food service

Operations

Menu planning, purchasing, receiving and storage, ingredient assembly, production, distribution and service, sanitation.

Management

Oversee and coordinate work, ensure organizational goals and objectives are being achieved.

Commercial Food Services

Food services where the company pays for the primary service and aims to make a profit.

Non Commercial Food Services

Provide meals but are not designed to make a profit and must follow a budget.

Military Food Services

Catering services provided for members in various fields and areas.

Onsite Food Services

Feeding people at a location; food service is not the primary purpose of the facility.

Self Operated Food Services

Food services operated by the facility itself rather than outsourcing.

Chain vs. Franchise

Chain is owned by the company while franchise allows an individual to operate under the company name with specific rights.

Independent Living

Living arrangement for individuals aged 55+.

Congregate Care

Living alone but with access to communal meals and services.

Assisted Living

Apartment-style living that offers help with daily tasks and may provide meals.

Intermediate Care

Provides assistance to individuals in congregate settings.

Skilled Nursing

Healthcare facilities providing high levels of personal and medical care.

Scope of Service

Variety and types of business units offered by individual facilities.

Cycle Menu Pro

Adds daily variety and helps control costs for purchasing.

Cycle Menu Con

Can complicate production and purchasing due to varied inventory items.

Menu Pricing - Table d'hote

A fixed-price menu offering a multi-course meal.

Menu Pricing - A la carte

Menu items priced separately, allowing customers to select based on individual preferences.

Emergency Preparedness

Policies and procedures to ensure food services can function during emergencies.

Truth in Menu Laws

Legal standards requiring menu descriptions to accurately represent the food offered.

Portion Size Measurement

The size of food servings as determined by recipe specifications.

Recipe Yield

The amount of a product resulting from the completion of procurement, production, and service.

Standardized Recipes

Recipes that have been tested and adapted for consistent results in a specific kitchen.

Recipe Testing

The process of evaluating and altering a recipe to ensure quality and consistency.

Ratio in Cooking

Relationship between two quantities expressed in the same unit.

Ingredient Costs

The cost associated with purchasing ingredients for recipes.

Food Cost Percentage

A financial metric calculated by dividing food costs by food sales, expressed as a percentage.

Recipe Costing

Calculating the total cost of a recipe by summing the costs of all ingredients.

Measuring Aspect - Count

Quantifying items such as eggs, tomatoes, or potatoes by number.

Measuring Aspect - Weight

Quantifying items by measuring weight in grams, ounces, or pounds.

Measuring Aspect - Volume

Quantifying liquids or solids in cups, liters, or fluid ounces.

Conversions - Volume to Weight

Processes used to convert liquid measurements into their weight equivalents.

Purchasing Power in Contracted Food Services

Ability of contracted services to leverage bulk purchasing to lower costs.

Menchase Purchasing Factors

Considerations for pricing, quality, and supplier reliability in the purchasing process.

Dynamic Equilibrium in a System

State of balance achieved by an organization amidst changing external factors.

Equifinality in Operations

Ability to achieve the same end goal through various means in a food service operation.

Input in Food Services

Any resource used in the food service system, including human, physical, or operational resources.

Transformation in Food Services

Processes or actions taken to convert inputs into outputs.

Output in Food Services

Final products including quality meals and customer satisfaction generated by the service.

Safety and Sanitation

Essential practices to maintain health and hygiene in food preparation and service.

Nutritional Services

Programs or services that offer dietary planning and support in healthcare settings.

Cold Storage Needs

Requirements for storing food at low temperatures to maintain safety and quality.

Labor Costs

Expenses associated with employee wages in food service operations.

Self-Operated Pros

Benefits include aligned mission and vision among staff and greater operational flexibility.

Self-Operated Cons

Challenges like low participation and lack of specialized knowledge.

Contracted Service Pros

Benefits include access to qualified managers and regular financial assessments.

Contracted Service Cons

Conflicts arising from differing missions and goals between client and contractor.