Chapter 15: Meal Satisfaction & Accountability
Call Kai
Learn
Practice Test
Spaced Repetition
Match
Flashcards
Knowt Play1/14
There's no tags or description
Looks like no tags are added yet.
Name | Mastery | Learn | Test | Matching | Spaced | Call with Kai |
|---|
No analytics yet
Send a link to your students to track their progress
15 Terms
meal quantity
producing meals in sufficient quantity to meet the needs of customers
meal quantity impacts
financial performance & satisfaction of customers
meal quality
focuses on the ingredients and the preparation techniques used to prepare products
meal quality determined by
taste, quality of ingredients, portion size, methods of prep, service
production standard
characteristics that define what is expected in a food product
production standard components
origin
form
use
preservation form
quality
weight
pack
price
essential elements influencing food quality
flavor
texture
appearance
consistency
palatability
nutritional value
safety
ease of handling
convenience
storage stability
packaging
prime factors responsible for quality changes
poor sanitation
improper handling
malfunctioning equipment
incorrect preparation
carelessness
sensory panel
small group 6-12, trained
consumer panel
large 50+, reasonable representative of the target market
examples of how to collect data on food preferences and menu item popularity related to meal satisfaction
small scale surveys
interviews
plate waste
customer comment cards
plow horse
high demand, low profit
star
high demand, high profit
dog
low demand, low profit
puzzle
low demand, high profit