MENU AND TYPES OF MENU

Question 1

A detailed list of foods to be served at a meal.

Answer 1

Menu

Question 2

A total list of items offered by a foodservice.

Answer 2

Menu

Question 3

demographics
sociocultural influences
nutritional influences
food consumption, trends, habits, preferences

Answer 3

Customer Profile

Question 4

statistics and populations

-age, sex, gender, health status, level of educ, economic info

Answer 4

Demographics

Question 5

marital status, lifestyle, ethnic bg, values, religious practices

Answer 5

Sociocultural influences

Question 6

The degree to which nutrition influences the menu planning process depends on the type of foodservice and the market it serves.

Answer 6

Nutritional Requirements

Question 7

used as a guide for ensuring that menus are nutritionally sound.

Answer 7

Recommended Daily Allowances

Question 8

DRI

Answer 8

dietary reference intakes

Question 9

RDA

Answer 9

recommended dietary allowance

Question 10

AI

Answer 10

adequate intake

Question 11

UL

Answer 11

tolerable upper intake

Question 12

Food habits are based on many influences, the most direct being the attitude of the parents in the home about food.

Answer 12

Food consumption, trends, habits, preference

Question 13

The family’s ethnic and cultural backgrounds, lifestyle, and economic level combine to determine the foods served and enjoyed.

Answer 13

Food consumption, trends, habits, preference

Question 14

commercial or those establishments open to public which are operated for profit and which may operate facilities and supply meal service on a regular basis.

Answer 14

Profit-oriented

Question 15

table appointments and manner of service comparable to those of a good home.

Answer 15

Table

Question 16

provide rapid service with a minimum number of table appointments necessary for adequate service.

Answer 16

Counter

Question 17

usually more informal, less extensive menu.

Answer 17

Combination of table and counter

Question 18

unique in that the patron is served in the privacy of his room or an informal drive-in tray.

Answer 18

Tray or Table

Question 19

customers make selection from food displayed at a service counter and assemble food on tray to be carried on tables.

Answer 19

Cafeteria

Question 20

food set out on a counter in buffet either from self-service or to be served by an attendant; limited service; informal.

Answer 20

Buffet

Question 21

individual items or complete meals packaged and either taken from the premises by the patron or ordered by phone and delivered to him.

Answer 21

Take-out service

Question 22

popular in commercial food services. A la carte menu calls for pricing each food item separately, allowing and individual to order only what he wants

Answer 22

A La Carte

Question 23

used only once, usually for special occasions.

Answer 23

Single Use

Question 24

offers a fixed menu price. May be a selection of items ( choice of dessert or beverage). Recommended for operations where customer’s preferences are known and can be easily predicted.

Answer 24

Table D’ Hote

Question 25

Menu for the day. Convenient for utilizing left overs and food bargains.

Answer 25

Du Juor

Question 26

common in hospitals. Institutions offering this have alternatives to offer if clients do not like any of the offerings.

Answer 26

Non-Selective or Preselective

Question 27

offers a wide variety of selection of various categories of dishes, like in big Chinese restaurants.

Answer 27

Extensive Menu

Question 28

designed to be repeated within a specified time span. Cycles may change depending on the season and on certain days.

Answer 28

Cycle Menu

Question 29

menu that does not change. Usually printed on stiff, durable paper. Differs from the ordinary menu in that it lists a wide variety of foods so that any time of day or night, a customer can get what he wishes to eat.

Answer 29

California Menu