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Flashcards in Menu Development Deck (13)
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1

Preselect menu

alternative food choices are given prior to meal time

2

Nonselective

predetermined; offers no food choices

3

Restaurant

same choices offered each day; variety; offered commercially as well

4

Table d'hote

multiple course meal at a set cost

5

A la carte

each menu item is priced separately

6

Catering

special event menus; client based changes as well as cost parameters

7

Cycle menu

menus repeated over a certain time period; length depends on facility (weeks to months); seasons should be considered

8

Food Cost

total money spent for edible products (related to volume of sales)

9

AP (As Purchased) weight

amount of product including unusable items;

AP = amount needed oz/% yield
divided by 16 oz to convert to lbs.

10

Edible portion (EP)

amount of product after preparation

EP = amount x % yield

11

Food Cost percentage

(food costs divided by food sales) x 100

12

Menu Engineering matrix

Classifies each food item into 4 categories based on menu mix (popularity) and contribution margin (profitability).

Workhouse = very popular, low profit

Star = popular, profitable

Dog = unpopular, low profit

Question mark = profitable, not popular

13

Main Control of Foodservice Operation

Menu