tle first qtr

• Food Service is the art and science of planning, preparing, cooking, and serving quality meals in large quantities
• A system is an umbrella of interdependent parts working together for a common goal
• The interdependent parts of a system are known as subsystems
• The operation subsystem is composed of people with primary functions and activities of the operation
• The management subsystem consists of people and activities involved in planning, controlling, and making decisions
• The information subsystem is the collection of people, machines, ideas, and activities that gather and process data
• Input includes raw material and energy from the environment that are transformed by the system
• Throughput refers to the process used by the system to transform raw materials and/or energy from the environment into usable products or services
• Output means the product or service that came from the system’s throughput
• Feedback is information on the success and/or failure of aspects of data or energy processing
• Administration involves the management and supervision of the food service operation
• Purchasing is the process of buying food supplies needed for the food service operation
• Receiving involves the inspection of materials delivered or the items ordered
• Storing involves the proper storage of food immediately after it has been received to avoid loss and wastage
• Menu Planning influences every aspect of the operation
• Food Preparation and Cooking are performed by the chief cook, assistant cook/s, and baker/s
• Serving Food must be safely held, transported, delivered, and served to customers
• Food Safety includes cleaning dishes, utensils, equipment, and premises
• Maintenance and Repair involves the maintenance and repair of equipment
• Accounting includes statements, budget, reports, and filing accurately
• Conventional type This type has been used traditionally over the years. Food is prepared “in a kitchen in the same facility where the meals are served and held a short time, either hot or cold, until serving time
• Commissary type is the central production system
• Ready-Prepared type prepares food on the premises, then chills or freezes it for later use
• Organizational Chart graphically presents the lines of authority in the organization
• Job Description is an organized list of duties reflecting required skills and responsibilities in a specific position
• Job Specification is a written statement of the minimum standards that must be met by the applicant for a particular job
• Work Schedule is an outline of work to be accomplished by an employee with stated procedures and time requirements for duties
• Appetizers stimulate appetite through attractive appearance, fragrance, or tasteful serving in small quantities
• Hot appetizers are served at higher temperatures, often soup-based or fried meats
• Cold appetizers are served at lower temperatures, made from fresh seafood, wraps, and dip-based finger foods
• Hors D’ Oeuvres should stimulate appetite and are served at the beginning of the menu
• Platter of Hors D’ Oeuvres may consist of shrimps, smoked beef, poached egg, Spanish sardines, and lettuce with sauce on the side
• Grisson Platter may consist of cold meats like ham, smoked beef, peppered ham with sauce on the side
• Hors D’ Oeuvres Platter is a well-presented platter with a limited choice of simple or more expensive foods, served attractively in small quantities but high quality
• Rich Hors D’ Oeuvres is a classical form of presentation, including lobster and other high-quality ingredients
• Assorted Hors D’ Oeuvres can be served in special portioned platters or from a serving cart