Term
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Definition
| hotels, restaurants, etc.; primary existence is generating profits |
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Term
| noncommercial foodservices(CONTRACT MANAGEMENT COMPANY) |
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Definition
| school, hospitals, etc;program managed and operated by for-profit management company |
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Term
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Definition
| generates all or most of revenue form food and beverage sale |
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Term
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Definition
| sole occupant of a building |
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Term
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Definition
| fodservice operations that offer highest quaility of f&B products and services (luxury/gourmet) |
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Term
| casual service restaurant |
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Definition
| moderately priced restaurant offering full informal menu often with ethnic theme/environment/alcohol |
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Term
| family service restaurant |
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Definition
| features table and counter service + wide reange of value menu items (no alcohol) |
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Term
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Definition
| familiar menu item prepared in a way reminiscent of how they remember it; (homestyle) |
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Term
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Definition
| a menu featuring items traditionally available for breakfast lunch and dinner that are offered throughout the day |
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Term
| quick service restaurant (QSR) |
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Definition
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Term
| quick service restaurant (QSR) |
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Definition
| provides limited menu and limited service, low prices, (fast food) |
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Term
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Definition
| produces food items at central kitchen for transport to remote locations for service, also offer in site banquet areas |
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Term
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Definition
| kitchen that produces food for off site consumption, central kitchen |
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Term
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Definition
| guests order form menu w/ individually priced items |
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Term
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Definition
| f&B event in which all/most guests are served items from preselected menu |
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Term
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Definition
| f&B products served in sleeping rooms |
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Term
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Definition
| menu in which food items sold at fixed price |
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Term
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Definition
| food items rotate according to planned schedule |
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Term
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Definition
| menu in which items are changed daily |
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Term
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Definition
| process of determining quality/quantity of food& selecting supplier who can provide at right price and time |
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Term
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Definition
| to steal small quantities at of an item over time |
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Term
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Definition
| process of menu evaluation that allows menu planners to determine items that are most popular and profitable |
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