RD Exam: Food Service Systems-
Graded A
Menu Development - ANS-Determines the equipment, food, space and personnel
required - basically, it dictates EVERYTHING you do!
No Choice Menu - ANS-For clients who are unable or have no desire to choose
Permits good forecasting and greater control
Limited Choice Menu - ANS-Choices for SOME items (for example, side dishes)
Choice - Selective Menu - ANS-Better pleases clientele
Static/Fixed Menu - ANS-Same items every day because clients change daily (ie
restaurant menu)
Single-Use Menu - ANS-1 DAY ONLY - ie catered events
Cycle -Standing Menu - ANS-Repeating menus in a designated sequence
- hospitals with a 2-4 day average stay: 1-2 week cycle
- Long term care: 3-4 week cycle
- High school lunch: 2 week w/ 4 choices
**simplifies prchasing, standard prep, more constant/even workload**
Spoken Menu - ANS-Presented orally
Room Service Menu - ANS-patient calls when hungry, order from menu
Two Tier Menu - ANS-Upscale menu items available for extra money
Table d'hote restaurant - ANS-Complete meal at set price (prix fixe)
A La Carte - ANS-Priced individually
Du Jour - ANS-Menu of the day; uses leftovers and food bargains
Commercial Food Operations - ANS-Sale of the food is the primary activity - PROFIT
DESIRED
Non-commercial Food Operations - ANS-Provides food as a secondary activity ie
hospitals, schools and military
,Menu Development: Clientele - ANS-Use standard guides
consider age/race/ethnicity for dietary restricitions
Southeast Asian Diet - ANS-Pork, little dairy (nondairy calcium sources)
Kosher Diet - ANS-No meat and dairy in the same meal; no pork or shellfish; food
production is supervised but not blessed by a rabbi, uses separate pots/dishes
Chinese Diet - ANS-Yin = raw/cold, Yang = hot, bright. Rice = neutral
Seventh Day Adventist Diet - ANS-Ovo-lacto-vegetarian; no caffeine, no alcohol
Central American, Hispanic, Latino Diet - ANS-Fruit and vegetables, meat, poultry and
fish
Muslin Diet - ANS-Halal dietary laws - prohibited=haram; no pork, alcohol, gelatin,
congealed salads. Overeating is discouraged.
Ramadan - fast from sunrise to sunset
Roman Catholic Diet - ANS-No meat on Fridays during Lent
Middle Eastern Diet - ANS-Bulgur is a staple
School Lunch Menu Planning - ANS-NuMenus - Nutrient standard menu planning using
USDA approved nutrient analysis software
Assisted NuMenus - analysis performed by another school or a consultant
Enhanced Food-Based and Traditional Food-Based - No computed required
Physical Facility - ANS-- Space should provide adequate flow for traffic
- Consider distance between point of preparation and distribution
- Equipment should be selected AFTER writing menu
- If kitchen floorspace is too expansive, efficiency will decrease
Personnel - ANS-Consider time and ability limitations
Budget - ANS-Food is a variable expense, largest amount will be spent on meat, poultry
and fish
Government Regulations - ANS-A) guidelines for schools and long term care facilities
B) "Truth in Menu" legislation - menu must ACCURATELY describe foods (ie Maine
lobster)
C) Food Code - person in charge must be able to identify food allergens and associated
symptoms
, Aesthetics - ANS-Color, shape, consistency, flavor, climate, season, external factors
Trends and Popular Items - ANS-Specialty coffees, comfort foods, soups, salads,
sandwiches, spices from India, Asian vegetables, and meatless entrees
Disaster Menu Planning - ANS-In case of power failure, disrupted water supply
- Plan to require minimum staffing for prep and service
- Multiple days of food supplies available
- 1 GALLON WATER/PERSON/DAY X MIN. 3 DAYS
Steps for Planning a Menu - ANS-1) Plan dinner meat or ENTREE for entire cycle
2) Luncheon entree/main dish
3) Starch sides for each entree
4) Salads, accompianiments, appetizers
5) Desserts for both lunch and dinner
6) Breakfast and other lunch items
Menu Engineering - ANS-Focus on both popularity and profitability of items
Goal: For customers to buy particular items
Segment items into 4 categories based on popularity in menu mix and contribution
margin (profitability):
1) STAR - high profit, high popularity - PROMOTE
2) PUZZLE - high profit, low popularity - change price to increase sales
3) PLOWHORSE - Low profit, high popularity - decrease portion size
4) DOG - Low profit, low popularity - remove from menu
Contribution Margin - ANS-Selling price - food cost
Menu Mix (Popularity) - ANS-Number of items sold / total number of all items sold
Benchmark = 70%
Satisfaction Indicators - ANS-Hedonic scale - rate for extreme like/dislike (facial scale
for children or those w low literacy level)
Frequence of accpetance - how often are you willing to eat this item?
Plate waste - quantitative - amount leftover
Popularity Index - ANS-Used to analyze and predict an item's sales
Chart day-to-day variations in demand, as well as popularity related to other items
#svgs of item / total # svgs of all items in category that day = %
Can do % x #svgs for forecasted sales
Average Check - ANS-Average amount customers spend on a meal
Graded A
Menu Development - ANS-Determines the equipment, food, space and personnel
required - basically, it dictates EVERYTHING you do!
No Choice Menu - ANS-For clients who are unable or have no desire to choose
Permits good forecasting and greater control
Limited Choice Menu - ANS-Choices for SOME items (for example, side dishes)
Choice - Selective Menu - ANS-Better pleases clientele
Static/Fixed Menu - ANS-Same items every day because clients change daily (ie
restaurant menu)
Single-Use Menu - ANS-1 DAY ONLY - ie catered events
Cycle -Standing Menu - ANS-Repeating menus in a designated sequence
- hospitals with a 2-4 day average stay: 1-2 week cycle
- Long term care: 3-4 week cycle
- High school lunch: 2 week w/ 4 choices
**simplifies prchasing, standard prep, more constant/even workload**
Spoken Menu - ANS-Presented orally
Room Service Menu - ANS-patient calls when hungry, order from menu
Two Tier Menu - ANS-Upscale menu items available for extra money
Table d'hote restaurant - ANS-Complete meal at set price (prix fixe)
A La Carte - ANS-Priced individually
Du Jour - ANS-Menu of the day; uses leftovers and food bargains
Commercial Food Operations - ANS-Sale of the food is the primary activity - PROFIT
DESIRED
Non-commercial Food Operations - ANS-Provides food as a secondary activity ie
hospitals, schools and military
,Menu Development: Clientele - ANS-Use standard guides
consider age/race/ethnicity for dietary restricitions
Southeast Asian Diet - ANS-Pork, little dairy (nondairy calcium sources)
Kosher Diet - ANS-No meat and dairy in the same meal; no pork or shellfish; food
production is supervised but not blessed by a rabbi, uses separate pots/dishes
Chinese Diet - ANS-Yin = raw/cold, Yang = hot, bright. Rice = neutral
Seventh Day Adventist Diet - ANS-Ovo-lacto-vegetarian; no caffeine, no alcohol
Central American, Hispanic, Latino Diet - ANS-Fruit and vegetables, meat, poultry and
fish
Muslin Diet - ANS-Halal dietary laws - prohibited=haram; no pork, alcohol, gelatin,
congealed salads. Overeating is discouraged.
Ramadan - fast from sunrise to sunset
Roman Catholic Diet - ANS-No meat on Fridays during Lent
Middle Eastern Diet - ANS-Bulgur is a staple
School Lunch Menu Planning - ANS-NuMenus - Nutrient standard menu planning using
USDA approved nutrient analysis software
Assisted NuMenus - analysis performed by another school or a consultant
Enhanced Food-Based and Traditional Food-Based - No computed required
Physical Facility - ANS-- Space should provide adequate flow for traffic
- Consider distance between point of preparation and distribution
- Equipment should be selected AFTER writing menu
- If kitchen floorspace is too expansive, efficiency will decrease
Personnel - ANS-Consider time and ability limitations
Budget - ANS-Food is a variable expense, largest amount will be spent on meat, poultry
and fish
Government Regulations - ANS-A) guidelines for schools and long term care facilities
B) "Truth in Menu" legislation - menu must ACCURATELY describe foods (ie Maine
lobster)
C) Food Code - person in charge must be able to identify food allergens and associated
symptoms
, Aesthetics - ANS-Color, shape, consistency, flavor, climate, season, external factors
Trends and Popular Items - ANS-Specialty coffees, comfort foods, soups, salads,
sandwiches, spices from India, Asian vegetables, and meatless entrees
Disaster Menu Planning - ANS-In case of power failure, disrupted water supply
- Plan to require minimum staffing for prep and service
- Multiple days of food supplies available
- 1 GALLON WATER/PERSON/DAY X MIN. 3 DAYS
Steps for Planning a Menu - ANS-1) Plan dinner meat or ENTREE for entire cycle
2) Luncheon entree/main dish
3) Starch sides for each entree
4) Salads, accompianiments, appetizers
5) Desserts for both lunch and dinner
6) Breakfast and other lunch items
Menu Engineering - ANS-Focus on both popularity and profitability of items
Goal: For customers to buy particular items
Segment items into 4 categories based on popularity in menu mix and contribution
margin (profitability):
1) STAR - high profit, high popularity - PROMOTE
2) PUZZLE - high profit, low popularity - change price to increase sales
3) PLOWHORSE - Low profit, high popularity - decrease portion size
4) DOG - Low profit, low popularity - remove from menu
Contribution Margin - ANS-Selling price - food cost
Menu Mix (Popularity) - ANS-Number of items sold / total number of all items sold
Benchmark = 70%
Satisfaction Indicators - ANS-Hedonic scale - rate for extreme like/dislike (facial scale
for children or those w low literacy level)
Frequence of accpetance - how often are you willing to eat this item?
Plate waste - quantitative - amount leftover
Popularity Index - ANS-Used to analyze and predict an item's sales
Chart day-to-day variations in demand, as well as popularity related to other items
#svgs of item / total # svgs of all items in category that day = %
Can do % x #svgs for forecasted sales
Average Check - ANS-Average amount customers spend on a meal
