Term
| The menu determines ___, ___, ___, ___ needed. |
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Definition
| equipment, food, space, personnel |
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Term
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Definition
| no choice, either cycle or single use |
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Term
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Definition
| provides choices for some items |
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Term
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Definition
| selective, pleases clientele better |
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Term
| choice menu - static, fixed, set |
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Definition
| same menu items every day (restaurant), when clients change daily |
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Term
| what type of menu would a restaurant have? |
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Definition
| choice menu - static, fixed, set |
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Term
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Definition
| one day use only, when clientele do not vary from day to day; catered events |
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Term
| choice menu - cycle, standing |
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Definition
| repetition of menus in designated sequence. 3-4 weeks. high school lunch programs |
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Term
| what type of menu would a high school have? |
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Definition
| choice menu - cycle, standing |
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Term
| Benefits of a choice menu - cycle, standing? |
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Definition
| Simplifies purchasing, standardized prep procedures, gives a more constant and evenly distributed work load |
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Term
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Definition
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Term
| choice menu - room service |
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Definition
| pts call when hungry, order from menu |
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Term
| Restaurant menu - table d'hote |
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Definition
| complete meal at set price |
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Term
| Restaurant menu - a la carte |
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Definition
| separate items at separate prices |
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Term
| Restaurant menu - du jour |
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Definition
| menu of the day, uses leftovers and bargains |
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Term
| In commercial operations, sale of food is the primary activity, so profit is |
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Definition
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Term
| Non-commercial operations that have on-site food service, food provided is a secondary activity. Examples: |
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Definition
| hospitals, military, schools |
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Term
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Definition
| pork, few dairy pdts (non-dairy Ca source) |
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Term
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Definition
| no meat or dairy at same meal, no pork or shellfish |
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Term
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Definition
| yin foods (raw, cold: fish, veg, fruit). yang foods (bright, hot: hot soup from chicken). Rice is neutral |
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Term
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Definition
| ovo-lacto-vegetarian, no caffeine/alcohol |
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Term
| Central america/hispanic/latin |
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Definition
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Term
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Definition
| prohibited foods called haram: pork, alcohol, gelatin, congealed salad, shrimp. overeating discouraged, fasting sunup to sundown during ramadan |
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Term
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Definition
| meat is not consumed on fridays during lent |
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Term
| When is the restaurant planning process would you select equipment needed? |
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Definition
| After the menu is written |
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Term
| If kitchen floor space is too expensive, what happens? |
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Definition
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Term
| "Truth in menu" legislation requires |
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Definition
| that menus accurately describe foods to be served (maine lobster only from maine) |
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Term
| Food Code requires the person in charge be able to |
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Definition
| Identify food allergens and associated symptoms |
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Term
| Aesthetics, external factors |
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Definition
| color, shape, consistency, flavor, climate, season |
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Term
| Menu engineering focuses on what 2 aspects of food? |
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Definition
| Popularity and profitability |
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Term
| The menu engineering model focuses on what 4 categories? |
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Definition
| star, dog, puzzle, plowhorse |
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Term
| The menu engineering model - star food |
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Definition
| highly popular/profitable |
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Term
| The menu engineering model - dog food |
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Definition
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Term
| The menu engineering model - puzzle food |
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Definition
| high profit, low popularity |
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Term
| The menu engineering model - plowhorse food |
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Definition
| high popularity, low profitability |
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Term
| How is the menu mix calculated? |
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Definition
| # sold of an item / total # all items sold. If it's greater than 70%, it's popular. Under, it's not. |
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Term
| How do you calculate contribution method? |
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Definition
| (a menu item's food cost) - (its selling price). Items are categorized as high or low depending on whether or not they are higher or lower than the average contribution of all items on the menu. |
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Term
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Definition
| foods rated from extremely like to dislike. Facial scales used with children, or if client speaks another language |
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Term
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Definition
| Used to analyze and predict popularity and sales for a food item in a given food category. For example, to determine popularity index of carrots on a wednesday, divide # of carrots sold that day by total # of all vegetables sold. Can be used to predict sales of an item if customer volume is known. |
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Term
| average check (sales analysis ratio) |
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Definition
| sales / # customers served |
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Term
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Definition
| compares satisfaction levels to those of other facilities which are considered "best in class" |
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