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NUSC 4272 Exam 2 Questions and
Answers (100% Pass)
Aesthetic factors in menu planning
✓ flavor, texture, color, shape, method of preparation
Management decisions
✓ - Food cost is a major determinant of budget
✓ - Production capabilities (employee skills, equipment)
✓ - Type of service (holding of food, delivery system)
✓ - Availability of food
✓ - What do your clients want?
Food cost
✓ - 35-40% rule of thumb commercial operations
✓ - Cost of food/selling price (sales) ($3/$10 = 30%)
Business perspective
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✓ - Restaurants are for profit, providing customers with what they want
(niche?)
✓ - Education is not why they're eating out
Onsite (hospitals)
✓ Food service is not the primary purpose of the business! (for profit or
not-for-profit)
✓ - Providing a service
Nutrition education/counseling
✓ Consider what state of change client is in, and then move to
educating/teaching
Consumer trends
✓ Eating out not necessarily leisurely, essential for our daily lifestyle (fast
food is trending up)
✓ - Activity-rich (may spend more time)
✓ - Time-poor (getting food on the table)
National Restaurant Association Trends
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✓ Experiences, local culture, charcuterie boards, fried chicken
sandwiches, sriracha, globally inspired salads, sustainability, Southeast
Asian, different milks, alternative sweeteners, etc.
Implications of food consumption
✓ - Food is cultural (more than food, celebrate, entertain)
✓ - Food is valuable (both function and value)
✓ - Quality matters
✓ - Real - fresh, simple & unadulterated (doesn't need to be healthy to be
authentic)
✓ - Personalization
✓ - Food discovery/new flavor profiles
✓ - Flexible solutions
Flexible solutions
✓ - 72% of millennials are eating more plant-based meats
✓ - Flexitarian diets
✓ - Eating less sugar + red meat
✓ - Energy drinks, matcha
Sustainability
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✓ - Food production is responsible for about ¼ of the world's greenhouse
gas emissions
✓ - Supply chain, crops, land use, livestock, processing/distribution
✓ - Beef has highest emissions (also lamb, cheese, coffee, chocolate)
✓ - Half of the nation doesn't follow any nutrition rules, 18% low carb, also
lactose free, gluten free, flexitarian, vegetarian, vegan, etc.
✓ - Younger generations following vegetarian trends (Lower income,
liberal)
Plant Forward
✓ Focus on plant foods, no rules (impacts on menu planning)
✓ - Focus on meal as a whole, showcasing plants rather than meat
Current issues
✓ Global hunger/malnutrition, unequal economic access to nutritious
foods, equity for food system workers, water shortages
Shape & Delivery Dietary Guidelines
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