Domain IV, Topic A, Menu Planning

Question 1

A __ ______ menu is nonselective, either cycle or single use

a) Serves clientele who are unable or have no desire to choose
b) Permits more accurate forecasting, greater control

Answer 1

No choice

Question 2

A _______ _____ menu

- Provide choices for some items

Answer 2

Limited choice

Question 3

_______

• Selective, better pleases client
  a) Static, fixed, set, menu items every day (restaurant), when clients change daily
  b) Single use - one day use only
  1) when clientele do not vary from day to day
  c) cycle - standing - repetition of menus in designated sequence
  1) Hospitals with 2 - 4 day average patient stay: 1 or 2 week cycles
  2) Long term care facility: 3 or 4 week cycle
  3) High school lunch programs: two week cycle with four choices
  4) Simplifies purchasing, standardizes preparation procedures, gives a more constant and evenly distributed workload
  d) spoken - presented orally
  3) Room service - Patients call when hungry, order from a menu
  f) two tier - upscale menu items prepared for those willing to pay extra for them

Answer 3

Cycle

Question 4

Restaurant style services

a) _____ _____ - complete meal at set price
b) _ __ _____ - separate items at separate prices
c) __ ____ - men of the day, uses leftovers and food bargains

Answer 4

Table d’hote, a la carte, du jour

Question 5

_________ food service

- sale f food is primary activity, profit is desired

Answer 5

Commercial

Question 6

___ - __________ food service

- On site food service, provides food as a secondary activity (hospitals, schools, military)

Answer 6

Non commercial

Question 7

Cultural Food Habits
_________ ______
- Pork, few dairy products (non dairy calcium sources)

Answer 7

Southeast Asians

Question 8

Cultural Food Habits
______
- No meat and dairy in same meal; no pork shellfish

Answer 8

Kosher

Question 9

Cultural Food Habits
_______
- Yin foods (raw, cold: fish, vegetables, fruits)
-Yang foods (bright, hot: hot soup from chicken). Rice is neutral

Answer 9

Chinese

Question 10

Cultural Food Habits
_______ ___ _________
- Ovo lact vegetatian, no caffeine, alcohol

Answer 10

Seventh Day Adventist

Question 11

Cultural Food Habits
________ _______ / ________ / _____
- Fruits, vegetables, meat, poultry, fish

Answer 11

Central America/Hispanic/Latin

Question 12

Cultural Food Habits
______
- Halal dietary laws, prohibited foods are called haram (no pork, alcohol, gelatin, congealed salad), overeating is discouraged

Answer 12

Muslim

Question 13

Cultural Food Habits
_____ _________
- Meat is not consumed on Fridays in Lent

Answer 13

Roman Catholic

Question 14

Cultural Food Habits
______ _______
- Bulgur

Answer 14

Middle Eastern

Question 15

School Lunch Menus

1) _______: Nutrient standard menu planning, uses USDA approved nutrient analysis software
2) ________ _______: nutrient analysis may be done by another school or consultant
3) ________ ____ - Based and ___________ ____ - Based computers not required

Answer 15

NuMenus, Assisted NuMenus, Enhanced Food - Based and Traditional Food Based

Question 16

Physical Food facility should consider space between ____ and __________. Adequate _______ flow

Answer 16

prep, distribution, traffic

Question 17

____ is a variable expense; largest percent spent on meat, fish, poultry

Answer 17

Food

Question 18

“_____ - __ - ____” legislation requires that menus accurately describe foods to be served (Maine lobster, fresh fruit)

Answer 18

Truth in menu

Question 19

____ ____

- Person in charge must be able to identify food allergens and associated symptoms

Answer 19

Food Code

Question 20

________ _____

• Power failure, disruption in water supply
  a) Plan to require minimum staffing for preparation and service
  b) Multiple days of food supplies available
  c) One gallon of water/person/day for minimum of three days

Answer 20

Disaster Menus

Question 21

The four categories of menu items are 
STAR (\_\_\_\_ profit, \_\_\_\_\_ popular)
DOG (\_\_\_ profit, \_\_\_ popularity)
PUZZLE (\_\_\_\_ profit, \_\_\_ popularity)
PLOWHORSE (\_\_\_\_ popularity, \_\_\_ profitability)

Answer 21

high, high
low, low
high, low
high, low

Question 22

The ____ ___ (popularity) is calculated by subtracting a menu item’s food cost from its selling price.
- Items are categorized into high and low menu mix… using the formula based having popularity greater or less then 70% of total sales

Answer 22

Menu Mix

Question 23

The ____________ ______ (profitability) is calculated by subtracting a menu item’s food cost from its selling price.
-Items are categorized into high and low contribution margin based on whether the margin is above or below the average contribution margin for the entire menu.

Answer 23

Contribution Margin

Question 24

_______ _____ : foods are rated from extremely like to extremely dislike
1) facial scales used with children, or if client speaks another language

Answer 24

Hedonic Scale

Question 25

_________ of __________

- How often they would be willing to eat an item

Answer 25

Frequency of Acceptance

Question 26

_____ _____

- Quantitative Method: amount of food left on plate

Answer 26

Plate Waste

Question 27

__________ _____

a) Used to analyze and predict any items sales; chart day to day variations in demand; as well as each item’s popularity in relation to other items
b) To determine: # servings of an item / total number of servings of all items in that category that day

Example: 35 (# of servings) / 205 (total servings) = 17% __________ _____

Answer 27

Popularity index

Question 28

______ ____

• The average amount customers spent on a meal
  a) divide sales by the number of customers served
  b) Helpful in detecting trends
  c) If lower than normal, perhaps different menu items or promotion will help

Answer 28

Average Check

Question 29

____________

- Compare satisfaction levels to those of other facilities which are considered “best in class”

Answer 29

Benchmarking