Danny Maribao is a faculty member at BLWC High School who focuses on menu planning. Menu planning involves deciding in advance the types of food that will be served at meals. It serves as both a control tool by listing available items and a marketing tool by promoting those items. When planning a menu, considerations include guests' wants/needs, food quality, price, production concerns like sanitation and layout, and attributes like flavor, appearance and nutrition. A menu pattern outlines the foods served for each meal like breakfast, lunch and supper. It includes appetizers, main courses, sides and beverages. The components of an effective menu balance priorities like cost, availability and demand while meeting operational needs.

1. DANNY MARIBAO MAEd
HIGH SCHOOL – FACULTY
BLWC

2. AREAS of FOCUS
 Menu Planning
 Mechanics of Menu Planning
 Components of Menu Pattern

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. 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. 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. 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. 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. 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. 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. 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. 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. 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. MAKE YOUR OWN MENU PLAN

14. DANNY MARIBAO
HS – FACULTY
BLWC