Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

FN 133 LE2 > Module 5 > Flashcards

Module 5 Flashcards

1
Q

Menu evaluation based on organizational mission and goals

A
  • sales
  • plate waste
  • patient recovery
  • nutritional status
  • patron satisfaction
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Considerations in patron and artistic factors (7)

A
  • 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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Considerations in operational and managerial factors (10)

A
  • 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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Factors to consider in menu planning

A
  • organizational mission and goals
  • operational & managerial
  • patron and artistic factors
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Original purpose of menu in commercial food service

A

as souvenir and advertisement

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Classification of menu that shows extent of use/menu schedules

A
  • Static menu (e.g. quick-serve restaurants)
  • single-use menu (e.g events)
  • cyclic (e.g. weekly or monthly)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Menu evaluation based on operational and management goals

A
  • economic use of resources
  • feasibility to prepare within the given resources
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Objectives of menu planning

A
  • economic
  • merchandising and marketing
  • production and quality
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Other factors to be considered in menu planning (9)

A
  • 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 well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

How to ensure food safety?

A
  • avoid using food ingredients with known risk
  • avoid dishes with partially cooked ingredients
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Purpose of menu in non-commercial food service

A

Tool to meet nutritional objectives:
- meet the needs and wants of a known population

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Purpose of menu in commercial food service

A

As marketing tool:
- invitation to select something that pleases
- designed to attract customers and generate sales

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Refers to the overall ability of the person to recall distinctive items on the list

A

Von Restorff Effect (attention-grabbing tactics)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Objective of Patron and Artistic Factors

A

satisfy their needs, wants, and expectations

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Classification of menu that shows meal times (8)

A
  • breakfast menu
  • lunch menu
  • dinner menu
  • supper menu
  • california menu
  • brunch menu
  • tea menu
  • snack menu
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Purpose of Menu

A

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 well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

How to optimize nutrition quality when planning a menu

A
  • combining ingredients with complementing nutrients
  • supplement main meal with accompaniments, snacks, or beverage
18
Q

aka Bill of Fare

A

Menu

19
Q

Menu evaluation based on patron and artistic goals

A
  • variety in texture, color, flavor, and form
  • pleasant food combinations
  • repetition of dishes in cycle menu
  • acceptability to target patrons
20
Q

What type of terms are used in menu

A

Sensory terms

21
Q

Purpose of menu as a nutritionist

A

to communicate the characteristics of dishes

22
Q

Considerations in organizational mission and goals

A
  • 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
23
Q

How do customers know the food items available back then?

A

servers describe the menu based on memory

24
Q

Focalpoint of food service operations

A

Menu

25
Q

Classification of menu that shows specialty food items (specialty menu-9)

A
  • children’s menu
  • diet menu
  • ethnic menu
  • wine menu
  • room service menu
  • take-out menu
  • banquet menu
  • market menu
  • reception & cocktail menu
26
Q

How to balance cost?

A
  • Plan main dish first for the entire menu
  • Select accompaniments appropriate to serve with the entrees
  • Distribute costly ingredients throughout the week
  • Include foods in season
27
Q

Use of menu in the back of the house

A

Use menu as a guide

28
Q

French word for detailed list

A

Menu

29
Q

He suggested that the most influential region is the region that lies above the midpoint of the right page

A

William Doerfler

30
Q

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

A

Serial positioning rule (rule of recency and primacy)

31
Q

Menu according to physician’s orders

A

Modified diet menu

32
Q

Who commissioned and conducted the analysis of reading pattern that suggested a book-like reading pattern

A

Commissioned by the National restaurant Association (NRA) and conducted by the Gallup Organization (1985)

33
Q

Itemized list of foods that may be ordered or served

A

Menu

34
Q

Classification of menu that shows method of pricing

A
  • ala carte (dishes listed separately and individually priced)
  • table d’ hote (bundles)
  • du jour (“of the day”)
35
Q

Classification of menu that shows extent of selection

A
  • full selective (at least 2 options)
  • non-selective (found in hospitals)
  • limited/semi-selective (some items are fixed, some items change)
36
Q

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

A

scanpath

37
Q

A tool in commercial food services used to evaluate the marketability and sales generation capacity of a menu

A

menu engineering

38
Q

How to consider economy in planning

A
  • maximize use of equipment without over-using it
  • Limit the need for last minute preparation/plating
  • Limit dishes with multiple preparation and/or pre-prep
39
Q

How to ensure aesthetic appeal?

A
  • vary mode of preparation
  • pair wet and dry items
  • select accompaniments that complement the dish
40
Q

Strategies in planning a menu

A
  • balance cost
  • nutrition
  • economy in planning
  • food safety
  • aesthetic appeal

FN 133 LE2 (3 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions