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HB 337: EXAM 3
Who is Kurt Kwiatkowski? |
corporate chef at MSU
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Who is Gina Keilen? |
registered dietitian at MSU
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How many "all you can eat" facilities are on campus? |
12 |
How many meals are served at The Gallery each day? |
close to 5200-5500 meals
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How many meals are served in campus dining halls each day (total)? |
35,000 - 38,000 scans per day
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Recipe card system (back in the day)? |
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? |
$20,000,000 food cost
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Sequoia system |
-used in all food halls, trucks, sparty's etc
-builds weekly/monthly forecasts
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How does the sequoia system work? |
-ring system
-individual computers (if one goes down, the others still work)
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What kind of info does sequoia provide? |
-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? |
the gallery at sny-phi in 2007
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How has updated technology helped MSU culinary services? |
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? |
-McDonel and Wonders
-56% of those residents were eating elsewhere
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What would biodynamics do for MSU in the future? |
technology for a thumbprint scan that matches with student ID
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What is one negative of the systems used at MSU? |
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? |
CBORD
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What information does CBORD provide? |
-10,000 ingredients in the system
-price, date, in/out of stock
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What does not transfer well when multiplying recipes? |
spices
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What information is available on the MSUtrition page on eatatstate.com? |
track nutrition information at specific dining halls
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pre-post costing |
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 |
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 |
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 |
make sure opened guest checks are settled and closed (prevent missing checks)
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auto-coursing |
use of artificial intelligence in terms of sequencing a meal. auto timing for serving salad, entree, dessert.
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bill sharing |
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 |
multiple forms of settlement (gift card, cash, credit card, etc)
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cover definition |
when a sale becomes a cover. restaurants establish the criteria (buy an entree, spend at least $8, etc)
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Customer turnover |
# 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 |
difference between selling price and direct cost. always try to maximize this
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preset keys |
dedicated location on the POS screen
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plu keys |
more key strokes
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modifiers |
price and non-price. POS requires response for each step before moving on
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standard recipe |
take these ingredients in this amount and prepare them in this way = specific yield (portion size)
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menu engineering |
benchmarking of menu items to know if its more profitable (also a way to price items)
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split checks |
separate checks for dining groups that are not paying together
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Request For Proposal (RFP) |
put specifications out there when we want to buy and have suppliers bid
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foodservice guest cycle |
1. pre-sale (planning)
2. point of sale (production)
3. post-sale (settlement)
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guest cycle: pre-sale |
-forecasting/purchasing
-receiving/storage
-requisitioning/issuing
-precosting/pricing
-order entry/prechecking
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guest cycle: point of sale |
-open checking
-production/expediting
-service/consumption
-check tracking
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guest cycle: post-sale |
-closed checking
-settlement/sales analysis
-postcosting/inventory
-cashier reconciliation
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Four modules of foodservice |
1. sales oriented applications
2. management oriented
3. specialty interfaces
4. specialty applications
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foodservice module: sales oriented |
pre-checking
check tracking
server accounting
menu mix analysis
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foodservice module: management oriented |
general ledger
inventory control
human resources
financial reporting
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foodservice module: specialty interfaces |
recipe management
pre/post costing
forecast modeling
menu management
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foodservice module: specialty applications |
wireless terminals
paging systems
bill sharing
auto-coursing
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what is the food/non-food purchasing system at MSU? |
AS-400 |