FOOD SERVICE MANAGEMENT MODULE - Speech or Presentation Example

Food Service Management Module al Affiliation Food Service and Management Problems How many 3 oz. servings of cooked ground beef will be available if 30 pounds are purchased (25% loss)?Servings= EP (converted to a number)/Portion sizea. 1202. If you want to provide enough fresh green beans for 100 4 oz. portions and the percent yield is 88%, how many pounds would you purchase?= EP/% yield b. 31.5 c. A prenatal clinic that serves approximately 110 patients each week has a staffing standard of one dietitian for every 250 patients per month.

The number of Dietitian full time equivalent (FTE) needed for the clinic is:I week = 110 patients4 weeks = 440 patients250 patients per month = 1 dietitian440 patients=a. 1.76 d. How many cases of juice will you need to buy in order to serve 225 (4 oz.) portions of apple juice from #5 cans?= EP/% yieldd. 1 2/3 e. If your food cost per meals sold in the coffee shop last month was $21,657.00 and the average food inventory was $6,932.00 what is your inventor turnover?Inventory Turnover rate= cost of sales (food cost)/Average Inventory cost = (21,657.00/6,932.00) = 3.12f. A recipe for custard requires 8 quarts of milk for 75 portions.

How much milk would be required for 200 portions?4quarts=I gala. 5 1/3 gal.g. A hospital with 350 beds had an average census f 93% in January. The food inventory value on December 31 was $45,000. Food purchased for January totaled $32,300 and the closing inventory in January was $36, 500. The per patient meal cost for January was:Inventory Turnover= cost of food/ Average Inventory cost=$ 1.38c. If you have 12 FTE food service workers in the cafeteria of a hospital who work a 5 day/40 hour week, how many full time relief employees will you need to cover this function 7 days per week?

FTE per week= Labor hours worked per week/40-hour worked week=d.) 5.6d. If the percent age loss in preparation is 30% and the standard portion size is 4 oz., approximately how many servable portions can be obtained from a piece of raw meat that weighs 9 Lbs.?c. 25d. The approximate selling price of an 8 oz. steak purchased at $ 3.30 per pound with a desired food cost of 40% is:40/100* $3.30a. $ 1.32e. In a nursing home with 650 patients it takes 16 minutes to prepare one meal. How many FTEs are needed per week?

Total number of minutes taken=48*650 =10400 in a weekIn a week=10400*7=72800minutesFTE= a. 260f. How many meals per labor hour were served if 36 FTE produced 4,200 meals in one week?FTE per week= Labor hours worked per week/40-hour worked weekc.3.27g. A 9 pound roast beef cost $ 3.60 per pound. Edible portion is 65%. What is the AP price of the roast?65% = 9 pound100% = 13.84pound1 pound = $3.60b.$ 49.85h. What is the EP cost per pound?EP cost= Raw purchase cost/cooked edible costc. $5.55c.

If 9,600 meals can be prepared by food service workers working one week, how many meals can be prepared per minute?40hrs=96000.016667=?0.016667/40*9600a. 4d. What is the food cost percentage if the cost of food is $ 435 and the income is $ 1,160?435/1160 * 100%a. ,38 %e. What is the monthly profit of a food service with food and labor costs of 70%, a monthly rent of $ 1,200 (4 % of sales) and other overhead costs of $ 2,500 per month?d.$ 9,000f. The number of meals sold per day in a food service decreases from 1,500 to 1,300, but the number of labor hours remains the same.

Based on figures shown below, what is the current labor cost percentage of gross income?Figures:1,500 meals per daySales average: $ 2.50 eachGross income: $ 3,750Labor costs: $1,000 c.33%MANAGEMENT PROBLEMSCost Control Problems1. University Hospital served 2012 meals last week. Their patient census had a daily average of 205. 14 FTEs were working a standard 40-hour week in food service. Calculate how many meals were produced for each labor hour.Served meals= 2012FTEs= 14Patients census daily average= 205Meals per hour= Number of meals produced/ Number of hours worked2.

The Food Service Director of a new school facility has to budget for her staff for the upcoming year. She will be expected to provide breakfast and lunch for all the 95 special education children attending the facility five days a week. How many FTEs will she need to hire? The industry average is 3.5 meals/labor hour.FTE per week= labor hours per week/40 hour work weekStaffing Problems3. Your operation works 7 days a week with two eight-hour shifts each day. Your FTEs work five 8-hour shifts in a 40-hour week.

One FTE relief can cover how many employees?7 days per week 2/8 hour shift @ dayFTE per week=7 divide by 2/8 multiply by 3.5 meals/labor hour= 19 employees 4. FTE per week= Labor hours worked per week/40-hour worked week The following schedule may help you to solve this problem:PositionMonTuesWedThursFriSatSunCook 1XXXXXOOCook 2OOXXXXXCook 3XXOOXXXRelief CookXXXXOXOX: work O: off You have 8 FTE diet technicians who have the primary duty of providing selective menu service to all patients.

This is a 7-day a week function. The diet techs work a 5-day, 40-hour week. How many full-time relief employees do you need to cover this function 7 days a week? FTE per week= Labor hours worked per week/40-hour worked week5. Hillside Cafeteria is an independent business operating on the ground floor of a retirement center. The residents of the center are the primary customers of this cafeteria. The owner/ operator employs 10 FTE to run the cafeteria 6 days a week, 2 meals per day. Cash register receipts indicate that 4,800 meals were served during the month (four weeks).

HILLSIDE CAFETERIAINCOME STATEMENTFOR THE MONTH ENDING NOVEMBER 30, 2008RevenueFood sales …………………………………………………………….. $ 20,000.00Cost of food sold: Beginning inventory 11/1/08 …………………………… $ 2,000.00 Add: Food purchases …………………………………… 7,000.00 Cost of food available for sale …………………………. 9,000.00 Less: Ending inventory 11/30/08 ………………………. 1,000.00 Cost of food sold …………………………………………………………… 8,000.

00Gross profit on food sales ………………………………………………… … 12,000.00Labor cost ………………………………………………………… 6,000.00Operating expenses …………………………………………….. 2,000.00 Total labor and operating expenses …………………………………….. 8,000.00Net income ………………………………………………………………………. $ 4,000.00 HILLSIDE CAFETERIABALANCE SHEETNOVEMBER 30, 2008AssetsCurrent assets Cash …………………………………………………… $ 10,000.

00 Accounts receivable …………………………………. 1,000.00 Inventory – food ……………………………………… 1,000.00 Total current assets ……………………………………………………. $ 12,000.00Fixed assets ………………………………………………….. 40,000.00 Land and building ……………………………………. 10,000.00 Equipment and furniture ………………………………………………. 50,000.

00 Total fixed assets ………………………………………………………. $ 62,000.00 Liabilities and Owner’s EquityLiabilities Accounts payable ……………………………………. 5,000.00 Mortgage ……………………………………………… 10,000.00 Equipment loans …………………………………….. 1,000.00 Total liabilities ………………………………………………………….. $ 16,000.

00Owner’s equity …………………….…………………………………………. 46,000.00Total liabilities and owner’s equity ……..………………………………… $62,000.005 A. Which of the following statements is incorrect in reference to an income statement? c.) It is a financial statement for a moment of time, also known as statement of Financial position.5B.Choose the best answer to complete the following; “The Balance Sheet is a document in which a business summarizes its financial condition and key policy changes once a year.5C. The total amount of indebtedness by the owner of this cafeteria is:Mortgage + equipment 10,000+ 1000 a.

$ 11,0005D. What was the average check (cost/meal) for the month of November? Average check= Sales/Number of customers c. 2.50FOOD COST FORMULAS1. Determine the Selling Price of Food:What should the selling price of a ½ cup of fruit cocktail be if the food cost is 40%?Facts: ½ cup service portion Package: #10 cans/ 6 cans per case; that is to say ten cans per 6 cans per case is equivalent to half cup service portion Cost: $ 38.00 2. Determine Food Cost Per Meal:Inventory on hand: $ 8,000.

00Purchase food this month: 5,000.00Ending inventory: 6,500.00Total # of meals served: 7,200Food cost per meal= (beginning inventory-ending inventory)+food purchase/number of meals per month; this is to say that the food cost per meal will be equivalent to food purchase/number of meals per month minus beginning and ending inventory, = (8000-6500)+5000/7200 =0.90283. Yield CalculationHow many # 10 cans of fruit cocktail are needed for a hospital of 550 beds to serve ½ cup portions at lunch?

Facts: #10 cans/ 6 cans per case 12 cups in a #10 can4. Percentage LossIf the percentage loss in preparation is 30% and the standard portion size is 5 ounces, approximately how many portions can be obtained from a piece of raw meat that weighs 9 pounds?70/30x5=12 potions5. Recipe ConversionA recipe for vanilla pudding yields 200 portions and contains 8 dozen eggs, 8 pounds of sugar, 9 quarts of whole milk and ½ cup of vanilla. How many pounds of sugar are needed to yield 425 portions?MANAGEMENT CASE STUDIESCase Study IMary Smith is the Food Service Director in a private 100-bed long term care facility.

It is three (3) days before Christmas. Carl, the head cook, has a severe cold and cough. Due to the facility policy, Carl has used up all his vacation and sick time for the calendar year. One day, Mary received complaints from several of her employees concerned about his spreading of his germs to the staff and residents. In her role as Food Service Director, Mary advised Carl to go home and get some rest to improve his health. He refused her advice, and replied, “I feel fine except for a little cold.

I’ll be OK. And besides, as you know, I do not have any remaining sick days and cannot afford to take a day off without pay.” Mary replied, “I guess you are not taking my advice.” Carl responded, “I am not going home! You have no right to send me home. You need me to cook the special holiday meal for the residents like I do every year. Who else will do it? And besides, I need the double time and a half pay I receive for working on Christmas Day.” Mary quickly realizes her alternatives are limited by the limited staff and the facility policies, especially during the holiday time when demands are great.

Mary needs top quickly decide what to do.1. Identify who has the authority to decide if the employee is too sick to work at the facility.Mary has the jurisdiction to decide whether an employee is too sick to work at the facility as long as it affects the operational activity in the facility.2. Use management skills that empower the employee to make a decision that is best for the facility.Make Carl realize the repacautions involved in the place of work if he continuously refuse to take some time off; Fellow employees resigning, infecting his colleges, and even to an extent of infecting their esteem customers in the long run.3. Identify alternatives that will resolve the problem favorably for the employee and the facility.i.) Offer him a half-day pay instead of going away without pay.ii.) Try reasoning with him on the kind of impact his health impacts on his colleges and consequently to their customers.

Case Study IIJudy has been employed as the assistant cook at this hospital for six years. During these years, she has been a reliable and dedicated worker. She started at the hospital as a dishwasher and was promoted to a dietary aide and then to assistant cook. She has worked under the direction of Larry, the Head Cook for the past three (3) years. Judy has always had a good relationship with her co-workers and received excellent evaluations from her supervisors.Larry resigned, quite unexpectedly, without giving advice.

Judy’s eagerness to learn, her ability to work with others, and her seniority were what the Food service Director decided were qualities that merited her promotion to Head Cook. The Food Service Director tries to promote from within the facility as an incentive to all employees. In addition, in this case, he thought it would help the quick transition, since Judy was very familiar with the hospital, and there was not any time to train her.The Head Cook position is a supervisory role, which requires delegation skills, communication, problem solving and leadership skills.

The Head Cook is responsible for meal production for three meals, five days per week, in addition to overseeing the relief cook on weekends. Judy is now also responsible for scheduling the people she supervises, proper use of ingredients and cost control.Judy was very happy to be promoted, but very apprehensive because she did not have much supervisory experience and was very friendly with her co-workers. The Food Service Director promised her he would help her if she needed anything.After several weeks in her new job, the director noticed that although meals were prepared properly and were being delivered on time, employee absenteeism was much higher than before, and Judy was working long hours and weekends.

He discovered that Judy was working the long hours to cover the absent employees’ positions. They knew she would not deny special requests for time off, and had taken advantage of her previous friendship with them.Even though the Director was confident she could do the job, after several weeks he is feeling less confident about the decision.1. Identify the problemsJudy is too friendly to her colleges to an extent that they take advantage of that.Judy being friendly makes her predictable.

Judy lacks proper problem solving skills even after realizing the constant absenteeism of her colleges.The director was too quick to appoint Judy as the head cook without properly training her.2. What should the Director do to fix the problems?Subject Judy to training on leadership, supervisory and problem solving skillsIssue clear directive the number of days or hours one is to be away from job in any specific week,month or year.ReferencesLan, C. (2011). Service-learning in higher education: National and international connections.

Indianapolis: University of Indianapolis Press.