Menu Planning In Food Services Flashcards
Describe the menu
Itemized list of foods that may be offered (restaurants) or served (hospitals)
Bill of fare
French word for “a detailed list”
Focal point of food service operations
Menus are originally given as __________ and __________
souvenirs and advertisements
It is a reproduction of _______ ________ ______ from banquets
Private gourmet dinner
3 purposes of menu planning
Information dissemination
Marketing tool
Tools in meeting nutritional objectives
Menus inform the patrons of
Days and hours of operations
History of the restaurant
Descriptions of unusual food items
Special services available
Marketing tool
Menu that sells
Invitation
Attract customers and generate sales
Used in commercial FS
Tool in meeting nutritional needs
Non-commercial FS
Meet needs and wants of a known population
Menu classification
Extent of selection
Extent of use/menu schedule
Methods of pricing
Meal times
Modified diet
Specialty menu
Extent of selection
Full-selective
Non-
Limited or semi-
Extent of use/menu schedules
Single use
Cyclic
Static
Method of pricing
Ala carte
Du jour
Table d’hote
Meal times
Breakfast
Lunch
Dinner
Supper
Brunch
California
Snack
Tea
Modified diets
Master menu + diet manual
Specialty menu
Children’s menu
Diet menu
Wine list
Ethnic menu
Room service menu
Take-out menu
Banquet menu
Market menu
Reception and cocktail menu
Objectives of meal planning
Economic
Merchandising and marketing
Production and quality
Factors to consider in menu planning
Organizational mission and goals
Physical factors: operational and managerial
Patron and artistic factors
Physical factors
Theme
Budget
Equipment, utensils, and physical facilities
Type and style of service
Personnel
Ability to maintain consistent standards
Time of day
Season
Climate
Availability of food sources
Strategies in menu planning
Balance cost
- plan entree first
- distribute costly ingredients throughout the week
- include foods in season
- select proper accompaniments
Nutrition
- complement ingredients
- supplement with accompaniments
Economy in planning
- maximize use of equipment
- limit the need for last minute preparation/plating
- limit dishes with multiple preparation and/or preprep
Food safety
- avoid foods with known risk
- avoid partially cooked foods
Aesthetic appeal
- vary mode of prep
- pair wet and dry items
- complement dishes
Evaluating a menu
Organizational mission and goals
- plate waste
- nutritional status
- patron satisfaction
- sales
- patient recovery
Operation and management goals
- economic use of resources
- feasibility to prepare with resources
Patron and artistic goals
- vary in texture, color, form
- pleasant food combinations
- repetition of dishes in cycle menu
- acceptability to target patrons
Menu engineering
- popularity
- profitability
Refers to a person’s ability to recall the first and last item on the list
Serial positioning (rule of primacy and recency)
Von Restorrf effect
Refers to the ability to recall distinctive items on the list
Sweet spots
First, last, most frequently
Series of movements made by the eye as it shifts between fixation points during the viewing of a stimulus
Scanpath
Suggests that the most influential region is the the one that lies above the midpoint of the right page
William Doerfler
