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Food Service Logistics > Menu Development > Flashcards

Menu Development Flashcards

1
Q

?: allows a manager to examine a menu item’s profitability and popularity so proactive decisions can be made

A

Menu engineering

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2
Q

Menu planning principles:

A

Color, food shapes, textures, flavors

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3
Q

?: menu does not change daily or seasonally

A

Static menu

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4
Q

?: has specials for the day, offers flexibility for small busy restaurants

A

Du jour menu

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5
Q

?: may vary en entree price

A

Table d’hote menu

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6
Q

?: prices each food item separately

A

A la carte menu

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7
Q

?: used once eg for special event

A

Single use menu

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8
Q

?: for each day of a cycle, menu is different, cycle repeats on a regular bases weekly or monthly

A

Cycle menu

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9
Q

Benefits of cycle menu:

A

save time/food cost, offers variety, ability to buy in bulk, staff become familiar so more efficient production

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10
Q

Contribution margin =

A

Profit

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11
Q

Menu mix =

A

Popularity

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12
Q

Plow horse:

A

High popularity, low profit

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13
Q

Star:

A

high popularity, high profit

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14
Q

Puzzle:

A

low popularity, high profit

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15
Q

Dog:

A

low popularity, low profit

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16
Q

Ways to improve popularity for puzzle items:

A
  • reduce selling price
  • feature as special
  • give priority on menu
  • offer small portion size
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17
Q

___ items: cost of money to make and don’t sell enough units to offset extra food cost

A

Dog

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18
Q

Ways to improve plow horse items:

A
  • improve appearance
  • decrease portion size
  • decrease food cost
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19
Q

Popularity index=

A

unit sales/ total sales

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20
Q

Profit contribution=

A

profit ( selling price-food cost) / total profits

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21
Q

Ways to reduce food cost:

A
  • standardize recipe
  • ingredient and portion control
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22
Q

3 types of forecasting

A

1) Qualitative techniques
2) time series and projections
3) casual methods

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23
Q

?: based on expert opinons and consider special events.

A

Qualitative techniques

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24
Q

?: may or may not rely on historical data. include delphi methods, market research, panel consensus

A

Qualitative techniques

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25
?: use exponential smoothing and moving averages
time series and projection methods
26
?: look at patterns and changes in patterns using only historical data
time series/projection methods
27
?: each point of the average if the average of n consecutive points prior
Moving average
28
?: includes regression models, econometric models, intention-to-buy survey, input-output models.
Casual methods
29
? methods are more statistically intensive than moving averages
Regression/Linear regression models within casual methods.
30
Effective production plan:
- reduce wasted time, labor cost - reduce need for safety stock so reduce inventory cost - optimize equipment usage and increase work capacity
31
?: includes receiving, purchasing, inventory control, storage. develops specifications, evaluate bids, chooses suppliers
Procurement
32
Informal procurement process:
1- Develop specifications in writing 2- identify sources able to provide products 3- contact sources 4- evaluate bidder's response 5- determine responsive and responsible bidder at lowest price
33
?: scores bidders based on established scoring criteria
Formal procurement
34
Formal procurement :
scores bidders based on established scoring criteria. 1) competitive sealed bidding 2) competitive negotiation
35
?: uses invitation to bid
competitive sealed bidding
36
?: uses request for proposal RFP
Competitive negotiation
37
?: trade industry obtains products below retail value, sells to retail establishments and marks up price to retail value to make profit
Wholesale
38
?: purchase and sell goods and take ownership of goods
Wholesalers
39
?: independent sales representative who contract with certain manufacturers and prime source producers arranging transactions between parties
Brokers
40
?: not title to the goods sold
Brokers
41
?: sells manufactures products to wholesale and retail customers
Manufacturer's representative
42
?: foodservice operations create collective buying power to purchase more products at a lower price
Group purchasing
43
?: used when product is subject to spoilage
cost-percentage pricing
44
?: request items from purchasing manager
Requisition form
45
?: lists items to be purchased from supplies and completed by buyer
purchase order
46
?: provided by supplier to buyer in order to request payment for items received
Invoice
47
Receiving process:
1- compare purchase order to invoice 2- inspect item against invoice 3- accept/reject items 4- complete receiving record, sign invoice 5- place products in storage
48
?: give receiving clerk invoice/purchase order without quantity, wt, price
Blind checking receiving method
49
ABC inventory classification system
A: 10-20% of inventory items with 60-80% of purchasing cost C: 50-60% inventory items with 5-10% purchasing cost B: in middle
50
?: running balance of inventory on hand
Perpetual inventory (TIME CONSUMING AND EXPENSIVE)
51
?: done once a month with physical counts recorded on spreadsheet
physical inveotry
52
?: how many times in a month inventory turned into revenue
Inventory turnover
53
?: will reorder in x days before reaching safety/par stock rather than waiting to reach par stock
Fixed order quantity systems
54
?: brings stock number up to par level each time order is place regardless of how much on hand
Par stock ordering
55
?: deplete stock to safety method before order is placed
Minimum-maximum stock method
56
?: purchase items needed for immediate production
Just-in-time purchasing
57
?: kitchens that produce items for immediate service. cook-to-serve
conventional
58
?: labor heavy and need equipment for food holding. workload unevenly distributed
conventional
59
?: ready prepared foodservice systems have kitchens that produce and chill menu items and then heat for service
Ready prepared
60
?: food prepared in large, central kitchen, delivered in bulk to satellite locations for final production and service. School systems, airlines
Commissary
61
?: prepared foods require minimal assembly or cooking prior to service being purchased
assembly/serve
62
?: convenience food/ minimal cooking concept
assembly/serve
63
?: food is prepared and portioned, assembled at central locations
Centralized delivery-service system
64
?: main kitchen with satellite locations. bulk locations prepared and transported to locations
Decentralized delivery-service system
65
Service based factors:
- facility type/layout - personnel skill - economic factors - food safety concerns - meal service timing - energy usage - service style
66
Customer based factors
number of customers serves, how quickly, and what environment served
67
?: customer carries food from display to dining area
self-service
68
?: customers follow each other in line and served by employees behind counter
Traditional cafeteria style
69
?: separate counter areas provide different menus
hollow square/free flow/scramble cafeteria style
70
?: outside company contracted to keep items stocked
Machine vending
71
?: many options and hold up under long presentation time
Buffet
72
?: talk to someone in car
drive thru
73
?: trays delivered to floor pantry/patient requires cooperation between subsystems
Tray service
74
Wait service:
- American, french, russian

Food Service Logistics (3 decks)

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