Section 12-1 The Menu

Influences on the Menu Target customers. Price of food. Type of food. Equipment. Employee skill level. Geography and culture. Eating trends. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Types of Menus Fixed: Offers the same dishes everyday. Cycle: Offers a rotation of foods for a period of time. À la carte: Every food and beverage item is priced separately. Semi-à la carte: Appetizers and desserts are priced separately but entrée includes accompaniments. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

©2002 Glencoe/McGraw-Hill, Culinary Essentials

Types of Menus (continued) Table d’hôte: Everything is included for a set price. Prix fixe: Similar to table d’hôte, but the customer can choose one selection from each course offered. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

©2002 Glencoe/McGraw-Hill, Culinary Essentials

©2002 Glencoe/McGraw-Hill, Culinary Essentials

©2002 Glencoe/McGraw-Hill, Culinary Essentials

Meal-Based Menus Breakfast: Inexpensive foods that are cooked to order; may be à la carte or table d’hôte menus. Lunch: Smaller portions than dinner portions; lower priced; daily specials or cycle menus used. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Meal-Based Menus Dinner: More and larger selections than lunch; higher prices. Ethnic: Represent foods from a specific country. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Menu Planning Principles Variety. Balance. Truthfulness. Nutrition. Flexibility. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Menu Planning Principles (continued) Variety: Type of food, preparation style, and visual appeal. Balance: Placement, serving size, proportion, and the number of food items on a plate. Truthfulness: Follow the Truth-in-Menu Guidelines. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Menu Planning Principles (continued) Nutrition: Nutritious, appealing, and well- prepared meals. Flexibility: Changes due to cost, additional choices, and seasonal foods. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Truth-in-Menu Guidelines Brand names must be represented accurately. Dietary and nutritional claims must be accurate. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Truth-in-Menu Guidelines (continued) The preservation of food must be accurate. Quantity must be accurate. Location of ingredients must be accurate. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Truth-in-Menu Guidelines (continued) Quality or grade must be accurate. Proper cooking techniques must be accurate. Pictures must be accurate. Descriptions of food products must be accurate. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Writing Menu Descriptions Use appealing language. Use short descriptions. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Menu Design & Organization Section 12-3 Menu Design & Organization

Menu Style & Design Target customers. Price of food. Type of food. Equipment. Employee skill level. Geography and culture. Eating trends. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Types of Menus Printed menus. Menu boards. Spoken menus. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Menu Categories Appetizers. Soups. Salads. Cold entrées. Hot entrées. Sandwiches. Accompaniments. Desserts. Cheeses and fruits. Beverages. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Section 12-4 Pricing Menu Items

What Influences Menu Pricing? Labor. Competition. Customers. Atmosphere. Location. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Pricing Methods Factor Pricing Method. Markup-on-Cost Pricing Method. Competitors’ Pricing Method. Psychological Pricing Method. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Factor Pricing Method Determine what the food cost percent should be. Divide that number into 100% and multiply that by the cost of the menu item. See example on page 293. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Markup-on-Cost Pricing Method Take cost of the item and divide it by desired food cost percent. See example on page 293. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Competitors’ Pricing Method Find out what your competitors charge and adjust your selling price accordingly. ©2002 Glencoe/McGraw-Hill, Culinary Essentials

Psychological Pricing Method Based on how customers react to prices. Used after a menu price is determined to make it sound attractive to customers. See example on pages 294-295. ©2002 Glencoe/McGraw-Hill, Culinary Essentials