MENU PLANNING

DANNY MARIBAO MAEdHIGH SCHOOL – FACULTYBLWC

AREAS of FOCUS

Menu Planning Mechanics of Menu Planning Components of Menu Pattern

MENU – A list of food and meals shown to aid them in choosing.MENU PLANNING – is done in advance to serve as a deciding factor on the kinds of food to be serve in various meals.

MENU PLANNING The Menu is not only a Control Tool.

Since it lists of Items that your operation has to offer, it also doubles up as a Marketing tool.

In this manner the Menu doubles up as a Control and Marketing Tool and blends them into a workable system.

Priority Concerns of the Menu PlannerGuest

Quality of Item

Wants & Needs

Concept of Value

Item Price

Object of Visit

Socio - Economic

Demographic Concerns

Ethnic / Religious Concerns

Cost

Availability

Peak VolumeProduction / Op. Concerns

Sanitation

Layout

Equipment

Flavor

Visual Appeal

Temperature

Texture/Shape

Aroma

Consistency

Nutrition

MENU PATTERN – Is an outline of foods to be served for each meal. It includes the three full meals of the day:

* breakfast* lunch* supper

Snacks or in-between are also served in some restaurants.

Menu Planning StrategiesThe Past: In the past, the Food Service

Operators tried to diversify their menus by adding new menu items. This increased the number and variety of raw ingredients.

This would in turn lead to problems in Storage

And increased Inventory Costs (Cost of Ingredients + Carrying Cost + Storage Costs + Opportunity Costs)

Menu Planning StrategiesPresent: The Present – Rationalization

Strategy: This strategy limits the menu of the Operation to only those items that best enhance the Operation’s Image.

The objective is simplification for the purpose of Operational efficiency.

Alternatively, an Operator can offer several menu items using the same Raw Ingredients.

Menu Planning Strategies To start with, it is best to base your menu

plans on the Needs and Desires of your Targeted Market Segment. (You identify a Need in the Market and then try to fulfill the same with your Menus.)

However, other factors to look at when designing a Menu are:

a) Storage Conditions – (Time & Temperature)b) Personnel Skill Levelsc) Product’s Availability / Seasonalityd) Quality and Price Levelse) Ability to produce the Menu Item in

Sanitary / Cost Effective Way.

Breakfast

Lunch

AppetizerEntréeStapleBeverageAppetizer

FruitProtein dishRice or breadCoffee, milk, tea chocolateSoup / salad

Supper EntréeSide dishStapleDessertBeverage

Protein dishVegetable dishRiceFruits, tarts, ice cream, etcAfter dinnerCoffee, juice, etc

Menu Pattern

COMPONENTS OF MENU PATTERNAPPETIZER – foods or drinks served at the beginning of the course to whet the appetite.SOUPS – liquid food made by boiling meat, vegetable, etc.

SALADS – dishes of green herbs, vegetables, or pasta and served with a dressing.

ENTRÉE – these are subordinate dishes served between meat and fish courses or directly before the main course.

COMPONENTS OF MENU PATTERNMAIN COURSE – chief part of course containing the heaviest and usually the most expensive item on the menu.

DESSERTS – serving of sweets such as pie, cake, pudding, fruit etc.

BEVERAGE – drinks such as tea, coffee, milk, chocolate, wine, soft drinks, and juices.

CHALLENGE

MAKE YOUR OWN MENU PLAN

DANNY MARIBAOHS – FACULTYBLWC