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Food service management > Lec 8-9 > Flashcards

Lec 8-9 Flashcards

1
Q

What does a menu determine?

A

Determines the type and style of service, the decor and setting of the dining, type of equipment, type and number of staff, type of customers

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2
Q

Menu planners should have…

A

wide knowledge of foods and their availability and cost. They shld know diff methods of food prep and serving. Ability to interpret the written meal plan into those who’ll prepare the food

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3
Q

6 types of menus:

A

Selective, semi-selective, non-selective, static, single use and cyclic menus.

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4
Q

Example of selective

A

The à La carte menu.

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5
Q

What are the advantages and disadvantages of the selective menu?

A

Advantage: allows maximum choice.
Disadvantage: ingredients and products must be available and the production personnel must have the skills and flexibility to respond to the variety of choices

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6
Q

Example of semi- selective or non-selective menu

A

Table d’hôte menu

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7
Q

How many courses are usually within a semi-selective menu?

A

3 course meal with coffee- usually appetizers, main course, dessert and coffee or tea.

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8
Q

Difference between semi-selective and non-selective menu?

A

Some choice of dishes within each course is semi-selective. No choice of dish is non-selective

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9
Q

What is a static menu?

A

The same menu is used everyday

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10
Q

Changes in the static menu is only made after…?

A

Extensive research of the market and careful development of the new product.

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11
Q

Example of a single use menu

A

A function menu. Specifically planned and used only once.

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12
Q

Courses in a single use menu

A

4-8 courses depending on time and cost

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13
Q

What are cyclic menus?

A

Service of fixed meals rotated overtime

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14
Q

What is the duration of a cycle in a cyclic menu

A

Can range from 5 days to 5 or more weeks.

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15
Q

What menus offer little to no choice in food selection?

A

Semi-selective or non-selective, single use menu, cyclic menus.

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16
Q

4 objectives of menu planning:

A
  1. Attractive meals
  2. Well prepared meals
  3. Nutritionally adequate
  4. Reasonable cost
17
Q

Aspects to be considered in menu planning

A
  1. Practical aspects.
  2. Gastronomic aspects.
  3. Economic aspects
  4. Nutritional aspects
  5. Customer needs
  6. Food habits
  7. Season of food
18
Q

Gastronomic aspects of menu planning?

A

Avoid repetition in color, flavor, texture and ingredients of food

19
Q

3 major controls of the economic aspect in menu planning?

A

Standard recipe, portion control and menu pricing

20
Q

In menu development, salad shld contrast…

A

Entrée

21
Q

If entree has diced or cube meat, then salad shld have

A

Whole parts

22
Q

If entree had tomato base, then salad shld

A

Not contain tomato

23
Q

Evaluating menus shld be an ongoing process? True or false?

A

True

24
Q

Printed menu should be in what kind of writing?

A

Descriptive. Listed in sequence of serving.

25
Q

What is the truth-in-menu legislation?

A

Giving misleading names to menu items.

26
Q

In a single sheet menu, customers eyes are to focus on? What is the focal point?

A

The area above the center line

27
Q

What is the focal point of a two fold menu?

A

On the upper right portion of the menu. Area above the sloping line

28
Q

What is the use of a focal point in a menu?

A

Firm can focus attention on merchandizing high profit items.

29
Q

In what order does the eye move in a three fold menu?

A
  1. Center
  2. The upper right hand corner
  3. The upper left hand corner
  4. Bottom left hand corner
  5. Center
  6. Upper right hand corner
  7. Bottom right hand corner
  8. Center
30
Q

How many times does the readers eyes pass thru the center in a 3-fold menu?

A

Three times

31
Q

In a 3 fold menu, what the shld the center feature?

A

Items that operator is very interested in selling

32
Q

How to draw attention of reader to other parts of the menu?

A

Thru graphics or pictures .

Food service management (7 decks)

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