DECA Restaurant and Food Service Management

Catering Manager

Catering managers plan, organize and develop the food and beverage services of organizations and businesses, while meeting customer expectations, food and hygiene standards.

Corrosion-Resistant Materials

Surfaces that maintain their original qualities when they come in contact with cleaning solutions and other items.

Cross Contamination

When bacteria or chemicals from one product are allowed to come into contact with another product. This is one reason each employee is assigned to a specific station.

Ethnicities

A group of people sharing a common racial, religious, or cultural heritage.

Feedback

omments from individuals, whether good or bad, regarding a particular product or service.

Fire Class A

Fires with trash, wood, or other combustible materials as the fuel source.

Fire Class B

Fires with flammable liquids such as lighter fluid as the fuel source.

Fire Class C

Fires involving electrical equipment.

Food Presentation

The technique of arranging and displaying food for appeal.

Food Quality

The attributes of food that are acceptable to consumers. Temperature and taste are two characteristics considered when assessing food quality.

Harassment

To create and unpleasant or hostile situation from uninvited or unwelcome physical or verbal conduct.

Hierarchy

Arrangement of personnel within the organization.

Rate: Scales

Orientation

A program designed to introduce a new employee to the business as well as common policies and procedures.

Portion Control

The understanding of a serving size and ensuring that the appropriate amount of food is offered to the average adult.

POS System

Point of Sale System. May also be referred to as Electronic Point of Sale (EPOS).

A system where electronic tills are used to process customer transactions in a particular business.

Safety Procedures

Precautions put in place designed to help keep employees safe. Washing hands, wearing non-slip shoes, and putting up wet floor signs

Staff Turnover

The rate at which a business gains and loses employees.

Stereotype

A commonly held public belief about specific social groups or individuals.

Up-selling

A sales strategy where a salesperson offers customers related products for purchase.

Workman's Compensation

Monetary payment for work-related injuries or death.

Zagat Survey

Restaurant review guide that compiles consumer comments instead of using professional food critics; rates restaurants on a numerical 30 point scale.

Vendor

Delivers food and perishables to restaurant or food service establishment.

Tapas

The name of a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold or warm. In North America and the United Kingdom, tapas have evolved into an entire cuisine. In these countries, patrons of tapas restaurants can order many different tapas and combine them to make a full meal.

The serving of tapas is designed to encourage conversation because people are not so focused upon eating an entire meal that is set before them. Also, in some countries it is customary for diners to stand and move about while eating tapas.

Table Turnover

Sometimes known as table turn, is the time it takes to "turn" a table over from one customer to the next. Restaurants are encouraging a high table turn to increase the number of customers served in hopes to increase profits. Operators have looked to environmental psychology to increase table turnover. Fast-paced music, warm colors, and uncomfortable seating all encourage diners to eat and get out of the restaurant quickly.

Supplier

Provides equipment and furniture for restaurant and food service establishments.

ServSafe Alcohol

A program which provides information and training about alcohol law and responsibility, recognizing and preventing intoxication, checking identification and handling difficult situations.

ServSafe

A program which provides information and training about food safety and sanitation and facilities and equipment management.

Restaurant Chain

A set of related restaurants with the same name in many different locations that are either under shared corporate ownership or franchising agreements. Typically, the restaurants within a chain are built to a standard format and offer a standard menu. Restaurant chains are often found near shopping malls and tourist areas.

Plating

Putting the food on the plate

Paperless Kitchen

Use of electronic systems to manage an operation. Includes electronic Point of Sale systems (POS), inventory ordering programs, reservation and table management systems and programmable electronic menus. Allows for the integration of business functions and property management. May also include using absorbent towels and cloth napkins instead of paper towels and napkins.

Organic

Food that is produced with high restrictions on the use of chemical pesticides, insecticides and herbicides. Livestock must be reared without the use of antibiotics and growth hormones and feed a relatively healthy diet. Many countries require producers to obtain special certification in order to market food as organic.

Order Management Provider

Coordinates all orders for the establishment.

Occupancy Rate

Percentage derived by dividing the total number of seats occupied during a given time period by total number of seats available for occupancy during that time period.

Nutrition

The process of nourishing or being nourished; The science or study that deals with food and nourishment, especially in humans; A source of nourishment, food.

Good nutrition can help prevent disease and promote health. There are six categories of nutrients that the body needs to acquire from food: protein, carbohydrates, fat, fibers,vitamins and minerals, and water.

National Restaurant Association (NRA)

A restaurant trade association representing 380,000 member restaurant establishments. Their goal is to "lead America's restaurant industry into a new era of prosperity, prominence, and participation, enhancing the quality of life for all we serve."

Menu Engineering

A tool in menu planning that uses the menu as a whole, not individual items that make up the menu, as a measure of profitability.

Menu

A printed brochure or public display that shows the list of options for a diner to select.

Maitre d'

Short for maître d'hôtel, in the original French, literally "master of the hotel". In a suitably staffed restaurant or hotel is the person in charge of assigning customers to tables in the establishment and dividing the dining area into areas of responsibility for the various servers on duty. The maître d' may also be the person who receives and records reservations for dining, as well as dealing with any customer complaints. It is also his duty to make sure that all the servers are completing their tasks in an efficient manner. In small restaurants, the post is also known as the headwaiter or host.

LTO

Limited Time Offer

In the Weeds

A term that means it is really, really busy in the restaurant.

Hors d'Oeuvre

Small appetizer served before the main meal, usually with cocktails. Typically one or two bites in size, they can be served hot or cold.

Gratuity

A sum of money, often a percentage of the pre-tax amount of the bill, given to a server for a service or favor, also known as a tip.

Tipping varies among cultures and by service industry. A tip is never legally required, and its amount is at the discretion of the patron being served, in some circumstances failing to give an adequate tip when one is expected may be considered a violation of etiquette or unethical. In some other cultures or situations, giving a tip is not expected and offering one would be considered condescending or demeaning.

Gourmet

May refer to a person with refined or discriminating taste or to one that is knowledgeable in the art of food and food preparation.

May describe a class of restaurant, cuisine, meal or ingredient of high quality, of special presentation, or high sophistication.

Gourmet is an industry classification for high-quality premium foods in the United States.

Full Service Restaurant

Provides food services to patrons who order and are served while seated and pay after eating. Range from casual to upscale dining. Includes privately owned, company owned and franchised restaurants. May specialize in a specific type or ethnic food or provide take-out services.

Front of the House (FOH)

All areas the guests will contact, including: the lobby, corridors, dining room, meeting rooms, and restrooms. Employees who staff these areas have an emphasis on customer service.

Franchiser

Brand owner

Franchisee

Buyer; individual business operator

Franchise Agreement

Contracts in which the franchiser grants the franchisee right to use the franchiser's name and proven method of doing business

Food Service Company

Provides food and beverages to institutional, governmental, commercial or industrial clients.

ESP System

Electronic device that connects guests wirelessly to their server. Offers instant, automatic table status changes that enable the Front of the House and Back of the House to move in sync. Sends real time alerts as well as trend reports to management.

Eighty-six

If the kitchen runs out of a particular dish, the dish is "86."

Digital Menu

A subset of digital signage, digital menu boards allow for restaurants to display vivid digital content on an LCD, plasma, or projector screen. The eye-catching content can be changed instantly from a remote location and allows for content scheduling or day-parting. Events and promotions can also be displayed.

Concept

Elements in a foodservice operation that contribute to its function as a complete and organized system that serves the guests' needs and expectations.

Caterer

Primarily engaged in providing single, event based food services. Generally have equipment and vehicles to transport meals to events and/or prepare meals at an off-premise site. Examples include: graduation parties, wedding receptions, business and retirement luncheons and trade shows.

Casual Dining

A restaurant providing sit-down service in a causal, relaxed atmosphere. Menu prices are moderate and dress is casual.

Carside To-Go

Also called curbside to-go. A traditional "sit-down" restaurant branches out to offer take home meals, packaged and delivered to the customers car. A service catering to the customers demand for convenience.

Bussing

Term used for clearing off and resetting tables after guests have left.

Breakage

A certain number of gift cards won't be redeemed because they'll be lost or forgotten by those who receive the gift card.

Back of the House (BOH)

The support areas behind the scenes in a property, includes: housekeeping, laundry, engineering, foodservice. Individuals who operate behind the scenes to make a guest's experience pleasant and safe.

Ambiance

Heightens the experience through the guest surroundings: decor, music, noise control and overall personality of the establishment.

A La Carte Menu

A food and drink menu in which each item is listed and priced separately.