IV A Menu

Question 0

no choice menu

Answer 0

nonselective, either cycle or single use

Question 1

what does the menu determine?

Answer 1

everything- equipment, food, space, personnel needed

Question 2

who does a no choice menu serve? benefits?

Answer 2

• clientele who are unable or have no desire to choose

- permits more accurate forecasting, greater control

Question 3

limited choice menu

Answer 3

choices for some items

Question 4

choice menu

Answer 4

selective! examples include static, single use, cycle, spoken, room service, two tier

Question 5

static menu is AKA? what is it?**

Answer 5

• aka FIXED, SET

- SAME MENU ITEMS EVERYDAY

Question 6

single use menu***

Answer 6

ONE DAY USE ONLY

Question 7

when is a static menu used? vs. a single use menu?**

Answer 7

• static = CLIENTS CHANGE DAILY

- single use = DO NOT VARY FROM DAY TO DAY

Question 8

cycle menu

Answer 8

standing-repetition of menus in designated sequence; planned for 3-4 weeks then repeated

Question 9

benefits of cycle menu?

Answer 9

simplifies purchasing, standardizes preparation procedures, gives a more constant and evenly distributed workload

Question 10

spoken menu

Answer 10

presented orally

Question 11

room service

Answer 11

pts call when hungry, order from a menu

Question 12

two tier menu

Answer 12

upscale menu items prepared for those willing to pay extra for them

Question 13

table d’hote**

Answer 13

complete meal at set price

Question 14

a la carte***

Answer 14

separate items at separate prices

Question 15

du jour***

Answer 15

menu of the day; leftovers

Question 16

commercial vs. non-commercial operations

Answer 16

• commercial = for profit
• non-commercial = on-site foodservice, food is secondary for reason of existence of establishment (ex: schools, hospitals)

Question 17

Southeast Asians**

Answer 17

pork, few dairy products; NON-DAIRY CALCIUM SOURCES (ex: tofu, fish paste)

Question 18

Kosher***

Answer 18

NO MEAT AND DAIRY AT SAME MEAL; NO PORK, SHELLFISH

Question 19

Chinese**

Answer 19

• Yin foods: raw, cold: fish, vegetables, fruits
• Yang foods: bright, hot: hot soup from the kitchen
• rice is neutral

Question 20

Seventh Day Adventist***

Answer 20

OVO-LACTO VEGETARIAN; NO CAFFEINE OR ALCOHOL

Question 21

Central America/Hispanic/Latin***

Answer 21

fruits, vegetables, meat, poultry, fish

Question 22

Muslim***

Answer 22

• HALAL dietary laws
• prohibited foods = HARAM, NO PORK, ALCOHOL, GELATIN, CONGEALED SALAD
• no overeating
• FASTING sunup to sundown during RAMADAN

Question 23

Roman Catholics***

Answer 23

no meat on Fridays during Lent

Question 24

Middle Eastern***

Answer 24

bulgur

Question 25

what happens if a kitchen floor space is too expansive?****

Answer 25

efficiency declines!

Question 26

largest percent of food is spent on?

Answer 26

meat, fish, poultry

Question 27

what is "truth-in-menu" legislation?***

Answer 27

requires that menus ACCURATELY DESCRIBE FOODS to be served (i.e. Maine lobster, fresh fish)

Question 28

Food Code?****

Answer 28

PERSON IN CHARGE must be able to identify ALLERGENS & SYMPTOMS

Question 29

for disaster menus, what type of staffing do you need to plan for?****

Answer 29

PLAN for MINIMUM STAFFING for preparation and service

Question 30

menu engineering***

Answer 30

based on POPULARITY (menu mix) & PROFITABILITY (contribution margin)

Question 31

menu mix***

Answer 31

POPULARITY

Question 32

contribution margin***

Answer 32

PROFITABILITY

Question 33

star***

Answer 33

high profit, highly popular

Question 34

dog***

Answer 34

low profit, low popularity

Question 35

what should be done with the "dog" item?***

Answer 35

take off the menu

Question 36

puzzle***

Answer 36

high profit, low popularity

Question 37

plowhorse***

Answer 37

high popularity, low profitability

Question 38

what should be done with the "plowhorse" item?***

Answer 38

increase the price

Question 39

hedonic scale

Answer 39

foods rated from extremely like to extremely dislike

Question 40

frequence of acceptance

Answer 40

how often someone would be willing to eat an item

Question 41

plate waste

Answer 41

amount of food left on a plate; self-reported consumption, clients estimate plate waste

Question 42

popularity index- what is it used for?****

Answer 42

analyze and predict an item's sales; shows day-to-day VARIATIONS & popularity in RELATION to other items

Question 43

popularity index formula***

Answer 43

servings of an item / total number of servings of all items in that category that day

Question 44

forecasting popularity index***

Answer 44

1) calculate PI (popularity index) using formula | 2) PI (decimal) x number of customers

Question 45

what is the average check?***

Answer 45

average amount customers spent on a meal

Question 46

average check formula***

Answer 46

sales / # customers served

Question 47

FYI: Qs regarding average check formula are usually very simple, question will have lots of extraneous information -->

Answer 47

-->

Question 48

what is benchmarking?******

Answer 48

compare SATISFACTION LEVELS to the "BEST IN CLASS"/EXCELLENCE (not average)

Question 49

what is the purpose of benchmarking?***

Answer 49

to find things you can DO BETTER