Flashcards in class6 menu planning Deck (13):
factors affecting menu planning?
customer satisfaction, sociocultural, food habits/prefernces, nutr., aesthetic, marketplace, menu specs, sustainability, gov regulations, management decisions
flavour, consistency, texture, colour, shape
what is consistency?
degree of firmness, density, viscosity
why use garnishes?
not much colour contrast
try to avoid repetition like this:
same food-same meal, same food-same day, same dish-same week
what are marketplace conditions?
weather, geo location, supply cycles
use of local, inseason, sustainable seafood, limit processed, vegetarian
what are menu specs?
target markets (patients and nonpatients), meal plan (3, 4, 5), menu pattern (# item served each meal, normal vs modified, degree of selection and repeating)
what are mngmt decisions?
food cost/budget, production capability, type of service
availability and skills of employees, prep and scheduling, production and service systems, space and equipment
advantages of proper menu planning?
adequate nutr, more varied+interesting, economical use of time/energy, pleasing and satisfying, max use of available resources
exception to 3-meals a day plan for onsite: