Académique Documents
Professionnel Documents
Culture Documents
1,2,3
Chapter 1
1. What does Culture Change in reference to dining refer to? (Look over
terminology and steps to implement change )
2. Be familiar with facility service options: tray-line, buffet style, Table side-in
Dining, Room service, restaurant style, room service. In what type of facility
are these style most often used?
3. What are the different types of selective menus: pre-select, table side select,
spoken, restaurant variation, cafeteria, and buffet?
4. Be familiar with Service options: Trayline, Pantry service, Room service, Table-
side in dining room, buffet, Restaurant style, Cafeteria, Kiosk/C-store, satellite
foodservice.
9. Review Service Concerns and issues (i.e. Maximum hours between dinner and
breakfast required by law).
Be familiar with all Glossary/ key words
Chapter 2
1. What is the protocol for substituting an item on a tray? Give an example of
an item, and what you would use as a substitute.
2. Review management considerations when planning a menu
3. When several patients complain about a particular item? What should the
CDM do?
Chapter 3
What is a standardized recipe?
What does scaling a recipe refer to? Know how to adjust the yield of recipe up or
down using a conversion factor.
Calculate portion costs. Example: What would be the cost of a single brownie
cut from a hotel pan into 24 pieces, if the food cost was $18.00 to make the entire
pan?