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Presentation on
Menu & Menu
Planning

Presented By:Prahlad Chandra Adhikari
Raj Kumar Shrestha
Raj Kumar Timilsina
Sar...
Generally menu is a list of dishes served or
available to be served at any outlet.
To the customer in a restaurant, it is ...
FUNCTIONS OF MENU
1. Information: what food is available, how it is
cooked and presented and at what price.
2. Order: pres...
TYPES OF MENU
1.
2.
3.
4.
5.

A la carte menu
Table d'hôte menu
Buffet menu
Cyclic menu
Static menu
A la carte means a free choice from the card or
menu and is identified by:
- being usually a larger menu than a table d'hô...
Table d'hôte means food from the hosts’ table and
may be identified by:
1. being a restricted menu
2. offering a small num...
Buffet Menu
 are prepared for particular occasions such as
weddings, company functions or celebrations.
mostly consist o...
CYCLIC
1. A cyclic menu is one that changes every day
for a certain period; after this period , the
daily menu repeat in t...
STATIC
1. A static menu is one that offers the same
dishes everyday.
2. These menus are used in restaurants and other
esta...
MENU PLANNING
• Menu planning is an art of designing the list of
food and beverages items in the strength of
resources lik...
Menu as a sales tool
1. Price
2. Balance diet
3. Design
4. Layout
5. Symbol or signs should be given in dish
6. Informatio...
Menu presentation
Menu presentation
Menu presentation
Menu presentation
Menu presentation
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Menu presentation

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Transcript of "Menu presentation"

  1. 1. Presentation on Menu & Menu Planning Presented By:Prahlad Chandra Adhikari Raj Kumar Shrestha Raj Kumar Timilsina Saroj Sapkota
  2. 2. Generally menu is a list of dishes served or available to be served at any outlet. To the customer in a restaurant, it is a list of dishes from which selection has to be done. To the cook, it is a list of dishes to be prepared.
  3. 3. FUNCTIONS OF MENU 1. Information: what food is available, how it is cooked and presented and at what price. 2. Order: presents the dishes in a logical order, usually listing the menu items under course headings. 3. Choice: determines the freedom of choice that a guest may have. 4. Image: presents the overall image and style of the restaurant. 5. Sales: appropriately describe the dishes and increase the sales.
  4. 4. TYPES OF MENU 1. 2. 3. 4. 5. A la carte menu Table d'hôte menu Buffet menu Cyclic menu Static menu
  5. 5. A la carte means a free choice from the card or menu and is identified by: - being usually a larger menu than a table d'hôte menu and offering a greater choice. - listing under the course headings all of the dishes that may be prepared by the establishment. - all dishes being prepared to order. - each dish being separately priced. - expensive than a table d'hôte menu.
  6. 6. Table d'hôte means food from the hosts’ table and may be identified by: 1. being a restricted menu 2. offering a small number of courses, usually three or four. 3. a limited choice within each course. 4. a fixed selling price. 5. all the dishes being ready at a set time.
  7. 7. Buffet Menu  are prepared for particular occasions such as weddings, company functions or celebrations. mostly consist of two to three courses  decided by the host, who pays in advance giving details about the number of people and service time.
  8. 8. CYCLIC 1. A cyclic menu is one that changes every day for a certain period; after this period , the daily menu repeat in the same order. 2. For example: a seven day cyclic menu used in schools and hospitals, where the number of choices must be kept small.
  9. 9. STATIC 1. A static menu is one that offers the same dishes everyday. 2. These menus are used in restaurants and other establishments where the client changes daily or where enough items are listed on the menu to offer sufficient variety. 3. A static menu may be in place indefinitely, or it may change at regular intervals, such as every season, every month or even every week
  10. 10. MENU PLANNING • Menu planning is an art of designing the list of food and beverages items in the strength of resources like technology , human, capital and material. • Menu planning has generally four steps to be undertaken which are: 1. capabilities of kitchen 2. facility consideration 3. menu consideration 4. portion, cost and quality considerations.
  11. 11. Menu as a sales tool 1. Price 2. Balance diet 3. Design 4. Layout 5. Symbol or signs should be given in dish 6. Information 7. Varieties 8. Graphic 9. Use of materials 10.Language
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