Term
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Definition
| complete meal at set price |
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Term
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Definition
| menu of the day; uses leftovers and food food bargains |
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Term
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Definition
-> # sold of particular item / total # of all items sold
-Items categorized into high and low menu mix
-based on having popularity greater or less than 70% of total sales |
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Term
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Definition
selling price - food cost
-categorized into high and low contribution margins based on whether the margin is above or below the average contribution margin for the entire menu |
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Term
| Four categories of menu items depending on menu mix & contribution margin (4) |
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Definition
1)STAR: high profit, high popularity
2)DOG: low profit, low popularity
3)PUZZLE: high profit, low popularity
4)PLOWHORSE:low profit, high popularity |
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Term
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Definition
roods rated from extremely like to extremely dislike
(use facial scales w/ the young or if they speak another language) |
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Term
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Definition
# servings of an item
_____________________________________
total # servings of all items
in that category that day |
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Term
If you expect to serve 300 customers next Friday, how many servings of carrots can you expect to serve?
204 veggies served this Friday
89 carrots served this Friday |
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Definition
PI of carrots on Fri:
89/204=43%
43% x 300 customers = 129 carrots |
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Term
| average check - Sales Analysis Ratio |
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Definition
sales / # customers served
-helpful in detecting trends |
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Term
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Definition
| compare satisfaction levels to those of other facilities which are considered "best in class" |
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Term
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Definition
| function of acquiring material for production |
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Term
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Definition
| use single vendor for majority of purchases |
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Term
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Definition
personnel in one office does all purchasing for all units in an organization
> cost-effective & time-saving |
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Term
| group or co-op purchasing |
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Definition
involves union of separate units, not related to a single management, for joint purchasing
> economic advantage of large volume purchasing |
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Term
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Definition
"Just-In-Time" purchasing
purchase as need for production and immediate consumption, w/o having to store and record it in inventory, Taken immediately to area in which they will be used |
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Term
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Definition
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Term
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Definition
Free-on-board:
all transport charges pain |
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Term
| Types of written specifications (3) |
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Definition
1) technical: graded food items
2) approved brand specification
3)performance specification: indicate quality by functioning characteristics of product (pH of detergent) |
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Term
| determining needs equation |
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Definition
portion size x # servings
convert to lbs.--> EP
EP / % yield
= amount to purchase |
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Term
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Definition
finds quantity that minimizes both purchasing & inventory costs
EOQ= sq root (2 FS / CP)
F = foxed cost of order
S = sales or usage in units/year
C = carrying costs of inventory
P = purchase price per unit |
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Term
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Definition
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Term
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Definition
dry, cool, dark, well-ventilated
temp. 50-70 F
shelves at least 6" above floor
humidity 50-60%
(fresh fruits and veg: 85-90 F) |
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Term
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Definition
potentially hazardous foods: <41 F
fruit & veg: 40-45 F
meat, dairy, eggs: 32-40 F
frozen foods: -10 - 0 F |
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Term
| storage times for refrigerated foods |
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Definition
fresh eggs in shell: 3-5 wks
raw yolks, whites: 2-4 days
fresh poultry, ground meat, fresh fish, shellfish: 1-2 days
steaks, shops, roasts: 3-5 days |
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Term
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Definition
| running record of balance on hand |
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Term
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Definition
| count of all goods on hand at end of accounting period |
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Term
| fixed order quantity inventory system |
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Definition
determines the order point
(ave daily use)(lead time)+safety stock
lead time is # of days from placing order to delivery |
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Term
| what is the order point for peaches if, on average, 2 cases are used each day, 2 cases are needed as safety stock, and it takes 10 days from placing the order until it is delivered? |
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Definition
(2x10)+2 = 22cases
when the supply drops to 22 cases, it is time to reorder |
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Term
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Definition
| bring stock up to par level each time an order is placed regardless of the amount on hand |
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Term
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Definition
stock is allowed to deplete to safety level before new order is placed
-amount of food ordered will be the same each time |
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Term
| ABC inventory classification system |
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Definition
A items: 10-20% of total # items in stock constitute 60-80% of total annual value of purchases
B items: btw A and C
C items:50-60% of inventory comprise only 5-10% of value |
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Term
chlorophyll + acidic
chlorophyll - alkalinne |
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Definition
-pheophytin (brown or olive green)
-chlorophyllin (intense green color)(add baking soda) |
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Term
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Definition
heat moves from one particle to another
good conductors: copper, cast iron, aluminum |
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Term
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Definition
heated air moved with fan
hot air or hot liquid |
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Term
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Definition
use of electrical magnetic fields to excite the molecules of metal cooking surfaces
no open flame
burner surface does not get hot |
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Term
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Definition
infrared waves coming from glowing heat
gas flame, charcoal, electrical element, toasting, broiling |
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Term
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Definition
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Term
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Definition
| 32/scoop#= ounces in scoop |
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Term
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Definition
used to schedule and control work
concerned with time of production not cost |
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Term
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Definition
Critical Path Method:
shows what activities must await completion of other tasks and which
activities can be performed concurrently
Critical Path --> longest pathways through shows minimum time for completion |
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Term
| conventional production system |
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Definition
| all prep done on premises where meals are served |
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Term
| centralized production system |
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Definition
| trays set up in central serving area under common supervision |
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Term
| decentralized production system |
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Definition
| used where distance from kitchen to patient is great |
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Term
| automated cart system production system |
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Definition
built-in corridors (monorail)
EXPENSIVE |
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Term
| commissary production system |
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Definition
| menu items are in bulk or portioned, then frozen, chilled or hot-held; carriers are filled at the commissary & delivered to the service units |
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Term
| ready-prepared production system |
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Definition
(cook-chill, cook-freeze)
prepared on premise, frozen, chilled, for later use; requires blast chiller or freezer, adequate storage |
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Term
| assembly-serve production system |
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Definition
purchase completely prepared; finish by thawing, heating on premises
no on-site food production |
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Term
FDA Food Code Temps.
-hold frozen
-transport hot
-do not hold btw
-reheat leftovers
-cooling leftovers
-hold cold food |
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Definition
>hold frozen: -10 - 0 F
>transport hot: 165 - 170 F
>do not hold btw: 41-135
>reheat leftovers: 165 F for 16 secs. within 2 hours
>-cool quickly from 135 to 70 w/i 2 hrs
-cool from 70 to 41 w/i additional 4
hrs
-total cool time: 6 hrs.
>hold cold food: 41 F or less |
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Term
| ideal temp range for growth of pathogens |
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Definition
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Term
| Wholesome Meat and Poultry Act |
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Definition
USDA
inspects all meat and poultry at time of slaughter |
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Term
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Definition
DHHS
Centers for disease Control
- investigates and reports cases of food-borne illness |
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Term
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Definition
DHHS
Food & Drug Administration
-Food, Drug & Cosmetic Act
>additives:
-GRAS (generally recognized as
safe)
-Delaney Clause
-Mandatory Standards
-Nutrition Labeling & Education Act |
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Term
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Definition
| no more than 40 kcals/serving |
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Term
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Definition
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Term
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Definition
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Term
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Definition
| 3 grams or less per serving |
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Term
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Definition
1 gram or less per serving
not more than 15% of kcals |
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Term
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Definition
| no more than 35 mgs/serving |
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Term
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Definition
| no more than 140 mgs/serving |
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Term
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Definition
| illness caused by a toxin formed in the food prior to consumption |
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Term
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Definition
| due to activity of large numbers of bacteria carried by food into the GI tract |
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Term
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Definition
-found in humans - nose hands, intestines, cuts, sores
-1-7 hrs
-nausea, vomiting, pain, diarrhea
-NO FEVER |
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Term
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Definition
-anaerobic
-soil, water, plants, intestinal tracts
-4-36 hrs
-weakness, double vision, fatigue, diarrhea, affects central nervous system (paralysis)
-may be fatal in 3-10 days |
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Term
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Definition
-anaerobic
-intestinal tracts, surfaces of meat and poultry |
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Term
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Definition
-spores, in soil, dust, cereal crops
-30 min - 6 hrs (emetic-nausea, vomit)
-6-15 hrs (diarrheal-watery dia,cramps)
-lasts up to 24 hrs |
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Term
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Definition
6-48 hrs
-intestines, water, soil
-raw or undercooked meat or eggs or dairy, melons |
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Term
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Definition
2-60 hrs
-intestines
-fever, diarrhea |
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Term
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Definition
-intestines, unwashed veg, fruits, soil, water
-hot dofs, luncheon meats, coleslaw, raw milk, soft cheese
-may harm fetus, flu-like symtoms, encephalitis, meningitis |
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Term
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Definition
common cause of gastroenteritis
1-7 days
-raw or undercooked meal or poultry, raw milk, raw vegetables |
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Term
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Definition
12-50 hours
-diarrhea abd pain
-tuna salad, raw veg, watermelon |
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Term
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Definition
-diarrhea, severe cramping
-rare ground beef, uncooked fruit/veg, raw milk |
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Term
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Definition
-viral illness
-poor hygiene of food handlers
-feces, contaminated water, human contact |
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Term
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Definition
identifies food hazards & high hazard jobs
-Critical Control Points (CCP) |
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Term
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Definition
Occupational Safety & Health Act:
-minimum safety standards
-record keeping of accidents/illnesses
-inspection on facilities
-Hazard Communication |
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Term
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Definition
class A: ordinary combustibles - water
class B: flammable liquids, gasses, grease(CO2, dry chem)
class C: electrical fires (CO2, dry chem) |
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Term
| common chemical sanitizers (3) |
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Definition
| chlorine, iodine, quaternary ammonia |
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Term
| most state and local codes require immersion in chemical solutions for at least ________ using water above _________. |
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Definition
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Term
| 3 compartment sink sequence |
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Definition
wash: 110-120 F
rinse: warm water
sanitize: 170 F for at least 30 sec, or use chem solution for 1 minute in lukewarm water (75 F) |
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Term
| mechanical dishwashing sequence (4) |
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Definition
1)pre-rinse: 110-140 F
2)wash: 140-160 F
3)rinse: 170-180 F
4)air-dry: 45 sec |
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Term
|
Definition
(cost of equipment) - (salvage value)
_______________________________________
(# years of useful life)
= $ claimed each year |
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