Lesson 8 Worksheet
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School
University of North Dakota *
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Course
447
Subject
Mechanical Engineering
Date
Apr 3, 2024
Type
docx
Pages
14
Uploaded by DoctorRose23407
Instructions
: Complete and submit this worksheet. The worksheet material covers content found in Chapters 21-22 in your textbook: Foodservice Management by Design, 3rd edition, by Kristi Salisbury & Dee Legvold.
Please (1) review your completed worksheet with your preceptor
and (2) upload into Blackboard for your UND instructor. There are four (4) sections in this worksheet:
•
In Your Own Words
: Questions that you answer in your own words (short answer)
•
CDM Math
: Professional problems or calculations using numbers or formulas
•
Ethics Check
: A scenario or question related to professional ethics
•
Project/s
: Hands-on projects to deepen your understanding of the material
In Your Own Words
Chapter 21: Manage the Operating Budget
•
List three (3) examples of expenses within a foodservice budget.
1. Salaries
2. Supplies
3. Equipment
•
List three (3) examples of revenue sources in a foodservice budget.
1. Client meals
2. Staff meals
3. Caterings
•
What major budget category contains money obtained from client meals?
Expenses
•
How would a food budget change if a facility decided to purchase more pre-packaged foods and produce less homemade foods?
The food cost would increase while labor costs would decrease.
Chapter 22: Manage the Capital Budget
•
Consider your own food service department in determining three (3) items that you would include in a capital budget
:
1
. Salaries
2
. Equipment Repairs/Purchases
3
. New Breaker Box
•
Return on Investment
is the length of time it takes to get your money back for an investment in the future.
•
In the cost benefit analysis, the relative value
of upgrading a piece of equipment with the downtime
and cost
of repairs. 4. List five (5) factors you would want to consider before making an equipment purchase.
1. History of repairs
2. Current features vs. new capabilities
3. Repairability
4. Availability for repairs
5. Cost
•
List the seven (7) steps for purchasing capital equipment.
1. Specification cut sheets for 1 or more models
2. Competitive price quotes
3. Delivery costs and timetables
4. Installation costs
5. Removal and disposal cost of old equipment
6. What is needed for potential space redesign
7. Return on investment
CDM Math
These ANFP-TV Focus on Formulas videos may be helpful in your management practice and with
the following math problems.:
Calculating FTEs: https://videos.anfponline.org/full-time-equivalents
Monthly Food Costs: https://videos.anfponline.org/monthly-food-cost
Raw Food Cost per Patient Day: https://videos.anfponline.org/raw-food-cost-per-patient-day
Food Costs as a Percentage of Sales: https://videos.anfponline.org/food-cost-as-a-percent-of-
sales
Labor Cost per Meal: https://videos.anfponline.org/labor-cost-per-meal
•
Calculate the food cost as a percentage of sales
in this example:
Monthly Food Cost
Sales
Food Cost as Percentage of Sales
$12,356.00
$36,421.00
33%
Professional Reference for this problem: CDBM Practice Standard: Controlling Costs in Foodservice https://www.cbdmonline.org/docs/default-source/legacy-docs/practice-
standards/business-operations/controlling-costs-in-foodservice.pdf
2.
Calculate the Per Patient Day (PPD)
in this example for Happy Pines Skilled Nursing Facility:
Monthly Food Cost
Number of Patients
Days in the month
Patient Days
PPD
$16,356.00
95
30
2850
$5.73
3. According to ANFP Benchmarking 2016 Data, the foodservice PPD for a Skilled Nursing Facilities is $5.35- $7.41. •
Is the PPD for Happy Pines within benchmarking ranges? Yes
•
If PPD is within the average range
, name one thing that the CDM might be doing to control food cost? Limiting pre packaged foods
c.
If their PPD is not within range, what is one suggestion you have for the CDM at Happy Pines? More homemade items to decrease food costs
Professional Reference related to this problem: CBDM Practice Standard: Calculating Food Costs. https://www.cbdmonline.org/docs/default-source/legacy-docs/practice-standards/foodservice/
calculating-food-costs.pdf
•
Calculate your estimated food budget
for the following year using the information below:
Budget Category
Current Budget
Projected Changes
New Budget
Staples
$30,000
+1.3%
$30,390
Meats
$22,500
+2.4%
$23,040
Bakery
$2200
No change
$2,200
Dairy
$4,750
+.85%
$4,790.37
Produce
$10,000
+3.2%
$10,320
TOTAL:
$69,450
TOTAL: 7.75%
$70,740.37
•
Using the above information, what is the overall increase (%) in your foodservice budget?
7.75%
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Ethics Check
The yogurt parfaits have been a hit with students and faculty at ABC University. Jeff, CDM, CFPP,
cannot keep up with the demand. His vendor is offering a special on a display case this month, so Jeff ordered one, and got started on pricing and POS material. On delivery day, the truck left two display cases and only one was listed on the invoice. Jeff’s staff member that helped with the delivery that day decided he could use the extra display case in his dorm and sell parfaits and beverages for some extra cash. The next week, at a director’s meeting, the dorm director complimented Jeff on putting the display case in the dorm. Jeff was completely confused by this and contemplated how he should approach this when he got back to his kitchen. 1. What is Jeff’s ethical dilemma?
The display case was not paid for, invoiced or properly handled/received.
2. How should Jeff handle this situation? What exact words should he say to the employee?
Decisions about all kitchen activities must to be discussed and approved before action is taken.
3. What other members of the management team should Jeff involve in resolving the problem
?
The dorm director
*this case study was used with permission, adapted from “Ethical Muscle Memory”, NUTRITION & FOODSERVICE EDGE | September-October 2020 https://www.anfponline.org/docs/default-source/legacy-docs/docs/ce-articles/ec092020.pdf
Project: Requesting a Capital Purchase
You are the CDM, CFPP in a 150-person assisted living facility. You offer dining room table
service and pride yourself on your excellent customer service and upscale menu. During the past year, your convection oven has been a constant problem. It has been running inconsistently, with frequent repairs and down time. The time, effort, and money that has been required to deal with it has taken away from your focus on excellent customer service. There is a
definite need to purchase a new convection oven. Complete the forms below to build your case for the capital equipment request. The Duke oven was purchased in 1987 for $2,342.54.
Equipment Log
Review the sample equipment log below
. Complete the cell highlighted in green below. This form is in the ANFP Supplemental materials for your textbook. It is an excellent resource to utilize in your career as a CDM, CFPP.
NOTE:
The Supplemental Materials are found using the link and unique password located on the
inside cover of your textbook. Use ANFP for the username.
Equipment
Year
Purchased
Price
Manufacturer
Model #
Years of
Depreciation
How often PM
conducted
(Yr/Qr/M/Wk)
Convection Oven
1987
$2,342.54
Duke
B-
19201
36
frequently?
Repair Log
Complete
the missing cells highlighted in green, using the information from the convection oven in the Equipment Log above.
Name of Equipment: Convection Oven
Brand: Duke
Purchase Date: 1987
Model #: B-19201
Serial #:
1-09029-19876
Name of Manufacturer or Vendor: Duke
Representative's Phone #:
123-555-6789
Warranty Information
(Includes recommended preventative maintenance): {
Where will you find warranty information?}
Equipment Manual
Representative's Email: repairguy@convectionoven.com
Repair Log
See sample below:
Equipmen
t
Date
Repair
Cost Convectio
n Oven
1-1-
17
Heati
ng eleme
nt
$1,23
4.00
1-1-
18
gasket
s
$350.
21 1-1-
19
Seal repair
$592.
01
1-1-
20
Contr
ol switch
$210.
24
3-1-
20
electri
c
$312.
98
6-1-
20
Handl
es and
wheel
s
$198.
76
TOTA
L
TOTAL
$2,89
8.20
Cost $1,234.00
$350.21 $592.01
$210.24
$312.98
$198.76
$2,687.96
Compare Two Convection Ovens
As you research the options for a new convection oven, compare at least two (2) models. Compare price and features. Include price and specification sheets
for the two options. Include: •
Price quotes from 2 vendors
•
Delivery cost and timetables
•
Installation Costs
•
Features and specifications of each convection oven
Which model will you choose and why did you choose that model?
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Southbend BGS/12SC_NAT 38" B Series Single Deck Full Sized Standard Depth Natural Gas Convection Oven - 54,000 BTU
They are exactly the same other the BTU, chose high BTU.
Specifications (Specs) for a new convection oven
Prepare specifications for the two convection ovens
Convection Oven #1:
NAME OF THE ITEM: Southbend BGS/12SC_NAT 38" B Series Single Deck Full Sized Standard Depth
Natural Gas Convection Oven - 54,000 BTU
ITEM NUMBER: #102306
DIMENSIONS: Depth - 37.25 inches Width - 38 inches Height - 57.5
MATERIALS AND CONSTRUCTION:
Exterior Finish: Stainless steel front, sides and top. Doors: Dependent doors with windows. Low emission glass, stainless steel construction, heavy-duty
welded steel frame and 5/8” diameter full-length hinge pin.
Oven Interior: Porcelain enamel finish, coved, fastener free.
Rack and Rack Guides: Heavy-duty removable wire rack guides spaced on 1-5/8” centers offer 11
different rack positions. 5 wire racks provided with each oven.
Blower Fan and Motor: 1/2hp, 2-speed motor, 1710/1120 r.p.m Oven Heating: 54,000 BTU (NAT or LP). Oven heating is regulated by an adjustable thermostat control.
Blower fan circulates air within the cavity “scrubbing” heat to the oven interior for even heat
distribution within the cavity. Electronic Ignition: Hot surface ignitor with flame safety device.
Control Panel: Located on front, at right side of oven, away from heat zone. Slide out panel extends
over 17” for easy servicing.
Interior Lights: Two 40 watt high temperature recessed lamps located within the oven cavity.
Legs: 26” painted steel, triangular legs standard
DESCRIPTION:
tandard Features
• 54,000 BTU (NAT or LP) • Available in standard depth
• Single deck convection oven is 57-1/2” in height (with optional casters)
• Patented “plug-in, plug-out” control panel - easy to service
• Slide out control panel for full view servicing
• Stainless steel front, sides and top
• Dependent doors with windows (Full 180° opening)
• Energy saving high efficiency glass windows
• Heat keeping dual door seal system
• Coved, porcelain interior
• Stay cool heavy duty door handle
• Soft Air, two-speed, 1/2 hp fan motor
• 11-position rack guides and 5 plated oven racks
• Electronic ignition • Forced cool down fan mode
• Oven “heat” light cycles with burners
• Interior oven lights
• (1) year limited parts and labor warranty (reference http://www.southbendnc.com/service.html
for limited warranty details)
Available Controls
SC-Standard Controls
• 140°F to 500°F solid state thermostat and 60 minute mechanical cook timer
OTHER:
• If using flex hose connector, the I.D should not be smaller than 3/4” and must comply with ANSI Z
21.69.
• If casters are used with flex hose, a restraining device should be used to eliminate undue strain on
the flex hose.
• Clearances from combustibles: Top-0”, bottom-0”, right side-0” and left-2”
• Recommend - Install under vented hood
• Check local codes for fire and sanitary regulations
• If the unit is connected directly to the outside flue, an A.G.A approved down draft diverter must be
installed at the flue outlet of the oven
• Oven cannot be operated without fan in operation
PRICE: $5347.00
FOB: $50
DELIVERY DATE: NOT LATER THAN: ___7 business days_____________
Convection Oven #2:
NAME OF THE ITEM: Southbend BGS/13SC_NAT 38" B Series Single Deck Full Sized Standard Depth
Natural Gas Convection Oven - 40,000 BTU ITEM NUMBER: #102304
DIMENSIONS: Depth - 37.25 inches
Width - 38 inches
Height - 57.5 inches
MATERIALS AND CONSTRUCTION:
Exterior Finish: Stainless steel front, sides and top. Doors: Dependent doors with windows. Low emission glass, stainless steel construction, heavy-duty
welded steel frame and 5/8” diameter full-length hinge pin.
Oven Interior: Porcelain enamel finish, coved, fastener free. Single oven interior light.
Rack and Rack Guides: Heavy-duty removable wire rack guides spaced on 1-5/8” centers offer 11
different rack positions. 5 wire racks provided with each oven.
Blower Fan and Motor: 1/2hp, 2-speed motor, 1710/1120 r.p.m Oven Heating: 40,000 BTU (NAT or LP). Oven heating is regulated by an adjustable thermostat control.
Blower fan circulates air within the cavity “scrubbing” heat to the oven interior for even heat
distribution within the cavity. Electronic Ignition: Hot surface ignitor with flame safety device.
Control Panel: Located on front, at right side of oven, away from heat zone. Slide out panel extends
over 17” for easy servicing.
Interior Lights: Two 40 watt high temperature recessed lamps located within the oven cavity.
Legs: 26” Painted steel, triangular legs standard.
DESCRIPTION:
Standard Features
• Energy Star Compliant
• Patented, high efficiency, non-clog Inshot burners
• 40,000 BTU (NAT or LP) • Available in standard depth
• Single deck convection oven is 57-1/2” in height (with optional casters)
• Patented “plug-in, plug-out” control panel - easy to service
• Slide out control panel for full view servicing
• Stainless steel front, sides and top
• Dependent doors with windows (Full 180° opening)
• Energy saving high efficiency glass windows
• Heat keeping dual door seal system
• Coved, fastener-free, porcelain interior
• Stay cool heavy duty door handle
• Soft Air, two-speed, 1/2 hp fan motor
• 11-position rack guides and 5 plated oven racks
• Electronic ignition with solid state temperature controls
• Forced cool down fan mode
• Oven “heat” light cycles with burners
• Oven “ready” light
• Interior oven lights
• (1) year limited parts and labor warranty (reference http://www.southbendnc.com/service.htmlfor
limited warranty details)
Available Controls
SC-Standard Controls
• 140°F to 500°F solid state thermostat and 60 minute mechanical cook timer.
OTHER:
If using flex hose connector, the I.D should not be smaller than 3/4” and must comply with ANSI Z
21.69.
• If casters are used with flex hose, a restraining device should be used to eliminate undue strain on
the flex hose.
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• Clearances from combustibles: Top-0”, bottom-0”, right side-0” and left-2”
• Recommend - Install under vented hood
• Check local codes for fire and sanitary regulations
• If the unit is connected directly to the outside flue, an CSA approved down draft diverter must be
installed at the flue outlet of the oven
• Oven cannot be operated without fan in operation
PRICE: $5,347.60
FOB: $50
DELIVERY DATE: NOT LATER THAN: ____7 business days____________
Meeting with Administrator Using the headings below, prepare a detailed outline of a presentation you will make to your administrator to purchase a convection oven. Write what you will say to your administrator in justifying the purchase you would like to make:
•
Introduction: Why you need the new convection oven
There has been an increase in downtime and repairs to the oven in the past year.
•
Repair Records/Costs for old convection oven
$2,342.54
•
Specification sheets for new convection oven model
Printed and previous pages
•
Removal Plan for old convection oven
Maintenance will disconnect and transport for disposal
•
Potential space remodel if needed
None is needed
•
Closing and request
I would love to continue being able to provide table service, excellent customer service and an upscale menu, which would not be possible without a new oven.
Project: Evaluate Your Department Floor Plan
A successful foodservice department needs a well-planned kitchen. A.
Evaluate the efficiency of your
department’s floor plan
by completing the checklist on the next page, “Checklist - Foodservice Department Floor Plan.” B.
List one (1) area of your kitchen that has inefficient workflow? Baking area has a very small prep space.
C.
Study the workflow
using the checklist and the floor plan in your facility.
List two (2) ways you could improve your area to make it more efficient (in question B above):
1. Rearrange storage for better flow.
2. Expand prep area for baking.
CHECKLIST – FOODSERVICE DEPARTMENT FLOOR PLAN
DIETARY DEPARTMENT AREAS
YES
NO
N.A.
COMMENTS
Receiving and Storage:
1.
Space and facilities available for X
checking and unloading supplies.
2.
Access to the outside is easy and efficient.
X
3.
The receiving area is close to store-
room and convenient to the kitchen.
X
4.
The storeroom is separate from, yet convenient to the kitchen.
X
5.
The storeroom is large enough.
X
6.
Provision made for frozen food storage.
X
7.
Provision made for storage of non-
food supplies.
X
Pre-preparation:
1.
Definite space provided for pre-
preparation tasks.
X
2.
Pre-preparation area is separate from the cooking, pot washing and dishwashing areas.
X
3.
Pre-preparation area is well located in relation to:
a. The refrigerated and dry storage areas.
b. Hot food and salad preparation units.
X
4.
The equipment arrangement provides for:
a. Double-compartment sink and drain board or table for washing and sorting fruits and vegetables.
b. Space for garbage containers.
X
YES
NO
N.A.
COMMENTS
Food Preparation Unit:
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1.
Work aisles are at least 40 inches wide.
X
2.
The cook’s area:
a. Has enough space (ten feet wide).
b. Is on a direct route from the pre-
preparation area.
c. Is convenient to the serving area.
X
3.
The cook’s area includes the following basic equipment:
a. Steam kettles (may not be necessary in departments serving less than 100 people)
b. Steam cooker to pressure cooker.
c. Range.
d. Ovens, conventional and convection.
e. Refrigerators
X
4.
The cook’s area includes space and equipment for:
a. Cook’s table next to the range.
b. Enough pot and pan storage.
c. A sink for the cook.
d. Holding cooked foods at the proper temperature.
X
5.
The baking area provides:
a. Adequate space for preparation.
b. Basic equipment: table or counter, oven space, heavy duty mixer, small equipment storage and cooking racks.
X
Clients’ Serving Area:
1.
Suitable space for serving.
X
2.
Adequate parking space for food or tray carts.
X
3.
Storage space for trays, dishes, napkins and service ware.
X
4.
Adequate electric outlets for preheating
trucks/carts.
X
5.
Food service allows easy access to food service delivery areas.
X
6.
Food service delivery areas move in a smooth traffic flow.
X
Student Learning Record
Instructions: Complete the Student Learning Record. The Association of Nutrition & Foodservice Professionals (ANFP) requires that we have a record of student activity in the course by time spent in classroom and field experiences. •
120 classroom hours are required throughout the course. •
150 field experience hours are required throughout the course. 50 of these hours must be in a healthcare facility. •
50 hours with your Preceptor is required throughout the course.
You are required to submit this Student Learning Record
, and Preceptor Evaluation Form along with each Lesson
. By submitting this form, you are verifying that you are submitting your own work.
Student Learning Record
Activity
Classroom
Hours
Field Experience
Hours
2
Preceptor
Hours
Review: Learning Guides & Lesson
Overview
2
Read & Learn: Chapters & Resources
2
Watch & Listen: PowerPoints
1
Test Your Knowledge-Quiz
1
Complete & Submit: Worksheet (Field Experience Hours)
6
Meeting with your
Preceptor
TOTAL HOURS FOR
THIS LESSON
TOTAL HOURS FOR
YOUR COURSE
Classroom time refers to the time that you spend reading, doing vocabulary words and ‘Testing Your Knowledge’ questions related to the assignment. It doesn’t need to be exact, just an estimate.
2
Field experience time refers to the time that you spend doing worksheets, preparing, and completing the projects, and writing reports. Here again, it is an estimate.
Lesson 8 Checklist
•
This completed worksheet
•
Specification sheets for new convection oven
•
Your Preceptor Evaluation Form
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M
k
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100
150
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100
150
4
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Case Study – The New Engineer
Jeff was just hired by GSI, Inc. to be their Environmental and Safety Coordinator. This is Jeff's first position after completing his engineering degree. He had taken a course in safety engineering as part of his studies and felt confident that he could handle the job.
Management at GSI, Inc. has assured him that they are committed to maintaining a safe workplace. They have never had an individual dedicated to this task full-time. They will implement his recommendations if he can justify them.
As Jeff begins to get familiar with the operations, he spends considerable time on the production floor. He notices workers clean their tools before break with a liquid from an unmarked 55-gallon drum. They also use this liquid to clean residue from their skin. They use paper towels to dry their tools and hands, throw these towels in the trash, and head to the break room for a snack and/or smoke.
In talking with the workers, Jeff learns of some of…
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Help!!! Answer all parts correctly!! Please
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You are a biomedical engineer working for a small orthopaedic firm that fabricates rectangular shaped fracture
fixation plates from titanium alloy (model = "Ti Fix-It") materials. A recent clinical report documents some problems with the plates
implanted into fractured limbs. Specifically, some plates have become permanently bent while patients are in rehab and doing partial
weight bearing activities.
Your boss asks you to review the technical report that was generated by the previous test engineer (whose job you now have!) and used to
verify the design. The brief report states the following... "Ti Fix-It plates were manufactured from Ti-6Al-4V (grade 5) and machined into
solid 150 mm long beams with a 4 mm thick and 15 mm wide cross section. Each Ti Fix-It plate was loaded in equilibrium in a 4-point bending
test (set-up configuration is provided in drawing below), with an applied load of 1000N. The maximum stress in this set-up was less than the
yield stress for the Ti-6Al-4V…
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S.2
Statics of Rigid Bodies
Note: If you have already answered the problems in this post, kindly ignore it. If not, then answer it. Thank you, Tutor!
Content Covered:
- Method of Sections
Direction: Create two problems based on the topic "Method of Sections" and then solve them with a complete solution. In return, I will give you a good rating. Thank you so much!
Note: Please bear in mind to create two problems based on the topic "Method of Sections." Be careful with the calculations in the problem. Kindly double check the solution and answer if there is a deficiency. And also, box the final answer. Thank you so much!
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