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75 Cards in this Set
- Front
- Back
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what are 2 causes of loss in the service area?
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portion control
theft |
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the service area consists of what?
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cook's line (chef's line)
pickup line (service line) dining room |
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the major cost control in service is . . .
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portion control
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what are the benefits of portion control?
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controls costs,
ensures consistency, ensures positive price-value relationship in guests' minds, prevents running out |
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over-portioning is not fair to whom?
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restaurant owners
underportioning not fair to guests |
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what does a No. 16 scoop holds?
No. 12? No. 8? |
16 holds 1/4 cup
12 holds 1/3 cup 8 holds 1/2 cup |
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what are the benefits of preportioning food?
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speeds production times,
ensures consistency, reduces errors in portion size, trains employees |
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Name some monitoring steps . . .
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preportion,
monitor actions, plate presentation, usage reports, waste reports |
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Steps for preventing skips on the bill are . . .
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drop off check promptly when meal is finished,
keep an eye on table after bill is dropped off, return promptly to pick up bill, have cashiers available at all times, watch exit doors, restrooms, notify management if you suspect a skip, do not run after a skipper, fill out an incident report |
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what is an important component for any control system?
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having a cash control method
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what is portion control?
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amount of food in a serving determined by a standardized recipe or company standard.
It stars with the menu listing |
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what are 2 important factors to remember about portioning and selling?
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1) customers buy based on description
in the menu 2) the selling price is based on the portion served |
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the total amount to prepare is based on the day's anticipated sales for that menu item and what else?
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the number of portions a recipe produces
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what is a pre-portioned item?
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food that is measured or weighed before going to the service line
Ex: lasagna, Swiss steaks, pot pies, presliced meatloaf |
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what are portion control devices?
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implements that assist in the portioning of food items
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scoops are also known as what?
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dishers
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scoops are used to portion what?
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fluid ounces of semifluid products like cottage cheese, ice cream, chicken salad
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scoops are numbered according to what?
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how many portions the scoop yields per quart
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scoops are numbered from 4 to 40. What does a No. 4 scoop yield?
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4 portions per quart
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what are the most common scoop sizes?
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8, 10, 12, 16, 20
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What does a No. 8 scoop hold?
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4 ounces or 1/2 cup
How we know that? A quart holds 32 ounces, so 32 divided by 8 = 4 ounces |
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What does a No. 20 scoop hold?
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1/8 of a cup
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where is the number for the scoop size located?
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on the inside of the blade
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what is the correct portion when scooping?
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it should be level with top of the scoop
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what are ladles?
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devices used to portion liquid products such as sauces, soups, salad dressings, entrees with liquid or sauce such as beef stew
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ladles range in size from . . .
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.5 ounces to 8 ounces
Number size is on top of the handle |
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what are serving spoons?
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solid - for semisolid foods like macaroni or mashed potatoes
slotted - for products with liquid that is not part of the serving, like canned vegetables or stewed fruit |
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one slightly rounded serving spoonful yields how much?
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4 ounces
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what are ramekins used for?
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sauces, salad dressings
holds 1-4 ounces |
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vegetable side dishes, also known as monkey dishes or nappies, hold how much?
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4 ounces
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oblong or round individual casseroles hold how much?
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8-10 ounces for things such as stews, ragouts and pot pies
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how many ounces do soup and coffee cups hold?
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5-6 ounces
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a bowl holds how many ounces?
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7-8 ounces
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portion scales range from?
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zero to 32 ounces
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what's another way to make sure the portions are right size for serving?
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preportion them before serving
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as a monitoring step, a manager should periodically do what?
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weigh a steak, check scoop size being used, weigh an order of fries; lets employees know management is watching and cares about portion control
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plate presentation refers to?
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how an item appears when served:
portion, item placement and garnish All should be inside the rim |
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visual aids of dishes do what?
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train employees on the portion look
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what 2 reports help with tracking costly items?
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product usage report
waste report |
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what does a product usage report show?
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number of items issued to the cook's line, number returned to inventory, number sold
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product usage report is used to track?
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high-cost items such as steak, lobster, seafood
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the amount issued to the cook's line should correspond to what?
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the pre-determined par stock
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the amount sold as stated on the product usage report should be compared to what?
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guest checks or POS printout to determine if any items are missing
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what are examples of things tracked on the waste report?
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meals returned
dropped trays items on the steam table too long products not up to standard |
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what is the easiest thing to steal in a restaurant operation?
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money
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which two methods for tracking money are the most widely used in the industry today?
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duplicate guest check system
POS control system |
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what does the duplicate guest check system use?
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written records of what guests purchased and how much they were charged
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what does the POS control system use?
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computer technology to ensure that what leaves the kitchen is billed and paid for
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the difference between the POS and duplicate guest check systems is?
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technology takes the place of manually writing out the check
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what are the key steps in the duplicate guest check system?
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1. at start of shift, server is issued a set of checks and numbers on checks are recorded
2. server writes out the order, with a duplicate of the check going to the kitchen 3. Kitchen fills order and keeps duplicate. No order can leave kitchen without the duplicate 4. customer receives the original and pays 5. server checks out at end of shift with all guest checks accounted for 6. bookkeeper matches originals with duplicates to look for discrepancies |
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Steps in the POS system are . . .
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1. each server is assigned a code
2. server inputs order, which is then printed out in kitchen 3. when time to serve bill, server prints out copy of the bill and presents to customer, who keeps a copy |
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With either the POS or duplicate guest check system, a server can still order an incorrect meal, true or false?
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true
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How are the POS and duplicate guest check systems similar?
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both allow for accounting of meals ordered;
both allow for reconciliation of checks; both include presentation of check to customer |
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How are the POS and duplicate guest check systems different?
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POS uses computer, the other uses paper;
POS can keep a running tally of sales but the check system has to be done manually; POS can track food costs and perpetual inventory; data about each server's results is easy to obtain with POS; with duplicate checks, kitchen staff have to be able to read servers' handwriting |
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List the various types of payment
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cash
credit card debit card traveler's checks personal check house account vouchers comps |
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when a credit card is used, the restaurant pays a fee that is a percentage of the check, true or false?
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true
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what are the different styles of payment for checkout in various restaurants?
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quick service - counter person takes payment;
cafeteria - cashier's station; family style - cashier available in truck stops, coffee shops; casual/fine dining - server acts as cashier |
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On an incident report, what should the manager record?
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time, date, server who handled customer, number of guests in the party, amount of bill, physical description and vehicle description if available
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what are cash handling procedures?
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the activities that operations follow to ensure all cash and charge transactions are accurate and accounted for
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what is a "bank"?
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the coins and bills sufficient to make change
Size of the bank issued goes by number of anticipated transactions |
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what must the cashier receiving the bank before the shift do?
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count and verify what has been received, since he or she is responsible for it
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to determine sales for a current shift, the reading from a current shift has to be subtracted from the previous shift to get the sales figure, true or false?
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true
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In a POS system, how does management get the sales figure?
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by entering a code to get a reading
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who fills out the cash report?
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the cashier who was issued the bank. He or she must count the drawer, set aside the bank amount, then total checks and charges to fill out the cash report
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what is a cash report?
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a form filled out by the cashier to report all money, checks, charge slips during a shift
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what is a daily sales report?
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a form that shows sales, cash, charges collected and any money that is over or short for a shift
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a cash report and a daily sales report are done separately by 2 people, true or false?
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true
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what are reasons that the cashier does not know what the cash register readings are for a shift?
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1. encourage reporting of actual results
2. discourage theft |
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in a system where the server collects payment from a customer, the server's cash report will always balance. Why?
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because any amount left over will be their tips
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what are 2 of the greatest threats in the service area?
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1. overportioning
2. theft of cash |
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every item, no matter how small, should have a correct what?
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portion assigned to it by management
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which reports help management pinpoint areas in need of cost control?
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waste report
cash report daily sales report |
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what are the 2 different methods of controlling cash in sales?
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manual - duplicate guest checks
POS control system, using technology |
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what must be in place in all operations?
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cash control system
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who should be responsible for assigned checks and monies collected?
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servers
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