Chapter 4: Foodservice Systems Flashcards
commercial foodservice (operating for profit)
serve quick, affordable, and consistent meals w/o table service
can be further classified as traditional, quick-comfort (serving home-cooked meals in a fastfood fashion), and double drive through
ex: mcdo, jollibee, mang inasal, hen lin, cafe france, shakeys
quick service restaurants (qsr)
commercial foodservice (operating for profit)
offer food self-service style, that is, clientele line up to get food at the counter
ex: goldilocks, naia terminal 2 cafeteria
cafeteria
commercial foodservice (operating for profit)
offer a wide variety of food to several guests at a fixed price
ex: tiple v ultimate buffet, yakimix restaurant. cabalen, vikings, dad’s
buffets/smorgasbord/eat all you can restaurants
commercial foodservice (operating for profit)
offer casual and affordable meals
have a larger seating for family dining and is kid-friendly
ex: max’s, aristocrat, barrio fiesta, gerry’s grill
family restaurants
commercial foodservice (operating for profit)
provide a simple menu, full restaurant service in a casual atmosphere allowing customers to dress comfortably and/or bring children
may also be fast/quick casual
ex: apartment 9b, tgif, pancake house, italianni’s
casual dining restaurants
commercial foodservice (operating for profit)
serve very expensive food with fine service (first class food quality, presentation, ambience)
luxury/fine dining/upscale restaurants
commercial foodservice (operating for profit)
menu, service, and design reflect a specific theme
ex: adarna food and culture restaurant, hard rock cafe, bubba gump shrimp company, travel cafe, m cafe
theme restaurants
commercial foodservice (operating for profit)
provide a menu of dinner items that matches the restaurant’s theme
dinner houses
commercial foodservice (operating for profit)
serve lunch items
lunchrooms/luncheonette
commercial foodservice (operating for profit)
offer breakfasts, lunch, supper, and snacks the whole day at relatively low prices
california menu foodservices
commercial foodservice (operating for profit)
offer items falling under a specific food category
ex: cafe breton (crepes), outback steakhouse, sonja’s cupckaes, bizu patisserie
specialty restaurants
commercial foodservice (operating for profit)
specialize in specific cuisines
ex: saisaki, alba’s, old swiss inn, casa ilongga, prince jaipur
ethnic restaurants
commercial foodservice (operating for profit)
serve sandwiches, meats, and cheese over the counter
ex: santi’s deli, earle’s deli, alexa’s deli, mickey’s deli
delicatessens/deli
commercial foodservice (operating for profit)
feature the menu and decor of the traditional 1950s american restaurant
ex: dc diner, mr. jones
diners
commercial foodservice (operating for profit)
serves carious coffee concoctions and offer hot and cold beverages, pastries, sandwiches, ad other breakfast/lunch fare
ex: starbucks, figaro, bo’s coffee, cbtl, cafe de lipa
specialty coffee
commercial foodservice (operating for profit)
offer drinks (coffee, wine, aperitifs, fruit juices), and snacks (sandwiches and salads)
originally served coffees
cafe
commercial foodservice (operating for profit)
serve alcoholic and non-alcoholic beverages and light fare
ex: temple bar, buddha bar, embassy (fort), guilty’s island, klownz
bars
commercial foodservice (operating for profit)
are bars or small restaurants offering local (french) dishes, cold meats, and cheese and wine
also used to refer small, simple restaurants
ex: chef laudico, bistro filipino
bistros
tapas bars started in what country
spain
commercial foodservice (operating for profit)
french cafes or restaurants offering beer cider, and other drinks, and a limited food menu
may also have their own brewery in-house
brasseries
commercial foodservice (operating for profit)
similar to a bar, but offer a more extensive food menu
taverns
commercial foodservice (operating for profit)
similar to a tavern but they specialize in wine
wine bars
commercial foodservice (operating for profit)
a beer hall/garden with or without a microbrewery
was originally a german concept
brahaus
commercial foodservice (operating for profit)
shortened word for public houses
serve alcoholic drinks, specifically beer in a homey/laid back setting
common in english speaking countries
pubs
commercial foodservice (operating for profit)
serve specialty beers made in the premises
microbreweries/boutique breweries/brewpubs
commercial foodservice (operating for profit)
offer food and liquor, provide dance floor for dancing and performances
nightclubs
commercial foodservice (operating for profit)
restaurants or nightclubs often providing live entertainment
cabarets
foodservice within lodging facilities
have types of services that range from buffet to fine dining restaurants
ex: prince albert (hotel intercontinental), red (shangri la makati), spirals (sofitel)
dining rooms
foodservice within lodging facilities
provide food and services for the functions of the facillity
banquet and catering services
foodservice within lodging facilities
serve beverages (alcoholic and non-alcoholic) and light fare
sometimes have live entertainment
lounges/bars
foodservice within lodging facilities
provide food in the clients’ room
room service
foodservice within lodging facilities
refer to the snacks and beverages placed in the clients’ rooms
customers are charged for those items they open and consume
minibars
foodservice within lodging facilities
provide ready-to-eat/pre-packaged food items
carts and convenience stores
foodservice within lodging facilities
dispense pre-packaged food and drinks
vending machines
foodservice within lodging facilities
lease parts of the facility to allow them to operate within the premises
stand-alone restaurants
foodservice within lodging facilities
serve free/subsidized food to workers of the facility
employee cafeterias
foodservice within other establishments
offer customers a common and a large seating area with several quick service food counters, kiosks, and carts around/adjacent to it
ex: food choices (glorietta), sm food court, gateway food express
food court
foodservice within other establishments
operate within/alongside retail outlets, such as department stores, convenience stores, variety store, drugstore
ex: via mare (landmark), ucc cafe (rustan’s), starbucks (fully booked)
department and retail stores
foodservice within other establishments
offer food and beverages in recreational facilities, such as amusement parks, convention centers, sports facilities, zoos
recreational foodservice
foodservice within other establishments
cater to travelers stopping by gasoline stations, rest areas, truck stops, and other stops
travel plazas and truck stops
foodservice within other establishments
sell easy/ready-to-eat foods, beverages, and other non-food items
convenience stores
special entertainment concepts
serve food along with performances as plays, musicals, etc.
ex: music museum
dinner theater
special entertainment concepts
allow customers to watch the preparation of the food through visible kitchens
open kitchens
includes country clubs, city clubs, or fraternal clubs,
offer exclusive dining to their members for their socials, recreation, and other activities
ex: tagaytay highlands, manila polo club, baguio country club
clubs
catering
offer their own services within their premises
on-premise caterers
catering
serve food in the customer’s preferred location
(not the caterer’s facilities)
off-premise caterers
catering
produce food and beverage for service among plane passengers
airline caterers
catering
serve food in various locations due to the outdoor nature of activities they cate
(ex: movie shoots, construction, picnics, street food vendors)
mobile caterers
catering
private chefs/small companies who prepare and serve food in the client’s home
may assist in planning, purchasing, and scouting for service personnel
accommodator caterers
catering
serve refreshments in recreational facilities, such as stadiums, move houses
concessionaires
catering
supply food services to special events (birthdays, weddings, etc.)
ex: hizon’s, tamayo’s via mare
social caterers
catering
produce and sell large quantities of food in bulk to organizations/companies
wholesale/contract caterers
catering
provide institutions/organizations meal specific to their needs and budget
contracted for a long term
contract feeding/food contractor
catering
produce food at a large scale on assembly lines
ex: makati skyline
central commissaries
transport feeding
serves food produced in a commissary kitchen delivered to an airline
airline foodservice
transport feeding
a type of foodservice in passenger trains
railroad foodservice
transport feeding
type of foodservice in bus terminals
bus foodservice
food id served soon after it is produced; distributed either hot or cold
some food items served warm are cooked and transported in a chilled state and later rewarmed at the facility or satelite
immediate distribution system
food is prepared and quickly chilled in either bulk or portion packs; sealed in moisture vapor proof wraps in which they are conditioned for service
chilled food system
used to process liquid or “pumpable” foods such as soup, sauces, stews, gravies, etc
principal equipment are: steamed-jacketed kettle, pumping and packaging equipment, and a tumble chiller tank
tumble chilling
used with solid foods such as chickens parts, beef rounds, hamburger patties, casseroles, etc.
blast chilling
frozen items are usually packed in
aluminum containers
placing food between 2 very low temp plate so freezing is rapid
contact freezing
putting food into a chamber with air circulating at a temp of -60F
blast tunnel
first cookbook
auspicius de coquinaria
the word restaurant was first used in the 1500s to refer food that restores. this word was used to describe rich and highly flavored soups or stews capable restoring lost strength
restorative
opened the parisian restaurant grande de taverne de londres
introduced the menu with a list of dishes and services in a small individual tables at fixed hrs
antoine beauvillers
started grande cuisine
meals are intricately and elaborately prepared, presented, garnished, and sauced
introduced the courses, their proper sequence, and the wines to accompany the courses
created and perfected many french recipes esp sauces
antonin careme
he put up a kitchen and eating room for his workers, starting the idea of employee meal subsidy
referred to as the father of industrial catering
robert owen
grimod de la reyniere invented the first restaurant review
almanach des
cafeteria concept style of self-service was developed by
john krueger
the reform club of london worked with _____ for a clean and efficient foodservice setup
chef alexis soyer
instituted the diet kitchen with _____ to provide clean and nourishing food for the ill and wounded soldiers
florence nightingale; alexis soyer
wrote the book of household management
isabella beeton
instituted the school feeding in england through the provision of hot meals to school children
victor hugo
refined grande cuisine to create classic cuisine
made use of refined preparation and presentation of superb ingredients
considered as the emperor of chefs/worlds’ kitchens
produced peach melba and melba toast
auguste escoffier
opened a&w root beer stand
roy allen
started nouvelle cuisine with the aim of making food simpler and natural as opposed to the overly rich, complicated, and indigestible dishes of classic cuisine
h. gault and c. millau
one of the pioneers of nouvelle cuisine
fernand point
started the university food service of the university of the philippines
dr. presentacion t. perez
dietetic service has been separated from nursing service at pgh
she became head of the former thus became the first filipino dietitian
irma florentin
