Culinary Arts: Menu Design 1. Objective Design a menu that would be appropriate for a particular restaurant. Design components of menu design Identify.

Slides:

Advertisements

Similar presentations

Slide 1 Insert your own content. Slide 2 Insert your own content.

Advertisements

1 Copyright © 2010, Elsevier Inc. All rights Reserved Fig 3.1 Chapter 3.

Cultural Heritage in REGional NETworks REGNET PCM.

Combining Like Terms. Only combine terms that are exactly the same!! Whats the same mean? –If numbers have a variable, then you can combine only ones.

Facebook Part III How to Use the Features of Facebook Patrick Therrien Technology & Education Training Specialist.

Copyright © Cengage Learning. All rights reserved. 6 Sets and Counting.

Directions of Point Sample Start on slide for Plot 1 – Insert the photo you have for that plot (Insert Picture Browse to find photo) Turn photo, if necessary.

Chapter 2: Kinds & Characteristics of Restaurants & Their Owners

Own your restaurant Group Project. Step 1 - Form your group Form a group of maximum 3 persons.

Restaurant Project 3ºA OCTOBER 29 TH 3ªB OCTOBER 30 TH.

Food & Beverage Service

5.9 + = 10 a)3.6 b)4.1 c)5.3 Question 1: Good Answer!! Well Done!! = 10 Question 1:

CD Rack Exemplar Folio. The Front Cover should include:- Your Name, Project Title and leave room to add a picture of your solution later.

Past Tense Probe. Past Tense Probe Past Tense Probe – Practice 1.

Limits (Algebraic) Calculus Fall, What can we do with limits?

Addition 1’s to 20.

Test B, 100 Subtraction Facts

Bottoms Up Factoring. Start with the X-box 3-9 Product Sum

At Your Service Dining Directions. Navigation:  Go to the Request Meals button on TV Main Menu  Use the Arrow keys to move up, down, left or right 

May I Show You to Your Table? Create a Menu March Book Report.

Practical Lab Final Exam Mrs. Halverson. Purpose Demonstrate your creativity, organizational, and food preparation skills through the planning and execution.

Kitchen Staples Palate Development 2 - Session X.

Menu Pertemuan 22 Matakuliah: G0424 – Hotel and Restaurant Management Tahun: 2008.

Marketing and the Menu Chapter 6. What is a Menu? 6.1.

Different Types of Menus

Section 12.1 The Menu There are several factors to consider when developing a menu. In addition to considering the necessary factors, a chef must choose.

Address: 62 West Mt. Pleasant Ave. Livingston, NJ. Telephone Number: Hours of Operation: Open Seven Days.

6-7 Permutations & Combinations M11.E.3.2.1: Determine the number of permutations and/or combinations or apply the fundamental counting principle.

Hospitality Management PROPERTY OF PIMA COUNTY JTED, All images used in this PowerPoint were taken from Microsoft Gallery unless otherwise noted.

Discourse Part II: Top - Down Chapter Overview This presentation continues the topic of figure/ground and how this relates to discourse, that is,

Merchandising the Menu

Cozy Café Costs Tax, Tip and Discount Project. Mission You are on a mission to find out who has the best meal deal from either Mom’s Café in Justin, TX.

Restaurant Manager v.19 “OO For Mobile Devices” Screen Shots Anticipated Release of V.19 with OO is Q4, 2013 Navigate To Customer’s Web Site……. Works On.

Shopping Smart Module 2: Conducting a Shopping Analysis.

The Physical Menu Design Considerations. The Physical Menu Overview □The physical appearance of a menu is important to the business of a restaurant. Goal.

Learning Contracts and Menus Sponge Activity Examine the documents on the table. Discuss similarities and differences between them.

Chapter 4: Foodservice Menus.

Menu Planning. * Can be printed, on chalkboards, display boards * Basic game plan for restaurant * Expresses concept and theme through food choices on.

The Final Project Can you guess what it is?. What’s on the menu? Your mission is to create the most interesting, delicious, scrumptious, mouth-watering,

Practical Lab- Final Menu Template Group Member Names.

Creating Graphs in PowerPoint Step 1 Open a new PowerPoint Document.

Jump Start #4, 9/4/15 3 minute Quick Write Describe, in detail, the best meal you’ve ever eaten. What ingredients are in it? Is it homemade or from a restaurant?

Chenese Kitchen Jeffrey Chen’s Restaurant Web Portal.

Mapping: The Nuts and Bolts. With special thanks to Kristin Rice for the restaurant analogy and slides.

A dinner Date English II by Phyllis.

Shopping Smart Project 4: Challenge How can you become a better- educated consumer? Your team has been selected as a finalist by Smart Meals, a local,

Designing A Menu. Importance of The Menu The menu style and design reflects the restaurant’s personality and the customers who frequent it. The menu can.

Menus & To Go Menus Desktop Publishing. The Menu The menu is the heart of the restaurant. It embodies the restaurant's demographics, concept, physical.

Math 1320 Chapter 6: Sets and Counting 6.2 Cardinality.

CHAPTER SEVEN: THE MENU Factors to Consider Common Menu Types Methods for Pricing Determining a Menu’s Design and Layout.

MENU PLANNING AND DEVELOPMENT (HTF255)

Goal 4.01:Explain the role of the menu in a culinary business.

The Americas Menu Assignment

Section 12-1 The Menu.

Pricing the Menu 7.4.

Unit 10-3 Geometric Probability

Unit 10-1 Intro to Probability

Topic: Probability Aim: How do we find the probability of compound events? Do Now: Three-course dinners can be made from the menu shown. (a) Find the sample.

Ordering Food in a Restaurant

YOU KNOW THE VALUE OF THE RIGHT CATERER Broadway Catering has been providing delicious food for all sorts of occasions throughout Long Island for over.

YOU KNOW THE VALUE OF THE RIGHT CATERER Broadway Catering has been providing delicious food for all sorts of occasions throughout Long Island for over.

Presented by: Greg McNally + Michael Santos

CHAPTER SEVEN: THE MENU

5th Grade Project Ideas.

Newspaper Page Project Mrs. Knighten-Miller 2012

Language Arts: Monday 2-4 I.N. 12

Welcome to Blue Note Jazz

Presentation transcript:

Culinary Arts: Menu Design 1

Objective Design a menu that would be appropriate for a particular restaurant. Design components of menu design Identify basic restaurant menu types 2

MENU Your menu should include the following: 5 1. Cover and creative name for your restaurant 2. Primary Ingredients (seafood, steaks, pasta, etc.) 3. Region (Italian, Mexican, etc.) 3. Beverages 4. Desserts 5. Salads 6. Appetizers 7. Entrees 8. Sides 9. Prices 6 categories on your menu: Beverages, Desserts, Sides, Salads, Appetizers and Entrees

MENU PHOTOS 6 MOCK-UP of the menu COVER of the menu

Menu Review Activity - DAY 1 You will review a menu online of your choosing and fill out the required activity sheet. This will help you get ideas for your menu design. Turn in to Mr. J before starting your menu design.

Day 1 What kind of a restaurant are you going to open? FORMAT YOUR COVER OF THE MENU AND COME UP WITH A CREATIVE NAME FOR YOUR RESTAURANT 8 1.Primary Ingredients (seafood, steaks, pasta, etc.) 2. Region (Italian, Mexican, etc.) Must decide what region of restaurant you want to do and name your restaurant before starting your menu design.

Break down the menu into sections: 9 Include: Beverages, Desserts, Sides/Salads, Appetizers, Entrees Soda/DrinksDesserts Sides & Salads Appetizers Entrees

Beverages & Desserts 10 Include: Beverages, Desserts, Sides/Salads, Appetizers, Entrees Include photos, descriptions of items and mock up of the menu layout.

Appetizers 11 Include photos, item descriptions and mock up of the menu layout.

Entrees and sides/salads 12 Include: Beverages, Desserts, Sides/Salads, Appetizers, Entrees Include photos, item descriptions and mock up of the menu layout.

Prices 13 Include: Beverages, Desserts, Sides/Salads, Appetizers, Entrees Include photos and mock up of the menu layout.

14 Include: Beverages, Desserts, Sides/Salads, Appetizers, Entrees Final layout of menu Review menu rubric!