Menu Development Flashcards

1
Q

Preselect menu

A

alternative food choices are given prior to meal time

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2
Q

Nonselective

A

predetermined; offers no food choices

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3
Q

Restaurant

A

same choices offered each day; variety; offered commercially as well

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4
Q

Table d’hote

A

multiple course meal at a set cost

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5
Q

A la carte

A

each menu item is priced separately

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6
Q

Catering

A

special event menus; client based changes as well as cost parameters

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7
Q

Cycle menu

A

menus repeated over a certain time period; length depends on facility (weeks to months); seasons should be considered

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8
Q

Food Cost

A

total money spent for edible products (related to volume of sales)

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9
Q

AP (As Purchased) weight

A

amount of product including unusable items;

AP = amount needed oz/% yield
divided by 16 oz to convert to lbs.

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10
Q

Edible portion (EP)

A

amount of product after preparation

EP = amount x % yield

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11
Q

Food Cost percentage

A

(food costs divided by food sales) x 100

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12
Q

Menu Engineering matrix

A

Classifies each food item into 4 categories based on menu mix (popularity) and contribution margin (profitability).

Workhouse = very popular, low profit

Star = popular, profitable

Dog = unpopular, low profit

Question mark = profitable, not popular

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13
Q

Main Control of Foodservice Operation

A

Menu

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