Chapter 5: Foodservice Functions (1) Flashcards
detailed list of food items offers by a foodservice institution
menu
influences all facets of the foodservice operation because it serves as a basis for planning, purchasing, production, and service
it also implements the foodservice institution’s marketing plans and financial mgmt
menu
the menu card is a powerful tool used to generate profit as it elicits a visual impression of the dining experience
must be neat, clean, durable, and appealing to the eye, apetite, and pocket
should be easy to read and understands
marketing tool
menu descriptions must be interesting, appetizing, and accurate
major ingredients and the preparation method must be presented as well as nutrition-related information
communication tool
aspects in menu planning
demographics, food habits, preferences, nutritional requirements, buying capacity, dining expectations, and motivations
clients and guests
aspects in menu planning
physical factors like equipment, kitchen space, layout, and sanitation
facilities design and equipment
aspects in menu planning
manpower with the right level of knowledge and skill
labor
aspects in menu planning
estimates of revenues (income) and associated costs
operating budget
aspects in menu planning
type of service such as buffet, waiter, or self-service
service
aspects in menu planning
includes appearance (form, shape, size, color), flavor (sweet, sour, salty, bitter), texture (crisp, soft), and temperature (hot and cold)
product quality
aspects in menu planning
time of the day, holidays, religious observance
time and seasonal considerations
aspects in menu planning
use of edible trimmings; avoid leftovers by careful planning and forecasting; substitution of perishable ingredients
food utilization
types of menu - based on pricing
food items are individually priced. it contains a large selection of food items and is popular in commercial operations due to high profitability
a la carte
types of menu - based on pricing
offers food items in combination and pricing them as one
semi a la carte
types of menu - based on pricing
groups several items together and pricing them as one
semi a la carte
types of menu - based on pricing
groups several food items together at a single price
this type appeals to customers unfamiliar with the cuisine
ex: multiple course meal (Teppanya)
table d’hote
types of menu - based on pricing
refers to table d’hote menus placed with a la carte menu items
ex: multiple course meal + maki set (Teppanya)
combination
types of menu - based on pricing
special dish for the day (Menu of the Day)
a convenient way of utilizing leftovers and is used for food bargains
provides varied menus for regular clientele
du jour
types of menu - based on selection
offers a variety of food items in all menu categories
extensive
types of menu - based on selection
includes at least 2 or more food choices in each menu category
selective
types of menu - based on selection
includes one or more food choices in at least 1 menu category and usually offers 6-12 menu items
may or may not offer the same menu items everyday
associated with quick service operations of cafes
better cost control and simplified planning and production
limited or semi-selective
types of menu - based on selection
offers menu items as is w/o variation
nonselective
types of menu - based on usage
is planned for a certain event or day and is not repeated
single-use
types of menu - based on usage
means using the same menu every time
static
types of menu - based on usage
or cyclical
offers menu in rotation for a period of 6-30 days
adv: familiarization of personnel with production and quality requirements and ample time for planning
cycle menu
types of menu - based on usage
type of a la carte menu wherein guests can order any food item regardless of the time of the day
ex: hotel room service menu
california
types of menu - based on usage
ordered by the physician and planned by a registered nutritionist-dietitian
one or more nutrients may be controlled and consistency may be changes depending on the condition
special or modified
defined as a method of menu evaluation that focuses on the goal of maximizing the sale of the most popular and profitable items
menu engineering
menu engineering - concepts
shows the percentage of one menu item in comparison with other menu items on the same category
popularity index
menu engineering - concepts
assesses the acceptability or popularity of menu items by tracking the number of proportions sold per menu item on an hourly or a daily basis
menu count
menu engineering - concepts
sales of all items on the menu is compared with a mean achievement target; usually 90% of the average sales of all menu items
menu-mix percentage (MM%)
menu engineering - concepts
selling price of the menu item less the food cost; the amount of revenue remaining after product costs are subtracted from the selling price
contribution margin
obtain the right kind and mount of food at the right time, place, and from the right source
food purchasing
market classification
refers to a medium where goods are transferred from seller to consumer
market
market classification
basic source of supply; influences the sale and distribution of their goods through various activities such as setting prices and quality standards
primary
market classification
physical and functional unit of the market system; accepts products from primary markets and distributed to local buyer
secondary
market classification
supermarket, farmer’s market, retail stores
local market
food purchasing system
the system in which the purchasing responsibility rests with a specialist in a purchasing dept
centralized purchasing
food purchasing system
the system in which the purchasing responsibility rests with each dept. manager
decentralized purchasing
detailed prescriptions of what is wanted based on consultation and best information available
product specification
the number of purchase units of a specific product which should be in inventory at the time additional quantities of the product are ordered
reorder point
setup storage spaces and check all deliveries for quality and quantity/weight
receiving and storage
supplying goods to the preparation units after they have been received or stored
issuing
uses specifications and quotations within a stated time for the items listed; used in bigger operations
formal buying
orders supplies from a selected list of dealers on a daily, weekly, or monthly basis
the set prices are based on specifications, used in smaller operations
informal buying method
tray service
food is planned, prepared, cooked, and portioned in a central kitchen prior to serving
centralized
tray service
food is planned, prepared, cooked, and transported in bulk in a central kitchen; reheated and portioned in serving pantries prior to serving
decentralized
waiter service (4)
french service
english service
family or compromise service
russian service
american or plate service
waiter service
synonymous with “fine dining” used in exclusive, elegant restaurants
french service
waiter service
food is served from a rolling cart
a gueridon and a rechaud are used to keep the food warm and for the preparation of sauces
french service
waiter service
the chef de rang and commis de rang tend to one station
french service
waiter service
food is partially prepared in the kitchen, brought to the dining room on a silver platter and cooking is finished at tableside
french service
waiter service
informal, hospitable type of service or may be very formal
english service
waiter service
all food is served at the table by the host, hostess, and waitress of one is available
english service
waiter service
the host carves the meat and serves the plates and frequently looks to the hostess to serve the vegetables
english service
waiter service
one course is served at a time and is removed before the next course is brought in
english service
waiter service
compromise between the russian and english styles
family or compromise service
waiter service
some foods are served directly from the kitchen on individual dishes and some are served at the table
family or compromise service
waiter service
best used in small groups, not more than 8
family or compromise service
waiter service
most elegant form of table service used only for formal luncheons and dinner
russian service
waiter service
involves provisions for an adequate number of waiters as food is served by attendants
russian service
waiter service
offers excellent quality control as each dish is prepare and plated on a platter and is garnished in the kitchen
russian service
waiter service
food is fully prepared in the kitchen and placed on the platters for service to the guests
russian service
waiter service
the waiter/waitress bring the food on a silver plate into the dining room and may place the food on a warming surface
russian service
waiter service
hot plates are placed in front of each guest
it is proper to present the silver platter to the guests before serving
russian service
waiter service
picking up the silver tray and holding it in his/her left hand, the waiter/waitress serves the guest from the left with the right hand, using a spoon and a fork
russian service
waiter service
the waiter/waitress moves around the tables counter-clockwise while serving the food
russian service
waiter service
offers opportunity to arrange the food attractively and in the size portions desired
american or plate service
waiter service
fast service that required no special equipment
american or plate service
waiter service
food is plated and garnished in the kitchen
american or plate service
waiter service
placed before the diner by a waiter or waitress
american or plate service
fast and usually has a high rate of customer turnover since patrons can sit, order, and eat in a short period of time
counter service
a meal that has a pre-selected menu for all of the guests attending the event
banquet
the client chooses a theme, which determines color of tablecloths, centerpieces, different menu
banquet
number of guests ranges from 10,000 or higher
banquet
are held for personal entertainment, for business, and other large gatherings
banquet
profit potential is much greater for selling this type of service
banquet
service may be american or russian
banquet
service techniques (4)
gueridon service, carving, boning, flaming
service techniques
food is brought at the dining room on a silver platter
presented to the guest and is set on the rechaud to keep warm
the waitress prepares and portions, makes the sauce, and adds garnished that are required
the food is arranged on the plate and is served to the guest from the right
gueridon service
service techniques
food is brought into the dining room on a silver platter, is presented to the guest, and is set on the recahud
the food to be carved is placed on a carving board
the waiter/waitress will carve, portion, and place it on warm plates which have the vegetables pre-plated
carving
service techniques
food is brought into the dining room on a silver platter, is presented to the guest, and set on the rechaud
the food is then removed from the platter and placed on a plate or carving board depending on the item being deboned
arrange attractively on a warm plate
boning
service techniques
food can be prepared, cooked, and flamed in the dining room
frequently the food is partially prepared in the kitchen, a sauce is prepared, and it is flambéed at tableside in the dining room
flaming
