Test 2 Study Guide

what are the seven factors in the cleaning process

water type, water temperature, surface type, cleaning compound, type of soil, time, scrubbing action

“clean” definition

removes visible dirt

“sanitize” definition

reduce bacteria to safe levels

what are the 5 parts of an operational cleanliness program

morning/night maintenance, scheduled maintenance, warewashing, evaluation

three compartment sink

wash → rinse → sanitize

what are the three E’s of saftey

education, engineering, enforcement

why use standardized recipes

consistency in taste, appearance, portion control, and food cost

what is the factor method

factor = desired yield / original yield

what is forecasting

predicting sales, guest counts, food and labor

what is a moving average

average of past data used to predict the future

why is forecasting important

prevents waste and shortages, improving planning

what is production scheduling

preparing the right amount of food at the right time

goals of service

quality, safety, appearance, guest satisfaction

what factors influence service style

proximity, timing, budget, labor, equipment

what is american service

food plated in kitchen and served

what is family-style service

food served in shared platters

what is buffet service

self-service from a central line

what is French serivce

table side preparation, slow and personal

why be environmentally resonsible

ethics, avoid bad / gain good publicity, save money

what are the Hannover Principles

sustainability, responsibility, waste reduction, continuous improvement

how can operations be environmentally friendly

reduce, reuse, recycle, conserve water and energy

sales formula

= average check x guest count

food cost formula

beginning + received - ending

food cost %

food cost / sales

labor cost formula

wage x hours

labor cost % formula

labor / sales

types of expenses

fixed, variable, mixed

fixed expenses

do not change with sales

variable expenses

change with sales

mixed expenses

bother fixed and variable

what is a budget

a financial plan used to track performance

what is the marketing concept

satisfying customer needs

what are the four P’s

product, price, place, promotion

marketing activities

advertising, promotions, publicity, merch

what is market segmentation

demographic, geographic, psychographic

advantages of branding

trust, increased sales

disadvantages of branding

cost, less flexibility

what determines what to purchase

menu and guest preferences

what is a primary market

bulk buying, lowest cost

what is FIFO

First in, First Out

what is par level

amount needed until next delivery

par formula

par - on hand = order amount

what is the purpose of receiving

verify quality, quantity and specs