Lec 8-9 Flashcards
What does a menu determine?
Determines the type and style of service, the decor and setting of the dining, type of equipment, type and number of staff, type of customers
Menu planners should have…
wide knowledge of foods and their availability and cost. They shld know diff methods of food prep and serving. Ability to interpret the written meal plan into those who’ll prepare the food
6 types of menus:
Selective, semi-selective, non-selective, static, single use and cyclic menus.
Example of selective
The à La carte menu.
What are the advantages and disadvantages of the selective menu?
Advantage: allows maximum choice.
Disadvantage: ingredients and products must be available and the production personnel must have the skills and flexibility to respond to the variety of choices
Example of semi- selective or non-selective menu
Table d’hôte menu
How many courses are usually within a semi-selective menu?
3 course meal with coffee- usually appetizers, main course, dessert and coffee or tea.
Difference between semi-selective and non-selective menu?
Some choice of dishes within each course is semi-selective. No choice of dish is non-selective
What is a static menu?
The same menu is used everyday
Changes in the static menu is only made after…?
Extensive research of the market and careful development of the new product.
Example of a single use menu
A function menu. Specifically planned and used only once.
Courses in a single use menu
4-8 courses depending on time and cost
What are cyclic menus?
Service of fixed meals rotated overtime
What is the duration of a cycle in a cyclic menu
Can range from 5 days to 5 or more weeks.
What menus offer little to no choice in food selection?
Semi-selective or non-selective, single use menu, cyclic menus.
4 objectives of menu planning:
- Attractive meals
- Well prepared meals
- Nutritionally adequate
- Reasonable cost
Aspects to be considered in menu planning
- Practical aspects.
- Gastronomic aspects.
- Economic aspects
- Nutritional aspects
- Customer needs
- Food habits
- Season of food
Gastronomic aspects of menu planning?
Avoid repetition in color, flavor, texture and ingredients of food
3 major controls of the economic aspect in menu planning?
Standard recipe, portion control and menu pricing
In menu development, salad shld contrast…
Entrée
If entree has diced or cube meat, then salad shld have
Whole parts
If entree had tomato base, then salad shld
Not contain tomato
Evaluating menus shld be an ongoing process? True or false?
True
Printed menu should be in what kind of writing?
Descriptive. Listed in sequence of serving.
