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CH-6 Menu & Menu Planning
CH-6 Menu & Menu Planning
M Kolkata Campus
I. I. H. M Kolkata Campus
I. I. H. M Kolkata Campus
I. I. H. M Kolkata Campus
I. I. H. M Kolkata Campus
Menu is a tool which encompasses three broad objectives to achieve desired & predetermined Economic objectives Merchandising & Marketing objectives Production & quality objectives.
Following are the other considerations & objectives of menu planning. Contd.
Objectives ,Contd..
To assess the type & layout of the food service area and requirements of the china, silver & glassware. To assess the skills of food service area staff that is required. To find out the type/quantity of inventory to be maintained. To strike a proper balance in the menu, i.e from light to heavy & then heavy to light. Contd
Contd.
Vary the sequence of preparation of each course & change the seasoning ,flavouring & presentation. To ensure that the proper sequence is followed that the garnishes are in harmony with the main dishes. Use commodities & methods of cooking which will preserve the natural nutritive properties of the raw materials. To avoid either clashes of colour or repetition of similar colour.
7 Course Cold Appetizer Soup Hot Entree Main Course Vegetables Warm Salad Cheese Dessert
Design considerations
Font Size - Large enough to read & small enough to handle Descriptive copy - Short descriptions for each item (one liners-Discuss) Printing- Large enough to read , upper case for headings & sub-headings. Listing- Items listed in order eaten; Profitable items first & last in a column. Cover- fits dcor Design of the menu should match the ambience & dcor of the outlet.
I. I. H. M Kolkata Campus