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MENU & MENU PLANNING
MENU & MENU PLANNING
What is a menu?
The menu is a list of food and
beverage items that can be offered by
a food service o...
MENU & MENU PLANNING
Importance of a menu:
SELLS: It is a great silent sales
person and stimulates sales. Great
pain is ta...
MENU & MENU PLANNING
Importance of a menu:
IMAGE : It is a signature of a
restaurant. It has to be attractive,
informative...
MENU & MENU PLANNING
Importance of a menu:
IDENTITY: It identifies the
restaurant theme.
MENU & MENU PLANNING
Importance of a menu:
EXPERIENCE: It contributes to the
dining experience. Guests find
something to t...
MENU & MENU PLANNING
Importance of a menu:
INFORMATIVE: It informs the
guest about every aspect of the
restaurant. Eg. Pri...
MENU & MENU PLANNING
Importance of a menu:
GUIDE: It helps the guest in
making a good choice for himself.
The menu is divi...
MENU & MENU PLANNING
TYPES OF MENU:
BY PRICE
BY SCHEDULE
BY MEAL TIMES
BY SPECIALITY
MENU & MENU PLANNING
TYPES OF MENU:
BY PRICE
1) A LA CARTE MENU:
Each food item is priced
individually.
Guest can choose a...
MENU & MENU PLANNING
TYPES OF MENU:
BY PRICE
2) TABLE D’HOTE MENU:
Menu priced as a whole.
Guest has a limited choice.
Dis...
MENU & MENU PLANNING
TYPES OF MENU:
BY PRICE
3) COMBINATION MENU:
Menu combines both a la carte and
table d’hote menus.
MENU & MENU PLANNING
TYPES OF MENU:
BY MEAL SCHEDULES
1) FIXED MENUS:
Menu which never change for a
period of time. Partic...
MENU & MENU PLANNING
TYPES OF MENU:
BY MEAL SCHEDULES
2) CYCLIC MENUS:
Menu which change after a
certain period of time, c...
MENU & MENU PLANNING
TYPES OF MENU:
BY MEAL TIMES
1) BREAKFAST MENUS:
Menu offering a variety of
dishes for breakfast.
MENU & MENU PLANNING
TYPES OF MENU:
BY MEAL TIMES
2) LUNCH MENUS:
Menu offering a variety of
dishes specific for lunch tim...
MENU & MENU PLANNING
TYPES OF MENU:
BY MEAL TIMES
4) BRUNCH MENUS:
Menu designed for guests who
wish to wake up late in th...
MENU & MENU PLANNING
TYPES OF MENU:
BY MEAL TIMES
5) SNACK MENUS:
Menu designed to supply quick
dishes in between large me...
MENU & MENU PLANNING
TYPES OF MENU:
BY SPECIALITY
1) Poolside menus:
Menu designed to provide
small dishes in the poolside...
MENU & MENU PLANNING
TYPES OF MENU:
BY SPECIALITY
2) Children’s menus:
Menu designed for kids.
3) Diet menus:
Menus for he...
MENU & MENU PLANNING
Menu planning:
Menu planning is the process of organizing meals ahead of time.
The main course and si...
MENU & MENU PLANNING
Menu planning:
Factors to Consider in Menu Planning
• Availability of Foods- A menu is primarily base...
MENU & MENU PLANNING
Menu planning:
• Amount of Money Available- A food establishment has a
definite budget intended for f...
MENU & MENU PLANNING
Menu planning:
• Type of Consumers- This refers to the age, sex, occupation,
socio-economic status, a...
MENU & MENU PLANNING
Menu planning:
• Occasions- special occasions like Christmas, birthdays,
anniversaries and etc. requi...
MENU & MENU PLANNING
Menu planning:
• Personnel and Facilities- includes the number of employees needed
to work in differe...
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Menu, its types and menu planning

What is a menu? how did it originate? What are the different types of menu? Menu planning

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Menu, its types and menu planning

  1. 1. MENU & MENU PLANNING
  2. 2. MENU & MENU PLANNING What is a menu? The menu is a list of food and beverage items that can be offered by a food service outlet. The menu ," like much of the terminology of cuisine, is French in origin. It ultimately derives from Latin "minutus," something made small. The original menus that offered consumers choices were prepared on a small chalkboard, in French a carte; so foods chosen from a bill of fare are described as "à la carte," "according to the board."
  3. 3. MENU & MENU PLANNING Importance of a menu: SELLS: It is a great silent sales person and stimulates sales. Great pain is taken while compiling the menu.
  4. 4. MENU & MENU PLANNING Importance of a menu: IMAGE : It is a signature of a restaurant. It has to be attractive, informative and appealing. It promotes the image of the property.
  5. 5. MENU & MENU PLANNING Importance of a menu: IDENTITY: It identifies the restaurant theme.
  6. 6. MENU & MENU PLANNING Importance of a menu: EXPERIENCE: It contributes to the dining experience. Guests find something to talk about the menu and often collect menus for the home.
  7. 7. MENU & MENU PLANNING Importance of a menu: INFORMATIVE: It informs the guest about every aspect of the restaurant. Eg. Price of a dish, budget meals, description of a dish etc.
  8. 8. MENU & MENU PLANNING Importance of a menu: GUIDE: It helps the guest in making a good choice for himself. The menu is divided into different courses and every course has a choice so guest can choose from a variety of dishes.
  9. 9. MENU & MENU PLANNING TYPES OF MENU: BY PRICE BY SCHEDULE BY MEAL TIMES BY SPECIALITY
  10. 10. MENU & MENU PLANNING TYPES OF MENU: BY PRICE 1) A LA CARTE MENU: Each food item is priced individually. Guest can choose anything from the menu Dishes made as per order. Dishes can be modified.
  11. 11. MENU & MENU PLANNING TYPES OF MENU: BY PRICE 2) TABLE D’HOTE MENU: Menu priced as a whole. Guest has a limited choice. Dishes made as prepared in advance. Dishes cannot be modified.
  12. 12. MENU & MENU PLANNING TYPES OF MENU: BY PRICE 3) COMBINATION MENU: Menu combines both a la carte and table d’hote menus.
  13. 13. MENU & MENU PLANNING TYPES OF MENU: BY MEAL SCHEDULES 1) FIXED MENUS: Menu which never change for a period of time. Particularly used in establishments where there is a less frequency of guests or guests who are coming for a short visit. Also widely used in fast food joints and some other catering establishments.
  14. 14. MENU & MENU PLANNING TYPES OF MENU: BY MEAL SCHEDULES 2) CYCLIC MENUS: Menu which change after a certain period of time, can be daily weekly or monthly. Industrial canteens & corporate houses offer such menus for the staff members.
  15. 15. MENU & MENU PLANNING TYPES OF MENU: BY MEAL TIMES 1) BREAKFAST MENUS: Menu offering a variety of dishes for breakfast.
  16. 16. MENU & MENU PLANNING TYPES OF MENU: BY MEAL TIMES 2) LUNCH MENUS: Menu offering a variety of dishes specific for lunch time. It can vary from light meals to elaborate ones. 3)DINNER MENUS Menu offering a wide variety of dishes and usually accompanied with an alcoholic menu.
  17. 17. MENU & MENU PLANNING TYPES OF MENU: BY MEAL TIMES 4) BRUNCH MENUS: Menu designed for guests who wish to wake up late in the morning. Brunch is a combination of breakfast and lunch and spread well beyond breakfast timings.
  18. 18. MENU & MENU PLANNING TYPES OF MENU: BY MEAL TIMES 5) SNACK MENUS: Menu designed to supply quick dishes in between large meals. Most popular with students and casual eaters. Lightly priced and small in portion size.
  19. 19. MENU & MENU PLANNING TYPES OF MENU: BY SPECIALITY 1) Poolside menus: Menu designed to provide small dishes in the poolside area.
  20. 20. MENU & MENU PLANNING TYPES OF MENU: BY SPECIALITY 2) Children’s menus: Menu designed for kids. 3) Diet menus: Menus for health conscious persons. 4) Wine menus: Specializes in offering different types of wine.
  21. 21. MENU & MENU PLANNING Menu planning: Menu planning is the process of organizing meals ahead of time. The main course and sides are determined in advance, and menus can be planned for the week or month. There are various factors involved in planning of a menu before startup of any restaurant or hotel:
  22. 22. MENU & MENU PLANNING Menu planning: Factors to Consider in Menu Planning • Availability of Foods- A menu is primarily based on what can be bought in the market. In fact, this should really be the basis for planning for planning specific dishes. Always consider food in season. Think of available ingredients as substitutes for those off-season. • Food Habits of Costumers- Food managers can take a survey in the vicinity where food establishment is located. The survey can consider the culture of the people living in the vicinity (their customs, traditions, religion and etc.) People will patronize a food establishment where their needs and desires, as well as their beliefs and practices are not violated in the food they eat.
  23. 23. MENU & MENU PLANNING Menu planning: • Amount of Money Available- A food establishment has a definite budget intended for food preparation. Control in expenses, by operating within a given budget, allows the food manager to predict cost and, at the same time, predict profit. It is important, however, that expenses incurred in food compensates for the bulk of sale expected or predicted for the day. • Amount of Time Available- Food preparations must meet deadlines. Costumers have their own meal schedule to meet. Quick service is one important asset of an ideal establishment. Food ordered should be prepared in the shortest time possible. To realize this, time-saving techniques must be employed by the cooks especially if orders keep coming in.
  24. 24. MENU & MENU PLANNING Menu planning: • Type of Consumers- This refers to the age, sex, occupation, socio-economic status, and nutritional needs of the costumers. For instance, the school canteen where students are the major patrons of the establishment, the canteen manager must offer foods high in carbohydrates and protein since most of the students are growing kids. • Environmental Conditions- Here, one thinks of hot summer months and the cold rainy months. Specific dishes offered in food establishments should consider the environmental temperatures. Special hot foods can be offered on cold rainy days and vice versa. Aside from the regular menu of the establishment, will be seasonal offerings in keeping with the conditions of the environment.
  25. 25. MENU & MENU PLANNING Menu planning: • Occasions- special occasions like Christmas, birthdays, anniversaries and etc. require special menus. The manager must prepare a complete list of main dishes, entrees, appetizers, salads and desserts from which patrons will choose from. • Types of Business- this includes the kind of food establishment you will have, either luxurious, canteens, coffee shop, cafeteria and the likes. • Hours of Business- includes the time of the day that the establishment will be opened. • Types of Menu- the type of menu is considered in this factor. It will be either A La Carte, or Du Jour Menu. And the way these foods will be served-buffet, self-service or sit-down.
  26. 26. MENU & MENU PLANNING Menu planning: • Personnel and Facilities- includes the number of employees needed to work in different areas such as in preparation, cooking and service. • POINTS TO BE CONSIDERED IN PERSONNELS AND FACILITIES • To plan menus adequately, it is important to analyze your prospective costumers. • The menu affects the number of people employed. • The kitchen facilities and kitchen layouts including the service area, affect the menu. • The menu affects the way food is prepared and the size of the portion served.

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