FIRST EXAM

reduces peaks and valleys of food production due to advance preparation

system which offers greater flexibility, individuality and adaptability

kitchenless kitchen

Low on labor and operating costs but high on food cost

Subsystems in the food service system refer to

Input include

Outputs include

noted for providing sanitary and efficient foodservice set-up that utilize fairly recent innovations as early as 1850s

Introduced haute cuisine or the high art of French cooking during the early 19th century

Forerunner of coffeehouses and present-day restuarants

Who is the Father of Industrial Catering

Leader of Nouvelle Cuisine which highlighted the importance of visual presentation and use of fresh ingredients

Considered as the first Filipino dietitian

Also known as smorgasbord that offers a wide variety of food to guests at a fixed price

Frenchman who opened tht first restaurant

Provides a simple menu, full restaurant service in a casual atmosphere allowing customers to dress comfortably and/or bring children

Also known as boutique brewery and brewpubs that offer specialty beer made within its premises

A noncommerical foodservice that provides upscale dining for company executives, guests, and functions

Also called as hors d'oeuvres and are prelude to a meal

Also called fabricators, take one or more food products to be assembled into a new and product of higher value

document issued by the seller to buyer in cases for undelivered or returned products and indicates debt owed to the buyer by the supplier

Used to formalize transaction between buyer and seller

A method of doing business wherein the offering, selling, and distribbution of goods and services fall under a marketing plan associated with a brand

food trend that bridges the gap between food science and cooking aat homes and in restaurants

Hard Rock, Bubba Gump, Movie Stars

Vikings, Spiral, Yakimix

Starbucks, Coffee Bean and Tea Lead, Seattle's Best

Jollibee, KFC, Burger King

Xylo, Cove Manila, Prive

Hizon's, Cibo, Tamayo's

Gateway Food Express, Uptown Food Hall

Macro Asia, Sky Kitchen, Miascor

Italianni's, TGIF, Mary Grace

Sbarro, Domino's, Amici

Detailed description of a product stated in terms clearly understood by the supplier and the buyer

formal agreement with a single vendor to supply the majority of the product needs

Charge account basis designed to consolidate routine, low value and repetitive purchases

The product is purchased in exact quantities and delivered timely to meet production demand

Purchasing method wherein a contract is awarded to the vendor with the best price and quality

New products in the market are offered at a lower AP price

Tupe of purchasing metod wherein there is an agreed schedule and fixed mark-up over the supplier's costs

type of purchasing method wherin a group of independent purchasers join together to purchase collectively in order to obtain more competitive prices

amount stated in current price for a desired product or service

Type of purchasing wherein a single purchasing department is responsible for purchasing decisions

Type of purchasing wherein the authority to purchase in granted to local branches or departments

Legally binding document between a supplier and a buyer that details items to be purchased at a specific price

Interdepartmental form used to inform the purchasing department of items that need to be reordered

Amount to order each time the quantity of an item diminishes to the number of units to which supply should decrease

Maximum number of units that should be on hand at any given ties

Number of units to which the supply on hand should decrease before an order is placed

Type of recieving method that entals both delivery of goods by an agent as well as collection of payment upon arrival of delivered goods

Makes up the largest category on the menu an dare usually further subdivided to include hot and cold items

Most profitable items on any menu

A type of meny that offers menu items regardless of time of the day

A type of menu that includes preselected courses served at a fixed time and price

also called a chalkboard menu that makes use of seasonal ingredients and food bargains

A type of changing menu that features seasonal and locally sourced items