the Menu Flashcards
The Menu
A list of food items offered to a customer from which to make a choice
The primary control of the food service system
It affects almost every aspect of the food service operation
Question: Discuss the parts of the food service operation that the menu affects
(does it stick to the pan, how long does it take to cook, the menu determines the budget, how much to order
It can be viewed as a the hub around which all other functions revolve
the menu on the food system model
on the primary control
Functions of the Menu
Guest Communicates the operation’s image (determines class- hos the food is described, the pictures, the font, the description, the size of the menu, the price might show the quality, cleanlyness, is its old and tacky, spelling mistakes, dirty) Contributes to the overall dining experience by helping to set a mood Build interest and excitement Production Employees Dictates what foods must be prepared, Tasks of service employees Managers Chief marketing and sales tool Food & Beverages to be purchased Equipment requirements # of staff to hire Skill level of staff
The Menu, “Hub” of the System
Important relationship to: Purchasing process Budget (cash flow and expenses) Staff required Equipment required Kitchen design Marketing
The menu is the single most important tool in a foodservice operation.
A well-planned menu serves as a catalyst that drives all operational functions: purchasing, production, assembly, distribution, service, and sanitation.
Menu Schedules
fairly static-
single use- for special events
cycle menu- like weekly schedule example- liver wednesday at the hospital
What are the effects of too long/ to short cycle? for cycle menue- favorites dont come up, have different foods too often that are not as popular
Menu Structure
What is characteristic of items chosen for breakfast menus? Why?
What is characteristic of items chosen for lunch menus? Why?
Can we make the same characterizations for dinner menus? Why or why not?
Menu Structure: Breakfast
Simple! Fast! Inexpensive! Standard! Limited choices! Juice Hot cereal (easier to eat (purred) Assorted Cold Entrée: Eggs, Bacon, Sausage Fruit
Menu Structure: Lunch
Easy! Quick! Variety! Lighter & less elaborate than dinner! Soup Entrée: Sandwich Starch Vegetables Salad Desert - cooks dont make the salades or the sandwiches
Menu Structure: Dinner
Main meal of the day ( in many cultures) Heavier items! Great Selection! More expensive! Soup Entrée: steaks, roasts chicken, seafood, lasagna Starch Vegetables Salad Desert
Extent of selection
selective
semi-selected
nonselected
Selective menu: a menu that includes two or more food choices in each menu category such as appetizers, entrees, vegetables, salads, and desserts.
Semi-selective menu: a menu that includes one or more food choices in at least one menu category.
Nonselective menu: a menu that offers no choice of food items.
Menu Presentation
Menus can be handwritten on chalkboards, fluorescent illuminated blackboards, or electronic plasma screens.
Many operations post their menus on their Web site as well.
The menu provides a list of food items available for selection by a customer, and thus it is a sales tool for foodservice operations.
Spoken Menus are presented orally to patients and his/her selection is recorded as a printed menu.
What is the difference between Spoken menus and Room service menu?
Restaurants use a variety of menu presentation techniques to share menus with customers, including printing the menus in large font, Braille, and multiple languages.
The use of a menu board provides a way to change menus daily and advertise daily specials.
Menus can be handwritten on chalkboards, fluorescent illuminated blackboards, or electronic plasma screens.
Many operations post their menus on their Web site as well.
Table d’hôte (the host’s table) is a complete meal consisting of several courses at a fixed price.
À la carte is where food items are priced individually.
A means of communicating menu choices by reading the menu to the customer in lieu of a printed menu.
In hospitals, as a result of shorter stays and the cost of printing menus, spoken menus have become an alternative.
Room service menu: The patient calls the foodservice department, ordering from a room service menu. The time of eating is based upon when the patient is hungry
read page 7 and 8
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