Management in Food Services Flashcards

Vocabulary-based flashcards covering the fundamentals of food service organization, sanitation, purchasing, design, table service, and menu planning based on Chapter 1 and Chapter 2 of the lecture notes.

Food Service

The art and science of planning, preparing, cooking, and serving.

System

The umbrella of independent parts working together for a common goal.

Subsystems

Interdependent parts of a system, categorized into Operation, Management, and Information subsystems.

Operation Subsystem

The part of the system responsible for functions and activities.

Management Subsystem

The part of the system responsible for planning, controlling, and making decisions.

Information Subsystem

The part of the system responsible for gathering and processing data.

Input

Available resources consisting of raw material and energy.

Throughput

The process of a system turning inputs into outputs.

Output

The product or service generated by the food service system.

Feedback

Information regarding the success or failure of a system.

Administration

A food service process involving management and supervision.

Purchasing

The food service process of buying food supplies.

Receiving

The point at which a food service operation inspects delivered materials and takes legal ownership.

Accounting

A process involving operating statements, budgets, and reports.

Conventional

A food service system type where food is prepared in a kitchen within the same building.

Commissary

A food service system type involving a central production kitchen.

Ready-Prepared

A food service system type where food is prepared on the premises and then chilled or frozen.

Organizational Chart

A management tool that graphically presents lines of authority.

Job Description

An organized list of duties, required skills, and responsibilities.

Job Specification

A written statement of minimum standards.

Work Schedule

An outline of work to be accomplished.

Foodborne Illnesses

Illnesses defined by the WHO as the result of ingestion of contaminated food, including Salmonella, Staphylococcus Aureus, and Listeria Monocytogenes.

Biological Hazards

Food safety hazards consisting of microorganisms.

Chemical Hazards

Food safety hazards consisting of additives or preservatives.

Physical Hazards

Food safety hazards consisting of objects.

HACCP

A system used to monitor safety and prevent hazards.

Purchasing or Procurement

The process of getting the right product for the right facility at the right time in the form of a meeting.

Perishable Foods

Food items with short useful lives after they are received.

Staple of Nonperishable Foods

Food items that are often stored on shelves.

Contract items

Items that are usually consumed every day.

Blind Method

An unbiased approach to receiving performed by the receiver or receiving clerk.

Invoice Receiving Method

A receiving method where delivered items are checked against the original purchase order and deviations are noted.

Cooking Area

Considered the heart of the kitchen.

Buffet Service

A self-service style where customers carry the food they select.

Banquet Service

A preset service and menu for a given amount of people at a specific time of day.

Russian Service

A type of formal service that is dignified and elaborate.

French Service

A type of formal service regarded as excellent service.

American or Plate Service

The simplest form of table service where a host or hostess greets and seats customers.

Family Service

An informal table service used in family homes.

Flatware

Table appointments including spoons, forks, knives, and spreaders.

Dinnerware

Table appointments including dining plates and serving platters.

Halloware

Table appointments consisting of serving dishes.

Napkin

A linen bought in different colors, sizes, and designs used in folding techniques like the Bird of Paradise or Mexican Fan.

Menu

A list of prepared foods available to the customer.

A la carte

French for “according to the card”; enables customers to choose individual dishes where each dish is solo.

Table d’hote

French for “table of the host”; offers a complete meal at a fixed price.

Function menu

A menu for special occasions with a fixed price chosen beforehand.

Cycle menu

A planned set of menus that rotate at intervals of six to thirty days.

Menu Pattern

The outline of food provided in a menu.

Meal Plan

The number of meal opportunities provided.

Menu Card

An easy to handle marketing tool used to list food items.

Menu Board

A board that describes food items available for purchase.