Food Service Logistics Practice Flashcards

Comprehensive vocabulary flashcards covering food service logistics, including menu planning, procurement, inventory management, production systems, and facility standards.

Menu engineering

A process that allows the manager to examine a menu item's profitability and popularity to make proactive planning, recipe changes, and selling price decisions.

Static menu

A menu that does not change daily or seasonally and is typically grouped by appetizers, entrees, salads, soups, and desserts; examples include fast food chains and restaurants like Olive Garden.

Du jour menu

A menu that features specials for the day, offering flexibility for small and busy restaurants; it may apply to a single special item like a 'soup du jour'.

Prix fixe menu

A fixed-price menu that presents an entire meal, or several options within each meal category, for a single price.

Table d'hôte menu

An upscale menu style similar to prix fixe, but the price may vary depending on the specific entrée selected.

A la carte menu

A menu that prices each food item separately, allowing customers to order items like steak, salad, and potatoes individually.

Cycle menu

A menu that is different for each day of a set period (usually weekly or monthly) and repeats on a regular basis to save time and control food costs.

Contribution margin

A financial indicator used in menu engineering to determine an item's profitability.

Menu mix

A financial indicator used in menu engineering to determine an item's popularity based on the percent of total sales.

Plow horse

A classification for a menu item that is very popular but brings in low profit; these are often price-sensitive items like pepperoni pizza.

Star

A classification for a menu item that is high in both profit and sales; these items are generally not price-sensitive, such as margaritas.

Puzzle

A classification for a menu item that has low popularity but is profitable when it does sell; managers may try to increase sales by adjust descriptions or prices.

Dog

A classification for a menu item that has low profit and low sales; these may be kept if they are unique items that bring people into the restaurant.

Qualitative techniques

Forecasting methods based on expert opinion and special industry events, such as market research, Delphi methods, and panel consensus.

Time series and projection

Forecasting methods that look at patterns using only historical data, such as moving averages and exponential smoothing.

Causal models

Forecasting models like linear regression that include several variables influencing sales volume and do not assume a certain pattern in sales.

Wholesaler

A trade industry entity that purchases goods below retail value and sells them to retail establishments, taking ownership of the goods to make a profit.

Broker

An independent sales representative who arranges transactions for a commission but does not keep inventory or hold title to the goods.

Group Purchasing Organization (GPO)

Collective buying groups used by foodservice operations to create buying power and purchase products at a lower price.

Prime Vendor Agreement

A pricing contract a supplier offers to businesses on products they buy frequently, or where a single vendor provides the majority of purchases.

Requisition form

An internal form used by a foodservice manager or chef to request items from the purchasing manager.

Purchase order

A document completed by the buyer that lists items to be purchased from a supplier.

Invoice

A delivery slip provided by a supplier to a buyer that lists items ordered, unit prices, and total cost to request payment.

Blind check receiving method

A receiving process where the clerk is given an invoice without quantity, weight, or price to ensure an accurate independent count of the delivery.

FOB origin

'Free on board' shipping; liability and title possession of the items shift to the customer when the shipment leaves the point of origin.

CIF origin

'Cost insurance and freight' shipping; responsibility for the goods transfers to the buyer only when the goods arrive at the destination.

ABC inventory classification system

A system that quantifies the relative importance of items where 'A' items make up $10\text{-}20\%$ of items but $60\text{-}80\%$ of purchase value.

Perpetual inventory

A running balance of inventory on hand recorded with receiving dates, removal dates, reorder points, and par stock.

Physical inventory

A stock-taking method completed at least once a month where physical counts are recorded and 'extended' or valued for closing inventory.

Inventory turnover

A calculation of how many times inventory is transformed into revenue per month: $\frac{\text{Food cost}}{\text{Average food inventory}}$.

Economic Order Quantity (EOQ)

The optimum quantity of an item to be purchased each time to minimize the cost of ordering and carrying the item: $\sqrt{\frac{2FS}{CP}}$.

Just-in-time purchasing

The practice of purchasing items as needed for immediate production and consumption without storing them in inventory.

Conventional foodservice system

Also known as 'cook-to-serve', this system prepares items on site for immediate service and holds them at serving temperature.

Ready prepared foodservice system

Also known as 'cook/chill' or 'cook/freeze', this system produces menu items to be chilled or frozen and then reheated later for service.

Commissary foodservice system

A system where food is prepared in a large, central kitchen and then delivered in bulk to satellite locations for final production and service.

Assembly/serve foodservice system

Also known as 'convenience food', this system uses prepared food that requires only minimal assembly or cooking prior to service.

Centralized delivery-service system

A system where prepared food is portioned and assembled for meals at a central location and then transported to customers.

Decentralized delivery-service system

A system where food is prepared in a main kitchen and transported in bulk to satellite locations (like ward kitchens) for reheating and assembly.

Hollow square/free-flow/scramble

A cafeteria format with separate counter areas for different menu types to increase speed and flexibility compared to traditional lines.

Foot-candle

A unit of lighting measurement equal to the illuminance cast on a $1 \times 1$ foot surface 1 foot away by a 1-candela light source.

Motion economy

The study of improving manual work by focusing on workplace arrangement, tool design, and human body motion patterns.

Supply air

Outdoor air sucked into an HVAC system and supplied into a workspace.

Exhaust air

Air removed from a workspace and vented out of the building by an HVAC system.

Return air

Air from the workspace that is filtered and mixed with supply air before being recirculated by an HVAC system.

Cleaning

The process of physically removing debris by scrubbing, washing, and rinsing, typically using soap or detergent.

Sanitizers

Antimicrobial agents that kill $99.9\%$ of germs to reach a 'safe level' determined by public health codes.

Iodophors

Iodine compounds active against bacteria and fungi that evaporate at $120\,^{\circ}\text{F}$ and may stain plastics yellow or brown.

Type 304 Stainless Steel

A non-magnetic, high-grade stainless steel used for work tables because it is resistant to corrosion and rust.

Type 430 Stainless Steel

A slightly magnetic, lower-grade stainless steel often used for produce prep, mixing, and plating.

Quaternary Ammonium (Quats)

Sanitizers effective across a wide temperature range that are non-corrosive but can be affected by hard water.