Domain IV: Foodservice Systems: Menu Development Flashcards
The type of menu is determined by the facility’s ____ and ____ concepts
Food and dining
The ____ determines the equipment, food, space, and personnel needed
Menu
A ____ ____ menu is nonselective and is either cycle or single-use; serves clientele who are unable or have no desire to choose
No choice
A no choice menu permits more ____ forecasting and allows the system to have more control
Accurate
A ____ choice menu provides choices for some items
Limited
A ____, or selective menu, is used to better please clientele
Choice
A static, fixed, or set menu means the menu is the ____ menu every day; used when clients change fairly like in a restaurant
Same
A ____ use menu is a one-day use menu only; used for catered events
Single
A _____ or standing menu is a menu that is repeated in a designated sequence
Cycle
Hospitals with a 2-4 day average patient stay should have ___-___ week cycle menus
1-2
Long term care facilities should have ___-___ week cycle menus
3-4
High school lunch programs should have ____ week cycle with four choices
2
Benefits of a cycle menu:
-Simplifies purchasing
-Standardizes preparation procedures
-Gives a more constant and evenly distributed workload
A ____ menu is presented orally
Spoken
With ____ ____, patients call when hungry and order from a static menu (increased intake, decreased food waste)
Room service
A ____-____ menu contains upscale menu items for those willing to pay extra for them
Two-tier
In _____ operations, sale of food is the primary activity (like in a restaurant)
Commercial
A table d’hote is a ____ meal at a set price
Complete
An ___ ___ ____ menu has separate items at separate prices
A la carte
A ___ ____ menu is a menu of the day; uses leftovers and food bargains
De jour
A non-commercial operation is an ___-___ food services and provides food as a secondary activity
On-site
Examples of non-commercial operations:
-Hospital
-School
-Military
The ____ of a food service establishment sets the standard guides for nutritional needs
Clientele
Southeast Asians typically eat lots of ____, and eat very few diary products (need to eat non-dairy sources of calcium)
Pork
Kosher guidelines:
-No meat and dairy at the same meal
-No pork
-No shellfish
Chinese people eat _____ foods (raw, cold: fish, vegetables, fruit) and ____ foods (bright, hot: hot chicken soup, eggs, warm spices); rice is neureal
Yin, yang
Seventh Day Adventists typically follow a ___-___-____ diet and avoid caffeine, alcohol, and pork
Ovo-lacto-vegetarian
Those from Central America/Hispanic/Latin have diets high in…
-Fruits
-Vegetables
-Meat
-Poultry
-Fish
Muslims follow ____ dietary laws; prohibited foods are called ____
Halal; Haram
Haram foods include…
-Pork
-Alcohol
-Gelatin
-Congealed salad
-Overeating is discouraged
Roman Catholics avoid ____ on Fridays during Lent
Meat
Buddhists avoid ____
Alcohol
To plan school lunch menus, _____may be used which is a Nutrient Standard Menu Planning that uses USDA-approved nutrient analysis software
NuMenus
_____ NuMenus is when nutrient analysis is done by another school or consultant
Assisted
____ food-based and ____ food-based school lunch menus do not require computers
Enhanced; traditional
The physical facility of an operation should provide adequate flow for ____; consider the distance between the point of preparation and distribution
Traffic
Equipment is selected ____ the menu is written
After
If the kitchen floor space is too expansive, _____ declines
Efficiency
_____ sets time and ability limitations
Personnel
Food is a ____ expense; the largest percentage is spent on meat, fish, and poultry
Variable
The government has regulations for the menus of _____ and ____ ____ ____ facilities
Schools; long-term care
“____-___-____” legislation requires that menus accurately describe foods to be served (ex: Maine lobster, fresh fish)
Truth-in-labeling
The Food Code states that the person in charge must be able to identify food ____ and associated symptoms
Allergens
_____, external factors influence menus; things such as color, shape, consistency, flavor, climate, season
Aesthetic
An ____/____ menu is developed to be used during events such as a power outage or disruption in water supply
Emergency/disaster
What should be included in an emergency menu?
-Plan to require minimum staffing for preparation and service
-Plan to have multiple days of food supplies available
One ____ of water per person per day for a minimum of three days should be maintained during an emergency
Gallon
What are the steps in order to develop the master menu?
-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
Menu _____ explains how the design and layout of the menu can influence the sale of the foods served
Psychology
Positions items you want to sell more in in the ____ and _____ position within a category (more likely to be chosen)
First and last
The ____ of a three-fold menu is the prime menu sales area
Center
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
Engineering
Menu engineering segments items into one of four categories, based on the popularity of other items (the ____ ____), and its contribution to profit (____ ____)
Menu mix; contribution margin
Four categories of the menu mix:
-Star (high profit, high popularity)
-Dog (low profit, low popularity)
-Puzzle (high profit, low popularity)
-Plowhorse (low profit, high popularity)
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)
Hedonic
Another satisfaction indicator is the frequency of ____, or how willing someone would be willing to eat an item
Acceptance
Another way to determine satisfaction is ___ ____; this is a reliable quantitative method based on the amount of food left on a plate
Plate waste
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
Average check
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)
Popularity index
____ compares satisfaction levels to those of other facilities with are considered “best in class”
Benchmarking
