting, minimizing the prep time. of products ____________ can influence and affect the size and scope of the inventory - CORRECT ANSWER the menu, recipes for menu items, storage. capacity The process of using the oldest products first is often called what? - CORRECT ANSWER first in first out The majority of theft in a foodservice operation comes from who? - CORRECT ANSWER employees Cross-utilization is the use of multiple ingredients in a single menu item. - CORRECT ANSWER true Mixed costs are? - CORRECT ANSWER often called semi variable costs, contain both fixed and variable costs Assuming that Gross profit is $1,250,000 and Variable expenses (labor and other) are $800,000 what is EBITA? - CORRECT ANSWER $450,000; or cannot be determined What is the total Cost of Sales? - CORRECT ANSWER beginning inv + purchases - ending inv Assume that total variable costs are 82% of Revenue and fixed expenses are $400,000. What is the breakeven in dollars? - CORRECT ANSWER FC / (1-VC) 400,000 / (1-0.82) = 2,222,222.22 How is Gross Profit calculated? - CORRECT ANSWER rev - cos As sales increase, how are fixed costs affected? - CORRECT ANSWER fixed cost per dollar decreases An example of a step cost is employee labor - CORRECT ANSWER false; salaries The major financial tool for foodservice managers is the income statement. - CORRECT ANSWER true; also called profit and loss (P&L) statement There are two primary types of costs: variable cost (VC) and fixed cost (FC). - CORRECT ANSWER true A star is a menu item that has - CORRECT ANSWER high contribution margin, high popularity Lean is a process based on maximizing productivity while minimizing steps - CORRECT ANSWER false; minimizing waste A puzzle menue item has a? - CORRECT ANSWER high contribution margin, low popularity Contribution margin is defined as? - CORRECT ANSWER selling price - food cost Other systems and controls include Waste Audits, check audits, and energy audits - CORRECT ANSWER true; also food quality checks According to the text, to determine which items should be perpetually inventoried, a manager needs to focus on what? - CORRECT ANSWER items that cost the most, most popular sellers The ultimate goal of a menu engineering and analysis process is to determine - CORRECT ANSWER which specific menu items need to stay as they are, which menu. items might improve the bottom line with modifcations, which ones need to be removed and/or replaced A perpetual inventory is an inventory system that is only used once - CORRECT ANSWER false; used daily A plow horse is a menu item that has a? - CORRECT ANSWER low contribution margin, high popularity What is the difference between Lean and Six Sigma - CORRECT ANSWER six sigma uses a statistical approach to reduce errors five principals in Lean - CORRECT ANSWER define value, map. value. stream, create flow, establish pull system, pursue perfection A dog is a menu item that has a? - CORRECT ANSWER low, low