accreditation Certain jobs in the food services industry can
require accreditation or employers will prefer to hire accredited
employees for them. One example is a baker, who can
become accredited through the Retailer’s Bakery Association.
Accreditation is often achieved through written and hands-on
tests.
actual cost pricing This method for determining menu prices is
most often used by caterers. It takes the total budget amount
and divides it into percentages for labour, overhead, food cost,
and profit. The four percentages must equal 100 percent.
add-on items Primarily used in restaurants, these are menu
items that customers order in addition to their entrée such as
salads, beverages, and desserts.
airline food service A sub segment of the transportation food
services segment, the retail sales equivalent for airlines is
defined as the value of all meals, including non-alcoholic
beverages, on domestic and international flights originating in
the United States. Technomic calculates the number of meals as
a function of the number of revenue passenger miles fl own in
the United States by domestic and foreign airline carriers.
à la carte Applicable to all types of food service operations, à la
carte is a menu or portion of a menu on which each item is
ordered separately and has its own price.
all other retailers The “all other retailer” segment represents
sales of food and nonalcoholic beverages for immediate
consumption at establishments in general merchandise stores
such as Sears and Kmart, in drug stores such as Walgreens,
and in other retail hosts like liquor stores. Sales of food and
beverages at convenience stores and supermarket in-store delis
are looked at as separate categories. In addition to major national
organizations, small chains and independents are also included.
allumette A kitchen term that refers to a knife cut often used for
potatoes. The slices measure 1/4 inch by 1/4 inch by 2 1/2 inches.
all-you-care-to-eat A segment of the restaurant industry in
which customers prepay a fl at rate, and then have access to the
dining area where the food is available in unlimited supply.
Alsace A region of France located on the German border that
originated Franco-German cuisine adopted by the United States
and other countries, such as quiche.
Apicius This is the name of the Roman citizen credited as the
author of the first cookbook ever written, in the fi rst century.
apprentice In an apprenticeship, students work full time under a
master chef and go to school part time. They are paid salaries.
Many programs, like the one through the American Culinary
Federation offer apprenticeships.
area treatment The design and décor of the areas of a restaurant
or cafeteria where food is served.
artisan breads Artisan breads is the term used for breads that
were originally created internationally by skilled bakers. They
may take training and skill to successfully bake, especially on
a consistent basis. In the United States artisan breads achieved
amazing popularity in the 1990s, and are still very popular at
bakeries and restaurants today. Many of them are now well known
breads like foccacias and baguettes.
artisan wines Similar to artisan breads, this term refers to
wines that originated outside the United States, most often
in European countries by specially trained or educated
winemakers. These wines are usually the product of skilled
winemakers.
as purchased This kitchen term refers to the weight of a food
product, typically a cut of meat, before trimming or removal of
unwanted parts.
assembly/serve system Used most commonly in cafeteria
or non-restaurant settings, fully prepared foods are stored,
assembled, and reheated.
au gratin oven Also known as a finishing oven, this piece of
kitchen equipment is an oven with a hinged door attached to
the top of a broiler.
back of the house This term is also written and spoken as “back-of-
house,” and refers primarily to all operations and employees
in a restaurant or food services establishment that take place or
work in the kitchen or away from the public eating area.
bain-marie A kitchen term that can refer to a hot water bath or
the vessel used for the hot water bath. The hot water bath is
used to keep foods hot.
baker’s table This table for the kitchen is usually built with raised
sides or curbing, usually four to six inches tall that reduces fl our
spillage during the baking process. It may also have tilt out bins
for ingredient storage.
banquet cart This mobile piece of equipment is typically used for
buffet-style dining. This cart may be insulated or non-insulated
and typically comes equipped with shelving or racks for plates,
and an electrically powered heating or refrigeration device.
bar corkboard This term refers to the under-counter workspace
in bars. It is also known as a sink work board and it contains
sinks, drain boards, cocktail mix stations, ice storage chests,
beverage coolers, and glass washers.
bars and taverns Considered a category of the food services
industry, the United States Census Bureau defi nes them as
“establishments known as bars, taverns, night clubs, or drinking
places primarily engaged in preparing and serving alcoholic
beverages for immediate consumption. These establishments
may also provide limited food services.” Technomic, a food
services consulting and research company, says that bars and
taverns represent the smallest primarily commercial segment of
the industry.
batonnet A kitchen term that refers to a knife cut that measures
1/2 inch by 1/2 inch by 2 1/2—3 inches. The uniformity of slices
makes a dish more attractive and assures more even cooking.
Beard, James A well known authority in food services, he is
the author of many books, had his own catering business and
restaurant, and was the first person in the industry to have a
television show. He died in 1985. Since then the James Beard
Foundation of New York awards chefs, food and beverage
professionals, broadcast media, journalists, and authors working
on food, and restaurant architects and designers awards that
are so prestigious they have been called the Oscars for the food
industry by Time magazine.
béchamel A cooking term that refers to a basic white sauce made
of milk, butter, and fl our (roux). It is the basis for many other
sauces such as Mornay sauce.
beef cart A mobile cart used for keeping meat at serving
temperature in the dining room while a server or other
employee slices it for customer consumption.
beer system A method used in some restaurants or bars for beer
dispensing. The kegs of beers are kept in a refrigerated location
and a system of pressurized, insulated, and refrigerated lines
transports it to dispensers at the bar.
biological hazard Not just a medical term, in the food services
industry this term refers to the potential contamination of food
by pathogenic micro-organisms.
blanch A cooking process usually used for fruits or vegetables.
The food product is immersed in boiling water for a brief period
of time. Sometimes this process is followed by an immersion in
ice to stop the cooking process.
blast chiller A refrigeration unit that circulates cold air. The
benefit to using it is that it can reduce the temperatures of hot
foods very quickly.
bolster A kitchen term that refers to a part of cooking knives. The
bolster is the part of the knife that joins the blade to the handle.
Its purpose is to add weight and balance, keeping the chef’s
hand steady.
bottle trough A bar term that refers to the trough mounted to
the bar work board where frequently used bottles of alcohol and
mixers are kept.
boulangerie A term that originated in France, it refers to a bakery
that specializes in bread and rolls.
bouquet garni A French cooking term that refers to a bundle of
herbs tied together and put into a pot to boil for stock or soups.
They are then removed before the dish is served. There is no
one recipe for bouquet garni, it may vary according to the dish
it is seasoning. A soup garni may consist of herbs such as basil,
burnet, thyme, chervil, rosemary, peppercorns, savory, and
tarragon.
branded concept A term that refers to an operation’s marketing
campaign. This is a campaign that communicates an identifiable
and consistent brand to consumers over time.
branded product costs An accounting term for franchisees, this
refers to the costs of products it is necessary to buy to maintain
the franchise or license agreement.
breading machine A piece of kitchen equipment that coats food
items with breading mix.
brix A kitchen term that refers to the percentage of sugar in a
product that contains syrup or other sugar solution.
broad line distributor A distributor that carries a complete
and broad line of products to serve the food service industry
including dry grocery, frozen, tabletop, equipment and supplies.
Some broad liners carry perishable food items such as meat,
dairy, and produce. A typical broad line distributor can carry
8,000 to 12,000 stock-keeping units. In addition to products
broad liners also offer credit terms and other services that can
add value to the food service operator.
broker A wholesaler who brings buyers and sellers together.
brunoise A name for a knife cut that produces small, uniform
pieces, measuring 1/8 inch by 1/8 inch by 1/8 inch.
buffalo chopper A piece of kitchen equipment that is used to
fi nely chop food items. Food can be either cooked or raw.
business and industry This is a segment of the food services
industry that feeds employees in offices, factories, and plants.
According to Technic, a large extent of this service is handled
by contract feeding companies such as ARAMARK, Service
America, and Canteen.
bussing A word used to describe the act of clearing away used
plates and silverware from a table in a restaurant dining area.
Sometimes this job also entails preparing the table for the next
customer.
buying groups Companies that consolidate purchases and
provide support for their distributor members. Most often
small, medium, and even some large breadline distributors
are members of a buying group. Technic says most buying
groups carry their own members’ distributor-label products.
by-the-ounce This is a strategy employed by several restaurants in different segments. Customers prepare their own salads, soups, or other foods and are charged by the ounce. Other restaurants use this strategy for steaks. The customer chooses the cut of steak and is charged by the ounce.
cafeterias/ buffets According to the United States Census Bureau, this segment of the food services industry consists of food service operations that serve patrons in a continuous line. The menu consists of various foods that are prepared and ready as customers move through the cafeteria line.
caramelization Cooking term that refers to foods with high
sugar content that are cooked at high temperatures, usually 300
degrees or higher, to release the sugars and brown.
casual dining restaurant The casual dining restaurant is
a sub segment of the full-service segment. In full-service
restaurants, patrons receive table service, versus ordering at
a counter. In casual dining restaurants, establishments have
table service, full bar service, and focus on lunch and dinner
day parts. Check averages are between $10 and $25 per person.
chain/multiunit operators Chain or multi unit companies are
those that operate more than 10 food service establishments
and maintain some degree of centralized control. Chain/multi unit
operators manage both commercial and non-commercial
establishments.
chapati A flat bread that originated in India and which cooked on
a hot griddle.
check averages Used as a measurement and defining factor
most often in the food services industry, this term refers to the
average dollar amount of checks at a particular restaurant.
chemical hazard Applicable to all food services operations, this
term refers to the potential contamination of food by other
chemicals found in an operation’s facilities such as cleaners and
pesticides.
colleges and universities Colleges and universities represent
a market in the food services industry. Included in this group
are public and private two-year and four-year colleges and
junior college programs. The key food service areas are board
contracts in dormitories, cafeterias, snack shops, and special
function services.
combi-ovens These ovens offer a bit more versatility; they can
cook foods with dry/convection heat or steam heat.
comfort foods Menu items intended to remind customers of old-fashioned,
traditional, home-cooked American meals.
commercial establishments In the industry this term refers to
public establishments, which could be housed in free-standing
buildings or included in or part of another establishment, with
the objective of preparing, serving, and selling meals and snacks
for profi t to the general public. This is how this part of the
industry is distinguished from non-commercial establishments.
commissary system Used primarily by food service operations
with multiple locations, a central production kitchen controls
the cooking and food supply and delivers the food to the other
locations.
contract food services Used most commonly by non-restaurant
operations, this refers to companies that offer cafeteria or food
services to their employees, but have contracted with outside
vendors to supply the food and/or service.
convenience store (petroleum-based) Convenience stores
represent a portion of the food services industry, because they
often sell and serve food and beverages. Technomic further
breaks this category into petroleum based, and traditional
convenience stores. The petroleum based segment consists of
convenience stores that are part of gas stations.
convenience store (traditional) Higher margin grocery stores
that do not have a broad inventory or product offering and are
not part of gas stations.
conventional supermarket Supermarkets are considered part
of the food services industry when they sell ready to eat foods
in delis or bakeries. Technomic, a fact-based research and food
services consulting firm says supermarkets offer a full line of
groceries, meat, and produce and earn at least $2 million in
annual sales. These stores typically carry at least 9,000 items.
Most of these full-service stores also offer a service deli and
bakery.
conveyor ovens Ovens used frequently for pizzas and subs, they
are set at one temperature and a conveyor belt moves the food
through the oven so it is consistently baked each time.
cook/chill method A cooking method most commonly used in
institutions such as hospitals and prisons, food is prepared by
conventional methods and then chilled or refrigerated until
time for use.
cook/ freeze A cooking method used in institutions such as
prisons or other non-restaurant food service preparations, like
cook/ chill or ready/prepared, food is prepared by conventional
methods and then chilled or refrigerated until time for use.
cook-hold oven An oven that cooks foods slowly. The benefit of
this is that the food retains more moisture, shrinks less, and is
more flavorful.
costing An important part of budgeting, forecasting, and
planning, this is the process used to determine an operation’s
costs and potential profits.
critical control point Part of the HACCP food safety process,
any point in a food system where loss of control could pose an
unacceptable health risk.
cross-contamination In kitchens cross-contamination can occur
when bacteria in one food is transferred to others through
cutting boards, knives, unclean counter tops, or hands.
C-stores Another name for cash and carry convenience stories.
custom sandwich A menu item that allows customers to custom
build their sandwiches from a published list of ingredients.
Usually the term refers to cold sandwiches only.
cycle menu A strategy of many restaurants, usually ones in the
full-service segment, in which a set of planned menus is cycled
through during regular time periods such as winter, spring, and
fall.
danger zone In the food services industry this term refers to the
United States Food and Drug Administration’s determination
that foods at temperatures between 41 and 140 degrees are at
higher risk for contamination. It was found that bacteria rapidly
multiply in foods in this range of temperatures.
dayparts In the food services industry this term refers to the
various meal times throughout the day, such as breakfast,
lunch, and dinner dayparts. Not all restaurants serve customers
during all of these dayparts. Dayparts are viewed as different
markets for restaurants.
direct subsidy Restaurant accounting term which refers to
money used to offset the difference between food service sales
and expenses.
display cooking This term refers to a restaurant design, fi rst
started in California where the kitchen and food preparation is
visible to the patrons; also known as open kitchen design.
drug stores Drug stores can be considered part of the food services
industry when they sell food products. A drug store is defined by
the United States Census Bureau as an establishment that sells
prescription drugs. It may also sell a variety of additional items
related to health care, beauty and skin care products, and other
household items. Some of these establishments may also feature a
soda fountain or lunch counter.
du jour menu Many operations offer this current day menu,
giving the operation the opportunity to provide seasonal or
more creative or profitable fare.
dunnage rack A platform used to store cases or bags of food in a
cold storage unit or storeroom. The platform may be mobile or
stationary, solid or louvered.
durable equipment Restaurant equipment that becomes
a permanent part of the facilities. This term can refer to
equipment used in service, preparation, or storage of food.
ECR Electronic cash registers that also maintain data of all
products sold.
edible portion This is a kitchen term that refers to the weight of a
menu item after it has been trimmed, prepared, and cooked.
Escoffier, Auguste The name of a French chef who lived in the
late 1800s through the early 1900s who revolutionized the
workings of kitchens and created many famous recipes such as
Peach Melba. He also wrote the book The Culinary Guide in 1903.
expendable equipment This term refers to small items used in
food services that are frequently lost or broken and will need
to be frequently replaced. Examples of these items are plates,
silverware, and kitchen utensils.
factor pricing A method for determining menu pricing. This
method takes your target food-cost percentage (how much
you want to make on this item, most establishments target
a percentage of 10 to 20 percent), and divide it into 100. For
example if you want to make a 20 percent profit, take 20 and
divide it into 100. Your factor is 5.00. Then you multiply this
factor by the actual food cost of an item. If the cost of a steak
on your menu is $3.00, multiply it by your factor $5.00 and the
menu price of that item is $15.00.
family value marketing A pricing strategy in restaurants or other
food service established aimed to appeal to parents’ budgets.
FF&E Abbreviation that stands for furniture, fixtures, and
equipment in a food service operation.
fine-dining restaurant A sub segment of the full-service
segment, these establishments emphasize dinner and check
averages are typically more than $20 per person. These
restaurants are also known as white tablecloth restaurants.
first-in-first-out Used by a variety of food services organizations,
this is a food inventory method that is used to ensure that
products are used in the order they arrive at the location.
flow of food This term applies to all food service operations,
and refers to, from start to finish, how food enters a restaurant
or food service operation, and the path leading to its final
destination.
food cost percentage pricing A method for determining menu
pricing. Of all the pricing methods, this one is the most widely
used. It takes the price of an item and divides it by the target
food cost percentage. For example if you have a burger on your
menu that costs you $1.00 to prepare, and your target food cost
percentage (how much you want to make on this item, most
establishments target a percentage of 10 to 20 percent) is 25
percent, $1.00 divided by 25% = $4.00.
food merchandiser Used frequently by restaurants that sell items
for customers to take home like desserts or other baked goods,
or by cafeteria-style restaurant formats, this term refers to
refrigerated or heated cabinets with glass doors or ends.
Foodservice Management Firms or Contract Feeders This
term refers to companies that operate and manage food service
facilities within and/or for other establishments (usually
non commercial establishments like prisons) for the purpose of
making a profit.
forecasting The estimate of the quantity of food needed for a day
or other specified time period.
front of the house This term is also written and spoken as “front
-of-house,” and refers primarily to all operations and employees
in a restaurant or food services establishment that take place or
work in the public eating area.
full-service restaurants Restaurants that offer a relatively
broad menu along with table, counter, and/or booth service.
Customers are waited on at their tables rather than walking to
order counters. These establishments primarily offer meals for
immediate consumption at their locations, but customers can
also order food for take-out.
garde manger This entry-level position in the kitchen is
responsible for preparing cold foods.
general merchandise stores These businesses are sometimes
included in the food services category when they sell food.
The United States Census Bureau defines these stores as retail
stores that sell a broad variety of products across a number
of categories, including dry goods, clothing, furniture, house
wares, hardware, and food. Variety stores, department stores,
and warehouse clubs are included in this category. According
to Technomic, general merchandise stores and drug stores are
often combined to form the general merchandise/drug segment.
grade In the food services industry meats, poultry, and eggs are
given grades to designate their quality. The higher the quality of
the product, the higher the grade will be.
gray water This is a kitchen term that refers to wash water and
other water that is disposed of through sink drains.
gremolata This kitchen term refers to a condiment that is made
with minced parsley, garlic, and lemon zest. It is usually paired
with veal but also goes well with fish and seafood.
gross margin Accounting term that indicates the amount derived
by subtracting the unit cost from the unit price, or total cost
from total price.
gross-profit pricing This method of menu pricing is appropriate
for established organizations with several months of history,
and after an item has been on the menu prior to knowing its
actual costs. This is calculated using the following information:
past revenue in dollars, past gross profit in dollars, past number
of customers, and the item’s actual food cost. The revised menu
cost is determined by dividing the gross profit by the number
of customers. The result is an average gross profit per customer.
Add the average gross profit per customer to the item’s actual
food cost and the final result is its menu price.
group purchasing organizations Organizations of the food
services industry whose main function is to consolidate purchases
and provide support for their food service distributor members.
Most small, medium, and even some large broadline distributors
are members of a group purchasing organization. Additionally,
most GPOs carry their own members’ distributor-label products.
hazard analysis Used in all food service operations, this is a
system for food safety that details safe food handling procedures
and potential hazards to food safety. It identifies potential food
safety hazards so that key actions known as Critical Control
Points (CCPs) can be taken to reduce or eliminate risks of
hazards occurring. (See critical control points.)
home meal replacements Becoming a more popular strategy at
many restaurants in all segments, menu offerings designed by
restaurants that families can take home and eat together.
indirect subsidy An accounting term that includes all the costs
of operating a facility, including rent, security, property taxes,
insurance, and other overhead.
in-house management Mainly used in food service operations
other than restaurants, this term primarily refers to facilities
that own and operate their own food service departments. For
example, a hospital or large company that provides cafeteria
services to its employees.
julienne A commonly used knife cut, slices measure 1/8 inch by
1/8 inch by 2 1/2 inches.
just-in-time inventory control Used in many food services
operations, this is an inventory management system that looks
at suppliers’ and customers’ demands over time and works to
reduce inventory costs.
kitchen brigade system This is a term that refers to a method of
organizing kitchen staff members created by Auguste Escoffier,
a French chef in the late-1800s and still used by most food
services establishments today. It is an organizational chart for
the kitchen, and defines jobs and a chain of command with the
chef at the top of the hierarchy.
K-minus Industry term used to refer to a food service facility that
does not contain a kitchen. Instead a central kitchen prepares
the food and transports it to the facility.
layout Used primarily in kitchens, this refers to a plan for
equipment placement in a given room.
limited service restaurant Establishments whose patrons
generally order or select items and pay before eating. Food and
drink may be consumed on premises, taken out, or delivered
to customers’ locations. Note: This segment consists of quick service,
cafeterias, and buffets.
maitre d’hotel Often shortened to maitre d’, can be responsible
for a wide range of duties, from seating guests, to overseeing
servers, and handling customer complaints. Most often the
maitre d’ ensures that guests are seated as promptly and
comfortably as possible and that the turnover of seating during
operating hours is smooth.
manning chart A chart that graphically depicts the staffing
needs of a food service operation. The chart includes job titles,
functions, and time schedule.
marketing channel This term refers to the entire cycle of food
delivery, from the growers of food products to the final customer
ordering and receiving a menu item at the restaurant.
market segmentation Used to determine an operation’s
customer base, this is the process of separating customers into
distinct groups based on factors such as geographic location or
demographics.
matzoh A type of Jewish unleavened, baked flatbread.
meal solutions Similar to home meal replacements, a term that
refers to menu items offered by restaurants that families can
take home and eat together.
menu explosion Used by management or owners to determine
kitchen equipment needs in new or remodeled kitchens, this is
a process that calculates the amounts of food prepared for each
menu item in a specific kitchen.
menu matrix A menu matrix is used to determine the amount of
products sold in a restaurant, and is typically used to determine
food costs.
menu pattern or meal plan This term can be used by all categories
of the food services industry and refers to an outline of each menu
category and the number of selections offered in each category.
mid-scale restaurant A sub-section of the full-service category,
mid-scale restaurants offer table service but limited or no
alcohol beverage service. Check averages are in the $6 to $10
per person range.
mirepoix A cooking term that refers to a mixture of chopped
carrots, celery, and onions, which are used in many soups,
stews, and sauces.
misbranded The food industry must comply with the Food
and Drug Administration regulations. The FDA dictates what
needs to be on the label of food products. An item is considered
misbranded if the information on the label is not complete or is
misleading.
modular equipment Kitchen equipment that is the same
height, color, and design. Each piece can be purchased and used
separately, or in various combinations.
molé A Mexican sauce concocted with many spices, vegetables,
and even chocolate; it may have originated in Spain in the late
17th century, or with the Aztecs.
MTO Abbreviation for restaurants that provide menu items to
their clients that are made to order.
noncommercial establishments Another term for institutional
food services, this refers to all non public facilities where meals and
snacks are prepared and served to support the population of the
facility, and not as its main source of revenue or business plan.
nonselective menu This term refers to menus that offer no
choices in each category.
order wheel Metal or wood wheel with clips used by cooks and
servers to track customer food orders.
organic foods The United States Food and Drug Administration
defines 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 labelled ‘organic,’ a government
approved certifier 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
certified 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 centres, 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 specific 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 specific 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 flatbread 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 à la carte feeding.
prime cost pricing A common method for determining menu
pricing, this technique takes labour costs into account. To use
this method you need: total labour cost as a percentage, the
labour cost for the specific menu item, actual item food cost, and
target food cost as a percentage. To use this method, fi rst add
the cost of labour to prepare it to its food cost. Then determine
what percentage the item’s labour cost is of your total labour cost,
and you have the item’s labour percentage. Add this percentage
to your target food cost percentage (the percent of profit 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 labour 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 sub segment
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 flour 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 specific
time period.
sachet A cooking term referring to a small, tied bag made out
of cheesecloth and filled 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 staffing 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.
self-operated food service An operation that is maintained and
managed in-house.
semi-à la carte menus Menus that offer meals that include one
or more sides, like a vegetable and salad, but other items like
soups, desserts, and appetizers are sold and priced separately.
semiselective menu Used most often in restaurants, menus that
offer more than one choice of food item in at least one of its
categories.
servery The area in cafeteria where food is served to customers.
signature items Many restaurants or chefs build their concepts
around a signature item, which is a menu item that is prepared
in a way that makes it unique, and which the operation can
then charge more for.
single service In food services single service refers to disposable
paper products used for serving food. It includes paper plates,
napkins, cups, plastic silverware, etc.
single-use menu This term refers to a menu designed for a special
occasion or holiday such as Thanksgiving, most commonly
occurring in restaurants, but also other segments of the industry.
small plate offerings Similar to tapas, small plate offerings are
a restaurant term that refers to an alternative to ordering a full
meal. Instead customers can choose a small plate of snacks that
provide tastes of many menu items. The advantages are customers
get to sample many menu items, and prices for the small plate
offerings are typically lower than ordering a full meal.
sommelier The sommelier, or wine steward, is in charge of wines
at a restaurant. The wine steward must be knowledgeable of all
the many kinds of wines, vintages, and wineries and be able to
discuss them with customers.
sous chef Part of the kitchen staff, the sous chef is considered
second in command of the kitchen. In smaller operations, he or
she may do many things. In larger establishments, he or she will
direct other specialists in the kitchen.
sous vide Kitchen term referring to a production method in
which food is fully cooked and then vacuum-packed.
specialty distributor In the food services industry specialty
distributors distribute foods in a specifi c product category (e.g.,
meat, dairy, produce, equipment, beverages, ethnic foods,
etc.) to restaurants or a specific segment (airlines, vending,
etc.). Like broadline distributors they provide delivery, credit,
sales representation and other value-added services. The main
difference between specialty distributors and broadliners is that
specialty distributors do not carry a full line of food service
products. Instead they typically carry a broader and deeper line
of products within their specialization categories.
spoken menu Used most often in fi ne-dining establishments, this
is a method for communicating the menu to customers. In this
method the menu is read to the customers and offers a means of
servers employing suggestive selling.
spoodle This is a kitchen term that refers to a utensil used for
serving food. It is a combination of a spoon and a ladle. They are
often used to guarantee portion sizes.
standardized recipe As the name suggests, it is an
establishment’s own recipe for a particular menu item.
Using standardized recipes for menu items ensures quality,
consistency, cost control, makes pricing easier, helps create
inventory and purchasing lists, and helps in training new
employees on the item.
standards of fill The FDA’s standards that detail the minimum
amounts that need to be contained in each product container.
These guidelines are used most often by food manufacturers and
processors.
standards of identity This term refers to the FDA’s guidelines
for what an item needs to contain to be able to label it a certain
product. For example if a product is labelled low fat, the FDA’s
guidelines dictate the percentage of fat it can contain to carry
that label.
standards of quality The FDA’s guidelines defining quality
and describing the number and kinds of defects allowable in
products, primarily canned fruits and vegetables.
static menu Used in many restaurants, a menu that remains the
same every day.
straight line system Older, more traditional cafeteria model
where customers obtain all food and beverage items in one long
straight line. This is not always the most efficient system and
can create long lines.
suggestive selling Used most often in full-service food services
operations, suggestive selling occurs when the server in a
restaurant suggests particular menu items, extras, or describes
daily specials.
supermarket food service A growing number of supermarkets
compete with restaurants and other segments of the food
services industry by providing ready-to-eat foods, typically in
deli departments. All prepared ready-to-eat or ready-to-drink
products from a supermarket’s deli except for bulk or unfinished
items like meats, cheeses, and assembled but uncooked pizzas
are considered supermarket food service. Specific deli products
classified as food service include beverages, desserts, fresh salads,
fried or barbecued chicken, barbecued ribs, hot prepared entrees,
sandwiches, yogurt, tacos, soup, salads and other self-service
bars. Additionally, restaurants, food bars, and kiosks operating
within the store are classified as supermarket food service.
sweat This cooking term refers to a method in which vegetables
are cooked in a small amount of oil and butter. Sweating is
known to bring out the flavors of the vegetables, while sautéing
seals them within.
systems distributor A food service systems distributor
exclusively serves chain restaurants and other multi-tenant
operators. They only carry the items used by their chain
customers, typically only 500 to 1,000 stock-keeping units.
Usually systems distributors do not provide sales representation
for the products they carry.
table d’hote menu This term refers to a menu that lists and
prices complete meals.
tapas Although tapas have been around in Spain for many years,
they are a relatively new trend in the United States. Tapas refer
to an order of small bites of food that are typically served with
alcoholic beverages. They can be anything from cheeses, olives,
and cured meats, to tuna. They differ from appetizers in one
important aspect: they are not meant to be a prelude to an
entrée, but to be eaten with the drink until the person is full.
tempered Frozen foods that are thawed by placing them in the
refrigerator. This can also refer to a technique of slowly adding
hot liquids to cold ingredients and is done so the cold items will
not curdle.
toque blanche The French term used universally for the chef’s hat.
transportation food service Transportation food service is a
segment of the food services industry that primarily refers to
airlines and other transportation companies that serve food as
part of their services.
upscaled menus Usually used in fine-dining restaurants, menu
items are designed to appeal to gourmets, usually with more
expensive ingredients.
vended food service A food service facility where all food is
dispensed through automatic merchandising equipment.
vending The vending market is defined as all food and beverage
products sold through automatic vending machines, regardless
of their location. Not included are other vended products such as
cigarettes, cigars, bulk vending, and other non food items.
verbal menus Another term for spoken menus, used by some
fi ne-dining establishments. Verbal menus are where servers
verbally present the day’s options to guests. This gives the
servers opportunities for suggestive selling.
whole foods Often confused with organic foods, whole foods are
not necessarily organic, and vice versa. The term refers to foods
that are unprocessed and unrefined, or minimally processed or
refined.
yield test Yield tests are most often conducted by restaurants and
food processors, and determine how much of a food product is
edible after it is prepared and how much is discarded.
source:(http://www.hotelmule.com/)
require accreditation or employers will prefer to hire accredited
employees for them. One example is a baker, who can
become accredited through the Retailer’s Bakery Association.
Accreditation is often achieved through written and hands-on
tests.
actual cost pricing This method for determining menu prices is
most often used by caterers. It takes the total budget amount
and divides it into percentages for labour, overhead, food cost,
and profit. The four percentages must equal 100 percent.
add-on items Primarily used in restaurants, these are menu
items that customers order in addition to their entrée such as
salads, beverages, and desserts.
airline food service A sub segment of the transportation food
services segment, the retail sales equivalent for airlines is
defined as the value of all meals, including non-alcoholic
beverages, on domestic and international flights originating in
the United States. Technomic calculates the number of meals as
a function of the number of revenue passenger miles fl own in
the United States by domestic and foreign airline carriers.
à la carte Applicable to all types of food service operations, à la
carte is a menu or portion of a menu on which each item is
ordered separately and has its own price.
all other retailers The “all other retailer” segment represents
sales of food and nonalcoholic beverages for immediate
consumption at establishments in general merchandise stores
such as Sears and Kmart, in drug stores such as Walgreens,
and in other retail hosts like liquor stores. Sales of food and
beverages at convenience stores and supermarket in-store delis
are looked at as separate categories. In addition to major national
organizations, small chains and independents are also included.
allumette A kitchen term that refers to a knife cut often used for
potatoes. The slices measure 1/4 inch by 1/4 inch by 2 1/2 inches.
all-you-care-to-eat A segment of the restaurant industry in
which customers prepay a fl at rate, and then have access to the
dining area where the food is available in unlimited supply.
Alsace A region of France located on the German border that
originated Franco-German cuisine adopted by the United States
and other countries, such as quiche.
Apicius This is the name of the Roman citizen credited as the
author of the first cookbook ever written, in the fi rst century.
apprentice In an apprenticeship, students work full time under a
master chef and go to school part time. They are paid salaries.
Many programs, like the one through the American Culinary
Federation offer apprenticeships.
area treatment The design and décor of the areas of a restaurant
or cafeteria where food is served.
artisan breads Artisan breads is the term used for breads that
were originally created internationally by skilled bakers. They
may take training and skill to successfully bake, especially on
a consistent basis. In the United States artisan breads achieved
amazing popularity in the 1990s, and are still very popular at
bakeries and restaurants today. Many of them are now well known
breads like foccacias and baguettes.
artisan wines Similar to artisan breads, this term refers to
wines that originated outside the United States, most often
in European countries by specially trained or educated
winemakers. These wines are usually the product of skilled
winemakers.
as purchased This kitchen term refers to the weight of a food
product, typically a cut of meat, before trimming or removal of
unwanted parts.
assembly/serve system Used most commonly in cafeteria
or non-restaurant settings, fully prepared foods are stored,
assembled, and reheated.
au gratin oven Also known as a finishing oven, this piece of
kitchen equipment is an oven with a hinged door attached to
the top of a broiler.
back of the house This term is also written and spoken as “back-of-
house,” and refers primarily to all operations and employees
in a restaurant or food services establishment that take place or
work in the kitchen or away from the public eating area.
bain-marie A kitchen term that can refer to a hot water bath or
the vessel used for the hot water bath. The hot water bath is
used to keep foods hot.
baker’s table This table for the kitchen is usually built with raised
sides or curbing, usually four to six inches tall that reduces fl our
spillage during the baking process. It may also have tilt out bins
for ingredient storage.
banquet cart This mobile piece of equipment is typically used for
buffet-style dining. This cart may be insulated or non-insulated
and typically comes equipped with shelving or racks for plates,
and an electrically powered heating or refrigeration device.
bar corkboard This term refers to the under-counter workspace
in bars. It is also known as a sink work board and it contains
sinks, drain boards, cocktail mix stations, ice storage chests,
beverage coolers, and glass washers.
bars and taverns Considered a category of the food services
industry, the United States Census Bureau defi nes them as
“establishments known as bars, taverns, night clubs, or drinking
places primarily engaged in preparing and serving alcoholic
beverages for immediate consumption. These establishments
may also provide limited food services.” Technomic, a food
services consulting and research company, says that bars and
taverns represent the smallest primarily commercial segment of
the industry.
batonnet A kitchen term that refers to a knife cut that measures
1/2 inch by 1/2 inch by 2 1/2—3 inches. The uniformity of slices
makes a dish more attractive and assures more even cooking.
Beard, James A well known authority in food services, he is
the author of many books, had his own catering business and
restaurant, and was the first person in the industry to have a
television show. He died in 1985. Since then the James Beard
Foundation of New York awards chefs, food and beverage
professionals, broadcast media, journalists, and authors working
on food, and restaurant architects and designers awards that
are so prestigious they have been called the Oscars for the food
industry by Time magazine.
béchamel A cooking term that refers to a basic white sauce made
of milk, butter, and fl our (roux). It is the basis for many other
sauces such as Mornay sauce.
beef cart A mobile cart used for keeping meat at serving
temperature in the dining room while a server or other
employee slices it for customer consumption.
beer system A method used in some restaurants or bars for beer
dispensing. The kegs of beers are kept in a refrigerated location
and a system of pressurized, insulated, and refrigerated lines
transports it to dispensers at the bar.
biological hazard Not just a medical term, in the food services
industry this term refers to the potential contamination of food
by pathogenic micro-organisms.
blanch A cooking process usually used for fruits or vegetables.
The food product is immersed in boiling water for a brief period
of time. Sometimes this process is followed by an immersion in
ice to stop the cooking process.
blast chiller A refrigeration unit that circulates cold air. The
benefit to using it is that it can reduce the temperatures of hot
foods very quickly.
bolster A kitchen term that refers to a part of cooking knives. The
bolster is the part of the knife that joins the blade to the handle.
Its purpose is to add weight and balance, keeping the chef’s
hand steady.
bottle trough A bar term that refers to the trough mounted to
the bar work board where frequently used bottles of alcohol and
mixers are kept.
boulangerie A term that originated in France, it refers to a bakery
that specializes in bread and rolls.
bouquet garni A French cooking term that refers to a bundle of
herbs tied together and put into a pot to boil for stock or soups.
They are then removed before the dish is served. There is no
one recipe for bouquet garni, it may vary according to the dish
it is seasoning. A soup garni may consist of herbs such as basil,
burnet, thyme, chervil, rosemary, peppercorns, savory, and
tarragon.
branded concept A term that refers to an operation’s marketing
campaign. This is a campaign that communicates an identifiable
and consistent brand to consumers over time.
branded product costs An accounting term for franchisees, this
refers to the costs of products it is necessary to buy to maintain
the franchise or license agreement.
breading machine A piece of kitchen equipment that coats food
items with breading mix.
brix A kitchen term that refers to the percentage of sugar in a
product that contains syrup or other sugar solution.
broad line distributor A distributor that carries a complete
and broad line of products to serve the food service industry
including dry grocery, frozen, tabletop, equipment and supplies.
Some broad liners carry perishable food items such as meat,
dairy, and produce. A typical broad line distributor can carry
8,000 to 12,000 stock-keeping units. In addition to products
broad liners also offer credit terms and other services that can
add value to the food service operator.
broker A wholesaler who brings buyers and sellers together.
brunoise A name for a knife cut that produces small, uniform
pieces, measuring 1/8 inch by 1/8 inch by 1/8 inch.
buffalo chopper A piece of kitchen equipment that is used to
fi nely chop food items. Food can be either cooked or raw.
business and industry This is a segment of the food services
industry that feeds employees in offices, factories, and plants.
According to Technic, a large extent of this service is handled
by contract feeding companies such as ARAMARK, Service
America, and Canteen.
bussing A word used to describe the act of clearing away used
plates and silverware from a table in a restaurant dining area.
Sometimes this job also entails preparing the table for the next
customer.
buying groups Companies that consolidate purchases and
provide support for their distributor members. Most often
small, medium, and even some large breadline distributors
are members of a buying group. Technic says most buying
groups carry their own members’ distributor-label products.
by-the-ounce This is a strategy employed by several restaurants in different segments. Customers prepare their own salads, soups, or other foods and are charged by the ounce. Other restaurants use this strategy for steaks. The customer chooses the cut of steak and is charged by the ounce.
cafeterias/ buffets According to the United States Census Bureau, this segment of the food services industry consists of food service operations that serve patrons in a continuous line. The menu consists of various foods that are prepared and ready as customers move through the cafeteria line.
caramelization Cooking term that refers to foods with high
sugar content that are cooked at high temperatures, usually 300
degrees or higher, to release the sugars and brown.
casual dining restaurant The casual dining restaurant is
a sub segment of the full-service segment. In full-service
restaurants, patrons receive table service, versus ordering at
a counter. In casual dining restaurants, establishments have
table service, full bar service, and focus on lunch and dinner
day parts. Check averages are between $10 and $25 per person.
chain/multiunit operators Chain or multi unit companies are
those that operate more than 10 food service establishments
and maintain some degree of centralized control. Chain/multi unit
operators manage both commercial and non-commercial
establishments.
chapati A flat bread that originated in India and which cooked on
a hot griddle.
check averages Used as a measurement and defining factor
most often in the food services industry, this term refers to the
average dollar amount of checks at a particular restaurant.
chemical hazard Applicable to all food services operations, this
term refers to the potential contamination of food by other
chemicals found in an operation’s facilities such as cleaners and
pesticides.
colleges and universities Colleges and universities represent
a market in the food services industry. Included in this group
are public and private two-year and four-year colleges and
junior college programs. The key food service areas are board
contracts in dormitories, cafeterias, snack shops, and special
function services.
combi-ovens These ovens offer a bit more versatility; they can
cook foods with dry/convection heat or steam heat.
comfort foods Menu items intended to remind customers of old-fashioned,
traditional, home-cooked American meals.
commercial establishments In the industry this term refers to
public establishments, which could be housed in free-standing
buildings or included in or part of another establishment, with
the objective of preparing, serving, and selling meals and snacks
for profi t to the general public. This is how this part of the
industry is distinguished from non-commercial establishments.
commissary system Used primarily by food service operations
with multiple locations, a central production kitchen controls
the cooking and food supply and delivers the food to the other
locations.
contract food services Used most commonly by non-restaurant
operations, this refers to companies that offer cafeteria or food
services to their employees, but have contracted with outside
vendors to supply the food and/or service.
convenience store (petroleum-based) Convenience stores
represent a portion of the food services industry, because they
often sell and serve food and beverages. Technomic further
breaks this category into petroleum based, and traditional
convenience stores. The petroleum based segment consists of
convenience stores that are part of gas stations.
convenience store (traditional) Higher margin grocery stores
that do not have a broad inventory or product offering and are
not part of gas stations.
conventional supermarket Supermarkets are considered part
of the food services industry when they sell ready to eat foods
in delis or bakeries. Technomic, a fact-based research and food
services consulting firm says supermarkets offer a full line of
groceries, meat, and produce and earn at least $2 million in
annual sales. These stores typically carry at least 9,000 items.
Most of these full-service stores also offer a service deli and
bakery.
conveyor ovens Ovens used frequently for pizzas and subs, they
are set at one temperature and a conveyor belt moves the food
through the oven so it is consistently baked each time.
cook/chill method A cooking method most commonly used in
institutions such as hospitals and prisons, food is prepared by
conventional methods and then chilled or refrigerated until
time for use.
cook/ freeze A cooking method used in institutions such as
prisons or other non-restaurant food service preparations, like
cook/ chill or ready/prepared, food is prepared by conventional
methods and then chilled or refrigerated until time for use.
cook-hold oven An oven that cooks foods slowly. The benefit of
this is that the food retains more moisture, shrinks less, and is
more flavorful.
costing An important part of budgeting, forecasting, and
planning, this is the process used to determine an operation’s
costs and potential profits.
critical control point Part of the HACCP food safety process,
any point in a food system where loss of control could pose an
unacceptable health risk.
cross-contamination In kitchens cross-contamination can occur
when bacteria in one food is transferred to others through
cutting boards, knives, unclean counter tops, or hands.
C-stores Another name for cash and carry convenience stories.
custom sandwich A menu item that allows customers to custom
build their sandwiches from a published list of ingredients.
Usually the term refers to cold sandwiches only.
cycle menu A strategy of many restaurants, usually ones in the
full-service segment, in which a set of planned menus is cycled
through during regular time periods such as winter, spring, and
fall.
danger zone In the food services industry this term refers to the
United States Food and Drug Administration’s determination
that foods at temperatures between 41 and 140 degrees are at
higher risk for contamination. It was found that bacteria rapidly
multiply in foods in this range of temperatures.
dayparts In the food services industry this term refers to the
various meal times throughout the day, such as breakfast,
lunch, and dinner dayparts. Not all restaurants serve customers
during all of these dayparts. Dayparts are viewed as different
markets for restaurants.
direct subsidy Restaurant accounting term which refers to
money used to offset the difference between food service sales
and expenses.
display cooking This term refers to a restaurant design, fi rst
started in California where the kitchen and food preparation is
visible to the patrons; also known as open kitchen design.
drug stores Drug stores can be considered part of the food services
industry when they sell food products. A drug store is defined by
the United States Census Bureau as an establishment that sells
prescription drugs. It may also sell a variety of additional items
related to health care, beauty and skin care products, and other
household items. Some of these establishments may also feature a
soda fountain or lunch counter.
du jour menu Many operations offer this current day menu,
giving the operation the opportunity to provide seasonal or
more creative or profitable fare.
dunnage rack A platform used to store cases or bags of food in a
cold storage unit or storeroom. The platform may be mobile or
stationary, solid or louvered.
durable equipment Restaurant equipment that becomes
a permanent part of the facilities. This term can refer to
equipment used in service, preparation, or storage of food.
ECR Electronic cash registers that also maintain data of all
products sold.
edible portion This is a kitchen term that refers to the weight of a
menu item after it has been trimmed, prepared, and cooked.
Escoffier, Auguste The name of a French chef who lived in the
late 1800s through the early 1900s who revolutionized the
workings of kitchens and created many famous recipes such as
Peach Melba. He also wrote the book The Culinary Guide in 1903.
expendable equipment This term refers to small items used in
food services that are frequently lost or broken and will need
to be frequently replaced. Examples of these items are plates,
silverware, and kitchen utensils.
factor pricing A method for determining menu pricing. This
method takes your target food-cost percentage (how much
you want to make on this item, most establishments target
a percentage of 10 to 20 percent), and divide it into 100. For
example if you want to make a 20 percent profit, take 20 and
divide it into 100. Your factor is 5.00. Then you multiply this
factor by the actual food cost of an item. If the cost of a steak
on your menu is $3.00, multiply it by your factor $5.00 and the
menu price of that item is $15.00.
family value marketing A pricing strategy in restaurants or other
food service established aimed to appeal to parents’ budgets.
FF&E Abbreviation that stands for furniture, fixtures, and
equipment in a food service operation.
fine-dining restaurant A sub segment of the full-service
segment, these establishments emphasize dinner and check
averages are typically more than $20 per person. These
restaurants are also known as white tablecloth restaurants.
first-in-first-out Used by a variety of food services organizations,
this is a food inventory method that is used to ensure that
products are used in the order they arrive at the location.
flow of food This term applies to all food service operations,
and refers to, from start to finish, how food enters a restaurant
or food service operation, and the path leading to its final
destination.
food cost percentage pricing A method for determining menu
pricing. Of all the pricing methods, this one is the most widely
used. It takes the price of an item and divides it by the target
food cost percentage. For example if you have a burger on your
menu that costs you $1.00 to prepare, and your target food cost
percentage (how much you want to make on this item, most
establishments target a percentage of 10 to 20 percent) is 25
percent, $1.00 divided by 25% = $4.00.
food merchandiser Used frequently by restaurants that sell items
for customers to take home like desserts or other baked goods,
or by cafeteria-style restaurant formats, this term refers to
refrigerated or heated cabinets with glass doors or ends.
Foodservice Management Firms or Contract Feeders This
term refers to companies that operate and manage food service
facilities within and/or for other establishments (usually
non commercial establishments like prisons) for the purpose of
making a profit.
forecasting The estimate of the quantity of food needed for a day
or other specified time period.
front of the house This term is also written and spoken as “front
-of-house,” and refers primarily to all operations and employees
in a restaurant or food services establishment that take place or
work in the public eating area.
full-service restaurants Restaurants that offer a relatively
broad menu along with table, counter, and/or booth service.
Customers are waited on at their tables rather than walking to
order counters. These establishments primarily offer meals for
immediate consumption at their locations, but customers can
also order food for take-out.
garde manger This entry-level position in the kitchen is
responsible for preparing cold foods.
general merchandise stores These businesses are sometimes
included in the food services category when they sell food.
The United States Census Bureau defines these stores as retail
stores that sell a broad variety of products across a number
of categories, including dry goods, clothing, furniture, house
wares, hardware, and food. Variety stores, department stores,
and warehouse clubs are included in this category. According
to Technomic, general merchandise stores and drug stores are
often combined to form the general merchandise/drug segment.
grade In the food services industry meats, poultry, and eggs are
given grades to designate their quality. The higher the quality of
the product, the higher the grade will be.
gray water This is a kitchen term that refers to wash water and
other water that is disposed of through sink drains.
gremolata This kitchen term refers to a condiment that is made
with minced parsley, garlic, and lemon zest. It is usually paired
with veal but also goes well with fish and seafood.
gross margin Accounting term that indicates the amount derived
by subtracting the unit cost from the unit price, or total cost
from total price.
gross-profit pricing This method of menu pricing is appropriate
for established organizations with several months of history,
and after an item has been on the menu prior to knowing its
actual costs. This is calculated using the following information:
past revenue in dollars, past gross profit in dollars, past number
of customers, and the item’s actual food cost. The revised menu
cost is determined by dividing the gross profit by the number
of customers. The result is an average gross profit per customer.
Add the average gross profit per customer to the item’s actual
food cost and the final result is its menu price.
group purchasing organizations Organizations of the food
services industry whose main function is to consolidate purchases
and provide support for their food service distributor members.
Most small, medium, and even some large broadline distributors
are members of a group purchasing organization. Additionally,
most GPOs carry their own members’ distributor-label products.
hazard analysis Used in all food service operations, this is a
system for food safety that details safe food handling procedures
and potential hazards to food safety. It identifies potential food
safety hazards so that key actions known as Critical Control
Points (CCPs) can be taken to reduce or eliminate risks of
hazards occurring. (See critical control points.)
home meal replacements Becoming a more popular strategy at
many restaurants in all segments, menu offerings designed by
restaurants that families can take home and eat together.
indirect subsidy An accounting term that includes all the costs
of operating a facility, including rent, security, property taxes,
insurance, and other overhead.
in-house management Mainly used in food service operations
other than restaurants, this term primarily refers to facilities
that own and operate their own food service departments. For
example, a hospital or large company that provides cafeteria
services to its employees.
julienne A commonly used knife cut, slices measure 1/8 inch by
1/8 inch by 2 1/2 inches.
just-in-time inventory control Used in many food services
operations, this is an inventory management system that looks
at suppliers’ and customers’ demands over time and works to
reduce inventory costs.
kitchen brigade system This is a term that refers to a method of
organizing kitchen staff members created by Auguste Escoffier,
a French chef in the late-1800s and still used by most food
services establishments today. It is an organizational chart for
the kitchen, and defines jobs and a chain of command with the
chef at the top of the hierarchy.
K-minus Industry term used to refer to a food service facility that
does not contain a kitchen. Instead a central kitchen prepares
the food and transports it to the facility.
layout Used primarily in kitchens, this refers to a plan for
equipment placement in a given room.
limited service restaurant Establishments whose patrons
generally order or select items and pay before eating. Food and
drink may be consumed on premises, taken out, or delivered
to customers’ locations. Note: This segment consists of quick service,
cafeterias, and buffets.
maitre d’hotel Often shortened to maitre d’, can be responsible
for a wide range of duties, from seating guests, to overseeing
servers, and handling customer complaints. Most often the
maitre d’ ensures that guests are seated as promptly and
comfortably as possible and that the turnover of seating during
operating hours is smooth.
manning chart A chart that graphically depicts the staffing
needs of a food service operation. The chart includes job titles,
functions, and time schedule.
marketing channel This term refers to the entire cycle of food
delivery, from the growers of food products to the final customer
ordering and receiving a menu item at the restaurant.
market segmentation Used to determine an operation’s
customer base, this is the process of separating customers into
distinct groups based on factors such as geographic location or
demographics.
matzoh A type of Jewish unleavened, baked flatbread.
meal solutions Similar to home meal replacements, a term that
refers to menu items offered by restaurants that families can
take home and eat together.
menu explosion Used by management or owners to determine
kitchen equipment needs in new or remodeled kitchens, this is
a process that calculates the amounts of food prepared for each
menu item in a specific kitchen.
menu matrix A menu matrix is used to determine the amount of
products sold in a restaurant, and is typically used to determine
food costs.
menu pattern or meal plan This term can be used by all categories
of the food services industry and refers to an outline of each menu
category and the number of selections offered in each category.
mid-scale restaurant A sub-section of the full-service category,
mid-scale restaurants offer table service but limited or no
alcohol beverage service. Check averages are in the $6 to $10
per person range.
mirepoix A cooking term that refers to a mixture of chopped
carrots, celery, and onions, which are used in many soups,
stews, and sauces.
misbranded The food industry must comply with the Food
and Drug Administration regulations. The FDA dictates what
needs to be on the label of food products. An item is considered
misbranded if the information on the label is not complete or is
misleading.
modular equipment Kitchen equipment that is the same
height, color, and design. Each piece can be purchased and used
separately, or in various combinations.
molé A Mexican sauce concocted with many spices, vegetables,
and even chocolate; it may have originated in Spain in the late
17th century, or with the Aztecs.
MTO Abbreviation for restaurants that provide menu items to
their clients that are made to order.
noncommercial establishments Another term for institutional
food services, this refers to all non public facilities where meals and
snacks are prepared and served to support the population of the
facility, and not as its main source of revenue or business plan.
nonselective menu This term refers to menus that offer no
choices in each category.
order wheel Metal or wood wheel with clips used by cooks and
servers to track customer food orders.
organic foods The United States Food and Drug Administration
defines 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 labelled ‘organic,’ a government
approved certifier 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
certified 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 centres, 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 specific 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 specific 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 flatbread 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 à la carte feeding.
prime cost pricing A common method for determining menu
pricing, this technique takes labour costs into account. To use
this method you need: total labour cost as a percentage, the
labour cost for the specific menu item, actual item food cost, and
target food cost as a percentage. To use this method, fi rst add
the cost of labour to prepare it to its food cost. Then determine
what percentage the item’s labour cost is of your total labour cost,
and you have the item’s labour percentage. Add this percentage
to your target food cost percentage (the percent of profit 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 labour 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 sub segment
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 flour 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 specific
time period.
sachet A cooking term referring to a small, tied bag made out
of cheesecloth and filled 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 staffing 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.
self-operated food service An operation that is maintained and
managed in-house.
semi-à la carte menus Menus that offer meals that include one
or more sides, like a vegetable and salad, but other items like
soups, desserts, and appetizers are sold and priced separately.
semiselective menu Used most often in restaurants, menus that
offer more than one choice of food item in at least one of its
categories.
servery The area in cafeteria where food is served to customers.
signature items Many restaurants or chefs build their concepts
around a signature item, which is a menu item that is prepared
in a way that makes it unique, and which the operation can
then charge more for.
single service In food services single service refers to disposable
paper products used for serving food. It includes paper plates,
napkins, cups, plastic silverware, etc.
single-use menu This term refers to a menu designed for a special
occasion or holiday such as Thanksgiving, most commonly
occurring in restaurants, but also other segments of the industry.
small plate offerings Similar to tapas, small plate offerings are
a restaurant term that refers to an alternative to ordering a full
meal. Instead customers can choose a small plate of snacks that
provide tastes of many menu items. The advantages are customers
get to sample many menu items, and prices for the small plate
offerings are typically lower than ordering a full meal.
sommelier The sommelier, or wine steward, is in charge of wines
at a restaurant. The wine steward must be knowledgeable of all
the many kinds of wines, vintages, and wineries and be able to
discuss them with customers.
sous chef Part of the kitchen staff, the sous chef is considered
second in command of the kitchen. In smaller operations, he or
she may do many things. In larger establishments, he or she will
direct other specialists in the kitchen.
sous vide Kitchen term referring to a production method in
which food is fully cooked and then vacuum-packed.
specialty distributor In the food services industry specialty
distributors distribute foods in a specifi c product category (e.g.,
meat, dairy, produce, equipment, beverages, ethnic foods,
etc.) to restaurants or a specific segment (airlines, vending,
etc.). Like broadline distributors they provide delivery, credit,
sales representation and other value-added services. The main
difference between specialty distributors and broadliners is that
specialty distributors do not carry a full line of food service
products. Instead they typically carry a broader and deeper line
of products within their specialization categories.
spoken menu Used most often in fi ne-dining establishments, this
is a method for communicating the menu to customers. In this
method the menu is read to the customers and offers a means of
servers employing suggestive selling.
spoodle This is a kitchen term that refers to a utensil used for
serving food. It is a combination of a spoon and a ladle. They are
often used to guarantee portion sizes.
standardized recipe As the name suggests, it is an
establishment’s own recipe for a particular menu item.
Using standardized recipes for menu items ensures quality,
consistency, cost control, makes pricing easier, helps create
inventory and purchasing lists, and helps in training new
employees on the item.
standards of fill The FDA’s standards that detail the minimum
amounts that need to be contained in each product container.
These guidelines are used most often by food manufacturers and
processors.
standards of identity This term refers to the FDA’s guidelines
for what an item needs to contain to be able to label it a certain
product. For example if a product is labelled low fat, the FDA’s
guidelines dictate the percentage of fat it can contain to carry
that label.
standards of quality The FDA’s guidelines defining quality
and describing the number and kinds of defects allowable in
products, primarily canned fruits and vegetables.
static menu Used in many restaurants, a menu that remains the
same every day.
straight line system Older, more traditional cafeteria model
where customers obtain all food and beverage items in one long
straight line. This is not always the most efficient system and
can create long lines.
suggestive selling Used most often in full-service food services
operations, suggestive selling occurs when the server in a
restaurant suggests particular menu items, extras, or describes
daily specials.
supermarket food service A growing number of supermarkets
compete with restaurants and other segments of the food
services industry by providing ready-to-eat foods, typically in
deli departments. All prepared ready-to-eat or ready-to-drink
products from a supermarket’s deli except for bulk or unfinished
items like meats, cheeses, and assembled but uncooked pizzas
are considered supermarket food service. Specific deli products
classified as food service include beverages, desserts, fresh salads,
fried or barbecued chicken, barbecued ribs, hot prepared entrees,
sandwiches, yogurt, tacos, soup, salads and other self-service
bars. Additionally, restaurants, food bars, and kiosks operating
within the store are classified as supermarket food service.
sweat This cooking term refers to a method in which vegetables
are cooked in a small amount of oil and butter. Sweating is
known to bring out the flavors of the vegetables, while sautéing
seals them within.
systems distributor A food service systems distributor
exclusively serves chain restaurants and other multi-tenant
operators. They only carry the items used by their chain
customers, typically only 500 to 1,000 stock-keeping units.
Usually systems distributors do not provide sales representation
for the products they carry.
table d’hote menu This term refers to a menu that lists and
prices complete meals.
tapas Although tapas have been around in Spain for many years,
they are a relatively new trend in the United States. Tapas refer
to an order of small bites of food that are typically served with
alcoholic beverages. They can be anything from cheeses, olives,
and cured meats, to tuna. They differ from appetizers in one
important aspect: they are not meant to be a prelude to an
entrée, but to be eaten with the drink until the person is full.
tempered Frozen foods that are thawed by placing them in the
refrigerator. This can also refer to a technique of slowly adding
hot liquids to cold ingredients and is done so the cold items will
not curdle.
toque blanche The French term used universally for the chef’s hat.
transportation food service Transportation food service is a
segment of the food services industry that primarily refers to
airlines and other transportation companies that serve food as
part of their services.
upscaled menus Usually used in fine-dining restaurants, menu
items are designed to appeal to gourmets, usually with more
expensive ingredients.
vended food service A food service facility where all food is
dispensed through automatic merchandising equipment.
vending The vending market is defined as all food and beverage
products sold through automatic vending machines, regardless
of their location. Not included are other vended products such as
cigarettes, cigars, bulk vending, and other non food items.
verbal menus Another term for spoken menus, used by some
fi ne-dining establishments. Verbal menus are where servers
verbally present the day’s options to guests. This gives the
servers opportunities for suggestive selling.
whole foods Often confused with organic foods, whole foods are
not necessarily organic, and vice versa. The term refers to foods
that are unprocessed and unrefined, or minimally processed or
refined.
yield test Yield tests are most often conducted by restaurants and
food processors, and determine how much of a food product is
edible after it is prepared and how much is discarded.
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