WHAT IS MENU???

A list of food items in specific

order of the dishes to be
served in succession a given
meal.
FOOD SERVICE INDUSTRY

• INSTITUTIONAL
• INDUSTRIAL
• COMMERCIAL
 Characteristics of the
Successful menu planner

• Managerial skills
• Technical knowledge
• Interpersonal skills
• High ethical standards
 Criteria for Evaluating
Suppliers
• Food safety policies
• Size and services
• Staff and labor relations
• Purchasing power and financial
position
• Products and prices
• Reputation
• Value
What are the main control
points in food service?

• Menu planning
• Preparing
• Cooking
• Holding
• Serving
• Service
• Customer satisfaction
Why is the menu the most
important planning and
marketing tool of every
food service operation?

• The menu dictates what food items

must be prepared.
• The menu communicates the
operation image.
• Influence how the premises design.
• The menu dictates such things as
service style.
 Priority concerns of the
menu planner!!!
• Wants and needs.
• Eating trends.
• Flavor.
• Nutritional.
• Temperature.
• Cost
• Aromatic appeal.
 Priority concerns of the
menu planner (cont.)

• What are the selling price?

• Which of my competitor are
direct and which are indirect?
• What type of menus are being
offered?
 MENU BALENCE
Once the menu items have been
selected, the menu should be
balanced with tow key areas in
mind.

(1)Business
(2)Aesthetics
 BUSINESS
Relationship between……

(1)Food cost
(2)Menu price
Attain financial goals
 AESTHETICS

Meal construction……
• Colour.
• Texture
• Flavour
• Variety
• Nutritional value.
 MENU DESIGN
What question need to be
considered when design the
menu???
1. How many menu items are being
placed?
2. Who are my customer group?
3. Am I using the same menu all day?
4. Are my menu easily replaceable?
 FAST FOOD OPERATION
• Low average check APC
• High turn over
• Limited square footage
• Bright lights
• Limited seating comfort
• Limited menu
• Has to pay first
 OPERATION OF MENU
PLANNING

• COMFORTABLE SEATING.
• CHOICE OF MERE FOOD ITEMS.
• GOOD QUALITY OF DÉCOR.
• HIGH CHECK AVERAGE.
 MENU ITEM
DISCRIPCTION

Main ingredient

What do we want to tell Important secondary

Our customer? ingredient

Method of preparation
PRESENTED BY:- ARVIND KUMAR TIWRI
SEC. A ROLL NO.-44