Menu Planning In Food Services

Question 1

Describe the menu

Answer 1

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

Question 2

Menus are originally given as __________ and __________

Answer 2

souvenirs and advertisements

Question 3

It is a reproduction of _______ ________ ______ from banquets

Answer 3

Private gourmet dinner

Question 4

3 purposes of menu planning

Answer 4

Information dissemination
Marketing tool
Tools in meeting nutritional objectives

Question 5

Menus inform the patrons of

Answer 5

Days and hours of operations
History of the restaurant
Descriptions of unusual food items
Special services available

Question 6

Marketing tool

Answer 6

Menu that sells
Invitation
Attract customers and generate sales

Used in commercial FS

Question 7

Tool in meeting nutritional needs

Answer 7

Non-commercial FS

Meet needs and wants of a known population

Question 8

Menu classification

Answer 8

Extent of selection
Extent of use/menu schedule
Methods of pricing
Meal times
Modified diet
Specialty menu

Question 9

Extent of selection

Answer 9

Full-selective
Non-
Limited or semi-

Question 10

Extent of use/menu schedules

Answer 10

Single use
Cyclic
Static

Question 11

Method of pricing

Answer 11

Ala carte
Du jour
Table d’hote

Question 12

Meal times

Answer 12

Breakfast
Lunch
Dinner
Supper
Brunch
California
Snack
Tea

Question 13

Modified diets

Answer 13

Master menu + diet manual

Question 14

Specialty menu

Answer 14

Children’s menu
Diet menu
Wine list
Ethnic menu
Room service menu
Take-out menu
Banquet menu
Market menu
Reception and cocktail menu

Question 15

Objectives of meal planning

Answer 15

Economic
Merchandising and marketing
Production and quality

Question 16

Factors to consider in menu planning

Answer 16

Organizational mission and goals
Physical factors: operational and managerial
Patron and artistic factors

Question 17

Physical factors

Answer 17

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

Question 18

Strategies in menu planning

Answer 18

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

Question 19

Evaluating a menu

Answer 19

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

Question 20

Refers to a person’s ability to recall the first and last item on the list

Answer 20

Serial positioning (rule of primacy and recency)

Question 21

Von Restorff effect

Answer 21

Refers to the ability to recall distinctive items on the list

Question 22

Sweet spots

Answer 22

First, last, most frequently

Question 23

Series of movements made by the eye as it shifts between fixation points during the viewing of a stimulus

Answer 23

Scanpath

Question 24

Suggests that the most influential region is the the one that lies above the midpoint of the right page

Answer 24

William Doerfler

Question 25

Book-like pattern

Answer 25

Commissioned by the NRA and conducted by the Gallup organization (1985)

Question 26

Top-down reading pattern

Answer 26

Book-like reading pattern

Question 27

Sour spots in the book-like reading pattern

Answer 27

Areas 3 and 6