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24 Cards in this Set
- Front
- Back
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Royal & Noble household |
Started present day scientific foodservice cost accounting |
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Mush and Molasses |
1st hospital served |
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Boulanger |
1st restau in Paris to open |
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Escoffier |
Simplified classic cuisine and developed kitchen brigade system |
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Nouvelle cuisine |
Simpler and more natural flavors |
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Beauvillers |
Introduce the novelty lister dishes on a menu |
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Billy Ingram |
Fast food concepts |
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Thomas Carvel |
Soft ice cream |
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Carl N. Karcher |
Hotdog cart |
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Victor Hugo |
School feeding - National School Lunch Act of 1946 |
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Alexis Soyer |
Provide sanitary and efficient foodservice set up |
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Florence Nightingale |
Established diet kitchen |
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Local foodservice |
Presentacion T. Perez & Irma P. Florentin |
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Functional Subsystem of a Typical Foodservice |
Receiving ➡ Storage ➡ Pre-preparation ➡ Preparation ➡ Service ➡ Sanitation |
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Menu pattern |
Pattern of a menu |
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Menu |
Important document influencing all facets of the foodservice operations French: detailed list |
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Popularity Index |
% popularity if 1 menu item |
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Menu count |
# of portions sold per menu item |
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Expert evaluation |
Valuable feedback on the menu Careful scrutiny by experts |
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Menu engineerin |
- menu mix percentage - contribution margin |
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Star |
High cm, high popularity |
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Dog |
Both low |
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Cash cow |
Low cm, high pop |
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Puzzle |
High cm, low pop |
