Refers to a menu of items prices and ordered separately rather than selected from a list of preset, multi-course meals at a fixed price
a la carte
a menu that offers multi-course meals with limited choices at fixed prices
table d'hote
also called prix fixe
Today's restaurant menu must be aligned with a ____ _____ and is critical to the execution of that concept
restaurant's concept
the menu must make the diner feel ___ with the available choices while always meeting or ____ the diner's _____
comfortable
exceeding
expectations
the physical environment in a QSR truly focuses interest on the
menu display
Who do QSRs target?
customers in a hurry
with fast causal restaurants, although the food is ___ __ ___, it is still ___ ___ whether to be retried by the customer when notified that it is ready of delivery to the table
prepared to order
served quickly
many fast-casual restaurants are marketed as ____ _____
health conscious
What is the challenge for onsite food service?
have the diner feel that people are eating there by choice
wellness, sustainability, and nutritional content are among the driving factors for this
Health care menus reflect the patient-care ____ of their institutional hosts
philsophies
a menu on which the offerings are planned for a period from 6 to 30 days and then are repeated at the end of that period
cycle menu
True/False: School menus aren’t allowed to be cycle menus
True bc they should have some type of variety
a cycle menu served “as is, with no variation.”
a non-selective menu
example: UPMC shadysiden any cycle menu planning need you need
in any cycle menu planning need 6 things
Variety
color
type
temperature
texture
preparation style.
a cycle menu includes choices – usually two entrees paired with various sides and perhaps a choice of fruit or dessert and a beverage
selective menu
The ____ __ _____ even greater when the planner must include at least two items for every meal.
risk of repetition
patient sees choices for the entire one week cycle, but a server reviews today’s choices plus possible substitutes at the bedside and takes the order for meals.
restaurant-style hospital menu
customer has a menu in his room and calls his order in for each meal.
hotel-style room service menu
customer has a menu in his room and calls his order in for each meal.
static menu
A menu specifically planned and used only once, usually for a holiday or catered event
single use menu
an outline of the menu item categories offered at each meal and the # of choices within each category.
the menu pattern
the number of meal opportunities offered over a specified period of time, usually 24 hours, ex) college plan
a meal plan
the USDA's my plate evolved from
my pyramid
In planning a menu, there are many factors to consider what are the four that tend to fall into categories of influence
Organizational
Customer
Inputs
Operations
what was est. under the National School Lunch Act, signed by President Harry Truman in 1946
the national school lunch program
who administers the national school lunch program at the federal level?
The U.S. Department of Agriculture (USDA) Food and Nutrition Service
True/False:Nutritional requirements vary depending on the type of foodservice and population served
true
True/ False: Foodservice operations and the menus in higher education environments ARE regulated beyond applying the same standards that apply to restaurant foodservice.
False: Are NOT regulated beyond applying the same standards that apply to restaurant foodservice
Federally assisted meal program operating in public and non-profit private schools and residential childcare institutions
NSLP
The dynamics of the markets or sources of food effect
the menu
In retail operations, the amount to be budgeted is based on ____ ____ from the sale of food.
projected income
True/False: In sports and recreation facilities There are no regulatory restrictions beyond those that apply to restaurants.
true
___ __ ____ laws require that the menu accurately describes the foods to be served
Truth-in-menu
True/False: Giving misleading names to menu items is illegal
true
without ____ the manager cannot determine what foods to purchase to produce a given recipe, how long it will take to produce the item and whether it will be correctly prepared
standardization
Items that need to be included on a standardized recipe (11)
food items (listed in order of use)
amount of each item
action fro each as a raw ingredient (drained, soaked, cleaned)
what tools are necessary
methods for combining
amount of time for each preparation step
total time for recipe prep and cooking time
required temp for cooking
sub-assembly
final yield and/or number of servings and the size of each serving
serving suggestions or directions for how to plate or present the prepared item
two additional steps added to standardized recipes now a days
nutritional analysis
additional instruction for safe food handling practices
Advantages of recipe standarization (8)
procurement planning
fiscal planning
scheduling
teaching
nutritional analysis
chemistry
extension
mise en place (having all ur supplies and everything in place)
Disadvantages of recipe standardization (5)
cost
creativity issues
communication
computers
quality
the _____ offers certification in five categories of cooking: in the "cooking professionals" category there are five credentials based on education and work experience requirements
American Culinary federation (ACF)
an equivalent measure of a specific food
a food yield
example: how many strips of bacon will give you 1 cup of bacon crumbles?
How many strips of bacon will you give you one cup of bacon crumbles?
16 strips
1 strip= 1 TBSP
16 TBSP= 1 cup
What measure of apple slices of you get from an apple?
1 Medium apple= 1 cup diced or sliced apples
How many pounds of beed will serve 15 people after it is cooked?
5 lbs of beef tenderloin will produce 12-16 servings
If I have one lb of flour, how many cups is that?
1 pound of flour= 4 cups of sifted flour or 3 and 1/3 cups of unsifted flour
adding up the cost of all individual ingredients and then calculating the cost per serving
recipe costing
provides a basis on which a person or computer can calculated the price of an item correctly
unit of measure
True/False: since any foodservice organization used hundreds of items, even a few minor errors can have dramatic effects on costing and pricing
TRUE
determine the content of foods that are actually consumed by individuals
intake analysis
used in nursing homes or hospitals to ensure intake of adequate nutrients
Example: Patient AK ate 100% of her tray
the system is designed to prevent food handling errors and thereby maximizing food safety
HACCP
Who originally used HACCP plans to protect these people from biological contaminants
NASA astronauts
True/False: Separate menus are made for different problems such as water supply failure
True
visualize how food will look on tray or plate
presentation
eye appeal, helps merchandise the food, need 1-2 colorful foods, garnishes
