Chapter7NEW

Chapter7NEW - THE MENU Factors to Consider Common Menu...

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THE MENU Factors to Consider Common Menu Types Methods for Pricing Determining a Menu’s Design and Layout
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Menu What Menu means for Foodservice Operations? Menu planning is a “Pre-Purchasing Function” of FS.
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Functions of the Menus The basis for all food purchasing. 1) A marketing tool 2) A communication tool to give information 3) An effective sales tool to influence decisions.
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4) A tool to maximize the profit potential 5) Advertising tools to develop repeat business 6) A tool to reinforce the image of an operation.
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7) Cost control tool. 8) The key to force governing equipment selection, layout, and facilities planning. 9) The key to hire the people and educate them.
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CONSIDERATIONS IN MENU PLANNING Needs and desires of guests Capability of cooks Equipment capacity and layout Consistency and availability of ingredients Price and pricing strategies Nutritional value Contribution theory Accuracy in menu Actual menu Items Menu design and layout Standard recipes Food cost percentage
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FOOD QUALITY What many restaurant patrons consider as the most important factor when selecting a restaurant Ranks above service, value, and even cleanliness
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CAPABILITY/CONSISTENCY Standardized recipes List quantities of ingredients and step- by-step methods to produce a quality product Menu complexity Number of meals served Number of people to supervise
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EQUIPMENT Purchase the right equipment to achieve maximum production efficiency Many establishments plan the equipment according to the menu Efficient layout Systematic flow of items from receiving clerk to guests assures operational efficiency Avoid over use Too many menu items requiring one piece of equipment may slow service
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AVAILABILITY Constant, reliable source of supply Reasonable price High-quality ingredients Take advantage of seasons Use seasonal or daily menus
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Factors in building price-value: Amount of product Quality of product Reliability or consistency of product Uniqueness of product Product options or choices Service convenience Comfort level Reliability or consistency of service Tie-in offers or freebies
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This note was uploaded on 10/08/2011 for the course HTM 557 taught by Professor Staff during the Spring '11 term at S.F. State.

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Chapter7NEW - THE MENU Factors to Consider Common Menu...

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