Menu Planning Flashcards
Define the role of a menu
it is a foodservice operation’s plan for the foods it will prepare and serve to diners
a critical internal control that reflects an operations inputs and desired outputs
What factors influence menu planning?
Staffing, budget, facility, desired outputs, target audience, nutritional needs (if applicable)
What are the menu obligations in a Health Care setting? (4)
nutritious, safe, familiar, within boundaries of the facility budget/staffing/equipment/system
When does a dietitian have the right to order therapeutic diets?
when they have evidence of need and benefit
What is menu auditing? How are health care food services audited?
data collection to support a comparison of what is actually happening to a defined standard of what should be happening
In health care they are a legal obligation based on a comparison to Canada’s Food Guide
How does Canada’s legislation protect those vulnerable to poor nutrition/food intake?
Long Term Care Accommodation Standards + Child Care Licensing Regulations are government legislations standards to ensure they are protected against compromised nutrition intake
Audits ensure they provide proof that foods served support health
What are the different categories of menus?
- by frequency of change
- by degree of choice
- by pricing
menus that stay the same/rarely change, common in restaurants (quick service to upscale are
static menus
menus that change daily or used for special event w/ one-time use, common in fine dining that operates on local/seasonal items and for catered events are
daily/single use menus
menus that have a pattern that repeats on a regular basis that can often be planned seasonally, most commonly used in institutional setting where it’s the same audience for longer period of time (ie. hospitals/long-term care) are
cycle menus
menus where foods are presented and diner must select from options, choices have to be broadly appealing/accepted to vast majority are
non-selective
menus that allow diner to make choices/selections in advance, less waste but requires greater variety and higher food costs are
selective
a menu where all dishes are priced individually is a
a la carte
a menu where items are served together and priced as a combo is a
semi-a la carte
a menu that has a fixed price is a
(may have multiple options for each course but each guest gets same number of courses)
prix fixe
a menu where the entire meal is planned and priced (but entrees may vary slightly) is a
table d’hote
what are the 2 parts of a food audit
A: audit number of servings provided compared to the population requirement of the Canada Food Guide
B: audit if the menu is meeting certain directives of Eating Well w/ CFG + preferences/needs of those in care
what audit score do you need to pass
100%
_____ identifies barriers to food intake + patient perceptions of the meal/food
mealtime audit tool (MAT)
