46 Cards in this Set
| Front | Back |
|---|---|
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Who is Kurt Kwiatkowski?
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corporate chef at MSU
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Who is Gina Keilen?
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registered dietitian at MSU
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How many "all you can eat" facilities are on campus?
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12
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How many meals are served at The Gallery each day?
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close to 5200-5500 meals
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How many meals are served in campus dining halls each day (total)?
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35,000 - 38,000 scans per day
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Recipe card system (back in the day)?
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always for 100 servings and had to calculate any portion adjustments by hand
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How much does MSU food service spend in food each year?
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$20,000,000 food cost
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Sequoia system
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-used in all food halls, trucks, sparty's etc
-builds weekly/monthly forecasts
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How does the sequoia system work?
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-ring system
-individual computers (if one goes down, the others still work)
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What kind of info does sequoia provide?
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-data mining:
-how many people come through
-peak times during the day
-popular locations
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Where was the first dining hall renovation?
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the gallery at sny-phi in 2007
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How has updated technology helped MSU culinary services?
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They can track where people eat and who is eating there (faculty, off-campus, dorm residents)
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What dining halls were closed and why?
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-McDonel and Wonders
-56% of those residents were eating elsewhere
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What would biodynamics do for MSU in the future?
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technology for a thumbprint scan that matches with student ID
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What is one negative of the systems used at MSU?
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They don't talk, blend. Have to manually transfer information to the other systems
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What FSF system does MSU use for recipes?
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CBORD
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What information does CBORD provide?
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-10,000 ingredients in the system
-price, date, in/out of stock
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What does not transfer well when multiplying recipes?
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spices
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What information is available on the MSUtrition page on eatatstate.com?
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track nutrition information at specific dining halls
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pre-post costing
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so you know what costs are and how to price an item, make sure food costs are what you expected
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prechecking
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nothing leaves the production area until first entered into the system. guarantees that we collect revenue for food served
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menu explosion
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take plated item that we're serving and break it down into its component parts for the purpose of costing
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check tracking
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make sure opened guest checks are settled and closed (prevent missing checks)
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auto-coursing
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use of artificial intelligence in terms of sequencing a meal. auto timing for serving salad, entree, dessert.
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bill sharing
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access any guest check from any terminal in the system. not popular because then lounge misses the tip before guests moves to dining
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split tender
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multiple forms of settlement (gift card, cash, credit card, etc)
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cover definition
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when a sale becomes a cover. restaurants establish the criteria (buy an entree, spend at least $8, etc)
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Customer turnover
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# of covers / # seats. how many times seats are turned over per day, meal time, etc. (higher turnover is better)
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contribution margin
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difference between selling price and direct cost. always try to maximize this
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preset keys
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dedicated location on the POS screen
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plu keys
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more key strokes
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modifiers
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price and non-price. POS requires response for each step before moving on
|
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standard recipe
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take these ingredients in this amount and prepare them in this way = specific yield (portion size)
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menu engineering
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benchmarking of menu items to know if its more profitable (also a way to price items)
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split checks
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separate checks for dining groups that are not paying together
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Request For Proposal (RFP)
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put specifications out there when we want to buy and have suppliers bid
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foodservice guest cycle
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1. pre-sale (planning)
2. point of sale (production)
3. post-sale (settlement)
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guest cycle: pre-sale
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-forecasting/purchasing
-receiving/storage
-requisitioning/issuing
-precosting/pricing
-order entry/prechecking
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guest cycle: point of sale
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-open checking
-production/expediting
-service/consumption
-check tracking
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guest cycle: post-sale
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-closed checking
-settlement/sales analysis
-postcosting/inventory
-cashier reconciliation
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Four modules of foodservice
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1. sales oriented applications
2. management oriented
3. specialty interfaces
4. specialty applications
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foodservice module: sales oriented
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pre-checking
check tracking
server accounting
menu mix analysis
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foodservice module: management oriented
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general ledger
inventory control
human resources
financial reporting
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foodservice module: specialty interfaces
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recipe management
pre/post costing
forecast modeling
menu management
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foodservice module: specialty applications
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wireless terminals
paging systems
bill sharing
auto-coursing
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what is the food/non-food purchasing system at MSU?
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AS-400
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HB 337: EXAM 2