1. Identify several ways in which the menu can be promoted, ultimately enhancing sales. a. Use of a menu board b. Video menu board

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1 Problems: Menu Madness Ready for Room Service Worksheet 3 The Menu 1. Describe how the menu controls each of the functional subsystems in the foodservice operation. The menu expresses the character of the foodservice operation. Procurement needs are based upon the menu. The menu identifies the work to be accomplished in production and impacts the layout and equipment needs of the operation. Food safety processes and policies are framed around the menu items and production procedures. The menu indicates the work to be done in service and delivery. It is a major factor in the budget and control of food costs. 1. Identify how the growing overweight and obesity concerns have contributed to customer menu trends: Operations have responded by adding healthy menu item choices such as fruits, vegetables, grains, nuts, and yogurt. Fast food operations in particular offer choices of salads, fruits or baked potato in addition to French fries. Some casual restaurants (Applebee s) have linked with Weight Watchers and identify menu choices and Weight Watcher points. Meatless options and vegetable choices have been expanded. 1. List two examples of ways in which the menu can provide customer education. 1. Providing nutrition education activities on the monthly school food program menu. 2. Providing nutrition education in the hospital on the diet (modified diet) instruction handouts distributed by the dietitian at patient discharge. 1. Distinguish between the following patient menu presentations: Spoken menu: Prior to the next meal, the dietetic technician or nutrition aid/hostess reads the menu choices to the patient and records his/her selection on a printed menu. Room service menu: The patient calls the foodservice department, ordering from a room service menu. The time of eating is based upon when the patient is hungry and ready to eat. The meal is usually delivered within minutes. 1. Identify several ways in which the menu can be promoted, ultimately enhancing sales. a. Use of a menu board b. Video menu board

2 c. Fax machines d. /cell phone messaging 6. Define the following terms: Table d hote: A menu that offers a complete meal at a fixed price. a la carte: Each food item is priced separately. 1. Define menu psychology: Techniques used in the graphic layout and design of the menu to influence menu selections by customers. Some techniques include print style, size, color, graphic illustrations and designs, and placement of menu items on the menu page. List and briefly describe ways in which this can be applied to the printed menu. a. Eye gaze motion displaying the most popular or signature menu items in the center of the page. b. Primacy and Recency position the menu items identified for high sales volume in the first and last positions within a category as the items the customer reads first and last are more likely to be chosen. c. Font size and style should compliment the menu and draw the customer s attention, not detract from it or make the menu hard to read. d. Color and brightness use of these visual elements to attract customer attention. e. Spacing and grouping use of borders or placement of items together to draw attention to certain menu items. f. Graphics use of graphics and design to enhance the appeal of the menu. 8. Define the following menu planning terms: a. Static menu A set menu that offers the same menu items every day. b. Cycle menu A carefully planned set of menus rotated at definite intervals. The length of the cycle depends on the foodservice (i.e. school food program menus are usually set up on a four week cycle). c. Single use menu A menu planned for a single day or event and not repeated again in exactly the same form. d. Degree of choice the number of menu item selections available to choose from such as: no choice (one menu selection only); several

3 choices within all menu categories, limited choice (choice available on entrée only, but not within all menu categories). e. Grazing eating small amounts of food throughout the day. 1. Indicate an example of a foodservice organization which offers each type of menu: Static: Restaurants with different customers each day. Cycle: A school food program, college and university. 1. Making a menu is a balancing act, states Twyla Fultz, executive chef at the Quality Hotel Capitol Hill in Washington D.C. (Ryan NR. Good mixes break the lunch routine. Restaurants and Institutions. 1993; 103(6): 50-51, 56, 62, 64). Interpret what you think Ms. Fultz meant by that statement? Menu planning requires balancing all menu-planning considerations such as customer preferences, aesthetics, quality, nutrition, efficient use of personnel, and budget. 1. Why are on-site operations becoming more like commercial operations, especially for the lunch meal? The customers/employees want choices ranging from traditional cafeteria fare to display cooking; operations must provide these in order to compete and keep the employee from leaving the building and eating in other restaurants. Home meal replacement selections are also becoming an additional alternative for the customer/employee. 1. State the most important driving force in menu planning. The customer Important factors in menu planning include sociocultural aspects, food habits, and food preferences. Discuss how these factors would be applied to menu planning in a: School food program: Which entrée items, vegetables, etc. kids like and dislike must be known by the menu planner and incorporated into menu planning. Often these selections are ethnic based: (for example, Spanish student body: rice and beans; Asian students: rice based dishes). Hospital: The ethnic backgrounds and religious influences of patients and hospital staff are used by the menu planner. For example, fish choices are offered on Fridays, and especially during Lent with a highly Catholic population. For a Jewish clientele, an obvious mixture of meat and dairy dishes together on one plate would be avoided.

4 14. Discuss two examples of customer satisfaction methods that could be used in college and university foodservice to evaluate student satisfaction. a. Surveys (food preferences, sensory evaluation, customer satisfaction) b. Student comments cards c. Plate waste 15. Justify why a school food program would utilize a facial hedonic scale in determining food preferences of elementary school children. It is an easier method to use with children than numbers or words; the feedback is not driven by the child s ability to read, comprehend, or educational level. 16. List three reports or resources that could be used to evaluate the nutritional adequacy of a menu.. Dietary Guidelines for Americans. Food Guide Pyramid. Nutritional analysis. RDAs. 5 a Day 17. Identify the nutritional goal of the National School Lunch Program. To provide 1/3 of the RDA for specified nutrients averaged out over a week s period of time. 18. Define the following aesthetic factors related to menu planning: Flavor: how the item tastes; often categorized as salty, sour, sweet, or bitter. Flavors should be complementary. Texture: refers to structure of food in the mouth (i.e. crisp, soft, chewy) Consistency: the way in which food adheres together (i.e. firmness, density, viscosity) Color: gives eye appeal and helps merchandise the food selections (i.e. green vegetables) Shape: variation in form and height of food to bring eye appeal (i.e. roast beef and baked potato) Methods of preparation: using a variety of preparation methods (i.e. not all baked or fried menu items) 19. Briefly outline the governmental regulations which apply to menu planning in: Schools: USDA School Meals Initiative: Meet 1/3 of the RDA for lunch; ¼ for breakfast; meet calorie requirements; meet the Dietary Guidelines for Americans.

5 Long-term care facilities: Standards for menu planning are established by the Centers for Medicare and Medicaid Services. Menu item and serving size requirements are designated by food groupings. 20. Determine the food cost percentage if the cost of food is $400 and the total revenue received from selling the food is $1000. Cost of food sold $400 Total revenue $1000 (times 100) = 40% 21. The manager of XYZ Insurance, a business and industry account, receives notification of a spinach recall; spinach quiche is featured on the lunch menu. What management decisions would have to be considered? Availability of foods: A menu substitute (a different type of quiche or a totally different menu item) would need to be planned. Bacon, lettuce, and tomato sandwiches are requested by customer comment. The only toaster is a four-slice pop-up. 150 sandwiches are estimated. What would have to be considered to put this item on the menu? Production capabilities: Management must take into consideration the equipment required for toasting and consider an alternative method of production (broiler or hot oven) or the purchase of a new conveyor toaster. Other considerations include: the number of employees (labor hours), the skill level of the employees, production load required for the menu; layout of the facility. At the nutrition advisory committee, high school students request pizza parlor pizza (made from scratch). What problems would this present to the menu planner? Type of service and production capabilities: Pizza parlor pizza may require specialized equipment placed in/on the cafeteria/line. Traffic flow could be affected. Making pizza from scratch, at service time, would also impact labor requirements. 22. State three examples of how Accuracy in Menus could be violated. Evaluate the likely impact upon the customer. a. Point of origin is not accurate (i.e. bay scallops, Maine lobster, Virginia ham) b. Size is misrepresented (i.e. foot long hot dogs, one quarter pound burgers) c. Nutritional requirements (i.e. low fat) Customer satisfaction will be greatly impacted. 23. Describe three differences in menu planning for on-site and commercial operations. 1. In school lunch the menu is built around a 5 day noon meal plan. In other onsite operations the menu is built around a four or five-meal-a-day

6 plan. In many, but not all commercial operations, the menu is built around a 3 meal plan or specifically for a certain meal as lunch and/or dinner. 2. Cycle menus are used in on-site operations whereas static menus are used in commercial operations. Cycle menus are determined by the length of stay of the clientele. Static menus change infrequently. 3. Commercial operations build their menus around merchandising and marketing considerations. 24. When a consultant comes into any food service operation to help with a problem, the first thing the consultant asks for is the menu. Why? It all begins with the menu which is the primary control. In conjunction with the goals and objectives of the operation, the menu is planned and impacts the subsystems of procurement, production, safety and maintenance, and delivery and service. For the consultant to understand the operation, he/she must start with the menu as it identifies the inputs needed and helps to determine the outputs of quality, quantity, customer satisfaction, employee satisfaction, and budget considerations.

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