Domain 4 Flashcards
table d’hote
complete meal at set price
disaster menu- water allotment
1 gallon/person/day for 3 days min.
Kosher
marked by U; no meat with dairy; no pork, shellfish
Roman Catholics
no meat on Fridays during lent
Muslim
halal; no pork, congealed salad, gelatin, alcohol
7th day adventist
no alcohol, caffeine, ovo-lacto-vegetarian
Food code
person in charge must be able to identify food allergens and associated symptoms
menu mix
popularity of menu item; # sold of particular item/total # of items sold; popular is >70%
contribution margin
profitability of menu item
forecast estimate
PI (popularity index) x expected customers
profit center
assigned both revenue and expense responsibilities
cost center
manage expenses, does not generate revenue
can-cutting
request samples, check quality
prime vending
use single vendor for majority of purchases
FOB
free on board; products delivered without transport costs
FOB origin
buyer takes ownership at seller’s location
collusion
gifts and favors from vendors
formularies
descriptions of approved products to be used by whole department/organization
purchasing amount
EP (edible portion)/ %yield
EOQ
economic order quantity; determine order size most economical;
SQ RT of [(2 x FS)/(CP)]
exponential smoothing
forecasting
uses software
give more recent values more weight
time series forecast
short term, follows pattern over time
moving average
subjective model- forecasting
delphi technique; rely on opinions
substitution invoice
use when order arrives without invoice