C3 The Menu

Question 1

Menu

Answer 1

List of items available for selection by customers & the most important internal control of the foodservice system.

Question 2

Menu psychology

Answer 2

Designing & laying out a menu in such a way as to influence that sale of foods served on that menu.

Question 3

Menu pattern

Answer 3

Is an outline of the menu item categories for each meal. ex appetizers, entrees, desserts.

Question 4

The three types of menus

Answer 4

Static, cycle, single use

Question 5

Factors affecting menu planning:

Answer 5

Customer satisfaction, sociocultural factores, food habits & preferences, nutritional influence, aesthetics, sustainability, gov. regulations, food cost, production capability, type of service, food availability.

Question 6

Food habits

Answer 6

The practices and associated attitudes that predetermine what, when, why, & how a person will eat.

Question 7

Food preference

Answer 7

Express the degree of liking for a food item.

Question 8

Dietary Guideline for Americans

Answer 8

Recommendations for good health developed by the USDA and the U.S. Dept. of Health and Human Services

Question 9

Key recommendations in the Dietary Guidelines

Answer 9

Maintain calorie balance over time to sustain health weight. Focus on eating nutrient-dense foods.