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CDR Exam > IV A Menu > Flashcards

IV A Menu Flashcards

0
Q

no choice menu

A

nonselective, either cycle or single use

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1
Q

what does the menu determine?

A

everything- equipment, food, space, personnel needed

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2
Q

who does a no choice menu serve? benefits?

A
  • clientele who are unable or have no desire to choose

- permits more accurate forecasting, greater control

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3
Q

limited choice menu

A

choices for some items

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4
Q

choice menu

A

selective! examples include static, single use, cycle, spoken, room service, two tier

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5
Q

static menu is AKA? what is it?**

A
  • aka FIXED, SET

- SAME MENU ITEMS EVERYDAY

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6
Q

single use menu***

A

ONE DAY USE ONLY

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7
Q

when is a static menu used? vs. a single use menu?**

A
  • static = CLIENTS CHANGE DAILY

- single use = DO NOT VARY FROM DAY TO DAY

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8
Q

cycle menu

A

standing-repetition of menus in designated sequence; planned for 3-4 weeks then repeated

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9
Q

benefits of cycle menu?

A

simplifies purchasing, standardizes preparation procedures, gives a more constant and evenly distributed workload

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10
Q

spoken menu

A

presented orally

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11
Q

room service

A

pts call when hungry, order from a menu

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12
Q

two tier menu

A

upscale menu items prepared for those willing to pay extra for them

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13
Q

table d’hote**

A

complete meal at set price

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14
Q

a la carte***

A

separate items at separate prices

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15
Q

du jour***

A

menu of the day; leftovers

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16
Q

commercial vs. non-commercial operations

A
  • commercial = for profit
  • non-commercial = on-site foodservice, food is secondary for reason of existence of establishment (ex: schools, hospitals)
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17
Q

Southeast Asians**

A

pork, few dairy products; NON-DAIRY CALCIUM SOURCES (ex: tofu, fish paste)

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18
Q

Kosher***

A

NO MEAT AND DAIRY AT SAME MEAL; NO PORK, SHELLFISH

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19
Q

Chinese**

A
  • Yin foods: raw, cold: fish, vegetables, fruits
  • Yang foods: bright, hot: hot soup from the kitchen
  • rice is neutral
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20
Q

Seventh Day Adventist***

A

OVO-LACTO VEGETARIAN; NO CAFFEINE OR ALCOHOL

21
Q

Central America/Hispanic/Latin***

A

fruits, vegetables, meat, poultry, fish

22
Q

Muslim***

A
  • HALAL dietary laws
  • prohibited foods = HARAM, NO PORK, ALCOHOL, GELATIN, CONGEALED SALAD
  • no overeating
  • FASTING sunup to sundown during RAMADAN
23
Q

Roman Catholics***

A

no meat on Fridays during Lent

24
Q

Middle Eastern***

A

bulgur

25
Q

what happens if a kitchen floor space is too expansive?**

A

efficiency declines!

26
Q

largest percent of food is spent on?

A

meat, fish, poultry

27
Q

what is “truth-in-menu” legislation?***

A

requires that menus ACCURATELY DESCRIBE FOODS to be served (i.e. Maine lobster, fresh fish)

28
Q

Food Code?**

A

PERSON IN CHARGE must be able to identify ALLERGENS & SYMPTOMS

29
Q

for disaster menus, what type of staffing do you need to plan for?**

A

PLAN for MINIMUM STAFFING for preparation and service

30
Q

menu engineering***

A

based on POPULARITY (menu mix) & PROFITABILITY (contribution margin)

31
Q

menu mix***

A

POPULARITY

32
Q

contribution margin***

A

PROFITABILITY

33
Q

star***

A

high profit, highly popular

34
Q

dog***

A

low profit, low popularity

35
Q

what should be done with the “dog” item?***

A

take off the menu

36
Q

puzzle***

A

high profit, low popularity

37
Q

plowhorse***

A

high popularity, low profitability

38
Q

what should be done with the “plowhorse” item?***

A

increase the price

39
Q

hedonic scale

A

foods rated from extremely like to extremely dislike

40
Q

frequence of acceptance

A

how often someone would be willing to eat an item

41
Q

plate waste

A

amount of food left on a plate; self-reported consumption, clients estimate plate waste

42
Q

popularity index- what is it used for?**

A

analyze and predict an item’s sales; shows day-to-day VARIATIONS & popularity in RELATION to other items

43
Q

popularity index formula***

A

servings of an item / total number of servings of all items in that category that day

44
Q

forecasting popularity index***

A

1) calculate PI (popularity index) using formula

2) PI (decimal) x number of customers

45
Q

what is the average check?***

A

average amount customers spent on a meal

46
Q

average check formula***

A

sales / # customers served

47
Q

FYI: Qs regarding average check formula are usually very simple, question will have lots of extraneous information –>

A

–>

48
Q

what is benchmarking?****

A

compare SATISFACTION LEVELS to the “BEST IN CLASS”/EXCELLENCE (not average)

49
Q

what is the purpose of benchmarking?***

A

to find things you can DO BETTER

CDR Exam (34 decks)

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