60 CHAPTER 5 (Continued) QUESTION


5. A student taste panel will be rating bean and cheese burritos for introduction into the menu . Design a product score sheet for the taste panel . What attributes would be important to evaluate for the burrito?


6. Test trays are being evaluated for temperature and quality and find the chicken breast is well below 135˚F and the plate is missing the vegetable side. How could this be addressed?


7. A plate waste study shows that all whole fruits, such as apples and oranges, served in the cafeteria are being thrown into the trash. What suggestions can be made to reduce plate waste?


ANSWER


Some attributes that we would like the bean and cheese burritos evaluated on are Appearance, Aroma, Taste and Texture/mouth feel


On a scale of 1-5 (1 being poor and 5 being excellent), please rate each burrito in each column. Product Appearance Aroma Taste Texture/Mouthfeel Total in attributes


Burrito A Burrito B Burrito C


Evaluating test trays is a good way to assess the overall quality of meal service. Since the temperature is not up to standards and the plate is missing items,


a) it’s important to have a meeting with the employees and conduct some additional training.


b) communicate the established standards and expectations to the employees, find out what is causing this lack in quality and rectify the problem (perhaps the employees don’t have thermometers to check temperatures or they don’t have the paperwork to see what items need to be on each plate).


Plate waste studies are helpful in identifying items to be replaced on a menu. a) Ask the employees to serve the oranges quartered and apples sliced to see if there is less waste by changing the way it is served. b) If the fruit is still being thrown away, change the fruit on the menu to something that the customers want and can be a cost effective substitute for the current menu.


SUPPLEMENTAL MATERIAL


Foodservice Management—By Design


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