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86 Cards in this Set
- Front
- Back
- 3rd side (hint)
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What is the most important tool in a food service operation? |
The Menu. It controls who eats at a restaurant. |
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What are the operational functions that a well-planned menu drives? |
Purchasing Production Assembly Distribution Service Sanitation |
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Define Front of House Menu |
The printed list of entrees, side dishes, and beverages offered in a restaurant. |
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Define Master Menu |
All menus for a specific food service operation that runs the entire operation front to back. |
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What are some characteristics and things to consider about a menu? |
The menu is more broad than what is written and seen by customers. It is a plan that influences every aspect of the operation and organization. It relates to the difficult process of deciding what to offer. |
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What are the duties of a manger? (regarding menus) |
Plan, purchase, and implement menus for a business. |
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What percentage of cost is food? Labor? |
30 &25 % of cost |
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What does maximum efficiency and effectiveness lead to? |
Success, repeat customers. long term employees, community support and growth. |
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What are the 3 most important factors to consider when writing a menu? |
Organizational Customer type Operation and Managerial |
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Menu Planning: Organization Mission Goal |
The menu must reflect the organizations stated purpose as defined in the mission statement |
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Menu Planning: Menu and Customer |
Demographics and Socio-cultural influences |
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Define demographics and describe how is relates to menu planning |
Demographics are the trends in the statistics of population, age, gender, and ethnicity. They are important in menu planning because one needs to cater to the people of the area before setting up an establishment. (You wouldn't put a hip new restaurant with weird items in a geriatric community) |
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Define Socio-cultural influences and how it relates to menu planning: |
factors such as marital status, lifestyle, ethnic background, values, and religion of the customers. This impacts menu planning because you have to consider the customers wants and needs before setting up an establishment. (You wouldn't put a BBQ joint in a Jewish community) (high end restaurant in well-established community versus fast food in a new family community with young children/busy life) |
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Eating habits must be taken into consideration for planning: |
Child Nutrition RDA DRI Food consumption trends and preferences |
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What is the budget guideline for retail operations? |
The amount to be budgeted is based on projected income from the sale of food. |
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List 4 things to consider when budgeting for a restaurant |
1. Equipment and Physical Facilities ( produced in the work space with available equipment.) 2. Personnel (relationship between menu and availability of staff, and skill of staff for complexity of menu) 3. Availability of Food (source and market) 4. Style of Service (cafeteria? Seated Service?) |
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What are the 9 types of menu that we need to know for this class? (List) |
Selective Semi-Selective Non-Selective Static Single-use Cycle Table d'Hote Du Jour A la Carte |
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Describe Selective Menu |
2 or more food choices in each menu category: appetizers, entrees, vegetables, salads, and desserts (like our project menus) |
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Semi-Selective |
one or more foods in at least one menu category |
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Non-selective |
menu that offers no choice (hospital) |
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Static |
used each day (restaurant) |
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Single-use menu |
specifically planned and used once: weddings, caterings, holidays |
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Cycle Menu and disadvantages |
rotate at time intervals (school lunches) disadvantage: seasonal foods that go out of season before cycle is over and commodities |
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Table d'Hote |
a menu that offers a complete meal at a fixed price (Golden Corral, Salad Bars) |
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Du Jour Menu |
Menu of the day, specials for the day, catch of the day |
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A la Carte |
single item priced, one item bought at a time |
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What is a standardized recipe? |
A recipe that has been tried, adapted, and retried many times to be sure the food is the same every time it is prepared. |
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What should the procedures in a standardized recipe have every time? |
consistent results and yields every time (when done exactly as written) |
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Why would you want to use a standardized recipe? |
to ensure that all meals served meet quality and quantity standards |
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What are some of the benefits of a standardized recipe? |
reduces waste to save money increased profits comes from reduced waste Consistency and Cost |
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What are the parts of a Standardized Recipe (there are a lot but you can do this!) |
Title Category Ingredients weight/volume of ingredients Preparation instructions Cooking Temp and Time Serving Size Recipe Yield Equipment and utensils needed HACCP and CCP information |
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What are the 3 categories the food service industry can be divided into? Examples? |
Commercial (restaurants, supermarkets) Non Commercial (government or institutional organizations that operate their own food service) Military |
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Why must a food service manager posses awareness of current trends? |
A manager must watch socioeconomic trends, changing demographics, and challenges (higher minimum wages) to provide customer satisfaction and run a financially sound operation. |
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What are the 4 major types of food service operations? |
Conventional, Ready-to-Eat, Commissary, and Assembly-Serve |
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How are these types of food service operations classified? |
differences in locations of preparation, amount of holding time, method of holding cooked food, the purchase form of the food, and labor equipment required |
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What are some characteristics of a Conventional Food Service operation? |
Raw foods are purchased, prepared on site, and served soon after preparation. |
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What are some advantages and disadvantages of Conventional food service operations? |
Advantages: quality control, menu flexibility, less freezer storage required. Disadvantages: stressful workday (amount of food prepared everyday, all day), difficulty is scheduling staff, demand of skilled labor/cooks |
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What are some of the characteristics of a Ready-Prepared food service operation? What is the rationale behind this? |
foods are prepared on site, then chilled or frozen and stored for reheating at a later date. Reduced labor costs/decrease of skilled labor, volume decreases food costs |
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What are some of the advantages and disadvantages of Ready-Prepared food service operations? |
Advantages: reduces "peaks and valleys" of workloads, reduced labor costs, improved quality and quantity control Disadvantages: large cold storage and freezer units needed, costly rethermilization equipment. |
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What are some of the characteristics of Commissary food service operations? |
a central production kitchen or food factory with centralize food purchasing and delivery to off-site facilities for final preparation |
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What are some of the advantages and disadvantages of Commissary style food service operations? |
Advantages: Large volume food purchasing reduces costs, effective and consistent quality control. Accommodates remote service areas (cracker barrel) Disadvantages: many critical control points where contamination can occur, specialized equipment and trucks to transport for food safety, highest cost of equipment and equipment maintenance. |
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What are some of the characteristics of Assembly-Serve food service operations? What is the rationale for this type of operation? |
The "kitchen-less kitchen," fully prepared foods are purchased, stored, assembled, heated, and served. No need for skilled labor. |
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What are some advantages and disadvantages to Assembly/Serve food service operations? |
Advantages: labor savings, low procurement costs, minimal equipment and space requirements. Disadvantages: limited menu, high cost of prepared food, lots of waste and packing |
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What is a system? |
A set of independent parts that work together to achieve a common goal (restaurant) |
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What is a subsystem? |
the interdependent parts of a system, the parts of the system ( building-utilities-) |
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What is the subsystem theory? |
viewing the systems as a whole made up of interdependent parts |
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What are inputs? |
resources such as money required by a system |
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What are operations? |
the work performed to transform inputs into outputs |
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transformation |
the process required to change inputs into outputs |
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Outputs |
finished products and or services |
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feedback |
info on how operations worked or failed or how they could be changed (surveys, comment cards) |
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controls |
self-imposed plans and legal documents that impacts the organizations functions |
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Management should coordinate what? |
the resources (inputs, outputs) to achieve the desired objectives |
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define: memory |
records of past performances to improve success (forecasting) |
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open systems |
a system that interacts with external forces in the environment |
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Linking process |
methods used to unify a system (like Gap) |
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Entropy |
the amount of disorder or randomness in a system |
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hierarchy of needs |
characteristics of organizational structure ranging from subsystems to systems (chain of command) |
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Supa-system |
a larger entity made up of a number of systems (sysco - sodexo- aramark) |
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Independency |
the parts of the system that interact and are dependent on one another (Darden warehouse/buying system) |
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Wholism |
the whole of the organization is more than the sum of its parts (UAB) |
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Synergy |
the working together of a system such that the outcomes are greater than individual effort would achieve |
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What are the advantages to the systems approach? |
more effective: problem solving, communication, planning, organizational development, shared resources |
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What is involved in a informal evaluation? |
the manager and employees assessing whether the efforts to standardize a recipe should continue |
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When is it time for a formal evaluation? |
when staff believe a recipe is ready for service |
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What are the 7 steps of a formal evaluation? |
1. Select a group of people to taste recipe 2. choose evaluation form 3. prepare recipe 4. set up sampling area 5. have participants taste and evaluate food 6. summarize results 7. determine future plans for the recipe based on evaluation results. |
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What are the ways to adjust a recipe to the desired number of servings (4) |
Factor method direct reading tables method percentage method computerized recipe adjustment |
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what is the factor method for quantity adjustment? |
1. Determine the factor to be used: desired yield/current yield = factor 2. multiply each ingredient quantity by the factor: original amount x factor = amount needed 3. change amounts into more common measurements: 1.25 cups = 1 1/4 cup |
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what are the advantages of computerized recipe adjustment? |
recipe adjustment is done much faster, menu planning is more flexible because menu can be uploaded and modified easily, food info is specific to school/food service programs, menus can be analyzed and evaluated for specific nutrients |
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What are some sources for recipes for quantity production? |
USDA District Site Wholesale |
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What are some characteristics of these recipes? |
they can be purchased but should still be tested by the facility. generally have yields of 25, but some provide quantities of 50, 75, or 100 amounts. |
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What does HACCP stand for? |
Hazard Analysis Critical Control Points |
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What does HACCP do for food safety? |
it identifies, evaluates, and controls hazards which are significant for food safety. Where food can go bad |
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What are some per-requisite HACCP points for opening a restaurant? |
The building and equipment design Cleaning and sanitation plans (dish washing, hand- washing sinks) Proper facilities for storage (food, chemicals etc.) and services (potable water, ventilation) |
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What are some HACCP points for Personal hygiene |
Hand Washing habits (proper amount of sinks, stocked with items, staff training) good hygienic habits (showering before work, clean clothes, not sick) |
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What are some maintenance and other HACCPs to consider? |
waste management, pest control, using approved suppliers, properly training staff, and operational control |
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What are the 7 principles of HACCP? |
1. Conduct Hazardous analysis (what could go wrong) 2. Determine the Critical Control Points (CCP) 3. Establish critical limits (safety limits) 4. establish monitoring system (temp sheets) 5. establish corrective action (throw away, what to do) 6. establish verification procedures (check dates, prove plan is working (no people sick)) 7. establish documentation (keep temp charts, cleaning schedules, delivery records, pest control records) |
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what is the basic HACCP flow chart? |
Purchase-deliver-storage-prep-cook-hold-service |
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Menu patterns |
Food included in each meal Extent of choice at each meal |
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Food characteristics and combos |
What Tastes good together Color Presentation Texture Variety of preparation methods |
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Writing menus for modified diets |
Physician ordered diets provide accuracy |
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Printed master menus for both general and modified diets |
Are documents for department evaluation, budget planning, and law suits |
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Menu design and format |
Appeal to guest Descriptive wording-accurate word picture |
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Truth in menu |
Legislative. Allergies Misleading is illegal |
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Spoken menu |
Reciting menu choices to the customers |
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Change menus |
Evaluate and change food and service |
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