Foodservice Engineering Part 1 Flashcards Preview

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Flashcards in Foodservice Engineering Part 1 Deck (35)
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1

Name the 3 steps in Menu Design

1) define the purpose
2) define the means
3) define the limitations

2

What are the 5 types of locations to consider when designing a menu?

1) Geographical
2) Transportation/communication axis
3)Accessibility
4) Physical specificities
5) Type of institution

3

Which of the following will help determine population/socio-demographics, level of captivity, competition and people's needs/wants?
1) Geographical
2)Transportation/communication axis
3)Accessibility
4) Physical specificities
5) Type of institution

1,2,3

4

Which of the following will determine physical limitations, accessibility and equipment available?
1) Geographical
2)Transportation/communication axis
3)Accessibility
4) Physical specificities
5) Type of institution

4

5

Which of the following will help determine the mission statement, population socio-demographics and the labor organization?
1) Geographical
2)Transportation/communication axis
3)Accessibility
4) Physical specificities
5) Type of institution

5

6

What are 4 things to consider about your clientele? (SHAG)

1) Socio-demographics
2) Health
3)Age
4) Gender

7

Under clientele --> health considerations, what are the 2 types of health considerations?

1) population issues
2) individual issues

8

Name some population issues

-Food policies/values
-Food allergies
-Nutrient strategies

9

Name some individual issues

-specific diseases
-disorders

10

Who determines what is expected from the foodservice?

The clientele

11

What are the 2 main factors that determine how the food is prepared and served?

1. Staffing profile
2. Staff -customer relations

12

Which of the following is an example of staffing profile?
a) room service
b) table service
c) cafeteria style
d) self-service
e) union workers

e)

13

When identifying the primary and secondary clientele, what are 2 factors to consider?

-Sociodemographic
-Level of dependency on foodservice

14

What does captivity mean in terms of foodservice?

The level of dependency on foodservice

15

Name 4 main business types

1) For profit
2) Profit sharing
3) Co-op
4) Non for profit

16

In the steps of menu design, what does "define the means" pertain to?

-Identifying the equipment available and production modes

17

Name 2 types of foodservice operations

1) Commissary
2) Assembly/serve

18

What is a commissary foodservice?

-similar to cook-chill
-one central kitchen will serve many units

19

What is assembly/serve foodservice?

-no kitchen on location
-all food items arrive ready to uses
-assembled on location

20

Name the 3 limitations one must identify in menu design (SPV)

-Identify supply policies
-Identify physical/accessibility limitations
-identify visibility/reputation

21

How captive the clientele is is described on a ___

continuum

22

Describe very mobile clientele

-quick service
-easy come/easy go

23

What type of clientele would prefer a very limited choice menu w/ same choice most days w/ little flexibility?

very mobile clientele

24

Describe less mobile clientele

-fast casual/family restaurant
-sit down

25

What type of menu would less mobile clientele prefer?

-more elaborate, more choice/variety but remain more or less same
-flexibility to honour requests

26

What is onsite foodservice?

Industry/hospital
typically short term and for employees/schools

27

Which of the following should be included for onsite foodservices?
A) Mix limited menu and 2 to 3 weeks menu cycle
B) Up to 2 meals a day offered
C) Some flexibility to honour requests
D) Verify that menu content is regulated
E) all of the above

E

28

(T/F) In a 2-3 week menu cycle, some items may be repeated more than once

F

29

When should a long menu cycle (i.e. 4 weeks), with 3 meals/day offered and often have menu variation and flexibility honour requests be used?

In a long-term care institution/prison

30

When are therapeutic meals used?

In long-term care institutions/prisons