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Meals & Menu Planning

Meals & Menu Planning

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Published by kalpantm
THIS PPT. IS GIVEN BY OUR RESP. SIR TO US FOR UNDERSTANDING THE BASIC OF MENU PLANNING ITS GEPFUL FOR THOSE WHO R IN CATERING COLLEJ KINDLY HAVE A WATCH ON IT
THIS PPT. IS GIVEN BY OUR RESP. SIR TO US FOR UNDERSTANDING THE BASIC OF MENU PLANNING ITS GEPFUL FOR THOSE WHO R IN CATERING COLLEJ KINDLY HAVE A WATCH ON IT

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Categories:Types, Recipes/Menus
Published by: kalpantm on Feb 07, 2010
Copyright:Attribution Non-commercial

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07/12/2013

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MEALS & MENU PLANNING
 
AIMS & OBJECTIVES 
In this lesson we shall discuss about the menu.After completion of this lesson you will be able tounderstand:Ø Menu and the types of menuØ Menu format and basic principles for organizing amenuØ French classical menuØ Food and their usual accompaniments
 
 
Menu is the statement of food andbeverage items available or
provided by food establishments
primarily based on consumerdemand and designed to achieveorganizational objectives. Itrepresents the focal point aroundwhich components of food servicesystems are based. The menu isdesigned carefully what the outletwants to cater for, keeping in mind
the type of clientele. The main
advantage of a well-planned menuis that it leads to consumersatisfaction. It also helps to motivatethe employees for a responsible andsuccessful service. A successfulmenu depends upon composition-the right combination of foods,
prepared perfectly, to the entire
satisfaction of the customer. Menu isa document that controls and directsan outlet's operations and isconsidered the prime sellinginstrument of the restaurant.

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