Lesson 8 Worksheet

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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