TLE REVIEWER

Laundry

involves the washing of any kind of fabric

Laundry soap and Detergent

these are basic cleaning agents used to remove dirt and stains from and kill microorganisms in fabrics

Big wash basin or Tubs

are commonly made from plastic, tin, or aluminium and are usually used for hand washing laundry

Laundry Brush or Scrub

is helpful in removing stains and sticky materials that got stuck in the fabric

Hamper or Laundry Basket

is used as a container for soiled and laundered garments

Clothes Hangers and Clothespins

These help in drying laundered fabrics

Clothesline

this can be a thick wire or rope made of fiber or nylon

Drying rack

is usually used for indoor drying, it comes in different sizes and heights

Washing Machine

for laundry done at home, the use of a washing machine saves time and energy

Clothes Dryer

the main function is to remove moisture from washed fabrics

Iron

is used to remove wrinkles from fabrics

Ironing Board

is heat resistant and can be folded when not in use

Recipe

is a list of ingredients and procedures required to prepare a food item

Standardized recipe

is a recipe that has been tested accurately under controlled conditions, and adapted to customers expectations

Conversion factor method

uses a conversion factor (CF) to adjust all the ingredients to a standardized recipe

Direct reading measurement tables

the use of tables showing the amount of ingredients for different number of portions saves time and simplifies the recipe adjustment

Food Events

a caterer should create a venue to showcase special food items

Publicity

this is free media exposure

Advertising

a caterer should plan an aggressive sales program

Business Cards

a caterer should instruct employees to distribute the catering business cards to all the guests attending a function

Portfolio

a caterer should document events

Contract

is a binding agreement between two or more parties creating an obligation

Catering manager

is to inform the chef of the overall theme and the objectives of the event or function

Chef or food and beverage manager

is responsible for the menus, recipe development, beverages, recipe costing, menu pricing, production needs, staffing needs, and scheduling of employees

Purchaser or buyer

is responsible for researching the availability and cost of menu items

Service manager

takes care of service staffing needs, table set ups, food and beverage service, and scheduling of employees

Organising the event

is the process of formally structuring the organization for efficiency and effectivity

Capital resources

include the facility, equipment, land, and inventories of raw materials

Financial resources

deal with the management, distribution, acquisition, control, and investment of money

Catering

is cooking and serving of food for a fee

Caterer

catering operations are managed and run by a

On-premises catering

refers to a caterer preparing food in his or her own kitchen and serving it in his or her own dining hall

Off-premise catering

refers to a caterer bringing the food, serving products, and personnel to a location other than the premises where the food is prepared

Home-based caterers

caterers who operate from thier homes

Reputation

the caterer must be known to be reliable, respected, and that customers are always satisfied with the service

Referrals

this may be the caterer’s best instrument for advertising his or her skills and expertise

Word of Mouth

this is good advertisement for a caterer

potential customers may believe that the catereris as good as what thier peers say

Menu

is a list of prepared food available to customers

Á la carte

each dish is priced separately but arranged in courses

Table d'hôte

this menu offers a complete meal at a fixed price

Function menu

is for special occasions such as weddings, debuts, anniversaries, etc.

Cycle menu

is a planned set of menus that rotate at intervals of six to thirty days

Menu pattern

is an outline of food to be included in each meal and the extent of choices available

Meal plan

is the number of meal opportunities offered over a specified period of time, usually 24 hours

Menu card

a very important marketing tool

Menu board

also describes food items available for purchase