Principles of Foodservice Flashcards
what is a commercial operation
for profit - primary goal is to make money
what is a non-commercial operation
non for profit - selling food is secondary to the goal of the organization
static menu
never changes
single use menu
used for an event, once
cycle menu
rotates every so often
table d’hote menu
complete menu sold at a set price
a la carte
menu items price separately; many dishes available
du jour
menu of the day or special item
menu design should always vary in ___
color, shape, consistency, flavor, season
principles in menu psychology
items are more likely to be sold if they are at the top or bottom of lists
items in the center of the three fold menu sell better
steps in menu development
- dinner entree
- lunch entree
- dinner and lunch starches
- dinner and lunch salads
- dinner and lunch desserts
- breakfast and snacks
what is a dog item
low popularity and low profitability
remove from menu
what is a plow horse item
high popularity and low profitability
increase price or decrease portion size
what is a puzzle item
low popularity and high profitability
lower price to sell more or remove from menu
what is a star item
high popularity and high profitability
market item to sell more
how to measure popularity of menu items
hedonic scales: extreme like to extreme dislike
plate waste: quantitative
popularity index: how popular an item is compared to other items
what is a profit center
responsible for expenses and revenues/sales division
helps ensure profit is made
what is a cost center
responsible for expenses, does not make profit
helps control costs
informal purchase
asks for a quote from the vendor, purchases
when small quantities are needed quickly
formal purchase
competitive bid buying
submit order to all vendors for a quote, select vendor with the best price
centralized purchasing
one person in one department does the buying for all departments
group (co-op) purchasing
many units come together for joint purchasing
just in time purchasing
purchasing products as needed without having to store/record for inventory
define purchase requisition
internal form completed by someone within the department to outline what/how much is needed
define purchase order
form done by buyer given to supplier with what/how much they ordered
FOB vs. FOB-origin
Free on Board (FOB) is a term used to indicate when the ownership of goods transfers from buyer to seller and who is liable for goods damaged or destroyed during shipping.
“FOB Origin” means the buyer assumes all risk once the seller ships the product.
“FOB Destination” means the seller retains the risk of loss until the goods reach the buyer.
FOB terms can impact inventory, shipping, and insurance costs.
technical specification
applicable to graded food items
objective measure of quality
approved-brand specification
brand-name matches what is ordered
performance specification
functioning of the equipment
EOQ
economic order quantity
balance of ordering cost and holding costing - find the point where they are equal
place larger orders infrequently
forecasting
determine what is needed by estimating
time-series models
moving average
exponential smoothing
define moving average
taking an average of past values for a specific time
define exponential smoothing
done by a computer - gives more weight to recent values than older values
define long-term forecast
casual model; assuming that a relationship b/w item being forecasted and some other variable (# of customers)
define subjective forecast
used when there is not enough information; rely on Delphi technique
steps to receiving
- checking the invoice against the purchase order - then items received against invoice
- store item promptly
- keep a receiving report; any discrepancies, such as shortages
receiving rules
person who ordered should not receive
avoid receiving at busy times
fresh fish should arrive <41F
shellfish should arrive <45F
define theft
premeditated burglary w/o force
define robbery
burglary w/ force
define pilferage
inventory shrinkage/stealing something small
what is perpetual inventory
continuously updated; you know how much there is at any time (large companies)
what is physical inventory
updated at the end of the period; don’t need to know inventory at all times (small companies)
fixed order quantity inventory
when an item reaches a certain amount you order
(average daily use)*(lead time) + safety stock
par stock inventory
every time you order, you bring the supply up to this amount, no matter how much is on time
leads to different order amounts each time
min max inventory
you only order once you reach minimum and always order the amount needed to reach the maximum
leads to ordering the same amount each time
ABC method inventory
classifying products as A, B, and C according to value (A=highest); highest value gets highest/tightest control
valuing inventory: weighted average
based on average price paid for products over time
valuing inventory: FIFO
uses the most recent prices - aka the ending inventory reflect the costs of product
the inventory value is HIGH
valuing inventory: LIFO
uses the oldest prices - aka the starting inventory reflects the cost of product
the inventory value is LOW
what does a Gantt chart tell you
tells you how long each sep in a specific process/step takes and what you have already completed
what does a PERT/CPM tell you
emphasizes the sequences/steps and the time needed to complete a job
CPM: the minimum amount of time it will take to complete the project (longest pathway)
define C items in ABC method inventory
50-60% of inventory but 5-10% of purchase
define A items in an ABC method inventory
10-20% of inventory but 60-80% of purchases
define B items in ABC method inventory
somewhere between A and C items
define informal and informal purchasing steps
- develop specifications in writing
- identify sources eligible, able, and willing
- contact sources
- evaluate responses
- determine most responsible and responsive at the lowest price
**formal is the same but it includes a scoring process for each seller
being part of a group purchasing organization can __ purchasing power and __ menu variety
increase, increase
types of warewasher styles
under counter: most compact and versatile
glass washers: similar to under-counter washer but just for glass
door type dishwashers: most common; load dish racks with dishes
conveyor dishwasher: largest available; more effective and efficient
one compartment sink
one part of the sink
may be areas around for prep and soaking
two compartment sink
often used to thaw and prep meats or frozen bagged sides
three compartment sink
used to wash, rinse, and sanitize dishes
four compartment sink
scrape food waste, wash, rinse, and sanitize
countertop warmers
used in display cases and for soups and side dishes
strip warmers
used to keep food on the line or in a buffet at the correct temperature
heat lamps
placed over prepared foot or at a carving station to keep them warm
drawer warmers
used to keep food warm and ready to serve
electric steam tables
have food wells and can be used to display hot or cold foods
bain marie
an electric steam table hooked up to a food rethermalizer to heat the water keeping food wells hot
baine marie heater - used to heat sink water or to heat a bain marie
cook and hold ovens
cook food and then keep it hot until serving time without drying it out
refrigerated holding cabinet
holds food at the correct cold temperature prior to serving
banquet carts
can be heated or not
non-heated: “Queen Mary” carts with open sides
heated: will keep plated dishes at the correct temperature
retarder proofers
will refrigerate dough and then heat it for proofing
over proofer combo
will proof and then bake dough in the same equipment using different controls
temperature and humidity for dry storage
50-70 F and 50-60%
shelving must be __ inches off the floor
6
temperature for refrigerated storage
32-40F
temperature for freezer storage
< or = 0F
accuracy of thermometers for storage
within 3 degree F
standard oven
aka conventional oven
inexpensive, can be used to cook nearly anything
can be inconsistent in heating and cooking with slow cook times
steam oven
cooks with water vapor
very fast and consistent
cannot be used to brown or crisp food
should not be used with delicate foods
convection oven
circulates warm air inside over for faster, more even cooking and consistent heating
can cook at lower temperatures, very affordable and versatile but cannot be used for all types of cuisines
rotary oven
allows for bulk production of food items (particularly flour-based foods like bread)
more compact solution to several ovens
offer uniform baking and even cooking to all items compared to standard ovens
combination oven
combine convection and steam
faster cooking times and consistent heating
very expensive
deck oven
heavy stone shelf that heats up
great for baking but have long preheating times and must be reheated between items
rotisserie oven
used to slowly cook meat, particularly large meat
prevents meat from drying out
take a long time
conveyor oven
force hot air up through a perforated sheet which quickens the cooking time
very fast, heating is consistent, and cooking is even
can cook a lot quickly
not great for small or delicate items
tube style fryers
heating element is within tubes and affixed to the fry pot
used for onion rings, chicken, fish or anything in a basket
keeps sediment separate from oil
open pot fryers
use gas or electricity
easy to clean
can be used for any type of food
shallow sediment zone that can get clogged easily
flat bottom fryers
heated from below by gas
best for items that will float in oil
donuts and battered foods
no sediment zone
304 stainless steel
highly resistant to corrosion and rust
durable
easy to sanitize
tolerates moisture
high chromium nickel, not magnetic
430 stainless steel
includes iron
less resistant to corrosion
used for produce prep, mixing ingredients, and plating
slightly magnetic
lighting for walk-in refrigeration, dry food storage, and all areas during cleaning
110 lux (10-ft candles)
inside reach-in and under-counter refrigerators
220 lux (20-ft candles)
self-service food areas and areas where packaged food is sold
220 lux (20-ft candles)
areas for handwashing, dishwashing, equipment and utensil storage, and toilet rooms
220 lux (20-ft candles)
preparation areas working with food, knives, slicers, grinders, or saws
540 lux (50-ft candles)
supply air
comes from outside of the building
exhaust air
air from the workplace that is filtered and exits the building
return air
air from the workplace that is filtered and recirculated
