question

a la carte menu

answer

menu that has different prices for each menu item

question

brand

answer

combination of qualities that makes an establishment's products and services different from those of its competitiors

question

call brand

answer

specific brand of liquor requested by a customer

question

contribution margin

answer

difference between an item's revenue (selling price) and food cost

question

cross-selling

answer

strategies used to promote products and services offered in addition to those noted on a specific menu

question

cyclical menu

answer

menu that is planned for a specified time period and then repeated

question

du jour menu

answer

menu that changes daily

question

fire suppression system

answer

system containing chemicals that are automatically sprayed on equipment surfaces below the system if a fire begins

question

food cost percentage

answer

percentage of all food revenue that was spent to purchase the food products required to generate that revenue

question

garnish

answer

edible decoration used to make a menu item attractive

question

investment

answer

amount of money an owner has used to start and operate a business

question

market form

answer

way a food product is purchased, such as frozen or fresh

question

menu classification

answer

similar group of items such as entrees, soups, or salads

question

menu mix

answer

frequency with which a menu item is ordered compared to other menu items

question

menu mix percentage

answer

number obtained by dividing the number of each specific item sold by the total number of items sold

question

menu mix popularity percentage

answer

percentage of total menu items that must be sold for a menu item to be considered popular when sales mix analysis is performed

question

prime costs

answer

food costs and labor costs together

question

repeat business

answer

revenue from customers who return because they enjoyed their experience during previous visits

question

sales mix analysis

answer

study designed to determine the popularity and profitability of competing items on a menu

question

serving cost

answer

cost to produce one serving of a menu item prepared according to a standardized recipe

question

standardized recipe

answer

set of instructions to produce and serve a food or beverage item that will help ensure that quality and quantity standards will be consistently met

question

suggestive selling

answer

tactic of using recommendations to ensure that customers know about the products and services offered by the restaurant or foodservice operation

question

table d'hote menu

answer

menu that offers an entire meal at a set price

question

table turn

answer

number of times a dining-room table is occupied during a meal period

question

target market

answer

group of people with similar characteristics and similar demands of the marketplace

question

temperature danger zone

answer

range from which most microorganisms grow best 41-135

question

trend

answer

gradual change in customers' food preferences that is likely to continue for a significant time

question

value

answer

relationship between selling price and quality

question

accompaniment

answer

item such as a salad, potato, and other choices included as part of the entree selling price

question

as purchased (AP)

answer

weight of a food item before it is cooked

question

batch cooking

answer

production of items in small volumes to maximize food quality by reducing holding times until service

question

blind tasting

answer

tasting during which the raters do not know the recipe's ingredients or preparation methods when they sample the items

question

calibrate

answer

check or verify, such as an oven temperature

question

coaching

answer

process of encouraging employees to follow work practices they have been taught

question

comfort food

answer

familiar menu items prepeared as a customer might do at home

question

critical control point

answer

principle that helps identify and evaluate hazards

question

edible food yield

answer

usable amount of a food ingredient that can be prepared from a given purchase unit of the ingredient

question

edible portion (EP)

answer

weight of an item after cooking

question

Hazard Analysis Critical Control Point system

answer

system used to control risks and hazards throughout the flow of food

question

ingredient file

answer

computerized record that contains information about each ingredient purchased, including purchase unit size and cost, issue unit size and cost, and recipe unit size and cost

question

menu costing

answer

process of determining the food cost to produce all menu items that make up a meal offered at a set selling price when standardized recipes are used

question

menu item file

answer

computerized record containing information about menu items tracked with the operation's pos system

question

point-of-sale system

answer

system that records an operation's sales, product usage, and other important information on a daily, by shift, hourly, or other basis

question

productivity

answer

quality and quantity of output compared to the amount of input such as labor hours needed to generate it

question

purchase unit

answer

standard size of the package or container in which a product is typically purchased

question

recipe conversion factor

answer

number used to adjust ingredients in a recipe when the number of servings and/or serving size for a current recipe differs from the number desired

question

recipe evaluation

answer

formal process in which members of the taste-test panel assess whether a recipe produces an acceptable product

question

recipe management software

answer

computer programs that involve or impact standardized recipes

question

standardized recipe file

answer

computerized record that contains the recipes for menu items produced along with each item's selling price and food cost percentage

question

tare allowance

answer

feature on a scale that excludes the weight of a pot or pan placed on the scale to hold ingredients being measured

question

yield

answer

number of servings and serving size specified in a recipe

question

"A" item

answer

very expensive item

question

broad line vendor

answer

vendor that sells a wide range of products, often with few alternatives in each category

question

capital

answer

amount of an owner's money invested in a business that could be used for other purposes

question

cash flow

answer

amount of money needed to pay bills when due

question

centralized purchasing

answer

system in which purchasing requests are routed to those with specialized responsibilities, who then purchase the products

question

close-out

answer

short-term promotional discount to introduce new products or to quickly sell products with outdated packaging

question

competitive bidding

answer

comparison of vendors' prices for products of acceptable quality to determine the least expensive alternative

question

decentralized purchasing

answer

system in which department heads may do the purchasing, often with input and approval by the manager, especially for high-cost or large-quantity purchases

question

expediting

answer

interacting with vendors about purchase orders that have been placed but for which products have not been delivered

question

high check average

answer

operation in which high selling prices offset the labor costs needed to process fresh food itesm

question

minimum-maximum inventory system

answer

inventory system that indicates the minimum quantity below which inventory levels should not fall and the maximum quantity above which levels should not rise

question

net price

answer

total or per-unit amount paid for products after all discounts have been applied

question

ordering

answer

process that occurs when a buyer makes specific commitments to a vendor for a specific purchase

question

order period

answer

time in days or weeks for which an order is normally placed

question

par inventory system

answer

inventory system that specifies the quantity of products needed to bring the inventory level to an allowable maximum or "par"

question

perpetual inventory system

answer

continuous count of the number of items in inventory

question

petty cash

answer

fund with a limited amount of money that is used to make infrequent and low-cost purchases

question

petty cash voucher

answer

slip signed by the person responsible for the petty cash fund that authorizes the withdrawal of cash from the fund for a purchase

question

physical inventory system

answer

inventory system that involves manually counting the number of each product on hand

question

purchase order

answer

document that informs a vendor that the vendor's proposal was accepted and that the order should be delivered

question

purchase requisition

answer

request to purchase products required by a department

question

purchase specification

answer

description of the quality requirements of the products that are purchased

question

purchasing

answer

series of activities that begins when needs are determined by the menu, and ends after products are served. includes an emphasis on vendor interactions

question

request for proposal

answer

document that requests prices from vendors for products of a specified quality

question

safety level

answer

minimum number of purchase units that must always remain in inventory in case of late deliveries or unexpected increases in product usage rates

question

specialty line vendor

answer

vendor that provides a narrow product line, but a deep selection within the line

question

stock out

answer

situation in which a product is no longer available in inventory

question

backorder

answer

order that a vendor cannot fill or ship immediately

question

broken case storage

answer

area used to store opened purchase units of products that have been issued

question

cost of goods sold

answer

cost to purchase the products that generate the food or beverage revenue

question

credit memo

answer

document used by accounting staff to adjust information about product quantities and costs included on a delivery invoice to ensure that the operation pays only for the actual products that are acceptable and have been receieved

question

first in, first out

answer

inventory system in which products that have been in storage the longest are the first issued

question

income statement

answer

document that summarizes the operation's profitability for an accounting period

question

inventory turnover rate

answer

number of times in each accounting period that the quantity of food or beverages in inventory must be purchased to generate the food or beverage revenue for the accounting period

question

issue requisition

answer

document that authorizes an employee to remove products from storage areas

question

marking (product)

answer

writing the date of receipt and the purchase unite price on the incoming product

question

operating budget

answer

financial plan that estimates revenues and expenses for a specific time period

question

package inspection program (employee)

answer

policy that discourages employees from bringing backpacks, shopping bags, and other large packages to work and indicates that packages may be inspected when the employees leave work

question

receiving report

answer

report used in operations that calculates food costs on a daily basis, the report separates delivery invoice information used for daily food costing

question

reduced oxygen packaged

answer

food containing in a package in which has been removed, displaced with another gas or combination of gases, or something else has been done to reduce the oxygen content to a level below that which is normally found in aire

question

slack-out seafood

answer

seafood that was frozen and then thawed to appear fresh so it could be sold at a higher price

question

transfer

answer

adjustment to cost of goods sold that increases or decreases food or beverage expense to math product costs with the revenue generated by the product's sale

question

workflow

answer

movement of products through work stations

question

aging

answer

one of two methods of tenderizing beef: Wet aging involves placing small portions of beef in a plastic bag without air, sealing the bag, and refrigerating for a specific period of time. Dry aging is done in special coolers in which air is circulated at precise temperatures for the time determined by package size and other factors

question

benefits

answer

indirect financial compensation paid to attract and retain employees

question

classic sauce

answer

one of five sauces called "mother sauces", since other sauces can be made from them. include bechamel, veloute, espagnole, hollandaise and tomato sauce

question

crew schedule

answer

chart that shows employees what days and hours they are expected to work during a specific time period, usually a week

question

cross-contamination

answer

transfer of microorganisms from one surface or food to another

question

farm-to-fork

answer

flow of food through the stages of growing, harvesting, storage, processing, packaging, and preparation

question

foodborne illness

answer

disease transmitted to people by food, can be caused by pathogenic microorganisms, chemicals, or physical hazards

question

labor cost

answer

money and cost of benefits paid for the work employees do

question

leavening

answer

process in which ingredients produce gases that cause dough to rise

question

line-up meeting

answer

meeting that provides specific information for the shift including special events, new ingredients, or discussion about how to resolve an emerging or recurring problem

question

make or buy analysis

answer

procedure to determine whether menu items should be made with raw ingredients or purchased in a convenience form with some labor "built in"

question

marinating

answer

tenderizing method that involves immersing food items from one to several hours in liquid made from oil and vinegar or lemon juice seasoned with herbs and spices

question

master schdule

answer

schedule that shows the number of employees needed in each position and the total number of hours each employee must work

question

mise en place

answer

get everything in place

question

production forecast

answer

determination of the quantity of each menu item that will likely be sold during a specific time period, such as lunch or evening meal

question

production sheet (prep sheet)

answer

document that indicates items that will be needed for the shift

question

roux

answer

thickener made from equal parts flour and butter, cooked on the stove at a low temperature

question

sales forecast report

answer

report that tells the production staff about the overall product needs to meet the sales forecast

question

sustainability

answer

activities including water conservation, energy efficiency, and recycling that can lessen an operation's impact on the envrionment

question

TCS food

answer

food that needs time and temperature control for safety

question

tenderizing (meat)

answer

breaking down connective tissue in meat

question

thickener

answer

any ingredient added to a liquid to make it thicker

question

bag-in-box (soft drink syrup container)

answer

5-gallon syrup container in which the soft drink syrup is sealed in a plastic bag that is then placed in a cardboard box for easy transporting

question

behind-bar par level

answer

number of bottles of each item that should be behind the bar at any time

question

bin number (wine)

answer

number that tells the location in wine storage area where a specific wine is stored

question

call brand (spirits)

answer

specific brand of liquor requested by a customer

question

cellar temperature

answer

constant storage temperature between 55 and 60F

question

CO2

answer

colorless, odorless gas used to carbonate water in soft drinks and beer

question

control state (alcoholic beverages)

answer

state that is the sole supplier of spirits. individuals and retail establishments must purchase all spirits directly from state stores

question

decaffeinated coffee

answer

coffee that has had its naturally occurring caffeine reduce or eliminated entirels

question

free pour

answer

pour an alcoholic beverage without a portioning tool

question

herbal tea

answer

tea that contains no true tea leaves but is made by steeping the flowers, berries, peels,seeds, leaves, or roots of plants in boiling water

question

jigger

answer

small shot glass-type tool used to measure the amount of alcohol in drink preparation

question

license state

answer

state that grants licenses to wholesalers, distributors, and sometimes to manufacturers that permit these businesses to sell alcohol within the state

question

liquor license

answer

state-authorized permit that allows the license holder to sell alocholic beverages in compliance with state, local, and federal laws

question

measured pour spout (alcoholic beverage bottle)

answer

pour spout that controls the beverage quantity by allowing only a specified amount of alcohol be dispensed

question

off-premise license

answer

license that allows an establishment to sell alcohol that will be consumed somewhere else

question

on-premise license

answer

license that allows an establishment to sell alcohol in the same location where it will be consumed

question

overpour

answer

to use more alcohol than allowed by a recipe

question

pasteurization (beer)

answer

final step in beer production, which heats the product to 140 to 150F for 20 to 60 minutes to kill any bacteria and remaining live yeast cells

question

public bar

answer

bar at which customers can be seated

question

sommelier

answer

service employee with extensive knowledge about wine including wine storage and wine and food affinities

question

underpour

answer

to use less alcohol than required by a recipe

question

vintage

answer

wines that are grown from gapes in one vineyard during one season

question

well brand (spirits)

answer

spirits that are served when there is no preference for a specific brand

question

wine and food pairing

answer

idea that some wines go better with some food items than others, and that wine should be selected after the food item to match the food

question

wine list

answer

special menu that identifies the wine selections offered along with their selling prices

question

action plan

answer

series of steps that will be taken to resolve a problem

question

bona fide occupational qualifications

answer

the realistic range of skills or credentials needed to perform the essential job funcitons

question

competencies

answer

standards of knowledge, skills, and abilities required for successful job performance

question

cost-effective

answer

yielding time and money savings that are greater than what an item costs

question

essential function

answer

key duties that an employee must be able to perform to do the work

question

job description

answer

description that indicates that most important tasks that are part of a job

question

job specification

answer

information in the form of a list of the personal qualifications necessary for an employee to be successful in the position

question

on-the-job training

answer

training that occurs when a manager or other trainer teaches job skills and knowledge to one trainee, usually at the work site

question

overtime

answer

the hours for which a wage premium of 1.5 times the hourly rate must be paid

question

performance standard

answer

standard that specifies required quality and quantity outputs and defines that "correct way" to perform a task

question

position analysis

answer

analysis used to identify each task an employee must do an explain how it should be done

question

reasonable accomodation

answer

change in the job application process, in the way a job is performed, or to other parts of the job that enables a person with a disability to have equal employment opportunities

question

task

answer

duty or activity that is part of a job

question

task breakdown

answer

description of how each task in the task list should be done

question

task list

answer

list that specifies all tasks that are part of a job

question

training lesson

answer

information and methods used to present one training session

question

variance (budget)

answer

difference between an amount of revenue or expense indicated in the budget and the actual amount of the revenue or expense indicated in the budget and the actual amount of the revenue or expense

question

anaphylaxis

answer

potentially life-threatening allergic reaction that can cause a drop in blood pressure, loss of consciousness, and even death

question

blood alcohol content

answer

amount of alcohol absorbed into a person's bloodstream

question

cross-contact

answer

situation that occurs when one food comes into contact with another and their proteins mix

question

food allergy

answer

allergy that occurs when the body mistakes an ingredient in food, usually a protein, as harmful and creates a defense system to fight it

question

nutrition

answer

science of food and how it affects the health and well-being of the person who consumes it

question

proof

answer

measure of liquor strength that represents that percentage of alcohol in the beverage, percentage is determined by dividing the liquor's proof by 2

question

punitive damages

answer

monetary amount that may be assessed if a court finds an establishment's actions showed reckless disregard for a customer's safety, often exceed the amount of compensatory damages

question

truth-in-menu laws

answer

laws in many locations that require menu descriptions to be honest and accurate

question

banquet

answer

event in which a sponsor pays an establishment to provide specified food and beverage services to all attendees

question

banquet agreement

answer

contract between the operation and the event's sponsor, ,which specifies all the responsibilities of both parties

question

banquet event order

answer

document used by sales, production, and service staff to detail all banquet requirments

question

buffet

answer

style of foodservice in which customers select the menu items and portion sizes they prefer as they pass along one or more serving counters

question

cancellation clause

answer

document that indicates any financial penalties for cancellation at certain times before the banquet date

question

cash bar

answer

event during which alcoholic beverages are purchased by the event attendess

question

catering

answer

production and service of food and beverages at a location other than the establishment responsible for the event

question

guarantee (banquet)

answer

agreement about the number of meals to be provided at a banquet

question

hosted bar

answer

event during which alcoholic beverages are paid for by the event's sponsor

question

sneeze guard

answer

see-through solid barrier used to protect food in a self-service counter from customers who might cough or sneeze

question

bottom line

answer

planned profit or another financial goal such as to break even

question

calendar year

answer

year that begins on 1/1 and ends on 12/31

question

continuous quality improvement

answer

system of ongoing efforts to better meet or exceed customers' expectations, and to define ways to perform work with better, less costly, and faster methods

question

fiscal year

answer

any 365-day accounting period that does not begin on 1/1

question

fixed cost

answer

cost, such as rent, that does not change as revenue changes

question

mixed cost

answer

cost that contains both fixed and variable costs, such as labor

question

net income

answer

profit made in a business

question

profit percentage

answer

profit or loss expressed as a percentage of total revenue

question

quality system

answer

system that outlines how quality processes and procedures should be implemented, controlled, and maintained

question

revenue, incremental

answer

revenue increases beyond current revenues

question

rollout

answer

process for introducing something new in an operation

question

spot checking

answer

regular review of standardized recipes and food products as a way to maintain product quality

question

supply and demand, law of

answer

economic beliefs about the supply of an item and its price relative to its demand, as the price of an item increases the demand for the item decreases

question

variable cost

answer

cost that changes in proportion to revenues

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