Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

MENU DESIGN > M1 > Flashcards

M1 Flashcards

1
Q

a list of food and beverage products available or given by food establishments, based largely on customer demand and tailored to meet organizational goals

A

MENU

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

FUNCTIONS OF MENU

A
  1. Information
  2. Order
  3. Choice
  4. Image
  5. Sales
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

he ensure that the items mentioned on the menu are available at all times and as per description.

A

RESTAURANT MANAGER

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

The word MENU dates back to _________, but the custom of making such a list is much older.

A

1718

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

In the earlier times, the _______ (bill of
fare) or menu of ceremonial meals was
displayed on the wall loadable with the
kitchen staff to follow the order in which the
dishes were to be served.

A

escriteau / or menu

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

a purpose of menu is to ___________

A

inform- to tell customers about what’s available at what price, and to inform employees about what needs to
be produced.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

lists the prices for each item separately. While the prices tend to be higher, This menu have more flexibility. Customer can choose individual items and combine them any way they want.

A

A la Carte Menus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

change daily, depending on what’s available or what the chef prepared. It is a French phrase that means “of the day”.

A

Du JOUR Menus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

–is a menu (or section of a menu) with options that are repeated over a specified period of time.

A

Cycle Menu

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

is a larger menu that is usually organized into categories and does not change frequently. It’s the most often used menu today, and it’s probably what comes to mind when you think of menus.

A

Static Menu

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

is one that has a limited number of selections and a fixed total price.

A

Fixed Menu

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Also commonly called a set menu, and there are
two common types:

A
  1. table d’hote menu
  2. pix fixe menu
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

(that offers a choice of appetizer, entrée, and dessert all at a fixed total price)

A

table d’hote menu

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

(french term meaning “fixed price”.

A

pix fixe menu

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Menu for various meals and Occasions

A
  1. BREAKFAST MENU
  2. LUNCHEON MENU
  3. AFTERNOONS MENUS
  4. DINNER MENUS
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Ways to Categorize Menu

A
  1. Function of the menu
  2. Meal/Time Period
  3. Style of service
  4. Pricing styles
  5. Amount of selection
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

OTHER TYPES OF MENU

A
  1. Beverage Menu
  2. Cocktail Menu
  3. Dessert Menu
  4. Digital Menu
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

FACTORS AFFECTING THE MENU

A
  1. Logical constraints of the operation
  2. Stakeholders
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Menu Development Process

A
  1. Customer /Competition Knowledge
  2. Menu Plan
  3. Menu Launch
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

CUSTOMER / COMPETITION KNOWLEDGE

A
  1. Menu selection
  2. Menu pricing and perceived value
  3. Food quantity and quality
  4. Waiting Times
  5. Server’s knowledge
  6. Cleanliness
  7. Décor
  8. Restaurant location
  9. Promptness of service
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

IN DESIGNING YOUR SURVEY:

A

THE RESTAURANT MINIMUM STANDARDS SURVEY

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Steps in creating an effective customer survey

A
  1. Decide what the survey is supposed to elicit.
  2. Identify the audience of the survey and how they will relate to the questions asked.
  3. Design the questions after deciding on the format of each.
  4. Write the survey.
  5. Conduct acompetition survey.
  6. Administer a pilot survey with a small sample of people to review the effects.
  7. Validate that the results of the pilot survey are meaningful and complete.
  8. Make adjustments based on the results of the pilot.
  9. Publish the survey and distribute it to your customers and/ or potential customers.
  10. Collect and tabulate the results.
  11. Analyze the results.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

refers to service, food and beverage
offerings, and the entire operations-for instance, cleanliness

A

Restaurant Minimum Standards

24
Q

refers to the homogenous environment: for example, all the restaurants nearby that offer the same type of menu that you want to offer.

A

DIRECT COMPETITION

25
comes from the restaurants that do not share the same cuisine but do share a customer base
INDIRECT COMPETITION
26
Menu affects every step of a restaurant operation, from planning to everyday functioning
MENU PLANNING
27
MENU PLANNING INVOLVES
1. Menu Types 2. Menu Nutrition 3. Menu Design 4. Menu Costing
28
MENU PLANNING INVOLVES:
1. menu types, 2. menu nutrition, 3. menu design 4. menu costing
29
MENU TYPES
I Standard Menu - static 2. Combination Menu 3. Specials 4. Cycle Menu 5. Daily Menu
30
when a foodservice operation has a clientele who must use its services
CAPTIVE MARKET
31
one of the foundational documents that inform American nutrition education programs. Educators turn to this document to learn what they should tell their students about healthy lifestyle habits.
Dietary Guidelines for Americans 2015-2020
32
The Food and Nutrition Research Institute - Department of Science and Technology (FNRI-DOST) initiated and chaired the inter-agency and multidisciplinary Technical Working Group on the 2012 guidelines.
Nutritional guidelines for Filipinos (Mga Gabay sa Wastong Nutrisyon Para sa Pilipino)
33
The Philippines uses the daily nutritional guide pyramid and has developed pyramids for different population groups.
FOOD GUIDE
34
Carbohydrates, lipids, protein, and water are considered ____________ as they are required in relatively large quantities-multiple ounces per day.
macronutrients
35
Vitamins and minerals are caled____________ as they are needed ni much smaler quantities, measured in milli- grams or micrograms per day.
micronutrients
36
is a measure of energy that food delivers to the body.
Calorie(short for kilocalorie)
37
Foods that are provide a large quantity of nutrients (specifically, vitamins and minerals) per calorie
NUTRIENT-DENSE
38
food and drink supply little more than calories to the body.
CALORIE-DENSE
39
provide 4 calories of energy per gram.
CARBOHYDRATES
40
are the category comprised of fats, oils, and cholesterol.
LIPIDS
41
- provide 4 calories of energy per gram and are a component of most parts of the body. - made up of amino acids,
PROTEINS
42
nine amino acids are not created by the body sufficient quantity for survival called
essential amino acids.
43
Foods that provide al nine essential amino acids are termed ____________;
complete proteins
44
foods that are missing at least one of the nine are called ____________.
incomplete proteins
45
delivers no calories to the body, but it is an essential nutrient for proper bodily function.
WATER
46
plays a critical role in digestion that impacts health in a positive way.
FIBER
47
Alcohol provides 7calories of energy per gram, so it si not acalorie-free drink.
ALCOHOL
48
Ahealthy diet should also be adequate but moderate.
TRUE
49
are a physical reaction to certain stimuli, and for some people, specific foods can trigger an allergic reaction.
ALLERGIES
50
Creating a Healthy Menu
1. Vegetarian and Vegan Diets 2. Low-Fat Diets 3. Low-Sodium Diets 4. Low- Carbohydrate Diets 5. Gluten-Free Diets 6. Lactose-Free Diets
51
When planning for sales, no tool si more influential than the menu itself.
MENU DESIGN
52
MENU DESIGN Principles
.I Paradox of Choice 2. Decoy Effect 3. Social Proof 4. Semantic Salience 5. Priming and the "Pain" of Paying 6. Use Boxes to Emphasis and Draw Attention 7. Choose Right Colors and Pictures
53
the expectation of what the cost should be, if you comply with all cost control procedures.
Menu Cost or Potential Cost
54
How much a customer is charges for na item
Menu Pricing
55
the number of specific items sold/ the total number of item sold
MENU MIX PERCENTAGE/ SALES MIX
56
for a new restaurant is far more time- consuming and costly than one for an established restaurant.
MENU LAUNCH
57
Good menu design addresses
1. Menu’s Layout 2. Physical Characteristics 3. Content

MENU DESIGN (3 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions