Studied by 0 people
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
