Catering chapter 1-6
The portion size, garniture, and cost for each item are listed on a printed format called a ________________ form.
Banquet specification
A place where forms and stools are set up for guests to dine is a
Banqueting hall
A backless bench, which guests sit on is called
Banquettes
Determining a ______for catering services is difficult due to the span of age groups participating in catered functions.
Customer profile
_________________ is the design of the actual placement of food items on the plate.
Plate presentation
_______________are shaped by demographic and social trends
Customer needs
The styles of table service most appropriate for catered functions are Russian service and ________________.
American service
The basic menu formats used to develop catering menus are based on the classical French menu plans for dinner, luncheon, and breakfast. This was laid down by ________________.
Auguste Escoffier
Classical French service requires a ________________, or a six-member dining room staff.
Brigade de service
___________incorporated into a restaurant business provide a way to expand the restaurant's ability to use existing facilities.
Catering Services
_______and themes can be worked into catering functions. For example, the meeting breaks and lunches to go can be packaged in baskets, boxes, bags, and other colorful containers for delivery.
Concepts
___________companies provide institutions-such as hospitals and schools, as well as business- with in-house meal programs designed to meet specific needs
Contract feeding
Community _____________and trends influence the patronage of catering
Demographics
A seasonal ________________ menu rotates specialty courses around an established core of seasonal entrées
Fixed price
The history of the ________________ of the Greeks and the Romans provide rich traditions of which societies have developed their food preparation styles.
Foodways
The basic menu formats used to develop catering menus are based on the classical ________________ menu plans for dinner, luncheon, and breakfast.
French
Greek banqueting featured ________________________, a number of small portion dishes.
Hors d'oeuvre
A formal reception held, as by royalty, is called a
Levee
Customer, competition, community, and labor pool are all examples of a ________
Market segment
The number of courses a menu offers and it categories is known as a
Menu course format
The key to successfully providing catering services to a number of functions simultaneously is ____________ which helps to minimize kitchen production.
Menu duplication
The application of market survey information throughout the _________can increase sales as well as customer volume.
Menu program
Hotel food and beverage departments are often requested to handle the arrangements for functions to be held away from the hotel property. If a company wants to retain as much revenue as possible from business, convention. and social customers a _______catering policy should be developed
Off-premise
A ceremonial feast of the tribes in the American Northwest is known as a
Potlatch
_________________ controls establish guidelines for the size and type of dish or glass to be us
Presentation
The development of _____________the financial measurement of a successful product planning and promotional effort, is a critical business activity.
Pricing strategies
The ability of catering services to adapt to customer demands with an extensive ________ line and broad service appeal produces dynamic and profitable
Product
Successful _________________ requires that a standard recipe card be developed for every new item as a guideline.
Production
The final step in reaching the goal of consistency in production is the _________________.
Production sheet
The success of a catering operation depends on the operational controls management establishes for monitoring daily _________________.
Productivity
________________ refers to the advertising and public relations activities supporting a product or service.
Promotion
_________________ controls identify the exact requirements for the quality and quantity of a food product
Purchasing
_________________ is the term used for the process employed to meet standards
Quality control
The most appropriate and popular style of table service used in formal catering is ________________ service.
Russian
The _________________ is an evaluation of the sales pattern of catering menu items.
Sales mix
________________ is offered between the fish and meat course as a palate cleanser
Sorbet
________________ were food sculptures and showpieces.
Soteltes
__________ may be necessary for equipment, such as table, chairs, dishes, glassware, linens, dance floors, and tents
Subcontractor
The population group that represents the primary potential customer group is known as the
Target market
a _____is a plate cut from stale bread
Trencher
The ______for hotel catering services is made up of both business and social clientele
customer target market
The _________________ is the number of portions that a recipe produces.
Yield
Catering operations can offer a wide variety of ________________ priced according to the target market's customer needs.
cuisines
The population group that represents the primary _________is known as the target market
customer group
While profitability is a measure of the success of business practices, ________________ is an accurate gauge of quality performance.
customer response
_____________are private businesses offering catering services to the general public.
independent caterer
fast food and casual family restaurant are considered necessary expenses by many people, while full-service restaurants and catering services are not. these businesses are support by _____availability that, in times of economic recession, becomes unavailable.
expendable income
An item should be available for purchase at a price that results in an overall food cost that yields an acceptable ________________.
food cost percentage
Current trends in takeout meals and ________reflect both the need and receptiveness of local customers to catering services.
home meal
When customers want something beyond fat food for a take-home meal, they turn to establishments that can provide meals that they would like to have prepared for themselves, known as ___________
home replacement
The decisions of restaurant and hotels to renovate or build new facilities should be based on a ________ and feasibility study to determine the timeline for a return on investment.
market survey analysis
The application of computer foodservice management systems to the ________________ process is invaluable in relation to saving time, customer follow-up, planning, and function follow-through.
marketing
In the ________________, customer needs art identified, products and services are developed to satisfy those needs, customer interest in the product or service is created, and the success of these efforts is measured
marketing cycle
_________ is a contemporary school of French cooking that seeks to bring out the natural flavors of foods using light sauces
nouvelle
The offering of flexible hours and guaranteed income has a significant __________in the part time labor pool
perceived value
________________ refers to how and where the product will be made available to the customer
place
Average family income for 35-60 year old is an example of a ________
population group
_________________ helps control food costs, not only for individual items, but also for the overall menu.
portion size
The ________and /or theme of the restaurant should be taken into consideration when planning potential catering services.
restaurant concept
The use of ________________ to develop customer interest for catering functions is critical to the success of a marketing plan.
social media
In a _________________, directions should be stated as simply and as clearly as possible
standardized recipe
One of the principal goals of the marketing process is to recognize ________________ in cuisine, entertainment, and customer lifestyle
trends
A _______is used in the evaluation of market survey information
unit of analysis
