1.How student has been able to illustrate menu and f&b service menu planning ideas into action.
Answers
Answer:
Importance of the menu
Types and categories of menus
Advantages and disadvantages of different types of menus
Principles of menu planning and factors to consider
Steps in planning menus
Menu psychology
Accuracy in menus
Learning Objectives:
Recognize the importance and use of menus as a management control tool
Describe categories and characteristics of different types of menus
List advantages and disadvantages of cycle menus, standard (static) menus, and daily menus
Describe effective menu planning principles
Describe various factors to consider when planning menus for customers in a foodservice operation’s target market
Order the steps in menu planning from start to finish
Recognize examples of menu psychology common in the industry
Recall “truth in menu” and menu labeling guidelines for writing menus
Key Terms:
Dietary Guidelines for Americans
Cycle menu
Daily (or single-use) menu
Static menu
Theme menu
Sociocultural factors
Aesthetics
Cross-utilization
“Truth in menu”
Menu labeling
Menu psychology
IMPORTANCE OF THE MENU
You are a foodservice manager. What is the first thing that comes to mind when you hear the following: appetizers, entrees, desserts, daily specials, ethnic cuisine, fine or casual dining, pricing psychology, trends, cut food costs, reduce your staff, dietary guidelines, government regulations, sustainability, special diets, food delivery, marketing, equipment, customer demand?
Each of the above words probably brought quite a few different thoughts to mind. One word, however, affects—and is affected by—every term on the list: THE MENU.
The importance of the menu to a foodservice operation cannot be emphasized too often or too much. The fact that it is an early topic in this book underscores its importance for those studying the management of foodservice operations. The menu is also called “the driver” of a foodservice operation. This descriptive term indicates that every part of a foodservice operation is affected by the menu and stresses how the menu is a managerial tool for controlling many aspects of a foodservice operation. As you learn more about menus and menu planning, keep in mind menus from your favorite restaurants or your recent meals in other types of foodservice operations.
Explanation:
Menus can be categorized in a variety of different ways and there are different types of menus, which are often associated with particular types of foodservice operations. A classic way to categorize menus is by how often they repeat.
Static menus are those that basically stay the same every day and are most typically used in quick service to upscale casual restaurants. These types of menus may be presented on a menu board or in some type of printed format, sometimes laminated so it is easily cleaned, that is handed to the customer. Typical sections of a lunch or dinner static menu include appetizers, salads, entrees (often further divided), sides, desserts and beverages. Choices may be limited, as they are in some quick service, such as McDonalds or Five Guys, and quick casual restaurants, such as Panera and Chipotle, or choices may be extensive requiring a menu that resembles a small book, such as the Cheesecake Factory.
Cycle menus are most often used in non-commercial foodservice operations that serve the same group of customers every day, such as corporate dining (business and industry), healthcare, schools, and long-term care or CCRCs. A cycle menu follows a particular pattern designed to meet the needs of the operations customers and repeats on a regular basis. The length of the cycle should be set with the customer in mind. For instance, a hospital can typically use a shorter cycle menu, perhaps five to seven days, for patients, since most do not stay in the facility for many days. However, a foodservice operation in a continuing care retirement community may need a cycle as long as six weeks since customers may be eating in the CCRC dining room on a daily basis. Cycle menus are often planned seasonally so an operation might have a spring, summer, and fall/winter cycle.
Daily (or single-use) menus change on a daily basis or may be planned for a special event with a one-time use. Daily menus are often used in fine dining or for foodservice operations that feature locally sourced products, which are available in the market on a given day. Alice Water’s Chez Panisse restaurant uses a daily menu to highlight seasonal and locally available foods with a “farm to table” approach. Single-use menus are planned for catered events like banquets or parties, and are also used in many operations for “daily specials.”
Other ways to categorize menus