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Planning a Menu

Planning a Menu. -don’t forget the customer!. Type of Institution. The menu must serve the needs of the customer. The ranges of food, speed, and different levels of customer service must be considered. Business Times. Breakfast - Mainly stay the same within the country

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Planning a Menu

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  1. Planning a Menu -don’t forget the customer!

  2. Type of Institution • The menu must serve the needs of the customer. • The ranges of food, speed, and different levels of customer service must be considered.

  3. Business Times • Breakfast- Mainly stay the same within the country • Lunch- Must contain speed, simplicity, and variety • Dinner- More selection, more service, and higher prices

  4. Types of Menus • Static versus Cycle- • Static- Menu stays the same day to day while the guests rotate • Cycle- Menu rotates daily and eventually repeats itself

  5. A la Carte and Table d Hote • A la Carte- each item on the menu is individually listed with its’ own price • Table d Hote- no choices in the menu. Each menu is listed as a group with one price. • banquets

  6. Classical Menu Cold hors d oeuvre Soup Hot hors d oeuvre Fish Main Course Hot Entree Cold Entrée Sorbet Roast Vegetable Sweet Dessert Building the Menu

  7. Modern Menus • Still follow classical form, however many courses have been omitted.

  8. Variety of Foods • A few guidelines for Table d Hote Menus • 1. Do not repeat flavors • 2. Change textures • 3. Serve foods with a variety of shapes

  9. Guidelines for A la Carte Menus • 1. Consider kitchen limitations • Equipment • Personnel • Availability of foods

  10. Complete Utilization • Plan menus that utilize scraps. • Plan production to avoid left-overs • Plan ahead for use of left-overs • Avoid minimum use perishable items

  11. Menu Accuracy • 1. Point of Origin • 2. Grade or Quality • 3. Cooking method • 4. Fresh ? • 5. Imported • 6. Homemade • 7. Size or portion

  12. Menus • Check your menus monthly against POS system for price differences.

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