Menu Basics
This is the single most important tool in a foodservice operation
The Menu
This menu offers a complete meal at a fixed price.
table d’hôte menu
Is an outline of the menu item categories offered at each meal and the depth of choice within each category. A great tool to help when planning your menu.
menu pattern
The menu must match the skills and availability of these individuals.
The personnel
Name steps in menu development:
Entrees
Soups and sandwiches
Vegetables and "sides"
Salads
Desserts
Garnishes
Breads
Breakfast items
Beverages
This ensures all aspects of an operation are considered for maximum efficiency
System of approach
This menu is planned and used only once, often for holidays or catered events.
Single-use menu
Age, gender, ethnicity, and education level are examples of this customer factor.
Demographics
The menu must be feasible within available equipment and physical space.
Production and service capabilities
This type of wording helps customers visualize menu items.
Descriptive wording
This is essential to ensure customer needs and wants are met.
Customer profile
This menu rotates at set intervals and simplifies purchasing and forecasting.
Cycle menu
____________ must be met for Child Nutrition Program meals.
Nutrient standards
Knowledge of seasonal availability affects this operational area.
Purchasing
Tell how you can test menu items before adding to the menu
Offer as a special.
Customer participation and evaluation
A successful menu planning process begins with clear_____that reflect desired outcomes
Objectives
This menu offers no choice of food items
Nonselective menu
Ideas for new menu items can come from:
Specific trade journals
Food magazines
Customers, employees, menus
Internet resources
This document helps evaluate and plan budgets for general and modified diets.
__________are important to have because they define the therapeutic meal plan.
Diet Manuals
Name 3 environmental factors that influence the menu:
Social Issues- dining trends & food preference
Sustainability
Regulations and contracts
Meal counts and sales data
Outcomes that meet guests expectations
This menu lists the "menu of the day"
du jour menu
________ refers to the number of meal opportunities offered over a specified period, usually 24 hours
meal plan
In retail operations, the amount to be budgeted is based on ___________ from the sale of food.
Projected income
This law require menus to accurately describe foods served.
truth-in-menu legislation