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    Sumit Tomar 7635 3 Sem B.B.A (HM)

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    samismith
    This document discusses menus and menu planning. It begins by defining what a menu is as the list of dishes available for diners to choose from, organized into categories. It notes menus serve several purposes, such as informing customers of options and prices, and aiding servers who may struggle to recite options. There are two main types of menus: a la carte, where each item is priced separately, and table d'hote, where the entire meal is priced as one. Factors that affect menu planning include the type of cuisine, supplies, balancing flavors and presentations, food values, colors, languages, guest expectations including budget and demographics, and religious restrictions.

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    Sumit Tomar 7635 3 Sem B.B.A (HM)

    Uploaded by

    samismith
    124 views14 pages
    This document discusses menus and menu planning. It begins by defining what a menu is as the list of dishes available for diners to choose from, organized into categories. It notes menus serve several purposes, such as informing customers of options and prices, and aiding servers who may struggle to recite options. There are two main types of menus: a la carte, where each item is priced separately, and table d'hote, where the entire meal is priced as one. Factors that affect menu planning include the type of cuisine, supplies, balancing flavors and presentations, food values, colors, languages, guest expectations including budget and demographics, and religious restrictions.

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    factors which affect menu planning

    Original Title

    THE MENU

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    This document discusses menus and menu planning. It begins by defining what a menu is as the list of dishes available for diners to choose from, organized into categories. It notes menus serve several purposes, such as informing customers of options and prices, and aiding servers who may struggle to recite options. There are two main types of menus: a la carte, where each item is priced separately, and table d'hote, where the entire meal is priced as one. Factors that affect menu planning include the type of cuisine, supplies, balancing flavors and presentations, food values, colors, languages, guest expectations including budget and demographics, and religious restrictions.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    124 views14 pages

    Sumit Tomar 7635 3 Sem B.B.A (HM)

    Uploaded by

    samismith
    This document discusses menus and menu planning. It begins by defining what a menu is as the list of dishes available for diners to choose from, organized into categories. It notes menus serve several purposes, such as informing customers of options and prices, and aiding servers who may struggle to recite options. There are two main types of menus: a la carte, where each item is priced separately, and table d'hote, where the entire meal is priced as one. Factors that affect menu planning include the type of cuisine, supplies, balancing flavors and presentations, food values, colors, languages, guest expectations including budget and demographics, and religious restrictions.

    Copyright:

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    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 14

    MENU

    &
    Menu Planning

    SUMIT TOMAR
    7635
    3RD Sem
    B.B.A(HM)
    The Menu
    A menu is the list of
    dishes to be served or
    available for a diner to
    select from. The items
    that are available for
    the diner to choose
    from are broken down
    into various
    categories, depending
    on the time of day or
    the event.
    Need of Menu
    a)This act as bridge between the establishment
    and the customer.

    b) This provide all necessary informations


    regarding dishes available, their price range and
    other rules and regulations.

    c) This authenticates and gives guarantees to


    the customer for billing purpose.

    d) Due to Accent problem, the server may not


    pronounce some dishes names correctly and
    may create confusion. But menu lessens this
    type of human error.
    e) The server cannot recite the dishes
    available at the restaurants for several
    times. But this problem is also getting
    solved because of menu. As guest can
    refer it for number of time.

    f) We can group different type of dishes


    in different category in a menu card and
    hence, making easier for guest to select
    his appetite by referring the section of
    his/her choice.
    Types of Menu
    A la Carte
    Menu in which each food item is
    separately priced in order to give the guest a
    choice to suit his taste and budget. The
    choices offered in various courses are many.

    Table d'hôte
    Menu in which the entire meal is
    priced and charged, irrespective of whether the
    guest has the complete meal or not. Sometimes
    there are choices of individual courses within a
    completely priced meal. A restaurant may offer
    two table d'hôte menus a guest have a choice of a
    meal.
    FACTOR AFFECTING
    THE MENU PLANNING

    Type:

    · Assess the type of meal required (Indian, Chinese,


    continental etc)
    · Assess the type of kitchen and staff available in
    relation to equipment and skills.
    · Assess the type of food service area and its number
    capacity in relation to the china, silver and glassware
    available.
    · Assess the skills of food service area staff and the
    number of course to be served.
    Supplies:

    · Seasonal supplies of vegetables and non-


    vegetarian items.
    · Local availability of supplies.

    Balance:

    · Light to heavy, then heavy to light


    · Vary the sequences of preparation of each
    course.
    · Change the seasoning, flavoring and
    presentation
    · Ensure that garnishes are in harmony with
    the main dishes.
    Food Value: Use commodities and methods of
    cooking which will preserve the natural nutritive
    properties of the raw materials.

    Color: Avoid either clashes of color or


    repetition of similar color

    Languages: The menu should be written either


    all in English or all in any regional language and
    be easily understood by the customer. Ensure
    proper spelling, correct terms, correct sequence
    with courses and, where appropriate, the
    correct accents.
    Guest Expectations: The guest is the central reason why
    we are in business. His or her needs and wants have to be
    fulfilled. We need to make a distinction between needs and
    wants.

    ITEM PRICE: Guest like a variety of prices to adapt to their


    budget. A menu must have a range of menu items that fits
    into every budget pricing can only be fixed in relation to
    competitive prices. No business like to under price or over
    priced its product.

    Demographic concern: profiling the regular guest is


    important .the profile can be done on the basis of income
    age sex occupation family size ,etc to fine tune menu offer.

    Religious factors: this is an important factor in


    globalisation process. For instance ,Hindus will not patronise
    a place, which serve beef, nor Muslims the outlet, which
    serve pork.
    THANK
    YOU

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