Foodservice assessment and operation planning 3

Question 1

What are the steps of designing the purpose when designing the menu

Answer 1

1. Type of institution
2. Identify the mission, vision and value statement
3. Identify the primary (main) clientele
4. Identify the secondary clientele (if any)

Question 2

What are the components of identifying the primary (main) clientele

Answer 2

• Sociodemographic
• Other pertinent characteristics (needs and wants)
• Level of dependency on foodservice
(captivity)

Question 3

Why might it be important to identify Other pertinent characteristics?

Answer 3

Allergies

Question 4

What are the steps of designing the means when designing the menu

Answer 4

1. Identify business type
2. Identify labor organization
3. Identify Equipment available and Production modes
4. Identify the Limitations

Question 5

What are the possible types of businesses?

Answer 5

 For profit
 Profit sharing
 coop
 None for profit

Question 6

What are the possible limitations than need to be identified?

Answer 6

 Identify Supply policies
 -Buying contracts
- Food policies (health oriented,
value oriented etc.)
 Identify physical /
accessibility limitations
 Identify visibility/reputation

Question 7

Describe menus in institutions where
Not captive at all /
many possibilities
offered

Answer 7

(food courts
Very mobile clientele can easily come and go)
Quick service menu:
- Very limited choice menu, same choice day after day;
• little flexibility

Question 8

Describe menus in institutions where

Not captive but less possibilities

Answer 8

Fast causal/Family restaurant)
Clientele comes in and sits down Elaborate menu:
• more choice and variety
• but remain the same more or less day after day;
• flexibility to honour requests

Question 9

Describe menus in institutions where
Onsite foodservice
(short term)

Answer 9

(Industry , short term care hospital & school)
Clientele usually has little choice of food provider limited menu and/or 2 to 3 weeks menu cycle (short)
• 1 to 2, maybe 3 choices per meal item;
• items are repeated every 2 to 3 weeks
• No item repeat within a cycle
• Up to 2 meals/day offered breakfast+lunch ; if dinner offered = lunch repeat)
• Some flexibility to honour requests
• Verify if menu content is regulated
eg .: food policy)
Happy to accommodate e.g. food allergy will go and talk to a chef

Question 10

Describe menus in institutions where
Onsite foodservice
(Long term care)

Answer 10

(Long term care institution/prison)
Clientele has no choice of food provider
Long menu cycle
(usually 4 weeks and seasonal)
• 3 meals/day offered + snacks
• 1 to 2 choice per meal item most likely therapeutic
• menu varies from one meal to the other
• Some repetitions within a cycle
• Flexibility to honour requests

Question 11

Type of the menu depends on how __ your clientele is

Answer 11

Type of the menu depends on how depended your clientele is

Question 12

What are the 9 steps to develop the menu?

Answer 12

1) decide on length of menu cycle
2) Select meal items
3) Choose the fruits
4) Decide on salad if one is being served
5) Decide on the appetizer (e.g. soup) if one is being served
6) Decide on bread choice
7) Balance the dessert with the rest of the meal
8) Decide on garnishes and relishes to complement the meals
9) Add tea/coffee/milk

Question 13

In what order are components of the meal selected? Name them

Answer 13

From most expensive to least
1 Decide on main dishes (meat/fish/other sources of proteins)- as the are the most expensive component
2 Include one or more vegetables which blend well with the other items from
different families in each meal
Consider colour, flavour, and texture.
Use in main dish, soup, salad, crudités,
or sandwich.
3 Decide on the kind of potatoes or substitute to be served with each main course

Question 14

How many fruits should you serve per day?

Answer 14

2

Question 15

What is important to consider when deciding on the appetizer?

Answer 15

Check that meat flavour or vegetables in the appetizer are not repeated elsewhere in
the meal

Question 16

How does method A evaluates the menu?

Answer 16

Uses 9 Steps to develop a menu

• Analyze an entire menu following each one of the 9 steps in that same sequence.

Question 17

How does method B evaluates the menu?

Answer 17

Focuses on:
Food (For cost control
Customers (To assess satisfaction)
Purchasing, Production and Distribution (For efficiency purposes)

Question 18

Who uses method B

Answer 18

Used by institutions and or Private establishments

Question 19

Describe the different aspects that Method B looks at in terms of the food section

Answer 19

A) Looks at the combination of the following: Colour, Shape, Consistency, Flavour, Texture, Temperature
B) Use of garnishes, sauces, relishes
C) Aroma
D) Portion size: In relation to clientele needs/expectations

Question 20

Describe the different aspects that Method B looks at in terms of the Purchasing , Production and Distribution section

Answer 20

 Availability of food supply
 Seasonal concern changes in quality?
 Cost: food and labour
 Equipment use
 Staffing needs time and skill?
 Degree of selectivity is it manageable?
 Effectiveness of holding/distribution
system

Question 21

Describe the different aspects that Method B looks at in terms of the customers

Answer 21

Turnover rate
o Length of stay versus length of menu cycle
or
o Time to eat/speed of service

Nutrition
o Does the menu conform to nutrition policies or recommendations?
o Can additional dietary requirements and special diets be met as is, or with minimum
adaptations?

Requirements and preferences
o Is the portion size appropriate and can it be varied
o Does menu suit the type of clients eating abilities and/or preferences?
o Does menu suit the ethnic and cultural
background of the clients and/or the
theme of the operation?
o Is the form of the food generally easy
to consume?

Question 22

Describe menu evaluation of a single day

Answer 22

1. Take a 1 day selection from the menu:
   - arbitrary (as if you were a patient/client
   Or
   actually chosen by a patient/client
2. Evaluate the selection according to method A or method B
3. Consider other possible selections: how they might affect your evaluation of the characteristics;
   e.g ., ask yourself How much work should it be for a client to select appropriately?
4. Evaluate other aspects related to production, distribution, cost of the whole menu or menu cycle, clientele
   ethnicity and preferences, etc
   - Total combination of items
   - Workload of different areas and skills required
   - Likely availability of supplies

Question 23

Describe menu evaluation of a Evaluating a few days, a week or a whole cyclic menu

Answer 23

1. Use menu planning steps
(Method A) as a guide for
discussing the food
2. Evaluate characteristics related to production and distribution
- On a daily and weekly basis
3. Evaluate characteristics related to clientele
4. Remember to compare end of
cycle to beginning of cycle

Question 24

Give an example of an aspect that is regulated by federal laws

Answer 24

Health claims

Question 25

Give an example of aspects that is regulated by provincial laws

Answer 25

``` Food safety Health and safety Languages Alcohol Lottery ```

Question 26

Give an example of aspects that is regulated by institutional regulations and policies

Answer 26

Values Policies Guiding principles Purchasing policies (contracts)

Question 27

What are the benefits of having a defined project?

Answer 27

- Easier to plan - Possible to schedule efficiently - Easier to manage ( easier to concentrate on priorities - costs are easier to control - higher chances of success

Question 28

What are the aspects that need to be considered when choosing a location of the facility?

Answer 28

1) Geographical situation 2. Transportation/ communication axis 3. Accessibility (handicap) 4. Easy to find and to get 5. Visibility

Question 29

What are the aspects of facility equipment?

Answer 29

``` 1. Physical specificities • Architecture and Engineering specifications • Space available • Power sources • Architectural limitations • History of Building • Kitchen Layout • Equipment available 2. Physical requirements for the event itself • Room layout and furniture • Table setting (see food fundamental textbook) • Sound and Lighting, • ```

Question 30

What are the aspects of facility regulation?

Answer 30

``` 1. Federal laws and regulations • Health claims 2. Provincial laws and regulations • Food safety • Health and Safety • Languages • Alcohol • Lottery 3. Municipal laws and regulations 4. Institutional regulations and policies Values Policies Guiding principles Purchasing policies (contracts) 5. Labor organization • Qualification of labor • Availability of labor • Labor representation (union) • Relationship with management • Relationship within labor ```

Question 31

What do you need to define when designing a menu?

Answer 31

Define the purpose Define the means Define Clientele level of captivity to determine type of menu

Question 32

What the steps of defining a purpose?

Answer 32

1. .Type of institution 2 Identify the Mission, Vision and Value statement 3. Identify the primary (main) clientele • Sociodemographic • Other pertinent characteristics (needs and wants) • Level of dependency on foodservice (captivity) 4. Identify the secondary clientele (if any) •Sociodemographic • Other pertinent characteristics (needs and wants) • Level of dependency on foodservice (captivity)

Question 33

What the steps of defining the means?

Answer 33

``` 1. Identify business type For profit Profit sharing coop None for profit 2. Identify labor organization 3. Identify Equipment available and Production modes  Conventional  Cook-Chill  Commissary  Assembly serve 4. Identify the Limitations Identify Supply policies Identify physical / accessibility limitations Identify visibility/reputation ```

Question 34

Describe Not captive at all / many possibilities offered type of a menu

Answer 34

``` e.g. food courts Very mobile clientele (can easily come and go) Quick service menu: • Very limited choice menu, same choice day after day; • little flexibility ```

Question 35

Not captive but less possibilities - describe the menu

Answer 35

``` (Fast causal/Family restaurant) Clientele comes in and sits down Elaborate menu: • more choice and variety • but remain the same more or less day after day; • flexibility to honour requests ```

Question 36

``` Onsite foodservice (short term) - describe the menu ```

Answer 36

(Industry, short term care hospital & school) Clientele usually has little choice of food provider limited menu and/or 2 to 3 weeks menu cycle (short) • 1 to 2, maybe 3 choices per meal item; • items are repeated every 2 to 3 weeks • No item repeat within a cycle • Up to 2 meals/day offered (breakfast+lunch; if dinner offered = lunch repeat) • Some flexibility to honour requests • Verify if menu content is regulated (e.g. food policy)

Question 37

Onsite foodservice (Long-term care institution/prison) - describe the menu

Answer 37

``` Clientele has no choice of food provider Long menu cycle (usually 4 weeks and seasonal) • 3 meals/day offered + snacks • 1 to 2 choice per meal item most likely therapeutic • menu varies from one meal to the other • Some repetitions within a cycle - flexibility to honour requests ```

Question 38

What are the 9 steps to develop a menu

Answer 38

1- Decide on length of menu cycle 2- Select meal items 3- Choose the fruits 4- Decide on salad if one is being served 5- Decide on appetizer (soup or other) if one is being served 6- Decide on bread choice 7- Balance the dessert with the rest of the meal (Starch) 8- Decide on garnishes and relishes to complement the meals 9- Add tea/coffee/milk (choice of fat content) to every meal

Question 39

What is the principle for selecting menu items?

Answer 39

For each meal start with the most expensive, moving on to the least expensive 1- Decide on main dishes (meat/fish/legumes). Start with whichever is considered the main meal of the day. 2- Include one or more vegetables which blend well with the other items - from different families in each meal. Consider colour, flavour, and texture. 3- Decide on the kind of potatoes or substitute to be served with each main course

Question 40

What are the rules about choosing the fruits?

Answer 40

At least 2 per day. | One should be citrus - at breakfast, or an appetizer, or in a salad or dessert

Question 41

What are the rules on deciding on appetizer?

Answer 41

Should blend with, and complement, the main dish. Light soup + heavy meal or heavier soup + light meal. Check that meat flavour or vegetables in soup are not repeated elsewhere in 02 the meal

Question 42

How is method A of menu evaluation carried out?

Answer 42

Evaluate each of 9 steps of the menu separately

Question 43

What is method B of menu evaluation about? Who uses it?

Answer 43

``` Used by institutions and or Private establishments It focusses on: • Food (For cost control purposes) • Purchasing, Production and Distribution (For efficiency purposes) • Customers (To assess satisfaction) ```

Question 44

How is food assessed in method B?

Answer 44

``` A. Looks at the combination of the following o Colour o Shape o Consistency o Flavour o Texture o Temperature B. Use of garnishes, sauces, relishes C. Aroma D. Portion size- In relation to clientele needs/expectations ```

Question 45

How is Purchasing, Production and Distribution assessed in method B?

Answer 45

```  Availability of food supply  Seasonal concern – changes in quality?  Cost: food and labour  Equipment use  Staffing needs – time and skill?  Degree of selectivity – is it manageable?  Effectiveness of holding/distribution system ```

Question 46

How is the customer aspect assessed in method B?

Answer 46

 Turnover rate o Length of stay versus length of menu cycle or Time to eat/speed of service  Nutrition o Does the menu conform to nutrition policies or recommendations? o Can additional dietary requirements and special diets be met – as is, or with minimum adaptations?  Requirements and preferences o Is the portion size appropriate and can it be varied? o Does menu suit the type of clients – eating abilities and/or preferences? o Does menu suit the ethnic and cultural background of the clients and/or the theme of the operation? o Is the form of the food generally easy to consume?

Question 47

What are the steps of evaluating a single day?

Answer 47

1. Take a 1 day selection from the menu: 2. Evaluate the selection according to method A or method B 3. Consider other possible selections: how they might affect your evaluation of the characteristics;  e.g., ask yourself “How much work should it be for a client to select appropriately? 4. Evaluate other aspects related to production, distribution, cost of the whole menu or menu cycle, clientele ethnicity and preferences, etc:

Question 48

How to evaluate a few days, a week or a whole cycle of a menu?

Answer 48

1. Use menu planning steps (Method A) as a guide for discussing the food 2. Evaluate characteristics related to production and distribution - On a daily and weekly basis 3. Evaluate characteristics related to clientele 4. Remember to compare end of cycle to beginning of cycle