servers to track customer food orders.
organic foods The United States Food and Drug Administration
defi nes organic produce as that which ?is grown without using
most conventional pesticides; fertilizers made with synthetic
ingredients or sewage sludge; bioengineering; or ionizing
radiation. Before a product can be labeled ?organic,? a government
approved certifi er inspects the farm where the food is grown to
make sure the farmer meets the U.S. Department of Agriculture?s
organic standards. Companies that handle or process organic
food before it reaches the supermarket or restaurant must be
certifi ed too.?
other noncommercial This classification of food service operations is primarily used by Technomic. It defines this category as follows: a significant number of other establishments that offer food service either for profit or in charitable establishments. This segment is composed of several small groups that usually offer some kind of food service, usually cafeteria-style. They are typically child care centers, penal institutions, or religious organizations like convents. other retail hosts Many retail businesses sell food and beverages as a part of their business model. This segment includes miscellaneous retailers (liquor, bakeries, etc.) and does not represent a large percentage of the industry.
participation ratio This number allows operators to determine
the ratio of people that are actually using the facility during
any specifi c day part or time period. It is calculated by taking
the total population in the facility?s area and dividing it by the
number of customers.
participation stimulators Another term for marketing or other
efforts to drive more customers in the door, such as special
events, sales, or offers.
pellet This term refers to a preheated metal disk that is used to
maintain the temperature of an individual portion of plated hot
food.
per capita spending A calculation that allows the food service
operator to determine how much money each person spends at
his or her operation in a given population and time period. It is
calculated by taking total food sales over the specifi c time and
dividing it by the available population.
perpetual inventory This term refers to an ongoing record of
the quantities of each food product that are available in an
operation?s storage facilities.
personal chefs Personal chefs began making an appearance
in 1991. While the term could apply to chefs that work for an
individual household full time, its more recent and prevalent
function is that of a chef that prepares full meals for several
clients and delivers them to the homes. Personal chefs also
prepare the meals in the homes of the clients.
physical inventory Food services operations often conduct a
physical count of all items available in their storage facilities to
make sure they match with facility records.
plate presentation A kitchen term that refers to how a dish is
presented to a customer. The more well-presented an item is, the
higher the customer perceives its value.
plating This is a kitchen term that refers to the process of putting
a customer?s food on the plate and includes adding sauces or
garnish. Plating is an important part of the presentation of the
meal.
poaching Kitchen term that refers to a cooking process used
to prepare delicate foods like eggs or fi sh. The food is lightly
simmered in a liquid, which can be milk, water, or broths.
point-of-sale terminals (POS) This is a combination of cash
registers and computers that keeps track of items sold. Today?s
POS systems can provide a great deal of helpful information and
safeguards.
poori A fried fl atbread that originated in India.
portion-pak Small individual-size portions of condiments,
such as ketchup, mustard, and mayonnaise, in disposable
packaging.
potentialized food cost This calculation allows operators to
determine where their food costs are exceeding their ideal costs
for each item. Given an operation?s menu matrix, an ideal food
cost is noted for each item.
pre-portioned Food items such as meats or vegetables that are
sold fully trimmed and portioned and ready to prepare.
primary market Part of the food services industry marketing
channel, this is the most basic source of food supply, the growers
or processors.
primary/secondary schools food service Primary/secondary
schools food service encompasses all public and private primary
and secondary school feeding. Total consumption is based on
school purchases and government contributions, which together
compose the total dollar value of food. The key components are:
lunch participation, breakfast participation, milk programs,
commodity contributions, and ? la carte feedings.
prime cost pricing A common method for determining menu
pricing, this technique takes labor costs into account. To use
this method you need: total labor cost as a percentage, the
labor cost for the specifi c menu item, actual item food cost, and
target food cost as a percentage. To use this method, fi rst add
the cost of labor to prepare it to its food cost. Then determine
what percentage the item?s labor cost is of your total labor cost,
and you have the item?s labor percentage. Add this percentage
to your target food cost percentage (the percent of profi t you
wish to make from the item). This sum is your prime food cost
percentage. Divide the total item cost by the prime food cost
percentage, and the result is the menu price.
prix fix e menu Menu that offers the complete meal, with
everything included in one price.
production schedule This planning vehicle used by most
operations is a thorough list of the menu items that will be
prepared for the day, as well as a list of any advance preparation
needed.
productivity rate A measurement of the productivity of a specific
employee or work group. There are various ways to measure
productivity, such as sales dollars achieved per labor hour or
meals served per hour.
pulper A piece of kitchen equipment that grinds garbage and
waste, it is usually floor-mounted.
punch list Detailed checklist of all the equipment that will go
into a facility, which is then tested to ensure equipment meets
specifi cations before the facility actually opens.
quick casual This segment of the restaurant industry is a subsegment
of the limited-service restaurant segment. Restaurants
are typically attractive and comfortable, and they serve freshly
prepared (or foods perceived to be freshly prepared), wholesome
quality, authentic foods in a reasonably fast service format.
Check averages are usually in the $6?9 per person range.
ready-prepared A cooking method most often used in
institutions such as prisons, in which food is prepared by
conventional methods and then chilled or refrigerated until
time for consumption.
rechaud A term that refers to a small table with a small heater
on it. In restaurants it is placed by customers? tables to keep hot
foods hot while customers are eating other items.
recommended daily allowance (RDA) Determined by the
Food and Nutrition Board of the National Academy of Sciences
in Washington, D.C., this term refers to the nutrient levels
needed per age group and gender for a healthy, balanced diet.
The RDAs determine healthy levels of vitamins and food groups.
remouillage A French cooking term that means ?rewetting.?
Chefs use bones to make stock, and remouillage occurs when
the same bones are used again to make another pot of stock.
rethermalization This cooking method refers to the process of
bringing foods that have been cooked and chilled or frozen for
later use back to eating temperatures.
revolving tray oven An oven that can use gas, electric, or oil
heat, it contains a Ferris Wheel-like device that rotates trays of
food. Trays are loaded or unloaded through one door.
roux A French cooking term that refers to the combination of fat,
usually butter, and fl our used to thicken sauces and soups.
running rate An accounting term for food costs, this term refers
to the average, current cost of a particular item over a specifi c
time period.
sachet A cooking term referring to a small, tied bag made out
of cheesecloth and fi lled with herbs and spices. The sachet is
dropped into pots of soups or stews for added flavor.
salad engineer A member of the wait staff who has mastered the
art of carrying two fixed price self-service salads on one plate
without spilling.
salamander A shelf or cabinet mounted over the back part of a
range or steam table, it uses this heat to keep foods warm.
satelliting This term refers to when establishments sell or deliver
food to other locations or facilities.
schedule of releases Used for staffi ng purposes, this schedule
breaks down each day part into segments, and details the
number of staff members at each segment, and when each
segment is released from work.
scramble system Used primarily for cafeteria-style business
models, this system separates different various points of service,
such as beverage service and desserts to improve customer fl ow
and merchandising opportunities.
secondary market This term refers to the second step in the
marketing channel where food products from the primary
markets are distributed to their buyers.
selective menu Most commonly used in restaurant operations,
these menus offer more than one choice of food items in all of
its categories.
Source: http://souren-hospitality.blogspot.com/2013/05/in-depth-food-service-glossary-of-terms.html
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