FINAL EXAM STUDY GUIDE exams 1 2 guides final guide Be able to list several foodservice trends in society today technology interface comfort food social media advertising marketing low cal menus skinny drinks Listing calories green movement all natural homemade organic doorstep delivery whole wheat milk alternatives greek yogurt juicing frozen yogurt buying local no GMO hormone free Ethnic cuisines Convenience 1 Convince me its real consumers want assurance thoroughness and authenticity 2 Pushing the parameters of proteins chicken is very popular and vegetarian dishes are also 3 Return of the carbs starches are coming back rice bowls flatbreads wraps artisan breads 4 Creamy cheesy high fat goodness 5 Pucker up growing interest in pickled fermenting and sour foods 6 Day for night late night breakfast menus 7 Every daypart is a snack daypart increase in dollar and dollar plus menus as the snack menu 8 On tap tap tech is revolutionizing the beverage world 9 For fast service bring your own device tech menus 10 Everything is political consumers are increasingly aware that their choices and those of the restaurants they patronize have real consequences Be able to identify top trends in society today and how they impact foodservice Is our food safe increased public concern about food safety 1 Money spent at foodservice establishments continues to grow 2 Convenience is KING on the run mentality has created need for quick easy to prepare foods 3 Healthy is IN consumers are starting to demand healthy alternatives 4 More than just meat and potatoes consumers are requesting more multicultural meals 5 6 Automated menus 7 Transparency consumers want to know what they re eating 8 Food trucks 9 Hyper local 10 Social media 11 Alcoholic beverages sales will increase next year Know the definition of a trend and how trends get started Trend Grows and matures Influenced by present condition such and the economy Trends can help anticipate for future They should alert dietetic professionals to the demands that new developments and changes in the field may bring so that they can prepare to meet them Trend starters o Research promoted by media until public saturation o Cooking shows o Major milestone food recall or people dying from food Trend influencers o Consumer desires needs and wants o Beliefs about what is healthy and bad for you attitudes about our ability to control our lives and our health o Media books magizines and health care professionals Be able to list ways to go green and ways to conserve energy 100 percent organic label food must contain only organically produced ingredients no synthetic ingredients allowed organic at least 95 of ingredients are organically produced Going green conserving energy o Work with suppliers to take back and reuse boxes buckets and other packaging o Use refillable condiment containers o Use cloth rags o Use reusable dishware o Recycle o Rotate perishable stocks FIFO o Composting o Use green cleaning products o Use energy conserving light bulbs o Install low flow faucets and motion detector lights o Buy local o Shop less o Car pool walk mass transit o Eat less meat donate leftovers o Use ovens refrigerators at full capacity o Shut off equipment not in use o Move heat producing equipment out of air conditioned areas o Turn off lights o Turn off faucets o Run dishwashers at full capacity o Serve water only when customers request it o Decrease water heater temperature gas is cheaper method MENUS Know the different types of dining styles QSR family etc Quick service o The physical environment focuses interest on the menu display Brightly lit Appetizing pictures Display is focal point above prep area o target the customer who s in a hurry o Customers neither expect nor welcome frequent menu changes if there is a change it is accompanied by prominent advertising campaigns o Main entrance leads directly to menu and ordering counter o Ex mcdonalds wendy s Fast Casual o The fast casual menu expands on the QSR concept by enhancing each of the key features of a QSR while still providing value for the dollar o Enhanced selection of food preparation options health conscious o expect the food to be higher in quality than traditional fast food o ex Panera mr robotos Family Midscale o Menu structure Soups Salads Entrees Side dishes starches and vegetables Appetizers Desserts and Beverages including at least beer and wine Theme Fine Dining o Designed to evoke a historical era or a style of food like country cooking or sushi o Some themed restaurants emphasize family fun o Ambiance may be very authentically ethnic reflecting the nation of origin of the food Know the different types of menus advantages and disadvantages of each o Expensive o Paying for experience and quality o Typically have knowledgeable servers Food combinations wine etc o Ambiance is key Standard remains virtually constant o most fast food restaurants o advantages simplifies ordering large selection easy to record preference data o Disadvantages Does not utilize leftovers Difficult to respond to product and cost changes Daily changes daily o Advantages Respond quickly to product and cost demands Leftovers easily incorporated o Disadvantages Preference data difficult to acquire Product purchasing difficult Guests may be disappointed if fav dish not served that day Cycle menus stays into effect for a specific period of time o Advantages Ability to incorporate leftovers Simplifies ordering process Easy to record preference data Selective o There is choice o Patient satisfaction improves o Minimizes special food orders o Patient contact enhanced o Food waste could be reduced Semi selective o Perhaps just choice of desserts or entrees o Perhaps just likes and dislikes honored Nonselective o Food and labor costs would be minimized o Demand on skills and quantity of labor decreased o Time required for prep and service decreased o Storage and prep areas decreased o Quantity and types of equipment minimized o Supervision decreased o Food waste could be minimized depending on quality wants and what organization wants o Profit o Nutrition o Customer satisfaction Customer Know the various things that influence menu production Organizational Menu must meet organizations mission and goals conflict can occur b w what customer o Population served o Demographics Age gender health status ethnicity education level o Sociocultural influences Marital status lifestyle ethnic background values religious practices o Eating habits of