Food Service

Question 1

Selective Menu

Answer 1

gives at least 2 choices in every category (app, salad, entree)

Question 2

Semi-Selective Menu

Answer 2

at least one choice in a few categories but not all

Question 3

Static Menu

Answer 3

Same menu each day

Question 4

Non-Selective/Preselected Menu

Answer 4

No choices but substitutions listed

Question 5

Cycle Menu

Answer 5

A set of menus that are repeated over time. They are different each day over a set of time and then repeat.

Question 6

Static Menu

Answer 6

A large menu divided by categories that does not often change.

Question 7

Forecasting

Answer 7

Predicting future needs. Know previous menus, inventories, and purchases.

Question 8

Sequencing

Answer 8

The sequence in which the food is prepared from ordering to thawing, preparing, cooking, and serving

Question 9

Tray Line Service

Answer 9

Assembly Line fashion of assembling trays of meals. Workers assemble meal trays from groups of prepared foods.

Question 10

Efficiency Study

Answer 10

Evaluates effectiveness, quickness, and organization of tray-line.

Question 11

Buffet

Answer 11

all menu items are displayed buffet style on temp regulated tables for self-service. Wide variety, free portions.

Question 12

Family Style

Answer 12

customers pass serving dishes one to another. menu limited, free portions

Question 13

Cafeteria Service

Answer 13

Customers select from a wide variety and assemble their own meals. Some are self service, some with workers. Some are in a line, some are scramble