Chapter 3 Flashcards
List of items available for selection by a customer and the most important internal control of the foodservice system is the _____
Menu
Menu that is presented by the technician orally to the patient is a _____
spoken menu
Several food items grouped together and sold for one price is _______
Table d’hôte
Food items priced individually is _______
A la carte
Designing and laying out a menu in such a way as to influence the sale of foods served on that menu is the _______
Menu psychology
Patient calls the food service department when they are hungry and ready to eat and order, this is known as _____
room service
The eye will travel in a set pattern when viewing a menu. Thus the center of a threefold menu s considered the prime menu sales area. This notion is _____
eye gaze motion
Position menu items you want to sell more of in the first and last positions within a category as the first and last things a customer reads. These are the items more likely than others to be chosen
Primary and Recency
Increase the size of font to attract the customer’s attention to an item; decrease the size to deflect attention from and item. Avoid use of fonts that are difficult to rad, especially in dim lighting
font size and style
Increase the brightness, color, or shading of visual elements to attract customer attention
Color and brightness
Use borders around items or placement or items together within a space to draw attention to items
Spacing and grouping
Same menu items are offered every day; that is a restaurant type menu is a _____
static menu
Series of menus offering different items daily on a weekly, biweekly, or some other basic, after which the menus are repeated is a ____
cycle menu
Menu that is planned for service on a particular day and not used in the exact form a second time is _____
single use menu
eating small amounts of food throughout the day is
grazing
