MENU PLANNING

Question 1

What is a menu?

Answer 1

A detailed list of food items that may be ordered.

It is the single most impactful management tool in a foodservice operation.

Question 2

What are the types of menus?

Answer 2

1. Static/Set Menu
2. Single-use Menu
3. Cycle Menu
4. Table d’ hote
5. Du jour Menu
6. Selective

Question 3

What is a Static/Set Menu?

Answer 3

Same menu items are included each day, although special dishes may be added to attract diners.

Question 4

What is a Single-use Menu?

Answer 4

Used only once, usually for special occasions.

Question 5

What is a Cycle Menu?

Answer 5

A carefully planned set of menus that is rotated at a definite time interval.

Question 6

What is a Table d’ hote menu?

Answer 6

Offers a fixed menu price, sometimes with a selection of items within the set meal.

Question 7

What is a Selective menu?

Answer 7

A menu that includes two or more food choices in each category.

Question 8

What does ‘Du jour’ mean?

Answer 8

Means ‘menu for the day’.

Question 9

What is involved in Menu Planning?

Answer 9

Entails thinking through and listing down specific food and dishes desired for one meal or throughout the day.

Question 10

What is a Meal Plan?

Answer 10

The number of dining options offered within a specific period of time, usually 24 hours.

Question 11

What is a Meal Pattern?

Answer 11

An outline of the number of meals offered with corresponding components over a specific period of time.

Question 12

What is the Filipino Meal Pattern for Breakfast?

Answer 12

Fruit or fruit juice, Fish/meat/poultry dish, Vegetable dish, Rice or bread, Beverage, Dessert (fruit or sweets).

Question 13

What is the International Meal Pattern for Breakfast?

Answer 13

Fruit or fruit juice, Entrée, Cereal, Eggs & breakfast meats, Toast or hot bread, Choice of beverages.

Question 14

What are the Steps in Menu Development?

Answer 14

1. Entrées
2. Soup & sandwiches
3. Vegetables & sides
4. Salads
5. Desserts
6. Garnishes
7. Breads
8. Breakfast
9. Beverages

Question 15

What are some Food Characteristics and Combinations?

Answer 15

Color, Texture, Consistency, Shape, Flavor combinations.

Question 16

What is Menu Evaluation?

Answer 16

An important part of menu planning that should be an ongoing process, reviewing the menu before and after its use.

Question 17

What are some Guidelines in Menu Writing?

Answer 17

1. Capitalize all words except prepositions, articles, or conjunctions.
2. Arrange menu items in the order they are to be eaten.
3. Write accurate descriptions to stimulate appetite.

Question 18

What should be included in a Menu Evaluation Questionnaire?

Answer 18

1. Suitability to family/occasion
2. Nutritional adequacy
3. Food budget compliance
4. Use of locally available foods
5. Variety in food types.