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Menu planning Flashcards

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1
Q

What are the five factors to consider when planning a menu?

A
  • Target Market/Customer Preferences
  • Nutritional Requirements
  • Availability of Ingredients
  • Equipment and Staff Skills
  • Budget and Pricing Strategy

These factors help ensure the menu meets customer needs and operational capabilities.

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2
Q

Define the purpose of Commercial Food Service.

A

Profit-making

Examples include restaurants and hotels.

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3
Q

Define the purpose of Non-Commercial Food Service.

A

Service-oriented

Examples include schools and hospitals.

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4
Q

What are the three strategies for equipment limitations?

A
  • Menu Simplification
  • Batch Cooking
  • Alternative Cooking Methods

These strategies help optimize menu offerings within equipment constraints.

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5
Q

List five ways to introduce variety in a menu.

A
  • Use Different Cooking Methods
  • Seasonal Menus
  • Ethnic Dishes
  • Theme Nights
  • Creative Plating and Garnishes

Variety enhances customer experience and interest.

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6
Q

What is Psychological Pricing?

A

$9.99 instead of $10

This strategy aims to make the price appear lower.

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7
Q

Explain Cost-Plus Pricing.

A

Ingredient cost + fixed markup

Example: cost $5 + 60% markup = $8.

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8
Q

What is Bundle Pricing?

A

Set meal deals

Example: burger, fries, and drink for $10.

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9
Q

What role does the menu play in a food service operation?

A
  • Informs choices
  • Attracts attention
  • Controls inventory
  • Guides preparation
  • Assists with order accuracy

The menu is central to both customer experience and operational efficiency.

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10
Q

Identify the five menu types by meal period.

A
  • Breakfast Menu
  • Brunch Menu
  • Lunch Menu
  • Dinner Menu
  • Late-Night Menu

Each menu type caters to specific customer needs and dining times.

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11
Q

What are the five standards of professionalism in food service?

A
  • Punctuality
  • Cleanliness
  • Respect
  • Positive Attitude
  • Responsibility

These standards are essential for maintaining a professional work environment.

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12
Q

What are the key components of cost control in food service?

A
  • Ordering
  • Receiving
  • Storing
  • Issuing

Each component plays a vital role in managing food costs effectively.

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13
Q

List the five steps to improve sales in food service.

A
  • Menu Engineering
  • Staff Training
  • Special Offers
  • Social Media Marketing
  • Customer Feedback

These strategies can enhance customer engagement and boost sales.

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14
Q

What is a Cycle Menu?

A

Repeats after a period

Commonly used in institutions like schools.

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15
Q

Define a Limited Menu.

A

Short menu due to staff/equipment limits

This type of menu is often implemented in smaller operations.

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16
Q

What are the two characteristics of food service menus?

A
  • Flexibility
  • Balance

These characteristics ensure menus can adapt to changing trends and maintain nutritional standards.

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17
Q

Why is descriptive terminology important in menus?

A

Makes dishes sound more appealing

This can lead to increased sales and customer interest.

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18
Q

List 10 descriptive terms to boost sales.

A
  • Tender
  • Crispy
  • Juicy
  • Grilled
  • Homemade
  • Zesty
  • Spicy
  • Creamy
  • Caramelized
  • Handcrafted

These terms can enhance the appeal of menu items.

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19
Q

What are the five Truth in Menu laws evaluation factors?

A
  • Ingredient Accuracy
  • Portion Size
  • Method of Preparation
  • Origin Claims
  • Nutritional Info

These factors ensure transparency and honesty in menu descriptions.

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20
Q

What is the importance of descriptive copy in food service?

A
  • Encourages customer decision-making
  • Highlights dish uniqueness
  • Enhances brand voice and theme

Effective descriptive copy can significantly influence customer choices.

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21
Q

What are the three philosophies of descriptive copy?

A
  • Sensory Appeal
  • Emotional Appeal
  • Lifestyle Appeal

Each philosophy targets different aspects of customer engagement.

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22
Q

What is one benefit of a seasonal restaurant menu related to ingredients?

A

Fresh Ingredients: Seasonal menus use ingredients that are at their peak, ensuring better flavor and quality.

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23
Q

How does a seasonal menu impact costs?

A

Lower Costs: In-season produce is more affordable and readily available.

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24
Q

What effect does a seasonal menu have on customer engagement?

A

Customer Excitement: Regularly changing menus keep customers interested and returning.

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25
What is one environmental benefit of a seasonal menu?
Environmental Impact: Promotes sustainability by reducing the carbon footprint from imports.
26
Define À la Carte in the restaurant industry.
À la Carte: Each item is individually priced and ordered separately.
27
Define Table d’hôte in the restaurant industry.
Table d’hôte: A complete meal is offered at a fixed price with limited or no choices.
28
What is a key factor in ensuring customer satisfaction in menu planning?
Customer Preferences: Knowing what customers like ensures satisfaction and repeat business.
29
Why is nutrition and balance important in menu planning?
Ensures menus are healthy and meet dietary needs.
30
What does ingredient availability refer to in menu planning?
Focus on ingredients that are easy to source consistently.
31
What is the significance of food cost control in menu planning?
Menu must meet the financial goals of the operation.
32
What should the menu layout and design reflect in a fine dining restaurant?
Should reflect the restaurant’s upscale image.
33
What type of ingredients are expected in a fine dining menu?
High-grade, unique, and gourmet ingredients are expected.
34
What is the importance of presentation and plating in fine dining?
Dishes should be visually stunning and elegant.
35
How should portion size and pricing align in fine dining?
Must align with fine dining expectations (smaller portions, higher value).
36
What role does customer feedback play when changing a menu?
Helps identify dishes that aren’t well received.
37
Why are sales reports important for menu changes?
Pinpoint low-performing items for removal.
38
What seasonal factor should be considered when changing a menu?
Adjust the menu for ingredient availability.
39
What staff-related consideration is important when changing a menu?
Ensure the kitchen team can handle new techniques or ingredients.
40
What equipment consideration is necessary when introducing new menu items?
New items should match the equipment already available.
41
Define the term 'brand' in menu planning.
A brand is the identity of the restaurant—its style, values, and overall experience—communicated through the food, service, and menu.
42
How does visual design support a restaurant's brand?
Fonts, colors, and layout should reflect the restaurant’s theme.
43
What impact does the tone of language have on a menu?
Formal vs. casual wording affects the guest’s perception.
44
How should menu offerings relate to a brand?
The food should match the brand image (e.g., trendy, traditional, luxury).
45
What demographic factors influence menu planning?
Age, culture, and lifestyle influence dish selection and portions.
46
How does budget affect menu planning?
Affects the quality and type of ingredients that can be purchased.
47
What is the relationship between target market and menu planning?
The menu should match the preferences of your ideal customer group.
48
What are some management benefits of a menu?
* Helps with cost control * Aids in inventory * Supports business planning
49
What role does the menu play for production staff?
Provides clear directions for preparing and portioning dishes.
50
How does the menu influence customers?
Influences buying decisions and sets expectations.
51
Define a menu.
A menu is a list of food and beverage items available for sale in a food service establishment, often reflecting the brand and operational style.
52
What is a constraint that affects menu planning related to employee skill level?
Menu items must match the kitchen staff’s expertise.
53
How does equipment and space act as a constraint in menu planning?
Limited tools and space restrict what can be prepared.
54
What is a constraint related to product availability?
Items should be based on ingredients that are always available.
55
What are key considerations for a children's menu?
* Use bright, fun colors and fonts * Include kid-friendly foods (e.g., nuggets, pizza) * Keep portions smaller * Avoid overly spicy or complex flavors
56
What should be considered when developing a banquet menu?
* Choose easy-to-prepare items for large quantities * Include popular crowd-pleasers * Offer flexible pricing packages * Provide options for dietary restrictions
57
What factors are important for a buffet menu?
* Choose items that hold well over time * Ensure variety (hot, cold, veg, meat) * Maintain food safety and temperature control * Include clear labels for all dishes
58
What type of paper should be used for menus?
Use sturdy, spill-resistant paper.
59
What layout consideration is important for menu design?
Group items logically (appetizers, mains, desserts).
60
What pricing strategy can enhance menu appeal?
Use psychological pricing (e.g., $9.99 instead of $10).
61
What are three benefits of professionally printed menus?
* Durability * Branding * Customer Perception
62
What is charm pricing?
$9.99 feels significantly cheaper than $10.
63
What is price omission?
Removing the dollar sign ($) softens the perception of cost (e.g., '10' instead of '$10').
64
What is price anchoring?
Show a high-priced item to make others seem more reasonable (e.g., lobster for $35 makes $25 steak seem affordable).
65
What is bundle pricing?
Set menus (e.g., 3-course meal for $25) feel like a better value than ordering items separately.
66
What is a Standardized Recipe?
A standardized recipe is a recipe that has been tested and adapted for consistent quality, quantity, and yield every time it is prepared, regardless of who makes it. ## Footnote Standardized recipes help ensure uniformity in food service operations.
67
List five details that must be on a Standardized Recipe or Card.
* Recipe name * Ingredients with exact measurements * Preparation and cooking instructions * Portion size and yield * Equipment and cooking time/temperature ## Footnote These details are essential for consistency and quality in food preparation.
68
What are five advantages of using a Standardized Recipe?
* Ensures consistent food quality and taste * Controls food costs and reduces waste * Simplifies training and orientation of new staff * Helps in accurate forecasting and inventory control * Enhances customer satisfaction with reliable dishes ## Footnote Standardized recipes are crucial for maintaining high standards in food service.
69
What are four disadvantages of using a Standardized Recipe?
* Limits creativity and flexibility * May not adapt easily to changes in availability of ingredients * Time-consuming to develop and test recipes * Strict adherence required for consistent results ## Footnote While standardized recipes are beneficial, they can also pose challenges.
70
What is the Food Cost Percentage Method in menu pricing?
Pricing based on a target food cost percentage. For example, if the food cost is $5 and the target percentage is 30%, the price = $5 / 0.30 = $16.67. ## Footnote This method helps in setting prices that ensure profitability.
71
Explain the Contribution Margin Method of menu pricing.
A fixed amount (contribution margin) is added to the food cost. For example, if food cost is $4 and margin is $6, price = $10. ## Footnote This method ensures that each item contributes to overall profitability.
72
What is Competitive Pricing?
Prices are based on competitors’ pricing for similar items to stay market-relevant. ## Footnote This strategy helps businesses remain competitive in the market.
73
List four benefits of menu planning.
* Helps control food cost * Minimizes food waste * Improves customer satisfaction through variety and balance * Aids in purchasing and inventory control ## Footnote Effective menu planning is essential for operational efficiency.
74
What is the role of menu planning in controlling food costs?
Menu planning allows managers to estimate ingredient needs and reduce unnecessary spending. ## Footnote This practice is crucial for maintaining financial health in food service.
75
What are five property components that impact menu items offered?
* Type and size of the food service establishment * Kitchen layout and equipment available * Staff skill level and experience * Storage and refrigeration space * Customer demographics and preferences ## Footnote These factors influence the feasibility and appeal of menu items.
76
What is Menu Planning?
Menu planning is the process of organizing meals and menu items in advance to ensure balance, nutrition, cost-efficiency, and customer appeal. ## Footnote This process is vital for successful food service operations.
77
Define a Menu.
A menu is a list of food and beverage items offered to customers in a food service establishment. ## Footnote Menus serve as a primary communication tool between the establishment and its customers.
78
What are the two main types of menus?
* Static Menu – Offers the same dishes every day * Cycle Menu – Repeats after a set number of days or weeks ## Footnote Each type serves different operational needs and customer preferences.
79
List seven reasons to eliminate menu items.
* Low customer demand * High food cost * Long or complex preparation time * Requires unavailable equipment * Seasonal ingredient shortages * Difficult for staff to prepare consistently * Not aligned with current food trends or dietary preferences ## Footnote Regular evaluation of menu items is essential for business success.
80
What is the Truth in Menu Law?
Truth in Menu Law is a legal guideline requiring food service operators to accurately describe all aspects of a menu item including ingredients, preparation method, portion size, and origin. ## Footnote Compliance with this law is crucial for maintaining transparency with customers.

Menu Planning (1 decks)

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