A classic way to categorize menus is by how often they repeat. Menus can be categorized in a variety of different ways and there are different types of menus, which are often associated with particular types of foodservice operations. As you learn more about menus and menu planning, keep in mind menus from your favorite restaurants or your recent meals in other types of foodservice operations. This descriptive term indicates that every part of a foodservice operation is affected by the menu and stresses how the menu is a managerial tool for controlling many aspects of a foodservice operation. The menu is also called “the driver” of a foodservice operation. The fact that it is an early topic in this book underscores its importance for those studying the management of foodservice operations. The importance of the menu to a foodservice operation cannot be emphasized too often or too much. One word, however, affects-and is affected by-every term on the list: THE MENU. What is the first thing that comes to mind when you hear the following: appetizers, entrees, desserts, daily specials, ethnic cuisine, fine or casual dining, pricing psychology, trends, cut food costs, reduce your staff, dietary guidelines, government regulations, sustainability, special diets, food delivery, marketing, equipment, customer demand?Įach of the above words probably brought quite a few different thoughts to mind. Recall “truth in menu” and menu labeling guidelines for writing menus.Recognize examples of menu psychology common in the industry.Order the steps in menu planning from start to finish.Describe various factors to consider when planning menus for customers in a foodservice operation’s target market.Describe effective menu planning principles.List advantages and disadvantages of cycle menus, standard (static) menus, and daily menus.Describe categories and characteristics of different types of menus.Recognize the importance and use of menus as a management control tool.Principles of menu planning and factors to consider.Advantages and disadvantages of different types of menus.
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