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Flashcards in class5 menu Deck (32):
1

what is the primary control of food service system?

menu

2

how is menu the hub of system?

important relationship to purchasing, budget, staff, equipment, kitchen design, marketing

3

what are functions of the menu?

guest (communicate image, dining experience, build interest), production employees (what foods prepare, tasks), managers (marketing, purchasing, equipment, staff to hire, skill level of staff)

4

types of menu schedules?

static, single use, cycle

5

what is static/set?

same menu items offered every day

6

what is cycle?

series of menus offering diff items each day on weekly/biweekly/etc basis

7

short cycle good for ___, long cycle good for ____

frequent turnover (hospitals); employees

8

in extended care, cycle usually ___ weeks

4-6

9

what is single use?

planned for service on particular day, not used in exact form a second time (special events)

10

prob with too long a cycle?

favourites don't cycle often enough, too many weird foods added

11

prob with too short a cycle/

not enough variety

12

snack/breakfast should meet ____ nutrient reqt of students

1/3

13

menu structure for breakfast?

simple, fast, inexpensive, standard, limit choice

14

menu structure of lunch>

easy, quick, variety, less elaborate than dinner

15

why dinner heavier?

prevent hunger from overnight fast

16

what is selective menu?

2+ food choices in each menu category

17

what is semi-selective?

includes 1+ food choices in at least one menu category

18

non-selective?

no choice

19

ex. of selective?

buffet/cafeteria style

20

why semi-selective?

labour, clientele needs

21

things consider for nonselective?

nutritional adequacy (all 4 food groups), alternatives for things with allergens

22

diff menu presentations?

handwritten, website, plasma screens, spoken menus, room service menus

23

what is spoken menu?

presented orally to patients, selection recorded as printed menu

24

what is table d'hote?

host's table--complete meal consisting of several courses at fixed price

25

what is a la carte?

food items priced individually

26

what is room service menu?

patient calls foodservice dpt on demand when hungry

27

menus should present accurate ____ of foods available

word picture

28

what is truth-in-menu legislation?

require menu accurately describe foods served

29

truth in menu consider:

grading, freshness, geographical origin, prep, diet/nutrition claims, portion size

30

menu psych>

eye gaze motion, font size/style, primacy and recency, color and brightness, spacing and grouping

31

___ of threefold menu considered prime menu sales area

centre

32

what is primacy/recency?

position menu items want to sell more in first and last positions