menu planning Flashcards
what is the heart of any foodservice operation?
the menu
what aspects should be included in a general menu consideration
- organizational
- customer
- operational
sample mission and vision of operation
– Profit
– Health
– Customer satisfaction
– Environmental concerns
what should we consider for customers?
- demographics
- socio-cultural
- quality expectations
- nutritional needs
- food trends, habits
operational aspects of menu planning
- Personnel
- Foodservice system
– Production and service styles - Equipment
- Purchasing practices and availability of food
- Budget
types of menus
1.statics
2. single use
3. cycle
4. selective/non-selective
an operation may use more than one type of menu, TorF
T
what is the static type of menu
stays the same for an extended period of time (typical of most
restaurants)
what is the most typical type of menu for most resturants?
static
when would single use menu applied?
when planning for a particular day, e.g. a holiday menu
what is a cycle menu
– may be of varying number of days or weeks, starts again at the
beginning and repeats after the cycle is finished
what is a selective/non-selective menu
refers to the presence of choices within each menu category
what is menu pattern?
Outline of categories and selections within each category
what should a menu pattern be suited to?
– Customer – food habits and preferences, expectation of choice,
diversity of customer base
– Budget – a selective menu costs more to produce than a nonselective menu, and more choices will continue to add cost bothd
in food and labour
– Operation – the capacity of the equipment and the staff to
produce items on the menu must be considered
