Food and Beverage Department Is it time to add a new entrée or two to your menu? If so, here are some things to consider: Is it feasible? What are the costs? How will the item be received by Hotel clientele? Does the item fit in with others similar on the menu? Food and Beverage Department 1/14/2019

GUEST APPEAL Type of food First course, entrée, salad, dessert Price Quantity Taste Appearance Variety Healthfulness Keep in mind an increasing awareness of healthy eating Food and Beverage Department 1/14/2019

Food and Beverage Department PREPARATION Time required Skills required Space required Availability of ingredients Compatibility with other menu items equipment, timing Extra personnel required Training time Food and Beverage Department 1/14/2019

Food and Beverage Department EQUIPMENT New? Cost? Space required Delivery time Training for use Special dishes or utensils Food and Beverage Department 1/14/2019

Food and Beverage Department SERVICE More work New ways to serve New plating, garnishing Training required Training time Food and Beverage Department 1/14/2019

Food and Beverage Department COSTS Item Estimated cost Actual costs Equipment Testing Training Extra help Ingredients Utensils Food and Beverage Department 1/14/2019

Food and Beverage Department MUST DO: Test recipes taste, yield, proportions Standardize recipes Check suppliers Train cooks Train wait staff Taste, how cooked, ingredients, texture Costing and pricing Food and Beverage Department 1/14/2019

OBJECTIVES AND LIMITATIONS Must meet guests’ tastes Must be feasible with staff and space Must meet cost/price guidelines Must be within budget Must be compatible with other Bell Orchid Hotel offerings. Review cost/price guidelines with Accounting Department. Food and Beverage Department 1/14/2019