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Assignment ON Menu: Submitted To: Manoj Kumar (Lect.)

This document provides an introduction and overview of menus for restaurants. It discusses the history of menus dating back to the 15th century. It then defines what a menu is and lists the primary types of menus. The document outlines important considerations for menu planning, such as the type of meal, establishment, guests, and season. It lists characteristics that make an effective menu, including being informative and guiding customers. Finally, it discusses the functions of a menu like introducing the establishment and determining kitchen equipment needs.

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310 views

Assignment ON Menu: Submitted To: Manoj Kumar (Lect.)

This document provides an introduction and overview of menus for restaurants. It discusses the history of menus dating back to the 15th century. It then defines what a menu is and lists the primary types of menus. The document outlines important considerations for menu planning, such as the type of meal, establishment, guests, and season. It lists characteristics that make an effective menu, including being informative and guiding customers. Finally, it discusses the functions of a menu like introducing the establishment and determining kitchen equipment needs.

Uploaded by

satyanehra
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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ASSIGNMENT

ON
MENU

SUBMITTED TO :
MANOJ KUMAR(LECT.)

SUBMITTED BY:
SULENDER SINGH
INTRODUCTION TO
MENU
• Menu or bill of fare is the list of food and beverages
items offered in the restaurant.
• It is said that the history of menu goes back to year
1541, when Duke Henry of Brunswick was fare
refering a long slip of paper. when he was asked
about that paper he said it was a form of programme
or dishes and with the help of that paper he could
see what was coming and reserve this appetite
accordingly ,later this idea become popular. In this
way menu came in picture.
WHAT IS MENU
1. A menu is the range of food and beverages items offered
in a food service outlet.
2. The menu is the primary control for the food service
system and impacts all components of the system.
3. List of items available for selection by a costumer and the
most important internal control of food service.
4. The menu is a key component of a foodservice operation.
It establishes inputs needed by the system . A change in
menu can impact all aspects of foodservice system.
TYPES OF MENU
1. A la carte menu
2. Table d’ hot menu
3. Combination menu
4. Fixed menu
5. Combination menu
6. Meal times menus
 Lunch menu
 Brunch menu
 Dinner menu
 Supper menu
 Tea menu
MENU PLANNING
• Menu planning mean to compose series of
dishes selection for a meal. For menu planning
,it is essential that we should know about the
sequence of a course. There are eleven
courses in french menu. But in modern time,
the courses are rasticted to appetiser, soup,
main course, and sweet dishes.
POINTS TO BE CONSIDERED
WHEN COMPILING A MENU
1. Type of meal
2. Type of establishment
3. Type of guest
4. Capabilities of kitchen staff
5. Season
6. Occasions
7. Language of the menu
8. Price of menu
CHARACTERSTICS OF MENU
1. Sells
2. Image
3. Identity
4. Experience
5. Informative
6. guid
QUALIFICATIONS OF MENU PLANNERS

1. Wide knowledge of food


2. Knowledge of different methods of preparing
and serving food
3. Knowledge of aesthetically presentation of
food
FUNCTION OF MENU
1. Introduce the establishment to the customer
2. Help to prepare shopping list
3. Determines the types of equipments
4. Determines the types of skills in kitchan staff
5. Determines the style of service of food
6. Satisfies the needs of customers
THANK
YOU

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