Menu as Primary Control Point

Slides:

Advertisements

Similar presentations

Menu Planning, Recipes, and Cost Management

Advertisements

Food Preparation & Service

Culinary Technology Unit

Food & Beverage Service

Meal Pattern Menu Planning. Menu Planning Principles Basic menu planning principles are a great starting point to meet both food preferences and the nutritional.

Meal Planning. Time Management  Organize the kitchen  Assemble the ingredients and equipment before beginning  Work on several items at the same time.

Time Management/Meal Planning Notes

Menu Pertemuan 22 Matakuliah: G0424 – Hotel and Restaurant Management Tahun: 2008.

It All Starts with the Menu

[enter] Oğuz Benice Bilkent University THS F&B Operations Spring 2008 The Menu.

Marketing and the Menu Chapter 6. What is a Menu? 6.1.

A menu is a list of food and beverage items served in a food and beverage operation.

Section 12.1 The Menu There are several factors to consider when developing a menu. In addition to considering the necessary factors, a chef must choose.

Chapter 14 Menus & pricing.

Marketing and the Menu Pro Start Year Two Chapter Six.

Menus, Recipes and Cost Management

MENU DEVELOPMENT An inherent appreciation of good food, a lack of prejudice, a flair for planning based on creativity.

Management by Menu The Cycle of Cost Control. Types of Menus  The Cycle: repeats itself  Static or Fixed: same foods every day  Market Menu: product.

CM226 Catering and Event Management Chapter 5, pages 116 – 133

Meal Planning and Shopping Food $ense Nutrition Education.

Menu Planning.. Before you start planning a menu, consider the 4W’s: WHO is going to eat the food (age, sex, occupation, specific dietary needs)? WHEN.

Meal Pattern Menu Planning

The Physical Menu Design Considerations. The Physical Menu Overview □The physical appearance of a menu is important to the business of a restaurant. Goal.

The Menu as a Cost Tool Chapter 4. Factors to Consider when Designing Menus The first activity of the control process The blueprint Decisions here can.

LESSON GOAL Explain what is a menu; the various types/forms a menu may take; and the formatting of the menu’s structure.

1 Menus, Recipes, and Cost Management Chapter 5. 2 Chapter Objectives 1. Explain how the makeup of a menu depends on the type of meal and the institution.

Chapter 4: Foodservice Menus.

Questions Types of establishment & service. 1. State if these statements are true or false; Contract caterers provide food and drink.True Contract caterers.

6.02 Meal Planning PAGE 15 & 16. Factors to consider Age & health concerns Number being served Budgeted dollar amount for food Time & energy available.

Menu Planning. * Can be printed, on chalkboards, display boards * Basic game plan for restaurant * Expresses concept and theme through food choices on.

1 MENU PLANNING From design to evaluation. 2 Rationale Everything starts with the menu. The menu dictates much about how your operation will be organized.

Chapter 11 Planning Meals

1 MENU Design From design to evaluation. Rationale Everything starts with the menu. The menu dictates much about how your operation will be organized.

Menus 1. Types of menus The type of menu is based on a number of factors: Time of day Type of client Price range Occasion Style of food 2.

HOSTING AND SERVING OTHERS PLANNING A SOCIAL GATHERING AND IDENTIFYING THE RESPONSIBILITIES.

Menu Planning Culinary Technology The Role of the Menu The menu serves several purposes to both the restaurant and its customers : It determines the.

Meal Planning for the Family

Family and Consumer Sciences Unit 6: Foods and Nutrition.

Planning and Serving Nutritious & Economical Meals

Fundamentals of Menu Planning. The Purpose of Menus Planning Tool Establishes… Establishes… –customer needs and expectations –Prices –Type of food –Service.

Meal Planning. A meal pattern outlines the basic foods served at a meal. A USDA Food Guide meal pattern includes: Grains group: 2-3 servings Grains group:

Marketing and the Menu. Types of Menus A la carte A la carte Offers food separately at separate prices Offers food separately at separate prices Cyclical.

MENUS & PRICING Chapter 14. Menu Development Menu planners must know the establishment operation. Defines purpose, strategy, market, service, and theme.

CHAPTER Images shutterstock.com 10 Planning Meals.

Menu Planning Part two. Balance To obtain balance Definition Variety of ingredients Try not to repeat ingredients, e.g. tomato soup followed by mixed.

Menu Notes and Edible Portion. Menu Types Static menu is a menu that offers the same dishes everyday Cycle Menu-Changes everyday for a certain period.

CHAPTER SEVEN: THE MENU Factors to Consider Common Menu Types Methods for Pricing Determining a Menu’s Design and Layout.

Meal Planning for the Family. What’s Wrong? Breakfast Breakfast Milk Milk Cornflakes with sliced banana Cornflakes with sliced banana Toast Toast.

6.02 Meal Planning PAGE 13 & 14. Factors to consider Age & health concerns Number being served Budgeted dollar amount for food Time & energy available.

CAH II 4.01 Featuring: Delicious and Assorted Menu Types Served with the Roles of the Menu and Warm Principles of Menu Planning.

Time Management/Meal Planning Notes

Section 12-1 The Menu.

Culinary Technology Unit

Presented By:-Reyaz Ahmad Lone

A menu is a list of food and beverage items served in a food and beverage operation.

How to Develop a Menu.

Meal Planning for the Family

Why do people eat at Restaurants?

Chapter The Menu.

Fundamentals of Menu Planning

Meal Planning “Definition of terms”

Time Management/Meal Planning Notes

CHAPTER SEVEN: THE MENU

Meal Pattern Menu Planning

Menu Planning..

Chapter 5 The Menu Introduction to Foodservice, tenth edition © 2005 Pearson Education, Inc. Payne-Palacio/Theis Upper Saddle River, New Jersey.

Home Meal Assignment- 40 points

Prepare a Satisfying Meal 6 Principles

Presentation transcript:

Menu as Primary Control Point Satisfy the _________ Meet organizational ______ Drives ____________; drives , and food safety concerns Menu pricing determines _______________ Menu is a tool for_________

Considerations in Menu Planning The customer The capacity of the facility

Considerations in Menu Planning Regulations (e.g. NSLP) Budget: balance items Food availability Quality of food Type of service

Types of Menus Degree of _____________ ___________ ____________ predictable brand recognition ____________ variety but still limited planning 3-day to monthly to quarterly (seasonal) _____________ special occasions

Types of Menus Degree of __________ ___________ short-term emergencies choice within some categories

Menu design ____________ Plan variety within & between meals Breakfast, lunch, dinner “grab ‘n go” specialty menu Plan variety within & between meals color texture consistency shape of food flavors preparation methods temperature Presentation

Steps in Menu Development _______ entrees avoid repetition balance food costs ________ accompaniment Vegetables, salads, appetizers _________ Garnishes, breads Add __________ Others (beverages…)

Menu Pricing Consider: Methods: cover perception of _______ __________ Raw food cost (factor method) Prime cost method Actual cost (cost plus profit) Demand-oriented pricing Competition-based pricing

Pricing Psychology odd cents pricing pricing by oz. a la carte $99.99 odd cents pricing pricing by oz. a la carte table d’hote $3.99

Menu Evaluation Nutrition Foodservice goals Variety Capacity of ______________________ Profitability Availability Customer _____________

Menu Engineering High Demand High Demand Low Profit High Profit Popularity Low Demand Low Profit Low Demand High Profit Profitability

Practice Questions--Menu A. Why is the menu an important control point for a foodservice operation? B. Your procurement expert got a great deal on the following foods: cauliflower, turnips, flounder, sole, potatoes, and white rice, so she bought a lot and is thrilled that she saved your restaurant a lot of money. 1. Are you glad she bought so much of these items? Why or why not? 2. Design an acceptable, varied menu (dinner) based on these foods.