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Printed Menu Pertemuan 4 Mata kuliah: V0274 - Pengolahan Makanan II (CULINARY II) Tahun: 2010.

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Presentation on theme: "Printed Menu Pertemuan 4 Mata kuliah: V0274 - Pengolahan Makanan II (CULINARY II) Tahun: 2010."— Presentation transcript:


2 Printed Menu Pertemuan 4 Mata kuliah: V0274 - Pengolahan Makanan II (CULINARY II) Tahun: 2010

3 Bina Nusantara University 3 Printed Menus

4 Chapter Objectives Identify Menu organization Identify Types of Printed Menus Bina Nusantara University 4

5 Menu Organization Before a menu is planned and printed, the following basic rules should be observed: a market analysis should be conducted, which should consider these points: location,make-up of local clientele, traffic patterns, operating hours Number, type, and atmosphere of dining rooms Available storage and preparation areas Existing furnishings and appointments Number and skills of employees Climate and average daily seasonal temperatures Purchasing and procurement opportunities Bina Nusantara University 5

6 Professional Principles in Modern Menu Presentation The groupings should be clearly separate and the design pleasing. The selected groups should reflect the establishment’s character. Cold and warm dishes should be presented separately Light dishes are offered first, followed by the more substantial items. Bina Nusantara University 6

7 Basic Rules of Menu Design The following pointers should serve as guidelines to menu design. The positions of items on a menu can increase their popularity. Guest’s eyes usually move first to the upper center of the menu space. Here is where specialties and high-profit items should be listed. In general, the menu should be designed to encourage sales. The following are important considerations Menus must be clean and neat,without handwritten corrections. Menu items should be correctly spelled. Oversized menus annoy the guests and cause problems for establishment. Bina Nusantara University 7

8 If the menu is short, the size of the type should be large. Avoid small type or writing and too many different fonts or styles. One menu should be provided for each guest. Specialities should be highlighted, with bold or colorful print or colored pointers. Prices placed directly next to or under the text are most visible. The caloric values of low-calorie dishes should be stated. Dishes that may take more time to prepare should be noted on the menu. Large meat portions to be served to more than one person should list the minimum number to be served. Bina Nusantara University 8

9 Types of Printed Menus Menu Planned menu of several courses, served in a specific order. Daily menu A selection of dated daily menu meals or daily speciality dishes. Printed menu An assortment of (small or large) foods, offered for a limited time. Speciality menu An addition to the printed menu, for example, a speciality food offered for one week only Bina Nusantara University 9

10 Seasonal Menu Timely dishes offered for foods in season Dessert Menu The dessert menu can be part of the regular menu or printed separately Banquet Menu Printed menu suggestions for large groups, with several price structures. Bina Nusantara University 10

11 Copyright ©1999 John Wiley & Sons, Inc Bina Nusantara University 11

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