SUPPLEMENTAL MATERIAL CHAPTER 17 QUESTION


1. A hospital foodservice department is looking at ways to generate revenue. Brainstorm and identify 5 different opportunities for revenue generation.


ANSWER


Five ideas for revenue generation include 1) Offer catering services for hospital events and meetings,


2) Increase cafeteria sales by regularly featuring new menu items and offering samples,


3) Increase cafeteria sales by placing “impulse purchase” items near the cash register, like chips, energy bars, cookies, and other snacks,


4) Offer a coffee kiosk, where staff can purchase specialty coffee drinks, and


5) Increase cafeteria sales by marketing and promoting by offering “specials” and coupons for discounts.


2. The food cost for a Thanksgiving meal is $8.40. Using a food cost percentage of 35%, determine the selling price of the meal.


3. The food cost for the Grab-and-Go Cobb Salad is $2.25. Using a factor of 2.5 determine the selling price of the menu item.


4. The census has dropped to 175 clients over the past month. The usual staffing is 60 labor hours per workday, and the usual client count is 200. The Dining Services department was asked to reduce their staffing accordingly. Using the process above, what would the new staffing be in labor hours per workday?


5. The most recent Operating Statement showed that Dining Services spent $1,580 on produce in the current period when the budgeted amount was $1,300. What should the response be when asked for an explanation?


$8.40 ÷ 0.35 = $24.00


83


$3.25 x 2.5 = $8.13 ---> Charge $8.49


Usual Staffing = 60 labor hours per 200 clients 60 labor hours ÷ 200 clients = 0.3 labor hours per client 0.3 labor hours per client x 175 clients = 52.5 labor hours


There are many reasons why the total amount spent on produce is higher than the budgeted amount this month. The most obvious reason would be that the prices increased. Perhaps there was a supply chain problem, and obtaining certain produce items was difficult and more costly. The foodservice manager would do some research and find out which specific items had increased in cost and consider altering the menu. Another reason for the increase could be that there was an increase in the number of meals- more catered meals, cafeteria meals, or client meals, and additional produce was needed.


6. The CDM, CFPP notices that cafeteria staff members are giving larger portions to customers than the recipes indicate. How should this problem be solved?


An in-service for cafeteria staff members would be conducted, instructing them on:


• Where to find the portion size for each menu item • Where to find the correct portioning tool for each menu item • How to correctly use the tool to portion menu item • The importance of correct portioning • Conduct a quality improvement study in this area (QAPI)


Foodservice Management—By Design


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