Domain IV, Topic A, Menu Planning Flashcards
A __ ______ menu is nonselective, either cycle or single use
a) Serves clientele who are unable or have no desire to choose
b) Permits more accurate forecasting, greater control
No choice
A _______ _____ menu
- Provide choices for some items
Limited choice
_______
- Selective, better pleases client
a) Static, fixed, set, menu items every day (restaurant), when clients change daily
b) Single use - one day use only
1) when clientele do not vary from day to day
c) cycle - standing - repetition of menus in designated sequence
1) Hospitals with 2 - 4 day average patient stay: 1 or 2 week cycles
2) Long term care facility: 3 or 4 week cycle
3) High school lunch programs: two week cycle with four choices
4) Simplifies purchasing, standardizes preparation procedures, gives a more constant and evenly distributed workload
d) spoken - presented orally
3) Room service - Patients call when hungry, order from a menu
f) two tier - upscale menu items prepared for those willing to pay extra for them
Cycle
Restaurant style services
a) _____ _____ - complete meal at set price
b) _ __ _____ - separate items at separate prices
c) __ ____ - men of the day, uses leftovers and food bargains
Table d’hote, a la carte, du jour
_________ food service
- sale f food is primary activity, profit is desired
Commercial
___ - __________ food service
- On site food service, provides food as a secondary activity (hospitals, schools, military)
Non commercial
Cultural Food Habits
_________ ______
- Pork, few dairy products (non dairy calcium sources)
Southeast Asians
Cultural Food Habits
______
- No meat and dairy in same meal; no pork shellfish
Kosher
Cultural Food Habits
_______
- Yin foods (raw, cold: fish, vegetables, fruits)
-Yang foods (bright, hot: hot soup from chicken). Rice is neutral
Chinese
Cultural Food Habits
_______ ___ _________
- Ovo lact vegetatian, no caffeine, alcohol
Seventh Day Adventist
Cultural Food Habits
________ _______ / ________ / _____
- Fruits, vegetables, meat, poultry, fish
Central America/Hispanic/Latin
Cultural Food Habits
______
- Halal dietary laws, prohibited foods are called haram (no pork, alcohol, gelatin, congealed salad), overeating is discouraged
Muslim
Cultural Food Habits
_____ _________
- Meat is not consumed on Fridays in Lent
Roman Catholic
Cultural Food Habits
______ _______
- Bulgur
Middle Eastern
School Lunch Menus
1) _______: Nutrient standard menu planning, uses USDA approved nutrient analysis software
2) ________ _______: nutrient analysis may be done by another school or consultant
3) ________ ____ - Based and ___________ ____ - Based computers not required
NuMenus, Assisted NuMenus, Enhanced Food - Based and Traditional Food Based
Physical Food facility should consider space between ____ and __________. Adequate _______ flow
prep, distribution, traffic
____ is a variable expense; largest percent spent on meat, fish, poultry
Food
“_____ - __ - ____” legislation requires that menus accurately describe foods to be served (Maine lobster, fresh fruit)
Truth in menu
____ ____
- Person in charge must be able to identify food allergens and associated symptoms
Food Code
________ _____
- Power failure, disruption in water supply
a) Plan to require minimum staffing for preparation and service
b) Multiple days of food supplies available
c) One gallon of water/person/day for minimum of three days
Disaster Menus
The four categories of menu items are STAR (\_\_\_\_ profit, \_\_\_\_\_ popular) DOG (\_\_\_ profit, \_\_\_ popularity) PUZZLE (\_\_\_\_ profit, \_\_\_ popularity) PLOWHORSE (\_\_\_\_ popularity, \_\_\_ profitability)
high, high
low, low
high, low
high, low
The ____ ___ (popularity) is calculated by subtracting a menu item’s food cost from its selling price.
- Items are categorized into high and low menu mix… using the formula based having popularity greater or less then 70% of total sales
Menu Mix
The ____________ ______ (profitability) is calculated by subtracting a menu item’s food cost from its selling price.
-Items are categorized into high and low contribution margin based on whether the margin is above or below the average contribution margin for the entire menu.
Contribution Margin
_______ _____ : foods are rated from extremely like to extremely dislike
1) facial scales used with children, or if client speaks another language
Hedonic Scale
_________ of __________
- How often they would be willing to eat an item
Frequency of Acceptance
_____ _____
- Quantitative Method: amount of food left on plate
Plate Waste
__________ _____
a) 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
b) To determine: # servings of an item / total number of servings of all items in that category that day
Example: 35 (# of servings) / 205 (total servings) = 17% __________ _____
Popularity index
______ ____
- The average amount customers spent on a meal
a) divide sales by the number of customers served
b) Helpful in detecting trends
c) If lower than normal, perhaps different menu items or promotion will help
Average Check
____________
- Compare satisfaction levels to those of other facilities which are considered “best in class”
Benchmarking
