Professional Documents
Culture Documents
Facilities
Types of Menu
Table D’hôtel
menu that group
several food items
together at a single
price.
Types of Menu
Du Jour
is a menu of group food
items served only for
that day (du jour means
“of the day”)
This menu is a
combination of a la
carte and table d’hôtel
menu.
Types of Menu
Limited Menu
is simply one on
which selections are
limited or fewer
offering choices.
One of the very
important benefit of
operators in using this
menu is cost control.
Types of Menu
Cycle Menu
refers to several
menus that are offered
in rotation for a
particular period.
Types of Menu
California Menu
items that are
available at any
time of the day.
Originated from
California that offers
breakfast, snack, lunch,
fountain, and dinner
Types of Menu
Breakfast Brunch Luncheon
Process 3.Budget
Guidelines
•Equipment and
Physical Facilities
•Purchasing and
•Personnel
2. The Customers Availability of
•Demographics Food
•Sociocultural •Style of Service
1.Organizational Influences
Mission and •Nutritional
Goals Requirements
•Dietary Reference
Intake
•Food Consumption,
Trends, Habits, and
Preferences
Menu Planning
Process
1.Organizationa • Clear objectives
l Mission and • Appropriate planned menu
Goals • Consistency with the OMG.
Menu Planning
Process Sociocultural
refers to the Demographics
combining of the refers to the
social and statistics of
2. The cultural factors of
a population
Food populations.
Customers Consumption,
Trends, Habits,
and
Preferences
Dietary
Nutritional
Reference
Requirement
Intakes
Menu Planning
Process
3.Budget
• Personnel availability and skills are
Guidelines factors to consider when determining
the variety and complexity of a menu.
Menu Planning
Process
4.Production • Production and Service Capabilities
The menu planned for any given day
and Service must be one that can be produced in
Capabilities the available work space and with the
available equipment.
Factors that Affect
Menu Planning Nutritional Influence
Items
Breads
Garnishes
Desserts
Salads
Vegetables
and “sides”
Soups and
Sandwiche
Entree s
Standardization of Recipe
and Recipe Quantification