Flashcards in class5 menu Deck (32):
what is the primary control of food service system?
how is menu the hub of system?
important relationship to purchasing, budget, staff, equipment, kitchen design, marketing
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)
types of menu schedules?
static, single use, cycle
what is static/set?
same menu items offered every day
what is cycle?
series of menus offering diff items each day on weekly/biweekly/etc basis
short cycle good for ___, long cycle good for ____
frequent turnover (hospitals); employees
in extended care, cycle usually ___ weeks
what is single use?
planned for service on particular day, not used in exact form a second time (special events)
prob with too long a cycle?
favourites don't cycle often enough, too many weird foods added
prob with too short a cycle/
not enough variety
snack/breakfast should meet ____ nutrient reqt of students
menu structure for breakfast?
simple, fast, inexpensive, standard, limit choice
menu structure of lunch>
easy, quick, variety, less elaborate than dinner
why dinner heavier?
prevent hunger from overnight fast
what is selective menu?
2+ food choices in each menu category
what is semi-selective?
includes 1+ food choices in at least one menu category
ex. of selective?
labour, clientele needs
things consider for nonselective?
nutritional adequacy (all 4 food groups), alternatives for things with allergens
diff menu presentations?
handwritten, website, plasma screens, spoken menus, room service menus
what is spoken menu?
presented orally to patients, selection recorded as printed menu
what is table d'hote?
host's table--complete meal consisting of several courses at fixed price
what is a la carte?
food items priced individually
what is room service menu?
patient calls foodservice dpt on demand when hungry
menus should present accurate ____ of foods available
what is truth-in-menu legislation?
require menu accurately describe foods served
truth in menu consider:
grading, freshness, geographical origin, prep, diet/nutrition claims, portion size
eye gaze motion, font size/style, primacy and recency, color and brightness, spacing and grouping
___ of threefold menu considered prime menu sales area