PRELIM Flashcards by Ysabel Malioat

The catering industry as we know it in the 21st century has a long and fascinating history that begins in

ANCIENT CIVILIZATIONS

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From the Greeks and Roman’s records and art portray the banqueting scenery full of meal displays, table traditions, ornamental art and recipes that describe a wide range of delicacies.

ANCIENT CIVILIZATIONS

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focuses on the food kinds eaten instead of menus for whole dishes.

ANCIENT ROMAN AND GREEK

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Popular food products from the twentieth century originate from recettes like Baian Seafood Stew, which are combined with toasted noodles, rue, celery, pepper, coriander, cumin raisin, broth, wine reduced and oil with mince oysters, mussels, scallops and nettles. This stew is comparable to bouillabaisse, a staple of Southern France’s modern cuisine.

ANCIENT CIVILIZATION

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The banqueting menu for marriage of Henry VI of England to Joan of Navarre in 1403 featured a sotelte with each course. Soteltes were food sculptures and showpieces molded or sculptured into animals, figures or representatives of clowns and coats of arms. The elaborate pieces montees of the eighteenth and nineteenth centuries were later versions of sotelte.

MEDIEVAL PERIOD

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By 1867, the menu format contained a sharp reduction in the number of menu items offered and a separation of items into distinct menu categories.

COLONIAL AMERICAN

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part of Filipino culture to dine-out/ to feast

FOOD SERVICE INDUSTRY

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Industrialization and growth among number of working women (and moms)

FOOD SERVICE INDUSTRY

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Influence of international cuisine

FOOD SERVICE INDUSTRY

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Refers to food production for 25 or more consumers

QUANTITY

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A scientific method or discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness.

FOOD SAFETY

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the process of preparing food by converting raw materials into ready-made food products either in the home or in the food industries.

PRODUCTION

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A process which involves application of knowledge of food, nutrients, food habits to plan wholesome and attractive meals.

MEAL PLAN

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the revenue that those ingredients generate when the menu items are sold (food sales)

COSTING

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the ethical and moral principles and problems that arise in a business environment.

MORAL CODE

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Food services of the hospitality and tourism industries (e.g. hotels, restaurants, coffee shops, snack shops, deli and cocktail bars, convenience stores, catering business)

COMMERCIAL FOOD SERVICE

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TRUE OR FALSE:

All that are into business and profit
- controlling of expenses
- setting of the profit
- planning the business growth

TRUE

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Sometimes called institutional or on-site, these include educational, governmental or business establishments

Caters to a particular group of people like employees, students and patients

NON-COMMERCIAL FOOD SERVICE

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COFFEE SHOPS, SNACK BARS, AND DELI

COMMERCIAL

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CATERING BUSINESS

COMMERCIAL

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SCHOOL CANTEEN

NON-COMMERCIAL

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EMPLOYEES CAFETERIA

NON-COMMERCIAL

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HOSPITAL CANTEEN

NON-COMMERCIAL

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The main possible customer group demographic is known as the ____

TARGET MARKET

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is collected through community-based market survey research

TARGET MARKET

* Population breakdown by age * Percent population growth forecasted for next five years * Percent population growth forecasted for next ten years * Number of households * Number of two-income households * Average family income for 35-60 year old population group * Average family size for 35-60 year old population * Average education level for 35-60 year old population group

CUSTOMER

* Number of foodservice operations offering catering services * Number of independent catering businesses * Number of competitive catering businesses

COMPETITION

* Number of overall businesses * Percent growth in the past five years * Percent growth in past ten hyears * Percent of retail food and beverage sales to total retail sales * Anticipated growth of community for the next ten year period * List of community organizations * List of community businesses * Percent growth meeting and conference business in last five years * Percent growth of travel/ tourism business in last five years

COMMUNITY

* Availability of trained foodservice production personnel * Availability of trained restaurant service personnel * Projected increase or decrease in overall labor pool in next five years * Availability of vocational and/or community-college foodservice programs * Community unemployment rate

LABOR

An integral part of a development proposal for either a new catering business or additions to an existing business

FEASIBILITY STATEMENT

Owners and managers need to estimate the amount of revenue and profit that can be achieved by these efforts based on the projected volume of business.

FEASIBILITY STATEMENT

is based on the number of functions, group size, and average check rather than table turnovers and daily receipts

FORECASTING

are the opportunities management makes available to the customer to purchase food, beverage, entertainment, and ancillary services.

SERVICES

TRUE OR FALSE Services include: * Table food services *Conference and Convention service * Packaged-takeout food services * Beverage services * Contract-feeding services * Off- premise foodservice * Entertainment services * Home-replacement food service * Business-meeting services

TRUE

can offer a variety of catering services to their customers.

FULL-SERVICE RESTAURANTS

plays a role in determining the type of catering services it offers.

RESTAURANT BUILDING

affects the volume of anticipated catering business.

POPULATION DENSITY

need not blend with the facilities offered by the restaurant.

OFF-PREMISE SERVICES

services should, however, be designed to function within the restaurant facilities

ON-PREMISE

are a major factor in the ability of a restaurant to provide on-premise catering. The ratio of catering functions to restaurant services that can be handled at a given time depends on the size and flexibility of the physical plant.

FACILITIES

The ______ and menu offerings of a restaurant constitute one of the most important considerations for on-premise catering.

PRIMARY CUISINE

require planning to assure that customers receive menu items in satisfactory condition.

TAKE OUT

the caterer serves the food, prepares and manages all details of the occasion

FULL CATERING

serves only part of the entire menu or the menu itself only

PARTIAL CATERING

– the client is the one who prepares the food. The caterer only takes care of arranging the venue and is in charge of the food service or utensils, wares and equipment only

SERVICE ONLY

- indicates that the function is held exclusively within the caterer’s own facility

ON-PREMISE CATERING

Must have separate dining rooms attached to a centralized commercial food production

ON PREMISE

The separate dining rooms are available at the same time to support the restaurant’s operation and for reservation and overflow seating

ON PREMISE

involves transporting the food, serving the products and personnel to a location other than the building or facility where the food is prepared

OFF-PREMISE

must have access to equipment needed to prepare the food

OFF-PREMISE

Caterers must also furnish own refrigerated trucks or

OFF-PREMISE

Transportation must be provided for the staff to get to the site

OFF PREMISE

A person with special skills in cooking, baking and serving. Usually, the client provides for the facilities, food materials and equipment

ACCOMMODATOR

one should know the existing restrictions on allowable business locations (example: parking spaces, garbage collection, storage system, time of delivery or loading)

ZONING

consider a license that will allow flexibility, business growth and broader privileges so that the business will not be constrained in coming up with strategies for development

LICENSING

TRUE OR FALSE: Everything must be 100%, 100% of the time

100%

TRUE OR FALSE A catering contract (or banquet event order) should always come in four copies: a copy each for the file, for the client, for the catering supervisor and for the kitchen staff.

TRUE

A process in which ideas, goods and services are planned and developed to suit the individual and organizational objectives, pricing, marketing and distribution

MARKETING

these may be tangible or intangible

PRODUCT

Demographic needs and societal factors

CUSTOMER NEEDS

- refer to the characteristics of a target customer base. This information helps businesses understand their customers, their needs, and how to market to them.

DEMOGRAPHIC NEEDS AND SOCIETAL FACTORS

- increases in the two-income families, working mothers and aging of the total population causes for demands for prepared food products, combined with higher retail food pricing. - CONVENIENCE - TIME

DEMOGRAPHIC NEEDS AND SOCIETAL FACTORS

involves a number of steps, including developing a business plan, sourcing ingredients, and conducting market research.

CREATE A PRODUCT OR SERVICE

customer surveys, focus groups and function comment forms, combined with national and local trends, will present a range of idea options from which to choose new products and service

CREATE A PRODUCT OR SERVICE

combination of advertising and in-house promotions develops customer enthusiasm for catering functions.

DEVELOP CUSTOMER INTEREST

PROMOTIONAL VEHICLES INCLUDES: - Boards - brochures and newsletter campaign - web apps - Branding

DEVELOP CUSTOMER INTEREST

It refers to the characteristics of a population, such as age, gender, income, education level and ethnicity which influence the needs and behaviors of individuals within a society, shaping the overall social dynamics and impacting policy decisions across various sectors in food service industry

DEMOGRAPHIC NEEDS AND SOCIETAL FACTORS

quantifiable characteristics of your target customer base, including age, gender, income level, education

DEMOGRAPHIC NEEDS AND SOCIETAL FACTORS

create a consistent brand message that appeals to your target audience.

DEVELOP CUSTOMER INTEREST

it is based on menu planning, which has five major aims: creative, nutritional, marketing, economic and logistical

CREATE A PRODUCT OR SERVICE

through response of the consumer, interest of attendees, request from customers who plan continues business operations and financial success in the times during and after promotions.

EVALUATE SUCCESS

- measuring customer satisfaction, sales, and efficiency. You can also assess the quality of your food and the profitability of your menu items. - Customer Satisfaction

EVALUATE SUCCESS

accessibility

PLACE

advertising, public relations

PROMOTION

pricing strategies (9’ers, set meal)

PRICE

PRODUCT PLACE PROMOTION PRICE

MARKETING MIX