Domain IV: Foodservice Systems: Menu Development

Question 1

The type of menu is determined by the facility’s ____ and ____ concepts

Answer 1

Food and dining

Question 2

The ____ determines the equipment, food, space, and personnel needed

Answer 2

Menu

Question 3

A ____ ____ menu is nonselective and is either cycle or single-use; serves clientele who are unable or have no desire to choose

Answer 3

No choice

Question 4

A no choice menu permits more ____ forecasting and allows the system to have more control

Answer 4

Accurate

Question 5

A ____ choice menu provides choices for some items

Answer 5

Limited

Question 6

A ____, or selective menu, is used to better please clientele

Answer 6

Choice

Question 7

A static, fixed, or set menu means the menu is the ____ menu every day; used when clients change fairly like in a restaurant

Answer 7

Same

Question 8

A ____ use menu is a one-day use menu only; used for catered events

Answer 8

Single

Question 9

A _____ or standing menu is a menu that is repeated in a designated sequence

Answer 9

Cycle

Question 10

Hospitals with a 2-4 day average patient stay should have ___-___ week cycle menus

Answer 10

1-2

Question 11

Long term care facilities should have ___-___ week cycle menus

Answer 11

3-4

Question 12

High school lunch programs should have ____ week cycle with four choices

Answer 12

2

Question 13

Benefits of a cycle menu:

Answer 13

-Simplifies purchasing
-Standardizes preparation procedures
-Gives a more constant and evenly distributed workload

Question 14

A ____ menu is presented orally

Answer 14

Spoken

Question 15

With ____ ____, patients call when hungry and order from a static menu (increased intake, decreased food waste)

Answer 15

Room service

Question 16

A ____-____ menu contains upscale menu items for those willing to pay extra for them

Answer 16

Two-tier

Question 17

In _____ operations, sale of food is the primary activity (like in a restaurant)

Answer 17

Commercial

Question 18

A table d’hote is a ____ meal at a set price

Answer 18

Complete

Question 19

An ___ ___ ____ menu has separate items at separate prices

Answer 19

A la carte

Question 20

A ___ ____ menu is a menu of the day; uses leftovers and food bargains

Answer 20

De jour

Question 21

A non-commercial operation is an ___-___ food services and provides food as a secondary activity

Answer 21

On-site

Question 22

Examples of non-commercial operations:

Answer 22

-Hospital
-School
-Military

Question 23

The ____ of a food service establishment sets the standard guides for nutritional needs

Answer 23

Clientele

Question 24

Southeast Asians typically eat lots of ____, and eat very few diary products (need to eat non-dairy sources of calcium)

Answer 24

Pork

Question 25

Kosher guidelines:

Answer 25

-No meat and dairy at the same meal -No pork -No shellfish

Question 26

Chinese people eat _____ foods (raw, cold: fish, vegetables, fruit) and ____ foods (bright, hot: hot chicken soup, eggs, warm spices); rice is neureal

Answer 26

Yin, yang

Question 27

Seventh Day Adventists typically follow a ___-___-____ diet and avoid caffeine, alcohol, and pork

Answer 27

Ovo-lacto-vegetarian

Question 28

Those from Central America/Hispanic/Latin have diets high in...

Answer 28

-Fruits -Vegetables -Meat -Poultry -Fish

Question 29

Muslims follow ____ dietary laws; prohibited foods are called ____

Answer 29

Halal; Haram

Question 30

Haram foods include...

Answer 30

-Pork -Alcohol -Gelatin -Congealed salad -Overeating is discouraged

Question 31

Roman Catholics avoid ____ on Fridays during Lent

Answer 31

Meat

Question 32

Buddhists avoid ____

Answer 32

Alcohol

Question 33

To plan school lunch menus, _____may be used which is a Nutrient Standard Menu Planning that uses USDA-approved nutrient analysis software

Answer 33

NuMenus

Question 34

_____ NuMenus is when nutrient analysis is done by another school or consultant

Answer 34

Assisted

Question 35

____ food-based and ____ food-based school lunch menus do not require computers

Answer 35

Enhanced; traditional

Question 36

The physical facility of an operation should provide adequate flow for ____; consider the distance between the point of preparation and distribution

Answer 36

Traffic

Question 37

Equipment is selected ____ the menu is written

Answer 37

After

Question 38

If the kitchen floor space is too expansive, _____ declines

Answer 38

Efficiency

Question 39

_____ sets time and ability limitations

Answer 39

Personnel

Question 40

Food is a ____ expense; the largest percentage is spent on meat, fish, and poultry

Answer 40

Variable

Question 41

The government has regulations for the menus of _____ and ____ ____ ____ facilities

Answer 41

Schools; long-term care

Question 42

"____-___-____" legislation requires that menus accurately describe foods to be served (ex: Maine lobster, fresh fish)

Answer 42

Truth-in-labeling

Question 43

The Food Code states that the person in charge must be able to identify food ____ and associated symptoms

Answer 43

Allergens

Question 44

_____, external factors influence menus; things such as color, shape, consistency, flavor, climate, season

Answer 44

Aesthetic

Question 45

An ____/____ menu is developed to be used during events such as a power outage or disruption in water supply

Answer 45

Emergency/disaster

Question 46

What should be included in an emergency menu?

Answer 46

-Plan to require minimum staffing for preparation and service -Plan to have multiple days of food supplies available

Question 47

One ____ of water per person per day for a minimum of three days should be maintained during an emergency

Answer 47

Gallon

Question 48

What are the steps in order to develop the master menu?

Answer 48

-Plan dinner entree for the entire cycle -Plan luncheon entrees or main dishes -Starchy items appropriate with entrees -Salads, vegetables, accompaniments, and appetizers -Desserts and breads for both lunch and dinner -Breakfast and other items

Question 49

Menu _____ explains how the design and layout of the menu can influence the sale of the foods served

Answer 49

Psychology

Question 50

Positions items you want to sell more in in the ____ and _____ position within a category (more likely to be chosen)

Answer 50

First and last

Question 51

The ____ of a three-fold menu is the prime menu sales area

Answer 51

Center

Question 52

Menu _____ is the practice of developing menus with the goal of encouraging customers to buy certain items; it focuses on both the popularity and the contribution to profit of the items

Answer 52

Engineering

Question 53

Menu engineering segments items into one of four categories, based on the popularity of other items (the ____ ____), and its contribution to profit (____ ____)

Answer 53

Menu mix; contribution margin

Question 54

Four categories of the menu mix:

Answer 54

-Star (high profit, high popularity) -Dog (low profit, low popularity) -Puzzle (high profit, low popularity) -Plowhorse (low profit, high popularity)

Question 55

One example of a satisfaction survey is a _____ scale, where foods are rated from extremely like to extremely dislike (facial scales are used with children, or if the client speaks another language)

Answer 55

Hedonic

Question 56

Another satisfaction indicator is the frequency of ____, or how willing someone would be willing to eat an item

Answer 56

Acceptance

Question 57

Another way to determine satisfaction is ___ ____; this is a reliable quantitative method based on the amount of food left on a plate

Answer 57

Plate waste

Question 58

Another satisfaction indicator is the ____ ____, or the average amount customers spent on a meal (divides sales by the number of customers served); this is helpful in detecting trends- if lower than normal, perhaps different menu items or more promotion will help

Answer 58

Average check

Question 59

Another satisfaction indicator is the ____ ____, which is 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 (divide the number of services of an item by the total number of servings of all items in that category that day)

Answer 59

Popularity index

Question 60

____ compares satisfaction levels to those of other facilities with are considered "best in class"

Answer 60

Benchmarking