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15 Cards in this Set
- Front
- Back
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What is a menu |
A list in specific order of the dishes to be served at a given meal |
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How else can a menu be described |
A list of food items presented in written or electronic form, usually priced and grouped
A base for the preparation needs in the kitchen, "it all starts with the menu" |
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What should items selectedfor the menu reflect |
The needs and desires of the operations target market and to be successful these needs and desires need to be constantly exceeded. |
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What is the key to menu planning |
Identification of the target market (needs and wants) and the quality of the menu items themselves (the food) |
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Prime concerns of a menu planner |
Guest needs Needs if the operation Chefs needs |
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Two basic functions of the menu |
To sell the product To inform client base (product and price) |
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What must a menu be |
Accurate Sensitive and attractive Comprehensive Legible |
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Menu objectives |
Listing the available food Define concept & organisation Align customer expectations with experience Perform as marketing tool |
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What is menu impact |
Creates an image Communicates a plan for satisfying guests Influences the guests purchasing decisions Merchandises the correct products
A MENU HAS A CONTINUOUS IMPACT ON ALL ASPECTS OF AN OPERATION |
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The menu planning sequence |
1. Main course items 2. Entree and / or soups 3. High starch items & veges 4. Accompanying salads 5. Breads 6. Desserts |
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What to consider when planning a menu (besides the needs and desires of the target market) |
Storage conditions Skill level of staff Product availability and stability of quality Location of operation Food trends Balance and nutrition Peak volume production concerns |
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Concerns of the guests |
Wants and needs Ethnic factors Religious factors Socio economic factors Concept of value Quality of item Cost Provenance / source Allergy awareness Flavour
Consistency Texture form shape Nutritional content Visual appeal Aromatic appeal TemperTure Organics / traceability Ethical treatment and nose to nose eating |
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External factors influencing menu change |
Consumer demand Economic conditions Competition Industry trends |
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Internal factors influencing menu change |
Facilities meal pattern BIL/D Concept and theme Operational system Menu mix |
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Criteria for assessing menu balance |
1. Main ingredients (repetition?) 2. Flavour 3. Method of cookery 4. Consistent style/theme 5. Seasonal availability 6. Meets dietary requirements 7. Use of language - description 8. Balance between courses 9. Texture 10. Colour 11. Overall balance of menu |
