Gastronomy and Culinary Arts

(English)

Food & Beverage Management

Week of the Course: 10 Week

Professor of the Course: Doç. Dr. Rehab El Gamil

E-Mail: relgamil@gelisim.edu.tr

Department Name

Course Name

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30 April 2021 Friday 14.20-16.50

3 credit hours

Course Day and Hour

Meeting Day and Hors

ECTS of Course

COURSE INFORMATION

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Main ideas

1. Menu concept 2. The Purpose Of Menu 3. Menu Schedules 4. Types of Menus 5. Menu Planning

Basic Rules of Menu Planning Menu planning principles

5.Menu Design

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Menu concept …

Lists of food &beverage items available for selection by a customer

that may be ordered or served in restaurant

Originally the "bill of fare", as it is termed in English

“The menu is the heart of any restaurant; It showcases everything

you have to offer for food and beverages”

The main advantage of a well-planned menu is that it leads to

consumer satisfaction

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1. To list items sold in the restaurant.

2. To educate customers

List of price

Menu description

3. Act as a marketing tools

4. Major determinant for the budget.

5. Part of an organization’s brand identity

6. Gives customers a sense of who you are as an operation

The Purpose Of Menu

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Menu Schedules

1. Static Menu

2. Cycle Menu

3. Single Use

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1.Static Menu

Same menu items are offered every day. Frequently used if restaurant’s concept is built around the menu For example: Mac Donldas

Different items each day on a weekly,

bi-weekly, or some other basis, after

which the cycle is repeated.

Seasonal cycle menus are common.

Used in healthcare institutions and

schools

2. Cycle Menu

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Planned for service on a particular day and not used

in the exact form a second time.

Used in on-site foodservice in which the customer

does not vary much from day to day.

College and University foodservices use single-use

menu

3.Single Use

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Types of Menus

1. Table d’hôte Menu

2. À la carte Menu

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1.Table d’hôte Menu

• The menu has a fixed number of courses

• There is a limited choice within each course

• The selling price is fixed

• The food is usually available at a set time

It usually includes three to five course meal available at a

fixed price.

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2.À la carte Menu

• The choice is generally more extensive

• Each dish is priced separately

• There may be longer waiting times as some dishes

are cooked or finished to order.

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Common Specialty Menus

1. Children’s

2. Senior citizens’

3. Alcoholic beverage

4. Dessert

5. Room service

6. Ethnic

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Menu planning?

Meal planning is making a plan of meals with

adequate nutrition for every member within

available resources.

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Basic Rules of Menu Planning

Know your guests

Know your quality requirements

Know your operation

Slide 21

• Needs/ age of guests

• Feedback: handwritten or online

• The potential number of guests

1.Know Your Guests

Flavor

Texture

Form/shape

Nutritional content

Visual appeal

Temperature

2.Know Your Quality Requirements

Slide 23

Theme or cuisine

Cost (budget)

Ingredient availability

Equipment concerns

Sanitation concerns

Quality standard

3. Know Your Operation

Slide 24

Sources for Menu Items Old menus

Books

Trade magazines

Cookbooks

Websites

Sources for Menu Items

Menu Planning Principles

Variety

Balance

Truthfulness

Nutrition

Flexibility

Variety

Menu items

Preparation techniques

Visual appeal

Garnish

Balance

Nutrition

Placement on plate

Proportion

Number of foods on the plate

Truthfulness

Quantity

Quality

Protect your customer

Nutrition

Menus should offer healthful food

choices

Low Fat Diets

Food Allergies

Flexibility

Seasonal food

Costs of ingredients may change

Target market may change

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Menu Design

First impression is always important, the entire menu should complement the operation - Theme - Interior Decor - Design (Merchandising) - Creativity - Material - Color - Space

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Menu Design

• Menu items must be organized to encourage guests to order them

• Menu design depends on the type of operation

• Managers should have a basic knowledge of menu design principles

• Managers of independent restaurants often seek the help of advertising agencies

or freelance artists and designers

• Easy to read and understand

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REFERENCES (E BOOKS)

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