IV A Menu Flashcards
no choice menu
nonselective, either cycle or single use
what does the menu determine?
everything- equipment, food, space, personnel needed
who does a no choice menu serve? benefits?
- clientele who are unable or have no desire to choose
- permits more accurate forecasting, greater control
limited choice menu
choices for some items
choice menu
selective! examples include static, single use, cycle, spoken, room service, two tier
static menu is AKA? what is it?**
- aka FIXED, SET
- SAME MENU ITEMS EVERYDAY
single use menu***
ONE DAY USE ONLY
when is a static menu used? vs. a single use menu?**
- static = CLIENTS CHANGE DAILY
- single use = DO NOT VARY FROM DAY TO DAY
cycle menu
standing-repetition of menus in designated sequence; planned for 3-4 weeks then repeated
benefits of cycle menu?
simplifies purchasing, standardizes preparation procedures, gives a more constant and evenly distributed workload
spoken menu
presented orally
room service
pts call when hungry, order from a menu
two tier menu
upscale menu items prepared for those willing to pay extra for them
table d’hote**
complete meal at set price
a la carte***
separate items at separate prices
du jour***
menu of the day; leftovers
commercial vs. non-commercial operations
- commercial = for profit
- non-commercial = on-site foodservice, food is secondary for reason of existence of establishment (ex: schools, hospitals)
Southeast Asians**
pork, few dairy products; NON-DAIRY CALCIUM SOURCES (ex: tofu, fish paste)
Kosher***
NO MEAT AND DAIRY AT SAME MEAL; NO PORK, SHELLFISH
Chinese**
- Yin foods: raw, cold: fish, vegetables, fruits
- Yang foods: bright, hot: hot soup from the kitchen
- rice is neutral
Seventh Day Adventist***
OVO-LACTO VEGETARIAN; NO CAFFEINE OR ALCOHOL
Central America/Hispanic/Latin***
fruits, vegetables, meat, poultry, fish
Muslim***
- HALAL dietary laws
- prohibited foods = HARAM, NO PORK, ALCOHOL, GELATIN, CONGEALED SALAD
- no overeating
- FASTING sunup to sundown during RAMADAN
Roman Catholics***
no meat on Fridays during Lent
Middle Eastern***
bulgur
what happens if a kitchen floor space is too expansive?**
efficiency declines!
largest percent of food is spent on?
meat, fish, poultry
what is “truth-in-menu” legislation?***
requires that menus ACCURATELY DESCRIBE FOODS to be served (i.e. Maine lobster, fresh fish)
Food Code?**
PERSON IN CHARGE must be able to identify ALLERGENS & SYMPTOMS
for disaster menus, what type of staffing do you need to plan for?**
PLAN for MINIMUM STAFFING for preparation and service
menu engineering***
based on POPULARITY (menu mix) & PROFITABILITY (contribution margin)
menu mix***
POPULARITY
contribution margin***
PROFITABILITY
star***
high profit, highly popular
dog***
low profit, low popularity
what should be done with the “dog” item?***
take off the menu
puzzle***
high profit, low popularity
plowhorse***
high popularity, low profitability
what should be done with the “plowhorse” item?***
increase the price
hedonic scale
foods rated from extremely like to extremely dislike
frequence of acceptance
how often someone would be willing to eat an item
plate waste
amount of food left on a plate; self-reported consumption, clients estimate plate waste
popularity index- what is it used for?**
analyze and predict an item’s sales; shows day-to-day VARIATIONS & popularity in RELATION to other items
popularity index formula***
servings of an item / total number of servings of all items in that category that day
forecasting popularity index***
1) calculate PI (popularity index) using formula
2) PI (decimal) x number of customers
what is the average check?***
average amount customers spent on a meal
average check formula***
sales / # customers served
FYI: Qs regarding average check formula are usually very simple, question will have lots of extraneous information –>
–>
what is benchmarking?****
compare SATISFACTION LEVELS to the “BEST IN CLASS”/EXCELLENCE (not average)
what is the purpose of benchmarking?***
to find things you can DO BETTER
