1. CAH II 4.01 Featuring: Delicious and Assorted Menu Types Served with the Roles of the Menu and Warm Principles of Menu Planning

2. Important Menu Information The executive chef writes the menu for hotels and independently owned restaurants. Traditional menus include two categories: entrées and accompaniments (or sides) In elegant restaurants something that is du jour means of the day: “Soup Du Jour” – Soup of the Day.

3. Factors to Consider When Developing a Menu Target customers: what are the needs and lifestyles of the customers that you will be serving? Price: each restaurant will have a certain price range; menu prices MUST cover the entire cost of operating a restaurant Special of the Day: extra main dishes that will be featured Equipment: type of equipment available is essential to how food is prepared Skill of workers: how trained staff is in food preparation Geography and culture: location of establishment dictates food that is accessible and reflects culture Eating trends: What people are “in to” these days

4. Apply it: Who are our Target customers? What must we cover with our Price? Do we have a Special of the Day? What Equipment do we use? Is there any that we don’t? What is the Skill level of our workers? What is our Geography and culture? Eating trends: What are people are “in to” these days?

5. Menu Types: Appearance Printed card that host hands out to customers as they are seated or are placed at the table. What restaurants have this kind of menu? Large sign behind the counter. What restaurants have this kind of menu? Chalkboard menu that changes daily. What restaurants have this kind of menu?

6. Menu Types Two most common are fixed and cycle menus Fixed menus serves the same thing every day for a long period of time. What restaurants have this kind of menu? Cycle menus are set for a period of time (typically 3 to 6 weeks) and repeats daily dishes in the same order and used over and over again. What restaurants have this kind of menu?

7. Menu Types Fixed menus are seen in hotels, ethnic and many chain restaurants, as well as fast food. Cycle menus are used in schools, hospitals, factories, and military. A la carte – offers each food and beverage item priced and served separately. Where do we have this in our school? Semi – A la carte – find appetizers and deserts priced separately from the entrée and accompaniments (which are served together). What restaurants have this kind of menu?

8. Menu Types Table d'hôte lists complete meals for one set price. Where in school we have this? Prix Fixe menus offer a complete meal for one price but the customer chooses one selection from each course offered. This is a very elegant type of menu. Learn more about this through your teacher’s explanation.

9. Apply it: Fixed menus: What restaurants have this kind of menu? Cycle menus : What restaurants have this kind of menu? A la carte: Where do we have this? Semi – A la carte: What restaurants have this kind of menu? Table d'hôte: Where in school we have this? Prix Fixe: What restaurants have this kind of menu?

10. Role of the Menu Menus are used as marketing tool meant to “sell” the food to the customers. Specials are best presented with a spoken menu but may be attached to a menu Menus are also used as a planning tool. Before there is a building or equipment there must be a menu.

11. Menu Planning Principles Variety Variety Variety : different food items and methods of preparation (fried, broiled, simmered, etc). This adds to the Visual Appeal especially with usage of garnishes, textures, sizes, flavors, etc. Balance: menus should include foods from all major groups; visually plates with an odd number of items is more appealing than one without

12. Menu Planning Principles Truthfulness and Accuracy Brand names – must be represented accurately. Dietary and nutritional claims must be accurate to protect customers health (diabetes, allergies, low sodium) Quantity: Weights should be accurate. Give an example of a way that menus state accurate size and weights.

13. Menu Planning Principles Quality / grade: meats, dairy, poultry, and vegetables must be the grade stated on the menu. Cooking techniques: must be prepared exactly as stated on the menu Menu descriptions: each description should be as short as possible but contain specific and appealing information; include the type of food, weight, and any topping or sauce. Which is more accurate: (A): Fish with sauce or (B): Grilled tuna steak served with a white dill sauce?

14. Apply it: How does a meal have Variety? What is a Balanced meal? How does a menu show Truthfulness? How does a menu show Accuracy?. How does a menu indicate Quality / grade? How does a menu tell how something is cooked? Crispy chicken v. grilled chicken Share an example of a good Menu description: