5, 6 and 16)
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Section 3: Menu Planning and Design (Meets learning outcomes 2, 3, 4, 5, 6 and 16) презентация
Содержание
- 1. Section 3: Menu Planning and Design (Meets learning outcomes 2, 3, 4, 5, 6 and 16)
- 2. What is a menu? To the customer
- 3. To the employees the range of food
- 4. To the manager It acts as sales
- 5. Origin of menus Originally known as the
- 6. Classification of menus á la carte children’s
- 7. á la carte: offers a range of
- 8. table d’hôte: offers limited choices between courses
- 9. buffet menu: is a system of serving
- 10. function/banquet a meal, usually lunch or dinner,
- 11. cycle: refers to several menus offered in
- 12. dujour menu: a group of food items
- 13. static menu: is used for several months
- 14. degustation menu: a degustation menu lists a
- 15. children’s menu: offers small portions for less
- 16. beverage menu: split into different categories pints/half ones beer spirits ciders liquors shots splits
- 17. wine menu/list wines listed by Red/white/rosé/sparkling/champagne Country/origin
- 18. considerations in compiling a menu type, size
- 19. financial considerations financial implications menu structure and design
- 20. financial implications pricing and cost structure
- 21. menu structure and design menu writing layout
- 22. common mistakes when compiling a menu lack
- 23. Restaurant menus http://www.rinuccini.com/menus/rinuccini-early-bird/ http://bodegawaterford.com/en/dinner/a_la_carte_menu
What is a menu? To the customer It communicates the operation’s image Contributes to the overall dining experience Helps to build interest
Слайд 2What is a menu?
To the customer
It communicates the operation’s image
Contributes
to the overall dining experience
Helps to build interest
Helps to build interest
Слайд 3To the employees
the range of food items served in an establishment,
organised into a number of courses
2. an arrangement by which the items are offered
3. a physical object that lists food items, courses and options, drafted up for customers to choose from.
2. an arrangement by which the items are offered
3. a physical object that lists food items, courses and options, drafted up for customers to choose from.
Слайд 4To the manager
It acts as sales tool that directs the customers
what to buy.
It is a means by which to identify what food and beverages must be purchased.
It acts as a guide to the types of equipment needed.
It helps to establish the number of chefs required and the skill level required of the workers.
It is a means by which to identify what food and beverages must be purchased.
It acts as a guide to the types of equipment needed.
It helps to establish the number of chefs required and the skill level required of the workers.
Слайд 5Origin of menus
Originally known as the “bill of fare” or “menu”.
2. The word is French in origin and means “a detailed list”.
3. Today the menu is a selling point of an establishment.
Слайд 6Classification of menus
á la carte children’s menu
table d’hôte beverage menu
buffet
menu
function/banquet
Cycle
dujour menu
static menu
Degustation menu
wine menu/list
function/banquet
Cycle
dujour menu
static menu
Degustation menu
wine menu/list
Слайд 7á la carte:
offers a range of choices within each course
items individually
priced (you only pay for what you eat)
items cooked to order
customers structure meal any way they choose
dessert menu often presented separately at the end of meal
items cooked to order
customers structure meal any way they choose
dessert menu often presented separately at the end of meal
Слайд 8table d’hôte:
offers limited choices between courses
offered at a fixed price (whether
you eat each course or not)
may be offered 2 courses at a set price or 3 courses at a higher set price
generally no additional choices and no substitutions
may be offered 2 courses at a set price or 3 courses at a higher set price
generally no additional choices and no substitutions
Слайд 9buffet menu:
is a system of serving meals in which food is
placed in a public area
diners serve themselves
popular for serving large numbers of people with minimal staff
diners serve themselves
popular for serving large numbers of people with minimal staff
Слайд 10function/banquet
a meal, usually lunch or dinner, prepared and served by
the
hotel exclusively for a group
Слайд 11cycle:
refers to several menus offered in rotation
a series of table d'hôte
menus offered in rotation
Слайд 12dujour menu:
a group of food items served only on that day
(du jour
means “of the day”)
Specials of the day
means “of the day”)
Specials of the day
Слайд 14degustation menu:
a degustation menu lists a range of items, usually
specialities
of the establishment, which are served in
small portions
May be referred to as taster menu
small portions
May be referred to as taster menu
Слайд 15children’s menu:
offers small portions for less money
healthy choices may be available
menu
often printed with colours and characters
Слайд 16beverage menu:
split into different categories
pints/half ones
beer
spirits
ciders
liquors
shots
splits
Слайд 17wine menu/list
wines listed by Red/white/rosé/sparkling/champagne
Country/origin named
dry, medium or sweet in character
year
of wine and price typically shown
House wine – usually cheaper
House wine – usually cheaper
Слайд 18considerations in compiling a menu
type, size of the establishment
competition, price, quality
estimated
customer spend
food trends, season, local availability
special dietary requirements
food trends, season, local availability
special dietary requirements
time available
number eating
Nutrition
Cookingmethods/contrast
space and equipment available
staff capacity
costs
Слайд 20financial implications
pricing and cost structure
size and type of the menu
quality of
food and beverage offered
food costs and portion control
Labour, rent, rates, fuel, equipment etc
food costs and portion control
Labour, rent, rates, fuel, equipment etc
Слайд 21menu structure and design
menu writing
layout
format
typeface
artwork (illustrations, photos, colour)
Paper
cover
language (east to understand, correct spelling and cookery terms used)
Слайд 22common mistakes when compiling a menu
lack of specials
menu is printed too
small
menus that are too crowded
use of uncommon terminology without clarification
every item treated the same
some of operation’s food and beverages are not listed
basic information about the property and its policies not included
printed menus with hand-written changes
menus that are too crowded
use of uncommon terminology without clarification
every item treated the same
some of operation’s food and beverages are not listed
basic information about the property and its policies not included
printed menus with hand-written changes
Слайд 23Restaurant menus
http://www.rinuccini.com/menus/rinuccini-early-bird/
http://bodegawaterford.com/en/dinner/a_la_carte_menu
