SUPPLEMENTAL MATERIAL QUESTION
CHAPTER 3 (Continued) ANSWER
8. The hospital menu has BBQ chicken on Fridays. About 65% of the cafeteria clients purchase chicken on Fridays and there are about 470 average customers . The chicken is also on the trayline menu. The department serves 280 clients but currently 210 eat solid food and 40% choose BBQ chicken as their main entrée choice. How many servings of chicken should be produced for the day based on forecasting and historical records? Should the forecast be padded?
9. Plate waste at a foodservice operation is high . What steps should be taken to ensure quality of food meets client acceptance?
65 X 470 = 30,550 / 100 = 305.50 servings required for the cafeteria. 40 X 210 = 8400 / 100 = 84 servings required for the trayline
Total servings: 380.5 portions will be produced. Pad the forecast by 5% so will add 19 more servings to the original forecast.
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a) Determine if the plate waste is because of an issue with the recipe or the ingredients that have been used.
b) It may be training issues with the cook who may not have followed the recipe, or the visual presentation of the item.
c) It may also be that the product itself does not meet food preferences of the clients.
d) Once we know, we can correct the recipe by retesting, or training the staff until the product is acceptable; or then change the menu so that it has items that meet the customer preference.
10. What should be monitored to assure production staff training has been effective? What should be done if the training was found not effective?
Monitoring food preparation and following procedures would indicate if training has been effective. Additional training would be required if initial training during orientation is not effective. Ask the most skilled culinary employee to present cooking classes, featuring basic techniques, garnishing tips, and more. When a culinary expert is not available on staff, consider inviting a local talent to present a special in-service session or series of classes.
QUESTION
CHAPTER 4 ANSWER
1. A CDM, CFPP is working with the IDT in the nutrition care process for an older client who needs additional calories between meals. What steps should be taken to enhance the diet and ensure that the meal supplements meet her needs?
1) Use food first as a supplement (using examples from 4.1) and provide the client with meals that she likes and encourage her to eat better.
2) If the older client wants a specific menu item at a meal, try to make it available to her.
3) I would have a rotation of different snacks to reduce the flavor fatigue and increase meal supplement intakes.
2. The CDM, CFPP is assigned to audit the meal supplement delivery system at a facility. Prepare an audit checklist and corrective steps to ensure quality compliance.
Audit checklist for meal supplement delivery system • A variety of nourishments/snacks are available for residents • The nourishments are delivered to the nursing units on time
• Proper rotation of stock and good sanitation of the nursing pantry areas
• Logs are maintained for record keeping of meal supplements and intake
Foodservice Management—By Design
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