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45 Cards in this Set

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