A type of catering wherein the caterer brings the other facilities and equipment for food production transport and service.

This is a type of catering that provides food related services to students, faculty, admin and guest.

Which of the following are found in the commercial segment of catering services?

Which of the following are found in the non-commercial segment of catering services?

This is character of the caterer that is held by a customer.

It provides items that can be picked up and taken home or to another location.

It employs one or a fleet of trucks to support an assortment of foo and beverage for customers located at diverse locations.

Its financial goals include a profit gained from revenue minus expenses.

A catering segment not for profit operations, it operates on a break-even basis were revenue equals expenses.

It is a pre-arranged service of foo and drinks to clients for different occasions.

The process of forming the organization so each assigned tasks can achieve the stated objective.

The process of detailing and outlining all tasks required to accomplish the objective.

The process of assigning tasks to catering staff for execution.

This function ensures the effective and efficient use of the caterer's resources in providing service to accomplish goals.

This is a financial, tactical, single-use plan to set the parameters for each event.

List of prepared dishes of food made available to a client.

A menu that offers choices in each course where item is individually priced.

A menu that offers choices that is available for a particular day only.

A menu that offers set item pre-arranged by the host.

A menu that offers a tasting list with a range of items that are usually specialties of the house which are served in small portion size.

The First catering management function.

It is the transfer of harmful microorganisms from one item of food to another.

This is the development and application of safety measures for public health.

Glasses and utensils that have not been properly washed is an example of:

A crack of chip on a cup is an example of this visible soil.

A group of menus which are rotated on a set cycle.

It offers some choices of food and is charged at a fixed price per pax for the whole menu.

A Function of Catering which are based on the menu service requirements, type and location, and special needs of client.

It ensures that the basics are covered to protect one's livelihood such as creation of a team to do routine safety checks, equipment procedures to ensure proper compliance with HACCP standards.

The specific plan that tells a caterer to use exact ingredients to prepare certain foods.

This is essential for a caterer to determine project quantities needed in the purchase of ingredients.

This is a menu item unique to a specific caterer.

A continuous task to respond to changing consumer trends and taste.

This is a costing component that includes all food related purchases required to produce completed menu items.

The fund remains after all costs have been paid from revenue.

This allows the customer to build their menu according to individual taste and budget.

This allows menu items to be changed without affecting the food cost percentage and selling price.

This is a list of descriptions of exact products needed in the operation.

It is the difference between the menu price of an item and its food cost.

TRUE OR FALSE: Standardized recipe helps deter the use of the kitchen personnel's own cooking styles, making sure that the items to be produced is according to a predetermined standard.

TRUE OR FALSE: Physical, mechanical and financial catering activities are tasks done in the front-of-the-house areas of the catering operations.

TRUE OR FALSE: A standard recipe produces a standard yield designed to produce a specific amount of food expressed in portion size, volume or weight.

TRUE OR FALSE: In a conversion factor method, the new yield would refer to the number of participants that will be served by the standardized recipe.

TRUE OR FALSE: To be able to offer a meal at a modest price, the caterer should consider using low-cost ingredients without sacrificing the quality of the dishes.

TRUE OR FALSE: Overhead costs are cost associated with labor including benefits, taxes, wages, meals and uniform.

TRUE OR FALSE: Variable costs are a combination of fixed costs and total costs.

TRUE OR FALSE: A useful working rule with regard to the cost of food for a meal is to see that food cost does not exceed the 50 percent target of the selling price.

TRUE OR FALSE: Food Cost percentage method allows management to identify how much money is available for food cost once the selling price and food cost percentage are set-up.

TRUE OR FALSE: Break-even analysis is a method of identifying how much revenue must be generated before an operation begins to make profit.

TRUE OR FALSE: Dual Restaurant Catering operations provide food service to support professional. Business and social activities of a large group of people.

TRUE OR FALSE: Word of mouth advertising is the end result of recommendation from a satisfied client to others.

TRUE OR FALSE: The catering plan helps the caterer identify objectives derived from the mission statement.

TRUE OR FALSE: Understanding insurance and legal issues in the catering operation ensure the basics in protecting one's livelihood, and ensure proper compliance with HACCP standards.

TRUE OR FALSE: Financial objectives are developed by the caterer specific to client's needs and wants, and the goal is to exceed these objectives.