Menu is a well-planned menu servers as a catalyst that drives all operational functions; purchasing, production, assembly, distribution, services, and sanitation. For the simple definition of menu is a list of the dishes to be served or available for a meal. Menu is the most important tool in a foodservice operation. Menu must be printed with clean and simple design and format to give appeal to the guest when read the menu. It also must present with an accurate words of the foods available. The organization should follow the Truth-in-menu, it means the menu accurately describes the foods to be served. The organization also can give or put card to get the comments card from the customer. It also can be via formal or informal surveys in which customers are asked to rate or rank menu items according to perference.
Menu Planning
There is three categories of influence in planning a menu to consider. It is, organizational, customer and operational and management.
When planning a menu, it must reflect the organization mission and goals.
The customer demographics ( statistics of populations such as age, gender, and ethnicity because it change frequently.) , and sociocultural influences ( such as martial status, lifestyle, ethnic background, values and religion of the customer.)
The nutritional is require in menu planning. It is follow the nutrition level that had Recommended Daily Allowance. It means, levels of essential nutrients considered to be adequate to meet known need of practically all healthy person.
Budget guidelines also in menu planning. The amount to be budgeted is based on projected income from the sale of food it must capable revenue to cover raw food cost, labor, operating expenses, and allow for desired profit. Others than the customers, the nutritional and budget, taste and appearance of the food is also important in planning a menu.
Menu planning in production and service capabilities have four point. It is, equipment and physical facilities is planned for any given day must be one that can be produced in the available work space and with the available equipment. Second is personnel. It is more to the employees. Understanding the relationship between the menu and the availability and the skills of employees.Third is the availability of food is the location of the foodservice operation to the source of food and dynamics of the market. The fourth point is style of service is the distance between the point of preparation and point of service needs to be considered.
Types of Menu
SEMISECLECTIVE MENU: A menu that includes one or more food choices in at least one menu category.
STATISTIC MENU: A menu that is used each day, such as restaurant menu.
SINGLE-USE MENU: A menu specifically planned and used only once, usually for a holiday or catered event.
CYCLE MENU: A carefully planned set of menus that is rotated at definite times intervals.
TABLE D'HOTE MENU: A menu that offers a complete meals at a fixed price.
DU JOUR MENU: Menu of the day.
In menu, there is menu patterns and food characteristics and combinations. Menu patterns is an outline of food to be included in each meal, and the extent of choice at each meal. For food characteristics and combinations it one must consider presentation, color, texture, consistency, shape, flavor combinations, and variety in preparation when planning a menu.
STEP IN MENU DEVELOPMENTS
It have:
- Entrees
- Soups and sandwiches
- Vegetables and "sides"
- Salads
- Desserts
- Garnishes
- Breads
- Breakfast itmes
- Beverages.
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