LESSON PLAN IN HE-TLE 110

SCHOOL FOOD SERVICE MANAGEMENT

I.OBJECTIVES
At the end of this lesson, students are expected to:
1. Identify the different types of menu.

2.Explain the factors to consider when planning a menu.

3.Prepare one menu/recipe at home submit through a video presentation

4.Observe discipline during the discussion.

II.SUBJECT MATTER
Topic : Menu
Sub Topic : Details of the Menu
Time Frame : 30 minutes
Reference : Grace P. Perdigob,PhD,MFSN,RND.Food Service Management in the Philippines 2 nd edition, C & E
Publishing Incorporated,2016.
Materials: PowerPoint, laptop, projector, cell phones

III. PROCEDURE

A. Preliminaries

1. Daily Routine
 Prayer
 Checking of attendance
 Classroom Management
 Review of the past lesson
A. What comes to mind whenever you heard the word “MENU”?
 Ask the student’s for their ideas.

2.Motivation

Game:Word Scramble
Direction: Arrange the jumbled words according to the given meaning.

M n e u

1.A list of the dishes that may be ordered (as in a restaurant) or that are to be served.

h T a D’ o b l e t e

2.Means “the table of the host”.It is a meal divided into a set number of courses with limited or no choice.

D g r p h a i m c e s o

3.This refers to the age,population,gender,income group,etc.

L a a r t A C e
4. Means “In the style of the card”.This menus are a list of all dishes catered by an establishment;hence the choice is wide.

m n e u n o i a m b C n o t i
5. It will require daily taste testing and training for both kitchen and service staff.

B.ACTIVITY PROPER

TEACHER’S ACTIVITY

Learning Content 1: Details of the Menu

The acceptable type of menu must first be determined before you plan on specific food items to go in it.There are lot of
things to consider before you can finalize the menu.This chapter will guide you on the steps in developing and finalizing
your menu.It will explain the systems approach to quantity food production in a restaurant,including operation,the types of
menu,flow of menu planning,product development,and market analysis.

Menu

Many people who frequently go to restaurants believe that the menu is a list of what the chef prefers to
cook.Some restaurateurs believe that they are the food experts;thus,their menus should reflect what they believe is best for
the customers.If the customer cannot find what they expect on the menu,the choice is simple;Go elsewhere.

The menu is the food service operations plan for meeting the needs and expectations of its guests.It is perhaps the
most significant element in the execution of the food service enterprise.It lists items that customers will desire and
appreciate.It dictates staffing,equipment,space layout and investment requirements.The menu therefore,is the product plan
for a restaurant and as such is the biggest determinant of whether it will achieve profitable return on investment.

Menus typically state prices for food and beverage items.Pricing,like menu item selection,should demonstrate a
clear understanding of the market segment served by the food service operation.Prices that are too high will not generate
perceived value in the eyes of the customers.Pricing has an effect on profits and prices that are too low will threaten the
operation’s financial survival.Setting prices for menu items is a balancing act.It is important to emphasize that menu
pricing,like menu item selection,ultimately will be judged by the customers.

MENU DEVELOPMENT

In developing a menu,the concept of the restaurant must be considered.The success of menu development depens
on the customer,competition knowledge,and planning.

Sometimes the menu evolves over time,as a restaurant’s business plan is refined.In other cases,the concept comes
first and the menu comes later.There are instances where the menu may be the guide that directs the restaurant toward a
particular concept.The menu also holds the key in knowing who is responsible for preparing certain dishes and how those
dishes will be served to the customer.The choices that guide your menu call for certain types of advance preparation to
help the manager adjust the workflow.

MENU TYPE

Once the menu is determined,decisions about purchasing ,labor skill levels,and pricing can be made.Menu’s can stay the
same each day(This is called static or standard menu), change each day or be a combination of the two.Most of the menu’s
commonly used in the food service industry is either standard or combination. Standard menus are common in chain and
ethnic restaurant such as Thai Cuisine.Each type of menu could affect the operations’ cost in different ways.

Two Main Types of Menu

1. A La Carte means “In the style of the card”.This menus are a list of all dishes catered by an establishment;hence
the choice is wide.Items are priced individually,from which guests select them to compose their menu.The total
 charge is the sum of individual prices of dishes.Dishes are cooked to order and guests may have to wait for the
service.The number of courses on “a la carte” menu and the choices within courses depend upon the
establishment.
2. Table d’hote ( tab-luh-doht) means “the table of the host”.It is a meal divided into a set number of courses with
limited or no choice.The selling price is fixed and all dishes are usually ready in a set of time.Menus are changed
daily and have the price mentioned therein.

STANDARD MENU

This type of menu offers the same selection of menu items from day to day.

 The advantage is that the sales record makes future sales easier to predict.When forecast are
accurate,expenses due to waste from over production of a menu item can be minimize.
 Amount of ingredients to purchase can be more accurately predicted,resulting in the spoilage and fewer pesos
tied up unnecessarily in inventory.
 It simplifies culinary processes and employees can be trained on production consistency.
 The customers know what to expect because they may be returning to their favorite menu item.
 One drawback is that it offers little opportunity for use of excess production.
 A standard menu may not be cost-effective when the cost of ingredients rise,since the management may not
react quickly enough to change the menu to reduce cost.
 The same is true if management cannot quickly take advantage of inexpensive items that could benefit
profitability.

COMBINATION MENU

 It offers the manager the flexibility to introduce new menu items through a cycle menu or daily menu and to
maintain some amount of signature or standard menu items.
 These signature items,the ones customers associate specifically with the restaurant, constitute a “brand
name”.Branding is a way for you to make a name in your market by making a unique mark on the customers
perception.
 It will require daily taste testing and training for both kitchen and service staff.
 They can create imbalances in equipment use and skill –set requirements,depending on the menu of the day.

SPECIALS

 Once a special is determined,it must be communicated to the guest.

 Attractive boards describing the special can be placed within view of the seated guests.
 Include a generic “SPECIALS” section in a prime place on the menu,or use a clip-on to advertise the days
specials.
 Durable and attractive menu jackets can be purchased to hold menu inserts.
 Specials can be an excellent way to gain profit.
 Chef’s specials can be profitable items that are currently not on the menu.
 They may be left over from different cuts of other menu items or they can be one of your vendor’s best buy for
the day.
 The price of the special must be at a higher profit margin than regular menu items.

OTHER TYPES OF MENUS

  Californian menu-It is a menu where all items are available throughout the day.For example eggs and
bacon which are usually served for breakfast are available in the evening.Steaks which are normally
available for lunch or dinner are made available for brunch,etc.
 Set menu-These are special function menus which are produced for a special occasion such as a banquet
or a party.They are fixed or set in content and price and agreed between a caterer and a customer before
the function.The function could be a formal sit-down meal or a buffet.
 Card of the day-It offers choices available only for a particular day.It allows a chef to offer a list of
specials or variations in addition to a pre-printed a la carte menu.It can also be used as a table d’hote
menu prepared for one day alone.
 Cyclic menu-It is a group of menus which is rotated on a set of cycle.Such a menu is usually used in an
institutional sector of an industry like hospitals,prisons,and airlines and in employee food service
operations.It is used to avoid boredom for both customers and staff.It is also used to ensure that the diet of
people eating in institutions is sufficiently varied to be healthy.Menus should not be designed to a seven
day cycle as this leads to predictability.
 Childrens menu-The main purpose of this type of menu is to keep children occupied by providing them
some sort of activity.It can be in the form of a puzzle or a game.It should have items which are smaller in
portion and can be served quickly.
 Club menu-These menus usually consist of short order items and a few specials.Club members expect full
service for lunch with wider selection for dinners.Service is more familiar and pricing does not reflect
large profit margins.
 Ethnic menu-It includes items which reflect a particular geographical area and may be traditional in terms
of design with translations in English for wider audience.

FACTORS TO CONSIDER WHEN PLANNING A MENU

1.The Type of Menu-It is important factor that determines menu planning.Menu planning can be both meaningful and
purposeful only when it is confirmed beforehand whether the menu being planned is for table d’hote or a la carte.

2.The kind of meal-The kind of meal and the nature of a function also play a crucial role in defining and determining a
menu.It is also important to consider if it is for lunch,snacks,dinner,etc.

3.Type of Customers-It affects the type of food to be served.Menu planners have to ascertain whether customers
concerned are young,old,infirm (sick,in poor health) athletic and so on.

4.The Capability of Kitchen Staff-The capability of the kitchen staff and the type of kitchen also play an important part in
the menu compilation as these would depend on the equipment available.Methods of cooking should vary and suit the best
possible use of equipment and staff available.

5.Style of presentation and garnish-This will define the ability of the chef on plating and using different garnishes.The
color,balance and the complimentary taste of the garnish must be considered.It also depends on the waiter’s ability to
present and serve dishes.This,in turn affects the standard of the establishment.The type of equipment and décor are also
considered.

Color or patterned chinawares may affect the appearance of certain foods.Sizes of serving dishes are important
when garnishes are elaborate as they control the portion and consequently the cost.The amount of chinaware and
silverware must suffice for the menu offered.

6.Stipulated prices-Foods should be chosen to conform to the price.Expensive items are not featured on low-priced menus
and vice versa.Food cost are generally maintained below 40% of the selling price,although some make is higher than 40%
to achieve a lower selling price.

7.Season-It is important when menus are compiled in advance as climatic conditions can affect the suitability of certain
dishes.Moreover,seasonal availability of ingredients affects prices and quality.Food items that are not in season tend to
have higher prices and poor quality.

8.Supplies-Maximum use should be made of foods in season.Frozen or processed foods are also used extensively.Foods in
store should be used before ordering fresh supplies.Commodities with rapid turn-over should be easily obtained and some
items may be easily recycled.

9.Balance-A proper balance should be struck between various features of menu.Basic ingredients should not be
repeated.The following points must be considered to effect a fine balance in any menu (George &Chaterjee 2008)
 a. Avoid repeating words when writing the menu.
b. Food with the same colors should not be repeated.
c. Menus should start with light dishes,progress to more substantial items and finish with a light course.
d. Textures should be different.
e. Sauces should vary.
f. Garnishes using traditional names must be correct.
g. Ingredients must be maintained or balanced especially on table d’hote menus.Nutritional requirement of persons
engaged in light or heavy work must also be considered.
h. Color is the most important factor considered in presentation of food.Artificial colors,if used, must be in
moderation.Colorful garnishes improve the appearance of drab-looking (dull,plain,colorless) food.
i. Wordings are of utmost importance in the preparation of a menu.Certain points to be considered when writing a
menu include:
 Language must be easily understood.
 French menu may be accompanied with English translations.
 French wordings must have correct wordings and accents.
 Only one language should be used.An exception can be made here with regards to national dishes which
cannot be translated and usually appear in the language of their origin.
 The use of capital letters should be systematic.These are used generally for the first word in the term and
for proper nouns.
 Words used to describe dishes should agree in number and gender.
 Dishes named after persons or places follow the food.

The Customer

1.Demographics:This refers to the age,population,gender,income group,etc.This may involve the choice of food menu that
your target market would likely to patronize.If there are a lot of 40 to 60 yrs old,they may want to have healthier food like
salad,fish or more of low-fat and low-sodium diet.Whereas if there are more teenagers,it will be the other way
around.They may want a lot of fatty foods like French fries,burgers,soda and the like.

2.Socio-cultural influences:Social and cultural factors such as religion,culture and region are considered.If the restaurant
will be located where most of the populations are Muslim,it would be best if your items are halal certified.

IV.LEARNER’S ACTIVITY
STRATEGY: ONLINE QUIZ ON GOOGLE FORM

Answer the questions on the google form.You are given 10 minutes to answer.

Direction:Answer what is asked.

_______________1. It is a menu where all items are available throughout the day.For example eggs and bacon which are
usually served for breakfast are available in the evening.

________________2. It offers the manager the flexibility to introduce new menu items through a cycle menu or daily
menu and to maintain some amount of signature or standard menu items.

________________3. It is a meal divided into a set number of courses with limited or no choice.

_________________4. It includes items which reflect a particular geographical area and may be traditional in terms of
design with translations in English for wider audience.

__________________5. Dishes are cooked to order and guests may have to wait for the service.
V.GENERALIZATION

STRATEGY: RECITATION

QUESTION:

Give factors to consider when planning a menu and give your own definition.

VI.EVALUATION

STRATEGY: FACEBOOK POST

DIRECTION: Prepare one menu/recipe at home submit through a video presentation and post on your facebook
wall.Additional points will be given to those who garnered the most reacts.

VII.ASSIGNMENT

1.Discuss the production cycle of a canteen operations.submit through lms.