Fbs Chapter5 Menu Management

CHAPTER 5: MENU
MANAGEMENT
MENU MANAGEMENT
MENU
 A menu is a list of specific foods or dishes
that fit the meal pattern selected
MEAL PATTERN
 The meal pattern is something like an
outline which lists the parts of the meal,
called courses. It suggests the kinds of food
that make up each courses.
SEQUENCE OF MENU
Appetizer
Soup
Salad
Pasta
Main Dish/ Entree
Dessert
Beverage
FUNCTIONS OF MENU
 Breakfast Menu – this is served during 7:00 o’clock in the morning.
 AM Snack Menu – this is usually served at 10:00 o’clock in the morning.
 Brunch Menu – this is a combination of breakfast and lunch and starts at
11:00 o’clock in the morning.
 Lunch Menu – this is served at 12:00 o’clock noon.
 Pm Snack Menu – this is served at 3:00 o’clock in the afternoon.
 Merienda Cena – this is served at 5:00 o’clock of the afternoon.
 Dinner Menu – this is served at 7:00 o’clock in the evening.
 Midnight Snack – this is served at 12:00 midnight.
MEAL PLANNING
Is the process whereby resources both material and
human are used to obtain goals that have to do
feeding the individual and evaluating the meal service.
RULES IN MENU PLANNING
 Plan several day’s meals at one time, utilizing simple menus that
are easy to prepare and serve.
 Include more of one-dish meals like sinigang, nilaga, bulanglang .
Tinola, etc.
 Plan meals that have interesting variety in color, texture and
flavor.
 Plan to serve foods that are not only in season but also enjoyed
by the dinner.
RULES IN MENU PLANNING
 Plan dishes the do not entail too much preparation at one
time. If possible, preparation can be started the day before
the dish is served.
 Consider palatable foods the rich essential nutrients.
Consult the different food guides.
 Make out a market list to avoid extra trips to the food store.
 Utilize left-over and “convenience” foods when necesary.
KINDS OF MENU
TABLE D’ HOTE
 this is the set menu forming a complete meal at a set
price. A choice of dishes must be offered at all courses,
the choices and number of dishes will usually be limited.
For example:
Set A Cost: Php 180.00
Mushroom Soup
Fish Fillet with Tartar Sauce served with Plain Rice
Red Tea
KINDS OF MENU
A LA CARTE
 this is a menu with all the dishes individually
priced. The customer can therefore compile his
own menu, A true ala carte dish should be
cooked to order and the customer should be
prepared to wait for this service.
For example:
Soups
Consomme Royale_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _Php 105.00
Salads
Mixed Green Salad_ _ _ _ _ _ _ _ _ _ _ _ _ _ _Php 150.00
KINDS OF MENU
A SPECIAL PARTY MENU
 these are menus for banquets and parties
of all kinds like birthday, wedding receptions,
anniversaries, debuts, conventions, etc.
CYCLE MENU
 a set of menus rotated to a definite pattern.
Selective Menu
 a complete meal that provides choices
or selections of courses
MENU PLANNING GUIDE
1. First, select the the main dish/entree.
2. Secondly, add the appropriate vegetables or side
dish.
3. The appetizers, soup, dessert and beverage are
selected lastly.
CARDINAL RULES OF MENU
PLANNING
NUTRITIVE ASPECT / NUTRITIONAL ADEQUACY
 The provision of palatable foods that is rich in essential nutrients.
Nutrients needs of an individual by age, sex, body, build and
activities engaged in by the individual.
*Nutritional value should be categorized
*Balance diet should be maintained
PLANNING
ECONOMIC ASPECT / THE FOOD HABITS
 The food budget is influenced by the company’s income, knowledge of
the marketing staff’s shopping skills, varieties of food, and their goals and
values.
*Foods in season should be utilize
*Use locally available foods
*Utilize proper substitute
*Leftover can be recycled into new dishes
PLANNING
MANAGERIAL ASPECTS / MANAGERIAL TIME AND
SKILL
 The length of the meal preparation, the amount of experience an the
time available are to be considered.
*According to your capabilities
*So that it does not make excessive use of one equipment
*So that it does not require last minute preparation
*So that preparation can be dovetailed
PLANNING
A AESTHETIC ASPECT / AND PSYCHOLOGICAL
ASPECTS OF FOOD
 The proper combination of flavor, texture and shape as well, as
variety in color, form, and arrangement etc.
*Color
*Texture
*Shape / form
*Flavor
PLANNING
DIFFERENT IN FOOD HABITS
 This includes the dietry habits of nationality groups, regional food
patterns and socio-economic background.
*Muslim Halal foods
*Indian Vegetarians
*Dietry foods
PLANNING
SUITABILITY, AVAILABILITY, AND QUALITY OF
THE FOOD TO BE SERVED
*Freshness of foods
*Preparation with proper sanitation and hygiene
*Appropriate use of temperatures
PLANNING
EQUIPMENTS AVAILABLE FOR FOOD
PREPARATION
*Kitchen Wares
*Hollow Wares
*Silver Wares
*Miscellaneous Wares
THANK YOU

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CHAPTER 5: MENU

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