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Section 3: Menu Planning and Design (Meets learning outcomes 2, 3, 4, 5, 6 and
Содержание
- 1. Section 3: Menu Planning and Design (Meets learning outcomes 2, 3, 4, 5, 6 and
- 2. What is a menu?To the customerIt communicates
- 3. To the employeesthe range of food items
- 4. To the managerIt acts as sales tool
- 5. Origin of menusOriginally known as the “bill
- 6. Classification of menusá la carte children’s menu table d’hôte beverage menubuffet menu function/banquetCycledujour menustatic menuDegustation menuwine menu/list
- 7. á la carte:offers a range of choices
- 8. table d’hôte:offers limited choices between coursesoffered at
- 9. buffet menu:is a system of serving meals
- 10. function/banqueta meal, usually lunch or dinner, prepared and served by the hotel exclusively for a group
- 11. cycle:refers to several menus offered in rotationa series of table d'hôte menus offered in rotation
- 12. dujour menu:a group of food items served
- 13. static menu:is used for several months (or longer) before being replaced with a new one
- 14. degustation menu:a degustation menu lists a range
- 15. children’s menu:offers small portions for less moneyhealthy
- 16. beverage menu: split into different categoriespints/half onesbeerspiritscidersliquorsshots splits
- 17. wine menu/listwines listed by Red/white/rosé/sparkling/champagneCountry/origin nameddry, medium
- 18. considerations in compiling a menutype, size of
- 19. financial considerations financial implicationsmenu structure and design
- 20. financial implicationspricing and cost structuresize and type
- 21. menu structure and designmenu writinglayoutformattypeface
- 22. common mistakes when compiling a menulack of
- 23. Restaurant menushttp://www.rinuccini.com/menus/rinuccini-early-bird/http://bodegawaterford.com/en/dinner/a_la_carte_menu
- 24. Скачать презентанцию
What is a menu?To the customerIt communicates the operation’s image Contributes to the overall dining experienceHelps to build interest
Слайды и текст этой презентации
Слайд 2What is a menu?
To the customer
It communicates the operation’s image
Contributes to the overall dining experience
Helps to build interest
Слайд 3To the employees
the range of food items served in an
establishment, organised into a number of courses
2. an
arrangement by which the items are offered3. a physical object that lists food items, courses and options, drafted up for customers to choose from.
Слайд 4To the manager
It acts as sales tool that directs the
customers what to buy.
It is a means by which to
identify what food and beverages must be purchased.It acts as a guide to the types of equipment needed.
It helps to establish the number of chefs required and the skill level required of the workers.
Слайд 5Origin of menus
Originally known as the “bill of fare” or
“menu”.
2. The word is French in origin and means “a
detailed list”.3. Today the menu is a selling point of an establishment.
Слайд 6Classification of menus
á la carte children’s menu
table d’hôte beverage
menu
buffet menu
function/banquet
Cycle
dujour menu
static menu
Degustation menu
wine menu/list
Слайд 7á la carte:
offers a range of choices within each course
items
individually priced (you only pay for what you eat)
items cooked
to ordercustomers structure meal any way they choose
dessert menu often presented separately at the end of meal
Слайд 8table d’hôte:
offers limited choices between courses
offered at a fixed price
(whether you eat each course or not)
may be offered 2
courses at a set price or 3 courses at a higher set pricegenerally no additional choices and no substitutions
Слайд 9buffet menu:
is a system of serving meals in which food
is placed in a public area
diners serve themselves
popular for serving
large numbers of people with minimal staff
Слайд 10function/banquet
a meal, usually lunch or dinner, prepared and served by
the hotel exclusively for a group
Слайд 11cycle:
refers to several menus offered in rotation
a series of table
d'hôte menus offered in rotation
Слайд 12dujour menu:
a group of food items served only on that
day (du jour
means “of the day”)
Specials of the day
Слайд 14degustation menu:
a degustation menu lists a range of items, usually
specialities of the establishment, which are served in
small portions
May
be referred to as taster menu
Слайд 15children’s menu:
offers small portions for less money
healthy choices may be
available
menu often printed with colours and characters
Слайд 16beverage menu:
split into different categories
pints/half ones
beer
spirits
ciders
liquors
shots
splits
Слайд 17wine menu/list
wines listed by Red/white/rosé/sparkling/champagne
Country/origin named
dry, medium or sweet in
character
year of wine and price typically shown
House wine – usually
cheaper
Слайд 18considerations in compiling a menu
type, size of the establishment
competition, price,
quality
estimated customer spend
food trends, season, local availability
special dietary requirements
time available
number
eatingNutrition
Cookingmethods/contrast
space and equipment available
staff capacity
costs
Слайд 20financial implications
pricing and cost structure
size and type of the menu
quality
of food and beverage offered
food costs and portion control
Labour, rent,
rates, fuel, equipment etc
Слайд 21menu structure and design
menu writing
layout
format
typeface
artwork (illustrations, photos, colour)
Paper
cover
language (east to understand,
correct spelling and cookery terms used) 
Слайд 22common mistakes when compiling a menu
lack of specials
menu is printed
too small
menus that are too crowded
use of uncommon terminology without
clarificationevery item treated the same
some of operation’s food and beverages are not listed
basic information about the property and its policies not included
printed menus with hand-written changes
Слайд 23Restaurant menus
http://www.rinuccini.com/menus/rinuccini-early-bird/
http://bodegawaterford.com/en/dinner/a_la_carte_menu
