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Flashcards in class6 menu planning Deck (13):
1

factors affecting menu planning?

customer satisfaction, sociocultural, food habits/prefernces, nutr., aesthetic, marketplace, menu specs, sustainability, gov regulations, management decisions

2

aesthetic factors?

flavour, consistency, texture, colour, shape

3

what is consistency?

degree of firmness, density, viscosity

4

why use garnishes?

not much colour contrast

5

try to avoid repetition like this:

same food-same meal, same food-same day, same dish-same week

6

what are marketplace conditions?

weather, geo location, supply cycles

7

sustainability concepts?

use of local, inseason, sustainable seafood, limit processed, vegetarian

8

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)

9

what are mngmt decisions?

food cost/budget, production capability, type of service

10

production capability?

availability and skills of employees, prep and scheduling, production and service systems, space and equipment

11

advantages of proper menu planning?

adequate nutr, more varied+interesting, economical use of time/energy, pleasing and satisfying, max use of available resources

12

exception to 3-meals a day plan for onsite:

schools

13

order fo planning

dinner meats/entrees-->luncheon entrees/mains-->starch to serve with entree-->salads and appetizers-->desserts-->breakfasts-->review