Chapter V
Reading edition
FORMS
THE IMPORTANCE AND USE OF FORMS
Printed forms or other practical aids which may help to reduce menu planning to a systematic routine are invaluable. Forms such as the party engagement blanks, shown elsewhere, and the meat order blank and menu blanks below tend to a desirable standardization. Since meat orders for the week are usually made out first and the menus planned around the meats, a form similar to the one shown below, with adaptations for the particular institution, may be helpful.
The lists of foods and the list of seasonal changes and garnishes contained in this book will save mental effort and tedium in planning by suggesting new combinations and variety.
Probably no single device will serve different kinds of institutions, but the principle of using appropriate printed forms to help in remembering details holds good for all institutions.
MEAT ORDER
Week Beginning December 6, 1920. Where University Cafeteria
Deliver Amount Cuts Specifications Cost Use
Mon. A.M. 30 lb. beef shoulder clod .13 Mon. night
A.M. 2 lb. bacon Best grade, cut 36 slices to lb. .37 Tues. morning
P.M. 40 lb. pork loin 10 to 12 lb. loin .26Tues. noon
P.M. 20 lb. beef stew 1-inch cubes, no bones, no gristle .13½ Tues. noon
Tues. A.M. 20 lb. short ribs of beef .07½ Tues. noon
A.M. 15 lb. sausage best grade, no cereal .18 Tues. night
A.M. 20 lb. cottage cheese .12 Tues. night
P.M. 50 lb. chickens, 4 to 5 lbs. each to arrive frozen .24 Wed. noon
Wed.A.M. 20 lb. veal steak round, cut thin for rolling .26 Wed. night
A.M. 5 lb. sweetbreads veal .75 Wed. night
A.M. 1 qt. oysters standard selects, 80 to qt .70 per qt. Wed. night
P.M. 50 lb. beef, round steak 1 inch thick .13½ Thurs. noon
Thurs. A.M. 2 hams 14 to 16 lb. each .30Thurs. night
P.M. 55 lb. veal roast round .26 Fri. noon
Fri. A.M. 2 qt. oysters standard selects, 80 to qt. .70 per qt.Fri. night
A.M. 20 lb. rib roast of beef .25Fri. night
P.M. 20 lb. pork chops cut 4 to lb. .18Sat. noon
P.M. 15 lb. veal hearts .11 Sat. noon
Sat. A.M. 40 lb. tenderloin prime .40 Mon. noon
MENU FORM MENUS UNIVERSITY FARM AND SHEVLIN CAFETERIAS
Date DateDate
BreakfastBreakfastBreakfast
FruitsFruitsFruits
Cereals CerealsCereals
Hot DishesHot DishesHot Dishes
LunchLunchLunch
SoupSoupSoup
MeatsMeatsMeats
VegetablesVegetablesVegetables
Salads SaladsSalads
BreadsBreadsBreads
DessertsDessertsDesserts
DinnerDinnerDinner
SoupSoupSoup
MeatsMeatsMeats
VegetablesVegetablesVegetables
SaladsSaladsSalads
BreadsBreadsBreads
DessertsDessertsDesserts
AN OUTLINE FORM FOR SPECIAL DINNERS
The efficiency of an organization is judged by the degree of routine which each phase of the work assumes. In most institutions the serving of special dinners is quite apart from the ordinary routine of business. If this service is to be handled simply and efficiently, all of its various steps must be listed and taken up in an orderly fashion with the end in view of perfecting an emergency organization as efficient as that which regulates the daily tasks.
First of all, arrangements made with those who are giving the dinner should be definite and complete. In order to prevent misunderstandings, a printed blank such as that shown below (with any adaptations found necessary) will prove helpful. This may be made out in duplicate, one copy being retained by the manager and one by those engaging the services.
Reduced to their simplest form, the steps to be followed in organizing this work are outlined below.
I. Fill in, in duplicate, the printed blank
DINNER ENGAGEMENTS
Date ___________________ Day of week _______________________
Time ___________________
Engagement made by ___________________Phone ___________________
Organization or Club ___________________
Price ___________________Probable Number ___________________
Room desired ____________ Flowers ___________________________
Style of service:
Cafeteria service ____
Table service ____
Tables set and served by guests ____
Date Guaranteed Number is to be reported ___________________
Leeway granted (either way) on guaranteed number
On 25-40 2 plates, more or less
50-604 plates, more or less
75-1006 plates, more or less
125-1758 plates, more or less
200 up10 plates, more or less
Notice.--Care should be taken to have the guaranteed number of plates accurately stated.
II. Plan the menu. If desired, the above form may include space for writing in the menu, in order that both parties may have a clear understanding of just what is to be served III. Make out order list
For food
For dish rental (if necessary)
For printing (if necessary)
For flowers or other decorations
IV. Employment of help
Rescheduling the regular help
Overtime for the regular help
Hiring of additional help
V. Division of the work
Directions to cooks Copy of the menu Recipes and amounts to be prepared
Service of the food In the kitchen Instructions for counting out and arrangement of utensils for the service of the food Organization of each serving center, where the number served is so large that more than one center is necessary Assignment of special duties to workers at the serving center A drawing or serving of a sample plate showing arrangement of food on the plate In the dining room Directions to the head waitress and waitresses List of dishes to be counted out and carried to serving center, warming ovens or refrigerators Directions for setting the tables. A cover may be set or a sketch made to show the proper arrangement of the silver, napkin and the glass Decoration of the tables Arrangement of the serving tables A copy of the menu Specific instructions for serving food to the guests
VI. Records
Cost of the food 1. Cost of food should be figured on basis of recipes and quantities used, and listed according to the order in which the food appears in the meal 2. Left-overs listed 3. Approximate value of left-overs as listed 4. Net food cost is total food cost less the value of usable left-overs
Cost of labor Time spent by regular employees Overtime spent by regular employees Extra labor employed for occasion Total labor cost
Overhead cost Flowers or other decorations Printing of menu cards or place cards Favors if supplied Dish rental and breakage Estimated heat, light, fuel, laundry and other overhead
Summary Total cost food labor overhead Total receipts Profit or loss
Number served
Per capita cost