Asd

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Asd

  1. 1. MODULE 3
  2. 2. <ul><li>At the end of the lesson, the students must be able to : </li></ul><ul><li>explain the menu decision flowchart </li></ul><ul><li>Identify the principal contributors to menu planning </li></ul><ul><li>Design the menu cover </li></ul><ul><li>Evaluate a menu based on principles learned </li></ul>
  3. 3. <ul><li>Form yourselves into 5 groups. </li></ul><ul><li>Read the situation to be flashed on the screen and do what is asked. </li></ul><ul><li>Present your output afterwards </li></ul>
  4. 4. <ul><li>Mrs. Jones called up the restaurant you are working and asks for a proposal menu for her daughter’s 18 th birthday party. </li></ul><ul><li>The following are the information given: </li></ul><ul><ul><li>Theme : Titanic </li></ul></ul><ul><ul><li>Number 0f People: 218 </li></ul></ul><ul><ul><li>Time : 6 PM </li></ul></ul>
  5. 5. <ul><li>Plan a menu for the party. </li></ul><ul><li>In presenting, discuss the process you did on how you came up with the menu. </li></ul><ul><li>Do you think that Mrs. Jones will be pleased with your menu? Why? Why not? </li></ul><ul><li>DECIDE THE STYLE OF TABLE SERVICE YOU WOULD BE ADOPTING </li></ul>
  6. 6. <ul><li>Market Research </li></ul><ul><li>Knowing Your Guest </li></ul><ul><li>Knowing Your Operation </li></ul><ul><li>Developing a Pool of Menu Ideas </li></ul><ul><li>Complete Knowledge of the Cuisine </li></ul><ul><li>Food Trials </li></ul>
  7. 7. <ul><li>Conduct a professional market survey </li></ul><ul><ul><li>Define the market segment </li></ul></ul><ul><ul><li>Study competitors </li></ul></ul>
  8. 8. <ul><li>KNOW THE PROFILE OF THE GUEST </li></ul><ul><li>KNOW THEIR PREFERENCES </li></ul>
  9. 9. <ul><li>MENUS </li></ul><ul><li>CUISINE BOOKS </li></ul><ul><li>TRADE MAGAZINES </li></ul><ul><li>JOURNALS </li></ul><ul><li>HOME COOKBOOKS </li></ul><ul><li>COMPETITORS </li></ul><ul><li>EXISTING KNOWLEDGE AND SKILLS </li></ul>
  10. 10. <ul><li>One of the most critical activities of food service operations </li></ul><ul><li>Defines the décor </li></ul><ul><li>Service style </li></ul><ul><li>Costume </li></ul><ul><li>And required cooking skills </li></ul>
  11. 11. <ul><li>Selection of Staff </li></ul><ul><li>Preparation and Storage conditions </li></ul><ul><li>Describing the item to the guest </li></ul><ul><li>Preparation times </li></ul><ul><li>Presentation </li></ul><ul><li>Accompaniments and garnishes </li></ul>
  12. 12. <ul><li>BREAKFAST – fruits, juices, eggs, cereals, pancakes, waffles, breakfast meats </li></ul><ul><li>LUNCH – </li></ul><ul><ul><li>Factors to considers: Speed, Simplicity, Variety ( fewer courses, luncheons specials) </li></ul></ul><ul><li>DINNER – main meal – more selections and more choices </li></ul>
  13. 13. <ul><li>FLAVOR </li></ul><ul><li>TEXTURE </li></ul><ul><li>APPEARANCE </li></ul>
  14. 14. <ul><li>EQUIPMENT LIMITATIONS </li></ul><ul><li>PERSONNEL LIMITATIONS </li></ul><ul><li>AVAILABILITY OF FOODS </li></ul>
  15. 15. <ul><li>Point of origin </li></ul><ul><li>Grade or Quality </li></ul><ul><li>Cooking Method </li></ul><ul><li>“ Fresh” </li></ul><ul><li>“ Imported” </li></ul><ul><li>“ Homemade” </li></ul><ul><li>Size or Portion </li></ul>

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