Menu Development Flashcards
1
Q
What are the 3 key information in menu design/planning?
A
- define purpose
- type of institution
- mission statement
- primary clientele
- secondary clientele (if any) - define means
- business type
- labor organization
- equipment available
- production method - define limitations
- supply policies
- physical/accessibility limitations
- visibility/reputation
2
Q
What are the 9 step to menu design/planning?
A
- decide on length of menu cycle
- select meal items (form most expensive to least)
-main dish [meat, fish, legume]
-include 1 or more vegetables that blend will with other
flavour, texture, colour
apply in main dish, salad, soup, sandwhich, crudité
-decide on the kind of potatoes or substitute to be served with main course - choose the fruits
-at least 2 per day
-one should be citrus (at breakfast or appetizer or in salad/dessert) - decide on salad if it is being served
- decide on appetizer (soup or other) if served
-compliments main dish
-light soup+heavy meal or heavy soup + light meal
-check that meat flavour/vegetables are not repeated elsewhere in meals - decide on bread choice (whole grain and variety whenever possible)
- balance the dessert with rest of meal
-ensure fruit-based and milk based are well represented
-check fresh fruits often available - decide on garnishes and relishes to compliment meals
- add/coffee/milk (choice of fat content) to every meal
3
Q
What are two possible methods for menu evaluation?
A
Method A: menu planning steps
Method B: considers 3 evaluation categories
4
Q
What are the 3 categories in method B?
A
- food itself
- combo of colour, shape, consistency, flavour, texture, temp.
- use of garnish
- aroma
- portion - food production (purchasing to distribution)
- availability of supply
- season concerns (changes quality, availability, cost)
- use of equipement
- staffing need: skills/time
- degree of selectivity-manageable?
- effectiveness of food holding and food distribution (time/temp) - clientele
-turnover rate: length of stay vs. length of menu cycle
-time to eat/speed of service
nutrition: conform to nutrition policies or recommendations?
any additional dietary requirements and special diets to be met? - minimum adaptations
-requirements and preferences: portion size (appropriate/varied)
-menu suitability to clientele= eating abilities/preferences
-suit ethnic/culturally
-form of food easy to consume?
5
Q
What are some menu evaluation formats?
A
1 day format:
a few days, week or a whole menu cycle format
evaluating several menu types regular and therapeutic format
6
Q
What are the steps to a 1 day menu evaluation?
A
1 day format:
- take one day selection of menu = arbitrary/random or one chosen by patient
- evaluate selection according to method A or B
- consider possible selections: how to they affect the evaluation?
- evaluate other aspects related to production, distribution, cost of whole menu/menu cycle, clientele ethnicity and preferences
- total combination of items
- workload of different areas and skills required
- likely availability of supplies
7
Q
What are steps to evaluate a menu based on a few days, a week or a whole menu cycle?
A
- use menu planning steps (method A) as gude to discuss food
- evaluate characteristics related to food production and distribution (daily and weekly basis)
- evaluate characteristics related to clientele
- remember to compare end of cycle to beginning of cycle
8
Q
How can several menu types (regular and therapeutic formats) be evaluated?
A
- evaluate regular menu first as a base
- discuss other menus, mentioning additional points
- consider integration of menus in production and distribution