Module 5 Flashcards
Menu evaluation based on organizational mission and goals
- sales
- plate waste
- patient recovery
- nutritional status
- patron satisfaction
Considerations in patron and artistic factors (7)
- Demographics (number, age, gender, health status, ethnicity and level of education etc)
- Socio-cultural influences
- Occupation
-Nutritional Requirements - Dietary Reference Intakes
- Food Consumption, Trends, Habits and Preferences
- Paying capacity
- Food safety
Considerations in operational and managerial factors (10)
- Theme
- Budget
- Equipment, Utensils and Physical - - Facilities
- Type and Style of Service
- Personnel (number, skill, availability and trainability)
- Ability to maintain consistent standards
- Time of day
- Season
- Climate
- Availability of food sources
Factors to consider in menu planning
- organizational mission and goals
- operational & managerial
- patron and artistic factors
Original purpose of menu in commercial food service
as souvenir and advertisement
Classification of menu that shows extent of use/menu schedules
- Static menu (e.g. quick-serve restaurants)
- single-use menu (e.g events)
- cyclic (e.g. weekly or monthly)
Menu evaluation based on operational and management goals
- economic use of resources
- feasibility to prepare within the given resources
Objectives of menu planning
- economic
- merchandising and marketing
- production and quality
Other factors to be considered in menu planning (9)
- Meal period/s covered or Meal plan
- Menu pattern/Menu format (extent of choice/food category)
- Extent of use
- Local policies/regulations
- Popularity index
- Profitability index
- Menu files & inventory of foods on hand
- Cookbooks, magazines about food, and trade publications
- Suggestions given by patrons
How to ensure food safety?
- avoid using food ingredients with known risk
- avoid dishes with partially cooked ingredients
Purpose of menu in non-commercial food service
Tool to meet nutritional objectives:
- meet the needs and wants of a known population
Purpose of menu in commercial food service
As marketing tool:
- invitation to select something that pleases
- designed to attract customers and generate sales
Refers to the overall ability of the person to recall distinctive items on the list
Von Restorff Effect (attention-grabbing tactics)
Objective of Patron and Artistic Factors
satisfy their needs, wants, and expectations
Classification of menu that shows meal times (8)
- breakfast menu
- lunch menu
- dinner menu
- supper menu
- california menu
- brunch menu
- tea menu
- snack menu
Purpose of Menu
Provides info to patrons:
- days and hours of operation
- available special service
- narrate history of establishment
- describe unusual/exciting dishes, food techniques and features (i.e. vegan)
How to optimize nutrition quality when planning a menu
- combining ingredients with complementing nutrients
- supplement main meal with accompaniments, snacks, or beverage
aka Bill of Fare
Menu
Menu evaluation based on patron and artistic goals
- variety in texture, color, flavor, and form
- pleasant food combinations
- repetition of dishes in cycle menu
- acceptability to target patrons
What type of terms are used in menu
Sensory terms
Purpose of menu as a nutritionist
to communicate the characteristics of dishes
Considerations in organizational mission and goals
- appropriate to the food service
- consistent with organizational mission, goals, philosophy, and policies
- reflect the organization’s stated purpose as defined in the mission statement
How do customers know the food items available back then?
servers describe the menu based on memory
Focalpoint of food service operations
Menu
