HNF 132: Foodservice Systems II Lecture Notes

Comprehensive vocabulary flashcards covering terms related to foodservice facilities planning, equipment, financial management, marketing, and operations management based on the HNF 132 lecture notes.

Facilities Planning

In engineering and construction, involves civil, electrical, industrial, and mechanical engineers, architects, consultants, general contractors, managers, real estate brokers, and urban planners; consists of facilities location and facilities design.

Facilities Location

Refers to a facility's placement with respect to customers, suppliers, and other facilities, including its orientation on a specific plot of land.

Facilities Design

Refers to the overall relationship of space within and outside a building and the broad functions of developing the facility including site selection, menu, and equipment requirements.

Facilities System

The structural, atmospheric, enclosure, lighting/electrical/communication, life safety, and sanitation systems of a facility.

Handling System

Consists of the mechanisms needed to satisfy required facility interactions; commonly known as SOPs.

Layout

The process of arranging physical facilities including equipment to achieve operational efficiency, often shown as a design on paper with structural components.

Floor Plan

The architectural plan of space on 1 floor of a building with a perspective looking down from the top.

Blueprint

A set of final drawings showing what the building will look like in the future.

Specifications

Descriptions of the quality and quantity of materials, methods of construction, and nature and standards of workmanship.

Work Center

The basic unit in a layout; areas where closely related tasks are performed by a person or persons.

Section

A group of related work centers where only one type of production occurs.

Work Flow

The sequence of operation in the processing of simultaneous motions made by hands and other body parts in doing work.

Ergonomics

A trend affecting foodservice design focused on the study of people's efficiency in their working environment.

Downtown Restaurants

Facilities that prefer locations near busy intersections and cater to shoppers and business people.

Commissaries

A food factory equipped for large runs or production quantities where products ideally move in a straight line from receiving to shipment.

In-Flight Catering Center

Also known as a flight kitchen; a type of commissary where raw materials are processed and finished products are shipped to departing aircraft.

Architect

The team member responsible for design, preparation of specifications, engineering, bidding, construction, and final inspection of a facility.

Foodservice Design Consultant

Team member concerned with concept development, market studies, feasibility studies, master planning, and operations consulting.

Level I Project

Involves selection of a major piece of equipment or repair of a small area; planning typically takes days or weeks.

Level II Project

Construction of a new facility or major renovation of an existing facility; planning takes two months to two years.

Level III Project

The development of a chain or franchise prototype in addition to Level II concerns; the longest project scope to execute.

Concept Development

The planning of a menu, décor/theme, and method of serving food in harmony with an identified market.

Prospectus

A written description of all project details that serves as a planning guide answering what, how, who, where, and when.

Foodservice Feasibility Study

A collection of data about the market and other factors to establish the viability and justify the worth of a proposed project.

Quarry Tile

The most preferred material for floors in a foodservice facility.

Footcandle

A unit of light intensity; suggested levels range from $10$ to $20$ for walkways and $70$ to $150$ for reading or inspecting ingredients.

HVAC

Heating, Ventilation, and Air Conditioning system used to provide comfortable temperatures for employees and guests.

HCFC 22

A refrigerant (Hydrochlorofluorocarbons) that is $90\%$ safer than CFC 12 and considered ozone friendly.

Central Refrigeration System

A system that supplies refrigeration to all cooling units; all refrigeration is lost in case of a breakdown.

Principle of Flexibility and Modularity

The design principle where components can be rearranged (Flexibility) and space/equipment have standardized sizes and functions (Modularity).

Principle of Ease of Supervision

A design principle favoring an open-type design to eliminate walls and partitions so the kitchen is visible from the dining area.

Seat Turnover (TO) Rate

The number of times a seat is occupied per hour; ranges from $0.5$ for luxury service to $3.5$ for fast food.

Central Ingredient Room

An area adjacent to storage for weighing, measuring, and counting ingredients before they go to preparation.

Main Cooking Area

Usually located in the center of the kitchen; common arrangements include straight line, back to back, L-shape, and U-shape.

Warewashing

The area for cleaning dishes, silverware, glassware, trays, and pots and pans; usually located away from the dining room.

Convection Ovens

Ovens that use fans or blowers to circulate heat, allowing for quicker penetration and lower temperatures.

Tilting Fry Pan

A versatile, flat-bottomed cooking item that can be used as a kettle, griddle, fry pan, steamer, oven, or warmer.

Compartment Steamers

Heating vessels that cook food directly with steam, operating at $5\,psi$ (low pressure) or $15\,psi$ (high pressure).

Salamander

A small overhead broiler used to melt cheese or brown bread crumb toppings.

Sommelier

A wine steward specialized in wine service.

Catering Service

The serving of food and drinks on special occasions; can be on-premise, off-premise, or accommodator type.

Fixed Cost

Costs that are unaffected by change in business volume, such as rent, insurance, and taxes.

Standard Cost

The agreed-upon cost of operation, as opposed to the actual cost incurred.

Factor Pricing

A menu pricing method where the selling price is determined by multiplying the food cost by a cost factor ($100 / \text{desired FC}\%$).

Prime Cost

The sum of food cost and direct labor cost.

Pulsing

A media scheduling method with a constant low level of advertising supplemented by periodic blitz ads.

AIDA Principle

A marketing principle used in ads and selling that stands for Attention, Interest, Desire, and Action.

Span of Control

The managerial principle defining the number of subordinates that can be effectively supervised by one manager.

Unit of Command

The principle of knowing whom to direct and whom to report to, establishing a definite chain of command.

Katz's 3-Skill Approach

Management theory identifying three essential skills: Technical (lower level), Human (all levels), and Conceptual (top level).

Job Analysis

The detailed and systematic study of jobs to determine duties, responsibilities, working conditions, and qualifications.

Job Description

A management tool explaining what the job is, including specific duties, responsibilities, and working conditions.

Job Specification

Describes the amount of various qualifications a job holder must possess to perform work adequately.

Therbligs

A set of $17$ letter, line, or color symbols representing basic hand movements used in job performance.

ISO 9000

A series of $5$ international standards that describe the elements of an effective quality system.

Vinification

The process of wine making.

Enology

The study of the science of wine making.

Proof

A traditional term for alcohol content equal to $2\times$ the percentage by volume of the alcohol.

Gueridon Trolley

A specialized cart used for table-side preparation, typical of French Service.

Thermal Shock

The abrupt exposure of equipment to extreme temperature changes, causing breakage.

Mise en place

The process of getting ready for the job to be performed, including cleaning areas and assembly of items needed for service.

Smorgasbord

A Swedish buffet involving a large assortment of cold foods followed by hot foods, desserts, and beverages.

American Plate Service

Service where food is plated and garnished in the kitchen and placed before the diner by the wait staff.

Chef de rang

The principal wait staff member in French Service, assisted by the commis de rang.

Banquet Event Order

Also called a function sheet or banquet stencil, it lists all information and client desires obtained at the time of booking.