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._ |30 lb. |beef shoulder| |.13 |Mon. night |
|A.M. | | clod | | | |
|A.M. |2 lb. |bacon |Best grade, |.37 |Tues. |
| | | | cut 36 slices | |morning |
| | | | to lb. | | |
|P.M. |40 lb. |pork loin |10 to 12 lb. |.26 |Tues. noon |
| | | | loin | | |
|P.M. |20 lb. |beef stew |1-inch cubes, |.13-1/2 |Tues. noon |
| | | | no bones, | | |
| | | | no gristle | | |
+--------+-------+-------------+---------------+--------+------------+
|_Tues._ |20 lb. |short ribs of| |.07-1/2 |Tues. noon |
|A.M. | | beef | | | |
|A.M. |15 lb. |sausage |best grade, no |.18 |Tues. night |
| | | | cereal | | |
|A.M. |20 lb. |cottage | |.12 |Tues. |
| | | cheese | | | night |
|P.M. |50 lb. |chickens, |to arrive |.24 |Wed. noon |
| | | 4 to 5 lbs. | _frozen_ | | |
| | | each | | | |
+--------+-------+-------------+---------------+--------+------------+
|_Wed._ |20 lb. |veal steak |round, cut thin|.26 |Wed. night |
|A.M. | | for rolling | | | |
|A.M. |5 lb. |sweetbreads |veal |.75 |Wed. night |
|A.M. |1 qt. |oysters |standard |.70 |Wed. night |
| | | | selects, 80 | per qt.| |
| | | | to qt. | | |
|P.M. |50 lb. |beef, round |1 inch thick |.13-1/2 |Thurs. noon |
| | | steak | | | |
+--------+-------+-------------+---------------+--------+------------+
|_Thurs._| 2 |hams |14 to 16 lb. |.30 |Thurs. night|
|A.M. | | | each | | |
|P.M. |55 lb. |veal roast |round |.26 |Fri. noon |
+--------+-------+-------------+---------------+--------+------------+
|_Fri._ |2 qt. |oysters |standard |.70 per |Fri. night |
|A.M. | | | selects, 80 | qt. | |
| | | | to qt. | | |
|A.M. |20 lb. |rib roast of | |.25 |Fri. night |
| | | beef | | | |
|P.M. |20 lb. |pork chops |cut 4 to lb. |.18 |Sat. noon |
|P.M. |15 lb. |veal hearts | |.11 |Sat. noon |
+--------+-------+-------------+---------------+--------+------------+
|_Sat._ |40 lb. |tenderloin |prime |.40 |Mon. noon |
|A.M. | | | | | |
+--------+-------+-------------+---------------+--------+------------+
MENU FORM
MENUS UNIVERSITY FARM AND SHEVLIN CAFETERIAS
+----------------------+----------------------+----------------------+
| DATE | DATE | DATE |
| =Monday= | =Tuesday= | =Wednesday= |
+----------------------+----------------------+----------------------+
| BREAKFAST | BREAKFAST | BREAKFAST |
| FRUITS | FRUITS | FRUITS |
| | | |
| | | |
| | | |
| | | |
| | | |
+----------------------+----------------------+----------------------+
| CEREALS | CEREALS | CEREALS |
| | | |
| | | |
| | | |
| | | |
| | | |
+----------------------+----------------------+----------------------+
| HOT DISHES | HOT DISHES | HOT DISHES |
| | | |
| | | |
| | | |
| | | |
| | | |
+----------------------+----------------------+----------------------+
| LUNCH | LUNCH | LUNCH |
| SOUP | SOUP | SOUP |
| | | |
| | | |
| | | |
| | | |
| | | |
+----------------------+----------------------+----------------------+
| MEATS | MEATS | MEATS |
| | | |
| | | |
| | | |
| | | |
| | | |
+----------------------+----------------------+----------------------+
| VEGETABLES | VEGETABLES | VEGETABLES |
| | | |
| | | |
| | | |
| | | |
| | | |
+----------------------+----------------------+----------------------+
| SALADS | SALADS | SALADS |
| | | |
| | | |
| | | |
| | | |
| | | |
+----------------------+----------------------+----------------------+
| BREADS | BREADS | BREADS |
| | | |
| | | |
| | | |
| | | |
| | | |
+----------------------+----------------------+----------------------+
| DESSERTS | DESSERTS | DESSERTS |
| | | |
| | | |
| | | |
| | | |
| | | |
+----------------------+----------------------+----------------------+
| DINNER | DINNER | DINNER |
| SOUP | SOUP | SOUP |
| | | |
| | | |
| | | |
| | | |
| | | |
+----------------------+----------------------+----------------------+
| MEATS | MEATS | MEATS |
| | | |
| | | |
| | | |
| | | |
| | | |
+----------------------+----------------------+----------------------+
| VEGETABLES | VEGETABLES | VEGETABLES |
| | | |
| | | |
| | | |
| | | |
| | | |
+----------------------+----------------------+----------------------+
| SALADS | SALADS | SALADS |
| | | |
| | | |
| | | |
| | | |
| | | |
+----------------------+----------------------+----------------------+
| BREADS | BREADS | BREADS |
| | | |
| | | |
| | | |
| | | |
| | | |
+----------------------+----------------------+----------------------+
| DESSERTS | DESSERTS | DESSERTS |
| | | |
| | | |
| | | |
| | | |
| | | |
+----------------------+----------------------+----------------------+
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
50-60 4 plates, more or less
75-100 6 plates, more or less
125-175 8 plates, more or less
200 up 10 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
_a._ For food
_b._ For dish rental (if necessary)
_c._ For printing (if necessary)
_d._ For flowers or other decorations
IV. Employment of help
_a._ Rescheduling the regular help
_b._ Overtime for the regular help
_c._ Hiring of additional help
V. Division of the work
_a._ Directions to cooks
1. Copy of the menu
2. Recipes and amounts to be prepared
_b._ Service of the food
1. In the kitchen
(_a_) Instructions for counting out and arrangement of utensils
for the service of the food
(_b_) Organization of each serving center, where the number
served is so large that more than one center is necessary
(_c_) Assignment of special duties to workers at the serving
center
(_d_) A drawing or serving of a sample plate showing arrangement
of food on the plate
2. In the dining room
(_a_) Directions to the head waitress and waitresses
(1) List of dishes to be counted out and carried to serving
center, warming ovens or refrigerators
(2) 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
(3) Decoration of the tables
(4) Arrangement of the serving tables
(5) A copy of the menu
(6) Specific instructions for serving food to the guests
VI. Records
_a._ 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
_b._ Cost of labor
1. Time spent by regular employees
2. Overtime spent by regular employees
3. Extra labor employed for occasion
4. Total labor cost
_c._ Overhead cost
1. Flowers or other decorations
2. Printing of menu cards or place cards
3. Favors if supplied
4. Dish rental and breakage
5. Estimated heat, light, fuel, laundry and other overhead
_d._ Summary
1. Total cost
food
labor
overhead
2. Total receipts
3. Profit or loss
_e._ Number served
_f._ Per capita cost