Question

Explain briefly giving examples : a. Concept and use of cycle menu in a food service unit.

Answer 1

Answer

A cycle menu is a series of menus that is planned for a specific period of time, for instance 2 weeks. The menu, during the 2 weeks, is different each day during the cycle. At the end of the cycle, the menus are repeated, following the same order as done during the earlier two weeks.

More⬇

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.

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