A. Menu Development

Question 1

The ____ determines everything (food, equipment, space, labor).

Answer 1

Menu

Question 2

The __ ____ menu is nonselective. It serves those who are unable or have no desire to choose. Permits accurate forecasting and greater control.

Answer 2

No Choice

Question 3

The _____ ____ menu provides choice for some items.

Answer 3

Limited Choice

Question 4

The _____ menu is selective. Types of this menu include static, single-use, and cycle.

Answer 4

Choice

Question 5

An example of a choice menu is the _______ menu. The _____ menu offers the same menu items daily and is used when clients change daily.

Answer 5

*Static (fixed, set)

Question 6

An example of a choice menu is the ______ _____ menu. This menu is used for one day only, and is used when clients do not vary from day to day.

ie. events & special functions

Answer 6

Single Use

Question 7

An example of a choice menu is the _____ menu. This is a standing menu that repeats in a designated sequence.

Simplifies purchasing, standardizes prep.

Answer 7

Cycle

Question 8

The _____ menu is presented orally.

Answer 8

Spoken

Question 9

_____ _____ is when patients call when they are hungry and order from a menu.

Answer 9

Room service

Question 10

A ______ _____ menu includes availability of more expensive items to those who are willing to pay extra.

Answer 10

Two tier

Question 11

Table d’hote means ______ ______ at set price.

Answer 11

Table d’hote - complete meal at set price

Question 12

A la carte means ____ _____ at separate prices.

Answer 12

A la carte - separate items at separate prices

Question 13

Du jour means ___ ____ ___. May use leftovers and food bargains.

Answer 13

Of the day.

Question 14

In _________ operations, food service is a PRIMARY activity, and a profit is desired.

Answer 14

Commercial

Question 15

In ___________ operations, food service is a secondary activity.

ie. hospitals, schools

Answer 15

Non-commercial

Question 16

This population consumes few dairy products.
May want to offer non-dairy calcium sources (tofu).

Eat pork.

Answer 16

Southeast Asian

Question 17

This population does not eat meat and dairy at the same meal. Also no pork or shellfish.

Answer 17

Kosher

Question 18

This population may want to eat YIN foods (raw, cold), or YANG foods (bright, hot).

Rice is neutral.

Answer 18

Chinese

Question 19

This population is lacto-ovo-vegetarian. Also no caffeine or alcohol.

Answer 19

Seventh Day Adventist

Question 20

This population follows halal dietary laws. Prohibited foods are called haram.

No pork, alcohol, gelatin, shrimp).
Fasting sun up –> sun down during Ramadan.

Answer 20

Muslim

Question 21

The physical facility influences meal planning. Consider the distance between point of _______ and ______ - elapsed time is a determining factor of food quality.

Answer 21

Preparation, Distribution

Question 22

**If kitchen floor space is too _______, efficiency declines - workers waste steps.

Answer 22

*Expansive

Question 23

_____ ___ _______ legislation requires that menus accurately describe foods to be served.

Answer 23

“Truth-in-menu”

Question 24

This code states that the person in charge must be able to identify food allergens and associated symptoms.

Answer 24

Food Code

Question 25

There are government regulations (guidelines) for foodservice in ______ and _____ _____ _____ facilities.

Answer 25

Schools and long-term care facilities.

Question 26

A ______ menu is used in the case of an event like a power failure or disruption in the water supply. Is planned to require minimum staffing for preparation and service. Multiple days of food supplies must be available.

Answer 26

Disaster menu

Question 27

*________ _______ focuses on both the POPULARITY and PROFITABILITY of menu items.

Segments items into 1 of 4 categories.

Answer 27

Menu engineering*

Question 28

4 categories of menu engineering -

____ (high profitability, high popularity)
____ (high profitability, low popularity)
____ (low profitability, high popularity)
____ (low profitability, low popularity)

Answer 28

STAR (high profitability, high popularity)
PUZZLE (high profitability, low popularity)
PLOWHORSE (low profitability, high popularity)
DOG (low profitability, low popularity)

Question 29

Satisfaction surveys include the _______ scale, where foods are rated from extreme like to extreme dislike, and ________ scales with children or if there is a language barrier.

Answer 29

Hedonic scale, Facial scales

Question 30

Customer satisfaction measurement by how often a client would be willing to eat an item.

Answer 30

Frequence of acceptance

Question 31

An index used to analyze sales, and then predict future sales. Analyzes each item’s popularity in relation to other items.

(# of servings of item) / (total # of servings of all items)

Answer 31

Popularity Index

Question 32

**The popularity index can also be used to ___________ future sales of an item.

Answer 32

Forecast**

Question 33

Customer satisfaction measurement that represents the average amount customers spend on a meal.
(Sales) / (# of customers served)

If lower than normal, perhaps try different menu items or more promotion.

Answer 33

Average check

Question 34

Customer satisfaction measurement by means of comparing satisfaction levels to those of other facilities that are considered “the best”.

Useful in identifying areas to focus improvement efforts.

Answer 34

Benchmarking