Importance On Maintaining The Principles of Organizing A Menu
Importance On Maintaining The Principles of Organizing A Menu
Importance On Maintaining The Principles of Organizing A Menu
On
“Importance on maintaining the principles of
organizing a menu”
Submitted To
Shahnawaz Kamal
Lecturer
Department of Tourism & Hospitality Management
World University of Bangladesh
Submitted By
Name: Stanly Prem D’ Rozario
ID No: WUB15/18/14/197
Roll: 197 Batch: 14th
Introduction:
In general, however, the table d'hote or a part menu, which changes daily or cyclically, is prepared in-
house (on a typewriter or computer) and duplicated as necessary. A separate menu listing the daily
specials might also be prepared. In many restaurants the table d'hotel or a part menu and the daily specials
contain only a fraction of what is offered. Often an a la carte menu, from which the guests can select an
array of dishes that are always available, is also provided. If an a la carte menu is offered, the other menus
are inserted in or clipped to its folder. The daily menus may also be placed at every seat, but in most
establishments they are offered by the service staff along with the regular a la carte menu.
What Is Menu?
Menu is a designed paper which contains all the food and beverages sold in a restaurant and is place on
each table for people to make an order of what they want to eat or drink. There are five primary types of
menu are:
1. A la carte menus,
2. Static menus,
3. Du jour menus,
4. Cycle menus,
5. Table D'Hote menu.
Advantages:
Preplanned or predesigned menus enable the caterer to ensure that good menu planning is
practiced.
Before selecting dishes that he or she prefers, the caterer should consider what the customer likes,
and the effect of these dishes upon the meal as a whole.
Menus which are planned and cost in advance allow banqueting managers to quote prices
instantly to customer.
Menus can be planned taking into account the availability of kitchen and service equipment,
without placing unnecessary strain upon the equipment.
The quality of food is likely to be higher if kitchen staffs are preparing dishes that they are
familiar with and have prepared a number of times before.
Disadvantages:
Preplanned and predesigned menus may be too limited to appeal to a wide range of customers.
They may reduce job satisfaction for staff that has to prepare same menus repetitively.
They may limit the chef’s creativity and originality.
Conclusions:
The menu is very important for every restaurant and attracts the customer. So that, maintaining the
principles of organizing a menu is very important and profitable for the Hotel or Restaurant’s. And also
Importance of Maintaining Organizations.