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All Access Flashcards > Principles of Foodservice > Flashcards

Principles of Foodservice Flashcards

1
Q

what is a commercial operation

A

for profit - primary goal is to make money

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2
Q

what is a non-commercial operation

A

non for profit - selling food is secondary to the goal of the organization

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3
Q

static menu

A

never changes

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4
Q

single use menu

A

used for an event, once

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5
Q

cycle menu

A

rotates every so often

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6
Q

table d’hote menu

A

complete menu sold at a set price

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7
Q

a la carte

A

menu items price separately; many dishes available

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8
Q

du jour

A

menu of the day or special item

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9
Q

menu design should always vary in ___

A

color, shape, consistency, flavor, season

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10
Q

principles in menu psychology

A

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

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11
Q

steps in menu development

A
  1. dinner entree
  2. lunch entree
  3. dinner and lunch starches
  4. dinner and lunch salads
  5. dinner and lunch desserts
  6. breakfast and snacks
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12
Q

what is a dog item

A

low popularity and low profitability

remove from menu

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13
Q

what is a plow horse item

A

high popularity and low profitability

increase price or decrease portion size

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14
Q

what is a puzzle item

A

low popularity and high profitability

lower price to sell more or remove from menu

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15
Q

what is a star item

A

high popularity and high profitability

market item to sell more

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16
Q

how to measure popularity of menu items

A

hedonic scales: extreme like to extreme dislike

plate waste: quantitative

popularity index: how popular an item is compared to other items

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17
Q

what is a profit center

A

responsible for expenses and revenues/sales division

helps ensure profit is made

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18
Q

what is a cost center

A

responsible for expenses, does not make profit

helps control costs

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19
Q

informal purchase

A

asks for a quote from the vendor, purchases

when small quantities are needed quickly

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20
Q

formal purchase

A

competitive bid buying

submit order to all vendors for a quote, select vendor with the best price

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21
Q

centralized purchasing

A

one person in one department does the buying for all departments

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22
Q

group (co-op) purchasing

A

many units come together for joint purchasing

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23
Q

just in time purchasing

A

purchasing products as needed without having to store/record for inventory

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24
Q

define purchase requisition

A

internal form completed by someone within the department to outline what/how much is needed

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25
Q

define purchase order

A

form done by buyer given to supplier with what/how much they ordered

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26
Q

FOB vs. FOB-origin

A

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.

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27
Q

technical specification

A

applicable to graded food items
objective measure of quality

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28
Q

approved-brand specification

A

brand-name matches what is ordered

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29
Q

performance specification

A

functioning of the equipment

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30
Q

EOQ

A

economic order quantity

balance of ordering cost and holding costing - find the point where they are equal

place larger orders infrequently

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31
Q

forecasting

A

determine what is needed by estimating

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32
Q

time-series models

A

moving average
exponential smoothing

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33
Q

define moving average

A

taking an average of past values for a specific time

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34
Q

define exponential smoothing

A

done by a computer - gives more weight to recent values than older values

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35
Q

define long-term forecast

A

casual model; assuming that a relationship b/w item being forecasted and some other variable (# of customers)

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36
Q

define subjective forecast

A

used when there is not enough information; rely on Delphi technique

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37
Q

steps to receiving

A
  1. checking the invoice against the purchase order - then items received against invoice
  2. store item promptly
  3. keep a receiving report; any discrepancies, such as shortages
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38
Q

receiving rules

A

person who ordered should not receive
avoid receiving at busy times
fresh fish should arrive <41F
shellfish should arrive <45F

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39
Q

define theft

A

premeditated burglary w/o force

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40
Q

define robbery

A

burglary w/ force

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41
Q

define pilferage

A

inventory shrinkage/stealing something small

42
Q

what is perpetual inventory

A

continuously updated; you know how much there is at any time (large companies)

43
Q

what is physical inventory

A

updated at the end of the period; don’t need to know inventory at all times (small companies)

44
Q

fixed order quantity inventory

A

when an item reaches a certain amount you order

(average daily use)*(lead time) + safety stock

45
Q

par stock inventory

A

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

46
Q

min max inventory

A

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

47
Q

ABC method inventory

A

classifying products as A, B, and C according to value (A=highest); highest value gets highest/tightest control

48
Q

valuing inventory: weighted average

A

based on average price paid for products over time

49
Q

valuing inventory: FIFO

A

uses the most recent prices - aka the ending inventory reflect the costs of product

the inventory value is HIGH

50
Q

valuing inventory: LIFO

A

uses the oldest prices - aka the starting inventory reflects the cost of product

the inventory value is LOW

51
Q

what does a Gantt chart tell you

A

tells you how long each sep in a specific process/step takes and what you have already completed

52
Q

what does a PERT/CPM tell you

A

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)

53
Q

define C items in ABC method inventory

A

50-60% of inventory but 5-10% of purchase

54
Q

define A items in an ABC method inventory

A

10-20% of inventory but 60-80% of purchases

55
Q

define B items in ABC method inventory

A

somewhere between A and C items

56
Q

define informal and informal purchasing steps

A
  1. develop specifications in writing
  2. identify sources eligible, able, and willing
  3. contact sources
  4. evaluate responses
  5. determine most responsible and responsive at the lowest price

**formal is the same but it includes a scoring process for each seller

57
Q

being part of a group purchasing organization can __ purchasing power and __ menu variety

A

increase, increase

58
Q

types of warewasher styles

A

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

59
Q

one compartment sink

A

one part of the sink
may be areas around for prep and soaking

60
Q

two compartment sink

A

often used to thaw and prep meats or frozen bagged sides

61
Q

three compartment sink

A

used to wash, rinse, and sanitize dishes

62
Q

four compartment sink

A

scrape food waste, wash, rinse, and sanitize

63
Q

countertop warmers

A

used in display cases and for soups and side dishes

64
Q

strip warmers

A

used to keep food on the line or in a buffet at the correct temperature

65
Q

heat lamps

A

placed over prepared foot or at a carving station to keep them warm

66
Q

drawer warmers

A

used to keep food warm and ready to serve

67
Q

electric steam tables

A

have food wells and can be used to display hot or cold foods

68
Q

bain marie

A

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

69
Q

cook and hold ovens

A

cook food and then keep it hot until serving time without drying it out

70
Q

refrigerated holding cabinet

A

holds food at the correct cold temperature prior to serving

71
Q

banquet carts

A

can be heated or not
non-heated: “Queen Mary” carts with open sides
heated: will keep plated dishes at the correct temperature

72
Q

retarder proofers

A

will refrigerate dough and then heat it for proofing

73
Q

over proofer combo

A

will proof and then bake dough in the same equipment using different controls

74
Q

temperature and humidity for dry storage

A

50-70 F and 50-60%

75
Q

shelving must be __ inches off the floor

A

6

76
Q

temperature for refrigerated storage

A

32-40F

77
Q

temperature for freezer storage

A

< or = 0F

78
Q

accuracy of thermometers for storage

A

within 3 degree F

79
Q

standard oven

A

aka conventional oven
inexpensive, can be used to cook nearly anything

can be inconsistent in heating and cooking with slow cook times

80
Q

steam oven

A

cooks with water vapor
very fast and consistent
cannot be used to brown or crisp food
should not be used with delicate foods

81
Q

convection oven

A

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

82
Q

rotary oven

A

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

83
Q

combination oven

A

combine convection and steam
faster cooking times and consistent heating
very expensive

84
Q

deck oven

A

heavy stone shelf that heats up
great for baking but have long preheating times and must be reheated between items

85
Q

rotisserie oven

A

used to slowly cook meat, particularly large meat
prevents meat from drying out
take a long time

86
Q

conveyor oven

A

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

87
Q

tube style fryers

A

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

88
Q

open pot fryers

A

use gas or electricity
easy to clean
can be used for any type of food
shallow sediment zone that can get clogged easily

89
Q

flat bottom fryers

A

heated from below by gas
best for items that will float in oil
donuts and battered foods
no sediment zone

90
Q

304 stainless steel

A

highly resistant to corrosion and rust
durable
easy to sanitize
tolerates moisture
high chromium nickel, not magnetic

91
Q

430 stainless steel

A

includes iron
less resistant to corrosion
used for produce prep, mixing ingredients, and plating
slightly magnetic

92
Q

lighting for walk-in refrigeration, dry food storage, and all areas during cleaning

A

110 lux (10-ft candles)

93
Q

inside reach-in and under-counter refrigerators

A

220 lux (20-ft candles)

94
Q

self-service food areas and areas where packaged food is sold

A

220 lux (20-ft candles)

95
Q

areas for handwashing, dishwashing, equipment and utensil storage, and toilet rooms

A

220 lux (20-ft candles)

96
Q

preparation areas working with food, knives, slicers, grinders, or saws

A

540 lux (50-ft candles)

97
Q

supply air

A

comes from outside of the building

98
Q

exhaust air

A

air from the workplace that is filtered and exits the building

99
Q

return air

A

air from the workplace that is filtered and recirculated

100
Q
A

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