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Menu Planning

Menu Planning. Culinary Technology Unit 4 2007. The Role of the Menu The menu serves several purposes to both the restaurant and its customers:. It determines the supplies to be ordered. It determines the equipment needed in the restaurant and its layout.

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Menu Planning

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  1. Menu Planning Culinary Technology Unit 4 2007

  2. The Role of the MenuThe menu serves several purposes toboth the restaurant and its customers: • It determines the supplies to be ordered. • It determines the equipment needed in the restaurant and its layout. • It determines the skills needed by your staff. • It determines the type of customer you will attract. • It is your overall "selling tool."

  3. Menu Types Menus are as varied as the many types of restaurants and food service establishments available, but a menu can usually be grouped into one of the following categories: • Fixed menus • Cycle menus • Within these two categories, you will find various styles of menus or meal plans: à la carte, table d'hôte, and prix fixe menus.

  4. Fixed Menus • Fixed menus offer you the same foods every day. • You will find fixed menus in most commercial restaurants and fast food establishments. • The meals on these menus are offered à la carte or table d'hôte. • Items offered à la carte are priced individually. For example, if you were to order a meal, dessert and beverage, you would pay individual prices for each item.

  5. Fixed Menus con’t • The meals that are served table d'hôte are "all inclusive;" one price is given for the complete meal. You often see this as "combo" or "full meal deals" in fast food restaurants. • Some restaurants offer table d'hôte meals for their special of the day. • Caterers, who provide full meals at banquets, weddings, etc., usually operate on a table d'hôte meal pricing system.

  6. “Prix fixe menu” • a close relative of the table d'hôte menu. • The major difference between these two types of menus is that the customer will usually be allowed to choose from one or more of a selection of foods, offered by the food service establishment. • A prix fixe menu can be used almost anywhere and is quite often found in very elegant restaurants on fixed menus.

  7. Final Note on Fixed Menus • Customers who dine at a restaurant that offers a fixed menu always know what to expect before they arrive; very seldom does the menu change. • Menus are very expensive to have printed, and therefore, a restaurant may not change it for several months or years.

  8. Cycle Menus • designed to offer different foods each day, for a set period of time. The time frame for a cycle menu could be days, weeks or even months. • The most common and advantageous cycle menus are those that repeat after two–four weeks. At the end of each time period, the cycle will start over again. For instance, if the menu is on a weekly cycle, then each Monday the restaurant would offer the same foods. Tuesday will offer the same foods as the previous Tuesday and so on.

  9. Another Advantage! • Cycle menus can provide an advantage to the managers responsible for ordering supplies and preparing work schedules. Food order and work schedules may be planned so they coordinate with the cycle menu. When the orders and schedules are prepared once, they can then be repeated.

  10. Who Uses Cycle Menus? • Most institution kitchens • School cafeterias • Hospitals • Some commercial restaurants • One problem—if the cycle is repeated to often the menu becomes predictable and monotonous for the customers.

  11. Assignment 1 • Value 20 points • Complete on loose leaf or computer generate. • Answer in complete sentences • Blue or black ink • Due date: April 19, 2007 • 1 day late assignment: -40 % • 2 or more days late: -90 % and detention.

  12. Target customers. Price of food. Type of food. Equipment. Employee skill level. Geography and culture. Eating trends. Influences on the Menu

  13. Planning Menus

  14. Variety. Balance. Truthfulness. Nutrition. Flexibility. Menu Planning Principles

  15. Menu Planning Principles(continued) • Variety: Type of food, preparation style, and visual appeal. • Balance: Placement, serving size, proportion, and the number of food items on a plate. • Truthfulness: Follow the Truth-in-Menu Guidelines.

  16. Menu Planning Principles(continued) • Nutrition: Nutritious, appealing, and well-prepared meals. • Flexibility: Changes due to cost, additional choices, and seasonal foods.

  17. Truth-in-Menu Guidelines • Brand names must be represented accurately. • Dietary and nutritional claims must be accurate.

  18. Truth-in-Menu Guidelines(continued) • The preservation of food must be accurate. • Quantity must be accurate. • Location of ingredients must be accurate.

  19. Truth-in-Menu Guidelines(continued) • Quality or grade must be accurate. • Proper cooking techniques must be accurate. • Pictures must be accurate. • Descriptions of food products must be accurate.

  20. Writing Menu Descriptions • Use appealing language. • Use short descriptions.

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