Menu planning by M.Naveen Kumar
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The document discusses various types of menus including a la carte, table d'hote, cyclic, and carte du jour as well as the importance of menu planning in determining business performance, restaurant theme, type of menu offered, level of service, and profitability. It also covers principles of menu planning such as variety, balance, nutrition, flexibility, and truthfulness. Finally, it provides tips for menu design, writing, and sequencing courses from appetizers to desserts.
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Menu planning
This document discusses menu planning for various food service operations. It defines menu planning as the process of scheduling meals based on general or individual requirements. Important factors in menu planning include guest demographics, nutritional needs, and operational considerations. Menus should be planned according to basic criteria like variety, balance, and appeal. The objectives and functions of menu planning differ depending on whether the operation is a school, hospital, industrial cafeteria, or residential home. Guidelines are provided for creating well-planned menus in various food service contexts.
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.
Menu planning
Menu planning requires considering many factors, including knowledge of patrons, available equipment, staffing, budget, and seasonal factors. Proper menu planning ensures ease of production and service while offering appealing, high quality options. An effective menu balances familiar favorites with new dishes and daily specials, distributes work evenly among staff, and meets patrons' needs and preferences.
Menu, its types and menu planning
The document discusses menus and menu planning. It defines a menu as a list of food and beverage items offered by a food service establishment. Menus are important as they sell items, promote the restaurant's image and identity, contribute to the dining experience, and inform and guide guests. There are different types of menus including a la carte, table d'hote, and combination menus; as well as menus based on price, meal schedules, times, and specialties. Menu planning involves considering various factors such as food availability, customer habits and needs, budget, time, personnel, facilities, and more. Careful menu planning is essential for a successful food service operation.
Menu planning and basic marketing
This document discusses menu planning and basic marketing concepts. It begins by defining what a menu is and explaining the importance of menu planning, which involves researching customer needs. It then describes different types of menus and factors to consider in menu planning like nutrition, availability, and occasions. The document also covers preparing a production time plan for a menu. Finally, it discusses the 4 P's of marketing - product, price, promotion, and place - and explains market segmentation based on geographic, demographic, psychographic, and behavioral factors. The goal of marketing and menu planning is to satisfy customer needs.
What is menu
The document discusses what a menu is and its various functions. It begins by defining a menu as a list of food and drink offerings with prices. It then discusses some key points:
- Menus inform customers of available items and help operators plan production.
- A good menu is clear, truthful, and consistent with the establishment's capabilities.
- The main functions of a menu are as a basis for operations, communication tool, sales tool, and image builder.
- There are two main types of menus - table d'hote which offers a fixed price multi-course meal, and a la carte which allows ordering individual priced items.
Menu planning
The document discusses what a menu is and factors to consider in menu planning such as nutritional adequacy, age, physical activity, economic considerations, seasonality, and religion. It also describes the two main classes of menus - the table d'hote menu which has a fixed number of courses and limited choices within each course, and the a la carte menu where each dish is priced separately and there may be longer wait times. When planning menus, practical, gastronomic, economic, and nutritional aspects should be considered.
Presentation of Meal Management
The document discusses meal management and planning. It defines meal management as controlling all aspects of one's diet from grocery shopping to mealtimes. Meal planning involves taking time to plan meals in advance and considers factors like nutrition, budget, and equipment. The different types of meals are described, including early morning tea, breakfast, brunch, lunch, high tea, dinner and supper. Breakfast is defined as the first meal of the day, usually eaten in the morning between 7-10am, and is the most important meal. Various styles of breakfast menus are also presented such as continental, American, English and Indian breakfasts.
Recommended
Menu planning
This document discusses menu planning for various food service operations. It defines menu planning as the process of scheduling meals based on general or individual requirements. Important factors in menu planning include guest demographics, nutritional needs, and operational considerations. Menus should be planned according to basic criteria like variety, balance, and appeal. The objectives and functions of menu planning differ depending on whether the operation is a school, hospital, industrial cafeteria, or residential home. Guidelines are provided for creating well-planned menus in various food service contexts.
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.
Menu planning
Menu planning requires considering many factors, including knowledge of patrons, available equipment, staffing, budget, and seasonal factors. Proper menu planning ensures ease of production and service while offering appealing, high quality options. An effective menu balances familiar favorites with new dishes and daily specials, distributes work evenly among staff, and meets patrons' needs and preferences.
Menu, its types and menu planning
The document discusses menus and menu planning. It defines a menu as a list of food and beverage items offered by a food service establishment. Menus are important as they sell items, promote the restaurant's image and identity, contribute to the dining experience, and inform and guide guests. There are different types of menus including a la carte, table d'hote, and combination menus; as well as menus based on price, meal schedules, times, and specialties. Menu planning involves considering various factors such as food availability, customer habits and needs, budget, time, personnel, facilities, and more. Careful menu planning is essential for a successful food service operation.
Menu planning and basic marketing
This document discusses menu planning and basic marketing concepts. It begins by defining what a menu is and explaining the importance of menu planning, which involves researching customer needs. It then describes different types of menus and factors to consider in menu planning like nutrition, availability, and occasions. The document also covers preparing a production time plan for a menu. Finally, it discusses the 4 P's of marketing - product, price, promotion, and place - and explains market segmentation based on geographic, demographic, psychographic, and behavioral factors. The goal of marketing and menu planning is to satisfy customer needs.
What is menu
The document discusses what a menu is and its various functions. It begins by defining a menu as a list of food and drink offerings with prices. It then discusses some key points:
- Menus inform customers of available items and help operators plan production.
- A good menu is clear, truthful, and consistent with the establishment's capabilities.
- The main functions of a menu are as a basis for operations, communication tool, sales tool, and image builder.
- There are two main types of menus - table d'hote which offers a fixed price multi-course meal, and a la carte which allows ordering individual priced items.
Menu planning
The document discusses what a menu is and factors to consider in menu planning such as nutritional adequacy, age, physical activity, economic considerations, seasonality, and religion. It also describes the two main classes of menus - the table d'hote menu which has a fixed number of courses and limited choices within each course, and the a la carte menu where each dish is priced separately and there may be longer wait times. When planning menus, practical, gastronomic, economic, and nutritional aspects should be considered.
Presentation of Meal Management
The document discusses meal management and planning. It defines meal management as controlling all aspects of one's diet from grocery shopping to mealtimes. Meal planning involves taking time to plan meals in advance and considers factors like nutrition, budget, and equipment. The different types of meals are described, including early morning tea, breakfast, brunch, lunch, high tea, dinner and supper. Breakfast is defined as the first meal of the day, usually eaten in the morning between 7-10am, and is the most important meal. Various styles of breakfast menus are also presented such as continental, American, English and Indian breakfasts.
Menu planning
The document discusses menu planning, including defining key terms like menu and meal planning. It covers the importance of menu planning for customer satisfaction, costing, and guiding staff. Different types of menus are outlined like table d'hôte, a la carte, party menus, and ethnic/specialty menus. Factors to consider for menu planning include nutrition, availability, number of courses, sequence, and occasion. Costing and pricing menus as well as preparing a production time plan are also summarized.
FACTORS AFFECTING MENU DESIGN AND PLANNING
FACTORS AFFECTING MENU DESIGN, FACTORS TO BE CONSIDER IN PLANNING MENU, MENU PRICING METHODS, MENU ENGINEERING, AESTHETIC FACTORS IN PLANNING MENU, NUTRITIONAL INFLUENCE IN PLANNING MENU
Industrial catering
Industrial catering was traditionally seen as low status, but changes in the 1970s improved perceptions. Factory canteens became staff dining rooms or cafeterias. Before WWII, most workers brought their own food, but wartime rules required canteens in large factories. Catering operations can be for-profit commercial venues or non-profit services like institutional or industrial canteens. Larger companies may self-operate facilities while others contract catering firms. Contracts specify standards and budgets. Industrial caterers serve all employee levels with possibly segregated dining. Menus balance nutrition, cost and popularity while layouts consider queueing and seating. Challenges include fatigue, portion control and meeting expectations affordably at scale.
Food costing
This document discusses the importance of food costing for restaurants. It explains that food costing involves calculating the costs of ingredients for recipes and dishes, which allows restaurants to determine if food costs are meeting targets and to properly price dishes for optimal profitability. The document also outlines tools and steps for calculating recipe costs, including using standard recipes, up-to-date ingredient prices, and recipe cost sheets to determine the cost per portion of dishes. It provides an example of how to use a target food cost percentage to determine the selling price of a dish.
MENU PLANNING by SACHI AERON
Menu planning
Objectives of menu planning
Steps in menu planning
Types of menu planning with examples
Menu planning
The document discusses menu planning and catering policy for food service operations. It emphasizes that menu planning is a critical activity that defines key aspects of the establishment. Effective menu planning requires thorough market research, consideration of factors like target market segments, price points, and quality standards. The menu planning process involves developing a pool of menu ideas, selecting items based on various criteria, conducting food trials, and ensuring the menu has aesthetic, nutritional and price balance to appeal to customers.
Brunch and Afternoon tea
Brunch is a combination meal served between 10am-3pm that includes elements of both breakfast and lunch. It originated in England in the late 19th century and became popular in the US in the 1930s. Brunch menus typically include dishes like pancakes, eggs, meats as well as more lunch-like items like seafood. Afternoon tea developed in Britain in the 1840s as a light meal served between 4-6pm to curb hunger before dinner. It consists of sandwiches, scones, pastries and cakes served with tea. A reception or buffet tea arranges these items on a buffet table to serve a larger number of guests.
Food Service
The document discusses the origins and evolution of modern food service. It begins by explaining how quantity cookery has existed for thousands of years to feed large groups, and that modern food service is said to have begun in the mid-18th century in France when caterers and other food producers were organized into guilds. It then outlines several key developments in France like the rise of restaurants and how the French Revolution stimulated new changes. The document also profiles influential chefs who helped codify and modernize haute cuisine. Finally, it provides descriptions of various types of common food service styles.
Meal planning
This document discusses factors to consider in meal planning such as food budget, facilities and equipment needed, time and energy required, preferences of those eating, and the occasion. It also outlines goals for meal planning like nutrition, affordability, aesthetic appeal, and hygienic preparation. Finally, it identifies common parts of a meal including soup, salad, appetizers, a main course, and dessert.
Menu Planning
Here are the answers to the tutorial questions:
1. What is menu planning? (6 marks)
Menu planning is the process of selecting the dishes, meals and beverages that will be offered to customers. It involves deciding on the types of menus, number of courses, ingredients and recipes for each dish. A good menu plan balances taste, nutrition, cost, availability and popularity. It is designed keeping in mind factors like season, occasion, target customers and restaurant facilities. The menu plan forms the basis for food production, ordering ingredients and staff training.
2. Why menu planning is important? (9 marks)
Menu planning is important for the following reasons:
- It leads to customer satisfaction by offering dishes they will
Menu planning
This document discusses menu planning for various food service operations. It defines menu planning as the process of scheduling meals based on general or individual requirements. Key points covered include the importance of carefully planned menus, factors to consider like guest demographics and management constraints, basic menu criteria like appearance and content, objectives that vary by operation type, and guidelines for effective menu planning. Specific menus are addressed for settings like schools, industries, hospitals, and childcare facilities.
MENU
The document discusses various aspects of menu design and development. It begins by explaining the importance of the menu in dictating how a food service operation is organized and managed. It then covers ways to categorize menus, including by menu schedules, types of meals, and pricing styles. The document also discusses menu planning, balancing, design, development, formats, cover, layout, and copy. It provides details on each of these aspects and emphasizes that an effective menu is key to communicating the operation's image and influencing many operational aspects.
Types of Food Service System
This document describes five types of food service systems:
1. Conventional (traditional) system - production, distribution and preparation all occur in the same area.
2. Make-to-stock, assemble-to-order, and make-to-order systems - involve a central production area that prepares foods in different ways.
3. Cook and chill or freeze system - involves large batch cooking, chilling or freezing of foods until service time using a 7 step process.
DIFFERENT TYPES OF MENUS IN HOTEL
This document discusses different types of menus used in hotels. It provides descriptions of poolside menus, brunch menus, snack menus, tea menus, table d'hote menus, banquet menus, buffet menus, cyclical menus, a la carte menus, lunch menus, dinner menus, brunch menus, specialty menus, ethnic menus, children's menus, diet menus, supper menus, static menus, du jour menus, and dessert menus. The document explains the key characteristics and purposes of each type of menu.
Chapter 2 Menus, Recipes and Calculation
This document discusses menus, recipes, and recipe calculations. It begins by explaining that menus provide important information to wait staff and guests, while recipes give detailed instructions to kitchen staff. It then discusses the differences between menus and recipes, and outlines topics to be covered including menu forms and functions, building the menu, written recipes, measurements, and recipe calculations. Recipe calculations are explained in detail, including how to convert yields, calculate fresh yields and costs, and determine portion costs.
Menu presentation
This presentation discusses menu planning and different types of menus. It defines a menu as a list of dishes available at a food service establishment. There are five main types of menus: a la carte, which allows customers to choose individual dishes; table d'hôte, which offers a limited fixed-price multi-course meal; buffet menus for large events; and cyclic and static menus that change periodically or remain the same, respectively. The presentation also covers the functions of menus in providing information, facilitating ordering, offering choices, crafting an establishment's image, and increasing sales. It emphasizes that effective menu planning considers the kitchen's capabilities, facility limitations, menu items, and costs.
Menu planning
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.
Types of meals
The document discusses various types of meals including breakfast, brunch, lunch, high tea, dinner and supper. It provides details on traditional breakfast foods and meals from different cultures like continental, English, American and Indian breakfast. Breakfast is usually the first meal of the day while dinner is the largest meal. Lunch is eaten midday and high tea is had in the late afternoon or evening. Elevenses refers to a morning snack taken around 11am.
Types and categories of food service system..
This document discusses different types of food service systems and categories. There are four main categories: 1) Conventional/Traditional, where food is prepared and served on-site; 2) Ready-Prepared, where food is prepared in advance and held for later service; 3) Commissary, where a central kitchen prepares food that is delivered to separate service sites; and 4) Assembly/Serve, where pre-prepared foods are purchased and reheated on-site. Within each category are different processes like cook-chill, cook-freeze, and sous-vide that allow for food preservation and longer shelf life. The document also covers different types of food service like English, French, and Guéridon service.
Intro to principles of food production
Intro to principles of food production powerpoint presentation in food production.
Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Do not forget to follow me on twitter @joviinthecity Thank you!
Lesson 4 the menu
The document discusses various aspects of menu planning for restaurants. It covers topics such as the importance of the menu, factors to consider like capabilities, equipment, ingredients, pricing, nutrition, and types of menus. It emphasizes that the menu is central to the restaurant concept and customer experience. Careful planning is needed to select appropriate items and prices based on the target market, kitchen space, and other considerations.
Meal management
This document discusses meal management and planning. Meal management refers to planning menus, purchasing food, preparing, and serving meals with goals of good nutrition, planned spending, and satisfying meals using time and energy efficiently. It provides guidelines for meal planning such as planning several days of simple, varied meals using seasonal foods. The document also discusses types of menus like a la carte, table d'hote, and cycle menus. It covers food purchasing considerations like choosing fresh, high quality meat, poultry, seafood, fruits and vegetables from reliable sources.
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What's hot
Menu planning
The document discusses menu planning, including defining key terms like menu and meal planning. It covers the importance of menu planning for customer satisfaction, costing, and guiding staff. Different types of menus are outlined like table d'hôte, a la carte, party menus, and ethnic/specialty menus. Factors to consider for menu planning include nutrition, availability, number of courses, sequence, and occasion. Costing and pricing menus as well as preparing a production time plan are also summarized.
FACTORS AFFECTING MENU DESIGN AND PLANNING
FACTORS AFFECTING MENU DESIGN, FACTORS TO BE CONSIDER IN PLANNING MENU, MENU PRICING METHODS, MENU ENGINEERING, AESTHETIC FACTORS IN PLANNING MENU, NUTRITIONAL INFLUENCE IN PLANNING MENU
Industrial catering
Industrial catering was traditionally seen as low status, but changes in the 1970s improved perceptions. Factory canteens became staff dining rooms or cafeterias. Before WWII, most workers brought their own food, but wartime rules required canteens in large factories. Catering operations can be for-profit commercial venues or non-profit services like institutional or industrial canteens. Larger companies may self-operate facilities while others contract catering firms. Contracts specify standards and budgets. Industrial caterers serve all employee levels with possibly segregated dining. Menus balance nutrition, cost and popularity while layouts consider queueing and seating. Challenges include fatigue, portion control and meeting expectations affordably at scale.
Food costing
This document discusses the importance of food costing for restaurants. It explains that food costing involves calculating the costs of ingredients for recipes and dishes, which allows restaurants to determine if food costs are meeting targets and to properly price dishes for optimal profitability. The document also outlines tools and steps for calculating recipe costs, including using standard recipes, up-to-date ingredient prices, and recipe cost sheets to determine the cost per portion of dishes. It provides an example of how to use a target food cost percentage to determine the selling price of a dish.
MENU PLANNING by SACHI AERON
Menu planning
Objectives of menu planning
Steps in menu planning
Types of menu planning with examples
Menu planning
The document discusses menu planning and catering policy for food service operations. It emphasizes that menu planning is a critical activity that defines key aspects of the establishment. Effective menu planning requires thorough market research, consideration of factors like target market segments, price points, and quality standards. The menu planning process involves developing a pool of menu ideas, selecting items based on various criteria, conducting food trials, and ensuring the menu has aesthetic, nutritional and price balance to appeal to customers.
Brunch and Afternoon tea
Brunch is a combination meal served between 10am-3pm that includes elements of both breakfast and lunch. It originated in England in the late 19th century and became popular in the US in the 1930s. Brunch menus typically include dishes like pancakes, eggs, meats as well as more lunch-like items like seafood. Afternoon tea developed in Britain in the 1840s as a light meal served between 4-6pm to curb hunger before dinner. It consists of sandwiches, scones, pastries and cakes served with tea. A reception or buffet tea arranges these items on a buffet table to serve a larger number of guests.
Food Service
The document discusses the origins and evolution of modern food service. It begins by explaining how quantity cookery has existed for thousands of years to feed large groups, and that modern food service is said to have begun in the mid-18th century in France when caterers and other food producers were organized into guilds. It then outlines several key developments in France like the rise of restaurants and how the French Revolution stimulated new changes. The document also profiles influential chefs who helped codify and modernize haute cuisine. Finally, it provides descriptions of various types of common food service styles.
Meal planning
This document discusses factors to consider in meal planning such as food budget, facilities and equipment needed, time and energy required, preferences of those eating, and the occasion. It also outlines goals for meal planning like nutrition, affordability, aesthetic appeal, and hygienic preparation. Finally, it identifies common parts of a meal including soup, salad, appetizers, a main course, and dessert.
Menu Planning
Here are the answers to the tutorial questions:
1. What is menu planning? (6 marks)
Menu planning is the process of selecting the dishes, meals and beverages that will be offered to customers. It involves deciding on the types of menus, number of courses, ingredients and recipes for each dish. A good menu plan balances taste, nutrition, cost, availability and popularity. It is designed keeping in mind factors like season, occasion, target customers and restaurant facilities. The menu plan forms the basis for food production, ordering ingredients and staff training.
2. Why menu planning is important? (9 marks)
Menu planning is important for the following reasons:
- It leads to customer satisfaction by offering dishes they will
Menu planning
This document discusses menu planning for various food service operations. It defines menu planning as the process of scheduling meals based on general or individual requirements. Key points covered include the importance of carefully planned menus, factors to consider like guest demographics and management constraints, basic menu criteria like appearance and content, objectives that vary by operation type, and guidelines for effective menu planning. Specific menus are addressed for settings like schools, industries, hospitals, and childcare facilities.
MENU
The document discusses various aspects of menu design and development. It begins by explaining the importance of the menu in dictating how a food service operation is organized and managed. It then covers ways to categorize menus, including by menu schedules, types of meals, and pricing styles. The document also discusses menu planning, balancing, design, development, formats, cover, layout, and copy. It provides details on each of these aspects and emphasizes that an effective menu is key to communicating the operation's image and influencing many operational aspects.
Types of Food Service System
This document describes five types of food service systems:
1. Conventional (traditional) system - production, distribution and preparation all occur in the same area.
2. Make-to-stock, assemble-to-order, and make-to-order systems - involve a central production area that prepares foods in different ways.
3. Cook and chill or freeze system - involves large batch cooking, chilling or freezing of foods until service time using a 7 step process.
DIFFERENT TYPES OF MENUS IN HOTEL
This document discusses different types of menus used in hotels. It provides descriptions of poolside menus, brunch menus, snack menus, tea menus, table d'hote menus, banquet menus, buffet menus, cyclical menus, a la carte menus, lunch menus, dinner menus, brunch menus, specialty menus, ethnic menus, children's menus, diet menus, supper menus, static menus, du jour menus, and dessert menus. The document explains the key characteristics and purposes of each type of menu.
Chapter 2 Menus, Recipes and Calculation
This document discusses menus, recipes, and recipe calculations. It begins by explaining that menus provide important information to wait staff and guests, while recipes give detailed instructions to kitchen staff. It then discusses the differences between menus and recipes, and outlines topics to be covered including menu forms and functions, building the menu, written recipes, measurements, and recipe calculations. Recipe calculations are explained in detail, including how to convert yields, calculate fresh yields and costs, and determine portion costs.
Menu presentation
This presentation discusses menu planning and different types of menus. It defines a menu as a list of dishes available at a food service establishment. There are five main types of menus: a la carte, which allows customers to choose individual dishes; table d'hôte, which offers a limited fixed-price multi-course meal; buffet menus for large events; and cyclic and static menus that change periodically or remain the same, respectively. The presentation also covers the functions of menus in providing information, facilitating ordering, offering choices, crafting an establishment's image, and increasing sales. It emphasizes that effective menu planning considers the kitchen's capabilities, facility limitations, menu items, and costs.
Menu planning
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.
Types of meals
The document discusses various types of meals including breakfast, brunch, lunch, high tea, dinner and supper. It provides details on traditional breakfast foods and meals from different cultures like continental, English, American and Indian breakfast. Breakfast is usually the first meal of the day while dinner is the largest meal. Lunch is eaten midday and high tea is had in the late afternoon or evening. Elevenses refers to a morning snack taken around 11am.
Types and categories of food service system..
This document discusses different types of food service systems and categories. There are four main categories: 1) Conventional/Traditional, where food is prepared and served on-site; 2) Ready-Prepared, where food is prepared in advance and held for later service; 3) Commissary, where a central kitchen prepares food that is delivered to separate service sites; and 4) Assembly/Serve, where pre-prepared foods are purchased and reheated on-site. Within each category are different processes like cook-chill, cook-freeze, and sous-vide that allow for food preservation and longer shelf life. The document also covers different types of food service like English, French, and Guéridon service.
Intro to principles of food production
Intro to principles of food production powerpoint presentation in food production.
Disclaimer: I do not own the rights not property of this powerpoint presentation. All rights reserved to the owner.
Do not forget to follow me on twitter @joviinthecity Thank you!
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The document discusses various aspects of menu planning for restaurants. It covers topics such as the importance of the menu, factors to consider like capabilities, equipment, ingredients, pricing, nutrition, and types of menus. It emphasizes that the menu is central to the restaurant concept and customer experience. Careful planning is needed to select appropriate items and prices based on the target market, kitchen space, and other considerations.
Meal management
This document discusses meal management and planning. Meal management refers to planning menus, purchasing food, preparing, and serving meals with goals of good nutrition, planned spending, and satisfying meals using time and energy efficiently. It provides guidelines for meal planning such as planning several days of simple, varied meals using seasonal foods. The document also discusses types of menus like a la carte, table d'hote, and cycle menus. It covers food purchasing considerations like choosing fresh, high quality meat, poultry, seafood, fruits and vegetables from reliable sources.
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Menu is the statement of food and beverage items available or provided by food establishments primarily based on consumer demand and designed to achieve organizational objectives. It represents the focal point around which components of food service systems are based. The menu is designed carefully what the outlet wants to cater for, keeping in mind the type of clientele. The main advantage of a well-planned menu is that it leads to consumer satisfaction. It also helps to motivate the employees for a responsible and successful service
Menu planning is the most important aspect of planning and organization in the food industry. It is an advance plan of a dietary pattern over a given period of time.
Menu planning is one of the important managerial activities of food and beverages operations executed by a team comprising the entrepreneur/proprietor, the restaurant manager, and the executive chef. In a large hotel, the general manager and the food and beverage (F&B) manager will also be members of the team. In welfare catering operations, the head of the institution, the catering manager, and the finance manager will be involved. Menu planning calls for careful thought on many factors that would determine the success of the F&B operation. Menu forms the basis or acts as a guide upon which all other managerial and operational activities of F&B operations rest on.
TLE. WEEK 6_085351.pptx
This document provides instructions for presenting vegetable dishes through proper food presentation techniques. It discusses choosing the right plate size and tableware to match portions. Styling techniques like positioning main ingredients as the center of attention and using contrasting colors and textures are covered. The importance of timing plating is emphasized so dishes are served at the proper temperature. Garnishing to enhance texture and flavor is also addressed. Guidelines are given for arranging plate components conveniently for diners while maintaining balance, unity and simplicity. Creative presentation methods like vegetable purees and ribbon vegetables are demonstrated.
Menu Psychology
Tactics that push your high profit margin items while also creating a relaxing, fulfilling customer experience. Menu is something which expresses your restaurant’s personality. Your menu should be prepared according to your business goals. If your menu is not appealing, your customer loses his interest in eating and this results in affecting your economy.
Topic 1 the menu
The menu dictates much about how an operation will be organized and managed, the extent to which it will meet its goals and even how the building itself should be designed. For guests, the menu is much more than just a list of available foods.
WEEK 6- PRESENT A RANGE OF APPETIZERS.pptx
Here are some tips for proper storage of appetizers:
- Refrigerate any appetizers containing potentially hazardous ingredients like meat, dairy, eggs, seafood, etc. within 2 hours of preparation or 1 hour if the room temperature is above 90°F.
- Store cut fruits and vegetables in airtight containers or resealable bags in the refrigerator.
- Keep breads, crackers and baked goods in an airtight container or plastic bag at room temperature for up to 3 days or in the freezer for up to 1 month.
- Nuts are best stored in the pantry or refrigerator in an airtight container for up to 6 months.
- Dips and spreads should be
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.
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This document provides an overview of menu planning and pricing for food and beverage services. It defines what a menu is and discusses the importance of menu planning. The document outlines different types of menus and factors to consider in menu planning, such as capabilities, equipment, ingredients, pricing, and nutrition. It then discusses methods for calculating menu prices based on ideal food cost percentages and gross profit margins. Finally, the document presents essential tactics for effectively pricing a restaurant menu, including competition pricing, demand-driven pricing, and using menu psychology to sell high profit items.
meal managemet
This document discusses various aspects of meal management including definitions, importance, and preliminary essential elements. It covers topics like menu planning, types of menus, factors to consider when planning a menu, food purchasing, receiving, storage, and issuing. Menu planning facilitates evaluation, customer satisfaction and guides production. Types of menus include a la carte, table d'hote, party menus, and more. Factors to consider when planning a menu include nutrition, health, availability, and occasion. Purchasing involves getting the right products at the right time and price. Receiving ensures correct quantity and quality. Storage protects food from contamination according to guidelines. Issuing controls distribution of food into production.
Group 1
This document discusses various aspects of meal management including definitions, importance, and preliminary essential elements. It covers topics like menu planning, types of menus, factors to consider when planning a menu, food purchasing, receiving, storage, and issuing. Specifically, it defines meal management as the series of events concerned with menu planning, food purchasing, preparation and serving meals. It also outlines key steps in menu planning like considering dietary needs, facilitating ordering and production, and outlining different types of menus.
TYPES OF MENU (1).pptx
This document provides instructions for servers on taking food orders from guests. It discusses the different types of menus, including a la carte and table d'hote menus. It then outlines the steps servers should follow when taking orders, including presenting clean menus, describing menu items, writing down each guest's order clearly, asking for any cooking instructions, repeating the order back, and thanking the guests before removing menus. The key aspects are making recommendations, writing legible orders, and double checking orders for accuracy.
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- 1. M Naveen Kumar MENU PLANNING
- 2. Menu Menu …………… 1. A list of prepared foods 2. The list of food available or to be served in a restaurant or at a meal 3. Any list or set of items from which to choose.
- 3. Types of Menu A la Carte Popular menu for many commercial restaurants. It is characterized by separate pricing of items in the list of the dishes, but allowing the customer to order only what he likes. Table d’hôte This menu is characterized by a set of 5 or 6 courses offered and the prices fixed as one set Cyclic Menu This is a series of fixed meals which are rotated over time. It is used mainly in hospitals, institutions and camps. A cycle can be from 5 days to 5 or more weeks Carte du jour It means Card of the day or Menu of the day which is prepared only for that day
- 4. Types of Menu A la Carte
- 5. Types of Menu Table d’hôte
- 6. Types of Menu Cyclic Menu
- 7. Types of Menu Carte du jour
- 8. Importance of Menu Planning 1. Determines the people needed for the operation 2. Determines the performance of the business 3. Determines the ideas to develop the restaurant theme, décor and feel 4. Determines the type of menu you are going to offer the guest, whether it is individual or pre fix 5. Determines the level of service, style and target customers 6. Determines the profitability in terms of the guest feasibility, comfortably in reading and understanding the menu 7. Determines the concept of food Restaurant Menu is a very powerful brand statement YOU are what you are going to serve
- 9. Importance of Menu Planning 1. What Choices I am going to make 2. What Choices I am having 3. How are they going to affect my enjoyment Should be a seasonal menu Keep your signature dishes on for regular guest Keep it fresh to keep the customers interested towards the menu As a Guest Focus on
- 10. Principles of Menu Planning Variety Balance Truthfulness Nutrition Flexibility
- 11. Principles of Menu Planning a. Menu Items b. Preparation techniques c. Visual appeal d. Garnishes Variety
- 12. Principles of Menu Planning a. Nutrition b. Placement on plate c. Serving size d. Proportion e. Number of Foods on plate Balance
- 13. Principles of Menu Planning a. Low fat diets b. Gluten free c. Vegan d. Allergies Nutrition
- 14. Principles of Menu Planning a. Seasonal foods b. Target Customers Flexibility
- 15. Principles of Menu Planning a. Federal Law a. Nutrition b. Quantity c. Quality d. Freshness b. Protect customers Truthfulness
- 16. Sequence of Menu Hors d oeuvre (Appetisers) Potage (Soup) Oeuf (Egg) Farineaux (Pasta) Poisson (Fish) Entrée (First meat course) Sorbet (Sorbets) Releve (Main Meat course) Roti (Roasted Poultry) Legumes (Vegetables) Salades (Salads) Buffet froid (Cold Buffet) Entremet (Sweet) Savoureax (Savoury) Fromage (Fromage) Dessert (Fruit and Nuts) Starters Main Course Rest in Course Main Course Afters
- 17. Principles of Menu Designing Page Positioning Category Placement Item Shading and Highlights Using Pricing advantages Using Staff Incentives The menu is the most important internal marketing and sales tool a restaurant has to market its food and beverage to customers. It is the only piece of printed advertising that you are virtually 100 percent sure will be read by the guest. Once placed in the guest’s hand, it can directly influence not only what they will order, but ultimately how much they will spend. Font and Color Design and Theme
- 18. Rules for Menu writing 1. To avoid repetition each dish should be different in composition 2. Composition of individual dishes must be excellent. This should be well cooked, tastefully dressed 3. Mode of cooking should be different so that each one is distinct from the other bearing no relation in appearance of all the dishes 4. Various types of sauces in the preparation and as accompaniment used must be distinctly in color, taste and flavor 5. When 2 or more types of fish are to be served, first should be boiled or poached and the second fried / grilled / broiled 6. The entrée should always be classified so that light dishes such as quick croquette are served first and meat cutlets steaks are served later 7. Too dark meat or too white meat must not allow each other 8. If there are two soups one should be clear an other cream