1. Presented By:-Reyaz Ahmad Lone
Menu Planning
Presented By:-Reyaz Ahmad Lone

2. INTRODUCTION:-
A Menu is a range of food and beverage items offered by a food service outlet. The menu cover(card) a written document, which lists the menu

3. CHARACTERISTICS OF A GOOD MENU
SELLS:- It is a great “ silent sales person” and stimulates sales . Great pains are taken in compiling the menu.
IMAGE:- It is the signature of restaurant . It therefore has to be attractive ,informative and gastronomically correct.
IDENTITY:- It identifies the restaurant's theme this is especially important for specialty restaurant's .

4. CHARACTERISTICS OF A GOOD MENU
EXPERIENCE:- It certainly contributes to dinning experince.Many even collect unique menu cards to display in their homes.
INFORMATIVE:- The menu informs the guest as to what is on offer and how much each item is priced at.
GUIDE:- The menu guides guests with the progression of courses from starter to deserts .

5. Menu Types
Menus are as varied as the many types of restaurants and food service establishments available, but a menu can usually be grouped into one of the following categories:
Fixed menus
Cycle menus
Within these two categories, you will find various styles of menus or meal plans: à la carte, table d'hôte, and prix fixe menus.

6. Fixed Menus Fixed menus offer you the same foods every day.
You will find fixed menus in most commercial restaurants and fast food establishments.
The meals on these menus are offered à la carte or table d'hôte.
Items offered à la carte are priced individually. For example, if you were to order a meal, dessert and beverage, you would pay individual prices for each item.

7. Fixed Menus con’t
The meals that are served table d'hôte are "all inclusive;" one price is given for the complete meal. You often see this as "combo" or "full meal deals" in fast food restaurants.
Some restaurants offer table d'hôte meals for their special of the day.
Caterers, who provide full meals at banquets, weddings, etc., usually operate on a table d'hôte meal pricing system.

8. “Prix fixe menu” a close relative of the table d'hôte menu.
The major difference between these two types of menus is that the customer will usually be allowed to choose from one or more of a selection of foods, offered by the food service establishment.
A prix fixe menu can be used almost anywhere and is quite often found in very elegant restaurants on fixed menus.

9. Difference table d'hôte a’la carte
The menu has a fixed number of courses
The selling price is fixed
The food is usually available at a set time
The choice is generally more extensive
Each dish is priced separately
There may be longer waiting times as some dishes are cooked or finished to order

10. Cycle Menus
Designed to offer different foods each day, for a set period of time. The time frame for a cycle menu could be days, weeks or even months.
The most common and advantageous cycle menus are those that repeat after two–four weeks. At the end of each time period, the cycle will start over again. For instance, if the menu is on a weekly cycle, then each Monday the restaurant would offer the same foods. Tuesday will offer the same foods as the previous Tuesday and so on.

11. Who Uses Cycle Menus? Most institution kitchens School cafeterias
Hospitals
Some commercial restaurants

12. Menu Planning Principles
Variety.
Balance.
Truthfulness.
Nutrition.
Flexibility.

13. 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.

14. Menu Planning Principles (continued)
Nutrition: Nutritious, appealing, and well-prepared meals.
Flexibility: Changes due to cost, additional choices, and seasonal foods.

15. Truth-in-Menu Guidelines
Brand names must be represented accurately.
Dietary and nutritional claims must be accurate.

16. Truth-in-Menu Guidelines (continued)
The preservation of food must be accurate.
Quantity must be accurate.
Location of ingredients must be accurate.

17. 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.

18. Writing Menu Descriptions
Use appealing language.
Use short descriptions.