Chapter 3 Foodservice Organizations: The Menu

Flashcards covering menu types, psychology, planning factors, presentation, and truths from the lecture notes.

Menu (Primary Control)

The primary control of the foodservice system; a list of items available for selection by a customer and the most important internal control for operations.

À la carte

Food items priced individually.

Table d’hôte

A complete meal consisting of several courses at a fixed price.

Menu Psychology

Designing and laying out a menu in such a way as to influence the sale of foods served on that menu.

Eye Gaze Motion

A concept in menu psychology stating that the eye will travel in a set pattern when viewing a menu, with the center of a three-folded menu considered the prime sales area.

Primacy and Recency

A menu psychology technique to include items you want to sell more of in the first and last position within a category, as they are more likely to be chosen.

Static Menu

The same menu items are offered every day; characteristic of many restaurants, and now some hospitals.

Cycle Menu

A series of menus offering different items each day on a weekly, biweekly, or some other basis, after which the cycle is repeated.

Single-Use Menu

A menu planned for service on a particular day and not used in the exact form a second time, typically for special events.

Selective Menus

Menus that offer two or more menu items in each menu category, allowing customers choices.

Nonselective Menus

Menus that offer only one food item in each menu category, commonly used in long-term care or school districts.

Sociocultural Factors (Menu Planning)

Includes the customs, norms, religion, values, and demographic characteristics of the society in which the foodservice organization functions, influencing menu choices.

Food Habits

The practices and associated attitudes that predetermine what, when, why, and how a person will eat.

Food Preferences

Express the degree of liking for a food item.

Nutritional Influence (Menu Planning)

A primary concern for planning menus in all foodservice operations, especially when living conditions constrain persons to eat most meals in one place.

Aesthetic Factors (Menu Planning)

Characteristics such as flavor, texture, consistency, color, and shape that contribute to the appeal and balance of menu items.

Government Regulations (Menu Planning)

Local, state, and/or federal regulations governing the types and quantities of food items to be served, impacting menu planning in certain foodservice organizations.

Management Decisions (Menu Planning)

The menu should be viewed as a managerial tool for controlling cost and production, considering factors like food cost, production capability, and type of service.

MyPlate

An illustration of nutrition food choice recommendations, providing guidance for good nutrition and physical activity.

Recommended Dietary Allowance (RDA)

Recommendations for dietary intake of nutrients for healthy growth.

Room Service

A style of service where the customer calls and orders a meal that is then prepared and delivered to the room.

Spoken Menu

A menu that is presented by the technician orally to the patient.

Flavor (Aesthetic Factor)

The taste that occurs from a product in the mouth, often characterized as salty, sour, sweet, or bitter, requiring balance in menu planning.

Texture (Aesthetic Factor)

Refers to the structure of foods and is detected by the feel of foods in the mouth (e.g., crisp, soft, grainy, smooth, hard, chewy), which should be varied in a meal.

Consistency (Aesthetic Factor)

The degree of firmness, density, or viscosity of foods (e.g., runny, gelatinous, firm, or thin, medium, thick for sauces).

Color (Aesthetic Factor)

On the plate, tray, or cafeteria counter, it has eye appeal and helps to merchandise the food, always considered in selecting menu items.

Food Cost (Management Decision)

The cost of food as purchased; a major determinant of pricing, requiring managers to be aware of raw and prepared food costs for each item.

Production Capability (Management Decision)

The resources necessary to produce a given menu, with labor (number of hours, skill level) being a primary concern, determining menu item complexity.

Type of Service (Management Decision)

A major influence on the food items that can be included on the menu.

Truth in Menus

Legislation, often at the state level, requiring foodservice operations to accurately describe their menu offerings to prevent misrepresentation.

Quantity (Menu Misrepresentation)

Avoiding misleading or unclear terms describing portion size or amount being served on a menu.

Quality (Menu Misrepresentation)

Accurately using federal and state standards of quality grades for products like meat, poultry, eggs, and dairy.

Price (Menu Misrepresentation)

Extra charges for service or special requests for food items should be accurately brought to the customer's attention.

Brand Names (Menu Misrepresentation)

Any product brand that is advertised on the menu must be the one served.

Points of Origin (Menu Misrepresentation)

Claims of origin should be accurately documented, unless geographical names are used in a generic sense.

Merchandising Terms (Menu Misrepresentation)

Terms for specific products (e.g., 'flown daily', 'fresh daily') need to be accurate and not misleading if the product has been processed or preserved.

Means of Preservation (Menu Misrepresentation)

If a method of preservation (canned, chilled, bottled, frozen, dehydrated) is identified on the menu, it must be correct.

Food Preparation (Menu Misrepresentation)

Any descriptions of food preparation technique (e.g., 'charcoal broiled') should be accurately described.

Verbal and Visual Presentation (Menu Misrepresentation)

If a picture or verbal description of a meal or menu item is provided, the actual item served must be identical.

Dietary or Nutritional Claims (Menu Misrepresentation)

Misrepresentation of nutritional content or claims (e.g., low-calorie, fat-free, organic, grass-fed) is not permitted and must be supported by specific data and legal definitions.

Center of the plate

The main entree or item around which a meal is planned.

Dietary Guidelines for Americans

Recommendations for good health developed by the USDA and the U.S. Department of Health and Human Services.