• CHAPTER2 5. Plan dishes the do not entail too much preparation at one time.

If possible,
MENU MANAGEMENT preparation can be started the day before the dish is served.
• FOOD AND BERVERAGE SERVICES 6. Consider palatable foods the rich essential nutrients. Consult the different food
Menu guides.
A menu is a list of specific foods or dishes that fit the meal pattern selected 7. Make out a market list to avoid extra trips to the food store.
Meal Pattern 8. Utilize left-over and “convenience” foods when necesary.
The meal pattern is something like an outline which lists the parts of the meal, called • KINDS OF MENU
courses. It suggests the kinds of food that make up each courses. 1. Table d’ hote – this is the set menu forming a complete meal at a set price. A choice
• SEQUENCE OF MENU of dishes must be offered at all courses, the choices and number of dishes will
Appetizer usually be limited.
Soup For example:
Salad Set A Cost: Php 180.00
Pasta Mushroom Soup
Main Dish/ Entree Fish Fillet with Tartar Sauce served with Plain Rice
Dessert Red Tea
Beverage 2. A La Carte – this is a menu with all the
• FUNCTIONS OF MENU dishes individually priced. The customer
1. Breakfast Menu – this is served during 7:00 o’clock in the morning. can therefore compile his own menu, A
2. AM Snack Menu – this is usually served at 10:00 o’clock in the morning. true ala carte dish should be cooked to
3. Brunch Menu – this is a combination of breakfast and lunch and starts at 11:00 order and the customer should be
o’clock in the morning. prepared to wait for this service.
4. Lunch Menu – this is served at 12:00 o’clock noon. For example:
5. Pm Snack Menu – this is served at 3:00 o’clock in the afternoon. Soups
6. Merienda Cena – this is served at 5:00 o’clock of the afternoon. Consomme Royale_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _Php 105.00
7. Dinner Menu – this is served at 7:00 o’clock in the evening. Salads
8. Midnight Snack – this is served at 12:00 midnight. Mixed Green Salad_ _ _ _ _ _ _ _ _ _ _ _ _ _ _Php 150.00
• Meal Planning 3. A Special Party Menu – these are menus
Is the process whereby resources both material and human are used to for banquets and parties of all kinds like
obtain goals that have to do feeding the individual and evaluating the meal service. birthday, wedding receptions,
• RULES IN MENU PLANNING anniversaries, debuts, conventions, etc.
1. Plan several day’s meals at one time, utilizing simple menus that are easy to prepare 4. Cycle Menu – a set of menus
and serve. rotated to a definite pattern.
2. Include more of one-dish meals like sinigang, nilaga, bulanglang . Tinola, etc. 5.Selective Menu – a complete meal that provides choices or selections of courses
3. Plan meals that have interesting variety in color, texture and flavor. • MENU PLANNING GUIDE
4. Plan to serve foods that are not only in season but also enjoyed by the dinner. 1. First, select the the main dish/entree.
 2. Secondly, add the appropriate vegetables or side dish. *Dietry foods
3. The appetizers, soup, dessert and beverage are selected lastly. 6. Suitability, Availability, and quality of the food to be served –
• CARDINAL RULES OF MENU PLANNING *Freshness of foods
1. Nutritive Aspect / Nutritional Adequacy – *Preparation with proper sanitation and hygiene
The provision of palatable foods that is rich in essential nutrients. Nutrients needs of *Appropriate use of temperatures
an individual by age, sex, body, build and activities engaged in by the individual. 7. Equipments available for food preparation –
*Nutritional value should be categorized *Kitchen Wares
*Balance diet should be maintained *Hollow Wares
2. Economic aspect / The food Habits – *Silver Wares
The food budget is influenced by the company’s income, knowledge of the marketing *Miscellaneous Wares
staff’s shopping skills, varieties of food, and their goals and values. THANK YOU
*Foods in season should be utilize
*Use locally available foods • Chapter 3
*Utilize proper substitute PURCHASING AND STORAGE OF FOOD SUPPLY
*Leftover can be recycled into new dishes • Food Beverage Services
3. Managerial Aspects / Managerial time and skill – • PURCHASING AND STORAGE OF FOOD SUPPLY
The length of the meal preparation, the amount of experience an the time available • Factors to be Considered in Purchasing
are to be considered. • What to buy
*According to your capabilities • A requisition from an authorized member of staff should be
*So that it does not make excessive use of one equipment given, example, Head Chef, Restaurant Manager or the
*So that it does not require last minute preparation Storekeeper, informing the purchasing manager of low
*So that preparation can be dovetailed stock levels of items.
4. A aesthetic Aspect / And psychological Aspects of Food • How to buy
The proper combination of flavor, texture and shape as well, as variety in color, form, • The authorized member will make an entering in to contract
and arrangement etc. with supplier by phone or in writing and negotiating the
*Color price to be paid and satisfactory delivery performance with
*Texture particular to the time, date, and place of delivery.
*Shape / form • Where to buy
*Flavor • The authorized member will make the selection of the
5. Different in Food Habits source of supply.
This includes the dietry habits of nationality groups, regional food patterns and socio- • IMPORTANCE OF PROPER STORAGE
economic background. 1. Protecting food from risk of contamination, including harmful bacteria poisons and
foreign bodies.
*Muslim Halal foods 2. Preventing any bacteria present multiplying to an extent which would result in the
*Indian Vegetarians illness of consumers or result in early spoilage of the food.
 3. Destroying any harmful bacteria in the food by thourough cooking or processing. • Fruit
TYPES OF STORAGE FACILITIES Hard Fruits like apples and pears can wrapped in a paper stored in boxes in a
1. Refrigerators cool dark cellar for many months.
2. Freezers Soft fruits can only be stored for long period if preserved.
3. Food Warmers • Meat
4. Cold Storage Room Unpreserved meat has only a relatively short life in storage. Pork should be
• HOW TO STORE SPECIFIC FOODS eaten within one day but Beef or Venison improve within up to 5 days storage in a cold
1. Perishable foods should be stored at an appropriate cold temperature. room.
2. Foods that are of room temperature like red table wings should be stored in its • Fish and Shellfish
required temperature. It is unsafe to store fish or shellfish without preservation. Fresh shellfish and white
3. Canned foods should be transferred to an appropriate container to avoid reaction of fish should be eaten within a few hours of harvesting.
food from a metallic container like alluminum. • PROPER STORAGE PROCEDURES
4. Vegetables should be stored in vegetable crisper of freezers of refrigerators. 1. Cover all foods in the refrigerators
• FOOD STORAGE 2. Store left-over or cooked food at depth of not more than 4 inches(20cm) in the
Food Storage is both a traditional domestics skills and is important industrially. refrigerator.
Food is stored by almost every human society and by many animals. 3. Keep order and survey in all storage area.
Storing of food has several main purpose: 4. Invert pots, pans, cups, bowl, and glasses for storage.
• Preparation for period of scarcity or famine 5. Cover garbage containers.
• Taking advantage of short term surplus of food as at harvest time 6. Store cleaning gear in special lockers.
• Enabling a better balanced diet throughout the year 7. Store clean food service utensils completely separate from dirty utensils.
• Preparing for special events and celebration 8. Keep ice scoop on appropriate hooks or hoisters away from the ice.
• Planning for catastrophe or emergency 9. Do not store raw or cooked foods on the same rack or shelf in the refrigerators.
• DOMESTIC FOOD STORAGE 10. Do not place dirty boxes, containers or utensils on food preparation surfaces.
• Storage Facilities 11. Do not store utensils on the bottom shelve of open cabinet located below working
Almost all food storage requires cool and dry conditions. In many countries this is provided top level.
by a refrigerator or larder. 12. Do not store directly on deck (6-12 inches or 7.5-15cm. Off deck is the right
Root cellar and Spring houses are also effective in temperature climates where the average distance).
ground temperature several feet below the surface is less than 15°C(60°F) 13. Do not store personal effect or clothing on food preparation spaces.
Spring Houses are very similar to root cellars except that the cold water form a natural 14. Do not leave food service utensils in container of food in the refrigerator.
spring is used to cool a bucket (usually metal) or storage area. • ORGANIZATIONAL CHART OF A RESTAURANT
Ice Houses are used in some parts of the world to store ice for use in food preservation. • ORGANIZATIONAL CHART OF A RESTAURANT
• Grain • HEADWAITER
Grain is stored rigid sealed containers to prevent ingress of moisture are attack • Oversees the restaurant operation and sees to it that service is carried out according
by vermin. to prescribed standard.
Storing grain in sacks is not effective. • SPECIFIC DUTIES
 1. Monitors the necessary preparation before the start of operations and sees 3. Change soiled ashtrays.
to is that all needed supplies are available, clean and in good condition. 4. Keeps tables clean, wipes tables of bread crumbs, dirt leftover.
2. Conducts daily briefing among his staff. 5. Fills and refills water goblet with water.
3. Monitors the performance of his staff and sees to it that they follow • BARTENDER
standard procedures and abide by existing house rules. • Prepares/ serve beverages according to prescribe standards.
4. Receives, greets and entertains customers, attends to their needs, inquiries • SPECIFIC DUTIES
and complaints. 1. Prepares or mixes drink following standard recipes.
5. Prepares staff schedule, side duties and assignments. 2. Set – up the bar, equipping it with beverage stocks and the necessary
6. Conducts weekly meeting with his/her staff to discuss/ resolve operation equipment and supplies.
problems. 3. Ensures that the par stock of supplies and equipment is maintained, makes
7. Sees to it the monthly food and beverage forecast is attained. requisition when necessary.
8. Looks after the set-up, appearance and cleanliness of the outlet. 4. Takes charge of storage and refrigeration of wines and other beverage.
9. Coordinates with the chef and other department regarding the 5. Makes report of beverage sales and spoilage.
needs/problems of the outlet. 6. Takes charge of storage consumption as well as of loss and breakages of
10. Takes charge of inventory of equipment, looks after their proper storage equipment submit reports to the bar supervisor.
and makes requisition when necessary. 7. Sees to it that the bar is properly stocked, cleaned and well maintained.
11. May assist in taking order if the captain waiter is busy. 8. Performs other duties as may be assigned.
12. Performs other related duties as may be assigned by his superior.
13. CAPTAIN WAITER/WAITER
• Takes orders/ serves and accepts payment.
• SPECIFIC DUTIES:
1. Welcome, acknowledge/greet and seat the guest.
2. Studies the menu and familiarizes himself with the outlets specialties as well
as out of stock items.
3. Takes and serves food and beverage items.
4. Pushes the sale of food and beverage items.
5. Assists in seating the guest
6. Present guest check, receives payment and remits the same to the cashier.
7. Performs side duties and other assignments given by his superior.
• BUSBOY
• Dining room helper and runner.
• SPECIFIC DUTIES:
1. Assist the waiter in setting up the table and in the preparation of mis-en-
place.
2. Clears the tables of soiled dishes and carriers them to the dish washing area.