1. Section 12-1
The Menu

2. Influences on the Menu Target customers. Price of food. Type of food.
Equipment.
Employee skill level.
Geography and culture.
Eating trends.
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3. Types of Menus Fixed: Offers the same dishes everyday.
Cycle: Offers a rotation of foods for a period of time.
À la carte: Every food and beverage item is priced separately.
Semi-à la carte: Appetizers and desserts are priced separately but entrée includes accompaniments.
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5. Types of Menus (continued)
Table d’hôte: Everything is included for a set price.
Prix fixe: Similar to table d’hôte, but the customer can choose one selection from each course offered.
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9. Meal-Based Menus
Breakfast: Inexpensive foods that are cooked to order; may be à la carte or table d’hôte menus.
Lunch: Smaller portions than dinner portions; lower priced; daily specials or cycle menus used.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

10. Meal-Based Menus
Dinner: More and larger selections than lunch; higher prices.
Ethnic: Represent foods from a specific country.
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11. Menu Planning Principles
Variety.
Balance.
Truthfulness.
Nutrition.
Flexibility.
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12. Menu Planning Principles (continued)
Variety: Type of food, preparation style, and visual appeal.
Balance: Placement, serving size, proportion, and the number of food items on a plate.
Truthfulness: Follow the Truth-in-Menu Guidelines.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

13. Menu Planning Principles (continued)
Nutrition: Nutritious, appealing, and well- prepared meals.
Flexibility: Changes due to cost, additional choices, and seasonal foods.
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14. Truth-in-Menu Guidelines
Brand names must be represented accurately.
Dietary and nutritional claims must be accurate.
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15. Truth-in-Menu Guidelines (continued)
The preservation of food must be accurate.
Quantity must be accurate.
Location of ingredients must be accurate.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

16. Truth-in-Menu Guidelines (continued)
Quality or grade must be accurate.
Proper cooking techniques must be accurate.
Pictures must be accurate.
Descriptions of food products must be accurate.
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17. Writing Menu Descriptions
Use appealing language.
Use short descriptions.
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18. Menu Design & Organization
Section 12-3
Menu Design & Organization

19. Menu Style & Design Target customers. Price of food. Type of food.
Equipment.
Employee skill level.
Geography and culture.
Eating trends.
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20. Types of Menus Printed menus. Menu boards. Spoken menus.
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21. Menu Categories Appetizers. Soups. Salads. Cold entrées. Hot entrées.
Sandwiches.
Accompaniments.
Desserts.
Cheeses and fruits.
Beverages.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

22. Section 12-4
Pricing Menu Items

23. What Influences Menu Pricing?
Labor.
Competition.
Customers.
Atmosphere.
Location.
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24. Pricing Methods Factor Pricing Method. Markup-on-Cost Pricing Method.
Competitors’ Pricing Method.
Psychological Pricing Method.
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25. Factor Pricing Method Determine what the food cost percent should be.
Divide that number into 100% and multiply that by the cost of the menu item.
See example on page 293.
©2002 Glencoe/McGraw-Hill, Culinary Essentials

26. Markup-on-Cost Pricing Method
Take cost of the item and divide it by desired food cost percent.
See example on page 293.
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27. Competitors’ Pricing Method
Find out what your competitors charge and adjust your selling price accordingly.
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28. Psychological Pricing Method
Based on how customers react to prices.
Used after a menu price is determined to make it sound attractive to customers.
See example on pages
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