Quantity Food Production and Service

CHP 3: The menu - menu planning, food service system model, national school lunch program, nutrient modifications, IDDSI, meal satisfaction, sensory analysis, menu engineering and techniques used to attain customers

Static Menu

Most common menu at a restaurant, same menu items are offered every day

Single Use

Used for special events; planned on a particular day

Cycle Menu

Many menus with different food items each day of the week, biweek or on a different rotation.

The three types of menus are:

cycle, single, static

What technique focuses on the graphic design and layout of a menu to influence customer selection?

Menu psychology

The center of a menu is considered

The prime menu sales area

Primacy, pertaining to menu, means

The first menu item positioned is more likely to be chosen (as well as primacy

Recency, pertaining to menu, means

The last menu item positioned is more likely to be chosen (as well as primacy)

How many factors affect menu planning (learned in this course)?

8

Factors affecting menu planning (8)

• customer satisfaction

• sociocultural factors

• food habits & preferences

• nutritional influence

• aesthetic factors

• sustainability

• government regulations

• management decisions

Aesthetic factors pertaining food refers to its

• flavor

• texture

• consistency

• color

• shape

Menus typically focus on entrees having _______ as the focus/star of the dish

protein

areas of misrepresentation in menu/foodservice refers to

requiring truth in menus as described and pictures on them.

Menu pricing should cover the cost of…

• food

• labor

• additional operating costs: rent, energy, promotional ads

• consider perception of value by the customer and competition

the 3 types of menu costs are

• factor pricing method (markup method)

• prime cost

• actual cost

Pricing factor

desired percentage of food cost x raw food cost

• used in pricing method AND prime cost

Factor pricing method (markup method)

raw food cost x pricing factor = markup method

pricing factor is the desired percentage of food cost.

Prime cost

pricing factor x prime cost (labor cost + raw food cost)

actual cost

includes actual cost of food, labor, variable costs, fixed costs and profit

food service system model includes

control - the menu

output - meal satisfaction

input - employees, food, kitchen equipment

input in food service:

employees, food, kitchen equipment

control in food service:

the menu

output in food service:

meal satisfaction

Customer satisfaction is only attained throughout

actual customer feedback through customer common card, managers walking around and asking how the meal is

• easier to attain in restaurants; more difficult in hospital settings, schools

What are the eight diets?

• house (regular) diet

• heart-healthy diet

• consistent carbohydrate diet

• chronic kidney disease

• fiber-restricted diet

• clear liquid diet

• full liquid diet

• modification for chewing and swallowing

regular/house diet

• most liberal diet

heart-healthy diet

LIMITS

• saturated fat

• cholesterol

• sodium

  • 22-38 g of fiber/day

consistent carbohydrate diet

carbohydrates are distributed evenly across all meals and snacks

one carbohydrate serving equals

15 grams

Chronic Kidney Disease

REDUCED

• sodium

• potassium

• phosphorus

• fluids

CONTROLLED

• protein

individualized based on stage of CKD and use of dialysis

Fiber-restricted diet

• <13 grams of fiber daily

• NOT INTENDED FOR LONG TERM USE

• used to reduce digestive system workload+

Clear liquid diet

• only fluids AND OR foods that are transparent and liquid at body temperature

• primarily consists of sugar, water and salt

  • broths, flavored ice/popsicles, apple/cranberry juice

  • gelatin is liquid at BODY TEMPERATURE (when consumed)

    • intended for short term use

Full liquid diet

foods must be liquid or semi-liquid at room temp

• thin cereals

• strained cream soups,

• milkshakes

• pudding

• juices

• gelatin

• pulp-free

modifications for chewing and swallowing difficulties

• visual appeal and mouthfeel can be a concern

• hydration status can be a concern with thickened liquids

How many levels are there in the IDDSI framework?

7

thin is level

0, less than 1 ml in 10 ml syringe after 10 sec

slightly thick is level