NHM 373- Exam 1 Questions With
Complete Solutions
What is the external function of a menu? - ANSWER Identifies FS operations
goods/services (sales tool)
Differentiates from competitors
Defines what FS operation does
Used for positioning
Customer loyalty and community visibility
What are the internal functions of a menu? - ANSWER Primary control tool for
the management of a FS operation
Controls what food is purchased, prepared and served, what employees are
hired, what the level and type of service is, the menu price, and marketing
impacts the budget, layout, and service
Static menu - ANSWER same items are offered daily
Cycle menu - ANSWER different items offered daily and repeated on a
predetermined cycle of days. Do not ever do 7 day cycle because you do not
want the same meal on the same weekday.
Cycles are getting shorter- easier to plan
Single use menu - ANSWER planned for particular day (Event) and not used in
the same form a second time
Degree of choice - ANSWER limited to extensive: influences # of categories and
# choices within a category
Limited degree of choice - ANSWER limited menu
reduces equipment and storage needs
requires less skilled labor
easier to control cost and quality
problem- may be hard to attract large customer base
Extensive - ANSWER a more extensive menu attracts more customers and
encourages regulars
problem- more storage space needed, and more labor, equipment and
production
Factors affecting menu planning - ANSWER customer satisfaction
, management decisions
Customer satisfaction - ANSWER consumer/industry trends
competition
sociocultural satisfaction
$$$
Food habits/pref
nutrition
aesthetic
sustainability
Management decisions - ANSWER profit
menu mix
kitchen capacity
production method/equipment
food availability/season
ingredients purchased
production service staff
sustainability
gov
menu mix - ANSWER how many of A will you sell as compared to B in different
categories
Menu rationalization - ANSWER simplified menu for operational efficiency to
streamline purchasing, receiving, and storage
are menu planning and meal planning the same? - ANSWER no
Meal planning - ANSWER planning what you are going to serve (expected to eat)
for a certain amount of time, could be a week, could be a day, could be a month
Therapeutic diet - ANSWER treat a disease or manage a medical condition
RD/MD prescribes
Followed for specific time
specific needs
May alter satiety
Religious/Lifestyle Diets - ANSWER Vegetarian
Kosher
Fad Diets - ANSWER a fad diet is a weight loss diet that becomes very popular
and then falls out of favor
quick-fix, short-term plans come in a ll shapes and sizes
Menu planning steps - ANSWER 1.Remember the menu planning priorities
Complete Solutions
What is the external function of a menu? - ANSWER Identifies FS operations
goods/services (sales tool)
Differentiates from competitors
Defines what FS operation does
Used for positioning
Customer loyalty and community visibility
What are the internal functions of a menu? - ANSWER Primary control tool for
the management of a FS operation
Controls what food is purchased, prepared and served, what employees are
hired, what the level and type of service is, the menu price, and marketing
impacts the budget, layout, and service
Static menu - ANSWER same items are offered daily
Cycle menu - ANSWER different items offered daily and repeated on a
predetermined cycle of days. Do not ever do 7 day cycle because you do not
want the same meal on the same weekday.
Cycles are getting shorter- easier to plan
Single use menu - ANSWER planned for particular day (Event) and not used in
the same form a second time
Degree of choice - ANSWER limited to extensive: influences # of categories and
# choices within a category
Limited degree of choice - ANSWER limited menu
reduces equipment and storage needs
requires less skilled labor
easier to control cost and quality
problem- may be hard to attract large customer base
Extensive - ANSWER a more extensive menu attracts more customers and
encourages regulars
problem- more storage space needed, and more labor, equipment and
production
Factors affecting menu planning - ANSWER customer satisfaction
, management decisions
Customer satisfaction - ANSWER consumer/industry trends
competition
sociocultural satisfaction
$$$
Food habits/pref
nutrition
aesthetic
sustainability
Management decisions - ANSWER profit
menu mix
kitchen capacity
production method/equipment
food availability/season
ingredients purchased
production service staff
sustainability
gov
menu mix - ANSWER how many of A will you sell as compared to B in different
categories
Menu rationalization - ANSWER simplified menu for operational efficiency to
streamline purchasing, receiving, and storage
are menu planning and meal planning the same? - ANSWER no
Meal planning - ANSWER planning what you are going to serve (expected to eat)
for a certain amount of time, could be a week, could be a day, could be a month
Therapeutic diet - ANSWER treat a disease or manage a medical condition
RD/MD prescribes
Followed for specific time
specific needs
May alter satiety
Religious/Lifestyle Diets - ANSWER Vegetarian
Kosher
Fad Diets - ANSWER a fad diet is a weight loss diet that becomes very popular
and then falls out of favor
quick-fix, short-term plans come in a ll shapes and sizes
Menu planning steps - ANSWER 1.Remember the menu planning priorities
