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applied food menu planning 2.pptx
1. GROUP 1
APPLIED FOOD SERVICE
Food service refers: Food services refers to all the various institutions and business that
prepare food and serve outside the home. Food flow refers to the path food takes from
receiving and storage through the various stages of the food flow chat, many is the list
of food and beverages avaliable to be served at various food business and institutions,
many are well planed to satisfy customers needs or satisfaction.
Menu planning stage is the first step in the food flow process.
2. FACTORS IN MENU PLANING
1. Dietary Restrictions / Dishes to be served.
2. It is also important to consider the type of event you`re planning for eg ; a
formal buffet wedding, professional party the event should match the elegance
of the menu
3. Methods of production eg; cook and chill or freeze, centralized etc . This must be
taken into consideration
4. Time for work [ business ] operation .Whether the institution operates in the
morning , afternoon etc
3. AIMS OF MENU PLANNING
a. To meet customer satisfaction.
b. to meet nutritional needs of customer
c. to provide appetizing and a attractive meals and
break monotony
d. to plan dines within a limit cost
e. to save time and money eg, electricity, fuel
4. TYPES OF MENU
1. A la carte
(each dish is priced) practiced in 1st class establishments.
Dishes according to seasons
2. Table d'hote limited choice in each course. Priced
together as a whole, practiced in restaurants, cafeteria’s
etc. it is cheaper.
3. cycle menu
Food items are prepared through a certain period. Eg.
Golden tulip organizing special Friday meals each week
5. 4. Du jour menu
It entails what is available for the day “du jour”
means “of the day” eg, soup du jour, chicken du
jour
5. Static Menu
Very popular in todays world. The menu doesn’t
change , food and beverages are static and always
available.
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8.
9. FACTORS IN DESIGNING A MENU.
a. Labour / Personnel skills.
b. Quality of meals and price
c. Time and Temperature
d. season
10. TYPES OF MEALS
a. Early morning tea[EMT]
eg ; coffee served with biscuit usually around 4am to 6am
Breakfast
Eaten an hour or two after a person wakes up in the morning
c. Brunch
A heavy meal taken when people skip lunch or missed
breakfast usually around 11 but before 3pm.
d. Eleverse
Light snack and drinks usually during late morning after
breakfast but before lunch
11. e. Lunch
Eaten during midday
f. Dinner
“evening meal”
g. Supper
Light meal eaten around 7pm or as late as midnight
12. GROUP MEMBERS
LORDINA WENONO MAADEWEE 8238821
MAVIS ADUTWUMWAA 8239021
KUMAH PRISCILA 8238321
KWESI ANNIM NORA 8238721
MARFO ANGELA 8238921
MCGUINNESS RACHEL 8239121
KUMI ISAAC KODUAH 8238421
MEL-BRUCE MATILDA 8239221
KUSI- APAWU JOYCELYN 8238621
NYARKOAH
![FACTORS IN MENU PLANING
1. Dietary Restrictions / Dishes to be served.
2. It is also important to consider the type of event you`re planning for eg ; a
formal buffet wedding, professional party the event should match the elegance
of the menu
3. Methods of production eg; cook and chill or freeze, centralized etc . This must be
taken into consideration
4. Time for work [ business ] operation .Whether the institution operates in the
morning , afternoon etc](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)