Foodservice Systems I

Entree

First item considered in menu development

Ala carte

Offers food items separately

Table d'hote

Includes all specific courses of a meal at a fixed price

Informal and Formal

Two styles of purchasing

Par Stock

Quantity of item required to meet anticipated needs in some specific upcoming period

Reorder Point

Number of units to which the supply on hand should be decreased before additional orders are places

Closest to the door

Where should be the location of the receiving area

Invoice and Line

Two types of receiving

12", 18", 2"

Store food __ from the floor, __ from the ceiling, __ from the wall

Issuance

process of supplying goods to the preparation units after they have been received or stored

Commissary System

Also known as central production kitchen. With centralized purchasing and delivery of food to satellite units

Conventional System

Also known as traditional system

Ready Prepared System

Also known as Sous-Vide; Cook-Chill/Cook-Freeze

Menu

From the french word meaning "A Detailed List"

Hazard Analysis and Critical Control Point

Systematic process; ensures food safety through identification and control of any point or procedure in a specific food system in which loss of control may result in an unacceptable health risk

Ptomaines

products of the putrefaction of proteins

Food infection

caused by the ingestion of harmful organisms usually found in the food consumed

Food intoxication

the bacteria grows on the food prior to its ingestion and produce toxins or poisonous substances that cause the illness

Standardized Recipe

Recipes tested a number of times and found consistently satisfactory in quality and yield

Intra-unit transfers

transfers between bar and kitchen or kitchen and kitchen

Inter-unit transfers

Used in chain organizations; transfers between two branches

Perpetual Inventory

Obtain running balance of stocks on hand without any physical counting done

Periodic Inventort

Used for maintaining inventory of non-perishable items

Receiving

refers to the point at which a foodservice operation inspects and takes

legal possession of the products delivered

Star

GROWTH-SHARE MATRIX: High contribution margin, high popularity

Dog

GROWTH-SHARE MATRIX: Low contribution margin, low popularity

Cash Cow or Plow Horse

GROWTH-SHARE MATRIX: Low contribution margin, high popularity

Puzzle or Problem Child

GROWTH-SHARE MATRIX: High contribution margin, low popularity

Menu Engineering

Menu is analyzed based on the relationship of profit and volume

California Menu

Menu does not change, used during the entire period the place is open

Du jour

means "menu for the day", changed on a daily basis