Food Service Management — Complete Exercise Solutions
Key Concepts Quick Recap
| Term | Definition |
|---|
| Menu | List of dishes available in a food service establishment |
| Table d'hôte | Fixed price menu with limited choice (set menu) |
| À la carte | Each item individually priced; customer chooses freely |
| Mise en place | "Everything in its place" — advance preparation before service |
| FIFO | First In, First Out — stock rotation principle |
| HACCP | Hazard Analysis Critical Control Points — food safety system |
| Food cost % | (Food cost / Sales) × 100; typically 25-40% in restaurants |
| Yield | Actual usable amount after preparation/cooking |
I. Choose the Best Answer (MCQs)
1. In an à la carte menu: (a) All courses are included at one price (b) Each item is separately priced (c) Menu changes daily (d) Only beverages are included
Answer(b) Each item is separately priced
2. The "danger zone" for bacterial growth in food is: (a) 0-4°C (b) 5-60°C (c) 60-100°C (d) Above 100°C
Answer(b) 5-60°C Bacteria multiply rapidly between 5°C and 60°C. Safe temperatures: refrigerator <4°C; cooked food served hot >60°C. Hot food must be cooled rapidly and refrigerated within 2 hours (1 hour if room temperature >32°C).
3. FIFO in food storage means: (a) First In, First Out (b) Fast Inventory Flow Order (c) Food Inspection First Out (d) Final Inventory First Order
Answer(a) First In, First Out FIFO: older stock used before newer stock → prevents spoilage, ensures freshness. Label all stored items with date of receipt.
4. Critical Control Points (CCPs) in HACCP are: (a) Points where hazards cannot be controlled (b) Steps where control measures are applied to prevent or eliminate food safety hazards (c) Points of customer service (d) Menu planning stages
Answer(b) Steps where control measures are applied to prevent or eliminate food safety hazards Examples of CCPs: cooking temperature (kills pathogens), chilling (slows bacterial growth), metal detection.
5. Gross profit in food service is: (a) Sales revenue only (b) Sales minus food cost (c) Total expenses (d) Net profit after all deductions
Answer(b) Sales minus food cost Gross profit = Sales − Cost of Food. Gross profit must cover labour, overhead, and profit. Food cost % = (Food cost / Sales) × 100.
6. Personal hygiene practices for food handlers include: (a) Wearing jewellery while working (b) Washing hands for at least 20 seconds with soap before handling food (c) Tasting food with fingers (d) Working when ill with respiratory infection
Answer(b) Washing hands for at least 20 seconds with soap before handling food Personal hygiene: wash hands (before starting, after toilet, after touching raw meat), wear clean uniform, cover hair, trim nails, no jewellery, report illness.
7. Recipe standardisation ensures: (a) Only the chef can make the dish (b) Consistent quality, quantity, and cost every time the recipe is prepared (c) Different results each time (d) No training needed
Answer(b) Consistent quality, quantity, and cost every time the recipe is prepared Standardised recipe: tested ingredients, quantities, preparation method, yield, portion size, and cost per portion. Essential for quality control and food costing.
II. Short Answer Questions
Q1. Explain the importance of HACCP in food safety.
Answer
HACCP: preventive approach to food safety — identifies potential hazards and establishes controls before problems occur.
Types of hazards:
- Biological: bacteria (Salmonella, E. coli), viruses, parasites.
- Chemical: pesticides, cleaning agents, food additives.
- Physical: glass, metal, bone, plastic.
7 HACCP Principles: 1. Hazard analysis — identify all potential hazards. 2. Identify CCPs — where control is critical. 3. Critical limits — e.g., minimum cooking temp 75°C. 4. Monitoring — measure and record CCPs. 5. Corrective action — what to do when limit is breached. 6. Verification — confirm system is working. 7. Record-keeping — documentation.
Benefits: Reduces foodborne illness; required by law in many countries; builds consumer trust.
Q2. What are the factors to consider in menu planning?
Answer
1. Customer needs: age, dietary restrictions, cultural/religious requirements, preferences. 2. Nutritional balance: include all food groups; meet dietary guidelines. 3. Cost: balance between food cost and selling price; maintain food cost percentage. 4. Availability of ingredients: seasonal and local produce. 5. Kitchen capacity and equipment: match menu complexity to kitchen capabilities. 6. Staff skills: menu should be achievable by available kitchen staff. 7. Balance of colours, textures, cooking methods: aesthetic appeal. 8. Profitability: engineer menu to highlight high-profit items.
Exam Checklist
- À la carte: individual prices; table d'hôte: set menu, fixed price.
- Danger zone: 5-60°C (bacteria multiply fastest).
- FIFO: use oldest stock first; label with date.
- HACCP: 7 principles; preventive food safety system.
- Food cost %: (food cost/sales) × 100; target 25-40%.
- Personal hygiene: hand washing, clean uniform, cover hair, no jewellery.
- Standardised recipe: consistent quality, quantity, and cost.
