Food Service Exam 1 Chapter 2-4

What does environmental scanning consist of?

- 1st step in understanding a market comprised of various foodservice operations - provides a general impression of a given marketplace and potentially offers a sustainable competitive advantage to a firm looking to enter that market. - area's economic situation: The size of the market, resources available to the entity seeking entry

What are aspects of the decline stage in the business lifecycle?

- Concepts either reinvent themselves or die. - Management drifts into complacency or is uncertain how to adapt to a changing marketplace. - Customers begin shifting to foodservice operations that are in the earlier stages. - Employees, too, sometimes want to be associated with new concepts and fresh management. - Lack of growth and reduced revenue can lead to financial problems, which in turn

Menus in Onsite Foodservice

- Diner's primary purpose for being at the particular site has nothing to do with food - Challenge: make diner feel that they are eating there by choice - Has become innovative in its menu-planning approach - Wellness, sustainability, and nutritional content are among the driving factors shaping operations and menu development

Key points as to understanding the marketplace:

- Environmental scanning - concept mapping

Fast Casual

- Expands on the QSR concept by enhancing each of the key features of a QSR while still providing value for the dollar. - Prepared to order and still served quickly -Many fast-casual restaurants are marketed as health-conscious.

What are aspects of the growth in the business lifecycle?

- Operations streamlined - Standardization becomes critical - Menu refinements emphasizing high-profit items - balance between consistency in the delivery of food and service - Problems that continue from the introductory stage will become even more difficult as they will replicate across units. -Competitors attempt emulating popular menu item concepts in order to leverage their success.

Phases of Planning and development:

- Restaurant menu must be aligned with a restaurant's - Menu must make the diner feel comfortable - Menu should always meet or exceed the diner's expectations - The menu may need to be flexible

What are aspects of the maturity stage in the business lifecycle?

- Sales stabilize and the brand becomes fully leveraged. - Continues to gain market share, steadily but more slowly - Branches out, harnessing experience and sometimes launching new brands - Often operators focus more intently on profit than on standards. - Competitors try to gain and steal market share.

Fine Dining

- The concept of fine dining in the past was traditionally associated with French cuisine, and then the American love for beef began to find expression in some very high-end steakhouses. - Today the fine dining concept has expanded to encompass many cuisines and, correspondingly, menu approaches.

Moderate/Theme

- The entire global spectrum is available in almost any large city, and some segments can be found in most small cities and even some small towns. - Often involve "fusion cuisines." - Ethnic themes comprise the largest segments in this sector. -Share characteristics with the family/midscale profile, except that the ambiance may be very authentically ethnic. - Some themed restaurants emphasize "family fun" such as a jungle setting or prehistoric environment.

Some guidelines for the national association of college and university food service include:

- a dining environment that encourages both individual and community development - engagement of students in learning about sound nutrition practices - Safe and secure facilities that are clean, attractice, well maintained and comfortable - orderly and effective management - reasonably prices

challenges with recipe standardization:

- cost - training issues - creativity issues "secret recipes" - communication - computers (be able to use them) - quality (ingredients met standards) - Sustainability (low food miles)

What are aspects of the introduction in the business lifecycle?

- entering industry looking for opportunities - Determination of an establishment's price-value position - advertising investment - intense focus on resource management - inexperience can lead to losses of business failure

What should be included on a standardized recipe?

- food items, listed in order of use - amounts of each item, preferably by weight - action for each ingredient (drained, soaked, etc) - Necessary tools: knives, measuring tools, pots - Methods for combining (mix, stir) - amount of time for each prep. step - total time for recipe prep - temp of cooking subassembly (Seperate steps for cobinging​ groups of ingredients before all are combined for the finished product) - final yield -servings

strategies businesses should take during the decline phase include:

- never wait for things to change, it is unlikely that they will change for the better - management should renew the knowledge of the market and its customers' preferences - keep the management fresh and motivated - Always assume a new perspective and consider: establishing new brands, entering new markets, capitalizing on past successes with a fresh perspective

2 additional steps for recipe standardization:

- nutritional analysis - additional instruction for safe-food handling process

Value drives from the customer perspective:

- price points - location - personal service are key value drivers affecting customer service (only represent ~70%) of purchasing decision

What does concept mapping consist of?

- technique that provides the fullest possible understanding of relationships among ideas, concepts, and even business operations - identify possibilities and exploit untapped opportunities

3 drivers for customer equity include:

- value equity - brand equity -retention equity *Returning customers shape how the market will perform

Family/Midscale restaurants

-The structure of a family/midscale restaurant menu: Appetizers, Soups & Salads, Entrées, Side Dishes (starches and vegetables), Desserts, and Beverages, including at least beer and wine. - The offerings within these categories will be quite varied. - Often involves a selection of breads, soup or salad included with an entrée, and/or salad bar

3 key steps in concept mapping include:

1. collect data on cuisine and average price 2. Amount of food served and average check 3. Explore market with type of cuisine

Questions to think when changing/ altering a recipe:

1. will change in the item be acceptable to customers? 2. will the change in the item increase the price to the point where the item will no longer be popular? 3. can a vendor provide what is needed? 4. is there reasonable amount of prep time for current staffing levels and talent? 5. is staff sufficiently trained to prepare a particular sauce without curdling it? 6. is proper equipment available 7. is there a conveince ingredient that appears costly a first glance but make up for a shortage of staff or a piece of equipment?

What is value propositions?

A clear statement of the tangible results a guest receives from engaging in the services of the enterprise (includes customers expectations, service and atmosphere)

CEC stands for

Certified executive chef- pre req to CMC, - usually responsible for culinary units in a restaurant, hotel , club, hospital or foodservice establishment; also for budget prep, payroll, maintenance, cost control, finance, and inventory

What are the components of 'Value'?

Customer expectations, service, atmosphere, product and price

The foodservice industry is bulletproof—or at least recession proof means...

Everyone has to eat

Food service trends include:

Evolution of childrens menu Local foods sustainable practices

QSR's (quick service restaurants) are ....

Feature multiple locations for ordering, including walk-up counters (both inside and outside) and drive-through windows preceded by lighted outdoor menus. -focuses interest on the "menu display." -Targets the customer who's in a hurry. -Customers neither expect nor welcome frequent menu changes.

What is à la carte ?

French expression meaning "from the menu." - items are priced and ordered separately

what is Table d'hôte ?

French phrase that literally means "host's table." - multi-course meals with limited choices at fixed prices (prix fixe)

NSLP was established by who and why year?

Harry Truman in 1946 - nutrionally balanced, low-cost or free lunches to children each school day - targets nonprofit schools -based off of myplate guidelines

What is the HACCP designed for?

Hazard analysis critical control point - prevents food- handeling errors and optimizes food safety - EX: critical control points

4 parts of the business cycle include:

Introduction Growth Maturity Decline

Customer equity constraints:

Physical or systemic limit on capacity (equipment, resouces, people, etc.) the markets demand function number of seats restuarant has # of potential customers with # of seats available Product offering Labor Availability of real estate Parking

The business lifecycle is based off of:

Sales and time

What is customer equity?

Strength and value of the relationship between the customer and the organization or brand

impact of sales (volatality)

The economy Seasonality Day-to-day sales Intra-day volatility or daypart volatility Product perishability Labor intensiveness

What is the value equation?

Value = customer expectations + service + atmosphere + product / price

Recipe extensions:

amount needed to increase serving ratio

unit of measure with recipes means:

basis where someone can calculate the price of an item correctly ex: a 5-pound bag = _______ do the math to figure out how much 1 pound of that bag would cost = unit of measure

CMC stands for

certified master chef aka Consummate chef- highest degree of professional culinary knowledge, skill, and mastery of cooking techniques

Offer versus serve or OVS means...

concept that applies to menu planning and allows a wider range of lunches to be considered reimbursable under NSLP (students can decline a certain food in hopes to decrease food waste and allow students to select what they prefer)

The service-value chain leads to:

customer equity

food miles means:

distance that food has to travel before purchased by the end customer -encourages using local ingredients

Unique features of the food industry:

décor, lighting, ambiance, parking, seating, employee uniforms, training, and the management approach.

chemistry:

following exact order and techniques used in each step in a recipe

Fiscal planning:

food and labor budget, important to calculate the cost of producing each menu item -how much of each ingredient is needed and how much prep time involved -shredded vs. lettuce head

Food yield: - importance in comparison to weight

measure of a specific food (how much you end with) - more accurate measurement than weight

Cycle menu:

menu which the offerings are planned for period of 6-30 days then repeated - can either be non-selective or selective

nutritional analysis determines the major nutrients in _________

one serving of an item and based of off the amount of each nutrient in a given quantity of each ingredient

Scheduling:

operator knows processing times and can schedule prep time of meals when cooked

procurement planning:

ordering guide specific for how much of each ingredient is needed for every item on menu

Mise in place means:

process of preparing and arranging all the ingredients in a recipe so that they are ready to be combined efficiently to produce the desired item - allows for processing for many recipes (chopped onion for stew and meatloaf)

patient-controlled liberated diet program:

respects the individual values and choices of patients and families

The 2010 patient protection and affordable care act requires...

restaurants and similar food service establishments with 20 or more locations to list calorie content information for standard menus and menu boards including drive through menu boards

Within concept mapping, what is mimetic isomorphism?

the tendency of firms in a market to become more like each other.

What is an intake analysis?

usually in a healthcare or residential care setting - ensures that residents are consuming adequate amounts of essential nutrients daily. - determines the content of the foods that are actually consumed by the individual

What is the OLD limited understanding of vlaue?

value = product / price