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Is it time to add a new entrée or two to your menu? If so, here are some things to consider:

Is it time to add a new entrée or two to your menu? If so, here are some things to consider: . Is it feasible? What are the costs? How will the item be received by Hotel clientele? Does the item fit in with others similar on the menu?. GUEST APPEAL. Type of food

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Is it time to add a new entrée or two to your menu? If so, here are some things to consider:

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  1. Is it time to add a new entrée or two to your menu?If so, here are some things to consider: Is it feasible? What are the costs? How will the item be received by Hotel clientele? Does the item fit in with others similar on the menu? Food and Beverage Department

  2. GUESTAPPEAL • Type of food • First course, entrée, salad, dessert • Price • Quantity • Taste • Appearance • Variety • Healthfulness Keep in mind an increasing awareness of healthy eating Food and Beverage Department

  3. PREPARATION • Time required • Skills required • Space required • Availability of ingredients • Compatibility with other menu items • equipment, timing • Extra personnel required • Training time Food and Beverage Department

  4. EQUIPMENT • New? • Cost? • Space required • Delivery time • Training for use • Special dishes or utensils Food and Beverage Department

  5. SERVICE • More work • New ways to serve • New plating, garnishing • Training required • Training time Food and Beverage Department

  6. COSTS Food and Beverage Department

  7. MUSTDO: • Test recipes • taste, yield, proportions • Standardize recipes • Check suppliers • Train cooks • Train wait staff • Taste, • how cooked, ingredients, texture • Costing and pricing Food and Beverage Department

  8. OBJECTIVESAND LIMITATIONS • Must meet guests’ tastes • Must be feasible with staff and space • Must meet cost/price guidelines • Must be within budget • Must be compatible with Bell Orchid Hotel offerings. Food and Beverage Department

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