w
Menu must be accurate
-truth in menu-adhere to FDA guidelines on terminology
Menu Development11
Menu Planning Objectives
w
Menu should blend old with new
.
-balance between traditional and innovative-give new menu items to give guests fresh perspective
w
Staff must be able to produce and serve items on the menu
Menu Development12
Menu Planning Objectives
w
Menu must be based on amount and types of production and service equipment available.
w
Menu must be appropriate for operation's facilities
.3
Menu Development13
Types of Menus
ü
Fixed menu
-does not change from day to day (
static
)
ü
Cycle menu
-changes daily for certain number of days (hospitals, schools, colleges, B&I)
ü
A la carte
-prices for each food item on individual basis (most common in restaurants)
ü
Table d' hote
-(fixed price or prix-fixe)) offers entire meal with several courses at one price
ü
California menu
-
guest may order any item from the menu at any time of the day
Menu Development14
Factors Influencing Menu Planning
Customer SatisfactionManagement Decisions
Menu Development15
Factors Influencing Menu Planning -
Customer Satisfaction
•Food preferences/habits•Nutrition•Aesthetic factors•Socioeconomic factors
Menu Development16
Factors Influencing Menu Planning -
Management Decisions
Ø
Food Cost
Ø
Menu Pricing
Ø
Production capacity
Ø
Type of service
Ø
Food availability
Ø
Menu Rationalization-simplified menu for operational efficiency (
menu planning 2
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