MODULE 2.1 MENU PLANNING Flashcards
The Menu is the ___ of any food service establishment
Heart
Importance of Menu
- Marketing & merchandising
- Amount of ingredients to purchase
- Number & skill level required by the staff
- Preparations needed
Changes everyday for a certain period of time
Cycle
Serves the same group of customers
Cycle
Offers the same dishes everyday and clientele changes daily
Static
Changes on a daily basis and may be planned for a special event (one time use)
Single Use
Items are priced and sold separately
A la Carte
Served for each course at a fixed price (usually fine dining or banquet)
Set Menu
Set menu that offers choices at a fixed price / depends on selected items
Table d’hôte
Set menu that offers without choices at a fixed price
Prix fixe
Varies on eating habits and nationality
Breakfast
Eaten by people who have limited time to eat
Lunch
Factors should be considered for lunch
Speed, simplicity, variety
Eaten more leisurely and offers more courses/selections. Priced higher than other meals
Dinner
Principles to consider
Customer satisfaction and management decisions
Management Decisions:
Food cost & budget goals
Production capability
Ingredients availability
Business philosophy
Customer Satisfaction:
Sociocultural background
Food habits & preferences
Reasonable prices
Nutritional benefits
Variety & balance
Variety & Balance:
Flavour
Texture
Appearance
Cooking Methods
