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Menu balance and presentation photos
The document discusses achieving balance in a menu through a variety of ingredients, cooking methods, condiments, and nutritional contents. It also notes that menu balance can be used as a marketing tool. Additionally, the document emphasizes providing a range of colors, textures like soft, smooth, crunchy and crisp, and flavors like spicy, chilli, sweet and sour to make the food appealing visually and through different tastes and sensations. A variety of cooking methods like grilling, pan frying, deep frying, steaming and boiling are also recommended to achieve menu balance.
Menu Planning
This document discusses menu planning. It defines key terms like menu and meal planning. It outlines the importance of menu planning, including customer satisfaction and facilitating costing and pricing. It describes different types of menus like table d'hote, a la carte, party menus, and ethnic/specialty menus. It also lists factors to consider when planning and compiling menus, such as nutrition, availability, and clientele. It explains how to cost and price menus and how to prepare a timed production plan.
Factors to consider in menu planning
The document discusses several important factors to consider when planning menus for food establishments, including availability of foods, food habits of customers, budget, time constraints, customer type, and facilities. Effective menu planning requires analyzing these factors and customers to create nutritious, affordable, and visually appealing menus that meet operational needs and customer desires. Menu types include a la carte, table d'hote, and daily menus, with considerations for preparation methods, portion sizes, and pricing structures.
Recommended
Menu balance and presentation photos
The document discusses achieving balance in a menu through a variety of ingredients, cooking methods, condiments, and nutritional contents. It also notes that menu balance can be used as a marketing tool. Additionally, the document emphasizes providing a range of colors, textures like soft, smooth, crunchy and crisp, and flavors like spicy, chilli, sweet and sour to make the food appealing visually and through different tastes and sensations. A variety of cooking methods like grilling, pan frying, deep frying, steaming and boiling are also recommended to achieve menu balance.
Menu Planning
This document discusses menu planning. It defines key terms like menu and meal planning. It outlines the importance of menu planning, including customer satisfaction and facilitating costing and pricing. It describes different types of menus like table d'hote, a la carte, party menus, and ethnic/specialty menus. It also lists factors to consider when planning and compiling menus, such as nutrition, availability, and clientele. It explains how to cost and price menus and how to prepare a timed production plan.
Factors to consider in menu planning
The document discusses several important factors to consider when planning menus for food establishments, including availability of foods, food habits of customers, budget, time constraints, customer type, and facilities. Effective menu planning requires analyzing these factors and customers to create nutritious, affordable, and visually appealing menus that meet operational needs and customer desires. Menu types include a la carte, table d'hote, and daily menus, with considerations for preparation methods, portion sizes, and pricing structures.