Foodservice Engineering Part 1 Flashcards
Name the 3 steps in Menu Design
1) define the purpose
2) define the means
3) define the limitations
What are the 5 types of locations to consider when designing a menu?
1) Geographical
2) Transportation/communication axis
3) Accessibility
4) Physical specificities
5) Type of institution
Which of the following will help determine population/socio-demographics, level of captivity, competition and people’s needs/wants?
1) Geographical
2) Transportation/communication axis
3) Accessibility
4) Physical specificities
5) Type of institution
1,2,3
Which of the following will determine physical limitations, accessibility and equipment available?
1) Geographical
2) Transportation/communication axis
3) Accessibility
4) Physical specificities
5) Type of institution
4
Which of the following will help determine the mission statement, population socio-demographics and the labor organization?
1) Geographical
2) Transportation/communication axis
3) Accessibility
4) Physical specificities
5) Type of institution
5
What are 4 things to consider about your clientele? (SHAG)
1) Socio-demographics
2) Health
3) Age
4) Gender
Under clientele –> health considerations, what are the 2 types of health considerations?
1) population issues
2) individual issues
Name some population issues
- Food policies/values
- Food allergies
- Nutrient strategies
Name some individual issues
- specific diseases
- disorders
Who determines what is expected from the foodservice?
The clientele
What are the 2 main factors that determine how the food is prepared and served?
- Staffing profile
2. Staff -customer relations
Which of the following is an example of staffing profile?
a) room service
b) table service
c) cafeteria style
d) self-service
e) union workers
e)
When identifying the primary and secondary clientele, what are 2 factors to consider?
- Sociodemographic
- Level of dependency on foodservice
What does captivity mean in terms of foodservice?
The level of dependency on foodservice
Name 4 main business types
1) For profit
2) Profit sharing
3) Co-op
4) Non for profit
In the steps of menu design, what does “define the means” pertain to?
-Identifying the equipment available and production modes
Name 2 types of foodservice operations
1) Commissary
2) Assembly/serve
What is a commissary foodservice?
- similar to cook-chill
- one central kitchen will serve many units
What is assembly/serve foodservice?
- no kitchen on location
- all food items arrive ready to uses
- assembled on location
Name the 3 limitations one must identify in menu design (SPV)
- Identify supply policies
- Identify physical/accessibility limitations
- identify visibility/reputation
How captive the clientele is is described on a ___
continuum
Describe very mobile clientele
- quick service
- easy come/easy go
What type of clientele would prefer a very limited choice menu w/ same choice most days w/ little flexibility?
very mobile clientele
Describe less mobile clientele
- fast casual/family restaurant
- sit down
What type of menu would less mobile clientele prefer?
- more elaborate, more choice/variety but remain more or less same
- flexibility to honour requests
What is onsite foodservice?
Industry/hospital
typically short term and for employees/schools
Which of the following should be included for onsite foodservices?
A) Mix limited menu and 2 to 3 weeks menu cycle
B) Up to 2 meals a day offered
C) Some flexibility to honour requests
D) Verify that menu content is regulated
E) all of the above
E
(T/F) In a 2-3 week menu cycle, some items may be repeated more than once
F
When should a long menu cycle (i.e. 4 weeks), with 3 meals/day offered and often have menu variation and flexibility honour requests be used?
In a long-term care institution/prison
When are therapeutic meals used?
In long-term care institutions/prisons
What are the 9 menu planning steps for developing or evaluating a menu? (LEF-SAB-DGC)
1) Length of menu cycle
2) Select meal items from most –> least expensive
3) Fruits
4) Salad
5) Appetizer
6) Bread
7) Dessert
8) Garnishes
9) Coffee/tea/milk
In method B, what are the 3 categories? (FPC)
1) food
2) purchasing, production and distribution
3) the clientele
Define turnover rate
- length of stay versus length of menu cycle
- time to eat/speed of service
(T/F) Nutrition is not an important factor in menu planning
false
Name the 3 methods to evaluate menus
1) Evaluating 1 day
2) Evaluating a few days, week or whole cycle
3) Evaluating both regular and therapeutic
