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MENU PLANNING (TYPES OF MENU (A La Carte Menu: Offers food items…
MENU PLANNING
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WHAT IS MENU PLANNING: The statement of food and beverage items available or provided by food establishments primarily based on consumer demand.
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MENU PLANNING OBJECTIVE
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What guest wants, location, prices, times.
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TYPES OF MENU
A La Carte Menu: Offers food items separately at a separate price. All entrees, dishes, salads, and desserts are ordered separately
Static Menu: Also known as a set menu, means that the same menu is used each day
Single-use menu: Menu that is planned for a certain day or event and is not repeated in exactly the same form.
Cycle Menu: A carefully planned set of menus that is rotated at definite time intervals for a few days to several weeks. The length of the cycle depends on the type of foodservice operation.
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Selective Menu: Includes two or more choices in some or all menu categories that represent the groups of foods offered and usually include appetizers, entrees, side dishes, desserts and beverages
Semi-selective menu/Limited Menu: A menu that includes one or more selections in some of the menu categories
Nonselective Menu: Also referred to as a pre-selective or a house menu offers no choice in any category
California Menu: The California Menu called that because it originated there, offers breakfast, snack, lunch, fountain and dinner items that are available at any time of the day.