FoodService Operat

Judaism

Kosher!

No pork

No milk and meat mixed

Muslim

Halal=allowed

Haram=not allowed

No alcohol, pork, gelatin, or congealed salads

Mormon

No caffeine (coffee/tea) or alcohol

Little meat

Hindu

No alcohol; most lacto-ovo vegetarians

Buddhists

Lacto-ovo vegetarians

Generally avoid alcohol

7th day Adventist

Lacto-ovo vegetarians

No caffeine, pork, or alcohol

No water at meals

Southeast Asian

Little dairy, non-dairy calcium foods needed

No pork

Chinese

Yin (dark/cold foods like fruit, veg, fish)

Yang (bright warm foods like spices and hot soups)

Middle East

Mediterranean food like olive oil, fruits and veggies, grains, beans, healthy fats, fish

Latin

Meat, poultry, fish, beans, rice, fruits/veggies

Commercial operations

For profit like restaurant, movie theater, bars, zoos

Non-commercial

Non-profit; sale of food secondary to goal of organization

Ex. School, hospital, jails, etc

Static menu

Never changes like a restaurant menu

Single-use menu

For an event like wedding or award show

Cycle menu

Rotated 2-4 weeks in schools, hospital and long term care

Prix fixe menu

Complete meal sold at a set price

Table d’Hôte menu

A prix fixe menu but Different menu price for entree options (pick your entree)

A la carte menu

Menu items price separately; must have many options available

Du jour

Menu of the day/ special menu

Luke’s special of the day

Menu items should have a variety in?

Color

Texture/consistency

Flavor

Shape

Where should you place items you want to sell the most in a category?

At the top or bottom

Where on a menu do items sell best??

In the middle of a trifold menu

What order should you plan your menu?

Dinner entree (most expensive)

Lunch entree

Lunch and dinner starch

Lunch and dinner salad

Lunch and dinner desserts

Breakfast (least expensive)

Measuring popularity of menu items

Hedonic scale- faces happy to bad

Plate waste tracking- how much is left on plate

Self reported consumption

Purchase requisition

Internal form done by department given to purchase manager letting them know what and how much to order

Purchase order

Form done by buyer given to supplier with what and how much they ordered

A legal contract when accepted by supplier

Purchase order free-on-board vs FOB origin

FOB- transport costs are paid

FOB origin- buyer owns product during transit

Receiving steps

1. Check invoice against purchase order

2. Check items against invoice

3. Accept or reject

4. Complete receiving records

5. Store items properly

Theft

Premeditated burglary WITHOUT force

Robbery

Burglary WITH force

Pilferage

Inventory shrinkage/stealing something small

Petty theft

Embezzling

Stealing money or misappropriating money

Burglary

Entering building or residence with intention of theft

Perpetual inventory

Continuously updated inventory

You know how much is there at any time

Physical inventory

Inventory updated at the end of a period

Small companies

Par stock

A set amount you want to hit when ordering

Min max

Order once you reach the minimum and always order the amount to reach the maximum

ABC method

Classified as ABC based on value of product

A=highest value such as meat

GANTT chart

Bar chart to show project schedule

Tells process, how long each task takes, and what is completed

PERT/CPM chart

Emphasizes sequence of steps and time needed to do a job

CPM= minimum amount of time to complete project