Menu Presentation
Transcript: What is menu? Types of menu The function of menu Prix-Fixe Menu Du Jour means “of the day’ .Du jour menus are changed frequently and concentrate on seasonal ingredients, and emphasis is on preparing food as fresh as possible. A menu that is more pricing than a menu type, as the form is determined by what you order. Why do we need a menu in a restaurant? The traditional menus served in restaurants and are laminated or printed. They’re frequently used in diners, fast food chains and casual diners, with the categories divided into salads, soups, appetizers, sides, desserts and entrees. -Make sure there are a few economy dishes that are below the average price of the dishes as well as a few expensive specialty items. Menu Presentation (Group A) Menu has deeper meaning People can know the food products offered by the restaurant Menu can show the pricing of food products offered Menu can illustrate and show the pictures of food product Menu can show clearer description of food products,customer can understand food product more easily Menu can show monthly special food products and show seasonal food products Menu can also show extra information about the restaurant such as special promotions,restaurant background,and operating hours Can show chef's recommendation dishes Menu is the piece of papers that contain of types of food and drink. The word "menu," like much of the terminology of cuisine, is French in origin. It ultimately derives from Latin "minutus," something made small; in French it came to be applied to a detailed list. The original menus that offered consumers choices were prepared on a small chalkboard, in French a carte; so foods chosen from a bill of fare are described as "à la carte". The Cycle Menu Provide guests with list of food and prices have to offer Reflection of restaurant concept and image -It’s best to leave each dish’s appearance to your customers’ imagination. CONCLUSION Menu planning Static Menus List the food items and prices Describe each dish Introduction Food and Beverage Operations 10/2/2015 (Tuesday) Mr. Cheng Mun Kid Sketch a mock-up of the basic menu layout A la Carte Menu This menu can vary from drinks or canapés to a sit down banquet e.g. Weddings, anniversary, dinner dance. Leong Sue Yen ( J 1401 5703) Eng Yong Xiang ( J 1401 5366) Kogila Veloo ( J 1401 4699) Shahmi ( J 1301 3808) Kelly Ng Suet Li ( J 1401 5113) -The easiest way to do this is by writing columns (Food Item, Description, Price). -Make sure it’s clear which item belongs to which description or price. -Consider offering diet-specific dishes. -Consider offering specials during happy hour . -Look for variation in pricing for add-ons or special preparations. Party or Function Menu What if a restaurant has no menu? -The food items themselves should have descriptive titles. -Include a brief description of all the ingredients in the dish. Add photos with caution Du Jour Menu A list of menu items or dishes that is changed each day during the cycle and repeated. . THANK YOU Customers do not know about the restaurant The restaurant cannot attract more customers Customers need to imagine themselves Many questions from customers about product knowledge Unclear information about pricing A healthy meal - Balance diet, methods of cooking, ingredients, calories Special diet meal - Diabetics, allergies, high blood pressure Culture & religion influences - Halal, preparation method, equipment used, vegetarians A menu that offers you numerous courses for a fixed price tag.
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