Five M's of Concept Development Quiz & Flashcards

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Questions and Answers

What is the key factor that determines the size of the dishwashing area and dish machine capacity?

The size of the kitchen

The number of employees

The complexity of the menu (correct)

The amount of investment required

What types of equipment are typically required for complex menus?

Steaming and frying equipment

Baking and broiling equipment

Sautéing equipment

All of the above (correct)

What is the relationship between menu complexity and equipment capacity?

Limited menus require equipment with small capacities

Limited menus require equipment with large capacities

Complex menus require equipment with small capacities (correct)

Complex menus require equipment with large capacities

How does the size of dry and refrigerated storage areas relate to menu complexity?

Complex menus require larger storage areas Signup and view all the answers

How does the number of employees required relate to menu complexity?

Complex menus require more employees than simple menus Signup and view all the answers

What is the main factor that determines the amount of investment required for a food facility?

The complexity of the menu Signup and view all the answers

What is recommended for owners or managers when developing a menu for a new or renovated food operation?

Seek additional sources of information. Signup and view all the answers

How does the complexity of a menu impact the required space in a food facility?

A complex menu requires more space. Signup and view all the answers

What is emphasized regarding the importance of the menu to a food facility's design?

It cannot be overemphasized. Signup and view all the answers

Why might a cafeteria require more service area based on the number of menu items?

Each menu item requires its own point of service. Signup and view all the answers

What is suggested about conducting market feasibility studies by outside firms for decision making?

Owners should rely solely on their gut feelings. Signup and view all the answers

Why does a complex menu require more space to prepare than a simple menu?

The number of menu items increases with complexity. Signup and view all the answers

What is the first 'M' in the Five M's of Concept Development?

Market Signup and view all the answers

Which of the following is NOT one of the basic marketing questions that must be answered according to the text?

How will the competition be eliminated? Signup and view all the answers

What is a classic mistake made by both large corporations and individual restaurant operators?

Conducting the market analysis and then failing to act on the information obtained Signup and view all the answers

Which of the following is NOT mentioned as one of the basic marketing questions in the text?

How will the target market be segmented? Signup and view all the answers

What should be developed to encourage the customer to return because of superior service and/or product quality?

A quality assurance plan Signup and view all the answers

What is the last 'M' in the Five M's of Concept Development?

Method of Execution Signup and view all the answers

What is the first step in the process of planning for capital funds?

Determining the financial needs and contacting sources of financial support Signup and view all the answers

What is the most important element in achieving success for a foodservice operation?

The quality of the management Signup and view all the answers

Who will typically assist the person operating the foodservice facility in covering the long hours required?

Other employees Signup and view all the answers

What is the purpose of an operations manual for a food facility?

To ensure consistent implementation of management policy Signup and view all the answers

What kind of food experience and educational background must the person operating the foodservice facility have?

The text does not specify the required experience or educational background Signup and view all the answers

Study Notes

Dishwashing and Equipment Capacity

Size of the dishwashing area and dish machine capacity is primarily influenced by the volume of menu items and dining service efficiency.
Complex menus typically require specialized equipment like combi ovens, blast chillers, and food processors to handle diverse cooking methods and food preparation.

High menu complexity correlates with larger equipment capacity to accommodate various cooking and storage needs.
Increased menu items necessitate larger dry and refrigerated storage areas due to diverse ingredient requirements.

More complex menus increase the number of employees needed for efficient preparation, cooking, and service.
A complex menu may demand more specialized skills and staffing for diverse food offerings.

Investment and Food Facility Development

Main factor determining investment for a food facility is the anticipated size and complexity of the menu being planned.
It is advisable for owners or managers to comprehensively analyze the menu's impact on space and layout during new or renovated operations development.

Space Requirements in Food Facilities

A complex menu affects space requirements significantly, necessitating larger food preparation and storage areas to function effectively.
Cafeterias might require additional service area due to the variety of menu items that increase serving demands.

Market Feasibility Studies

Outside firms conducting market feasibility studies are beneficial as they provide unbiased insights for better decision-making.
A complex menu requires substantial prep area to accommodate multiple dishes, compared to a simpler menu.

Marketing and Concept Development

The first 'M' in the Five M's of Concept Development is "Market," emphasizing the need for understanding the target audience.
Classic mistakes include neglecting thorough market analysis and failing to adapt to customer preferences.

Customer Retention and Service Quality

Developing a strong focus on superior service and product quality is essential to encourage customer loyalty and repeat business.
The last 'M' in the Five M's of Concept Development is "Management," highlighting operational effectiveness.

Planning and Operations

The first step in planning for capital funds involves conducting thorough market research and financial forecasting.
Essential element for success in foodservice operations is a well-structured operational framework and attention to customer service.

Support in Foodservice Operations

Typically, a management team or assistant managers help the individual operating the foodservice facility during extended operational hours.
An operations manual is crucial for outlining procedures, staff roles, and ensuring consistency in service and food quality.

Food Experience and Educational Requirement

The person operating the foodservice facility should possess relevant food experience and a solid educational background in culinary arts or hospitality management for effective operation.

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Description

Learn about the Five M's of Concept Development in the context of ergonomics and facilities planning, focusing on menu, market, money, management, and method of execution. Explore the significance of conducting market studies in foodservice operations.

Ergonomics and Facilities Planning Week 3: Five M's of Concept Development

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