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Chapter 2 Lesson 3 Menu

This document discusses the key aspects of menu planning and development for foodservice operations. It covers the different types of menus, factors that influence menu planning like customer demographics and production capabilities. It also outlines the menu planning process which involves menu development steps like listing entrees, sides and desserts. Finally, it discusses menu design considerations like using descriptive wording and formatting to effectively present the menu.

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FSBTLED Nathan Vince
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Download as PDF, TXT or read online on Scribd
32 views

Chapter 2 Lesson 3 Menu

This document discusses the key aspects of menu planning and development for foodservice operations. It covers the different types of menus, factors that influence menu planning like customer demographics and production capabilities. It also outlines the menu planning process which involves menu development steps like listing entrees, sides and desserts. Finally, it discusses menu design considerations like using descriptive wording and formatting to effectively present the menu.

Uploaded by

FSBTLED Nathan Vince
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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The Menu

Eba Christie C. Rivera


Table of Contents
Types of Menus Menu Planning Process
01 02

Menu Development The Posted Menu


03 04
The menu is the single
most influencial plan in
a foodservice operation.
Menu
➢ detailed list of food items that may be
ordered (as in a restaurant) or served (as
in a hostpital, school, or correction
facility).
➢ In retail, designed to attract customers
and generate sales
➢ For non-commercial, menus are planned
to meet the needs and wants of known
population
01. Types of Menus
The type of menu is influenced
by the type of food service operation
and the needs of the customers
to be served.
Types of Menus

STATIC OR SET SINGLE-USE


CYCLE MENU
MENU MENU
The same menu is Planned for a Planned set of
used each day. certain day or event menus that rotate
and is not repeated at definite intervals
in exactly the same of a few days to
form. several weeks.
Types of Menus - Pricing

TABLE D’ HOTE
A LA CARTE MENU DU JOUR MENU
MENU
Foods are priced Offers a complete Menu of the day.
separately meal at a fixed Planned and
price. written daily.
Types of Menus – Extent of
Selection
LIMITED/ HOUSE/
SELECTIVE MENU SEMISELECTED NONSELECTIVE
MENU MENU
Includes two or Allows one or more Offers no choice in
more choices in selections of the any category.
some or all menu menu categories.
categories.
Menu Planning
02.
Process
Factors Affecting Menu Planning
Organizational Mission Budget Guidelines
1 and Goals 3

Customer Production and Service


2 Demographics, Sociocultural
Influences, Nutritional
4 Capabilities

Requirements, Dietary Reference


Intakes, Food Consumption,
Trends, Habits, and Preferences
Menu
03.
Development
Steps in Menu Development

SOUPS AND VEGETABLE AND


ENTRÉE
SANDWICHES SIDES
Steps in Menu Development

SALADS DESSERTS GARNISHES


Steps in Menu Development

BREAKFAST
BREADS BEVERAGES
ITEMS
Food Characteristics and
Combinations
COLOR TEXTURE CONSISTENCY

SHAPE FLAVOR COMBINATIONS

VARIETY IN
PREPARATION
The Posted Menu 04.
Menu Design and Format
• Must be designed and worded to appeal to the guest, to
stimulate sales, and often influence clientele to select
items that the foodservice wants to sell.
• Menu card should be of size than can be easily handled.
• Clean, simple in format with appropriate print size and
type
• Menu should be highly legible and interesting in color and
design
Descriptive Wording
• Menus should present items accurately using
descriptive words, and pictures.

Truth-in-Menu Legislation
• Giving misleading names to menu items is
unfair to the customer.
Example of descriptive wording
• Sliced, red tomatoes on Bibb lettuce, fresh
spinach salad with bacon-mayonnaise dressing,
old-fashioned beef stew with fresh vegetables,
chilled melon wedge, and warm peach cobbler
with whipped topping.
Thanks
Does anyone have any questions?

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Resources
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PHOTOS

● Chef in kitchen cooking with vegetables


● Portrait of a smiling young female baker looking at camera
● Portrait of a happy male baker
● Happy young male chef doing ok sign

VECTORS

● My School Icon Pack


● Filled Cooking Instructions Icon Pack
Resources
https://www.pinterest.ph/pin/401594491775875396/
https://www.foodnetwork.com/fn-dish/news/2014/09/restaurant-menus-get-lean-and-mean
Palacio, J.P., and Theis, M. (2012). Foodservice Management: Principles and Practices. 12th Edition. Pearson
Education South Asia Pte Ltd.
Villanueva, B.V. (2010). Restaurant and Cafeteria Management Service. Mindshapers Co., Inc.

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