Menu planning

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Menu planning

  1. 1. DANNY MARIBAO MAEd HIGH SCHOOL – FACULTY BLWC
  2. 2. AREAS of FOCUS  Menu Planning  Mechanics of Menu Planning  Components of Menu Pattern
  3. 3. MENU – A list of food and meals shown to aid them in choosing. MENU PLANNING – is done in advance to serve as a deciding factor on the kinds of food to be serve in various meals.
  4. 4. MENU PLANNING  The Menu is not only a Control Tool. Since it lists of Items that your operation has to offer, it also doubles up as a Marketing tool.  In this manner the Menu doubles up as a Control and Marketing Tool and blends them into a workable system.
  5. 5. Priority Concerns of the Menu Planner Guest Quality of Item Wants & Needs Concept of Value Item Price Object of Visit Socio - Economic Demographic Concerns Ethnic / Religious Concerns Cost Availability Peak Volume Production / Op. Concerns Sanitation Layout Equipment Flavor Visual Appeal Temperature Texture/Shape Aroma Consistency Nutrition
  6. 6. MENU PATTERN – Is an outline of foods to be served for each meal. It includes the three full meals of the day: * breakfast * lunch * supper Snacks or in-between are also served in some restaurants.
  7. 7. Menu Planning Strategies  The Past: In the past, the Food Service Operators tried to diversify their menus by adding new menu items. This increased the number and variety of raw ingredients.  This would in turn lead to problems in Storage  And increased Inventory Costs (Cost of Ingredients + Carrying Cost + Storage Costs + Opportunity Costs)
  8. 8. Menu Planning Strategies Present: The Present – Rationalization Strategy:  This strategy limits the menu of the Operation to only those items that best enhance the Operation’s Image. The objective is simplification for the purpose of Operational efficiency. Alternatively, an Operator can offer several menu items using the same Raw Ingredients.
  9. 9. Menu Planning Strategies  To start with, it is best to base your menu plans on the Needs and Desires of your Targeted Market Segment. (You identify a Need in the Market and then try to fulfill the same with your Menus.)  However, other factors to look at when designing a Menu are: a) Storage Conditions – (Time & Temperature) b) Personnel Skill Levels c) Product’s Availability / Seasonality d) Quality and Price Levels e) Ability to produce the Menu Item in Sanitary / Cost Effective Way.
  10. 10. Breakfast Lunch Appetizer Entrée Staple Beverage Appetizer Fruit Protein dish Rice or bread Coffee, milk, tea chocolate Soup / salad Supper Entrée Side dish Staple Dessert Beverage Protein dish Vegetable dish Rice Fruits, tarts, ice cream, etc After dinner Coffee, juice, etc Menu Pattern
  11. 11. COMPONENTS OF MENU PATTERN APPETIZER – foods or drinks served at the beginning of the course to whet the appetite. SOUPS – liquid food made by boiling meat, vegetable, etc. SALADS – dishes of green herbs, vegetables, or pasta and served with a dressing. ENTRÉE – these are subordinate dishes served between meat and fish courses or directly before the main course.
  12. 12. COMPONENTS OF MENU PATTERN MAIN COURSE – chief part of course containing the heaviest and usually the most expensive item on the menu. DESSERTS – serving of sweets such as pie, cake, pudding, fruit etc. BEVERAGE – drinks such as tea, coffee, milk, chocolate, wine, soft drinks, and juices. CHALLENGE
  13. 13. MAKE YOUR OWN MENU PLAN
  14. 14. DANNY MARIBAO HS – FACULTY BLWC

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