class6 menu planning

Question 1

factors affecting menu planning?

Answer 1

customer satisfaction, sociocultural, food habits/prefernces, nutr., aesthetic, marketplace, menu specs, sustainability, gov regulations, management decisions

Question 2

aesthetic factors?

Answer 2

flavour, consistency, texture, colour, shape

Question 3

what is consistency?

Answer 3

degree of firmness, density, viscosity

Question 4

why use garnishes?

Answer 4

not much colour contrast

Question 5

try to avoid repetition like this:

Answer 5

same food-same meal, same food-same day, same dish-same week

Question 6

what are marketplace conditions?

Answer 6

weather, geo location, supply cycles

Question 7

sustainability concepts?

Answer 7

use of local, inseason, sustainable seafood, limit processed, vegetarian

Question 8

what are menu specs?

Answer 8

target markets (patients and nonpatients), meal plan (3, 4, 5), menu pattern (# item served each meal, normal vs modified, degree of selection and repeating)

Question 9

what are mngmt decisions?

Answer 9

food cost/budget, production capability, type of service

Question 10

production capability?

Answer 10

availability and skills of employees, prep and scheduling, production and service systems, space and equipment

Question 11

advantages of proper menu planning?

Answer 11

adequate nutr, more varied+interesting, economical use of time/energy, pleasing and satisfying, max use of available resources

Question 12

exception to 3-meals a day plan for onsite:

Answer 12

schools

Question 13

order fo planning

Answer 13

dinner meats/entrees–>luncheon entrees/mains–>starch to serve with entree–>salads and appetizers–>desserts–>breakfasts–>review