RD Exam - Domain IV Questions And
Answers.
What does the menu determine? -
\equipment, food, space, personnel needed
What are the three degrees of choice when it comes to menus? -
\no choice--nonselective, either cycle or single use. Permits more accurate forecasting,
greater control.
limited choice--provides choices for some items
Choice--selective. better pleases clientele. Can be static or single use or cycle.
What is a static menu? -
\Same menu items every day (restaurant)
What is a single use menu? When do you use it? -
\One day use only. Use when clientele do not vary from day to day.
What is a cycle menu? -
\standing; repetition of menus in designated sequence. Planned for 3-4 weeks, then
repeated.
What are dietary restrictions of Southeast Asians? -
\They eat pork.
They eat few dairy products (need non dairy calcium source)
What are dietary needs of Kosher people? -
\no meat and dairy at the same meal
no pork
no shellfish (no shrimp)
What are the dietary needs of Chinese people? -
\Yin foods (dark, cold: fish, vegetables, fruits)
Yang foods (bright, hot: hot soup from chicken)
What are the dietary needs of Seventh Day Adventists? -
\ovolactovegetarian, no caffeine
What are the needs of Central America/Hispanic/Latin people? -
\fruits, vegetables, meat, poultry, fish
What happens to efficiency if the kitchen floor is too expansive? -
\Efficiency declines because workers waste steps moving around
What does menu engineering focus on? -
\both the popularity and the profitability of the items.
Deals with the menu mix and the contribution margin.
What are the 4 categories of menu items and what do they represent? -
\Star--highly popular, highly profitable
Dog--low popularity, low profitability
Puzzle--low popularity, high profit
Plowhorse--high popularity, low profitabillty
What is a popularity index used for? -
, \used to analyze and predict any item's sales. Chart day to day variations in demand as
well as each items popularity in relation to other items.
How do you determine popularity index (you will get a %)? -
\# of servings of an item / total number of servings of all items in that category that day
When purchasing, when do you use informal, open market purchasing? -
\when a small amount is needed quickly
This is where the buyer requests quotes on specific items for specific amounts and
qualities from one or more sources of supply
How does formal, competitive bid buying work? -
\Submit written specifications and quantity needs to vendors who then submit a price.
Bids are opened together, lowest price wins.
What does centralized purchasing involve? -
\The personnel in one office does all purchasing for all units in that organization. It is
cost effective and time saving.
What does group or co-op purchasing involve? -
\Involves union of separate units (like hospitals) not related to a single management, for
joint purchasing. They get the benefit of large volume purchasing (cheaper)
What is Just In Time purchasing? -
\purchase products as needed for production and immediate consumption by customer,
without having to store and record it in the inventory.
What are the 3 types of written specifications? -
\Technical--indicate quality by objective and impartial test results (graded food items)
Approved Brand--indicate quality by specifying a brand name or label
Performance--indicate quality by functioning characteristics of the product (ex: pH level
of detergents)
What is "collusion with vendors"? -
\gifts and favors from vendors --DECLINE these
What is a food broker? -
\Someone who does not own products (does't wear house food); connects buyers with
sellers
How do you determine how much to purchase for a food product? -
\portion size x # of servings = edible portion
then
Edible Portion / % yield = As Purchased
When determining how many servings you can obtain from an uncooked item, what
should you consider? -
\the % lost in preparation
subtract the amount that will be lost and convert it to ounces.
then, divide by portion size
In forecasting methods, what is a moving average? -
\a short term forecast
it uniformly weighs past observations, so for example, you take the data from the past
three months, and get the average, and use that as the forecast for the next month
What are causal models of forecasting? -
Answers.
What does the menu determine? -
\equipment, food, space, personnel needed
What are the three degrees of choice when it comes to menus? -
\no choice--nonselective, either cycle or single use. Permits more accurate forecasting,
greater control.
limited choice--provides choices for some items
Choice--selective. better pleases clientele. Can be static or single use or cycle.
What is a static menu? -
\Same menu items every day (restaurant)
What is a single use menu? When do you use it? -
\One day use only. Use when clientele do not vary from day to day.
What is a cycle menu? -
\standing; repetition of menus in designated sequence. Planned for 3-4 weeks, then
repeated.
What are dietary restrictions of Southeast Asians? -
\They eat pork.
They eat few dairy products (need non dairy calcium source)
What are dietary needs of Kosher people? -
\no meat and dairy at the same meal
no pork
no shellfish (no shrimp)
What are the dietary needs of Chinese people? -
\Yin foods (dark, cold: fish, vegetables, fruits)
Yang foods (bright, hot: hot soup from chicken)
What are the dietary needs of Seventh Day Adventists? -
\ovolactovegetarian, no caffeine
What are the needs of Central America/Hispanic/Latin people? -
\fruits, vegetables, meat, poultry, fish
What happens to efficiency if the kitchen floor is too expansive? -
\Efficiency declines because workers waste steps moving around
What does menu engineering focus on? -
\both the popularity and the profitability of the items.
Deals with the menu mix and the contribution margin.
What are the 4 categories of menu items and what do they represent? -
\Star--highly popular, highly profitable
Dog--low popularity, low profitability
Puzzle--low popularity, high profit
Plowhorse--high popularity, low profitabillty
What is a popularity index used for? -
, \used to analyze and predict any item's sales. Chart day to day variations in demand as
well as each items popularity in relation to other items.
How do you determine popularity index (you will get a %)? -
\# of servings of an item / total number of servings of all items in that category that day
When purchasing, when do you use informal, open market purchasing? -
\when a small amount is needed quickly
This is where the buyer requests quotes on specific items for specific amounts and
qualities from one or more sources of supply
How does formal, competitive bid buying work? -
\Submit written specifications and quantity needs to vendors who then submit a price.
Bids are opened together, lowest price wins.
What does centralized purchasing involve? -
\The personnel in one office does all purchasing for all units in that organization. It is
cost effective and time saving.
What does group or co-op purchasing involve? -
\Involves union of separate units (like hospitals) not related to a single management, for
joint purchasing. They get the benefit of large volume purchasing (cheaper)
What is Just In Time purchasing? -
\purchase products as needed for production and immediate consumption by customer,
without having to store and record it in the inventory.
What are the 3 types of written specifications? -
\Technical--indicate quality by objective and impartial test results (graded food items)
Approved Brand--indicate quality by specifying a brand name or label
Performance--indicate quality by functioning characteristics of the product (ex: pH level
of detergents)
What is "collusion with vendors"? -
\gifts and favors from vendors --DECLINE these
What is a food broker? -
\Someone who does not own products (does't wear house food); connects buyers with
sellers
How do you determine how much to purchase for a food product? -
\portion size x # of servings = edible portion
then
Edible Portion / % yield = As Purchased
When determining how many servings you can obtain from an uncooked item, what
should you consider? -
\the % lost in preparation
subtract the amount that will be lost and convert it to ounces.
then, divide by portion size
In forecasting methods, what is a moving average? -
\a short term forecast
it uniformly weighs past observations, so for example, you take the data from the past
three months, and get the average, and use that as the forecast for the next month
What are causal models of forecasting? -
