Chapter 3: The Menu

Question 1

Menu

Answer 1

List of items available for selection by a customer and the most important internal control of the foodservice system.

Question 2

Spoken Menu

Answer 2

Menu that is presented by the technician orally to the patient

Question 3

Table d’hote

Answer 3

Several food items grouped together and sold for one price.

Question 4

A la carte

Answer 4

Food items priced individually.

Question 5

Menu Psychology

Answer 5

Designing and laying out a menu in such a way as to influence the sale of foods served on that menu. Techniques include print style and size, paper type and color, ink color, graphic illustrations and designs, and placement on a page.

Question 6

Eye Gaze Motion

Answer 6

The eye will travel in a set pattern when viewing a menu. Thus the center of a threefold menu is considered the prime menu sales area.

Question 7

Primacy and Recency

Answer 7

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.

Question 8

Font Size and Style

Answer 8

Increase the size of font to attract the customer’s attention to an item; decrease the size to deflect attention from an item. Avoid use of fonts that are difficult to read, especially in dim lighting.

Question 9

Color and Brightness

Answer 9

Increase the brightness, color, or shading of visual elements to attract customer attention.

Question 10

Spacing and Grouping

Answer 10

Use borders around items or placement of items together within a space to draw attention to items.

Question 11

Static Menu

Answer 11

Same menu items are offered every day; that is, a restaurant type menu.

Question 12

Cycle Menu

Answer 12

Series of menus offering different items daily on a weekly, biweekly, or some other basis, after which the menus are repeated.

Question 13

Single-Use Menu

Answer 13

Menu that is planned for service on a particular day and not used in the exact form a second time.

Question 14

Sociocultural Factors

Answer 14

Includes the customs, mores, values, and demographic characteristics of the society in which the organization functions.

Question 15

Food Habits

Answer 15

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

Question 16

Flavor

Answer 16

The taste that occurs from a product in the mouth and often is categorized as salty, sour, sweet, or bitter.

Question 17

Texture

Answer 17

Refers to the structure of foods and is detected by the feel of foods in the mouth. Crispy, soft, grainy, smooth, hard, and chewy are among the descriptors.

Question 18

Consistency

Answer 18

The degree of firmness, density, or viscosity. Runny, gelatinous, and firm describe the characteristics of consistency, as do thin, medium, and thick when referring to sauces.