Lecture 4 Flashcards
1
Q
What is the importance of the menu?
A
- determines foods purchased, produced and served
- affects the number and type of personnel hired
- influences kitchen design and equipment selection
- major factor in establishing, controlling food costs
2
Q
What are menu planning guidelines?
A
- to prevent nutrient deficiencies and reduce the risk of chronic diseases
- follow eating well with Canada’s Food Guide
3
Q
What are the 4 components of management decisions
A
- budget
- production capability
- type of service
- availability of foods
4
Q
What are the 5 components of aesthetic factors
A
- flavour
- consistency
- shape
- texture
- colour
5
Q
Single use menu
A
changes menu daily
for special events or fine dining
6
Q
Static menu
A
remains the same from day to day like restaurant style menu
7
Q
Cycle menu
A
different every day and is used for a specific time frame such as eight days of 3 weeks and then repeated
8
Q
A la carte menu
A
each food item is individually priced
9
Q
Table d’hote/ prix fixe
A
complete meal for a fixed price
10
Q
Du jour
A
the menu of the day with no substitutions
11
Q
Nonselective menu
A
patients have no choice
12
Q
Selective menu
A
patients choose what they want
13
Q
Combination menu
A
choice for one/several items but the other items are not fixed
