Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
27 Cards in this Set
- Front
- Back
Factor
|
The average selling price per unit sold.
Found by dividing the adjusted unit sales by the adjust units sold. |
|
Unit
|
Any sandwich (footlong, 6-inch, or mini), salad, muffin or pizza.
|
|
Cost of units %
|
the percentage of total sandwich and salad sales paid for the food and paper used to make all units.
Found by dividing the cost of units by the total units sales. |
|
Productivity
|
The total number of units produced per employee hour.
Found by dividing the total units by the hours worked. |
|
Drink Percent
|
The ratio of the number of drinks sold compared to the number of units sold.
Found by dividing the adjusted drink units by the adjusted units sold. |
|
Cents Per Capita (CPC)
|
The average amount of money spend on subway food by every person in a given area each week.
|
|
Average unit volume
|
Average weekly sales for one restaurant or entire market (a.k.a. net sales).
|
|
Four Levels of Control
|
-Cash-in (Each shift)
-Control Sheet (Daily) -Weekly Inventory and Sales Report (Weekly) -Combo Report (Long Term) |
|
Physical hazards
|
Foreign matter or particles of items found in food that may cause illness.
|
|
Chemical hazards
|
Contamination of food by chemical substances such as pesticides, detergents, additives and toxic metals.
|
|
Temperatures to remember
|
Freezer at or below 5 degrees, Refrigerator: 33 to 41, Cold section sandwich unit: 33-41, hot section 140-165.
-Must take temperature at least twice or better to take every 4hrs. |
|
Retarding
|
It takes 8-12 hours to retard dough.
|
|
Scoring
|
Adding 4 slightly diagonal slashes to the top of each retarded bread stick.
|
|
Floor Retarding
|
Allowing bread to reach room temperature for 20 minutes with an internal temperature of 50-55 degrees.
|
|
Proofing
|
The average temperature and humidity setting for the proofer is 100-105 degrees, with humidity at 80-85% or 3-5 dial setting.
|
|
Baking
|
Bake bread at 350 degrees and the average bake time for white and wheat bread is 13-22 mins.
|
|
Cooling
|
Allowing bread bread to cool in open air for 30min.
|
|
Storing
|
Left over bread should be discarded by 11am the following day.
|
|
Bulk Method
|
•Place in approved container and rapidly microwave product to internal temperature of 165.
•Maintain at a temperature of 140-155 •Discard after 4hours. |
|
Tuna
|
Mix 1 pouch tuna with 26oz. mayonnaise (half a bag).
|
|
Ham Sandwich
|
8 slices of meat and cheese for ft, 4 slices for 6inch, 2 for 1/3
|
|
Tuna
|
4 scoops for ft and 2 for 6inch
|
|
Italian BMT
|
6 Pepperoni, 6 salami, 4 ham
|
|
Spicy Italian
|
10 pepperoni and 10 salami
|
|
Subway Club
|
4 turkey, 4 roast beef, 2 ham
|
|
Meatball
|
8 meetballs
|
|
Veggies
|
-Ft long = 1.5oz of lettuce, .5oz of onions, 6 everything else footlong.
-mini = .5oz of lettuce, .125oz of onions, 2 of everything else. |