• The exams in this course are part multiple-choice (affectionately known as multiple-guess) and part calculation.
• Any exceptions to the above are noted below.
• You must bring a calculator to the exam -- cell phones may not be used as a calculator.
• When studying for the exam:
  • Exam questions will come from the textbook and class notes.
  • Questions assess your ability to apply concepts as well as the concepts themselves. This means that the exam will test your knowledge as well as you ability to apply the knowledge.

• Chapters 1, 2, and 3 in the textbook -- More questions will be centered around chapter 3 than the other two chapters.
• Class notes for chapters 1, 2, and 3
• Study Questions -- The following will help you study for the exam. You will need to know more than just this information, however.

1. Know the difference between commercial and non-commercial food service operations and what would be classified as commercial or non-commercia
l.
2. Describe the basic responsibilities of managers in a full-service hotel. (rooms, engineering, food and beverage, etc., etc.)
3. Identify characteristics that distinguish hotel food and beverage operations from freestanding restaurants. (Location, Hours of operation, Room service, etc. etc.)
4. Be able to distinguish between revenue centers and support centers in hospitality organizations. (restaurant, banquets, etc. vs. purchasing, production centers, etc.)
5. Describe the management tasks involved in planning, organizing, coordinating, staffing, directing, controlling, and evaluating. (know these well)
6. Identify the role and impact of technology in today's food and beverage operations. (POS systems, E-commerce, etc.)

Chapter 2

1. Identify the resources managers use to attain organizational objectives. [People, Money, Products (food and beverages), etc.]
2. Identify the tools managers use to plan organizational objectives.
• Vision
• Mission
• Long-range plan
• Business plan
• Marketing plan
• Operating budget


3. Explain how control procedures help managers assess operational results.


4. Describe the basic steps in the control process. (Establish standards, sources of control information, etc).


5. Identify issues that managers consider when designing control systems.
• Accuracy
• Timeliness
• Objectivity
• Consistency
• Priority
• Cost
• Realism
• Appropriateness
• Flexibility
• Specificity
• Acceptability

Chapter 3

1. Explain how managers use standard purchase specifications as cost control tools.
• Purpose
Defines quality of menu items on basis of:
     Size
     Weight
     Count
     Other factors


• Importance

Ensures the "right" quality products are consistently available for production/service


• Benefits

     Fewer products required
     Reduced purchasing costs
     Competition among suppliers


• Concerns

     Time and effort to determine standard purchase specifications
     Increased duties for receiving staff
     Possible barrier to change/innovation


2. Explain how managers use standard recipes and portion control techniques as cost control tools.
• Purpose

Formula for producing a food or beverage item:
     Summary of ingredients
     Required quantity of each
     Specific preparation procedures
     Portion size
     Portioning equipment
     Garnish
     Other information


• Benefits

     Consistency in appearance, cost, taste of food/beverage items
     Correct quantities prepared
     Effective labor scheduling
     Less supervision needed
     Production based on standards, not individuals


• Developing standard recipes

     Determine the desired yield
     List all ingredients in the order they are used
     Decide whether to use weights, measures, or both
     Express all quantities in practical units of measurement
     Record procedures in detailed, concise, and exact terms
     Consider sanitation problems that can arise
     Provide directions for portioning
     Refine with input from production staff
     est the recipe


• The Internet as a recipe source



3. Determine standard yields for food products


• Production loss

     AP-as purchased weight
     EP-edible portion (servable) weight
     AP minus EP = production loss


• Standard yield

Actual yield should approximate standard yield if properly trimmed, cooked, and portioned


• Yield test factors

     Grade
     Original weight
     Preparation/cooking methods


Calculate the cost per servable pound of a food product.

• Yield percentage-ratio of EP (servable) weight to original weight


• Cost per servable pound = AP price divided by yield percentage


• Cost factor-converts new AP price into revised cost per servable pound


• Cost per servable pound divided by AP price



Use an adjustment factor to increase or decrease the yield from a standard recipe.

• Adjustment factor = desired yield divided by original yield


• Multiplied by each ingredient to increase/decrease the yield from a standard recipe


• Most accurate when total volume of a recipe does not change substantially


• When recipe's volume changes substantially, adjustment factor seen as starting point for further modifications



Calculate standard portion costs and standard menu item costs for food items on the basis of standard recipes and standard portion sizes.


• Key Concepts

     Standard portion sizes-provides consistency and creates value perceived by guests
     Portion control tools
     Food-weighing/measuring equipment, ladles/scoops
     Beverage-jiggers/shot glasses/standard glassware/standard ice size


• Standard portion costs

     Cost of preparing/serving one portion according to the standard recipe
     Divide recipe's total ingredient cost by number of portions recipe yields
     Portion costs must be updated when changes in portion size or ingredient costs occur
     Computerized precosting systems keep the per-portion costs of standard recipes current


• Standard menu item costs

     Costs of individual menu items used to create dinners, meals, etc.
     Standard dinner costs updated when changes occur in portion sizes or ingredient costs


• Standard portion costs-beverages

     Cost per ounce = price/liter bottle divided by ounces per liter bottle
     Drink cost percentage = drink cost divided by drink selling price


Identify the functions of files typically maintained by recipe management software applications.


• Ingredient file

     Purchase unit and cost per purchase unit
     Issue unit and cost per issue unit
     Recipe unit and cost per recipe unit


• Standard recipe file

     Sub-recipes
     Chaining recipes


• Menu item file

     Identification number
     Descriptor
     Recipe code number
     Selling price
     Ingredient quantities for inventory reporting
     Sales totals by unit
     Historical information


• Precost analysis


• Postcost analysis



Explain how managers use standard food and beverage costs and ideal food and beverage costs to evaluate actual results of operations.


• Key Concepts

     Food cost percentage
     Standard food cost percentage
     Standard costs per meal
     Expected food costs
     Ideal cost
     Standard beverage costs


Know how to do all calculations. Bring a calculator, scantron and a pencil to the exam. For sure there will be several question surrounding the EP/AP concept (EP = AP X Yield % -- solving for each of the three), cost per servable pound, cost factor, standard portion cost, food cost percentage and adjusting/costing a recipe.