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Presentation On Menu & Menu Planning: Presented By

This presentation discusses menu and menu planning. It defines a menu as a list of dishes available at a food service outlet. Menus serve several functions including providing information to customers, facilitating orders, and influencing sales. There are different types of menus, such as a la carte which allows free choice of individually priced items, and table d'hote which offers a fixed price for a limited selection within courses. Effective menu planning considers the kitchen capabilities, facilities, menu items, portions, costs and quality to design an optimal menu.

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86 views16 pages

Presentation On Menu & Menu Planning: Presented By

This presentation discusses menu and menu planning. It defines a menu as a list of dishes available at a food service outlet. Menus serve several functions including providing information to customers, facilitating orders, and influencing sales. There are different types of menus, such as a la carte which allows free choice of individually priced items, and table d'hote which offers a fixed price for a limited selection within courses. Effective menu planning considers the kitchen capabilities, facilities, menu items, portions, costs and quality to design an optimal menu.

Uploaded by

Vaga Bond
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Presentation on

Menu & Menu


Planning

Presented By:-
Prahlad Chandra Adhikari
Raj Kumar Shrestha
Raj Kumar Timilsina
Saroj Sapkota
Generally menu is a list of dishes served or
available to be served at any outlet.
To the customer in a restaurant, it is a list of
dishes from which selection has to be done.
To the cook, it is a list of dishes to be prepared.
FUNCTIONS OF MENU
1. Information: what food is available, how it is
cooked and presented and at what price.
2. Order: presents the dishes in a logical order,
usually listing the menu items under course
headings.
3. Choice: determines the freedom of choice
that a guest may have.
4. Image: presents the overall image and style
of the restaurant.
5. Sales: appropriately describe the dishes and
increase the sales.
TYPES OF MENU
1. A la carte menu
2. Table d'hôte menu
3. Buffet menu
4. Cyclic menu
5. Static menu
A la carte means a free choice from the card or
menu and is identified by:
- being usually a larger menu than a table d'hôte
menu and offering a greater choice.
- listing under the course headings all of the dishes
that may be prepared by the establishment.
- all dishes being prepared to order.
- each dish being separately priced.
- expensive than a table d'hôte menu.
Table d'hôte means food from the hosts’ table and
may be identified by:
1. being a restricted menu
2. offering a small number of courses, usually
three or four.
3. a limited choice within each course.
4. a fixed selling price.
5. all the dishes being ready at a set time.
Buffet Menu

 are prepared for particular occasions such as


weddings, company functions or celebrations.
mostly consist of two to three courses
 decided by the host, who pays in advance giving
details about the number of people and service time.
CYCLIC
1. A cyclic menu is one that changes every day
for a certain period; after this period , the
daily menu repeat in the same order.
2. For example: a seven day cyclic menu used
in schools and hospitals, where the number
of choices must be kept small.
STATIC
1. A static menu is one that offers the same
dishes everyday.
2. These menus are used in restaurants and other
establishments where the client changes daily
or where enough items are listed on the menu
to offer sufficient variety.
3. A static menu may be in place indefinitely, or it
may change at regular intervals, such as every
season, every month or even every week
MENU PLANNING
• Menu planning is an art of designing the list of
food and beverages items in the strength of
resources like technology , human, capital and
material.
• Menu planning has generally four steps to be
undertaken which are:
1. capabilities of kitchen
2. facility consideration
3. menu consideration
4. portion, cost and quality considerations.
Menu as a sales tool
1. Price
2. Balance diet
3. Design
4. Layout
5. Symbol or signs should be given in dish
6. Information
7. Varieties
8. Graphic
9. Use of materials
10.Language

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