Foodservice Flashcards
(157 cards)
Common cycle menus for hospital, longterm care, school
hospital 1-2 week
longterm 3-4
school 2 week with 4 options/day
What type of menu use in room service?
static
increases intake, decreases waste
table d’hote
meal at set price
Southeast Asians eat little…
dairy
need nondairy Ca source
Kosher
no pork, shellfish
no meat and dairy together
Chinese food thoughts
yin (cold) and yang (hot) foods
rice is neutral
Seventh day adventists prohibited foods
ovo-lacto-vegetarian (accept egg and milk)
no: caff, etoh, pork
Muslim prohibited foods
haram = pork, etoh, gelatin
fasting dawn to sunset during Ramadan
Roman Catholic prohibited foods
no meat on Fridays during lent
Food Code says the person in charge must
be able to id food allergens and symptoms
how much water to have on hand in disaster
1 gal/person/day for 3+ days
Steps in menu planning
dinner entree lunch entree starch salads, sides desserts breakfast
Menu psychology: where to place items we want to sell?
center of trifold
top and bottom of categories
Menu engineering: looks at, purpose
looks at popularity and profitability
purpose: encourage customers to buy certain things
STAR menu item
high profit, high popularity
promote!
DOG menu item
low profit, low popularity
remove!
PLOWHORSE menu item
low profit, high popularity
reduce portion or increase $ to make more profitable
PUZZLE menu item
high profit, low popularity
remove or reduce $
quantitative satisfaction meausre
plate wast study
Informal purchasing
small amount needed quickly
Formal bid buying
bid is contract
specs, go with lowest
Benefit of centralized purchasing
cost-effective
time-saving
Benefit of group/co-op purchasing
economic value in large volume
JIT purchasing
just in time
no inventory