Practical Operations Management
2nd Edition
ISBN: 9781939297136
Author: Simpson
Publisher: HERCHER PUBLISHING,INCORPORATED
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Question
Chapter 13, Problem 1.1Q
Summary Introduction
Interpretation:
Whether AA-23 can support food pellet production or not.
Concept Introduction: The capability production index measures the ability of a process to produce particular goods according to the given specification limit. It checks the capability of a process by setting the upper and lower specification limit.
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As much detail as possible.
Dietary Management- Nursing Home
Don't add any fill-in-the-blanks
Menu Planning Instructions
Use the following questions and points as a guide to completing this assignment. The report should be typed. Give a copy to
the facility preceptor. Submit a copy in your Foodservice System Management weekly submission.
1. Are there any federal regulations and state statutes or rules with which they must comply? Ask preceptor about
regulations that could prescribe a certain amount of food that must be kept on hand for emergencies, etc. Is the facility
accredited by any agency such as Joint Commission?
2. Describe the kind of menu the facility uses (may include standard select menu, menu specific to station, non-select, select,
room service, etc.)
3. What type of foodservice does the facility have? This could be various stations to choose from, self-serve,
4.
conventional, cook-chill, assembly-serve, etc.
Are there things about the facility or system that place a constraint on the menu to be served? Consider how
patients/guests are served (e.g. do they serve…
Work with the chef and/or production manager to identify a menu item (or potential menu item) for which a standardized
recipe is needed.
Record the recipe with which you started and expand it to meet the number of servings required by the facility. Develop an
evaluation rubric.
Conduct an evaluation of the product. There should be three or more people evaluating the product for quality.
Write a brief report of this activity
•
Product chosen and the reason why it was selected
When and where the facility could use the product
The standardized recipe sheet or card
。
o
Use the facility's format or
Design one of your own using a form of your choice; be sure to include the required elements
•
•
Recipe title
Yield and portion size
Cooking time and temperature
Ingredients and quantities
Specify AP or EP
Procedures (direction)
Chapter 13 Solutions
Practical Operations Management
Ch. 13 - Prob. 1DQCh. 13 - Prob. 2DQCh. 13 - Prob. 3DQCh. 13 - Prob. 4DQCh. 13 - Prob. 5DQCh. 13 - Prob. 1PCh. 13 - Prob. 2PCh. 13 - Prob. 3PCh. 13 - Prob. 4PCh. 13 - Prob. 5P
Ch. 13 - Prob. 6PCh. 13 - Prob. 7PCh. 13 - Prob. 8PCh. 13 - Prob. 9PCh. 13 - Prob. 10PCh. 13 - Prob. 11PCh. 13 - Prob. 12PCh. 13 - Prob. 13PCh. 13 - Prob. 14PCh. 13 - Prob. 15PCh. 13 - Prob. 16PCh. 13 - Prob. 17PCh. 13 - Prob. 18PCh. 13 - Prob. 19PCh. 13 - Prob. 20PCh. 13 - Prob. 21PCh. 13 - Prob. 22PCh. 13 - Prob. 23PCh. 13 - Prob. 24PCh. 13 - Prob. 25PCh. 13 - Prob. 26PCh. 13 - Prob. 27PCh. 13 - Prob. 28PCh. 13 - Prob. 29PCh. 13 - Prob. 30PCh. 13 - Prob. 31PCh. 13 - Prob. 1.1QCh. 13 - Prob. 1.2QCh. 13 - Prob. 1.3QCh. 13 - Prob. 1.4Q
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