CH-6 Menu & Menu Planning

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    I. I. H. M Kolkata Campus

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    I. I. H. M Kolkata Campus

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    I. I. H. M Kolkata Campus

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    Objectives of Menu Planning

    Menu is a tool which encompasses three

    broad objectives to achieve desired & pre-

    determined-

    Economic objectivesMerchandising & Marketing objectives

    Production & quality objectives.

    Following are the other considerations &

    objectives of menu planning.

    Contd.

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    Objectives ,Contd..

    To assess the type & layout of the foodservice area and requirements of the china,

    silver & glassware.

    To assess the skills of food service area staffthat is required.

    To find out the type/quantity of inventory to

    be maintained.

    To strike a proper balance in the menu, i.efrom light to heavy & then heavy to light.

    Contd

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    Contd. Vary the sequence of preparation of each

    course & change the seasoning ,flavouring& presentation.

    To ensure that the proper sequence is

    followed that the garnishes are in harmonywith the main dishes.

    Use commodities & methods of cookingwhich will preserve the natural nutritive

    properties of the raw materials.To avoid either clashes of colour or

    repetition of similar colour.

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    Designing & compiling the menu

    Lunch-3 courseSoup

    Main course

    Vegetables

    Sweet Main Course may4 Course either be a Releve

    Add a fish after the soup or a Roti/Roast.

    5 Course

    Cold Appetizer

    Soup

    Fish or Entree

    Main course

    Salads or Vegetables

    Sweet

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    Menu Compilation- Contd..

    Dinner- 4 course

    Cold AppetizerHot Entree

    Main course

    Salads or Vegetables 7 Course

    Sweet Cold AppetizerSoup

    5 Course Hot Entree

    Soup Main Course

    Cold/Hot Fish or Entree Vegetables

    Main course Warm Salad

    Salads or Vegetables Cheese

    Sweet Dessert

    Cheese

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    Design considerations

    Font Size - Large enough to read & smallenough to handle

    Descriptive copy - Short descriptions for

    each item (one liners-Discuss) Printing- Large enough to read , upper case

    for headings & sub-headings.

    Listing- Items listed in order eaten;

    Profitable items first & last in a column. Cover- fits dcor

    Design of the menu should match theambience & dcor of the outlet.

    I I H M K lk t C

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    I. I. H. M Kolkata Campus