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Food Service > The Menu > Flashcards

The Menu Flashcards

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Gourmet Food flashcards
0
Q

Spoken menu

A

Menu that is presented by the technician orally to the patient

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1
Q

Menu

A

List of items available for selection by a customer in the most important internal control of the food service system

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2
Q

Table d’hote

A

Several food items grouped together and sold for one price

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3
Q

Menu psychology

A

Designing and laying out a menu in such a way as to influence the sale of food served on the menu

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4
Q

Eye gaze motion

A

Eye will travel in a set pattern when viewing a menu. Thus the center of a threefold menu is considered prime menu sales area.

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5
Q

Primacy and recency

A

Position menu items you want to sell more of in the first and last positions within a category as the first and last things the customer reads. These are the items more likely than others to be chosen.

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6
Q

Font size and style

A

Increase the size of want to attract the customers attention to an item; decreased the size to deflect attention from an item. Avoid use of fonts that are difficult to read, especially in dim lighting.

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7
Q

Color and brightness

A

Increase the brightness, color, or shading of visual elements to attract customer attention

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8
Q

Spacing and grouping

A

Use borders around items or placement of items together within a space to draw attention to items

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9
Q

Menu pattern

A

An outline of the menu item categories for each meal, such as appetizers, entrées, and desserts on the dinner menu

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10
Q

Static menu

A

Same menu items are offered every day; that is, the restaurant type menu

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11
Q

Cycle menu

A

Series of menus offering different items daily on a weekly, biweekly, or some other basis, after which the menus are repeated

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12
Q

Single use menu

A

Menu that is planned for service on a particular day and not used in the exact form a second time

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13
Q

Degree of choice: no choice

A

Nonselective menu, either cycle or single use. Certs clients who are unable or have no desire to choose. Permits more accurate forecasting, greater control.

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14
Q

Degree of choice: choice

A

Selective; two-tiered: upscale menu items prepared for those willing to pay extra for them;

Semi selective: two entrées and two desserts but perhaps only one vegetable and salad

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15
Q

Meal plan

A

Three meals a day or breakfast brunch dinner and light snack. Could also be room service. Essentially when you will serve meals.

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16
Q

Meal pattern: breakfast

A

Fruit juice, hot or cold cereal, meat or meat alternative, bread

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17
Q

Meal pattern: lunch

A

Soup or juice, meat or meat alternative, starch, vegetable and or salad, bread, dessert or fruit

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18
Q

Meal pattern: dinner

A

Soup or juice, meat or meat alternative, starch, vegetable, fruit or vegetable salad, dessert

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19
Q

How can you measure preference?

A

Observation
Satisfaction survey using a hedonic scale
Frequency of acceptance: ask how often they would be willing to eat an item
Plate-waste
Self-reported consumption
Popularity index

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20
Q

Popularity index

A

Used to analyze and protect any items sales; chart dated aviaries and demand; as well as each items popularity in relation to other items (used to forecast)

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21
Q

Calculating popularity index

A

Determine the total number of items sold and divide the one food item by the total number

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22
Q

Average check

A

Divide sales by the number of customers

Customer satisfaction based off of numbers; helpful in detecting trends; if lower than normal perhaps different menu items should be offered

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23
Q

Food cost percentage

A

Cost of food / selling price

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24
Q

Commercial sites food cost percentage

A

40%

25
Q

Food cost percentage and profit

A

As food cost percentage decreases, profit increases

26
Q

Operational influences on the menu

A

Labor, equipment, budget, type of service (how you distribute the food, production)

27
Q

External influences on the menu

A

Trends, emergency preparedness, product availability, sustainability

28
Q

Trends

A

Convenience stores, vegan variety, health

29
Q

Emergency preparedness

A

Increased significantly because of natural disasters like Sandy and Katrina

30
Q

Product availability

A

Has changed dramatically, now you can get things out of season

31
Q

Sustainability

A

Changes product availability, work to use the products when they’re available

32
Q

Hyper local

A

Growing food yourself

33
Q

Production menu

A

Provides the names and numbers of the recipe to be followed in the production forecast; information on portion sizes, special comments about the recipes, and advance preparation

34
Q

Menu engineering

A

Management information that focuses on both the popularity and the contribution to profits of menu items

35
Q

Menu mix

A

Based on items popularity relative to other menu items

Calculated by dividing the number sold of the particular menu item by the total number of all menu items

36
Q

High menu mix

A

Greater than 70% of sales

37
Q

Low menu mix

A

Less than 70% of sales

38
Q

Contribution margin

A

Items contribution to profit

Calculated by subtracting an items food cost from the selling price

39
Q

High contribution margin

A

Above average contribution margin for menu

40
Q

Low contribution margin

A

Below average contribution margin for menu

41
Q

Star menu items

A

Menu items that are highly profitable and popular; manager should maintain standards for these items and promote

42
Q

Plowhorse menu items

A

Menu items that are very popular but not very profitable; managers might consider trying a price increase for these items to make them more profitable

43
Q

Puzzle menu items

A

Menu items that are very profitable but not very popular; managers might consider whether to continue to offer them

44
Q

Dog menu items

A

Menu items that are not profitable nor are they popular; manager should consider eliminating them from the menu

45
Q

Pricing methods

A
  1. Factor (food cost percentage)
  2. Prime cost
  3. Actual cost
47
Q

Two basic approaches to menu pricing

A

Marketing approach or cost approaches

  • Food cost percentage
  • item contribution margin
48
Q

Calculating Price mark up

A

100 divided by the food cost percentage

For example, 100/40 = 2.5

So if a food cost $1, it should be sold for $1 x 2.5 = $2.50

49
Q

Item contribution margin (sometimes called item gross profit margin)

A

The amount that remains after the food cost of an item is subtracted from the selling price of an item

50
Q

Selling price =

A

Item food cost + desired item contribution margin

51
Q

Item contribution margin =

A

Selling price - item food cost

52
Q

Prime cost =

A

Raw food cost + direct labor

53
Q

Servings of milk/day

A

1 cup

54
Q

Servings of meat per day

A

1-2

55
Q

Servings of grains/day

A

1-2

56
Q

Servings of vegetables/day

A

3/4-1 cup from dark green, red/orange, legumes, starchy, and other

57
Q

Servings of fruit/day

A

1/2-1 cup

58
Q

USDAs nutrition standards

A

Establish maximum calorie and sodium limits for meals
Requires schools to serve larger portions of fruits and vegetables
All grains offered students must be whole-grain rich
Milk must be 1% for nonfat
No more than one third of school lunch calories can come from fat; less than 10% from saturated fat

59
Q

What are schools given to improve their meals?

A

An additional six cents per lunch

60
Q

Common factors that influence menu pricing

A 
Local competition
Level of service
Type of customer
Product quality
Portion sizes
Ambience
Meal period
Location
Sales mix
Desired profit margin

Food Service (9 decks)

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