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Food & Beverage Service

Food & Beverage Service. Menu Planning & Development. Menu Planning. Menu planning can be looked upon as the initial control point.

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Food & Beverage Service

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  1. Food & Beverage Service Menu Planning & Development

  2. Menu Planning • Menu planning can be looked upon as the initial control point. • It can also be the foundation of all the control points eg( purchasing, receiving, storing, issuing, preparing, cooking, holding, serving, cleaning & maintenance). • Suppliers can help managers plan a menu. • The ultimate aim is to satisfy guest, staff members, & owners/investors. COMPILED BY MR.VIRAJ CHAVAN


  4. Factors Affecting Menu Planning • Menu Planning is affected by, the operation’s design & layout • Equipment requirements & labour needs. COMPILED BY MR.VIRAJ CHAVAN

  5. Menu Planning Objectives. • The menu must meet or exceed guests expectations. • The menu must attain marketing Objectives. • The menu must meet quality standards. • The menu must be cost effective • The menu must be accurate (Truth in menu regulations). COMPILED BY MR.VIRAJ CHAVAN

  6. Important Planning Considerations • Table service menus offer different menus from a cafeteria menu or a buffet menu. • Ask yourself some questions • What are the guests purchasing in other restaurants? • Why? • What can you do to make your products and services special & more attractive to potential guests? COMPILED BY MR.VIRAJ CHAVAN

  7. Menu Pricing • Pricing strategy development requires an understanding of the quality, portion size, & guest service. • It is not advisable to reduce the portion sizes across the entire menu; a better strategy is to offer a choice of portion sizes for a menu item when possible. • It is never a good strategy to lower the service standards in order to reduce prices. • If an operation has no choice but to raise the prices then they have to be done in the following ways: COMPILED BY MR.VIRAJ CHAVAN

  8. Raise prices at the start of a new accounting year. • Avoid raising prices of all the dishes across the menu. Instead raise the prices of only those items which would really require higher prices. • Implement new menus each month or quarter to respond more closely to the market conditions and prices. COMPILED BY MR.VIRAJ CHAVAN

  9. Menu Rationalization • The size of storage space required for raw ingredients and finished menu products depends on the menu. • Menu rationalization helps offers several menu items that use the same raw ingredients. This will also help streamline the purchasing, receiving & storing. • this strategy might result in limited menu. COMPILED BY MR.VIRAJ CHAVAN

  10. Menu Planning & meal periods • Breakfast: It is the most profitable meal period, Relatively low food cost result in high revenue generation. • Lunch: They vary considerably, Lunch items are more complex than B/F Items. They have to have a balance between healthy and traditional items on lunch menus. • Dinner: This is the most important meal of the day, because the dinner is the most expensive meal of the day it is a good strategy to increase dinner business & promote value from the guest’s perspective. COMPILED BY MR.VIRAJ CHAVAN

  11. Planning sequence • While planning a menu, begin with entrees. Keep in mind not only the various types you could offer, but also their cost. • If you feel that you should keep something for everyone keep in mind that you may be faced with some production problems. • After entrees the procedure is to select Appetizers and /or soups, followed by high starch foods & vegetables then salads. • Finally you should plan the other menu components such as salads served as entrees, desserts, breads & beverages. COMPILED BY MR.VIRAJ CHAVAN

  12. Menu Design • Menu Design responsibilities vary according to restaurant types. • A properly designed menu can stimulate sales and increase the guest check average. • Since a menu presents an image of the operation, its appearance should be in harmony with the image the restaurant wants to project, whether it be elegant, businesslike, fun, ethnic, or casual COMPILED BY MR.VIRAJ CHAVAN

  13. Ten Commandments Of Menu Design • A good menu has been described as a map that encourages easy navigation between hunger and satisfaction. • Speak Plainly: It should be understood by the reader. Especially in ethnic items. • Say what is important: for eg if the food is spicy it should be mentioned or if there are any ingredients which are unique such as pork should be mentioned. • Do not be afraid to be to be descriptive: use appealing adjectives such as “fresh, “crispy”, “crunchy”, paints a mental picture of the item in the guest’s mind. These descriptors, if used correctly, will help sell what you want to sell. COMPILED BY MR.VIRAJ CHAVAN

  14. 4. Say it correctly: whenever a description or point of origin or government grade or preparation technique or commonly used term eg. marinated is used on the menu it must be accurate. 5. Describe accompaniments 6. Remember “Less is more” : describe only those ingredients that add significantly to flavour and value. 7. Maintain a sense of perspective: If you try to recommend everything you will end up recommending nothing. 8. Spell it properly: If you wish to carry an image of being the expert then be certain to use correct spellings & grammar. 9. Punctuate properly: 10. Follow rules of good typography: select good paper colour, ink colour, and type point sizes that can be read in dining area COMPILED BY MR.VIRAJ CHAVAN

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