Lesson 2 - Types of Menu and Standardize Menu.pptx

Types of Menu in Meal Management

1. RATIONALE Everything starts with the menu. The menu dictates much about how your operation will be organized and managed, the extent to which it meet its goals, and even how the building itself - certainly the interior - should be designed and constructed.

2. MENU Is a list of available foods offered in any food service operation .

3. IMPORTANCE OF MENU For guest, it communicates the operation’s image. It contributes to the over-all dining experience by helping to set a mood and build interest and excitement. For service employees, their task is influenced by what items are offered on the menu. For managers, it is the chief-in-house marketing and sales tool.

4. WAYS IN CATEGORIZING THE MENU

5. ACCORDING TO MENU SCHEDULES (How often they are used) FIXED MENUS – a single menu used for several months or longer. CYCLE MENUS – designed to provide variety for guests who eat frequently or even daily like in schools, hospitals, and offices.

6. Three basic types of menu is designed around the three traditional meal periods: BREAKFAST – menus are fairly standard, items are “simple”, “fast”, and “inexpensive” LUNCH – it usually features menu items that are easy and quick to make; it is lighter than dinner menu. DINNER – is the main meal for most people, it is heavier in character and more elaborate than those offered at breakfast or lunch. ACCORDING TO MENU TYPES

7. ACCORDING TO MENU PRICING STYLES 3 Styles of Menu in the Food Service Industry A LA CARTE MENU SEMI A LA CARTE MENU PRIX FIXE MENU

8. A LA CARTE MENU Menu that is priced separately from appetizers to desserts.

9. SEMI A LA CARTE MENU A menu in this category usually prices appetizers, soups, and desserts separately. The entrée usually will include a salad, potato, vegetable, and sometimes a beverage .

10. PRIX FIXE MENU Menu that offers a complete set of meal at a set price

11. MENU OFFERING / SPECIALTY MENUS: Children’s Menu Senior Citizen’s Menu Alcoholic Beverage Dessert Room Service Take-out Country Style / California Menu Ethnic

12. MENU PLANNING Consists of selecting new menu items for an existing menu. PURPOSE OF MENU PLANNING - Work will flow more smoothly - Guests will be served more effectively - Profit will be greater  

13.   2 BASIC RULES IN MENU PLANNING: 1. Knowing your guests 2. Knowing your operation. 5 COMPONENTS OF OPERATION: 1. Theme or Cuisine 2. Equipment 3. Personnel 4. Quality Standards 5. Budget

14. STEPS IN menu PLANNING

15. Categories of Menu Items Listed on the Menu: Appetizers / Soups Salads Entrees Starch Items (Potatoes, Rice, Pasta) Vegetables Desserts Beverages

16. SELECTING MENU ITEMS: SOURCES FOR SELECTING MENU Old Menus Books Trade Magazines Cookbooks for the Home Market STEPS IN SELECTING MENU ITEMS Entrees Appetizers / Soups Starch Items and vegetables Salads Desserts Beverages

17. Business Balance Aesthetic Balance (Artistic) Nutritional Balance MENU BALANCING

18. MENU DESIGN Characteristics of a well-designed menu: It complements a restaurant’s over-all theme. It blends with the interior design of the restaurant It communicates with the guests It helps sell the operation and its menu items.

19. MENU COPY We have three elements of menu copy: Headings – includes major heads, subheads, and names of menu items. Descriptive Copy – informs the guests about the menu items and helps increase sales. The menu items’ main ingredient, important secondary ingredients and method of preparation. Supplemental Merchandising Copy – it includes basic information: address, telephone number, days and hours of operation, meals served, reservations and payment policies.

20. FOR COMPLETE INFO ABOUT MENU CHECK OUR YOUTUBE VIDEO DOWN BELOW