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Related Flashcards
Cards In This Set
| Front | Back |
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F&B Services Offered (4)
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1) A la carte dining
2) Banquets 3) Room Service 4) Bars/Lounges |
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Banquet
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Food even hled in a hotel's privately reserved funcition room
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Direct report
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An employee over whom a supervisor has immediate authority. [Sous chef is a direct report of the executive chef]
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Menu planning
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Process of determinng which food and beverage items will most please the guest while meeting established cost objectives
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Food Service Processes (9)
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1) Menu planning
2) Procurement 3) Receiving 4) Storing 5) Issuing 6) Production [Preparing, Cooking, Holding] 7) Delivery to Guest 8) Serving 9) Service |
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Guests Concerns (4)
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1) Purpose of Visit
2) Value 3) Demographic Factors 4) Other Factors |
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Value (foodserivce)
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Guest's perception of the selling price of a menu item relative to the quality of the menu item, service, and dining experience received
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Demographic Factors
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Characteristics such as age, marital status, gender, ethnicity, and occupation that help to describe or classify a person as a member of a group
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Operating Concerns (5)
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1) Product Purchases
2) Personnel Needs 3) Layout/Design Concerns 4) Equipment Availabitlity 5) Production Volumes |
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Ingredients
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Individual components of a food or beverage recipe
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Purchasing Concerns (5)
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1) Right Quality
2) Right Quantity 3) Right Price 4) Right TIme 5) Right Supplier |
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Theft
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Stealing all of soemthing at one time
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Pilferage
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Stealing small quantities of something over a period of time
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Stockout
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Condition tha tarises when a food/beverage item needed for production is not available on-site
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Issuing
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Process of moving stored products to the place of production
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