Modern Food Service Industry

Words and word combinations

 

Cater	Тут: надавати послуги харчування
Welfare catering	Неприбутковий сектор індустрії харчування
Fish and chips	Риба з чіпсами (традиційна англійська страва)
Take-away shops	Заклади, де продають їжу навинос
Licensed	Тут: заклад, що має дозвіл на торгівлю спиртними напоями
Boarding house	Пансіонат
Foodservice operation	Заклад індустрії харчування
Erode	Вимивати
Shrink	Стискатися
Deteriorate	Погіршуватися, псуватися
Mess	Офіцерська їдальня
Processed food	Консервовані продукти
Commissary	Тут: центр/відділ постачання продовольства
Ship	Транспортувати
Eat out	Їсти поза домом (у кафе, ресторані, тощо)
Discriminating	Тут: розбірливий, вибагливий
Corporate hospitality	Комплексне обслуговування
Vessel	Водний транспортний засіб (судно)

Food service(it is also known as Catering) industry is one of the largest industry, employing more people than does any other industry. The Catering Industry is concerned with providing food and drinks for those who are away from home.

 

 

Catering comprises two main sectors – organizations that cater for profit and those which cater at cost; the latter form is also known as welfare catering.

First is when the consumer comes to the caterer. It is the profit making side of the industry. A measure of the quality of the food and drinks served can be the size of the financial profit or loss. The ‘for profit’ sector includes restaurants, cafes, snack-bars, fish and chip shops, take-away shops, licensed hotels, some motels, holiday camps, other hotels, boarding and guest houses, public houses (pubs) and bars, retail stores, licensed and registered clubs. Many foodservice operations are family owned or individual owned enterprises, but this characteristic has been constantly eroding over the last thirty years. Today, massive food service chains do most of the business, and small, single-outlet enterprise’s share of the market is shrinking. The large corporate organization is the leader in the industry.

The second is when the caterer takes the food to the consumer. In this case the food is transported in a form, which will not deteriorate with a minimum of skill required for its regeneration. The ‘Welfare’ or ‘at cost’ sector includes self operated canteens and messes, hospitals, state schools, private schools, colleges and universities, the armed services and prisons.

Catering services are also needed by corporate hospitality, transport systems (such as airlines, trains, sea/river vessels), sporting venues, social occasions (such as weddings, birthdays).

The growth of catering industry is influenced by such factors as: economic growth in general, some social factors (for example, female employment) and also the growth of the tour industry.

Within the last thirty years, the type of food used in foodservices has gradually changed. More processed foods have found their way into use, some of which are practically ready to serve. Another development is the central commissary, where foods are mass-produced and then shipped to satellite units to be served.

The industry has had to change to meet a changing market. People eat less, have clearer concerns for their health, are eating out more, and are more discriminating shoppers. The industry has become highly competitive and its management is now composed of people who were trained in business or specialized schools that teach foodservice management.

 

Unit 2

 

Menu definition

Words and word combinations

Diner	Той, хто обідає
Plain	Тут: простий
Indicative	Той, що свідчить
Revolve	Крутитися навколо чогось
Consistent	Згідно з чимось
Trade	Тут: сфера діяльності
In conformity with	Згідно з чимось
Suit	Пристосовувати
Bill of fair	Прейскурант
Require	Тут: потребувати
In preference to	Тут: віддаючи перевагу
Remain	Залишатися
Food	Харчовий продукт
Dish	Страва
Course	Найменування груп страв та напоїв
Meal	Їжа (за часом прийняття та за набором страв, наприклад, сніданок, вечеря, тощо)

 

A menu – or bill of fair – is a list of the courses to be served at a meal and of the dishes, which can be ordered at the establishment.

Originally the bill of fair, as it is termed in English, or the menu in French was not presented at the table. The banquet consisted of only two courses, each made up of a variety of dishes, anything from 10 to 40 in number. The first 10-40 dishes were placed on the table before the diners entered and when consumed were removed by 10-40 other dishes.

The bill of fair was very large and was placed at the end of the table for everyone to read. As time progressed the menu became smaller and increased in quantity allowing a number of copies per table.

Depending on the establishment and the occasion the menu may be plain or artistic in presentation and the quality of its presentation is considered indicative of things to come.

The menu in a modern food service operation determines the items purchased their cost, the operation’s personnel and facility requirements, and the types of service that will be offered. The operation’s decor, atmosphere, theme, and service style revolve around the menu as well. Customers expect a certain standard of cooking and presentation consistent with the reputation of the establishments and prices charged, so the dishes should be in conformity with the known standards of trade.

The clientele’s needs and desires must be taken into consideration in constructing the type of menu that will give the operation its best chance for success. But foodservice cannot be all things to all people: it must be suited to a specific known group or segment of the population.

 

Unit 3

Menu types

Words and word combinations

 

Opposite	Тут: протилежність
Board	Тут: список страв, що можуть бути подані
Offering	Пропозиція
Appetizer	Закуска
Entrée	Головна страва (друга страва)
With respect to	Тут: у відношенні до
Specialty establishment	Заклад, що спеціалізується з виготовлення однієї-двох страв (наприклад, пиріжкова)
Evolve	Розвиватися з, походити від
Limited menu	Меню, де пропонується асортиментний мінімум
Costs	Витрати
Coincide with	Відповідати (вимогам)
Gain	Досягати
To bring in	Тут: залучати до
Excited	Тут: дуже вдоволений
Set of rules	Свод правил
Capture	Заволодіти
Luncheon	Ланч (більш поживний, ніж звичайний); пізній сніданок; званий або офіційний обід
Promote	Сприяти
Merchandizing	Термін маркетингу, що означає дії, які залучають людей до процесу купівлі

 

The first step in planning a menu is to determine the target market. Once a target market has been determined and its needs identified, menu planning begins.

There are many different menu types, and each is written for the needs of the particular market it serves, but some markets may require a combination of menu types. Menus may be a la carte, table d’haute, du juor, limited, cyclical, or other. Children’s menus can be important, too.

A la carte menu

Food items are priced separately in an a la carte menu, allowing a person to select the items desired. It is popular in commercial foodservices, since selling separate items brings in more revenue than selling items at a group price.

Table d’haute menu

A table d’haute menu is the opposite of an a la carte menu and had its beginning at old roadside inns. The literal translation is “table of the host”. An innkeeper would offer “room and board,” with the sleeping accommodation being in the room and the board being the table of the host. So, table d’haute menu offers a complete meal at a fixed price and this offering may include appetizer, salad, soup, entrée, beverage, and perhaps dessert.

Du juor menu

The term du juor menu means “menu of the day.” Such a menu must be planned and written daily, since it will reflect only the foods produced for that day. The du juor menu has the advantage of flexibility not only with respect to food items, but also with respect to the skill of the employee who is to produce them. Usually, only a few foods or their combinations are offered. Often, an operation offering a du juor menu is a specialty one that serves original and special foods to a limited clientele.

Limited menu

The limited menu evolved from more traditional types and may in fact be a hybrid of them. It may or may not offer the same foods every day. Some menus offer only two or three choices, and a representative but small selection of appetizers, salads, entrees, and dessert are also offered.

Because of rising costs, limited menus have become increasingly popular as a way to reduce labor costs and food waste so as to improve production control and labor productivity.

Cyclical menu

The cyclical menu schedules foods for days within certain time periods, repeating the selections every two to six weeks. It is often wise to change cycles with the seasons and to provide special offerings on certain days. Cyclical menus reduce menu-making time as well as labor time. Some hotels operate on a strict seven-day cycle, which makes food production coincide with employees’ time on the job. This helps simplify production requirements, since employees prepare the same foods every week and gain proficiency and efficiency with repetition.

Children’s menu

A child’s menu is not a necessity for all operations but can be good for those wishing to bring in adults by ensuring that the kids have a good time. If the children are excited about their dining experience, they will be the ones to recommend where to go the next time the question is raised about where to dine. Although there are no set rules about children’s menus, they should be exciting and different from the regular adult menu.

 

Menu variety

To capture a market, more than one menu may be required. For instance, there may be a need for separate breakfast, luncheon, and dinner menus or for different menus for different food operations. The menu for a coffee shop needs is different from those needed by a bar, a shopping center during tea hours, or a late supper dining room. Suiting the menu to these needs is an art, and clever merchandising – both with food and the names – can do much to promote customer interest.

 

Unit 4

 

Menu Planning and Estimating

 

Words and word combinations

 

Chef	Шеф-кухар
With regard to	Тут: з повагою
Extensive display of courses	Великий вибір страв
Purchase	Купівля
Menu engineering	Розробка меню
Total gross profit	Загальний валовий прибуток
Cash	Готівка
Item	Тут: пункт меню
Critical performance characteristics	Тут: головні властивості (характеристики)
Set of circumstances	Тут: певні обставини
Acceptance	Прийнятність
Facilitate	Тут: полегшувати
Menu engineering worksheet	Розроблене меню
Routine	Буденний
Generate	Тут: приносити (прибуток)

The selection of the menu items requires close cooperation between the restaurant manager and the chef. It is based upon experience and takes into account local catering facilities.

With due regard to the tastes and habits of the clientele you should take into consideration the following items:

1. Except in particular cases the various dishes proposed must be in season as they are best and cheapest at that time;

2. Variety is the basis of good meal; varying foods from meal to meal and day to day you may include all the essential food elements;

3. A good meal is centered around a selection of choice dishes in preference to an extensive display of courses;

4. The purchase of good quality products remains the true foundation of good cooking.

In the menu engineering we control the total gross profit, the popularity (number of portions sold) and profitability (cash gross profit per portion or the menu item) of each individual item. We undertake a continual review of all menu items. Those that are unpopular and unprofitable tend to be removed from the menu and replaced by items that are more effective in generating cash gross profit.

Now the following terms are in general use in hospitality operations.

· A “star” is a menu item, which is both popular and profitable. Popularity is measured in terms of the number of menu items sold. Profitability is measured in terms of cash gross profit.

· A “plough horse” is a menu item, which is popular but does not attract a high level of cash gross profit per item sold.

· A “puzzle’ is a menu item which is profitable but, for some reason (which is a puzzle) is not popular.

· Finally, a “dog” is a menu item, which is neither popular nor profitable.

The above terminology is used to summarize, quickly and effectively, the two critical performance characteristics of a food item (where the “dog” is used in the American sense of something poor or a failure) and suggest what kind of corrective action may be required in any given set of circumstances.

Menu engineering has now gained widespread acceptance in the international hospitality industry. This has been made possible by the general use of computers, which facilitates the preparation of menu engineering worksheets. Weekly analysis of menu performance is now a routine task in many establishments.

 

Unit 5