TODAY I WANT TO CONTINUE with next CHAPTER....
this chapter about a menu...... do you know what is MENU?????????
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MENU is a detail list of food items that may be ordered or served such as restaurant,school and hospital.
MENU PLANNING
- organization
- customer
- operational and managerial
1. Organizational mission and goals
2.The customer
( demographics, sociocultural influences and eating habits)
- Demographics => the demographics refer to the statistic of population such as age, gender and ethnicity.
- Sociocultural influences => refer combination of social and culture factor such as marital status, lifestyle, ethnic background, values.
- Nutritional requirements => nutrition influences the menu planning process depend on type of food service like school and hospital. => DRA(Recommended daily allowards) -this is specify nutrient level for various age group by gender
- Dietary reference intakes(DRI)
- Food consumption, trends, habits and preferences
MENU PLANNING: production and service capabilities
- Equipment and physical facilities.
- personnel
- availability of food
- style of service
- extent of selection
Extent of selection
- selective menu : this menu include two or more food and we can a choices/ menu that lets you choose what food you like.
- semi selective menu: that menu includes one or more food choice in at least one menu category
- non selective menu: this menu do not have a choice.
- static menu/ set menu :this is use a same menu /same offering every day like restaurant
- cycle menu : rotated the same menu such as school
- table d'hote: this is a complete menu from appetizer until dessert and that a fixed price
- single use menu : this menu used only once like wedding event
- du jour menu: this menu use for special day and use only once day like mother's day
THE PRINTED MENU
- menu design and format
- descriptive wording
- truth in menu legislation
- menu marketing
- spoken menus
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