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FN 3348 > Lecture 4 > Flashcards

Lecture 4 Flashcards

1
Q

Why is the menu central to food service operation?

A

Impacts most aspects and sub-systems

Primary control for each sub-system

Supports the theme or character of operation

Used as teaching tool

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2
Q

In the systems model of an organization, what re the points of control?

A

Inputs
Transformation (includes records)
Outputs

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3
Q

What are external factors influencing the menu?

A 
Economu
Tech
Consumer habit/trends
Legislation
Location/Weather
Food safety events
Environment
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4
Q

What is the local foods act?

A

Local food means

a) food produced or harvested in ontario including forest or freshwater and
b) subject to any limitations in the regulations, food and beverages made in ontario if they include ingredients produce or harvested in ontario

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5
Q

What are the goals an targets of the local foods act?

A

Improving food literacy in respect of loan food
Encouraging increased use of local food ny public sector organizations
Increasing access to local. food

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6
Q

How does location/weather affect menu?

A

Legit weather conditions that year can affect yield

Seasonality

Proximity to food sources

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7
Q

What is an example of a food safety event?

A

Food recalls

Menu substitutions

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8
Q

How does the economy affect the menu?

A

Affect # of meals consumed outside the home
Affect type of restaurants selected
Affects funding
Affects ability to attract skilled and unskilled labour

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9
Q

Why did sales in food service industry grow?

A

Due to increase in menu prices based on the increase of minimum wage

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10
Q

What are some meal trends?

A

Increase in snacking and grazing and a decrease in eating meals

Purchasing breakfast outside the home

All day breakfast

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11
Q

What re the food trends?

A

Vegetarian/vegan

Consuming multicultural food

Healthy eating

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12
Q

What are some food service trends?

A

Room service in hospitals

Addressing food waste

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13
Q

What are the internal factors affected the menu?

A 
Therapeutic diets
Facility and equipment
Ownership/mission
Operations
Population served
Budget
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14
Q

What is the internal factor of ownership/mission?

A

For profit vs not
Level of quality
Theme of food

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15
Q

What is the operations internal factor?

A 
Foodservice system
Unionized vs not
Workforce skill
Utility costs
Management structure
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16
Q

What is population served internal factor?

A 
Expectations of service and quality
Age 
gender
Number 
Preferneces/intolerances
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17
Q

What is budget as an internal factor?

A 
HR
F&Beverage
Supplies
Equipment
Maintenance
Marketing
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18
Q

What is therapeutic diets as an internal factor?

A 
Therapeutic diets
Allergies
Texture modified
Thick fluids
Food intolerances
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19
Q

How is the top of menu chosen?

A

Influenced buy the organizations mission and or dining concept

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20
Q

What are the 3 main types of menus?

A
  1. Static/Set
  2. Single Use menu
  3. Cycle Menu
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21
Q

What is a static/set menu?

A

Same offering daily
Customers change daily
-roomservice concept in hospitals

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22
Q

What is a single use menu?

A

Used for an even holiday or special function

-New Years menu in long term care home

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23
Q

What is a cycle menu?

A

Different menu items offered each day over a set period there the whole menu is repeated
Same customers for a long period of time

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24
Q

What is a table d’hôte menu?

A

Price is incorporates several menu categories for a fixed price

25
Q

What is a la carte?

A

Food items are priced individually

26
Q

What are the 3 kinds of selective menus?

A 
Selective
-2 or more selection in each menu category
Semi Selective
-offers choice in some menu categories
Non-Selective (house menu)
-offers no choice in any menu category
27
Q

What are characteristics of a selective menu?

A

Provides for variety and caters to preferences

Requires lard inventory

Difficult to balance workload and equipment

28
Q

What is a meal plan?

A

An outline of the number of meals and or snacks offered in a 24 hour period

29
Q

What is a cycle menu?

A

Set of menus that rotate for defined periods of time.

30
Q

How long should cycle menus go for?

A

Determined by the type of foodservice operation, in general the longer the length of stay the longer the menu ccycle

31
Q

What are the advantages of a cycle menu?

A

After planning, there is a lot of free time for changes
Able to Standardize recipes, prep and production
Forecasting and purchasing is simplified and predictable
Balance workloads longterm
Forecast budgets

32
Q

What are disadvantages of cycle menu?

A

May not incorporate seasonal foods

Patients/resident may find it monotonous

Complaints when it does not include well like foods frequently

33
Q

What is a meal pattern?

A

Outline of menu item categories offered at each meal and number of choices in each category

34
Q

In long term care homes what do we try and not dp to diets?

A

We try to liberalize their diets and not make them so strict

35
Q

Where do people get menu ideas from?

A 
Industry Journals
Popular Magazines
Restaurants
Cooking Shows
Culinary Websites
Trade Shows
Talk to people
36
Q

What are the steps in thee menu planning process?

A 
Set objective
Determine the structure
Environmental analysis
Plan
Evaluate
Test
Monitor
Set. revision Date
37
Q

In planning a menu, what are the step involved to set the objective?

A

Based on:

  • organizations mission/business plan
  • Results of customer/patient feedback
  • Factors in the environmental scan
  • overall goal what we want the menu to look like
38
Q

In planning a menu, what are the step involved to determine thee structure??

A 
Decide on:
Team members
-Reps from all areas of foodservice 
Time line
-working backwards
Menu parameters
-meal pattern and # of choices
Service
-caf, sit down tray etc
39
Q

When looking at the time line, what are the steps when working backwards?

A 
Start at target implementation date
Consider union agreements to change
Consider lead time for testing products
Consider time for sourcing and delivery of new items
Consider budget implications
40
Q

In planning a menu, what are you looking for when conducting an environmental scan?

A

Internal and external factors

41
Q

When you are planning the menu, what is the order you are supposed to plan your menu?

A
  1. Entrees
  2. Soup and salad
  3. Veggies for entree
  4. Side dish
  5. Dessert
  6. Garnishes
  7. Bread
  8. Beverage selection
  9. Breakfast options
42
Q

In planning a menu, what are we evaluating in terms of food attributes?

A 
Colour
-2 or more contrasting colours
Texture
-Mouth feel, crisp, soft, smooth 
Consistency
Shape
-cute veggies in different ways 
Flavour combos
Variety in preparation
-raw,baked,fried
Temp
Balance and repetition
43
Q

What % of hospitals in the UK had complaints about food?

A

55%

-the standards were introduced in 2015 but not legally binding

44
Q

In planning a menu, how do you evaluate managerial options?

A
  1. Nutritional Adequacy
    - Food guide and DRIs
  2. Equipment and facility capacity
    - can we make enough
    - correct equipment
    - bottle neck?
  3. Staffing Capability
    - labour hours available
    - skilled vs unskilled
  4. Budget
    - according to forecast
  5. Food availability
    - menu be sourced and delivered consistently?
  6. Organization specific challenges
    - warewashing faciliities
  7. Legislation
    - have requirements been met
45
Q

In planning a menu, how do you test it?

A
  • Specials provide opportunity to tis new recipes and products
  • Sensory panels
  • Sensoru test sheet
  • Testing can be done simultaneously to other menu planning steps
46
Q

In planning a menu, how do you monitor the success?

A

Popularity of menu items
-Surveys, tally, audits, patient comments, plate observation and waste
Ingredient Changes
-how they effect product whether made inhouse/outsourced
-how the effect textured and therapeutic diets
Products Availability
-outsourced
Workload Balance
-injuries, feedback, sick time
Budget
-month/quarter/year

47
Q

what is the master menu used for?

A

For most aspects of the foodservice operation, including communications
-keeping it updated is vital to success

48
Q

Why do we have textured and therapeutic menus?

A

Modified from regular and based on:

  • RD recommendations
  • diet Manual
  • Other standards
49
Q

What is the balance that is tiring to be maintained when planning menus in health career organizations?

A

Nutritional composition vs patient/resident preferences

50
Q

When designing a menu for long term care homes, what is the purpose?

A

Provide residents with options
Menu must be posted
Contains choices in large font

51
Q

When designing a menu for hospitals, what is the purpose?

A
  • If select, provide options
  • Identify items that patients can and cant have based on diet
  • used as teaching tool for patients
  • clear and easy to read
52
Q

When designing a menu for restaurants, what is the purpose?

A

provide customer with options, contributes to dining experience

Art and science to creating a menu that reflects the restaurants theme

53
Q

What are ways to describe the menu?

A 
Quantity
Quality
Price
Brand Name
Product Origin
Preservation
Preparation
Nutrition claims
54
Q

In longterm care facilities in Ontario what do most of their residents have?

A

90% some form of cognitive
impairment

64% diagnosed with Alzheimers/Dementia

1/3 sever impairment

55
Q

What % of residents in longterm care require help/??

A

85% require extensive or complete help with daily activities

-compared to 77% 5 years ago

56
Q

In terms of long-term care in Ontario, how is the ownership distributed?

A

58% of homies are privately owned
24% NFP/charitable
16% municipal
2%other

57
Q

How big are most long term care homes?

A

96 beds or fewer

-45% located rurally

58
Q

What is the average time to placement in longterm care?

A

Wait is 161 days

FN 3348 (11 decks)

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