The ________ determines equipment, food, space, personnel needed
Menu
The Type of men is determined by
the facility's food and dining concept
No Choice Menu
nonselective, either cycle or single use
a. serves clientele who are unable or have no desire to choose
b. permits more accurate forecasting, greater control
Limited Choice Menu
provide choices for some items
Choice Menu
selective - better please clientele
There are 6 types of Choice Menus
A. Static, fixed, set
B. Single use
C. Cycle
D. Spoken
E. Room service
F. Two tier
a. static, fixed, set
same menu items every day (restaurant), when clients change daily
b. single use
one day use only
(1) when clientele do not vary from day to day, catered events
c. cycle
standing - repetition of menus in sequence
(1) hospitals with 2-4 day average patient stay: 1 or 2 week cycles
(2) long term care facility: 3 or 4 week cycle
(3) high school lunch programs: two week cycle with four choices.
(4) simplifies purchasing, stan
d. spoken
presented orally
e. room service
patients call when hungry, order from a menu
f. two tier
upscale menu items prepared for those willing to pay extra for them
...
restaurant
a. table d'hote - complete meal at set price
b. a la carte - separate items at separate prices
c. du jour - menu of the day; uses leftovers and food bargains
5. Commercial operations - sale of food is primary activity, profit is desired.
6. Non
...
D. Satisfaction indicators
1. satisfaction surveys
a. hedonic scale: foods rated from extremely like to extremely dislike
(1) facial scales used with children, or if client speaks another language
2. frequence of acceptance - how often they would be willi