RD Exam Review - Food Service
Questions And Answers.
Define the prime cost method of menu pricing. -
\Prime cost of menu pricing is an approach that uses the raw cost of food and labor cost
to determine the cost of supplies. Additional costs from service, sanitation, and
administrative expenses are not included in prime cost.
Prime Cost = Raw food cost + Direct labor cost
Prime Factor = Food cost % + % of direct labor cost (divide 100 by total)
Selling Price = prime cost x prime factor
Example.
Raw food cost = 1.80
Food cost percentage = 0.333
labor cost = 5 minutes @ $12/hr
Labor cost percentages = .467
1.80 + (5/60 *12) = 2.8 (prime cost)
.333+.467 = 80%
= 1.25 (markup price factor)
2.8 * 1.25 = $3.50 selling price
What are four principles of cash handling? -
\Separation of duties: Cash handling responsibilities should be divided among different
personnel
Authorization, accountability, and approval: Policies and procedures should be in place
Security of assets: Background checks should be standard practice to ensure security
of assets
Auditing of practice: Periodic, unannounced audits of cash drawers and procedures are
needed to monitor daily practice
Four entrees are on next Friday's menu:
BBQ ribs, seafood platter, roast beef, and filet mignon.
The number of each item sold the last time this menu was offered was 76, 118, 96, and
154, respectively, for a total of 444 entrees sold.
For the past five Fridays, the following noon meal counts were recorded: 447, 423, 437,
444, and 429. For next Friday, how many portions of roast beef will be forecasted? -
\95
,1. Find the average entrees sold for the 6 weeks (total entrees = 437.3)
2. Calculate the popularity index, which is 96 divided by 444 entrees. (Popularity index =
21.6%.)
3. To calculate how much roast beef should be forecasted for next Friday, multiply
0.216 by 437.3. The result is 95.
What are the four types of resources in a foodservice setting? -
\Human: Labor and skill
Materials: Food and supplies
Facilities: Space and equipment
Operations: Money, time, utilities and information
Describe the four functional subsystems of a foodservice operation -
\Procurement
Production
Distribution and service
Safety, sanitation and maintenance
What are the three basic foodservice kitchen-related costs and how they can be used to
reduce spending? -
\Labor, which can see cost cuts by increasing productivity
Utilities, for which costs can be reduced by increasing equipment energy efficiency
Food, which can see cost cuts via careful menu planning
What is the back-to-back variation of parallel design in a foodservice kitchen? -
\In a back-to-back parallel design, equipment is arranged in two straight lines in the
central island.
Central ingredient room -
\quality control measure (recipe standardization)
assure storage, inventory, production control
saves food costs
,When would a foodservice kitchen opt to use the L-shape variation of parallel design? -
\A foodservice kitchen may be designed as an L-shape when there is insufficient space
to use the back-to-back or face-to-face setup.
The L-shape is well suited for accessing several groups of equipment.
When trying to cut down on the number of employees on a tray assembly line, evaluate
the: -
\number of work stations
When would a foodservice kitchen opt to use the U-Shape variation of parallel design? -
\The U-shape formation in a foodservice kitchen is ideal for small area with only one or
two employees.
Discourages through traffic
Why is the straight line design is the most desirable flow plan for a foodservice kitchen?
-
\minimizes backtracking
saves time and prevents confusion about what is leaving the kitchen for service or
delivery.
How do you calculate the return on investment (ROI) when selling kitchen equipment? -
\ROI = (Selling price of the equipment - Initial cost of the investment) / Initial cost of the
investment
Ex. If you originally bought for $8600 and then sold for $3600 six years later, the the
ROI = ($3600 − $8600) / $8600
= −5000/8600
= −0.58
Which federal agency is responsible for certifying foodservice equipment? -
\Certification from the Occupational Safety and Health Administration (OSHA) signifies
that the equipment meets a set of minimum standards for safety and sanitation.
Note: NSFI and UL certify equipment safety
Identify the 5 different types of warranties and what they cover. -
\Parts warranty: Covers repair or replacement of defective parts
Labor warranty: Covers labor costs involved in repair or replacement of defective parts
Refrigeration warranty: Is an extension of a parts warranty; covers the compressor
, Service contract: Covers repair and replacement costs beyond the standard warranty
time limit
Carry-in warranty: Covers parts replacement but covers labor cost only if the piece of
equipment is brought to the repair facility for service.
What is the sequence of operation in foodservice establishments? -
\Purchasing
Receiving
Storing
Issuing
Producing
Selling and Serving
What is the ABC inventory method? -
\The ABC inventory method divides products into 3 categories based on monetary
value:
A: High-value inventory (tightest control)
B: Moderate-value inventory
C: Low-value inventory
The higher the value, the more careful the inventory control required.
What is the edible-portion (EP) cost if the as-purchased (AP) weight is 20 lb, AP cost =
$1/lb, and percent yield = 50% -
\EP cost = (AP cost/lb × AP weight) / percent yield
(1 × 20 lb)/ 50% = $40
EP cost is $40
What are the components of a production schedule? -
\Tells you what to do and when:
Preparation time schedule
Overproduction/underproduction
Menu item
Quantity to prepare
Employee assignment
Actual yield
Pre-preparations
Substitution and special instructions and comments
Disaster menus -
\multiple days of food supplies available
Questions And Answers.
Define the prime cost method of menu pricing. -
\Prime cost of menu pricing is an approach that uses the raw cost of food and labor cost
to determine the cost of supplies. Additional costs from service, sanitation, and
administrative expenses are not included in prime cost.
Prime Cost = Raw food cost + Direct labor cost
Prime Factor = Food cost % + % of direct labor cost (divide 100 by total)
Selling Price = prime cost x prime factor
Example.
Raw food cost = 1.80
Food cost percentage = 0.333
labor cost = 5 minutes @ $12/hr
Labor cost percentages = .467
1.80 + (5/60 *12) = 2.8 (prime cost)
.333+.467 = 80%
= 1.25 (markup price factor)
2.8 * 1.25 = $3.50 selling price
What are four principles of cash handling? -
\Separation of duties: Cash handling responsibilities should be divided among different
personnel
Authorization, accountability, and approval: Policies and procedures should be in place
Security of assets: Background checks should be standard practice to ensure security
of assets
Auditing of practice: Periodic, unannounced audits of cash drawers and procedures are
needed to monitor daily practice
Four entrees are on next Friday's menu:
BBQ ribs, seafood platter, roast beef, and filet mignon.
The number of each item sold the last time this menu was offered was 76, 118, 96, and
154, respectively, for a total of 444 entrees sold.
For the past five Fridays, the following noon meal counts were recorded: 447, 423, 437,
444, and 429. For next Friday, how many portions of roast beef will be forecasted? -
\95
,1. Find the average entrees sold for the 6 weeks (total entrees = 437.3)
2. Calculate the popularity index, which is 96 divided by 444 entrees. (Popularity index =
21.6%.)
3. To calculate how much roast beef should be forecasted for next Friday, multiply
0.216 by 437.3. The result is 95.
What are the four types of resources in a foodservice setting? -
\Human: Labor and skill
Materials: Food and supplies
Facilities: Space and equipment
Operations: Money, time, utilities and information
Describe the four functional subsystems of a foodservice operation -
\Procurement
Production
Distribution and service
Safety, sanitation and maintenance
What are the three basic foodservice kitchen-related costs and how they can be used to
reduce spending? -
\Labor, which can see cost cuts by increasing productivity
Utilities, for which costs can be reduced by increasing equipment energy efficiency
Food, which can see cost cuts via careful menu planning
What is the back-to-back variation of parallel design in a foodservice kitchen? -
\In a back-to-back parallel design, equipment is arranged in two straight lines in the
central island.
Central ingredient room -
\quality control measure (recipe standardization)
assure storage, inventory, production control
saves food costs
,When would a foodservice kitchen opt to use the L-shape variation of parallel design? -
\A foodservice kitchen may be designed as an L-shape when there is insufficient space
to use the back-to-back or face-to-face setup.
The L-shape is well suited for accessing several groups of equipment.
When trying to cut down on the number of employees on a tray assembly line, evaluate
the: -
\number of work stations
When would a foodservice kitchen opt to use the U-Shape variation of parallel design? -
\The U-shape formation in a foodservice kitchen is ideal for small area with only one or
two employees.
Discourages through traffic
Why is the straight line design is the most desirable flow plan for a foodservice kitchen?
-
\minimizes backtracking
saves time and prevents confusion about what is leaving the kitchen for service or
delivery.
How do you calculate the return on investment (ROI) when selling kitchen equipment? -
\ROI = (Selling price of the equipment - Initial cost of the investment) / Initial cost of the
investment
Ex. If you originally bought for $8600 and then sold for $3600 six years later, the the
ROI = ($3600 − $8600) / $8600
= −5000/8600
= −0.58
Which federal agency is responsible for certifying foodservice equipment? -
\Certification from the Occupational Safety and Health Administration (OSHA) signifies
that the equipment meets a set of minimum standards for safety and sanitation.
Note: NSFI and UL certify equipment safety
Identify the 5 different types of warranties and what they cover. -
\Parts warranty: Covers repair or replacement of defective parts
Labor warranty: Covers labor costs involved in repair or replacement of defective parts
Refrigeration warranty: Is an extension of a parts warranty; covers the compressor
, Service contract: Covers repair and replacement costs beyond the standard warranty
time limit
Carry-in warranty: Covers parts replacement but covers labor cost only if the piece of
equipment is brought to the repair facility for service.
What is the sequence of operation in foodservice establishments? -
\Purchasing
Receiving
Storing
Issuing
Producing
Selling and Serving
What is the ABC inventory method? -
\The ABC inventory method divides products into 3 categories based on monetary
value:
A: High-value inventory (tightest control)
B: Moderate-value inventory
C: Low-value inventory
The higher the value, the more careful the inventory control required.
What is the edible-portion (EP) cost if the as-purchased (AP) weight is 20 lb, AP cost =
$1/lb, and percent yield = 50% -
\EP cost = (AP cost/lb × AP weight) / percent yield
(1 × 20 lb)/ 50% = $40
EP cost is $40
What are the components of a production schedule? -
\Tells you what to do and when:
Preparation time schedule
Overproduction/underproduction
Menu item
Quantity to prepare
Employee assignment
Actual yield
Pre-preparations
Substitution and special instructions and comments
Disaster menus -
\multiple days of food supplies available
