MIDTERM Flashcards by Ysabel Malioat

Banquet operations include:

IN-HOUSE BANQUET & OUTSIDE CATERING

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Banquet service caters to various types of functions such as:

Wedding
Social events like parties, debut, anniversaries, etc.
Conventions, conferences, meetings
Seminars
Trade exhibits
Other events

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Where food is served to guests at their respective tables using American or Russian service or both

SIT DOWN MENU

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Wherein foods are arranged in appropriate sequence in a buffet table and guests have to get food for themselves

BUFFET

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Hot and cold appetizers, finger foods like canapes, and hors d’ oeuvres are served buffet style. Tables for guests are not set up since cocktail parties are supposed to be a standing affair

COCKTAILS

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Designing banquet packages with their corresponding prices. Selling and promoting banquet facilities/ services to prospective clients. Attending banquet bookings and reservations. Preparation of event orders and event contracts

BANQUET SALES OFFICE

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Preparing the requirements for banquet functions – facilities, and amenities, and the preparation of mise-en-place. Setting up the function rooms and/or catering venue. Serving the food and beverage for banquet functions

BANQUET SERVICE

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responsible for handling bookings, reservations, adjustments in banquet and catering functions as well as in promoting banquet packages

Banquet Sales Manager or Coordinator

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responsible for banquet sales and bookings

Banquet Sales Executive

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plans, organizes, directs, and controls the set-up and services for all banquet functions

Banquet Service Manager or Supervisor

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Oversees the set-up, service, and clearing in the banquet function assigned to him

Banquet Captain

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Responsible for the proper safekeeping and issuance of banquet supplies and equipment

BANQUET CUSTODIAN

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Attends the mise-en-place preparation, set-up and service during banquet functions

BANQUET WAITER

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In any food service operation, the ___________ covers all menus for the variety of meals served for personal functions, including reception menus and themes.

CATERING MENU PROGRAM

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defines the needs of equipment, personnel and food production

SERVICE STYLE

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shall define both the monthly catering volume expected and the expected annual profit

PRICE RANGE

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is dependent on the level of competence of kitchen manufacturer workers and the objectives of management for the whole catering activity.

SELECTION OF MENU ITEMS

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helps to define the menu program pricing structure

ORIENTATION IN THE KITCHEN

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is frequently mixed with aspects of Russian service. Due to high labor demands and costs, traditional French service necessitates a brigade de service, or six-member dining-room crew, and is unsuitable for catering. Tableside preparations, such as making Caesar salad, carving a complete filet de boeuf and finishing a flambe dessert, can all be readily incorporated into formal catering menu presentations.

FRENCH SERVICE

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is the most appropriate and popular style of table service used in formal catering. This service method is best suited for tables of 6 to 12 people. Platters and serving dishes are used to arrange all of the food. Aspects of French service practices. Skill training in Russian and French service is one of the labor criteria for this type of service. Furthermore, a high server-to-guest ratio raises labor expenditures. The number of waitstaff necessary to successfully execute this service style is greater than that required for American service.

RUSSIAN TABLE SERVICE

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In the kitchen, all of the food is prepared and served into plates. The main meal, as well as the accompanying vegetables and carbohydrates, are all presented on the same plate. The main dish is covered with a plate cover, which keeps the food warm and allows servers to stack plates into big banquet trays. Once in the dining area, the wait staff can quickly serve big groups of people. This table service technique needs basic table service abilities and uses a small number of servers.

AMERICAN SERVICE

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necessitates the least number of kitchen and service staff. By using this form of service to one huge gathering while simultaneously serving another party with American service, a busy catering firm can boost its flexibility. After the buffet food has left the kitchen, the kitchen workers can plate the main-course dishes for the second event.

BUFFET SERVICE

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Three important parts of the catering menu program are controlled by the pricing structure developed by management to suit both customer wants and profit goals.

the level of cuisine
the menu items selected
The quality of food products

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TRUE OR FALSE:

Catering menu items should be chosen based on their ability to meet three basic purchasing criteria:

the item can be purchased in large volumes at the required quality.
the item is available for purchase through normal distribution channels year-round.
The item is available for purchase at a price that results in an overall food cost that yields an accepted food cost percentage.

TRUE

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To determine the count, weight, yield, actual portion. To aid in determining the cost

KITCHEN TEST

to determine the count, weight or yield per unit of perishable items

RAW FOOD TEST

these are made to check the yield and actual count of the different varieties of canned/ bottled food items. In this test, the drained weight, count and uniformity of the product are taken into consideration

CANNED/ BOTTLE TEST

these are cutting tests of meat, fish and poultry. They are intended to determine the actual portion cost after waste, trimmings and by-products have been considered. Items are trimmed and cut as it would be for regular use.

BUTCHER’s TEST

TRUE OR FALSE The ratio of the saleable weight to the initial or as purchased is computed as: WEIGHT OF SALEABLE PORTION/ INITIAL OR AS PURCHASED WEIGHT (AP) EXAMPLE: 4.5 Kg = .625 or 62.5% 7.2 K

TRUE

as purchased weight / ratio of saleable weight

COST OF SALEABLE WEIGHT

to cope with the changes in the market prices, the re-costing of recipes is a must. It is therefore necessary to compute for the cost factor to facilitate the translation of Initial or As Purchased costs into a new cost per saleable unit (or COST OF SALEABLE WEIGHT)

COST FACTOR

cost of saleable weight / cost of initial (or as purchased weight)

COST FACTOR

to minimize the frequency of re-costing, a percentage of the total recipe cost is added to answer for increases in the acquisition cost of ingredients. Usually 10% of the actual food cost.

BUFFER MARGIN

A list of prepared dishes made available to a client, and by its content and presentation must attract the client and represent value for money

FORMS OF MENU:

1. MENU FOLDER 2. MENU BOARD

- Repetition of ingredients - Repetition of color - Repetition of words - Overall balance of a menu (heavy and light courses) - Texture of courses - Seasonings - Sauces - Nutritional values

BALANCE

TRUE OR FALSE: CATERING MENU SHOULD: - Present dishes creatively and attractively according to the special style of the caterer - Serve dishes at proper temperature - Have menus that include descriptions for one to best imagine the color, aroma, texture and contrast of the offered dishes - Emphasize creativity, presentation and simplicity

TRUE

a series of menus that is repeated over a specific period of time

CYCLE OR CYCLIC MENU

TRUE OR FALSE: TYPES OF CATERING MENU: A LA CARTE TABLE D’HOTE HOLIDAY MENU FORMAL MENU FESTIVE MENU CLUB MENU CONTINENTAL MENU COMMERCIAL MENU FIXED OR SET MENU CYCLE OR CYCLIC MENU

TRUE

WHAT TYPE OF COURSE IN THE MENU IS THIS: Fruit/ Fruit juices Protein dish – egg, fish, meat (hot or cold) Bread (croissant, brioche, rolls, toast) or cereals Butter and preserves (marmalade, jam, honey) Beverage (tea, coffee, chocolate, milk)

BREAKFAST

WHAT TYPE OF COURSE IN THE MENU IS THIS: Beverage Slices of Bread/ Cakes/ sandwiches Noodles or pasta

SNACKS

- stand up affairs that makes use of the buffet style of service - drinks are best served by food service attendants circulating with trays to prevent a crowd from forming at a service point and allow a discrete control over amount consumed - cups and punches should be well-garnished - appetizers – usually very sharp or spicy in taste - cocktails – bite-sized pieces of meat, fish, shellfish or fruit served with a highly seasoned sauce - hors d’ oeuvre – a small tidbit – light, attractive, very delicate and tasty

COCKTAILS

- may range form nuts to a highly sophisticated smorgasbord - food can be hot, cold, salty, piquant or rich, but not sweet - fat-rich foods – such as nuts, olives, cheese, mayo-based dips and buttered sandwiches – counteract the effect of alcohol in an empty stomach

COCKTAIL MENU

– should consist of the ff: bread, salads (at least 2, seafoods (1), main dish (2), side dishes: 1 potato dish and 1 vegetable dish, pasta/ noodle dish, rice, desserts (2-3 kinds)

BUFFET

TRUE OR FALSE: A WELL-DETAILED PLAN: - Description of event/s and instructions - Complete checklist of things to do, what to bring, delivery of equipment and food - Itemized inventory of equipment to be used for the event and return of the equipment afterwards - Excellent service by staff, including food presentation and sanitation

TRUE

are procedures implemented inside a food service operation to guarantee that food and beverage products fulfill established quality requirements as quickly as feasible.

OPERATIONAL CONTROLS

The following areas are covered by operational controls:

Costing Pricing Purchasing Production Presentation Service

also known as purchasing specifications, define the exact requirements for a food product’s quality and quantity, as well as the purpose for which it will be utilized. The following information is included in the specifications: - Product name, and if available, preferred brand names - The quantity to be purchased, as indicated by the purchasing unit (case, pound, or lot) - Federal grade indication, such as US Grade A - A price is expressed in terms of a number of units, such as dozen, or gallon - Determination of the product’s intended usage as well as any further information about the item to be acquired

Purchasing regulations

A STANDARD RECIPE is a set of written instructions for combining specific amounts of ingredients to make a specific product. Recipes are standardized to ensure that the finished product’s taste, texture and yield are consistent.

Controls over production

Regardless of the amount utilized, any food item used in the production of the dish must be specified. The same components and proportions must always used in a recipe to ensure consistency in taste, texture, and yield. Each ingredients, such as shredded Romano cheese, prepared croutons, crushed black pepper, and thinly sliced red onions, must be clearly stated with limited preparation instructions.

INGREDIENTS

Each ingredient must be listed in the recipe by weight or measure. In order to improve production accuracy, some cards include both.

Measurements and Weights

Instructions should be stated as plainly as possible. Staff members may struggle to read long preparations instructions because English is a second language in many kitchens. It should be clear and concise.

Directions

refers to the number of servings it makes. The amount of food product allotted for a single serving is known as a portion. The weight or measure of a portion is used to determine its size.

YIELD

relies heavily on accurate and easy-to-read recipe cards. They contribute to the production of high-quality food product and to control of food costs.

QUALITY CONTROL

is the final step in achieving consistency in production.

PRODUCTION SHEET

contains the quantity of servings to be created, the food cost, and the selling price for each menu item to be produced during a specific meal service.

PRODUCTION SHEET

is an analysis of the primary catering menu items’ sales patterns

SALES-MIX EVALUATION

Item sales are tracked over a set length of time and assessed based on two primary factors:

popularity and contribution to sales

Three significant components contribute to the maintenance of a consistent quality in the appearance of the finished product as it is presented to the guest in presentation standards:

- Dish size and kind - Portion size - Garnish

is to identify potential logistical issues for numerous activities, such as service staff shortages, scheduling between functions, and availability of table-service equipment, linens, tables and chairs.

Catering Menu Meeting

are also quite helpful in the purchasing department. The chef, purchasing agent, maître d’ hotel, and sales personnel go over the function sheets. Current price fluctuations in primary menu items such as beef, and fish may be identified, and menus can be restructured to accommodate for rising food costs.

Menu meetings

If the desired taste, texture and yield of beverages are to be consistently obtained, a thorough understanding of established beverage recipes is required.

Standard Recipes

necessitates a thorough understanding of spirits and wines. On order to build a well-developed wine list, a purchasing agent should be well-versed in the various types of wines, vintages, and the right pairings of wines and foods. The most critical aspect of profitable beverage purchase is keeping an adequate inventory. Stock levels must be kept as low as possible while yet ensuring that service functions have enough beverages.

Purchasing alcoholic beverages

TRUE OR FALSE: Benefits of beverage purchased for catering enterprises: 1. Beverage requirement can be predicted far ahead of time 2. Additions are made at customer’s discretion 3. Catering event are frequent at theme bars. A geographical theme, such as Caribbean or Southwest, or a focus of a specific type of spirit or drink, such as martini, margarita, or vodka can be found in bars.

TRUE

1. A well-established collection of glassware associated with specific wines and cocktails aids beverage presentation. The bowl of glass is frequently shaped to enhance the aroma or provide ample space for ice and liquid. 2. By producing an attractive display, garniture can increase the perceived value of the drink among customers. 3. Decorative stirrers or other things are frequently used in theme drinks to provide interest and draw attention to the beverage recipe or concept.

PRESENTATION