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  • INTRO MENU ASSIGNMENT

    Diunggah oleh

    satyanehra
    202 tayangan10 halaman
    This document provides an introduction and overview of menus for restaurants. It discusses the history of menus dating back to the 15th century. It then defines what a menu is and lists the primary types of menus. The document outlines important considerations for menu planning, such as the type of meal, establishment, guests, and season. It lists characteristics that make an effective menu, including being informative and guiding customers. Finally, it discusses the functions of a menu like introducing the establishment and determining kitchen equipment needs.

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    Assignment on Menu

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    This document provides an introduction and overview of menus for restaurants. It discusses the history of menus dating back to the 15th century. It then defines what a menu is and lists the primary types of menus. The document outlines important considerations for menu planning, such as the type of meal, establishment, guests, and season. It lists characteristics that make an effective menu, including being informative and guiding customers. Finally, it discusses the functions of a menu like introducing the establishment and determining kitchen equipment needs.

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    Attribution Non-Commercial (BY-NC)
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    Tandai sebagai konten tidak pantas
    202 tayangan10 halaman

    INTRO MENU ASSIGNMENT

    Diunggah oleh

    satyanehra
    This document provides an introduction and overview of menus for restaurants. It discusses the history of menus dating back to the 15th century. It then defines what a menu is and lists the primary types of menus. The document outlines important considerations for menu planning, such as the type of meal, establishment, guests, and season. It lists characteristics that make an effective menu, including being informative and guiding customers. Finally, it discusses the functions of a menu like introducing the establishment and determining kitchen equipment needs.

    Hak Cipta:

    Attribution Non-Commercial (BY-NC)
    Unduh sebagai PPTX, PDF, TXT atau baca online dari Scribd
    Tandai sebagai konten tidak pantas
    dari 10

    ASSIGNMENT

    ON
    MENU

    SUBMITTED TO :
    MANOJ KUMAR(LECT.)

    SUBMITTED BY:
    SULENDER SINGH
    INTRODUCTION TO
    MENU
    • Menu or bill of fare is the list of food and beverages
    items offered in the restaurant.
    • It is said that the history of menu goes back to year
    1541, when Duke Henry of Brunswick was fare
    refering a long slip of paper. when he was asked
    about that paper he said it was a form of programme
    or dishes and with the help of that paper he could
    see what was coming and reserve this appetite
    accordingly ,later this idea become popular. In this
    way menu came in picture.
    WHAT IS MENU
    1. A menu is the range of food and beverages items offered
    in a food service outlet.
    2. The menu is the primary control for the food service
    system and impacts all components of the system.
    3. List of items available for selection by a costumer and the
    most important internal control of food service.
    4. The menu is a key component of a foodservice operation.
    It establishes inputs needed by the system . A change in
    menu can impact all aspects of foodservice system.
    TYPES OF MENU
    1. A la carte menu
    2. Table d’ hot menu
    3. Combination menu
    4. Fixed menu
    5. Combination menu
    6. Meal times menus
     Lunch menu
     Brunch menu
     Dinner menu
     Supper menu
     Tea menu
    MENU PLANNING
    • Menu planning mean to compose series of
    dishes selection for a meal. For menu planning
    ,it is essential that we should know about the
    sequence of a course. There are eleven
    courses in french menu. But in modern time,
    the courses are rasticted to appetiser, soup,
    main course, and sweet dishes.
    POINTS TO BE CONSIDERED
    WHEN COMPILING A MENU
    1. Type of meal
    2. Type of establishment
    3. Type of guest
    4. Capabilities of kitchen staff
    5. Season
    6. Occasions
    7. Language of the menu
    8. Price of menu
    CHARACTERSTICS OF MENU
    1. Sells
    2. Image
    3. Identity
    4. Experience
    5. Informative
    6. guid
    QUALIFICATIONS OF MENU PLANNERS

    1. Wide knowledge of food


    2. Knowledge of different methods of preparing
    and serving food
    3. Knowledge of aesthetically presentation of
    food
    FUNCTION OF MENU
    1. Introduce the establishment to the customer
    2. Help to prepare shopping list
    3. Determines the types of equipments
    4. Determines the types of skills in kitchan staff
    5. Determines the style of service of food
    6. Satisfies the needs of customers
    THANK
    YOU

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