MENU-SESI-001 2022 .pptx

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Menu awalnya berupa daftar makanan yang ditulis di luar restoran, kemudian dipindah ke dalam. Menu modern pertama kali muncul di Cina abad 18 untuk memudahkan pelanggan memilih makanan. Menu berisi daftar makanan yang tersedia beserta fungsinya sebagai pedoman untuk pengadaan bahan dan peralatan dapur serta panduan pelanggan dalam memilih makanan.

Leadership & Management

MENU KNOWLEDGE
(SEJARAH MENU, DEFINISI MENU
& FUNGSI MENU)
SESSION 01

TUJUAN PEMBELAJARAN
1. Memahami tentang Sejarah Dasar Menu
2.Memahami Dengan Pengertian Dasar Menu
3.Memahami Fungsi Menu

Sejarah singkat MENU, pada masa sebelum abad ke 18,
daftar makanan ditulis secara sederhana, biasanya di
pajang di pintu restoran. Beberapa saat kemudian daftar
makanan tersebut pindah tempat dari awalnya di luar
menjadi di dalam restoran dan di pajang di atas meja
makan.
Pada kalanya masing2 tamu disediakan secarik kertas
berisi informasi makanan untuk memudahkan tamu
memilih makanan.

Menu pertama kali muncul di Cina pada paruh kedua
abad kedelapan belas, atau The Romantic Age. Sebelum
waktu ini makan pendirian atau meja d'hôte disajikan
hidangan yang dipilih oleh koki atau pemilik. Pelanggan
makan apa rumah itu melayani hari itu, seperti dalam
jamuan makan kontemporer atau Buffet dan makanan
disajikan dari meja umum.

a. Menu, berarti daftar makanan, yang dihubungkan dengan
kartu, kertas atau media lain dimana daftar makanan itu
tertulis.
b. Menu, berarti makanan yang tersedia untuk pelanggan
(customer) yang dapat mereka pilih dan nikmati.

1.3. FUNGSI MENU
Dalam usaha jasa boga (catering) sebuah
menu mempunyai peranan sangat penting,
karena pada menu dapat diketahui berbagai
jenis makanan yang mampu diproduksi oleh
perusahaan tersebut.

FUNGSI
KITCHEN
(PENGOLAHAN
BAHAN)
RESTAURANT
CUSTOMER
(PELANGGAN)

KITCHEN (PENGOLAHAN BAHAN)
a. Sumber informasi tentang bahan makanan yang diperlukan.
Pembelian bahan makanan harus disesuaikan dengan bahan
makanan yang diperlukan oleh menu, baik jenisnya,
kualitasnya maupun banyaknya.
b. Menu memberikan informasi tentang peralatan dapur yang
diperlukan. Pembelian peralatan dapur juga harus
menunjang atau berguna untuk mengolah makanan dalam
menu.
c. Menu dipergunakan juga untuk membuat pembagian tugas
dan menyusun struktur organisasi dapur.

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MENU-SESI-001 2022 .pptx

1. MENU KNOWLEDGE (SEJARAH MENU, DEFINISI MENU & FUNGSI MENU) SESSION 01

2. TUJUAN PEMBELAJARAN 1. Memahami tentang Sejarah Dasar Menu 2.Memahami Dengan Pengertian Dasar Menu 3.Memahami Fungsi Menu

3. Sejarah singkat MENU, pada masa sebelum abad ke 18, daftar makanan ditulis secara sederhana, biasanya di pajang di pintu restoran. Beberapa saat kemudian daftar makanan tersebut pindah tempat dari awalnya di luar menjadi di dalam restoran dan di pajang di atas meja makan. Pada kalanya masing2 tamu disediakan secarik kertas berisi informasi makanan untuk memudahkan tamu memilih makanan.

4. Menu pertama kali muncul di Cina pada paruh kedua abad kedelapan belas, atau The Romantic Age. Sebelum waktu ini makan pendirian atau meja d'hôte disajikan hidangan yang dipilih oleh koki atau pemilik. Pelanggan makan apa rumah itu melayani hari itu, seperti dalam jamuan makan kontemporer atau Buffet dan makanan disajikan dari meja umum.

5. 1.2. DEFINISI MENU

6. MENU TREND 2022

8. a. Menu, berarti daftar makanan, yang dihubungkan dengan kartu, kertas atau media lain dimana daftar makanan itu tertulis. b. Menu, berarti makanan yang tersedia untuk pelanggan (customer) yang dapat mereka pilih dan nikmati.

9. 1.3. FUNGSI MENU Dalam usaha jasa boga (catering) sebuah menu mempunyai peranan sangat penting, karena pada menu dapat diketahui berbagai jenis makanan yang mampu diproduksi oleh perusahaan tersebut.

10. FUNGSI KITCHEN (PENGOLAHAN BAHAN) RESTAURANT CUSTOMER (PELANGGAN)

11. KITCHEN (PENGOLAHAN BAHAN) a. Sumber informasi tentang bahan makanan yang diperlukan. Pembelian bahan makanan harus disesuaikan dengan bahan makanan yang diperlukan oleh menu, baik jenisnya, kualitasnya maupun banyaknya. b. Menu memberikan informasi tentang peralatan dapur yang diperlukan. Pembelian peralatan dapur juga harus menunjang atau berguna untuk mengolah makanan dalam menu. c. Menu dipergunakan juga untuk membuat pembagian tugas dan menyusun struktur organisasi dapur.

12. RESTAURANT • •

13. CUSTOMER (PELANGGAN)

MENU-SESI-001 2022 .pptx

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MENU-SESI-001 2022 .pptx