Transcript File

Featuring:
Delicious and Assorted Menu Types
Served with the Roles of the Menu
and
Warm Principles of Menu Planning
CAH II 4.01
Important Menu Information
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The executive chef writes the menu for hotels
and independently owned restaurants.
Traditional menus include two categories:
entrées and accompaniments (or sides)
In elegant restaurants something that is du jour
means of the day: “Soup Du Jour” – Soup of
the Day.
Factors to Consider When
Developing a Menu
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Target customers: what are the needs and lifestyles of
the customers that you will be serving?
Price: each restaurant will have a certain price range;
menu prices MUST cover the entire cost of operating
a restaurant
Special of the Day: extra main dishes that will be
featured
Equipment: type of equipment available is essential to
how food is prepared
Skill of workers: how trained staff is in food preparation
Geography and culture: location of establishment
dictates food that is accessible and reflects culture
Eating trends: What people are “in to” these days
Apply it:
• Who are our Target customers?
• What must we cover with our Price?
• Do we have a Special of the Day?
• What Equipment do we use? Is there any
that we don’t?
• What is the Skill level of our workers?
• What is our Geography and culture?
• Eating trends: What are people are “in to”
these days?
Menu Types: Appearance
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Printed card that host hands out to customers
as they are seated or are placed at the table.
What restaurants have this kind of menu?
Large sign behind the counter. What
restaurants have this kind of menu?
Chalkboard menu that changes daily. What
restaurants have this kind of menu?
Menu Types
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Two most common are fixed and cycle menus
Fixed menus serves the same thing every day
for a long period of time. What restaurants
have this kind of menu?
Cycle menus are set for a period of time
(typically 3 to 6 weeks) and repeats daily
dishes in the same order and used over and
over again. What restaurants have this kind of
menu?
Menu Types
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Fixed menus are seen in hotels, ethnic and
many chain restaurants, as well as fast food.
Cycle menus are used in schools, hospitals,
factories, and military.
A la carte – offers each food and beverage
item priced and served separately. Where do
we have this in our school?
Semi – A la carte – find appetizers and deserts
priced separately from the entrée and
accompaniments (which are served together).
What restaurants have this kind of menu?
Menu Types
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Table d'hôte lists complete meals for one
set price. Where in school we have this?
Prix Fixe menus offer a complete meal
for one price but the customer chooses
one selection from each course offered.
This is a very elegant type of menu.
Learn more about this through your
teacher’s explanation.
Apply it:
• Fixed menus:
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What restaurants have this kind of
menu?
Cycle menus : What restaurants have this kind of
menu?
A la carte: Where do we have this?
Semi – A la carte: What restaurants have this
kind of menu?
Table d'hôte: Where in school we have this?
Prix Fixe: What restaurants have this kind of
menu?
Role of the Menu
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Menus are used as marketing tool meant
to “sell” the food to the customers.
Specials are best presented with a
spoken menu but may be attached to a
menu
Menus are also used as a planning tool.
Before there is a building or equipment
there must be a menu.
Menu Planning Principles
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Variety Variety Variety : different food items and
methods of preparation (fried, broiled,
simmered, etc). This adds to the Visual
Appeal especially with usage of garnishes,
textures, sizes, flavors, etc.
Balance: menus should include foods from all
major groups; visually plates with an odd
number of items is more appealing than one
without
Menu Planning Principles
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Truthfulness and Accuracy
• Brand names – must be represented
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accurately.
Dietary and nutritional claims must be
accurate to protect customers health
(diabetes, allergies, low sodium)
Quantity: Weights should be accurate. Give
an example of a way that menus state
accurate size and weights.
Menu Planning Principles
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Quality / grade: meats, dairy, poultry, and
vegetables must be the grade stated on the
menu.
Cooking techniques: must be prepared exactly
as stated on the menu
Menu descriptions: each description should be
as short as possible but contain specific and
appealing information; include the type of food,
weight, and any topping or sauce.
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Which is more accurate: (A): Fish with sauce or (B):
Grilled tuna steak served with a white dill sauce?
Apply it:
• How does a meal have Variety?
• What is a Balanced meal?
• How does a menu show Truthfulness?
• How does a menu show Accuracy?.
• How does a menu indicate Quality / grade?
• How does a menu tell how something is cooked?
• Crispy chicken v. grilled chicken
• Share an example of a good Menu description: