class5 menu Flashcards
what is the primary control of food service system?
menu
how is menu the hub of system?
important relationship to purchasing, budget, staff, equipment, kitchen design, marketing
what are functions of the menu?
guest (communicate image, dining experience, build interest), production employees (what foods prepare, tasks), managers (marketing, purchasing, equipment, staff to hire, skill level of staff)
types of menu schedules?
static, single use, cycle
what is static/set?
same menu items offered every day
what is cycle?
series of menus offering diff items each day on weekly/biweekly/etc basis
short cycle good for ___, long cycle good for ____
frequent turnover (hospitals); employees
in extended care, cycle usually ___ weeks
4-6
what is single use?
planned for service on particular day, not used in exact form a second time (special events)
prob with too long a cycle?
favourites don’t cycle often enough, too many weird foods added
prob with too short a cycle/
not enough variety
snack/breakfast should meet ____ nutrient reqt of students
1/3
menu structure for breakfast?
simple, fast, inexpensive, standard, limit choice
menu structure of lunch>
easy, quick, variety, less elaborate than dinner
why dinner heavier?
prevent hunger from overnight fast
