Study Guide for Exam

Not required to know dates growth of the food service industry.

Key scientific developments and legislation-
Pasteur
Appert
Nightingale
School lunch


Understanding of factors leading to establishment and growth of the industry
Renaissance
Industrial Revolution
Immigration
World Wars
Transportation
Establishment of franchises
Cafeteria

Modern Trends in Foodservice
Demographic Changes
Societal Changes

Classification of Foodservices
Types of Foodservices
Advantages and disadvantages of eac h
Scope of Services

Systems Theory

Purchasing
Flow of purchasing
Meaning of market
USDA- roles, function and responsibility
FDA- roles functions and responsibility
Other govt agencies certifying foods

Major legislation affecting food safety

Responsibility of Buyers

Structure of Purchasing
Centralized
Group

Purchasing Methods

Product Selection- factors to consider
Can cutting

Grades of foods, how determined and by whom.

Flow of purchasing

Inventory

Specifications p. 180
Laws relating to competitive marketplace

Theories of Management- (up to Strategic Management)


You are preparing a purchase order for hearty vegetable soup for 200. The ingredients from Food for
Fifty call for the following items (EP) for recipe to serve 50:

Yield Cost per pound AP
2 gal Beef Stock $10/case- #10 cans
2 pounds carrots 82% 1.00
1-1/2 pounds celery 75% 1.15
1 pound onions 89% .78
2 pound potatoes 81% .50
3 cups kidney beans $12.50/case- #10 cans
2 cups cannelloni beans $12.50/case- #10 cans

Note: A Number 10 of beans (for our purposes, all canned items) contains 3 quarts. In kidney beans it is
about 75 oz or 4.7LBS. (drained weight). With the liquid it weighs about 6.5 LBS.
1-gallon liquid is 8 pounds.

1. How many #10 cans of beef stock needed for expanded recipe?


2. How many pounds of each vegetable needed AP? Total amount in vegetables?


3. What is the total number of pounds of fresh vegetables needed for expanded recipe?


4. How many pounds and cans of both beans needed expanded?


5. If you are serving this item, how many ounces of stock will each patron get?


6. How many ounces of vegetables per serving?


7. How many ounces in total per serving?


YES, YOU MAY USE A CALUCULATOR FOR THE EXAM.