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45 Cards in this Set
- Front
- Back
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static/restaurant style menu
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same items everyday
best for restaurnats |
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cycle menu
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different items each day for set period then repeated
good for healthcare facilities |
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single use menu
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holiday / theme menus
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non-select menu
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no choices
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pre-select
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choices to satisfy dislikes
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table d'hote
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completed meal with several courses at a set price
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a la carte
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stated price for each menu item
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National School Lunch Program (Type A USDA)
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reimbursable - regulations are set by federal govt.
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crisis menu
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3 day supply
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the menu is...
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*primary control of FS operation
*customer driven *must have variety in non commercial operations (LTC) |
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food preferences can be determined by
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market research - restaurants
small scale surveys - HC plate waste (most inexpensive) |
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aesthetic factors
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flavor, texture, color, shape, shape, method of prep; look for variety and flavors that compliment
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good menu planning
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balances the use and capacity of equipment, storage space and delivery days
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use of computer system
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saves labor
reduces food waste controls costs |
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MIX management
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combines high and low cost menu items to stay in budget
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bid buying
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buyer decides which supplier will be chosen based on price quotes and specs
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fixed bid
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large quantities, non-perishable goods
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daily bid
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perishable products
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sealed bid
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generally govt contracts like school milk, govt buildings
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independent purchasing
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each dept in an organization has its own purchaing agent
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centralized purchasing
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a purchasing dept does all the buying for the entire organization
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group purchasing
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various foodservice operations joining together to take advantage of volume purchasing (non-commercial)
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warehouse club purchasing
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popular among single unit restauranteurs
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prime vendor
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primary supplier, but not sole supplier, generally has $ amt. committment for minimum purchases - provides most of goods (ex: GFS, SYSCO)
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specifications include
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name of product
federal grade / quality des. size of container count or wt. per container unit on which price is based |
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vaule analysis
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methodical investigation of all components of a product or service with the goal of eliminating unnecessary costs w/o decreasing effectiveness of product/service
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purchase requisition
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originates within the unit of the FS operation
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purchase order
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competed by buyer, sent to the supplier, using info on the requisition form
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invoice
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prepared by supplier
when items are delivered the invoice must be compared to PO |
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receiving
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control point / possibly critical control point
procedures for inspection must be in place if standards not met delivery must be rejected |
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dry storage
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limit number of doors
windows should be opaque needs good ventilation temp: 50-70 (Spears) 70(West) humidity:50-60%(Sp) 65-70%(W) rec storage times: canned goods - 12 months; dried fruits and veggies - 2 wks.; whole grain flour - 2 months |
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low temp storage - temps
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meat - 30 - 36
fish - 30 - 32 dairy - 36 - 40 fruit and veggies - 40 - 45 |
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low temp storage - humidity
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75-95 most foods
85-95 high moisture foods (if humidity too low - things begin to wilt) |
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low temp storage - rec storage times
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whole muscle meats: 3-5 days
ground meats: 1-2 days fish: 2-3 days fruit & veggie: 5-7 days eggs: 4-5 weeks from packing |
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freezer temps
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0 - -10 degrees
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recommended storage times
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chicken: 6-12 months
meats: 3-6 months frozen eggs: 9 months |
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inventory
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material assets owned by an organization
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issuing procedures - direct
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from receiving to unit, no stroage time
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issuing procedures - storeroom issue
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use requisition, ingredient room gives cost benefit
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physical inventory
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actual counting and recording of products
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perpetual inventory
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purchases and issues continuously recorded
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JIT (Just in Time)
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used in direct issue, does not tie ip $ in in inventory
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ABC Method
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categorizes by value (A = most expensive)
highest price is controlled very closely and can be time saving |
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Mini-Max method
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establishes minimum levels for the pt at which an order is placed and max levels to determine how much to buy
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safety stock
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back up supply - depends on importance of product
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