New User Special Price Expires in

Let's log you in.

Sign in with Facebook


Don't have a StudySoup account? Create one here!


Create a StudySoup account

Be part of our community, it's free to join!

Sign up with Facebook


Create your account
By creating an account you agree to StudySoup's terms and conditions and privacy policy

Already have a StudySoup account? Login here

Food Systems Management

by: Delores Kessler

Food Systems Management FCS 387

Delores Kessler
GPA 3.92


Almost Ready


These notes were just uploaded, and will be ready to view shortly.

Purchase these notes here, or revisit this page.

Either way, we'll remind you when they're ready :)

Preview These Notes for FREE

Get a free preview of these Notes, just enter your email below.

Unlock Preview
Unlock Preview

Preview these materials now for free

Why put in your email? Get access to more of this material and other relevant free materials for your school

View Preview

About this Document

Class Notes
25 ?




Popular in Course

Popular in Family and Consumer Sciences

This 5 page Class Notes was uploaded by Delores Kessler on Friday October 23, 2015. The Class Notes belongs to FCS 387 at University of Idaho taught by Staff in Fall. Since its upload, it has received 36 views. For similar materials see /class/227859/fcs-387-university-of-idaho in Family and Consumer Sciences at University of Idaho.

Popular in Family and Consumer Sciences


Reviews for Food Systems Management


Report this Material


What is Karma?


Karma is the currency of StudySoup.

You can buy or earn more Karma at anytime and redeem it for class notes, study guides, flashcards, and more!

Date Created: 10/23/15
A InServi For39 Your Employees 3 Components of an InserVice Introduction 0 Grab the audience 0 Establish credibility 0 Identify your objectives Body 0 Limit to a few major points 0 Reinforce major points through examples 0 Use a variety of media and methods of delivery I Always present media in a professional manner Conclusion 0 Do not abruptly end the inservice 0 Lead into summary with phrases such as quotI want to awe you witi one more tiougit 0 The learner believes 0 The learner feels comfortable challenging information or asking questions 3 0 The learner understands Meeting the needs of the learner 0 What can you teach them that they don t already know Tell the learner llWhat s in it for them Involve the learner through task centered or problem centered approaches to learning 0 How can you internally or externally help to motivate the learner 9 9 As an Instructor 0 Be concerned about the learners Be knowledgeable of the subject Relate theory to practice Appear confident Be open to different learning approaches Present an authentic personality Be willing to go beyond course objectives Create a good atmosphere 0 O O O O O 0 Elements of Learning 10 of what they read 20 of what they hear 30 of what they see 50 of what they hear and see 70 of what they say 90 of what they say and do 999999 FCS 387 Chapter 17 Worksheet Good nancial planning and management are essential for LA 4 UI A budget is a The advantages of budget planning and development far outweigh potential disadvantages List 3 advantages and 3 disadvantages of planning a budget Describe each of the following types of budgets Master Budgets 7 Operating Budgets 7 Cash Budgets 7 Capital Budgets 7 Explain the difference between the fixed exible and zerobased methods FCS 387 Chapter 17 Worksheet 6 List the ve phases of budget planning 7 Provide three examples of records of control used in foodservice 8 List three essential reports for nancial accountability in foodservice 9 Which report is the most valuable as a management tool 10 What is the formula for determining food cost percentage 11 Fill in the missing components of a pro t and loss statement Gross Pro t Net pro t or loss 12 What is the formula for determining cost of goods sold FCS 387 Chapter 17 Worksheet 13 List two factors from each of the following categories to consider when analyzing budget deviations and brie y explain how each factor affects cost control Food Costs 7 Labor Costs 7 Operating and Other Expenses 7 14 is the first and perhaps the most important step in the control of food costs 15 Define markup and explain how it is calculated 16 What is the breakeven point and how is it calculated 17 List three ratios commonly used to analyze labor productivity and cost 18 What percent of the budget will probably be used for overhead and operating expenses 19 The foodservice manager must recognize that the budget is the for financial planning


Buy Material

Are you sure you want to buy this material for

25 Karma

Buy Material

BOOM! Enjoy Your Free Notes!

We've added these Notes to your profile, click here to view them now.


You're already Subscribed!

Looks like you've already subscribed to StudySoup, you won't need to purchase another subscription to get this material. To access this material simply click 'View Full Document'

Why people love StudySoup

Jim McGreen Ohio University

"Knowing I can count on the Elite Notetaker in my class allows me to focus on what the professor is saying instead of just scribbling notes the whole time and falling behind."

Anthony Lee UC Santa Barbara

"I bought an awesome study guide, which helped me get an A in my Math 34B class this quarter!"

Steve Martinelli UC Los Angeles

"There's no way I would have passed my Organic Chemistry class this semester without the notes and study guides I got from StudySoup."


"Their 'Elite Notetakers' are making over $1,200/month in sales by creating high quality content that helps their classmates in a time of need."

Become an Elite Notetaker and start selling your notes online!

Refund Policy


All subscriptions to StudySoup are paid in full at the time of subscribing. To change your credit card information or to cancel your subscription, go to "Edit Settings". All credit card information will be available there. If you should decide to cancel your subscription, it will continue to be valid until the next payment period, as all payments for the current period were made in advance. For special circumstances, please email


StudySoup has more than 1 million course-specific study resources to help students study smarter. If you’re having trouble finding what you’re looking for, our customer support team can help you find what you need! Feel free to contact them here:

Recurring Subscriptions: If you have canceled your recurring subscription on the day of renewal and have not downloaded any documents, you may request a refund by submitting an email to

Satisfaction Guarantee: If you’re not satisfied with your subscription, you can contact us for further help. Contact must be made within 3 business days of your subscription purchase and your refund request will be subject for review.

Please Note: Refunds can never be provided more than 30 days after the initial purchase date regardless of your activity on the site.