Menu:

. A well-planned menu serves as a catalyst that drives all

operational functions: purchasing, production, and service. It is also a management control that influences
resource, acquisition and utilization. These resources include food, labor, equipment, time, money, and
facilities.

A menu is a detailed list of food items that may be ordered (as in a restaurant)

or served (as in a hospital, school, or corrections facility). A menu is a reflection

of an operation’s mission and, therefore, will vary greatly from one organization

to the next. In the retail setting, the menu is designed to attract customers and

generate sales, whereas noncommercial, on-site operations plan menus to meet

the needs and wants of a known population. Regardless of the type of foodservice,

careful planning, implementation, and evaluation of the menu are essential to the

success of meeting customer needs and preferences within available resources.

THE MENU;The menu is the single most impactful management tool in a

foodservice operation.

Q;what is the concept of menu and in the front of house?

*Most of us think of a menu as a printed list of entrées, side dishes, and beverages offered

in a restaurant. This is the front-of-the-house concept for a menu.

Q;what is the concept of menu for food service manager?

*. It refers to a plan, if not an entire program of several functional menus, that influences every aspect of the
foodservice operation and the greater organization. It also relates to the comprehensive and, sometimes,
arduous process of deciding what to offer and how to get the menu “into the system.

Q;what is the primary role of foodservice manager?

” The primary role of the manager relative to the menu is to plan and implement menus for each business unit,
and then manage the menu program to ensure that food is prepared and served to meet standards of quality
every time an item or meal is ordered or served. The collection of all menus for a specific foodservice operation
is referred to as the master menu and is used to manage the entire foodservice: front and back of the house.

MENU PLANNING AND MAINTENANCE:

menu planning will ensure that all aspects of an operation are considered for maximum efficiency and
effectiveness.
*external factor that influence a menu ;Social issues such as dining trends and food preferences.

TYPES OF MENUS:

1)A static menu, or* set menu, means that the same menu is used each day. This type of menu is found in
restaurants and other foodservices where the clientele changes daily or where there are enough items listed
on the menu to offer sufficient variety. Many hospitals are now experimenting with static or hotel-style menus
because of shorter patient stays and implemen tation of the room-service concept. Some flexibility can be built
into the static menu by changing an item or two daily or offering daily specials. On the other hand, the static
menu may be quite limited in choice, as in many quick-serve restaurants.

2) single-use menuis a menu that is planned for a certain day or event and is not repeated in exactly the same
form. This type of menu is often used for special functions, holidays, or catering events.

3)the cycle menu, a planned set of menus that rotate at definite intervals of a few days to several weeks. The
length of the cycle depends on the type of foodservice operation.

advantage of cycle menu;

After the initial planning has been completed, time is freed for the planner to review and revise the menus to
meet changing needs such as holidays, vacations, changes in personnel, or availability of a food item.
Repetition of the same menu aids in standardizing preparation procedures and in efficient use of equipment.
Forecasting and purchasing are simplified and, with repeated use of the menus, employee workloads can be
balanced and distributed evenly.

disadvantages of cycle menu:

They may become monotonous if the cycle is too short or if the same food is offered on the same day each
week. The cycle menu may not include well-liked foods often enough, or it may include unpopular items too
frequently. The cycle menu may not allow for foods that come into the market at varying times of the year, but
many foodservices solve this problem by developing summer, fall, winter, and spring cycles; others note the
seasonal alternatives on the menu.

Menu selection types:

1)A full-selective menu offers at least two choices in every category. The advantage of this approach is that it
allows maximum choice to the customer. The primary disadvantage of full-selective menus is the obvious
demand on operational resources. Ingredients and food products must be available in inventory to meet menu
demand, and the production staff must have the skills and flexibility to respond to the variety of choices. In
response to these demands and as a result of shorter hospital stays for patients, many health care facilities are
implementing limited or semiselective menus.

2)A limited or semiselective menu allows one or more selections in some of the menu categories. For example,
a long-term care facility may offer two entrées and two dessert selections at lunch and dinner, but no choice in
the vegetable and salad categories. Restaurants, on the other hand, may offer a choice of entrées accompanied
by standard side dishes. This approach to menu planning is sometimes referred to as center-of-the-plate.

3)A nonselective menu (also referred to as a preselective or a house menu) offers no

choice in any category. Organizations using the nonselective menu usually have a list of al ternatives to offer in
the event that a customer does not want any of the menu items offered. These are frequently referred to as
“write-ins” in the health care industry because they are handwritten directly onto the patient menu.

Menu pattern:

An outline of food to be included in each meal and the extent of choice at each meal.

Du jour menu: (Menu of the day)

Meal plan

The number of dining options offered within a specific time period,usually 24 hours.

* traditional meal plan has been three meals a day, including breakfast, lunch, and dinner, served within a
certain time span.

In some cases, the larger meal has been served at noon, resulting in a pattern of breakfast, dinner, and supper.
In foodservice, the trend is moving away from this traditionally structured plan because of the desire of many
patrons to eat what they want and when they want it. To accommodate these dining preferences, cafeterias
and other retail units now offer a wide variety of selections during all hours of operation.

Inspiration:

Food magazines are another source of menu ideas for most any type of foodservice.

Common sources of inspiration include the customers, employees, menus at local restaurants, cooking shows,
and culinary Web sites. It is important for the menu planner to understand that great menu ideas can come
from a variety of places. A creative open approach to new menu ideas and concepts will keep current and
potential customers interested in the dining program.

THE MENU PLANNING PROCESS:

A primary goal of a foodservice is to serve food that is pleasing to the clientele. However, numerous factors,
both external and internal to the foodservice, need to be taken into con sideration when planning menus.
External influences are often political, social, and economic and reflect trends that can influence the menu
planning process.

Internal factors tend to fall into four categories of influence, including the organizational mission, the
customer, inputs, and operations. Organizational influences include components of the organization’s business
plan such as its mission, vision, and philosophy. Customer characteristics such as age, ethnicity, and health
status play a huge role in menu planning. Significant inputs are money for food and allocations of labor.
Operational func tions including purchasing, production, and service need to be carefully considered along with
managerial controls such as the budget to ensure that the menus can be implemented and served within
available resources.

short questions related to menu planning:

1)What are the advantages of using a cycle menu?

2)How can cycle menus help with standardizing preparation procedures?

3)What are the potential disadvantages of cycle menus?

4)How can menu planning accommodate dietary restrictions and guidelines?

5)What factors should be considered when planning a menu for individuals with food allergies?

6)How can menu planning ensure nutritional balance for modified diets?

7)What role does cultural and religious considerations play in menu planning?

8)How can menu presentation influence food choices for modified diets?

9)What are the challenges in sourcing ingredients for modified diets?

10)How can menu planning support efficient resource allocation and utilization in a foodservice operation?

11)How can cycle menus help with standardizing preparation procedures? ([1]:142)

12)What factors should be considered when planning a menu to accommodate dietary restrictions and
guidelines? ([1]:142)

13)How can menu planning take into account cultural and religious considerations? ([2]:Chapter 5/The Menu)

14)What are some current trends in menu planning to accommodate changing eating habits? ([2]:Chapter
5/The Menu)

15)How does budgeting play a role in menu planning? ([2]:Chapter 5/The Menu)

16)What are some considerations for menu planning in noncommercial organizations like schools or healthcare
facilities? ([2]:Chapter 5/The Menu)

17)How can menu planning reflect the food preferences of customers? ([2]:Chapter 5/The Menu)

18)What are some strategies for pricing menus strategically to cover costs and generate profit? ([2]:Chapter
5/The Menu)

19)How can menu planning accommodate individual customization, such as personalized pizzas or made-to-
order pasta? ([3]:Part Two/The Fundamentals)

20)What are some options for side dishes that can be offered with meals? ([3]:Part Two/The Fundamentals)

21)How can menu planners take into account local and regional food customs and religious restrictions?
([1]:Chapter 5/The Menu)

22)What are some current trends in consumer demand for menu items, such as environmental impact and fair
trade? ([1]:Chapter 5/The Menu)
23)How has the traditional three-meals-a-day pattern changed, and how does it affect menu planning?
([1]:Chapter 5/The Menu)

24)What role does budgeting play in menu planning, and how is the amount of money allocated for food
determined? ([1]:Chapter 5/The Menu)

25)How do menu planners accommodate limited funding for raw food costs in noncommercial organizations
like schools or healthcare facilities? ([1]:Chapter 5/The Menu)

26)What are some strategies for strategic menu pricing to cover costs and generate profit? ([1]:Chapter 5/The
Menu)

27)How can menu planning reflect dietary guidelines, such as the My Plate concept? ([1]:Chapter 5/The Menu,
[2]:Part Two/The Fundamentals)

28)What are some options for personalized or made-to-order menu items, like personalized pizzas or made-to-
order pasta? ([2]:Part Two/The Fundamentals)

29)What are some choices for side dishes that can be offered with meals? ([2]:Part Two/The Fundamentals)

30)How can menu planning accommodate different dietary needs, such as heart-healthy options or low-sodium
choices? ([2]:Part Two/The Fundamentals.