Gastronomy and Culinary Arts
Transcript of Gastronomy and Culinary Arts
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: [email protected]
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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