topic A menu development Flashcards
the menu determines __, __, __,__ needed
equipment, food service, personnel
choice - selective menu has 6 types
static, single use, cycle, spoken, room service two tier
same menu items every day
static, fixed, set
one day use only
single use
when clientele do not vary from day to day catered events
single use
repetition of menus in designated sequence
cycle
presented orally
spoken
pt calls when hungry order from menu
room service
3 types of menu restaurant use
table d hote, a la carte, du jour
table d hote:
complete menu at set price
a lar carte
seperate items at separate prices
Du jour
menu of the day, use leftovers and food bargains
truth in menu requires that
menu accurately describe foods to be served
STAR
high profit high popularity
dog
low profit low popularity
Puzzle
high profit, low popularity
plowhorse
low profit, high popularity
menu six calculation
number sold/ total number of all items sold. 70%
contribution margin
subtract food cost from selling price compared to average
when is hedonic scale used vs facial scales
food rated from extremely like to dislike, facial used with children/ foreigner
popularity index of broccoli (also green beans, carrots)
no. of serving of brocoli/ total no of serving of all b+c+g
average check
divide sales/ number of customers
how is average check helpful
predict trends
how PI helpful
predict item sales
benchmarking
compare satisfaction levels to those of other facilities which are considered best in class
