THE MENU

p/s hai guys! let's learn about the menu! 

The menu

MENU IS THE IMPORTANT MANAGEMENT FOR FOOD SERVICE.Important tool in a foodservice operation.

Funtions menu: purchasing,production,service,sanitation.

Factors to consider like-

ORGANIZATION

CUSTOMER

OPERATING AND MANAGERIAL

Th customer

The demographics,socioculture influences and eating habits of a population must be taken into consideration when planning menu

Eating habits – eating rice

Eating reference- eating rice in afternoon

Eating accepted-do not eating “budu”

a)demographich

      - ege,gender,ethnicity

b)nutrition requirements

     -schools that participate in the federal child nutrition composition.

c)dietary reference intakes (DRI)

      - the food and Nutrition Board first considered redefining the

         RDAs (Recommended Dietary Allowane)in 1993.

 d)food consumption,trend,habit,and preferences

  - different culture,ethnic,and economic backgrounds

 Budget guidelines

the amount to be budgeted is based on projected income from the sale of food.

Production and service capabilities

a)equitment and physical facilities

canbe produced in the available work space and with the available equitment.

ex-bake chiken,bake potatoes and roasted potatoes,if scheduled for the same meal.

b)personal

the skill of employees are factor to consider in determining he complexity of the menu

ex=buy the equitment can reduce employees .

c)availability of food

the location of the food can affect what foods are available on the menu.

d)style of service

ex- a layered cake with whipped topping may not work if a covered , insulated tray is used for meal delivery.

Menu writing

Step

Entrees( main cours for american and appertizer in french)

-plan the meats and other entrees

Soup/sandwish

-cream or hearty soup and one a lighter,stock-based soup.

Vegetables and sides

Complement the entrees

Salads

Protine salad such as chiken tuna or deviled egg.

Desserts

Fruit,ice cream or sherbet and yogurt.

 Garnishes

-should be part of the master menu

Breads

-choice of white or whole-grain btead and a hot bread

Breakfast items

-include fruit juices,hot and cold cereals and toast.

Beverages.

-includes coffee,tea,and a variety of milk is offered in most foodservices.

Menu evaluation form

 Menu writing

-menus for modified diets

    Health care

-menus as documents

     Printed master menus.

Menu design and format

-appeal to the guest,stimulate sales,influence the client,and be clear and simple design and format.

A)Descriptive wording

- accurate word picture of the food available.

B)Truth-in-menu legislation(law)

-Describes the foods to be served

Customer satisfaction

Surveys and comment cards

Frequency ratings or popularity indexes

Sale data