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Food Service Logistics > Menu Development > Flashcards

Menu Development Flashcards

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1
Q

?: allows a manager to examine a menu item’s profitability and popularity so proactive decisions can be made

A

Menu engineering

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2
Q

Menu planning principles:

A

Color, food shapes, textures, flavors

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3
Q

?: menu does not change daily or seasonally

A

Static menu

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4
Q

?: has specials for the day, offers flexibility for small busy restaurants

A

Du jour menu

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5
Q

?: may vary en entree price

A

Table d’hote menu

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6
Q

?: prices each food item separately

A

A la carte menu

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7
Q

?: used once eg for special event

A

Single use menu

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8
Q

?: for each day of a cycle, menu is different, cycle repeats on a regular bases weekly or monthly

A

Cycle menu

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9
Q

Benefits of cycle menu:

A

save time/food cost, offers variety, ability to buy in bulk, staff become familiar so more efficient production

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10
Q

Contribution margin =

A

Profit

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11
Q

Menu mix =

A

Popularity

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12
Q

Plow horse:

A

High popularity, low profit

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13
Q

Star:

A

high popularity, high profit

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14
Q

Puzzle:

A

low popularity, high profit

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15
Q

Dog:

A

low popularity, low profit

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16
Q

Ways to improve popularity for puzzle items:

A
  • reduce selling price
  • feature as special
  • give priority on menu
  • offer small portion size
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17
Q

___ items: cost of money to make and don’t sell enough units to offset extra food cost

A

Dog

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18
Q

Ways to improve plow horse items:

A
  • improve appearance
  • decrease portion size
  • decrease food cost
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19
Q

Popularity index=

A

unit sales/ total sales

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20
Q

Profit contribution=

A

profit ( selling price-food cost) / total profits

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21
Q

Ways to reduce food cost:

A
  • standardize recipe
  • ingredient and portion control
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22
Q

3 types of forecasting

A

1) Qualitative techniques
2) time series and projections
3) casual methods

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23
Q

?: based on expert opinons and consider special events.

A

Qualitative techniques

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24
Q

?: may or may not rely on historical data. include delphi methods, market research, panel consensus

A

Qualitative techniques

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25
Q

?: use exponential smoothing and moving averages

A

time series and projection methods

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26
Q

?: look at patterns and changes in patterns using only historical data

A

time series/projection methods

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27
Q

?: each point of the average if the average of n consecutive points prior

A

Moving average

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28
Q

?: includes regression models, econometric models, intention-to-buy survey, input-output models.

A

Casual methods

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29
Q

? methods are more statistically intensive than moving averages

A

Regression/Linear regression models within casual methods.

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30
Q

Effective production plan:

A
  • reduce wasted time, labor cost
  • reduce need for safety stock so reduce inventory cost
  • optimize equipment usage and increase work capacity
31
Q

?: includes receiving, purchasing, inventory control, storage. develops specifications, evaluate bids, chooses suppliers

A

Procurement

32
Q

Informal procurement process:

A

1- Develop specifications in writing
2- identify sources able to provide products
3- contact sources
4- evaluate bidder’s response
5- determine responsive and responsible bidder at lowest price

33
Q

?: scores bidders based on established scoring criteria

A

Formal procurement

34
Q

Formal procurement :

A

scores bidders based on established scoring criteria.
1) competitive sealed bidding
2) competitive negotiation

35
Q

?: uses invitation to bid

A

competitive sealed bidding

36
Q

?: uses request for proposal RFP

A

Competitive negotiation

37
Q

?: trade industry obtains products below retail value, sells to retail establishments and marks up price to retail value to make profit

A

Wholesale

38
Q

?: purchase and sell goods and take ownership of goods

A

Wholesalers

39
Q

?: independent sales representative who contract with certain manufacturers and prime source producers arranging transactions between parties

A

Brokers

40
Q

?: not title to the goods sold

A

Brokers

41
Q

?: sells manufactures products to wholesale and retail customers

A

Manufacturer’s representative

42
Q

?: foodservice operations create collective buying power to purchase more products at a lower price

A

Group purchasing

43
Q

?: used when product is subject to spoilage

A

cost-percentage pricing

44
Q

?: request items from purchasing manager

A

Requisition form

45
Q

?: lists items to be purchased from supplies and completed by buyer

A

purchase order

46
Q

?: provided by supplier to buyer in order to request payment for items received

A

Invoice

47
Q

Receiving process:

A

1- compare purchase order to invoice
2- inspect item against invoice
3- accept/reject items
4- complete receiving record, sign invoice
5- place products in storage

48
Q

?: give receiving clerk invoice/purchase order without quantity, wt, price

A

Blind checking receiving method

49
Q

ABC inventory classification system

A

A: 10-20% of inventory items with 60-80% of purchasing cost
C: 50-60% inventory items with 5-10% purchasing cost
B: in middle

50
Q

?: running balance of inventory on hand

A

Perpetual inventory (TIME CONSUMING AND EXPENSIVE)

51
Q

?: done once a month with physical counts recorded on spreadsheet

A

physical inveotry

52
Q

?: how many times in a month inventory turned into revenue

A

Inventory turnover

53
Q

?: will reorder in x days before reaching safety/par stock rather than waiting to reach par stock

A

Fixed order quantity systems

54
Q

?: brings stock number up to par level each time order is place regardless of how much on hand

A

Par stock ordering

55
Q

?: deplete stock to safety method before order is placed

A

Minimum-maximum stock method

56
Q

?: purchase items needed for immediate production

A

Just-in-time purchasing

57
Q

?: kitchens that produce items for immediate service. cook-to-serve

A

conventional

58
Q

?: labor heavy and need equipment for food holding. workload unevenly distributed

A

conventional

59
Q

?: ready prepared foodservice systems have kitchens that produce and chill menu items and then heat for service

A

Ready prepared

60
Q

?: food prepared in large, central kitchen, delivered in bulk to satellite locations for final production and service. School systems, airlines

A

Commissary

61
Q

?: prepared foods require minimal assembly or cooking prior to service being purchased

A

assembly/serve

62
Q

?: convenience food/ minimal cooking concept

A

assembly/serve

63
Q

?: food is prepared and portioned, assembled at central locations

A

Centralized delivery-service system

64
Q

?: main kitchen with satellite locations. bulk locations prepared and transported to locations

A

Decentralized delivery-service system

65
Q

Service based factors:

A
  • facility type/layout
  • personnel skill
  • economic factors
  • food safety concerns
  • meal service timing
  • energy usage
  • service style
66
Q

Customer based factors

A

number of customers serves, how quickly, and what environment served

67
Q

?: customer carries food from display to dining area

A

self-service

68
Q

?: customers follow each other in line and served by employees behind counter

A

Traditional cafeteria style

69
Q

?: separate counter areas provide different menus

A

hollow square/free flow/scramble cafeteria style

70
Q

?: outside company contracted to keep items stocked

A

Machine vending

71
Q

?: many options and hold up under long presentation time

A

Buffet

72
Q

?: talk to someone in car

A

drive thru

73
Q

?: trays delivered to floor pantry/patient requires cooperation between subsystems

A

Tray service

74
Q

Wait service:

A
  • American, french, russian

Food Service Logistics (3 decks)

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