Term
| What is in a standardized recipe |
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Definition
| title of recipe, total yield, prep time, cooking time, mise en place, ingredients and quantity, standards of procedure, quality standards, plating instructions |
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Term
| Why do you use a standardized recipe |
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Definition
| to control costs & to control quality and consistency |
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Definition
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Term
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Definition
| rarely updated or improved, used in fast food chain restaurants, and diners. benefits are increased familarity amoung guests, speedy production |
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Term
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Definition
| menu that changes due to providing to the same customers (prisons, hopitals, colleges) |
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Term
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Definition
| a menu that typically serves meals with fruits or vegetables that are in season |
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Term
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Definition
| gives you a certain menu at a fixed price, can be pricy and is usually found at fine dining restaurants. changes frequently on seasonal ingredietns |
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Definition
| few items done very well (fast food) |
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Definition
| items are listed individually by price |
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Definition
| complete meal at one price (banquets) |
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Definition
| breakfast, lunch, dinner served 24/7 |
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Definition
| 8 course menu served with various wines and dishes, the heavier the item the bolder the wine |
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Term
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Definition
| pick a theme, choose a money range, white background black ink, greatest profit margin (menu in center), customer look at bottom right to upper right of menu than focus on center |
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Term
| management factors that can be accessesd from menu |
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Definition
1. central management document
2. labor costs
3. equipment needed to cook menu
3. food cost/purchase foods
4. accounting decisions
5. break even/ goal value analysis
6. food requirements
7. skill level of labor
8. labor requirements
9. how to prepare items and when
10. hours of operation |
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