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RD Exam > Domain IV: Foodservice Systems: Menu Development > Flashcards

Domain IV: Foodservice Systems: Menu Development Flashcards

1
Q

The type of menu is determined by the facility’s ____ and ____ concepts

A

Food and dining

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2
Q

The ____ determines the equipment, food, space, and personnel needed

A

Menu

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3
Q

A ____ ____ menu is nonselective and is either cycle or single-use; serves clientele who are unable or have no desire to choose

A

No choice

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4
Q

A no choice menu permits more ____ forecasting and allows the system to have more control

A

Accurate

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5
Q

A ____ choice menu provides choices for some items

A

Limited

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6
Q

A ____, or selective menu, is used to better please clientele

A

Choice

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7
Q

A static, fixed, or set menu means the menu is the ____ menu every day; used when clients change fairly like in a restaurant

A

Same

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8
Q

A ____ use menu is a one-day use menu only; used for catered events

A

Single

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9
Q

A _____ or standing menu is a menu that is repeated in a designated sequence

A

Cycle

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10
Q

Hospitals with a 2-4 day average patient stay should have ___-___ week cycle menus

A

1-2

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11
Q

Long term care facilities should have ___-___ week cycle menus

A

3-4

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12
Q

High school lunch programs should have ____ week cycle with four choices

A

2

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13
Q

Benefits of a cycle menu:

A

-Simplifies purchasing
-Standardizes preparation procedures
-Gives a more constant and evenly distributed workload

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14
Q

A ____ menu is presented orally

A

Spoken

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15
Q

With ____ ____, patients call when hungry and order from a static menu (increased intake, decreased food waste)

A

Room service

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16
Q

A ____-____ menu contains upscale menu items for those willing to pay extra for them

A

Two-tier

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17
Q

In _____ operations, sale of food is the primary activity (like in a restaurant)

A

Commercial

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18
Q

A table d’hote is a ____ meal at a set price

A

Complete

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19
Q

An ___ ___ ____ menu has separate items at separate prices

A

A la carte

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20
Q

A ___ ____ menu is a menu of the day; uses leftovers and food bargains

A

De jour

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21
Q

A non-commercial operation is an ___-___ food services and provides food as a secondary activity

A

On-site

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22
Q

Examples of non-commercial operations:

A

-Hospital
-School
-Military

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23
Q

The ____ of a food service establishment sets the standard guides for nutritional needs

A

Clientele

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24
Q

Southeast Asians typically eat lots of ____, and eat very few diary products (need to eat non-dairy sources of calcium)

A

Pork

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25
Q

Kosher guidelines:

A

-No meat and dairy at the same meal
-No pork
-No shellfish

26
Q

Chinese people eat _____ foods (raw, cold: fish, vegetables, fruit) and ____ foods (bright, hot: hot chicken soup, eggs, warm spices); rice is neureal

A

Yin, yang

27
Q

Seventh Day Adventists typically follow a ___-___-____ diet and avoid caffeine, alcohol, and pork

A

Ovo-lacto-vegetarian

28
Q

Those from Central America/Hispanic/Latin have diets high in…

A

-Fruits
-Vegetables
-Meat
-Poultry
-Fish

29
Q

Muslims follow ____ dietary laws; prohibited foods are called ____

A

Halal; Haram

30
Q

Haram foods include…

A

-Pork
-Alcohol
-Gelatin
-Congealed salad
-Overeating is discouraged

31
Q

Roman Catholics avoid ____ on Fridays during Lent

A

Meat

32
Q

Buddhists avoid ____

A

Alcohol

33
Q

To plan school lunch menus, _____may be used which is a Nutrient Standard Menu Planning that uses USDA-approved nutrient analysis software

A

NuMenus

34
Q

_____ NuMenus is when nutrient analysis is done by another school or consultant

A

Assisted

35
Q

____ food-based and ____ food-based school lunch menus do not require computers

A

Enhanced; traditional

36
Q

The physical facility of an operation should provide adequate flow for ____; consider the distance between the point of preparation and distribution

A

Traffic

37
Q

Equipment is selected ____ the menu is written

A

After

38
Q

If the kitchen floor space is too expansive, _____ declines

A

Efficiency

39
Q

_____ sets time and ability limitations

A

Personnel

40
Q

Food is a ____ expense; the largest percentage is spent on meat, fish, and poultry

A

Variable

41
Q

The government has regulations for the menus of _____ and ____ ____ ____ facilities

A

Schools; long-term care

42
Q

“____-___-____” legislation requires that menus accurately describe foods to be served (ex: Maine lobster, fresh fish)

A

Truth-in-labeling

43
Q

The Food Code states that the person in charge must be able to identify food ____ and associated symptoms

A

Allergens

44
Q

_____, external factors influence menus; things such as color, shape, consistency, flavor, climate, season

A

Aesthetic

45
Q

An ____/____ menu is developed to be used during events such as a power outage or disruption in water supply

A

Emergency/disaster

46
Q

What should be included in an emergency menu?

A

-Plan to require minimum staffing for preparation and service
-Plan to have multiple days of food supplies available

47
Q

One ____ of water per person per day for a minimum of three days should be maintained during an emergency

A

Gallon

48
Q

What are the steps in order to develop the master menu?

A

-Plan dinner entree for the entire cycle
-Plan luncheon entrees or main dishes
-Starchy items appropriate with entrees
-Salads, vegetables, accompaniments, and appetizers
-Desserts and breads for both lunch and dinner
-Breakfast and other items

49
Q

Menu _____ explains how the design and layout of the menu can influence the sale of the foods served

A

Psychology

50
Q

Positions items you want to sell more in in the ____ and _____ position within a category (more likely to be chosen)

A

First and last

51
Q

The ____ of a three-fold menu is the prime menu sales area

A

Center

52
Q

Menu _____ is the practice of developing menus with the goal of encouraging customers to buy certain items; it focuses on both the popularity and the contribution to profit of the items

A

Engineering

53
Q

Menu engineering segments items into one of four categories, based on the popularity of other items (the ____ ____), and its contribution to profit (____ ____)

A

Menu mix; contribution margin

54
Q

Four categories of the menu mix:

A

-Star (high profit, high popularity)
-Dog (low profit, low popularity)
-Puzzle (high profit, low popularity)
-Plowhorse (low profit, high popularity)

55
Q

One example of a satisfaction survey is a _____ scale, where foods are rated from extremely like to extremely dislike (facial scales are used with children, or if the client speaks another language)

A

Hedonic

56
Q

Another satisfaction indicator is the frequency of ____, or how willing someone would be willing to eat an item

A

Acceptance

57
Q

Another way to determine satisfaction is ___ ____; this is a reliable quantitative method based on the amount of food left on a plate

A

Plate waste

58
Q

Another satisfaction indicator is the ____ ____, or the average amount customers spent on a meal (divides sales by the number of customers served); this is helpful in detecting trends- if lower than normal, perhaps different menu items or more promotion will help

A

Average check

59
Q

Another satisfaction indicator is the ____ ____, which is used to analyze and predict any items sales; chart day-to-day variations in demand, as well as each item’s popularity in relation to other items (divide the number of services of an item by the total number of servings of all items in that category that day)

A

Popularity index

60
Q

____ compares satisfaction levels to those of other facilities with are considered “best in class”

A

Benchmarking

RD Exam (21 decks)

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