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NUTR 345 > Foodservice assessment and operation planning 3 > Flashcards

Foodservice assessment and operation planning 3 Flashcards

1
Q

What are the steps of designing the purpose when designing the menu

A
  1. Type of institution
  2. Identify the mission, vision and value statement
  3. Identify the primary (main) clientele
  4. Identify the secondary clientele (if any)
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2
Q

What are the components of identifying the primary (main) clientele

A

• Sociodemographic
• Other pertinent characteristics (needs and wants)
• Level of dependency on foodservice
(captivity)

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3
Q

Why might it be important to identify Other pertinent characteristics?

A

Allergies

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4
Q

What are the steps of designing the means when designing the menu

A
  1. Identify business type
  2. Identify labor organization
  3. Identify Equipment available and Production modes
  4. Identify the Limitations
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5
Q

What are the possible types of businesses?

A

 For profit
 Profit sharing
 coop
 None for profit

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6
Q

What are the possible limitations than need to be identified?

A 
 Identify Supply policies
 -Buying contracts
- Food policies (health oriented,
value oriented etc.)
 Identify physical /
accessibility limitations
 Identify visibility/reputation
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7
Q

Describe menus in institutions where
Not captive at all /
many possibilities
offered

A

(food courts
Very mobile clientele can easily come and go)
Quick service menu:
- Very limited choice menu, same choice day after day;
• little flexibility

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8
Q

Describe menus in institutions where

Not captive but less possibilities

A

Fast causal/Family restaurant)
Clientele comes in and sits down Elaborate menu:
• more choice and variety
• but remain the same more or less day after day;
• flexibility to honour requests

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9
Q

Describe menus in institutions where
Onsite foodservice
(short term)

A

(Industry , short term care hospital & school)
Clientele usually has little choice of food provider limited menu and/or 2 to 3 weeks menu cycle (short)
• 1 to 2, maybe 3 choices per meal item;
• items are repeated every 2 to 3 weeks
• No item repeat within a cycle
• Up to 2 meals/day offered breakfast+lunch ; if dinner offered = lunch repeat)
• Some flexibility to honour requests
• Verify if menu content is regulated
eg .: food policy)
Happy to accommodate e.g. food allergy will go and talk to a chef

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10
Q

Describe menus in institutions where
Onsite foodservice
(Long term care)

A 
(Long term care institution/prison)
Clientele has no choice of food provider
Long menu cycle
(usually 4 weeks and seasonal)
• 3 meals/day offered + snacks
• 1 to 2 choice per meal item most likely therapeutic
• menu varies from one meal to the other
• Some repetitions within a cycle
• Flexibility to honour requests
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11
Q

Type of the menu depends on how __ your clientele is

A

Type of the menu depends on how depended your clientele is

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12
Q

What are the 9 steps to develop the menu?

A

1) decide on length of menu cycle
2) Select meal items
3) Choose the fruits
4) Decide on salad if one is being served
5) Decide on the appetizer (e.g. soup) if one is being served
6) Decide on bread choice
7) Balance the dessert with the rest of the meal
8) Decide on garnishes and relishes to complement the meals
9) Add tea/coffee/milk

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13
Q

In what order are components of the meal selected? Name them

A

From most expensive to least
1 Decide on main dishes (meat/fish/other sources of proteins)- as the are the most expensive component
2 Include one or more vegetables which blend well with the other items from
different families in each meal
Consider colour, flavour, and texture.
Use in main dish, soup, salad, crudités,
or sandwich.
3 Decide on the kind of potatoes or substitute to be served with each main course

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14
Q

How many fruits should you serve per day?

A

2

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15
Q

What is important to consider when deciding on the appetizer?

A

Check that meat flavour or vegetables in the appetizer are not repeated elsewhere in
the meal

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16
Q

How does method A evaluates the menu?

A

Uses 9 Steps to develop a menu

• Analyze an entire menu following each one of the 9 steps in that same sequence.

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17
Q

How does method B evaluates the menu?

A

Focuses on:
Food (For cost control
Customers (To assess satisfaction)
Purchasing, Production and Distribution (For efficiency purposes)

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18
Q

Who uses method B

A

Used by institutions and or Private establishments

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19
Q

Describe the different aspects that Method B looks at in terms of the food section

A

A) Looks at the combination of the following: Colour, Shape, Consistency, Flavour, Texture, Temperature
B) Use of garnishes, sauces, relishes
C) Aroma
D) Portion size: In relation to clientele needs/expectations

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20
Q

Describe the different aspects that Method B looks at in terms of the Purchasing , Production and Distribution section

A 
 Availability of food supply
 Seasonal concern changes in quality?
 Cost: food and labour
 Equipment use
 Staffing needs time and skill?
 Degree of selectivity is it manageable?
 Effectiveness of holding/distribution
system
21
Q

Describe the different aspects that Method B looks at in terms of the customers

A

Turnover rate
o Length of stay versus length of menu cycle
or
o Time to eat/speed of service

Nutrition
o Does the menu conform to nutrition policies or recommendations?
o Can additional dietary requirements and special diets be met as is, or with minimum
adaptations?

Requirements and preferences
o Is the portion size appropriate and can it be varied
o Does menu suit the type of clients eating abilities and/or preferences?
o Does menu suit the ethnic and cultural
background of the clients and/or the
theme of the operation?
o Is the form of the food generally easy
to consume?
22
Q

Describe menu evaluation of a single day

A
  1. Take a 1 day selection from the menu:
    - arbitrary (as if you were a patient/client
    Or
    actually chosen by a patient/client
  2. Evaluate the selection according to method A or method B
  3. Consider other possible selections: how they might affect your evaluation of the characteristics;
    e.g ., ask yourself How much work should it be for a client to select appropriately?
  4. Evaluate other aspects related to production, distribution, cost of the whole menu or menu cycle, clientele
    ethnicity and preferences, etc
    - Total combination of items
    - Workload of different areas and skills required
    - Likely availability of supplies
23
Q

Describe menu evaluation of a Evaluating a few days, a week or a whole cyclic menu

A 
1. Use menu planning steps
(Method A) as a guide for
discussing the food
2. Evaluate characteristics related to production and distribution
- On a daily and weekly basis
3. Evaluate characteristics related to clientele
4. Remember to compare end of
cycle to beginning of cycle
24
Q

Give an example of an aspect that is regulated by federal laws

A

Health claims

25
Q

Give an example of aspects that is regulated by provincial laws

A 
Food safety
Health and safety
Languages
Alcohol 
Lottery
26
Q

Give an example of aspects that is regulated by institutional regulations and policies

A

Values
Policies
Guiding principles
Purchasing policies (contracts)

27
Q

What are the benefits of having a defined project?

A
  • Easier to plan
  • Possible to schedule efficiently
  • Easier to manage ( easier to concentrate on priorities
  • costs are easier to control
  • higher chances of success
28
Q

What are the aspects that need to be considered when choosing a location of the facility?

A

1) Geographical situation
2. Transportation/ communication axis
3. Accessibility (handicap)
4. Easy to find and to get
5. Visibility

29
Q

What are the aspects of facility equipment?

A 
1. Physical specificities
• Architecture and Engineering specifications
• Space available
• Power sources
• Architectural limitations
• History of Building
• Kitchen Layout
• Equipment available
2. Physical requirements for the event itself
• Room layout and furniture
• Table setting (see food fundamental textbook)
• Sound and Lighting,
•
30
Q

What are the aspects of facility regulation?

A 
1. Federal laws and regulations
• Health claims
2. Provincial laws and
regulations
• Food safety 
• Health and Safety 
• Languages 
• Alcohol
• Lottery
3. Municipal laws and regulations
4. Institutional regulations and policies
Values
Policies
Guiding principles
Purchasing policies (contracts)
5. Labor organization
• Qualification of labor
• Availability of labor
• Labor representation (union)
• Relationship with management
• Relationship within labor
31
Q

What do you need to define when designing a menu?

A

Define the purpose
Define the means
Define Clientele level of captivity to determine type of menu

32
Q

What the steps of defining a purpose?

A
  1. .Type of institution
    2 Identify the Mission, Vision and Value statement
  2. Identify the primary (main) clientele
    • Sociodemographic
    • Other pertinent characteristics
    (needs and wants)
    • Level of dependency on foodservice (captivity)
  3. Identify the secondary clientele (if any)
    •Sociodemographic
    • Other pertinent characteristics
    (needs and wants)
    • Level of dependency on foodservice (captivity)
33
Q

What the steps of defining the means?

A 
1. Identify business type
For profit
Profit sharing 
coop
 None for profit
2. Identify labor organization
3. Identify Equipment available and Production modes
 Conventional
 Cook-Chill
 Commissary
 Assembly serve
4. Identify the Limitations
Identify Supply policies 
Identify physical / accessibility limitations
Identify visibility/reputation
34
Q

Describe Not captive at all / many possibilities offered type of a menu

A 
e.g. food courts
Very mobile clientele (can easily come and go)
Quick service menu:
• Very limited choice menu,
 same choice day after day;
• little flexibility
35
Q

Not captive but less possibilities - describe the menu

A 
(Fast causal/Family restaurant)
Clientele comes in and sits down
Elaborate menu:
• more choice and variety
• but remain the same more or less day after day;
• flexibility to honour requests
36
Q 
Onsite foodservice (short term)
- describe the menu
A

(Industry, short term care hospital & school)
Clientele usually has little choice of food provider
limited menu and/or 2 to 3 weeks menu cycle (short)
• 1 to 2, maybe 3 choices per meal item;
• items are repeated every 2 to 3 weeks
• No item repeat within a cycle
• Up to 2 meals/day offered (breakfast+lunch; if dinner offered = lunch repeat)
• Some flexibility to honour requests
• Verify if menu content is regulated (e.g. food policy)

37
Q

Onsite foodservice (Long-term care institution/prison) - describe the menu

A 
Clientele has no choice of food provider
Long menu cycle
(usually 4 weeks and seasonal)
• 3 meals/day offered + snacks
• 1 to 2 choice per meal item most likely therapeutic
• menu varies from one meal to
the other
• Some repetitions within a cycle
- flexibility to honour requests
38
Q

What are the 9 steps to develop a menu

A

1- Decide on length of menu cycle
2- Select meal items
3- Choose the fruits
4- Decide on salad if one is being served
5- Decide on appetizer (soup or other) if one is being served
6- Decide on bread choice
7- Balance the dessert with the rest of the meal (Starch)
8- Decide on garnishes and relishes to complement the meals
9- Add tea/coffee/milk (choice of fat content) to every meal

39
Q

What is the principle for selecting menu items?

A

For each meal start with the most expensive, moving on to the least expensive
1- Decide on main dishes (meat/fish/legumes).
Start with whichever is considered the main meal of the day.
2- Include one or more vegetables which blend well with the other items - from different families in each meal.
Consider colour, flavour, and texture.
3- Decide on the kind of
potatoes or substitute to be
served with each main course

40
Q

What are the rules about choosing the fruits?

A

At least 2 per day.

One should be citrus - at breakfast, or an appetizer, or in a salad or dessert

41
Q

What are the rules on deciding on appetizer?

A

Should blend with, and complement, the main dish.
Light soup + heavy meal or heavier soup + light meal.
Check that meat flavour
or vegetables in soup are
not repeated elsewhere in 02
the meal

42
Q

How is method A of menu evaluation carried out?

A

Evaluate each of 9 steps of the menu separately

43
Q

What is method B of menu evaluation about? Who uses it?

A 
Used by institutions and or Private establishments
It focusses on:
• Food
(For cost control purposes)
• Purchasing, Production and Distribution
(For efficiency purposes)
• Customers
(To assess satisfaction)
44
Q

How is food assessed in method B?

A 
A. Looks at the combination of the following
o Colour
o Shape
o Consistency o Flavour
o Texture
o Temperature
B. Use of garnishes, sauces, relishes
C. Aroma
D. Portion size- In relation to clientele needs/expectations
45
Q

How is Purchasing, Production and Distribution assessed in method B?

A 
 Availability of food supply
 Seasonal concern – changes in
quality?
 Cost: food and labour 
 Equipment use
 Staffing needs – time and skill?
 Degree of selectivity – is it manageable?
 Effectiveness of holding/distribution system
46
Q

How is the customer aspect assessed in method B?

A

 Turnover rate
o Length of stay versus length of menu cycle or Time to eat/speed of service
 Nutrition
o Does the menu conform to nutrition policies or recommendations?
o Can additional dietary requirements and special diets be met – as is, or with minimum adaptations?
 Requirements and preferences
o Is the portion size appropriate
and can it be varied?
o Does menu suit the type of clients – eating abilities and/or preferences?
o Does menu suit the ethnic and cultural background of the clients and/or the theme of the operation?
o Is the form of the food generally easy to consume?

47
Q

What are the steps of evaluating a single day?

A
  1. Take a 1 day selection from the menu:
  2. Evaluate the selection according to method A or method B
  3. Consider other possible selections: how they might affect your evaluation of the characteristics;
     e.g., ask yourself “How much work should it be for a client to select appropriately?
  4. Evaluate other aspects related to production, distribution, cost of the whole menu or menu cycle, clientele ethnicity and preferences, etc:
48
Q

How to evaluate a few days, a week or a whole cycle of a menu?

A
  1. Use menu planning steps (Method A) as a guide for discussing the food
  2. Evaluate characteristics related to production and distribution
    - On a daily and weekly basis
  3. Evaluate characteristics related to clientele
  4. Remember to compare end of cycle to beginning of cycle

NUTR 345 (5 decks)

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