Food and Beverage Services NC II Menu Preparation

FBS Menu preparation

1. Menu Preparation

2. What is menu? It is a detailed list of food and beverage offerings with their respective prices.  A good menu must: Present clear, unambiguous information. Adhere to food safety and nutrition policies of the business. Meet or outstrip guests’ expectations. Meet the quality standards of the business. Be truthful in describing the taste and preparations. Be strictly going with the production and service facilities of the business .

3. Restaurant Menu Preparation What kind of food outlet is it? (Vintage, Contemporary, Modern, Theme, Bar, and more) What is the name of the outlet? What is the expanse of food items, their accompaniments, and beverages the owner wishes to keep? Which information needs elaboration for food and beverages? What tone of language is required? (formal/informal) What types of names and category headings would best suit for the food and beverage items? What design, images, colors , and typeface would look best for the menu? Are the graphic details relevant to the food outlet theme? How large should the menu be on paper ?

4. Menu Planning Purchasing of essential material in advance. Pricing of the food. Guiding the food preparation. Evaluating the dietary needs. Evaluating the food in terms of necessary improvements .

5. Types of Menu

6. Table d'hôte It is actually a classified menu or otherwise called as a “set menu” It does not provide any choices among food items offered in each course It has a fixed selling price and assured quality of food It is easy to produce and requires less kitchen space, labor and service equipment

7. The Table d'hôte menu can be followed in: Banquet Buffet Coffee house Cyclic menu

8. A la carte Menu It offers wide choice in food and beverages within each course and its categories It is prepared after the order has been taken with a particular preparation time It offers colorful and high-cost seasonal foods All entrees, dishes, salads and desserts are ordered separately The different types of A la carte menus are Breakfast menu, Luncheon menu, Dinner menu, Specialty menu and Lounge menu

9. Other Types of Menu Static menu DuJour menu Wine menu Dessert menu

10. What is garnishing? To garnish something means to decorate something, especially food. Most garnishes are added to enhance the visual impact of the plate, while others are used only for the flavor it would give.

11. Why is garnishing important? Garnishing is always used on foods to give a nice touch by adding more attraction and better presentation to it.

12. Thank You