Week 6 The Menu And Menu Planning 2 2552

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Week 6 The Menu And Menu Planning 2 2552

  1. 1. สอบกลางภาค
  2. 2. เฉลยข้อสอบกลางภาค <ul><li>ให้นักศึกษาอธิบายระบบการพัฒนาความสัมพันธ์ระหว่างผู้บริโภคและสินค้าโดยละเอียดในแต่ละขั้นตอน – โดยมีกระบวนการดังต่อไปนี้เกี่ยวข้อง การทำวิจัยตลาด , ส่วนแบ่งทางการตลาด , การประเมินแนวคิด , การพัฒนาแนวคิด , การพัฒนาผลิตภัณฑ์ , การสร้างความสัมพันธ์ (15 คะแนน ) </li></ul>
  3. 3. <ul><li>Being systematic in developing the consumer product relationship </li></ul>Idea Evaluation Concept development Market research Market Segmentation Product Development Create product-consumer relationship Product-consumer relationship development framework การทำวิจัยตลาด ส่วนแบ่งทางการตลาด การประเมินแนวคิด การพัฒนาแนวคิด การพัฒนาผลิตภัณฑ์ การสร้างความสัมพันธ์ 1 2 3 4 5 6
  4. 4. <ul><li>ทัศนคติทางโภชนาการของผู้บริโภคในธุรกิจอาหารและเครื่องดื่ม สามารถแบ่งได้เป็น 3 ประเภท คือ (1) Committed Patron (2) Vacillating Patron และ (3) The Unconcerned Patron ให้นักศึกษาอธิบายทัศนคติของกลุ่มลูกค้าทั้ง 3 ประเภทพร้อมยกตัวอย่างประกอบ โดยละเอียด (10 คะแนน ) </li></ul>
  5. 5. THREE categories of customer <ul><li>Committed Patron – considered HEALTHFUL </li></ul><ul><li>Vacillating Patron – concerned about nutrition & eating helpful food but they are driven by taste and occasion </li></ul><ul><li>The Unconcerned Patron – unconcern with making healthful choices </li></ul>
  6. 6. <ul><li>นิชคุณเข้าไปทานอาหาร ณ ภัตตาคารแห่งหนึ่ง หลังจากนั้นประมาณ 2 ชั่วโมง นิชคุณรู้สึกปวดท้องมากจนต้องเข้าพบแพทย์ จากเหตุการณ์ดังกล่าว สมมุติฐานว่าน่าจะป่วยโดยเกิดจาก โรคอาหารเป็นสื่อ นักศึกษาคิดว่ามี ปัจจัยเสี่ยง ใดบ้างที่ทำให้ภัตตาคารแห่งนี้ เกิดการแพร่กระจายของโรคอาหารเป็นสื่อ ให้นักศึกษาระบุปัจจัยเสี่ยงอย่างน้อย 5 ปัจจัย (10 คะแนน ) </li></ul>
  7. 7. สาเหตุของการปนเปื้อนของอาหาร <ul><li>1. เก็บอาหารในอุณหภูมิที่ไม่เหมาะสม ทำให้เชื้อโรคเจริญเติบโต </li></ul><ul><li>2. ผู้ปรุงอาหารมีสุขวิทยาส่วนบุคคลไม่ดี </li></ul><ul><li>3. ใช้สารปรุงแต่งอาหารที่ไม่ได้มาตรฐาน </li></ul><ul><li>4. การเก็บอาหารระหว่างรอการจำหน่ายไม่มีการปกปิดให้มิดชิด </li></ul><ul><li>5. การหยิบขายจากผู้ขายที่มีสุขวิทยาส่วนบุคคลไม่ดี </li></ul><ul><li>6. การหยิบอาหารด้วยมือที่ปนเปื้อน </li></ul>
  8. 8. The 8 most often cited factors in Food-Borne illness outbreaks <ul><li>Failure to cool food properly </li></ul><ul><li>Failure to heat or cook food thoroughly </li></ul><ul><li>Employees with illness, infection, and poor personal hygiene </li></ul><ul><li>Food prepared a day or more before it is to served </li></ul><ul><li>Contaminated raw ingredients added to ready-to-eat foods </li></ul><ul><li>Food remaining in the temperature dangerous zone </li></ul><ul><li>Failure to reheat previously prepared foods </li></ul><ul><li>Cross-contamination of raw and cooked foods </li></ul>
  9. 9. Week 6 The Menu and Menu Planning อาจารย์ปวิธ ตันสกุล E-mail: tpavit@wu.ac.th โทร . 2248 สาขาวิชาการจัดการการท่องเที่ยวและการบริการ สำนักวิชาการจัดการ มหาวิทยาลัยวลัยลักษณ์ FBM-341 Food and Beverage Management รายการอาหาร และการวางแผนรายการอาหาร
  10. 10. Objectives <ul><li>Discuss how customers view menus. </li></ul><ul><li>State the role and purpose of the menu in a foodservice operation. </li></ul><ul><li>Discuss how a menu is used as a marketing tool. </li></ul><ul><li>Tell how to use a menu as a selling tool. </li></ul><ul><li>List the common mistakes found on menus. </li></ul><ul><li>List and explain the points that must be considered when planning a menu. </li></ul>
  11. 11. Outline <ul><li>Menu planning from the customer Point of view </li></ul><ul><li>The purpose of the menu </li></ul><ul><li>The role of the menu in foodservice op. </li></ul><ul><li>Static and Changing menu </li></ul><ul><li>Type of menus </li></ul><ul><li>Using the menu as a selling tool </li></ul><ul><li>Common mistakes in menus </li></ul><ul><li>Truth in menu </li></ul><ul><li>Factors Affecting Menu Planning </li></ul><ul><li>Menu Planning </li></ul>
  12. 12. Introduction <ul><li>The menu – Lists items available for selection by a customer </li></ul><ul><li>Most important internal control of the food service system </li></ul><ul><li>Helps to determine the budget </li></ul><ul><li>Gives customers a sense of who you are as an operation </li></ul><ul><li>Part of an organization’s brand identity </li></ul>
  13. 13. introduction <ul><li>The success of most restaurant is often directly associated with planning of the MENU. </li></ul><ul><li>Goals for success </li></ul><ul><ul><li>Increase (  ) amount of money cust spends </li></ul></ul><ul><ul><li>Increase (  ) frequency of customer visits </li></ul></ul><ul><ul><li>Attract new cust and biz </li></ul></ul>
  14. 14. introduction <ul><li>Menu inform s customers and influences their purchasing decisions </li></ul><ul><li>Menu as a merchandising tool for cust omer </li></ul><ul><li>Foodservice operation must be ”CUSTOMER-DRIVEN“ </li></ul><ul><li>On day-to-day working foodservice are MENU-DRIVEN </li></ul>
  15. 15. introduction <ul><li>Once the market research is completed, the MENU should developed. </li></ul><ul><li>Layout, Design, Decor, Theme, Equipment, Staffing depend on the selected MENU </li></ul>
  16. 16. 1 Menu Planning from the customer’s point of view
  17. 17. Menu from customer’s point of view <ul><li>Customer views a menu as what an establishment offer for Sale </li></ul><ul><li>The appearance of Menu reveals the professionalism of the op. </li></ul><ul><li>A handwritten = Homey atmosphere </li></ul><ul><li>Professional Typeset = sophisticated and elegant atmosphere </li></ul>
  18. 18. Menu from customer’s point of view <ul><li>A menu w/ small print and difficult to read = op is trying to hide something </li></ul>
  19. 19. 2 The Purpose of the Menu
  20. 20. 1. Menu as a source of information <ul><li>By listing the food and beverage offerings </li></ul><ul><li>A menu informs customer what is for sale </li></ul><ul><li>Menu set the tone for the dining experience </li></ul><ul><li>It convey the atmosphere, theme and concept along w/ the items are offered for sale </li></ul>
  21. 21. 1. Menu as a source of information <ul><li>Informal menu convey feeling of casual dining </li></ul><ul><li>Formal menu sets an elegant for dining experience </li></ul>
  22. 22. 2. Menu as a Marketing tool <ul><li>Menu must designed to satisfy the guest </li></ul><ul><li>When guests’ satisfy = guests’ return </li></ul><ul><li>When guests’ not satisfy = ? </li></ul><ul><li>The goal of “Market Research” is determine what op must offer for potential customer </li></ul><ul><li>Research is done on a Demographic of local area and feasibility study </li></ul>
  23. 23. 2. Menu as a Marketing tool <ul><li>Once customer segment determined, the menu should be planned to target or focus </li></ul>
  24. 24. Menu: an effective Marketing Tool <ul><li>Posting menu outside the restaurant </li></ul><ul><li>Attractive menu design influence customers to enter </li></ul><ul><li>Distributed menu through local tourist information center, hotel etc. </li></ul><ul><li>Descriptive terminology “Special of the day” “Signature items” “Chef’s Recommended” </li></ul>
  25. 25. 3 Role of Menu in day-to-day of food service operation
  26. 26. The role of the Menu in FS operation Market Research Concept Theme Equipment Needs Type of Service Size of Kitchen Skill level and Number of staff Type of Food Served Amount of inventory MENU
  27. 27. The role of the Menu in FS operation <ul><li>Products on the MENU </li></ul><ul><li>Equipment and Kitchen Space Requirements </li></ul><ul><li>Number and Skill Level of Staff </li></ul>
  28. 28. 4 Static and Changing Menu
  29. 29. Static Menu <ul><li>Same menu items are offered everyday </li></ul><ul><li>Customer’s choice of a place to dine is made easier </li></ul><ul><li>When menu constant over time, may grow bored w/ selections offered. </li></ul>
  30. 30. Changing or Cycle Menu <ul><li>Offering from time to time </li></ul><ul><li>Different items each day on a weekly, bi-weekly, or some other basis, after which the cycle is repeated </li></ul><ul><li>Seasonal cycle menus are common </li></ul><ul><li>Used in healthcare institutions and schools </li></ul><ul><li>operations that serve the same clientele daily should offering variety on the menu items to satisfy their customers. </li></ul>
  31. 31. 5 Types of Menus
  32. 32. Breakfast and Brunch <ul><li>Breakfast </li></ul><ul><ul><li>Fewer people eat breakfast than lunch or dinner, accounts for ~20% of daily restaurant traffic. </li></ul></ul><ul><ul><li>Commercial and on-site foodservice operations usually offer traditional breakfast items and light and healthful options. </li></ul></ul>
  33. 33. Breakfast and Brunch (cont.) <ul><li>Brunch </li></ul><ul><ul><li>Mid- to late-morning meal. </li></ul></ul><ul><ul><li>Combo of breakfast & lunch type items. </li></ul></ul><ul><ul><li>Commonly served on weekend or catered events. </li></ul></ul>
  34. 34. Lunch <ul><li>Difficult meal to deliver to customers. </li></ul><ul><ul><li>More complicated than those served at breakfast. </li></ul></ul><ul><ul><li>Must be produced faster than dinner items. </li></ul></ul>
  35. 35. Lunch (cont.) <ul><li>Lunch-to-go </li></ul><ul><ul><li>Quickly growing trend for workers. </li></ul></ul><ul><ul><li>Must travel well. </li></ul></ul><ul><ul><li>Cheap and fast. </li></ul></ul><ul><ul><li>Packaging, while adding cost, is secret to successful lunch-to-go program. </li></ul></ul>
  36. 36. Dinner <ul><li>Traditionally includes entrée, potato, vegetable, & salad </li></ul><ul><li>Supper – lighter or late evening meals, menu similar to breakfast, brunch, lunch </li></ul><ul><li>Menus getting shorter, but appetizer section is getting longer </li></ul><ul><li>Ethnic cuisines impact menus </li></ul><ul><li>Desserts commonly included on menu </li></ul>
  37. 37. 1. The Classic Menu <ul><li>In order to enjoyed, the Greeks believed, it should not be overpowered by the preceding course. </li></ul><ul><li>Cold foods were severed before Warm foods </li></ul><ul><li>Light foods before Heavy foods </li></ul><ul><li>With the meal building to a climax at the Main Course , then gradually relaxing to Lighter foods . </li></ul>
  38. 38. The Classic Menu <ul><li>Hour d’oeuvre (Appetizer) </li></ul><ul><li>Potage (Soup) </li></ul><ul><li>Oeufs เอิฟ (Eggs). </li></ul><ul><li>Farineux ฟารีเนอ (Starches) </li></ul><ul><li>Poisson ปัวซ็อง (Fish) </li></ul><ul><li>Entrée (Light Meat) </li></ul><ul><li>Sorbet (Ice) </li></ul><ul><li>Releve เรอ เว (Meat) </li></ul><ul><li>A small portion </li></ul><ul><li>Clear soup and Cream Soup such consommé </li></ul><ul><li>Omelet, Poached, Scrambled </li></ul><ul><li>Generally Pasta </li></ul><ul><li>Individual portion of fish </li></ul><ul><li>Small portion of Poultry, beef, pork or lamb, but served without vegetables </li></ul><ul><li>Served between main course to refresh the palate </li></ul><ul><li>Traditionally, roast meat served with sauce, potatoes and vegetables </li></ul>
  39. 39. The Classic Menu <ul><li>9. Roti (Roast) </li></ul><ul><li>10. Legumes เลกืม (Vegetables) </li></ul><ul><li>11. Salade ซาลาด (Salad) </li></ul><ul><li>12. Roti Froid โรตี ฟรัว (Cold meat) </li></ul><ul><li>13. Entremets อัง เตรอ แมร์ (Sweets) </li></ul><ul><li>14. Savory (Savory) </li></ul><ul><li>The main event. Usually roasted game, often served with a small green salad. </li></ul><ul><li>Vegetables, usually served with sauce. </li></ul><ul><li>Assortment of dressed greens </li></ul><ul><li>Cold meat, Ham, Roast Chicken </li></ul><ul><li>Desserts </li></ul><ul><li>This course, served only in BRITAIN, is a Welsh rarebit </li></ul>
  40. 40. The Classic Menu <ul><li>15. Fromage ฟรอ มาช (cheese) </li></ul><ul><li>16. Fruit </li></ul><ul><li>17. Degestif (Bevrages) </li></ul><ul><li>Assortment of Cheeses . </li></ul><ul><li>Fresh, Dried, or Candied fruit </li></ul><ul><li>Coffee, tea, cordials, brandies, and cigar </li></ul>
  41. 43. 2. The Modern Menu <ul><li>Social changes, from a more egalitarian to a lifestyle that leaves little time available to devote to fine dining, have led to a reduced number of courses in the modern menu. </li></ul><ul><ul><li>1. A LA CARTE Menu </li></ul></ul><ul><ul><li>2. TABLE D’HOTE Menu </li></ul></ul><ul><ul><li>3. PRIX FIXE Menu </li></ul></ul>
  42. 44. 1. À LA CARTE Menu <ul><li>Guests generally create their own meal from the dishes offered on the full menu, ordering À LA CARTE , literally, “ from the card ” or “ Menu ” </li></ul><ul><li>Dishes individually priced, and guests may structure their meal in any way they choose. </li></ul>
  43. 46. 2. TABLE D’HÔTE / Table of Host Menu <ul><li>All the specific courses of the meal at a fixed (set) price </li></ul><ul><li>Menu Selections are decided by the chef. </li></ul>
  44. 47. Sample TABLE D’HÔTE Menu <ul><li>Radicchio Salad With Crispy Bacon and Garlic Croûtons </li></ul><ul><li>Mushrooms With Chive and White Wine Bouchée </li></ul><ul><li>Honeydew Melon With Sliced Oranges and Grapefruit </li></ul><ul><li>Tomato and Mint Soup </li></ul><ul><li>                                                              </li></ul><ul><li>Veal Escalopes With Mushrooms and Madeira Wine </li></ul><ul><li>Lamb Cutlets en Croûte With Mint Jelly </li></ul><ul><li>Darne of Scottish Salmon With Yoghurt and Lime </li></ul><ul><li>Bouquetiére of Vegetables </li></ul><ul><li>                                                              </li></ul><ul><li>Profiteroles with Hot Chocolate Sauce </li></ul><ul><li>Oranges in Cointreau </li></ul>
  45. 48. 3. The PRIX FIXE Menu <ul><li>A prix fixe menu offers a set meal at a set price, usually with no choices, though occasionally there are some, with a supplemental charge for a luxury item such as lobster or caviar. </li></ul><ul><li>Sometimes a glass of wine is included in the price. </li></ul><ul><li>Most of the time the price of a prix fixe menu is relatively low because it reduces production costs by permitting the kitchen to operate at a predetermined pace and flow. </li></ul>
  46. 50. THE MENU STYLES Modern American Menu 1. Cold Appetizer 2. Soup 3. Fish 4. Sorbet 5. Meat 6. Salad 7. Dessert / Coffee Common Menu in USA 1. Cold or Hot Appetizer 2. Salad 3. Main Course 4. Dessert / Coffee Classic Menu -17 Courses 1. Appetizer 2. Soup 3. Eggs 4. Starch 5. Fish 6. Light Meat 7. Sorbet 8. Meat 9. Roast 10. Vegetables 11. Salad 12. Cold Meat 13. Dessert 14. Savory 15. Cheese 16. Fruit 17. Beverages
  47. 51. 6 Using the Menu as a Selling Tool
  48. 52. Using the Menu as a Selling Tool <ul><li>The average customer spend only about 3 mins examining a menu. </li></ul><ul><li>Highlight menu items to influence what the guests order </li></ul>
  49. 53. Using the Menu as a Selling Tool <ul><li>Menu can influence customer’s buying decision in three ways </li></ul><ul><li>1. By offering suggestions </li></ul><ul><li>2. By highlighting special items </li></ul><ul><li>3. By the arrangement menu items on the page </li></ul>
  50. 54. 1. Offer Suggestions on the Menu <ul><li>A menu can be a excellent selling tool to supplement the suggestive selling of staff </li></ul><ul><li>Accompaniments will increase guests’ dinning satisfaction and increase operation’s sale and revenue </li></ul>
  51. 55. 2. Highlight Special Items <ul><li>Because customers spend a short time scanning a menu </li></ul><ul><li>Planners use several techniques to emphasize the items </li></ul>
  52. 56. 3. Plan the order of items on the menu <ul><li>Most menus separate their offering into lists of similar items </li></ul><ul><li>The menu items located in the FIRST and LAST positions on the list are generally order most frequently </li></ul>
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  57. 61. 7 Common Mistakes in Menus
  58. 62. Common Mistakes in Menus <ul><li>There are items that appear on menus that reduce the manus’ ability to sale the items </li></ul><ul><li>The “ Mistakes ” effect on “ Sale ability ” of the menu </li></ul>
  59. 63. Common Mistakes in Menus <ul><li>Lack of Specials = “ Special of the Day ” </li></ul><ul><li>Manus that are too crowded, placed too close together </li></ul><ul><li>Use of uncommon terminology w/out clarification </li></ul><ul><li>Lack of logical order </li></ul>
  60. 64. 8 Truth in Menu
  61. 65. Truth in menu <ul><li>in writing a menu, ensure that the total accuracy of all information included </li></ul><ul><li>Every statement made orally by server or written on a menu must be COMPLETELY accurate </li></ul><ul><li>E.g. Fresh-squeezed Orange juice must be fresh, not frozen or canned </li></ul>
  62. 66. Truth in Menu <ul><li>Extreme are must be taken before using descriptions such as </li></ul><ul><ul><li>* imported </li></ul></ul><ul><ul><li>* homemade </li></ul></ul><ul><ul><li>* natural </li></ul></ul><ul><ul><li>* real </li></ul></ul><ul><ul><li>* fresh </li></ul></ul>
  63. 67. Important points to consider <ul><li>Point of origin of ingredients </li></ul><ul><li>Means of preservation and method preparation – fresh, homemade </li></ul><ul><li>Quantity Representation – quarter-pound hamburger, double shot, extra etc. </li></ul><ul><li>Use of brand names </li></ul>
  64. 68. 9 Factors Affecting Menu Planning
  65. 69. Factors Affecting Menu Planning <ul><li>Customer satisfaction. </li></ul><ul><li>Producing menu items at an acceptable price. </li></ul><ul><li>Government regulations. </li></ul><ul><li>Management decisions. </li></ul>
  66. 70. Customer Satisfaction <ul><li>Sociocultural factors – customs, values, and demographic characteristics </li></ul><ul><li>Food habits and preferences </li></ul><ul><ul><li>Small-scale surveys </li></ul></ul><ul><ul><li>Formal and informal interviews </li></ul></ul><ul><ul><li>Observations of plate waste </li></ul></ul><ul><ul><li>Customer Comment Card (CCC) </li></ul></ul><ul><ul><li>Tallying of menu selections </li></ul></ul>
  67. 71. Nutritional Influence <ul><li>Should be a primary concern for planning menus. </li></ul><ul><li>Motivated by increasing public awareness of the importance of nutrition. </li></ul><ul><li>Food Guide Pyramid </li></ul><ul><li>Most on-site foodservice operations have registered dietitian or consultant for nutritional aspects of menu planning. </li></ul>
  68. 72. Food Guide Pyramid
  69. 73. Aesthetic Factors <ul><li>Includes: </li></ul><ul><ul><li>Flavor </li></ul></ul><ul><ul><li>Texture </li></ul></ul><ul><ul><li>Consistency </li></ul></ul><ul><ul><li>Color </li></ul></ul><ul><ul><li>Shape </li></ul></ul><ul><ul><li>Combinations of foods </li></ul></ul>
  70. 74. Government Regulations <ul><li>Menus will be impacted by local, state, and/or federal regulations. </li></ul><ul><ul><li>Required to meet menu planning guidelines, if receive state and/or federal funding. </li></ul></ul><ul><ul><li>Required to plan meals in advance for periodic review by state or federal reviewers. </li></ul></ul>
  71. 75. Management Decisions <ul><li>Food Cost – include both raw and prepared food costs for each menu item. </li></ul><ul><li>Production Capability – skill of personnel and layout of the facility. </li></ul><ul><li>Type of Service – holding capability and amount of employees. </li></ul><ul><li>Availability of Foods – improvements in transportation make foods available. </li></ul>
  72. 76. 10 Systematic approach to menu planning
  73. 77. Systematic approach to menu planning (1) <ul><li>Conduct a market study </li></ul><ul><li>Perform a competitive analysis </li></ul><ul><li>Interview restaurant critics/reviewers </li></ul><ul><li>Attend food shows </li></ul><ul><li>Develop a unified theme </li></ul><ul><li>Include current trends </li></ul><ul><li>Analyze nutritional content </li></ul>
  74. 78. Systematic approach to menu planning (2) <ul><li>Ensure variety and balance of menu items </li></ul><ul><li>Price menu accurately </li></ul><ul><li>Check on availability of food products </li></ul><ul><li>Match menu with skill level of kitchen personnel and balance production stations </li></ul><ul><li>Control labor costs </li></ul>
  75. 79. Systematic approach to menu planning (3) <ul><li>Increase sales with menu merchandising of appetizers and desserts </li></ul><ul><li>Test recipes and make adjustments </li></ul><ul><li>Standardize recipes </li></ul><ul><li>Conduct taste testing </li></ul><ul><li>Establish garnish, plating, and portion standards </li></ul>
  76. 80. COMMERCIAL FOODSERVICE MENU <ul><li>Restaurant’s menu is a powerful merchandizing and marketing tool </li></ul><ul><li>Outcome of menu planning should be … </li></ul><ul><ul><li>A menu that is efficiently and consistently produced in the kitchen </li></ul></ul><ul><ul><li>Pleasing to guests </li></ul></ul>
  77. 81. summary
  78. 82. summary
  79. 83. กิจกรรม
  80. 84. Menu Evaluation Exercise <ul><li>Learning Objective: </li></ul><ul><li>Upon completion of the exercise the student will be able to look more objectively at menus. The student will have an opportunity to evaluate a menu according to the criteria discussed in the next </li></ul>
  81. 85. Assignment: งานกลุ่ม <ul><li>Go to a local foodservice establishment and ask the manager or server for a copy of the menu. Most operators are very willing to distribute copies of their menus. </li></ul><ul><li>Answer these questions about the menu you have obtained, and about the restaurant from which it was obtained. Then evaluate the menu according to the checklist that follows </li></ul>
  82. 86. <ul><li>What is the name of the restaurant? Describe briefly the location and type of operation (fast food, cafeteria, fine dining, coffee shop, etc) </li></ul><ul><li>What menu type best describes the menu you obtained? Explain the reasoning for your choice, and give examples from the menu to support your answer. </li></ul>
  83. 87. CHECKLIST FOR MENU EVALUATION <ul><li>1. Clientele </li></ul><ul><li>For what type of clientele is the menu intended? Does the menu appear to cater to that particular clientele by offering menu choices that this group would prefer? </li></ul><ul><li>2. Nutritional Concerns </li></ul><ul><li>Does the menu prone healthful choices for consumers who are trying to limit their intake of fats and cholesterol? What items on the menu are &quot;heart healthful?&quot; If it does not offer any healthful items, what would you suggest to make the menu more healthful? </li></ul>
  84. 88. CHECKLIST FOR MENU EVALUATION <ul><li>3. Menu Offerings </li></ul><ul><li>How are the special items on the menu highlighted? Which items does management want to encourage the customers to choose? </li></ul><ul><li>4. Common Menu Mistakes </li></ul><ul><li>Are any of the menu mistakes discussed in the text found in this menu? What problems do these mistakes cause for the dining customer? </li></ul>
  85. 89. CHECKLIST FOR MENU EVALUATION <ul><li>5. Descriptive Copy </li></ul><ul><li>a. Do you fully understand the ingredients and method of preparation for all menu items from the descriptions given on the menu? Note any items that are inadequately described and explain the problem this may cause. </li></ul><ul><li>b. Does the menu include any uncommon culinary terminology without clarification? What problems can this cause? </li></ul>
  86. 90. CHECKLIST FOR MENU EVALUATION <ul><li>6. Physical Layout and Condition </li></ul><ul><ul><li>a. Is the layout of the menu easy to follow and read? </li></ul></ul><ul><ul><li>b. Are menu items listed in the order they are eaten? </li></ul></ul><ul><ul><li>c. Is the menu in good condition, or is it stained or tattered? </li></ul></ul><ul><ul><li>d. In viewing the menu, what is your impression of the operation? </li></ul></ul>
  87. 91. CHECKLIST FOR MENU EVALUATION <ul><li>7. Comments and Impressions </li></ul><ul><li>What is your overall impression of the menu? What suggestions would you make for improvements? </li></ul>

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