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

3. Bina Nusantara University 3 Topic What is menu? Basic consideration in Menu Planning Menu Patterns and Cycles Designing and Displaying Menu

4. Bina Nusantara University 4 Learning Outcomes Students are able to create and design an attractive menu as a marketing tool.(C3)

5. Bina Nusantara University 5 What is a Menu? A menu is a list of food and beverage items served by any F&B establishment. Menu represents a focal point around which all components of a F&B services are centred. The success or failure of F&B operation depends on the menu and how F&B on it are selected and served.

6. Bina Nusantara University 6 Menu Pattern A Menu Pattern is the outline of F&B items and choices to be included in each meals. Three types of menu 1.Set (or Non Selective) Menus 2.Selective (or Free Choice) Menus 3.Partial Selective (or Partial Choice) Menus

7. Bina Nusantara University 7 Menu Cycles Menu Cycle refers to the time period for which menus are planned (from few days to several weeks) Menu Cycle ≠ Cycle Menu Cycle Menus refers to a set of carefully planned menus that are rotated at fixed interval of time

8. Bina Nusantara University 8 Considerantion on Menu Planning Need and desires of patrons (guests) Capability of cooks Equipment capacity and layout Consistency and availability of menu ingredients Price and pricing strategy (cost and profitability) Nutritional value Contribution theory Accuracy in menu Type of menu The actual menu items Menu analysis, design and layout Standardised recipes Food cost percentage

9. Bina Nusantara University 9 Perspective In Menu Planning Consumer Menu Management Nutritional requirement Food Habits & References Food Characteristics & Sensory Attributes Organization Goals & Objectives Market Conditions Production Types & Services Systems Personnel Skills Facilities & Equipment Budget

10. Bina Nusantara University 10 Factors Affecting Eating Habits, Acceptance and Preferences Habits Acceptances Preferences Cultural & Religion Biological, Psychological, Physiological Socio- Economic Factors Personal Factors Intrinsic Factors Extrinsic Factors

11. Bina Nusantara University 11 Menu Types A la carte – allow for the selection of F&B items by the consumers from the list presented on the menu with prices Table d’hote – offer complete meals at fixed price Both consists of Appetizer and soup Salad Entrée Main dishes Dessert Beverage

12. Bina Nusantara University 12 Menu Design and Layout = the silent sales persons of the restaurant What kind of paper? Focal point Single page menu Two or four page menu

13. Bina Nusantara University 13 Group Discussion Collect one menu from a restaurant and one menu from a coffee shop. Analyse the following 1.Who are the target markets? 2.How many items are in each course? 3.Selects a few items, and determine what you would expect the food cost percentage to be. 4.Does the menu reflect the restaurant concept?