Fundamental Of Food Service Production Flashcards
(26 cards)
Types of Food Service Establishments
-Full Service Restaurant
-Quick Service Restaurant
-Catering and Banquet Services
-Institutional Food Service
Characteristics: Extensive menus, table service, higher pricing.
Examples: Fine dining, casual dining, family restaurants.
Full Service Restaurant
Characteristics: Limited menu, fast service, lower prices.
Examples: Fast food chains, food trucks.
Quick Service Restaurant
Types: Corporate events, weddings, conferences.
Planning and execution of large-scale events.
Catering and Banquet Service
Characteristics: Provided in schools, hospitals, prisons.
Focus on nutrition and food safety regulations.
Institutional Food Service
Menu Planning and Development
-Menu types
-Factors Influencing Menu Design
-Menu Pricing and Food Costing
À la carte, table d’hôte, buffet, cyclical menus.
Menu Types
o Target market, seasonality, dietary restrictions.
o Food trends (e.g., plant-based options, fusion cuisine).
Factors Influencing Menu Design
o Calculating food costs and profit margins.
o Menu engineering (star, plowhorse, puzzle, dog items).
Menu Pricing and Food Costing
Food Safety and Hygiene Standards
-Food Safety Protocols
-Kitchen Sanitation
-Foodborne Illnesses and Prevention
o Introduction to HACCP (Hazard Analysis Critical Control Points).
o Understanding cross-contamination and prevention methods.
Food Safety Protocols
o Cleaning schedules and practices.
o Sanitizing equipment and tools.
Kitchen Sanitation
o Common pathogens (Salmonella, E. coli).
o Safe cooking and storage temperatures.
Foodborne Illnesses and Prevention
Kitchen Operations and Workflow
-Types of Services
-Service Etiquette and Customer Interaction
-Table Settings and Ambience
o Plated service, buffet service, family-style service.
o French, Russian, and American service styles.
Types of Service
o Greeting guests, upselling techniques, handling complaints.
Service Etiquette and Customer Interaction
o Proper table setup for different types of meals.
o Importance of ambiance: Lighting, music, table décor.
Table Setting and Ambiance
Management of Food Service Operations
-Human Resources in Food Services
-Cost Control and Financial Management
-Marketing and Customer Experience
o Recruitment, training, and staff retention strategies.
o Staff roles: Front-of-house vs. back-of-house.
Human Resources in Food Services
o Labor costs, food and beverage costs, overhead.
o Strategies to increase profitability (e.g., portion control, waste reduction).
Cost Control and Financial Management
o Importance of branding and marketing (social media, promotions).
o Enhancing guest experience: Personalization, loyalty programs.
Marketing and Customer Experience
Trends and Innovation in Food Service
-Sustainability in Food Services
-Technology in Food Services
-Changing Consumer Preferences
o Farm-to-table concepts, zero-waste kitchens, local sourcing.
Sustainability in Food Services
o POS systems, digital menus, and self-service kiosks.
o Use of apps for reservations and orders (third-party delivery platforms).
Technology in Food Services
