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Food, Beverage & Alcohol Operations Flashcards

Food, Beverage & Alcohol Operations Flashcards
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Long-Term Food Storage: Hazards

Food that is kept in this way can be at risk for dangers associated with infestation, temperature changes, light and moisture.

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Oxygen

This common element reduces the length of time you can store food. You can prevent this by canning or vacuum sealing food.

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Recipe Food Cost

The amount of money it takes to pay for all the ingredients you need to make each individual menu item. You find this by adding together the cost of each ingredient and nothing else.

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Food Danger Zone

The temperature range from 40 - 140 degrees Fahrenheit wherein microbes can grow very well. Cold food should be kept at 40 degrees or below while hot foods should be kept warm at 140 degrees.

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Cross-Contamination

This occurs if substances, typically bacteria, are spread from one dish to another in a kitchen, usually by utensils. This could cause illness in customers.

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Percentage of Food Cost: Formula

(Purchases - net inventory) / Food Sales = Food cost percentage

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Food Cost

The amount of money a restaurant spends to purchase the necessary ingredients to make dishes. This typically represents a third of a restaurant's budget.

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Inventory Control

Businesses complete this process when they compare what they actually have in stock with the goods they sold. This allows them to determine how many products they use in a period of time.

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Database Management System

This tool can be used to control your inventory of beverages and food by tracking sales and creating a variety of reports.

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Alcohol Pairing

The process of connecting items on a menu with specific alcoholic drinks. This can be used to boost revenue from the sale of alcohol.

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Craft Beer

This kind of beer is locally made in small batches. It is generally sold only in one region or locality.

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Draft Beer

Beer that comes out of a keg before being sold.

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24 cards in set

Flashcard Content Overview

Review information about menus and meal planning with this set of flashcards. Food cost, the food danger zone and cross-contamination are covered by this set, as well as laws related to liquor liability. Additionally, you can focus on the uses of inventory control and database management.

Front
Back
Draft Beer

Beer that comes out of a keg before being sold.

Craft Beer

This kind of beer is locally made in small batches. It is generally sold only in one region or locality.

Alcohol Pairing

The process of connecting items on a menu with specific alcoholic drinks. This can be used to boost revenue from the sale of alcohol.

Database Management System

This tool can be used to control your inventory of beverages and food by tracking sales and creating a variety of reports.

Inventory Control

Businesses complete this process when they compare what they actually have in stock with the goods they sold. This allows them to determine how many products they use in a period of time.

Food Cost

The amount of money a restaurant spends to purchase the necessary ingredients to make dishes. This typically represents a third of a restaurant's budget.

Percentage of Food Cost: Formula

(Purchases - net inventory) / Food Sales = Food cost percentage

Cross-Contamination

This occurs if substances, typically bacteria, are spread from one dish to another in a kitchen, usually by utensils. This could cause illness in customers.

Food Danger Zone

The temperature range from 40 - 140 degrees Fahrenheit wherein microbes can grow very well. Cold food should be kept at 40 degrees or below while hot foods should be kept warm at 140 degrees.

Recipe Food Cost

The amount of money it takes to pay for all the ingredients you need to make each individual menu item. You find this by adding together the cost of each ingredient and nothing else.

Oxygen

This common element reduces the length of time you can store food. You can prevent this by canning or vacuum sealing food.

Long-Term Food Storage: Hazards

Food that is kept in this way can be at risk for dangers associated with infestation, temperature changes, light and moisture.

Liquor Liability

A special type of legal responsibility carried by businesses that either distribute alcoholic beverages or otherwise sell them.

Dram Shop Laws

Businesses like caterers, bars and restaurants are subject to these laws when it comes to serving alcohol.

Social Host Liability Laws

If you are throwing a party or event that isn't commercial in nature, these laws apply to you if you offer alcohol or permit alcohol to be brought onto the premises.

Commonplace Negligence Laws

The laws that focus on businesses' responsibility as it relates to any negligent behavior demonstrated by a customer.

Measured Service Device

These are tools that can be placed on bottles of alcohol in order to ensure too much isn't poured or consumed.

Managed Food Service Providers

Businesses that provide food to other organizations through the practice of outsourcing. These companies may offer food to the military, schools, prisons or hospitals.

Menus: Table d' Hote

This type of menu gives, for each course, multiple options for food that are served with a set price. Buffets are found on this type of menu.

Menus: Cyclical

You use this kind of menu if you offer a repeating series of meals on different days of the week.

Menus: A la Carte

This type of menu lists every item the restaurant sells and gives each price beside the item.

Menus: Du Jour

This kind of menu focuses on daily specials or menu items the restaurant is known for.

Menus: Tourist

These menus want to attract people from out of town. They may utilize local products.

Meal Planning: Factors

When working on this you need to consider your timeframe and budgetary concerns. You also have to focus on what you're going to cook and how much of it you need to make.

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