Menu Management
Chapter 6 Menu Management
6.1 Learning Objectives
6.2 Introduction
6.3 History and Origin of Menu
6.4 Definition and Basic Types of menu
6.4.1 A’ la Carte
6.4.2 Table D’Hote
6.4.2.1 Other Forms of Menu
6.5 Classic Sequence (French Classical Menu)
6.6 Cover, Accompaniments and service of Special Food/ Dishes
6.7 Meals of a day
6.8 Menu Planning Considerations and Constraints
6.9 Expert’s advice (Role of chef in menu planning)
6.10 .Menu Merchandising
6.11 .Menu Pricing
6.12 .Menu Engineering
6.13 .Sample menu of world famous catering units
6.14 .Career information
6.15 .Summary
6.16 .Key words and concepts
6.17 .Concept review questions
6.18 .Test Your Knowledge
6.19 . Suggested Activities
6.20. Web Exercises
6.21. Menu glossary
6.1. Learning Objectives:
After reading and studying this chapter, you should be able to:
Define menu and explain historical background of the menu.
Explain different types of menu offered in hotel and catering industry.
Explain courses of French Classical Menu.
Explain cover, accompaniments and silver required to serve special food dishes.
Explain popular meals served by the hotel and catering industry in a day.
Explain characteristics of Indian meals.
Explain menu planning considerations.
Explain menu merchandising, engineering, costing and pricing.
6.2. Introduction: Primary objectives of catering establishments either it may be a small road side dhaba or specialty restaurant is the selling in its widest sense of the product that is food and/or beverages. The common feature is menu regardless of its type. As soon as the diners approach to any dining area whether it is a fast food or bar the main sale tool is the menu. The other aspects of a dining area are physical building, décor, ambience, theme, color scheme and definitely a food and beverage service personnel who give the value and guest feel an over all view of the restaurant. Menu is an extension of
6.1 Learning Objectives
6.2 Introduction
6.3 History and Origin of Menu
6.4 Definition and Basic Types of menu
6.4.1 A’ la Carte
6.4.2 Table D’Hote
6.4.2.1 Other Forms of Menu
6.5 Classic Sequence (French Classical Menu)
6.6 Cover, Accompaniments and service of Special Food/ Dishes
6.7 Meals of a day
6.8 Menu Planning Considerations and Constraints
6.9 Expert’s advice (Role of chef in menu planning)
6.10 .Menu Merchandising
6.11 .Menu Pricing
6.12 .Menu Engineering
6.13 .Sample menu of world famous catering units
6.14 .Career information
6.15 .Summary
6.16 .Key words and concepts
6.17 .Concept review questions
6.18 .Test Your Knowledge
6.19 . Suggested Activities
6.20. Web Exercises
6.21. Menu glossary
6.1. Learning Objectives:
After reading and studying this chapter, you should be able to:
Define menu and explain historical background of the menu.
Explain different types of menu offered in hotel and catering industry.
Explain courses of French Classical Menu.
Explain cover, accompaniments and silver required to serve special food dishes.
Explain popular meals served by the hotel and catering industry in a day.
Explain characteristics of Indian meals.
Explain menu planning considerations.
Explain menu merchandising, engineering, costing and pricing.
6.2. Introduction: Primary objectives of catering establishments either it may be a small road side dhaba or specialty restaurant is the selling in its widest sense of the product that is food and/or beverages. The common feature is menu regardless of its type. As soon as the diners approach to any dining area whether it is a fast food or bar the main sale tool is the menu. The other aspects of a dining area are physical building, décor, ambience, theme, color scheme and definitely a food and beverage service personnel who give the value and guest feel an over all view of the restaurant. Menu is an extension of