CH 3- The Menu

Description

NHM 372 Management
Alicia Suzanne
Flashcards by Alicia Suzanne, updated more than 1 year ago
Alicia Suzanne
Created by Alicia Suzanne over 6 years ago
3
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Resource summary

Question Answer
spoken menu presented orally to the patient
room servcie call in and delivered to their room
table dhote several food items grouped together and sold as at one price (many courses)
a la carte priced individually
prime menu sales area trifold menu
menu pattern how it is set up, e.g. appetizers, entrees
Three types of menus static, cycle, single use
grazing = flexibility + frequency + food
Which meal is most often eaten away from home? lunch
food habits practices associated with attitudes that predetermine what, when, why, and how a person will eat
food preference degree of liking for a food item
Flavor taste that occurs in mouth (salty, sweet, savory, etc)
texture feel of food in mouth
consistency firmness, viscosity
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