how to compile a menu for a food and &beverage outlet

1. K.VARUN KUMAR
MT-2014

2. MENU
• IT IS A DOCUMENTED/PRINTED SHEET
CONSISTING OF VARIOUS FOOD PRODUCTS
WITH THEIR RATES , A SMAL DESCRIPTION
ETC…….

3. MENU COMPILATION CONSISTS OF:
• BALANCED DIET
• QUALITY
• PORTION/QUANTITY
• VARIETY
• COST
• GUEST SATISFACTORY

4. BALANCED DIET
• A BALANCED DIET is one that helps maintain
or improve overall health.
• It must contain the maximum amounts of
nutrients
1. Protiens
2. Vitamins
3. Carbohydrates
4. fat etc…..

5. QUALITY
• Quality is given an utmost importance
• Food quality is the quality characteristics of
food that is acceptable to consumers
• This includes external factors as appearance
(size, shape, color , gloss, and consistency),
texture, and flavour)

6. VARIETY(elements going
on a plate)
• Variety of components or ingredients used ,
makes a major difference including the way
you plate it

7. COST
• Cost should be appropriate and should be
sensible….
• The plate should meet the price mentioned

8. GUEST SATISFACTION
• All the above guest satisfaction is more
important….
• Do you want to see guest
smiling.

9. SOME OTHER FACTORS
EFFECTING
• REGION
• RELIGION BELIEFS
• STAPLE FOOD
• AVAILABILITIY OF INGREDIENTS/RAW
MATERIAL