Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

FNS 400: Food Service Mgmt > Ch. 15 Meals, Satisfaction & Accountability > Flashcards

Ch. 15 Meals, Satisfaction & Accountability Flashcards

1
Q

What is a menu?

A

list of food items served or available to be served at a meal; important mgmt tool; most important doc in business

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

menus must be planned for…?

A

the clientele

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

what kind of customer preferences need to be considered for the clientele?

A

-food habits
-Tastes vary by region, neighborhood, age group, social, and ethnic background
- prices in line with customers’ ability and willingness to pay

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

what are the different types of menus

A
  • static menu
  • cycle menu
  • a la carte
  • table d’hote
    -prix fixe
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

what is a static menu

A

offers same dishes everyday, restaurant type menu

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what is a cycle menu

A

offers different items every day for a fixed period (weekly, biweekly) then repeats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

what is a la carte

A

menu consisting of individual items separately, each with own price

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

what is table d’hote

A

menu consisting of complete meal with several courses at set prices; french term for “the hosts table”

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what is prix fixe? (fixed price)

A

similar to table d’hote; on pure prix fixe menu, only one price is given

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What are the factors to consider when building a menu?

A
  1. aesthetic factors
  2. availability of ingredients (seasonal)
  3. kitchen capabilities & availability of food
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what is taste?

A

any of the 5 senses characteristics: sweet,salty, bitter, sour, umami

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is flavour?

A

combo of comounds and aromas from natural ingredients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

what is texture? give examples

A

Structure of foods (softness or firmness) and their mouthfeel
eg. crisp, soft, grainy, smooth, hard, chewy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

what should be considered for the appearance of food?

A

-serve food with variety of colours and shapes (esp. for kids)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

what should be considered for nutrients?

A

consumers nutritional needs should be primary focus when planning menus for all food service operations; should provide nutritional variety

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

what should be considered for methods of preparation/cooking?

A

combo of foods using diff methods of prep/cooking to add variety to menu
- roasted, braised, grilled, etc.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

what should be practiced in regards to availability of ingredients?

A

use:
-foods in season
-locally available
-environmentally sustainable foods
-minimally processed foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

what kitchen capabilities should be taken into consideration when menu building?

A

-equipment limitations
- personnel limitations

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

what are sustainable operational practices?

A

-purchasing practices for food, supplies, equip.
- waste stream mgmt
-energy and water conservation
-building design

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

what are the 3 fundamentals of menu design?

A
  1. 3 essentials of food presentation
  2. recipes
  3. standardized recipes
21
Q

what are the 3 essentials of food presentation?

A
  1. good prep and cooking techniques
  2. professional work habits
  3. visual sense
22
Q

what is a recipe?

A

set of instructions for producing a certain dish

23
Q

what are the limitations of recipes?

A
  • food products are not uniform
  • kitchens have different equip.
  • impossible to give exact instructions for many processes
24
Q

what is a standardized recipe

A

recipe that consistently delivers the same quantity and quality of a product when followed precisely

25
what is the function of standardized recipes?
-controls quality - controls quantity - key tool in controlling costs
26
what are the outputs in the food service systems model?
-quality of meals produced - quantity of meals produced - customer satisfaction - employee satisfaction - financial accountability
27
how is quality determined?
according to: - taste - quality of ingredients - methods of prep - service
28
what are product standards?
what is expected in a food product and are used to monitor performance of org and take corrective action when necessary
29
how is quality monitored?
through procurement, production, service
30
what are the quality attributes?
- microbiological - nutritional - sensory (dietitian's role)
31
changes in quality occurs due to...?
- spoilage - adverse/incompatible water conditions - improper and incorrect pre-cooking, cooking, post cooking methods - Incorrect temps & timing - poor sanitation, ineffective ware washing - vermin/pesticides - wrong formulations - poor packaging, equip maintenance
32
what are the 2 ways of assesing quality of meals?
1. product evaluation 2. sensory analysis
33
define sensory analysis
science that measures texture, flavour, appearance of food products through human senses
34
define product evaluation
comparing product to specification requirements for ingredients and determined standards for finished product
35
what are ways to assess customer satisfaction?
-walk through audits - talking to guests (open ended questions) - comment cards (skewed and not really used) - mystery shoppers
36
how does a walk through audit work?
using a check sheet, manager walks through op observing/eval. food, service, appearance
37
how do mystery shoppers work?
hired to report on dining experience and those of other diners
38
define financial accountability
keeping proper financial records and communicating financial status of operation appropriately to appropriate stakeholders
39
what is menu engineering?
mgmt info tool that focuses on popularity (menu mix- y axis) and profitability (contribution margin- x axis) of menu items
40
what are the 4 segments of a menu matrix?
plow horses stars dogs puzzles
41
what is the demand and profit of stars? give an example
high demand, high profit; water bottles at a concert
42
what is the demand and profit of plow horses? give an example
high demand, low profit; costco hotdog
43
what is the demand and profit of dogs? give an example
low demand, low profit; salads at Mcdonalds
44
what is the demand and profit of puzzles? give an example
low demand, high profit; rolex/Michelin star food
45
what should managers do for "dogs" items?
consider taking off menu
46
what should managers do for "puzzles" items?
consider whether to continue offering these items
47
what should managers do for "plow horses" items?
consider trying to increase price to make more profitable
48
what are recommendations to ensure customer satisfaction?
- set org. goals related to customer satisfaction - collect, review, share with staff all customer feedback regularly -train employees what excellent customer service looks like - reward and publicly recognize employees who provide excellent customer service

FNS 400: Food Service Mgmt (8 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions