CH 3- The Menu

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

Resource summary

	Created by Alicia Suzanne over 6 years ago