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CATERING MIDTERM > Module 4 > Flashcards

Module 4 Flashcards

1
Q

Includes all the menus for the different range of meal services offered for provate functions including themed functions

A

Catering Menu Program

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2
Q

A physical or virtual list of dishes planned for production in catering operation and may include full meal or snack

A

Menu

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3
Q

Help determines the food to be purchased, equipment and personnel needed, the work schedule, pre costing food to be served etc.

A

Menu

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4
Q

The outline of the food items to be included in each meal

A

Menu Pattern

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5
Q

Single item in each course is a pattern that may be used in a lunchroom

A

Set menu

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6
Q

May be followed in university, residence hall, hospital, and in homed for adults and children

A

The no choice menu

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7
Q

Based on the skill level of the kitchen production personnel along with the management goals and objectives for catering services

A

Menu item selection

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8
Q

It is affected by customers’ needs, current trends in dining and eating patterns of customers

A

Menu Pattern

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9
Q

Types of Food Menus:

A
  • Selective Menu
  • A ‘la carte meny
  • Table d’ hote menu
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10
Q

The customers select the other course he may wish at additional cost

A

Selective menu

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11
Q

also called “choice menu” and preparation of dishes is done as per order

A

Á la carte menu

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12
Q

Pricing is done on each item separately and usually more expensive

A

Á la carte menu

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13
Q

Contains exotic and high cost seasonal foods

A

Á la carte menu

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14
Q

A restricted menu and offers a small number of courses (3-4)

A

Table d’ hote menu

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15
Q

A limited choice within each course and has a fixed selling price

A

Table d’ hote menu

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16
Q

All the dishes being ready at a set time

A

Table d’ hote menu

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17
Q

A fixed menu at a set price– no choice is offered to the customers and is available to all guests at a predetermined time

A

Banquet Menu

18
Q

Table d’ hote menu adaptation:

A
  • Banquet menu
  • Buffet Menu
  • Coffee Houses Menu
  • Cycle Menus
  • Elective Menu
  • Combination Menu
19
Q

Type of meals vary depending on the occasion and the price paid, where all items are prepared and proportioned to a small size.

A

Buffet Menu

20
Q

Varies from simple finger buffet to exotic buffets where hot and cold food is available. A form of Table d’ hote menu as restricted menu is offered

A

Buffet menu

21
Q

More recent type of Table d’ hote menu which is commonly used in hotels and restaurants

A

Coffee houses menu

22
Q

These are a series of Table d’ hote menus (for 3-4 weeks ) which are repeated again and again for a set period of about 3-4 months

A

Cycle menus

23
Q

“add ons” where the price of the entire entrees determines the price of the complete meal and choice are allowed among the appetizers, veg. salads, desserts

A

Elective menu

24
Q

Combination of A la carte menu with a “special for the day” attached to it. A plated meal offered in a Table d’ hote form at a set price

A

Combination menu

25
Q

How to Make a Catering Menu?

A

Step 1: Match the Catering Menu with your Restaurant
Step 2: Know your numbers
Step 3: Set Up your Schedule

26
Q

Mirror similar quality and pricing of your original full-service menu

A

Match the catering menu with your restaurant

27
Q
  • Cost per plate
  • Cost per person
  • Number of guest
  • Labor Hours
  • Profitability
A

Know your numbers

28
Q

Cost of food, labor and materials and subtract that from your gross revebue. Keep in mind that time spent preparing for and working the event should factor into labor cost

A

Profitability

29
Q

How to solve the Cost per Plate?

A

Total Food Cost/Total guests served

30
Q

How to get profit?

A

Gross Revenue - Food Cost - Labor Cost - Materials Cost = Profit

31
Q

A typical full-service catering company will see a profit margin of ____?

A

10-12%

32
Q

A normal full-service restaurant will see a ____ profit margin

A

4-7%

33
Q

Things to consider in costing a menu:

A
  1. Direct cost
  2. Indirect cost
  3. Overhead cost/expenses
  4. Labor Cost/expenses
  5. Volatile food costs
  6. Service costs
  7. Pricing boundaries
34
Q

Portion size and food wasted

A

Direct cost

35
Q

Adds value and quality of your food

A

Indirect cost

36
Q

Costs to run your catering services

A

Overhead cost/expenses

37
Q

Extra prep time and labor

A

Labor cost/expenses

38
Q

Profit margin

A

Pricing boundaries

38
Q

Price fluctuation (inflation)

A

Volatile food costs

38
Q

Type of restaurant, quality of service

A

Service costs

CATERING MIDTERM (3 decks)

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