Menu

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Types of Menu

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1. Ala Carte Menu

2. Cycle Menu

3. Set Menu

4. Table D'Hote Menu

5. Cart Du Jour or "Card of the Day"

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offer choices in each course and where item is individually priced and charged for.

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Ala Carte Menu

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can also refer to a menu in which the items are thus presented.

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A la Carte

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is group of menu which are rotated on set cyclle

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Cycle Menu

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Advantages of Menu cycle

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1. Better Meals

2. Time Savings

3. Improved cost control

4. Effective supervison

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is one that offers set item pre-arranged by the host.

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set menu

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offers some (usually limited) choice and is charged at a fixed price per person for the whole menu

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Table D'hote menu

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it offers that are available for a particular day only

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cart du jour "card of the day"

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"tasting" list a range of items; usually specialties of the restaurant which are served in small portion.

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degustation menu

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Menu Structure

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1. Bread and Butter

2. Appetizer

3. Soup

4. Salad

5. Main Course

6. Dessert

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Items outside menu structure

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1. pre-dinner food items

2. Sauces and accompaniments

3. cheese

4. accompaniments to coffee

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pre-dinner food items

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1. Canapes

2. Crudites

3. Bite size hot or cold hors d' oeuvres

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Factors to be considered in menu planning

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1. Information about the customer to be served

2. Knowledge about the operation

3. Environmental about the operation

4. Environmental Factors

5. Aesthetic

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the number , age, sex, nutritional needs, foods preferences and paying capacity

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Information about the customer to be served

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avalaible equipment in the kitchen; personnel, especially their number and skill, the budget or amount of money on hand, and the type and style of service

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time of day, season,climate and avilability of food sources

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variety,color,texture,shape,flavor and consistency of foods

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aesthetic

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MECHANICS OF MENU PLANNING

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1. Breakfast

- fruit juice or any kind of fruit

- egg/meat or fish

-bread or rice or cereal

- beverage

2. Lunch

- soup

- meat or fish

- vegetable

-rice/bread

-dessert

3. Dinner

-appetizer

-soup

-main dish

-bread/rice

-dessert

-coffee

3. Dinner

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Information should available in menu planner

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1. Menu files and inventory of food on hand

2. cookbooks and magazines about food

3. popularity index

4. sales analysis

5. ideas obtained from dining

6. suggestion given by patrons

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rULES OF MENU PLANNING

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1. THEME OR CUISINE

2. EQUIPMENT

3. PERSONNEL

4. QUALITY STANDARDS

6. BUDGET

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Common sources for menu items recipes

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1. old menus

2. books

3. trade magazines

4. cookbooks for the home market

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must be able to maximize the use of facilities and equipment especially the more expensive ones,

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caterer

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is important to ensure its maintenance and efficiency use

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proper care

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categories of kitchen equipment

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1. large equipment

2. mechanical equipment

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Kinds of Large Equipment

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1. Stoves

2. Convection oven

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Kinds of Mechanical equipment

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1. Food mixer

2. Food slicer and chopper

3. Dishwashing machines

4; Microwave oven

5. steamers

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Types of steaming oven

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1. Atmosphere steamer

2. pressure

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usually operated by gas, electricity,solid fuel or oil.

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stoves

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the solid tops should be cleaned by means of washing with an abrasive or wiping using a pad of sacking

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STOVES

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produces more even results due to the circulating current of hot air which is rapidly forced around the oven by means of a blower, gas or electricity.

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convection oven

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there is always a cool area/ part below the source of heat into which the food can be sink without burning

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convection oven

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this equipment can help save time and effort on the part of the caterer without sacrificing the quality food

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mechanical equipment

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used for mixing pastries, mashing potatoes, beating eggs and cream, chopping meat and vegetables and other food items

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Food mixer

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like the food mixer, the use of a food slicer or chopper can shorten the preparation times thus resulting in efficiency.

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Food slicer and chopper

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this can be operated either mauallu or electrically

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food slocer and chopper

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e a good supply of hot water for proper and through washing of dishes and cuttleries

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dishwashing machines

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it cooks and heat foods at a shorter span of time than do conventional ovens

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MICROWAVE OVEN

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Types of Streaming ovens

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1. Atmosphere steamer

2. Pressure steamer

3. High compression steamer

4. Pressure less convection steamers

5. Bratt oan

6. Deep-fat fryers

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considered pressure less, the atmosphere steamer makes use of boiling water which is found at the bottom of the streaming compartment and a vent

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atmosphere steamer

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is constructed with a pressure safety valve which only alows steam to escape on reaching a certain pressure.

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pressure steamer

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this type of steamer cooks food faster than types

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pressure steamer

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this is similar to the pressure steamer but functions at a higher temperature thus cooking food more quickly than others

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high compression steamer

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this type of streamer has a convection fan in a vacuum compartment and cooks at low temperature

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pressure less convection steamers

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this versatile cooking equipment can be used for deep frying

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bratt pan

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this is one most widely used kitchen equipemtn in catering establishments

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deep-fat fryersdeep-fat fryers

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vehicles for transporting people,food and equipment

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1. station wagons

2. vans

3. trucks

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this may be a 6-9 passenger vehicle with some space for equipment

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station wagon

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most practical vehicle for small catering purposes as it can caryy about 9 pasengers or even more, yet still have ample room for equipment

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van

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more expensive since it requires a substantial amount of cash for down payment

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trucks

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refers to utensils used for dining and service,

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table appointments

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it includes table covering and table napkins used in foodservice

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linens

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it creates the mood for the set up and add to the appeal of the meal and the ambience of the dining placde

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linens

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Table Appointmens

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1. Linen

2. dinnerware

3. Flatware

4. Beverage ware

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it is used for serving should be appropriate for the dish

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dinnerware

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refers to those table appoinments used for serving dipping,cutting or spearing food

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flatware

i

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it differs in shapes and sizes according to their uses

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beverage ware

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it varies in quality

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beverage ware

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provides individual folders for each menu section, each clearlt identified by color photographs of the appropraite plate presentation

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menu design

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refers to the placement of typeface and illustration of typeface and illustration on the design format.

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menu layout

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a catering menu outlining the complete menu list items in the order in which they are served

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menu layout

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Composition of Physical Lay-out of the restaurant

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1. Kitchen

2. Dining Room

3. Employee Aea

4. Bar

5. Restroom

6. Entrance

7. Costs

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has to have adequate space for all the necessary equipment plus ample room for employees to work

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kitchen

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a prep area and industrial sinks usually accompany dry storage space

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kitchen

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the important is that finding a middle ground with any of the question usually makes a ________- attractive to all customer

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dining room

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there must be spae for employees to congregate,store personal belongings and hang coats

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employee area

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has fit into the concept of the restaurant

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bar

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are the most underrated aspects of the design and layout of the building.

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restroom

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this includes the dining are,bar and hostess stand , all of which should be large enough to accomplish the goals of the business

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entrance

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its tempting to cut corners when designing the layout of a restaurant

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costs

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Stles of Set-up

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1. Theater Style

2. U-shape

3. Classroom style

4.Boardroom style

5. Chevron Style

6. Crescent round setup

7. Hollow square set-up

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seats or chairs in rows facing a stage are, head table or speaker (with no conference table)

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Theater style

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a series of conference tables set in the shapes of the letter U, with chairs around the outside

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U-shape

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rows of conference tables with chairs facing the front of a room (usually a speaker), provies writings space for each person

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classrom style

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a rectangular or oval table set up with chairs around all sides and ends

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boardroom style

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chairs arranged in rows related in a V shape and separated by a center aisle. they face the head table or speaker

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chevron setup

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round tables arranged to maximize seating requirements for a variety of purposes.

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crescent round setupp

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table sets in square (or rectangular) with chairs placed around the outside of the table. center (inside table is hollow

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hollow square set-up