Tétel 4 Flashcards
Classification approaches & options for the catering industry
- Commercial (market oriented) & non-commercial (cost oriented)
- Customer type: general market or restricted market
- Ownership
- Primary function or secondary function
- Star rating or quality
- Type of cuisine
- Service method
Commercial
Market oriented business characteristics: High % in fixed cost, for example rent, management salaries, depreciation of buildings and equipment. Reliance on sales rather than decreases in costs. An unstable market demand for the product. Flexible pricing policy.
Non-commercial
Cost oriented business characteristics: Lower % of fixed costs, but a higher percentage of variable costs such as F&B cost. Reliance on decreases in cost rather than increases in sales. A relatively stable market demand for the product. Fixed pricing policy.
French gastronomy
History
The french couisine reformation can be divided into three sections:
I. Modernization by Antonin Careme (1784- 1833) (kitchen master of King Napoleon) and Urbain Dubois
II. After 1850 La Cuisine Classique- book written by Urbain Dubois, Emil Bernard
III. Auguste Escoffier (1846 – 1935) chef and writer - Le Guide de Culinare , Livre de Menus
French gastronomy
regions
- Provance- mediterranen influence
- Alsace - foie gras pate and sour cabbage
- Normandy – beef
- Burgundy- wines and cooking with wine
- Paris - modern
French gastronomy
eating habits
Light breakfast – croissant with milky coffee. Butter, jam, honey
Lunch - soup not common for lunch, instead maybe salad or other meals for starter. Main course: mainly meat with side dish and with some sauce or meat with vegetable
Desserts with coffee
French gastronomy
food
Dates back to the 17th century. Legend has it that the soup was invented by King Louis XV. Late at night, at his hunting lodge, he was very hungry, and he only found onions, butter, and champagne. He cooked the three ingredients and made the first French onion soup.
French onion soup
French gastronomy
food
Bread, cheese, ham. Sometime the bread dipped in egg yolk, bechamel sauce. The cheese is normally Gruyère or Emmental, Bechamel sauce (milk, fat, and flour)
Croque Monsieur
French gastronomy
cheese
From the 13th century, production began to grow on French farms. Peasants invented regional cheeses.
The first cheese cooperative was founded at this time by women in search of a source of income and who wanted to take advantage of dairy production.
More than 1000 varieties. two million tons of cheese are produced each year
Camembert, Brie de Meaux, Reblochon, Munster
French gastronomy
food
beef cooked slowly in fruity red wine until soft
Beef Bourguignon
French gastronomy
wines
Appellation contrôlée (Wines): having use of its name or designation controlled by the government with respect to the region of production, the variety of grapes used, and the level of quality maintained. Traditional french
Coming from the Champagne region
3 main grape varieties: Pinot Noir, Pinot Meunier, Chardonnay
French gastronomy
Cognac
Coming from the Cognac region
3 main grape varieties: Ugni Blanc, Folle Blanche, Colombard
Ageing in Limousin Oak Barrels
Remy Martin, Hennessy
Upsell
to suggest a higher priced item. “I’d like a glass of merlot, please.” suggesting Iron Horse at $6.00 a glass as opposed to the house vino at $4.00 a glass.
No show
Employee who does not show up and does not call or a Reservation that does not show up and does not call.
Comp
To give something away free. “We were slow on table eight… comp the whole table coffee and dessert!”
