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1. ROOM SERVICE
MENU PLANNING

2. SESSION OBJECTIVES
After the end of the session one should be able
to know various menus used in room service &
the basic things to be considered while
compiling a menu.

3. Contents
 Types of menu
 Basic considerations

4. DIFFERENT MENUS
 BREAKFAST
 LUNCH
 DINNER
 MIDNIGHT MENU
ALL DAY MENU

5. BASIC CONSIDERATIONS
 VARIETY
 OPTIONS (VEG & NON VEG)
 ITEMS FOR DIFFERENT AGE GROUP
 VARIATION WITH REGARDS TO
COLOUR,INGREDIENT,TEXTURE
FLAVOUR & TASTE
 SESONAL
 AVAILABILITY
 COSTS,EQUIPMENTS & MANPOWER
INVOLVED

6. Review
After the end of the session one should be able
to know the various menus used in room
service.

7. BIBLIOGRAPHY
 Food & Beverage service, (Danis Lillicrap/ 7th
edition.
 Google
http://books.google.co.in/books?id=HfHtaq1GWUcC&pg=PT176&lpg=PT176&d
q=breakfast+doorknob+card&source=bl&ots=0AG_XEdSqP&sig=qr4SJp4wdx_
WhiGtsTOp3kAinsI&hl=en&ei=tzn4TZPDFof0vwPz06yDDA&sa=X&oi=book_re
sult&ct=result&resnum=4&ved=0CDMQ6AEwAw#v=onepage&q&f=false