1. Meals, Satisfaction, and Accountability
Chapter 15
Meals, Satisfaction, and Accountability

2. Quantity of Meals Number of meals that are prepared for service.
Impacts both the financial performance of an organization and the satisfaction of its customers.
Overproduction – production of too great a quantity.
Underproduction – production of not enough quantity.
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3. Quality of Meals
Focuses on the ingredients and the preparation techniques used to prepare those products.
Determined according to:
Taste
Quality of ingredients
Portion size
Methods of preparation
Service
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4. Quality of Meals
Product standards – what is expected in a food product.
Quality attributes – microbiological, nutritional, and sensory attributes which require controls throughout the procurement/production/service cycle.
Dominant factors in evaluation of quality:
The actual chemical or physical measurement of the product.
The acceptance of the product by consumers.
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5. Quality of Meals Factors for significant quality changes:
Spoilage due to microbiological, biochemical, physical, or chemical factors.
Adverse or incompatible water conditions.
Poor sanitation and ineffective ware washing.
Improper and incorrect precooking, cooking, and postcooking methods.
Incorrect temperatures.
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6. Quality of Meals Factors for significant quality changes:
Incorrect timing.
Wrong formulations, stemming from incorrect weight of the food or its components.
Poor equipment maintenance.
Presence of vermin and pesticides.
Poor packaging.
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7. Quality of Meals
Product evaluation – entails comparing both the specification requirements for ingredients and the determined standard for the finished product.
Food quality evaluation methods:
Sensory
Chemical
Physical
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8. Sensory Analysis
Science that measures the texture, flavor, and appearance of food products through human senses.
Sensory panel – 6 to 12 persons trained to judge quality characteristics and differences among food items.
Consumer panel – 50 to 100 persons, representative of the target market, who evaluate acceptance of, or preference for, a menu item.
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9. Sensory Tests Product evaluation tests:
Analytical sensory test – (trained panel) differences and similarities of quality and quantity of sensory characteristics that are evaluated by a panel of specially trained persons.
Affective sensory test – (untrained panel) preference, acceptance, and opinions of a product that are evaluated by consumers who have no special sensory training.
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10. Sensory Tests General purpose tests:
Discrimination sensory test – determines detectable differences among food items.
Descriptive sensory test – provides information about certain sensory characteristics.
Acceptance and preference sensory test – answers questions of whether or not people will like the menu item.
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11. Sensory Analysis Instruments
Basic sensory analysis tests:
Discrimination – paired comparison used to differentiate between a pair of coded samples on the basis of some specified characteristic.
Ranking – extended paired comparison test to three or more coded samples, and panelists are asked to rank them by intensity of the characteristics that differentiate the products.
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12. Customer Satisfaction
Involves the perceptions of customers related to:
The food they were served.
The service that was provided to them.
The atmosphere in which it was provided.
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13. Customer Satisfaction
Techniques to gather customer satisfaction:
Walk-through audits
Talking with guests
Customer comment cards
Exit interviews
Mystery shopper reports
Customer surveys
Focus groups
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14. Customer Satisfaction
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Upper Saddle River, New Jersey 07458

15. Employee Satisfaction
Beliefs and feelings an employee has about his/her job.
Impact factors:
Personality
Values
Work situation
Social influences
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16. Financial Accountability
Includes:
Keeping the proper financial records
Communicating appropriately the financial status of the operation.
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17. Menu Engineering
Management information tool that focuses on both the popularity and the contribution to profit of menu items.
©2004 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458

18. Menu Engineering Menu engineering model segments:
Stars – highly profitable and popular.
Plow horses – very popular but not very profitable.
Puzzles – very profitable but not very popular.
Dogs – not profitable nor popular.
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Upper Saddle River, New Jersey 07458