CDACC Food & Beverage Service flashcards

32 cards. Read the term and the definition here. The deck at the top of this page is optional.

Mise en place

A French term meaning 'everything in place'; it refers to the preparation of all equipment, ingredients, and service items before service begins, ensuring efficiency and smooth operation.

Cover

The space and cutlery required for one guest at a table; standard spacing is about 60–70 cm between cover centres to allow comfortable dining and service.

Table d'hote

A fixed multi-course menu offered at a set price, with limited or no choice; it contrasts with a la carte, where each dish is priced and ordered separately.

Moment of truth

Any point of interaction between a guest and the service provider where the guest forms an impression of the service; managing these moments is key to guest satisfaction.

RATER model

A service quality framework: Reliability, Assurance, Tangibles, Empathy, and Responsiveness; it is used to evaluate and improve the guest experience.

Service recovery

The process of resolving a guest complaint or service failure by listening, apologising, acting promptly, and following up to restore guest satisfaction and loyalty.

Temperature danger zone

The temperature range of 5°C to 63°C (41°F to 145°F) in which bacteria multiply most rapidly; food should be kept out of this range to prevent foodborne illness.

FIFO

First In, First Out; a stock rotation method where older stock is used before newer stock to reduce waste and ensure freshness.

HACCP

Hazard Analysis and Critical Control Points; a systematic preventive approach to food safety that identifies, evaluates, and controls hazards throughout the food production process.

Cross-contamination

The transfer of harmful bacteria or allergens from one food, surface, or equipment to another; prevented by separating raw and cooked foods and cleaning surfaces.

Highball

A cocktail family consisting of a spirit mixed with a larger amount of a carbonated mixer, such as soda or ginger ale, served in a tall glass with ice.

Sour

A cocktail family made with a spirit, citrus juice, and a sweetener; examples include the whisky sour and the daiquiri, often shaken and served with ice.

Wine service temperature

The recommended serving temperatures: white wine 8–12°C, red wine 16–18°C, and sparkling wine 6–8°C; serving at the correct temperature enhances flavour and aroma.

Standard shot

A measured serving of spirits, typically 25 ml or 30 ml depending on the establishment; using a measure ensures consistent alcohol content and cost control.

Menu engineering

A method of analysing menu items by popularity and profitability, classifying them as Stars, Plowhorses, Puzzles, or Dogs to inform pricing and menu decisions.

Plowhorse

A menu item that is high in popularity but low in profitability; strategies include raising the price, reducing portion cost, or re-engineering the dish.

Puzzle

A menu item that is low in popularity but high in profitability; it should be promoted through staff recommendations, menu placement, or descriptive language.

Allergen

A substance that causes an allergic reaction; in food service, the 14 major allergens must be declared, including gluten, eggs, fish, peanuts, soy, milk, and nuts.

Food cost percentage

The ratio of the cost of food sold to food sales, expressed as a percentage; calculated as (cost of food sold / food sales) × 100.

Gross profit margin

The percentage of sales revenue remaining after deducting the cost of goods sold; calculated as (gross profit / selling price) × 100.

Portion control

The practice of serving a consistent, measured quantity of food or beverage to each guest; it ensures cost control, consistency, and customer satisfaction.

Break-even point

The level of sales at which total revenue equals total costs, resulting in neither profit nor loss; calculated as fixed costs divided by the contribution margin ratio.

EOQ

Economic Order Quantity; the order quantity that minimises total inventory costs, calculated as the square root of (2 × annual demand × ordering cost / holding cost per unit).

Reorder point

The stock level at which a new order should be placed; calculated as (average daily usage × lead time) + safety stock.

Par stock

The minimum quantity of an item that must be kept on hand to meet demand until the next delivery; it helps prevent stock-outs and overstocking.

ABC classification

An inventory classification method where A items are high value and low volume (tight control), B items are moderate, and C items are low value and high volume.

Active listening

A communication technique involving full attention, not interrupting, paraphrasing, and asking clarifying questions to ensure understanding.

Open question

A question that begins with what, why, or how and encourages a full, descriptive answer; it is useful for gathering information and building rapport.

7 Cs of communication

Clear, concise, concrete, correct, coherent, complete, and courteous; a framework for effective communication in service and team interactions.

Hierarchy of controls

A system for controlling workplace hazards, ranked from most to least effective: elimination, substitution, engineering controls, administrative controls, and personal protective equipment.

PASS technique

A fire extinguisher operation method: Pull the pin, Aim at the base of the fire, Squeeze the handle, and Sweep from side to side.

HACCP principles

Seven principles: hazard analysis, critical control points, critical limits, monitoring, corrective action, verification, and record-keeping; they form the basis of food safety management.