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Food Service Management > Foodservice Engineering Part 1 > Flashcards

Foodservice Engineering Part 1 Flashcards

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1
Q

Name the 3 steps in Menu Design

A

1) define the purpose
2) define the means
3) define the limitations

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2
Q

What are the 5 types of locations to consider when designing a menu?

A

1) Geographical
2) Transportation/communication axis
3) Accessibility
4) Physical specificities
5) Type of institution

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3
Q

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

A

1,2,3

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4
Q

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

A

4

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5
Q

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

A

5

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6
Q

What are 4 things to consider about your clientele? (SHAG)

A

1) Socio-demographics
2) Health
3) Age
4) Gender

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7
Q

Under clientele –> health considerations, what are the 2 types of health considerations?

A

1) population issues

2) individual issues

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8
Q

Name some population issues

A
  • Food policies/values
  • Food allergies
  • Nutrient strategies
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9
Q

Name some individual issues

A
  • specific diseases

- disorders

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10
Q

Who determines what is expected from the foodservice?

A

The clientele

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11
Q

What are the 2 main factors that determine how the food is prepared and served?

A
  1. Staffing profile

2. Staff -customer relations

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12
Q

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

A

e)

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13
Q

When identifying the primary and secondary clientele, what are 2 factors to consider?

A
  • Sociodemographic

- Level of dependency on foodservice

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14
Q

What does captivity mean in terms of foodservice?

A

The level of dependency on foodservice

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15
Q

Name 4 main business types

A

1) For profit
2) Profit sharing
3) Co-op
4) Non for profit

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16
Q

In the steps of menu design, what does “define the means” pertain to?

A

-Identifying the equipment available and production modes

17
Q

Name 2 types of foodservice operations

A

1) Commissary

2) Assembly/serve

18
Q

What is a commissary foodservice?

A
  • similar to cook-chill

- one central kitchen will serve many units

19
Q

What is assembly/serve foodservice?

A
  • no kitchen on location
  • all food items arrive ready to uses
  • assembled on location
20
Q

Name the 3 limitations one must identify in menu design (SPV)

A
  • Identify supply policies
  • Identify physical/accessibility limitations
  • identify visibility/reputation
21
Q

How captive the clientele is is described on a ___

A

continuum

22
Q

Describe very mobile clientele

A
  • quick service

- easy come/easy go

23
Q

What type of clientele would prefer a very limited choice menu w/ same choice most days w/ little flexibility?

A

very mobile clientele

24
Q

Describe less mobile clientele

A
  • fast casual/family restaurant

- sit down

25
Q

What type of menu would less mobile clientele prefer?

A
  • more elaborate, more choice/variety but remain more or less same
  • flexibility to honour requests
26
Q

What is onsite foodservice?

A

Industry/hospital

typically short term and for employees/schools

27
Q

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

A

E

28
Q

(T/F) In a 2-3 week menu cycle, some items may be repeated more than once

A

F

29
Q

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?

A

In a long-term care institution/prison

30
Q

When are therapeutic meals used?

A

In long-term care institutions/prisons

31
Q

What are the 9 menu planning steps for developing or evaluating a menu? (LEF-SAB-DGC)

A

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

32
Q

In method B, what are the 3 categories? (FPC)

A

1) food
2) purchasing, production and distribution
3) the clientele

33
Q

Define turnover rate

A
  • length of stay versus length of menu cycle

- time to eat/speed of service

34
Q

(T/F) Nutrition is not an important factor in menu planning

A

false

35
Q

Name the 3 methods to evaluate menus

A

1) Evaluating 1 day
2) Evaluating a few days, week or whole cycle
3) Evaluating both regular and therapeutic

Food Service Management (14 decks)

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