A. Menu Development Flashcards
The ____ determines everything (food, equipment, space, labor).
Menu
The __ ____ menu is nonselective. It serves those who are unable or have no desire to choose. Permits accurate forecasting and greater control.
No Choice
The _____ ____ menu provides choice for some items.
Limited Choice
The _____ menu is selective. Types of this menu include static, single-use, and cycle.
Choice
An example of a choice menu is the _______ menu. The _____ menu offers the same menu items daily and is used when clients change daily.
*Static (fixed, set)
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
Single Use
An example of a choice menu is the _____ menu. This is a standing menu that repeats in a designated sequence.
Simplifies purchasing, standardizes prep.
Cycle
The _____ menu is presented orally.
Spoken
_____ _____ is when patients call when they are hungry and order from a menu.
Room service
A ______ _____ menu includes availability of more expensive items to those who are willing to pay extra.
Two tier
Table d’hote means ______ ______ at set price.
Table d’hote - complete meal at set price
A la carte means ____ _____ at separate prices.
A la carte - separate items at separate prices
Du jour means ___ ____ ___. May use leftovers and food bargains.
Of the day.
In _________ operations, food service is a PRIMARY activity, and a profit is desired.
Commercial
In ___________ operations, food service is a secondary activity.
ie. hospitals, schools
Non-commercial
This population consumes few dairy products.
May want to offer non-dairy calcium sources (tofu).
Eat pork.
Southeast Asian
This population does not eat meat and dairy at the same meal. Also no pork or shellfish.
Kosher
This population may want to eat YIN foods (raw, cold), or YANG foods (bright, hot).
Rice is neutral.
Chinese
This population is lacto-ovo-vegetarian. Also no caffeine or alcohol.
Seventh Day Adventist
This population follows halal dietary laws. Prohibited foods are called haram.
No pork, alcohol, gelatin, shrimp).
Fasting sun up –> sun down during Ramadan.
Muslim
The physical facility influences meal planning. Consider the distance between point of _______ and ______ - elapsed time is a determining factor of food quality.
Preparation, Distribution
**If kitchen floor space is too _______, efficiency declines - workers waste steps.
*Expansive
_____ ___ _______ legislation requires that menus accurately describe foods to be served.
“Truth-in-menu”
This code states that the person in charge must be able to identify food allergens and associated symptoms.
Food Code
There are government regulations (guidelines) for foodservice in ______ and _____ _____ _____ facilities.
Schools and long-term care facilities.
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.
Disaster menu
*________ _______ focuses on both the POPULARITY and PROFITABILITY of menu items.
Segments items into 1 of 4 categories.
Menu engineering*
4 categories of menu engineering -
____ (high profitability, high popularity)
____ (high profitability, low popularity)
____ (low profitability, high popularity)
____ (low profitability, low popularity)
STAR (high profitability, high popularity)
PUZZLE (high profitability, low popularity)
PLOWHORSE (low profitability, high popularity)
DOG (low profitability, low popularity)
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.
Hedonic scale, Facial scales
Customer satisfaction measurement by how often a client would be willing to eat an item.
Frequence of acceptance
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)
Popularity Index
**The popularity index can also be used to ___________ future sales of an item.
Forecast**
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.
Average check
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.
Benchmarking
