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FFSS > Chapter 5: Foodservice Functions (1) > Flashcards

Chapter 5: Foodservice Functions (1) Flashcards

1
Q

detailed list of food items offers by a foodservice institution

A

menu

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2
Q

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

A

menu

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3
Q

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

A

marketing tool

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4
Q

menu descriptions must be interesting, appetizing, and accurate

major ingredients and the preparation method must be presented as well as nutrition-related information

A

communication tool

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5
Q

aspects in menu planning

demographics, food habits, preferences, nutritional requirements, buying capacity, dining expectations, and motivations

A

clients and guests

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6
Q

aspects in menu planning

physical factors like equipment, kitchen space, layout, and sanitation

A

facilities design and equipment

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7
Q

aspects in menu planning

manpower with the right level of knowledge and skill

A

labor

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8
Q

aspects in menu planning

estimates of revenues (income) and associated costs

A

operating budget

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9
Q

aspects in menu planning

type of service such as buffet, waiter, or self-service

A

service

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10
Q

aspects in menu planning

includes appearance (form, shape, size, color), flavor (sweet, sour, salty, bitter), texture (crisp, soft), and temperature (hot and cold)

A

product quality

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11
Q

aspects in menu planning

time of the day, holidays, religious observance

A

time and seasonal considerations

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12
Q

aspects in menu planning

use of edible trimmings; avoid leftovers by careful planning and forecasting; substitution of perishable ingredients

A

food utilization

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13
Q

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

a la carte

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14
Q

types of menu - based on pricing

offers food items in combination and pricing them as one

A

semi a la carte

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15
Q

types of menu - based on pricing

groups several items together and pricing them as one

A

semi a la carte

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16
Q

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)

A

table d’hote

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17
Q

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)

A

combination

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18
Q

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

A

du jour

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19
Q

types of menu - based on selection

offers a variety of food items in all menu categories

A

extensive

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20
Q

types of menu - based on selection

includes at least 2 or more food choices in each menu category

A

selective

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21
Q

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

A

limited or semi-selective

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22
Q

types of menu - based on selection

offers menu items as is w/o variation

A

nonselective

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23
Q

types of menu - based on usage

is planned for a certain event or day and is not repeated

A

single-use

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24
Q

types of menu - based on usage

means using the same menu every time

A

static

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25
Q

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

A

cycle menu

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26
Q

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

A

california

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27
Q

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

A

special or modified

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28
Q

defined as a method of menu evaluation that focuses on the goal of maximizing the sale of the most popular and profitable items

A

menu engineering

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29
Q

menu engineering - concepts

shows the percentage of one menu item in comparison with other menu items on the same category

A

popularity index

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30
Q

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

A

menu count

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31
Q

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

A

menu-mix percentage (MM%)

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32
Q

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

A

contribution margin

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33
Q

obtain the right kind and mount of food at the right time, place, and from the right source

A

food purchasing

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34
Q

market classification

refers to a medium where goods are transferred from seller to consumer

A

market

35
Q

market classification

basic source of supply; influences the sale and distribution of their goods through various activities such as setting prices and quality standards

A

primary

36
Q

market classification

physical and functional unit of the market system; accepts products from primary markets and distributed to local buyer

A

secondary

37
Q

market classification

supermarket, farmer’s market, retail stores

A

local market

38
Q

food purchasing system

the system in which the purchasing responsibility rests with a specialist in a purchasing dept

A

centralized purchasing

39
Q

food purchasing system

the system in which the purchasing responsibility rests with each dept. manager

A

decentralized purchasing

40
Q

detailed prescriptions of what is wanted based on consultation and best information available

A

product specification

41
Q

the number of purchase units of a specific product which should be in inventory at the time additional quantities of the product are ordered

A

reorder point

42
Q

setup storage spaces and check all deliveries for quality and quantity/weight

A

receiving and storage

43
Q

supplying goods to the preparation units after they have been received or stored

A

issuing

44
Q

uses specifications and quotations within a stated time for the items listed; used in bigger operations

A

formal buying

45
Q

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

A

informal buying method

46
Q

tray service

food is planned, prepared, cooked, and portioned in a central kitchen prior to serving

A

centralized

47
Q

tray service

food is planned, prepared, cooked, and transported in bulk in a central kitchen; reheated and portioned in serving pantries prior to serving

A

decentralized

48
Q

waiter service (4)

A

french service
english service
family or compromise service
russian service
american or plate service

49
Q

waiter service

synonymous with “fine dining” used in exclusive, elegant restaurants

A

french service

50
Q

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

A

french service

51
Q

waiter service

the chef de rang and commis de rang tend to one station

A

french service

52
Q

waiter service

food is partially prepared in the kitchen, brought to the dining room on a silver platter and cooking is finished at tableside

A

french service

53
Q

waiter service

informal, hospitable type of service or may be very formal

A

english service

54
Q

waiter service

all food is served at the table by the host, hostess, and waitress of one is available

A

english service

55
Q

waiter service

the host carves the meat and serves the plates and frequently looks to the hostess to serve the vegetables

A

english service

56
Q

waiter service

one course is served at a time and is removed before the next course is brought in

A

english service

57
Q

waiter service

compromise between the russian and english styles

A

family or compromise service

58
Q

waiter service

some foods are served directly from the kitchen on individual dishes and some are served at the table

A

family or compromise service

59
Q

waiter service

best used in small groups, not more than 8

A

family or compromise service

60
Q

waiter service

most elegant form of table service used only for formal luncheons and dinner

A

russian service

61
Q

waiter service

involves provisions for an adequate number of waiters as food is served by attendants

A

russian service

62
Q

waiter service

offers excellent quality control as each dish is prepare and plated on a platter and is garnished in the kitchen

A

russian service

63
Q

waiter service

food is fully prepared in the kitchen and placed on the platters for service to the guests

A

russian service

64
Q

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

A

russian service

65
Q

waiter service

hot plates are placed in front of each guest

it is proper to present the silver platter to the guests before serving

A

russian service

66
Q

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

A

russian service

67
Q

waiter service

the waiter/waitress moves around the tables counter-clockwise while serving the food

A

russian service

68
Q

waiter service

offers opportunity to arrange the food attractively and in the size portions desired

A

american or plate service

69
Q

waiter service

fast service that required no special equipment

A

american or plate service

70
Q

waiter service

food is plated and garnished in the kitchen

A

american or plate service

71
Q

waiter service

placed before the diner by a waiter or waitress

A

american or plate service

72
Q

fast and usually has a high rate of customer turnover since patrons can sit, order, and eat in a short period of time

A

counter service

73
Q

a meal that has a pre-selected menu for all of the guests attending the event

A

banquet

74
Q

the client chooses a theme, which determines color of tablecloths, centerpieces, different menu

A

banquet

75
Q

number of guests ranges from 10,000 or higher

A

banquet

76
Q

are held for personal entertainment, for business, and other large gatherings

A

banquet

77
Q

profit potential is much greater for selling this type of service

A

banquet

78
Q

service may be american or russian

A

banquet

79
Q

service techniques (4)

A

gueridon service, carving, boning, flaming

80
Q

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

A

gueridon service

81
Q

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

A

carving

82
Q

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

A

boning

83
Q

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

A

flaming

FFSS (30 decks)

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