Catering Management Mid-Term – Flashcards
Unlock all answers in this set
Unlock answersquestion
What is a Sotelte? (1)
answer
A Food Sculpture or Showpiece
question
What are Montee's? (1)
answer
Later Versions of Food Sculpture and showpieces during the 18th and 19th centuries.
question
Egyptians in Catering (1)
answer
Filled their tombs with foodstuff & Cookware to supply them in the next world. They also covered their walls with murals depicting food preparation and table settings.
question
Greeks in Catering (1)
answer
Introduced hors d'oeuvres
question
Romans in Catering (1)
answer
Went off of greeks to create a 20 course feast.
question
On- premise catering (1)
answer
Catering of any function that is held on the physical premises of the establishment or facility that is producing the function.
question
Off-premise Catering (1)
answer
Catering that takes place in a remote location.
question
Types of Catering: Social Catering (1)
answer
Accounts for 25% of catering sales. Ex: Weddings, Bridal Showers etc.
question
Types of Catering: Corporate Catering (1)
answer
Accounts for 25% of Revenue and 75% of meetings. (In it for the meeting) Ex: Daily Meetings, New Product Launches etc.
question
Types of Catering: Association Catering (1)
answer
Accounts for 75% of Revenue and 25% of meetings. (In it for the profit) Ex: CMAA or NRA etc.
question
What is S.M.E.R.F stand for? (1)
answer
S= Social M= Military E= Educational R= Religious F= Fraternal
question
What are the types of Caters? (1)
answer
1. Hotel Caterers 2. Banquet Halls 3. Convention Centers 4. Restaurant Operations 5. Private Clubs 6. Resorts 7. Hospitals
question
George Washington (1)
answer
"Entertain the World" offered the European 3-course dinner with 26 different plates.
question
**Thomas Jefferson (1)
answer
Most important president in food, he hosted 40 dinners over 3 months and 17 days with 564 guests total. He offered Elaborate and elegant simply prepared foods that brought us: 1. Ice Cream 2. Vanilla 3. Pasta 4. Tomatoes
question
John Quincy Adams (1)
answer
Offered us the idea of a Reception with the passing of Hor d'oeuvres.
question
John Tyler (1)
answer
Offered us an informal meal with blended cuisine. Whose biggest contribution to catering was: Timing (8pm-11pm)
question
Abraham Lincoln (1)
answer
Offered us The idea of "Don't Overshadow".
question
Ulysses A. Grant (1)
answer
Offered us American Cuisine with French Customs.
question
**Kennedy (1)
answer
2nd most important president in Catering. Brought us the reduction of courses from 7 down to 4.
question
The Banquet Hall (1)
answer
Roots of modern banqueting found in medieval period of European history. -13 Century meal service - Food Preparation Methods - 3 Course Menu Outline (Bartholomus Anquinus)
question
Catering Time Line: Renaissance European Banqueting (1)
answer
Offered a sotelte with each course, later offering montees.
question
Catering Time Line: 18th century Banqueting (1)
answer
By 1727, Banquet menus were reduced to 2 main courses.
question
Catering Time Line: 19th Century Banqueting (1)
answer
By 1867, Number of menu items underwent heavy reductions. -separated into menu categories. - Classic "9-Course" format.
question
9-Course Format (1)
answer
1. Soup 2. Hot Hor d'oeuvres 3. Cold Hor d'oeuvres 4. Intermediate fish course 5. Intermediate Meat, poultry, or game course 6. Entree 7. Rotis (Poultry, game or beef) 8. Salad 9. Dessert
question
Native American Feasts (1)
answer
A ceremonial feast of American tribes call "Potlatch". -Host makes an enormous amount of food to show wealth.
question
Catering Time Line: Colonial Period (1)
answer
Followed English Customs, meals now offered in "2" Courses.
question
Full Service Restaurant (2)
answer
1. Offers a variety of services to customers - Six factors of importance: 1. Location 2. Consumer Profile 3. Restaurant Style 4. Staffing Capabilities 5. Layout of Restaurant 6. Cuisine
question
Hotels in Catering (2)
answer
F&B department provides food-related services throughout the property. Food items are prepared in a centralized kitchen expect in large convention hotels. Catering services bring in 70% of hotels revenue through catered events such as: Business, convention/conference ($115 Billion annually), Social.
question
7- Food Service Areas of a Hotel (2)
answer
1. Full service restaurant 2. Coffee shop 3. Catering Facilities 4. Room Service 5. Recreational Areas 6. Lobby areas bars 7. Food Market or Delicatessen
question
Basis for Hotel Catering (2)
answer
1. LOCATION 2. FACILITIES 3. CUSTOMER PROFILE
question
What do associations look for? (2)
answer
1. Adequate meeting space - Full sessions and breakouts 2. Enough Guest Rooms - House entire group 3. Adequate Exhibit Space - Main Money Maker 4. Attractive Location - Attendance is Voluntary 5. Service - Want experienced staff
question
What do corporations look for? (2)
answer
1. Quality of food service. - Meeting planners #1 concern - Repeat business depends on creativity and increasing quality of food service. 2. Adequate meeting space. - Numerous small rooms 3. Convenient Location. - Often use Downtown Hotels 4. Security. - Discussing proprietary information
question
Characteristics of S.M.E.R.F group (2)
answer
1. Very price conscious. 2. Good Business During slow months. 3. No Professional Planners 4. Meetings less than 500 attendees 5. Use Urban Hotels (65%) 6. 43% have budgets less than $100,000
question
Catering Halls (2)
answer
Facility Designed for On-site Caterings. Factors that influence the market: - Style or concept - Facilities - Customer Profile
question
Independents (2)
answer
1. Private business without permanent facilities. 2. Menu duplication is necessary for multiple events. Disadvantages: 1. Staffing 2. Storage 3. Facility
question
Private Clubs (2)
answer
(Need Definition)
question
Contract Feeding (2)
answer
(Need Definition)
question
Gourmet Food Shops (2)
answer
(Need Definition)
question
Four Market Segments: Customer (3)
answer
1. Population by age, population growth over next 5 and 10 years 2. # of households, 2 income families 3. Family Income, size, education level.
question
Four Market Segments: Competition (3)
answer
1. # of caterers in the area - Food service operators - Independents - Competitive Catering Business
question
Four Market Segments: Community (3)
answer
1. # of overall businesses - % of growth in past 5 years - % of growth in past 10 years - Anticipated Growth - Community Organizations and Businesses - % growth/ decline of groups meetings & conference business - % growth of travel/ tourism business
question
Four Market Segments: Labor Pool (3)
answer
1. Availability of trained foodservice production personnel 2. Availability of trained restaurant service personnel 3. % of increased/ decline in overall labor pool 4. Availability of vocational, community or university food service training programs. 5. Unemployment Rate
question
Target Market (3)
answer
Is the segment that your company identifies as your client. It is distinguished by socioeconomic demographics and or interest characteristics that most likely make them customers of your product. How to collect: Market Survey Research
question
Analyzing the Competition (3)
answer
4 Major Factors: 1. Availability 2. Location - Distance traveled between locations - Guest Access - Location of other catering facilities 3. Facilities - How many can you hold? - Amenities - Function Areas 4. Service - Quality Product - Timely Delivery - Special Customer Attention
question
Feasibility Statment (3)
answer
1. Determine the feasibility of making a profit. 2. Estimate the amount of revenue and profit that can be achieved. 3. Importance of forecasting?
question
4 Steps of a marketing plan (3)
answer
1. CONDUCT MARKET RESEARCH 2. SELECT TARGET MARKET & POSITIONING 3. ESTABLISH OBJECTIVES AND ACTION PLAN 4. REVIEW AND MONITOR MARKETING PLAN
question
The 4 P's (3)
answer
1. PRODUCT 2. PRICE 3. PLACE 4. PROMOTION
question
Definition of Marketing (4)
answer
The process of planning and executing the conception, pricing, promotion, and distribution of ideas, goods, and services to create exchanges that satisfy individual & organizational objectives.
question
The Marketing Cycle Achieves these Objectives (4)
answer
1. Consumer needs identified 2. Products & Services developed to satisfy those needs 3. Customer interaction product is created 4. Success of these efforts are measured against financial goals & customer satisfaction.
question
Current trends in catering (4)
answer
1. Media technology 2. Laser light shows 3. Indoor fireworks 4. Entertainment performers 5. Elaborate Corporate productions 6. Social functions with video productions of participants 7. Theme parties - Stage sets - Costumed staff - Music and Entertainment
question
Maximizing Revenue (4)
answer
Busy and slow months because of these factors: 1. Seasons 2. Business Activity 3. Social Calendars 4. Economy
question
Packaging Catering Service (4)
answer
Provide a 1- stop shop for customers help: 1. Keep all revenue in house 2. Provide additional services to the customers 3. Provide time saving convenience 4. Assure quality
question
Measuring Customer Satisfaction: (4)
answer
Hard to do in catering.. What are some ways in which you can measure? 1. Reply Cards 2. Post catering meeting with meeting planner 3. Employee feedback 4. Visit the event yourself & look around. - What do the guest look like? Are they happy?
question
Technology (4)
answer
1. Accounting systems 2. Function booking software 3. Menu Design 4. POS systems 5. Others??
question
Technology & Marketing (4)
answer
1. Relationship marketing software - Track likes and dislikes - Correspondence 2, Reminders 3. Contract Histories 4. Lead files can be tracked and maintained 5. Auto generating letters
question
What are the "2" most important aspects of catering? (5)
answer
1. QUALITY FOOD 2. EXCEPTIONAL SERVICE
question
What is the clients primary objective? (5)
answer
1. To feed the guests 2. To provide a means of networking 3. Presenting awards 4. To host a guest speaker
question
What is style of service? (5)
answer
1. Reception 2. Passed Hor d'oeurves 3. Buffet 4. Action Station 5. Cafeteria service 6. Plated Buffet 7. Plated 8. Preset 9. Russian ** 10. French ** 11. Hand Service Based on: 1. Skill level of staff 2. Cuisine being served 3. Available Equipment 4. Menu price range 5. Customer profile
question
What are the Banquet Service Ratios? (5)
answer
American Service: - 1 server to every 20 guests - Busperson 1 to every 3 servers Buffet Style: - 1 server to every 30 guests - 1 busperson to every 4 servers - 1 Runner for every 100 guests Russian/French Service: - 1 server to every 16 guests - 1 server to every 10 guest with poured wine service
question
Pricing (5)
answer
Pricing structure for catering menus is based on these three factors: 1. Level of Cuisine 2. The menu Items selected 3. Quality of the food product
question
Menu Pricing (5)
answer
1. Should cover the cost of: -Food -Payroll -Other variable and fixed costs 2. Usually set up by food cost percentage - If the cost per person is $10.00 - what would the cost per person be if: 30% food cost = $30.00 25% food cost = $25.00
question
Menu Item Selection (5)
answer
Must full fill these purchasing requirements: 1. Large volumes at the required quality 2. Available for purchase through normal distribution channels. 3. Item is available at a price that yields an acceptable food cost percentage.
question
Cuisine (5)
answer
1. Ethnic 2. Regional 3. Seasonal 4. Theme Suggestions: 1. Be Creative 2. Work With Chef 3. Plan
question
Food Production (5)
answer
1. Ability of kitchen staff 2. Not all menu items can be prepared in bulk 3. Equipment 4. Location 5. Staff 6. Ability 7. Reality 8. Your REPUTATION!
question
Awareness of Customers Needs (5)
answer
1. Understand current trends: Dining & Eating What are the current food trends?? - Flexibility - Healthy Eating - Creativity
question
Purchasing (6)
answer
1. Purchase a quality of product that meets both product requirements and at a price that meet established food cost guidelines. 2. Minimize the cost of waste by developing step by step procedures that maximize shelf life in: - Receiving - Storage - Issuing
question
Purchasing specifications (6)
answer
Specifications: 1. Product name 2. Brand 3. Indication of federal grade 4. Unit by which prices are coded (Ex: Gallon) 5. Intended Use
question
Production (6)
answer
Standardized Recipes 1. Ingredients 2. Weights & Measures 3. Directions 4. Yields
question
Production Sheet: (6)
answer
Sheet Contains: 1. Number of Guests 2. Number of items to be served 3. Total & Actual food costs 4. Selling Prices 5. Revenue
question
Sales mix Evaluation (6)
answer
Evaluate the sales patter of catering menu items on these two basis: 1. Popularity 2. Contribution to sales
question
Menu Engineering Classifications (6)
answer
Classifications: 1. STARS: Menu items that are both popular and profitable. 2. PLOWHORSES: Menu items that are popular but less profitable. 3. PUZZLES: Menu items that are not popular but profitable. 4. DOGS: Menu items that are not popular and not profitable.
question
What are the Presentation controls? (6)
answer
Three important elements that contribute to consistent quality in appearance: 1. Size and type of dish 2. Portion Size 3. Garnish
question
Presentation (6)
answer
Keys to presentation: 1. Colors and Textures 2. Layered Food 3. Plate used in the design 4. Overall presentation is balanced in texture, height, and color.
question
Beverage Controls (6)
answer
Standardized recipes (Bev.) 1. Margaritas 2. Mojitos 3. Shots 4. Specialty theme drinks *Same beverage every time! Recipe should include: 1. Measure 2. Ingredient/ Brand 3. Directions
question
Beverage Control- Purchasing (6)
answer
Bev- Purchasing: 1. Product name with preferred brands. 2. Quantity to be purchased. 3. Indication of acceptable proof: 80%, 100% etc. 4. Unit by which the price is quoted.
question
Presentation of Beverage (6)
answer
1. Glassware 2. Stirrers 3. Garnish *Presentation is key!
question
Break-Even Analysis (7)
answer
Is a method of identifying how much revenue must be generated before an operation begins to make a profit: It includes the following: 1. Fixed Costs 2. Variable Costs
question
Definition of Fixed Costs (7)
answer
This cost remains constant despite volume of business. ie: Room Charge
question
Definition of Variable Costs (7)
answer
This cost is associated with volume of business. ie: Labor
question
Definition of Fixed Cost Pricing (7)
answer
This is a set price for a catered function. - It requires the operator to consider how to establish a selling price and maintain a profit. - In this individual menu items can be changed without affecting food cost and selling price.
question
Definition of Mixed Pricing (7)
answer
This is a type of pricing that the customer is offered, but has an option to change some courses with additional charge per person.
question
Definition of A La Carte Menu Pricing (7)
answer
This type of pricing offers every course item on the menu for a separate per person price.
question
Pricing (7)
answer
Should be established with a range of no more than $12 - $15. By providing a limited range, customers can feel comfortable about their decision without feeling extravagant or cheap.
question
What are 2 methods for pricing? (7)
answer
1. Actual Cost 2. Food Cost Percentage
question
What is Actual Cost? (7)
answer
This cost determines the price that each of the four price components represents based on costs incurred plus a profit percentage goal. Total: 100% -Labor -Overhead -Profit %
question
What is Food Cost Percentage? (7)
answer
It is a method used most frequently in restaurants to find the price of menu items. 1. Determines what the price should be based on actual food cost. *Must know two of the following three items: 1. Food Cost % 2. Cost of Food 3. Selling Price
question
How to maintain food cost %. (7)
answer
Food service is highly competitive: 1. Shrinking profit margins requires managers to constantly be aware of the percent of cost of profits. 2. Develop selling prices for catered menu items that match the goals of both the consumer and the business. 3. Management recognition of the perceived value of menus is critical to the success of menu pricing program.
question
Pack Pricing (7)
answer
This type of pricing can combine parts or all of the following: 1. Reception 2. Dinner 3. Beverage 4. Flowers 5. Entertainment 6. Theme Cost 7. Bars 8. Service Fees 9. Labor
question
What are the Menu Design Elements (8)
answer
1. Package cover 2. Design Format 3. Layout 4. Typeface 5. Paper & Color 6. Illustration & Graphic Design 7. Need to be complete and understandable
question
Layout: Menu Sequence (8)
answer
Menu should follow progression of meal.
question
Layout: Focal Points (8)
answer
Use focal points on the menu to push certain items.
question
What are the parts of a menu design? (8)
answer
Using a basic single panel page: 1. Index Format 2. Two panel fold 3. Single Panel 4. Multipage 5. Vertical Multi-panel 6. Die Cut Multi Page 7. Seven Panel
question
Typeface in Menus (8)
answer
1. Larger bolder type than the rest of the menu. 2. Longer description 3. Concept of closure: When you inclose the words in a box; the eyes are drawn to that information. 4. Color, illustration, pictures, and bullets can be used to draw attention.
question
Examples of Branding (8)
answer
Fast food = Coke/ Pepsi TGIF = Jack Daniels
question
Definition of Odd-Cents Pricing (8)
answer
Majority of pricing ends in either a "5" or a "9".
question
Definition of Price Rounding (8)
answer
The idea that within certain price brands, price increases have little negative impact on customers.
question
Paper in Menus (8)
answer
Different Types of Paper Stock: -- Lightweight vs. Heavyweight--
question
What color portrays in menus (8)
answer
Bright reds: Excitement Soft Pink: Soothe Light Blue: Confidence Shades of Brown: Mediocrity Green: Unrest Yellow: Cheerful Gold: Rich formal tone Red, Blue, Yellow: ? Green, Yellow, Orange: ?
question
Copy (8)
answer
Are written words used to identify and describe menu items. They are broken down in these 3 categories: 1. Accent 2. Descriptive Item 3. Merchandising
question
Standard Order of Service #1: Approach & Greet Your table.
answer
The goal is to introduce yourself to any guests. Proper procedure would be to welcome the hosts & guests, introduce yourself and begin with beverage service. (Only answer questions, no additional talking).
question
Standard Order of Service #2: Take Beverage Order.
answer
A. Always start with women, move clockwise around the table. B. After women, take mens orders, finishing with the hosts. C. Take order from the right side of each guests. D. Bread & Butter can now be placed by the waitstaff.
question
Standard Order of Service #3: Service Beverages
answer
A. Serve women 1st, then men, host last: Clockwise B. Beverages should be served off tray. C. Beverages served from the right with right hand.
question
Standard Order of Service #4
answer
Offer to refresh beverages before meal arrives.
question
Standard Order of Service #5: Serve Each Course
answer
A. Never carry more than one plate in each hand. B. All food served from left with left hand. C. Serve ladies first, then men, then host; Clockwise D. Position the main feature of the plate 6 O'clock in front of guest.
question
Standard Order of Service #6: Offer to get anything additional with each course served.
answer
A. Return to table to assure satisfaction B. Check if any condiments may be needed. C. Remove any mistakes & replace immediately.
question
Standard Order of Service #7: Clear Each Course
answer
A. All plates must be finished before clearing begins. B. Clear ladies plates first (Clockwise), men, then host. i. Clear any accompanying silverware. ii. B&B plates cleared after salad course. iii. Charger plates removed prior to entree. C. Clear from right using right hand. D. Crumb places during food transition E. Only things left on the table, dessert silverware, water glasses, drinking glass.
question
Standard Order of Service #8: Serve Coffee Beverages and or/ After Dinner Drinks
answer
A. Serve women 1st, clockwise, men, host B. Beverages served off beverage tray C. Served from right with right hand.
question
Standard Order of Service #9: Serve Dessert
answer
A. Never carry more than one plate in each hand. B. All food served from left with left hand. C. Serve ladies 1st clockwise, then men, then host. D. Position main feature of dish 6 O'clock in front of guest.
question
Standard Order of Service #10: Clear Dessert Dishes
answer
A. All plates must be finished before clearing. B. Clear Ladies 1st clockwise, then men, then host. C. Only thing left on table is Drinking Glasses: -Wine & Water glass, no silverware.
question
Standard Order of Service #11: Continue Drink Until Guests ask to be left alone.
answer
A. Thank the guest and retire to help the other staff.
question
Rules of Service #1
answer
When two or more people are dining together, serve the entire group at the same time.
question
Rules of Service #2
answer
Serve ladies 1st.
question
Rules of Service #3
answer
Number guests on your order, so you can serve without asking who ordered which item.
question
Rules of Service #4
answer
Do not lean on the table when writing your order. Stand straight & rest check in hands.
question
Rules of Service #5
answer
Always use tray when carrying drinks, silverware should be carried on a dinner plate.
question
Rules of Service #6
answer
Never place a cocktail tray on table when serving, tray should rest in one hand while the other is serving.
question
Rules of Service #7
answer
Wine should be poured from the right, filling glasses 1/3 to 1/2. Never fill to the top.
question
Rules of Service #8
answer
When serving DO NOT LEAN ACROSS GUESTS! Move around the the table, all solid food served from the left, liquids served from right, removed from right.
question
Rules of Service #9
answer
Clear plates only when everyone is finished.
question
Rules of Service #10
answer
Serve plates with entree facing guests and side garnish facing the center of the table.
question
Rules of Service #11
answer
Side dishes such as potatoes & Vegetables serve from guests left.
question
Rules of Service #12
answer
Serve cakes or pies so that the point of wedge faces the guest.
question
Rules of Service #13
answer
Soiled silverware should be removed and replaced with necessary clean silverware before next course.
question
Rules of Service #14
answer
Clear the table completely after entree is finished; EXCEPT: water glasses & Unfinished Drinks.
question
Rules of Service #15
answer
A Bus-Bin should never be brought to the table. Use a tray or hand carry items.
question
Rules of Service #16
answer
Clear table quietly, avoid clattering dishes & Glassware.
question
Rules of Service #17
answer
Distribute menu items after the table has been cleared and crumbed.
question
Rules of Service #18
answer
For Sanitary Purposes Observe the Following: 1. Do not touch rims of glasses or cups 2. Touch silverware by handle only 3. Keep fingers alongside rim of plate, not on plate. 4. DO NOT handle salt and pepper shakers by their top, use the sides.
