Chapter 5: Foodservice Functions (1) Flashcards by isabelle

detailed list of food items offers by a foodservice institution

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influences all facets of the foodservice operation because it serves as a basis for planning, purchasing, production, and service

it also implements the foodservice institution’s marketing plans and financial mgmt

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the menu card is a powerful tool used to generate profit as it elicits a visual impression of the dining experience

must be neat, clean, durable, and appealing to the eye, apetite, and pocket

should be easy to read and understands

marketing tool

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menu descriptions must be interesting, appetizing, and accurate

major ingredients and the preparation method must be presented as well as nutrition-related information

communication tool

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aspects in menu planning

demographics, food habits, preferences, nutritional requirements, buying capacity, dining expectations, and motivations

clients and guests

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aspects in menu planning

physical factors like equipment, kitchen space, layout, and sanitation

facilities design and equipment

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aspects in menu planning

manpower with the right level of knowledge and skill

labor

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aspects in menu planning

estimates of revenues (income) and associated costs

operating budget

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aspects in menu planning

type of service such as buffet, waiter, or self-service

service

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aspects in menu planning

includes appearance (form, shape, size, color), flavor (sweet, sour, salty, bitter), texture (crisp, soft), and temperature (hot and cold)

product quality

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aspects in menu planning

time of the day, holidays, religious observance

time and seasonal considerations

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aspects in menu planning

use of edible trimmings; avoid leftovers by careful planning and forecasting; substitution of perishable ingredients

food utilization

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types of menu - based on pricing

food items are individually priced. it contains a large selection of food items and is popular in commercial operations due to high profitability

a la carte

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types of menu - based on pricing

offers food items in combination and pricing them as one

semi a la carte

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types of menu - based on pricing

groups several items together and pricing them as one

semi a la carte

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types of menu - based on pricing

groups several food items together at a single price

this type appeals to customers unfamiliar with the cuisine

ex: multiple course meal (Teppanya)

table d’hote

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types of menu - based on pricing

refers to table d’hote menus placed with a la carte menu items

ex: multiple course meal + maki set (Teppanya)

combination

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types of menu - based on pricing

special dish for the day (Menu of the Day)

a convenient way of utilizing leftovers and is used for food bargains

provides varied menus for regular clientele

du jour

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types of menu - based on selection

offers a variety of food items in all menu categories

extensive

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types of menu - based on selection

includes at least 2 or more food choices in each menu category

selective

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types of menu - based on selection

includes one or more food choices in at least 1 menu category and usually offers 6-12 menu items

may or may not offer the same menu items everyday

associated with quick service operations of cafes

better cost control and simplified planning and production

limited or semi-selective

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types of menu - based on selection

offers menu items as is w/o variation

nonselective

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types of menu - based on usage

is planned for a certain event or day and is not repeated

single-use

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types of menu - based on usage

means using the same menu every time

static

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types of menu - based on usage or cyclical offers menu in rotation for a period of 6-30 days adv: familiarization of personnel with production and quality requirements and ample time for planning

cycle menu

types of menu - based on usage type of a la carte menu wherein guests can order any food item regardless of the time of the day ex: hotel room service menu

california

types of menu - based on usage ordered by the physician and planned by a registered nutritionist-dietitian one or more nutrients may be controlled and consistency may be changes depending on the condition

special or modified

defined as a method of menu evaluation that focuses on the goal of maximizing the sale of the most popular and profitable items

menu engineering

menu engineering - concepts shows the percentage of one menu item in comparison with other menu items on the same category

popularity index

menu engineering - concepts assesses the acceptability or popularity of menu items by tracking the number of proportions sold per menu item on an hourly or a daily basis

menu count

menu engineering - concepts sales of all items on the menu is compared with a mean achievement target; usually 90% of the average sales of all menu items

menu-mix percentage (MM%)

menu engineering - concepts selling price of the menu item less the food cost; the amount of revenue remaining after product costs are subtracted from the selling price

contribution margin

obtain the right kind and mount of food at the right time, place, and from the right source

food purchasing

market classification refers to a medium where goods are transferred from seller to consumer

market

market classification basic source of supply; influences the sale and distribution of their goods through various activities such as setting prices and quality standards

primary

market classification physical and functional unit of the market system; accepts products from primary markets and distributed to local buyer

secondary

market classification supermarket, farmer's market, retail stores

local market

food purchasing system the system in which the purchasing responsibility rests with a specialist in a purchasing dept

centralized purchasing

food purchasing system the system in which the purchasing responsibility rests with each dept. manager

decentralized purchasing

detailed prescriptions of what is wanted based on consultation and best information available

product specification

the number of purchase units of a specific product which should be in inventory at the time additional quantities of the product are ordered

reorder point

setup storage spaces and check all deliveries for quality and quantity/weight

receiving and storage

supplying goods to the preparation units after they have been received or stored

issuing

uses specifications and quotations within a stated time for the items listed; used in bigger operations

formal buying

orders supplies from a selected list of dealers on a daily, weekly, or monthly basis the set prices are based on specifications, used in smaller operations

informal buying method

tray service food is planned, prepared, cooked, and portioned in a central kitchen prior to serving

centralized

tray service food is planned, prepared, cooked, and transported in bulk in a central kitchen; reheated and portioned in serving pantries prior to serving

decentralized

waiter service (4)

french service english service family or compromise service russian service american or plate service

waiter service synonymous with "fine dining" used in exclusive, elegant restaurants

french service

waiter service food is served from a rolling cart a gueridon and a rechaud are used to keep the food warm and for the preparation of sauces

french service

waiter service the chef de rang and commis de rang tend to one station

french service

waiter service food is partially prepared in the kitchen, brought to the dining room on a silver platter and cooking is finished at tableside

french service

waiter service informal, hospitable type of service or may be very formal

english service

waiter service all food is served at the table by the host, hostess, and waitress of one is available

english service

waiter service the host carves the meat and serves the plates and frequently looks to the hostess to serve the vegetables

english service

waiter service one course is served at a time and is removed before the next course is brought in

english service

waiter service compromise between the russian and english styles

family or compromise service

waiter service some foods are served directly from the kitchen on individual dishes and some are served at the table

family or compromise service

waiter service best used in small groups, not more than 8

family or compromise service

waiter service most elegant form of table service used only for formal luncheons and dinner

russian service

waiter service involves provisions for an adequate number of waiters as food is served by attendants

russian service

waiter service offers excellent quality control as each dish is prepare and plated on a platter and is garnished in the kitchen

russian service

waiter service food is fully prepared in the kitchen and placed on the platters for service to the guests

russian service

waiter service the waiter/waitress bring the food on a silver plate into the dining room and may place the food on a warming surface

russian service

waiter service hot plates are placed in front of each guest it is proper to present the silver platter to the guests before serving

russian service

waiter service picking up the silver tray and holding it in his/her left hand, the waiter/waitress serves the guest from the left with the right hand, using a spoon and a fork

russian service

waiter service the waiter/waitress moves around the tables counter-clockwise while serving the food

russian service

waiter service offers opportunity to arrange the food attractively and in the size portions desired

american or plate service

waiter service fast service that required no special equipment

american or plate service

waiter service food is plated and garnished in the kitchen

american or plate service

waiter service placed before the diner by a waiter or waitress

american or plate service

fast and usually has a high rate of customer turnover since patrons can sit, order, and eat in a short period of time

counter service

a meal that has a pre-selected menu for all of the guests attending the event

banquet

the client chooses a theme, which determines color of tablecloths, centerpieces, different menu

banquet

number of guests ranges from 10,000 or higher

banquet

are held for personal entertainment, for business, and other large gatherings

banquet

profit potential is much greater for selling this type of service

banquet

service may be american or russian

banquet

service techniques (4)

gueridon service, carving, boning, flaming

service techniques food is brought at the dining room on a silver platter presented to the guest and is set on the rechaud to keep warm the waitress prepares and portions, makes the sauce, and adds garnished that are required the food is arranged on the plate and is served to the guest from the right

gueridon service

service techniques food is brought into the dining room on a silver platter, is presented to the guest, and is set on the recahud the food to be carved is placed on a carving board the waiter/waitress will carve, portion, and place it on warm plates which have the vegetables pre-plated

carving

service techniques food is brought into the dining room on a silver platter, is presented to the guest, and set on the rechaud the food is then removed from the platter and placed on a plate or carving board depending on the item being deboned arrange attractively on a warm plate

boning

service techniques food can be prepared, cooked, and flamed in the dining room frequently the food is partially prepared in the kitchen, a sauce is prepared, and it is flambéed at tableside in the dining room

flaming