NHM 372 Final Exam Study Guide
(Answered) 169 Questions and Correct
Answers. 2025/2026.
Portion Control
Uniform portion sizes for cost control and customer satisfaction
Production is the process by which
Products are created
In foodservice, production is the
managerial function of converting food purchased (in various stages of preparation) into menu items
that are served to customers
Forecasting is
an estimate of future needs
Production demand
impacts purchasing, production, and customer satisfaction
-overproduction & underproduction
Overproduction
A condition in which production of goods exceeds the demand for them
- leftover, have to make decision about what to do with them: throw out and loose money, or
reserve/repurpose items
-both ways result in loss money
Underproduction
production of less food than is needed for service.
-results in dissatisfaction
-costs operation money, many times a decision is made to make another item as a substitute
Quantity demand can be predicted by
two methods most commonly used:
-historical records
-forecasting models
Subjective models - historical records
Assumes past data is relevant and past behaviors will continue, may or may not be reliable
-temperature outside, special events, how much was sold/produced, holidays & how they impact
demand
Objective models
, mathematical and computer models calculate to determine how much to produce
-when considering model, consider: Cost, Accuracy, Lead time
Which forecasting models are the most frequently used?
Historical records and moving average
Moving average
-most common & easiest in time series models of
-compute average of number of portions sold for the last 5+ times that the menu item was offered
-add first 5 lines, divide by 5 = line 5 moving average. Do the same for each line of data
What is the primary control tool in the production subsystem?
production schedule (worksheet)
Basic information needed in a production schedule
• Unit name
• Meal
• Actual customer count
• Weather
• Special events
Additional information included in a production schedule
• Employee assignments
• Menu item(s)
• Quantity to prepare
• Yield
Ingredient Assembly
ingredient room or centralized area - area designed for measuring ingredients required for recipes
and transported to various work centers
Controlling ingredients impacts
quality and quantity control
Recipe
Formula communicating amounts of ingredients to use and procedures to combine the ingredients
Recipe's are formatted with
styles, weights and measurements
Recipes should be ______ to provide consistency
standardized
What is an easy way to avoid over & under production?
adjusting recipes
How do foodservice recipe booklets differ from home recipe booklets?
(Answered) 169 Questions and Correct
Answers. 2025/2026.
Portion Control
Uniform portion sizes for cost control and customer satisfaction
Production is the process by which
Products are created
In foodservice, production is the
managerial function of converting food purchased (in various stages of preparation) into menu items
that are served to customers
Forecasting is
an estimate of future needs
Production demand
impacts purchasing, production, and customer satisfaction
-overproduction & underproduction
Overproduction
A condition in which production of goods exceeds the demand for them
- leftover, have to make decision about what to do with them: throw out and loose money, or
reserve/repurpose items
-both ways result in loss money
Underproduction
production of less food than is needed for service.
-results in dissatisfaction
-costs operation money, many times a decision is made to make another item as a substitute
Quantity demand can be predicted by
two methods most commonly used:
-historical records
-forecasting models
Subjective models - historical records
Assumes past data is relevant and past behaviors will continue, may or may not be reliable
-temperature outside, special events, how much was sold/produced, holidays & how they impact
demand
Objective models
, mathematical and computer models calculate to determine how much to produce
-when considering model, consider: Cost, Accuracy, Lead time
Which forecasting models are the most frequently used?
Historical records and moving average
Moving average
-most common & easiest in time series models of
-compute average of number of portions sold for the last 5+ times that the menu item was offered
-add first 5 lines, divide by 5 = line 5 moving average. Do the same for each line of data
What is the primary control tool in the production subsystem?
production schedule (worksheet)
Basic information needed in a production schedule
• Unit name
• Meal
• Actual customer count
• Weather
• Special events
Additional information included in a production schedule
• Employee assignments
• Menu item(s)
• Quantity to prepare
• Yield
Ingredient Assembly
ingredient room or centralized area - area designed for measuring ingredients required for recipes
and transported to various work centers
Controlling ingredients impacts
quality and quantity control
Recipe
Formula communicating amounts of ingredients to use and procedures to combine the ingredients
Recipe's are formatted with
styles, weights and measurements
Recipes should be ______ to provide consistency
standardized
What is an easy way to avoid over & under production?
adjusting recipes
How do foodservice recipe booklets differ from home recipe booklets?
