EVALUATIONS OVER BREAKFAST

BURRITOS
1. What went well in lab?
2. What could have improved in lab? What would you do differently if you had the chance to
redo lab?
3. What did you like or not like about the lab process?
4. Rate your product on a scale of 1-5 (1 being the worst, 5 being the best) and explain why
you rated it that way.
5. Rate your partners and yourself on a scale of 1-5. Give an explanation why you rated
them that way.
6. Would you make this recipe again?
7. Compare this lab with a previous lab- how were they different and how were they the
same?
MENU
INFLUENCES
INFLUENCES ON MENU

Target customers
Price
Type of food
Equipment
Skill of workers
Geography and culture
Eating trends
USING SECTION 12.1 IN THE CULINARY
ESSENTIALS TEXTBOOK(PG 308-309)
Read about the factors that can
influence a menu. Explain in your
own words why each factor is
important for menu development. Price
Type of Food Served
Equipment
Example: Target Customers: Skill of Workers
Knowing which customers a Geography and Culture
restaurant wants to target is Eating Trends
important because menu dishes,
prices, and design style can help
attract customers who will want to eat
at that restaurant.
MENU T Y PES
MENU TYPES
Fixed menu: offers the same dishes every
day for a long period of time. Hotels
Cycle menu: used for a set period of time
(a week, month, or longer). Schools
Du jour menu: dishes are available on that
particular day, such as daily specials.
Restaurants that offer specialty items
A la Carte: each food and beverage item
priced and served separately.
Semi-a la Carte: Appetizers and desserts
priced separately.
Table d-hote: complete meals for one set price Banquet
menu
Prix Fixe: Similar to table d-hote, but the customer
chooses one item from each course. Elegant restaurants
Meal-based: dishes available for a single meal.
(Breakfast, lunch, and dinner)
California: A restaurant that lists breakfast, lunch, and
dinner meals all together on one menu- items are served
all day.
MENU
PL A NNING AND
DESIGN
PRINCIPLES

Variety
Balance
Truthfulness
Nutrition
Flexibility
USING PAGES 314-316

R E A D A B O U T T HE
PRINCIPLES B E P R E PA R E D

Variety
Balance
Truthfulness To share your answers with your table.
Nutrition
Flexibility And to discuss with the class what your two principles
were and why you picked them.

Write which TWO principles you think are most important

and WHY.
MENU DESCRIPTIONS

Should entice with honest descriptions

 WRITE A MENU DESCRIPTION FOR
THE FOOD ITEMS BELOW
Menu Item Description

Example: Potato Skins Example Answer: Idaho potatoes

smothered with diced scallions, crumbled
bacon, and grated shredded cheese.
Served with a side of sour cream.
Steakhouse noodle soup

Grilled chicken salad

Turkey and dressing

Cheddar cheese mashed potatoes

Apple pie

Raspberry lemonade
MENU ST Y LE
AND DESIGN
MENU STYLE AND DESIGN

Printed
Clip on
Table Tent
Menu board
Spoken Menu
MENU
CATEGORIES
APPETIZERS, SOUPS, SALADS
COLD ENTREES, HOT ENTREES,
SANDWICHES
ACCOMPANIMENTS, DESSERTS,
CHEESE AND FRUITS, BEVERAGES
PRICING
PRICING INFLUENCES

Labor
Competition
Customers
Atmosphere
Location
PRICING
METHODS
PRICING METHODS

Factor method
Markup-on-cost method
Contribution margin method
Average check method
Competitors pricing method
Physchological pricing method
USING THE INTERNET

Find one of each of the following

menus
For each type of menu, answer the following questions:
Fixed menu- McDonalds, Olive
Garden
Cycle menu- School menu
A la carte menu- Cocoa Dolce
Table dhote menu- Banquet
menu (Hilton)
1. Who is the target customer?
2. What is the price range?
3. How does each menu design
reflect its target customers?
4. What eating trends are
reflected in each menu?
MENU PLANNING
PROJECT
CREATE A FOOD TRUCK WITH A
PARTNER.
Determine the following:
Target Market
Price Range
Type of Food
Equipment needed
Skill of workers
Geography and culture
Eating trends related to type of food
DECIDE THE TYPE OF MENU YOU WILL
USE
Fixed menu: offers the same dishes every
day for a long period of time. Hotels
Cycle menu: used for a set period of time
(a week, month, or longer). Schools
Du jour menu: dishes are available on that
particular day, such as daily specials.
Restaurants that offer specialty items
A la Carte: each food and beverage item
priced and served separately.
Semi-a la Carte: Appetizers and desserts
priced separately.
Table d-hote: complete meals for one set price Banquet
menu
Prix Fixe: Similar to table d-hote, but the customer
chooses one item from each course. Elegant restaurants
Meal-based: dishes available for a single meal.
(Breakfast, lunch, and dinner)
California: A restaurant that lists breakfast, lunch, and
dinner meals all together on one menu- items are served
all day.
CREATE A MENU

Must include the following:

2 sections
10 items (5 created per person)
Pictures of the food served
Format/Text organized and easy You can use publisher/powerpoint
to read Turn in using the hand in folder

No spelling or grammatical errors

RUBRIC FOR FOOD TRUCK PROJECT
Category 5 3 1 0

Group Both group Both group Did not work as a Menu is not turned
collaboration members members group to complete in
completed 5 food completed some menu.
items with enticing food items but
descriptions there was not a
total of 10 items

Creativity Creativity of menu Menu is creative Menu is not Menu is not turned
fits within food but does not fit creative in
trucks target within target
market market
Organization Menu is easy to Menu is scattered, Menu is not Menu is not turned
read and flows but readable. organized and in
nicely. does not flow.
Sections Two or more Less than two No sections were Menu is not turned
sections were sections were labeled on the in
included on the included on the menu
menu menu
Pictures At least 7 pictures Between 6 and 4 3 or less pictures Menu is not turned
are used within pictures were used were used on the in
the menu. on the menu. menu.
 MENU
EXAMPLE
Make sure yours includes the
following:
10 food items within at least 2
categories
Enticing descriptions for each
food item
At least 7 pictures used within
the menu
Digital final copy turned into my
hand-in folder