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MENU PLANNING (FACTOR INFLUENCING MENU PLANNING (Customer Satisfaction,…
MENU PLANNING
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MENU PLANNING OBJECTIVE
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What guest wants,location,prices,times
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TYPES OF MENU
Table D'hote
BANQUET is a fixed menu at a set price – no choice is offered to the customers (except veg./kosher) and is available to all guests at a predetermined time
COFFEE HOUSE
More recent type of table d’ hote menu which is commonly used in hotels and restaurants
BUFFET This type of meals vary depending on the occasion and the price paid, where all items are prepared. Varies from simple finger buffet to exotic buffets where hot and cold food is available
CYLICAL MENU These are a series of table d’ hote menus (for 3-4 weeks) which are repeated again and again for a set period of about 3-4 months. Used in hospitals, industrial catering (assists in purchasing, preparation of items requirements)
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Other Type of Menu
PLATE DU JOUR (Speciality of the Day or House) These speciality dishes may be changed from day to day or remain for a certain period of time.This menu is usually offered with a table d'hote or limited a la carte menu
SELECTIVE MENU
Where the price of the entire entrees determines the price of the complete meal and choice are allowed among the appetizers,vegsalad,desserts
CARTE DU JOUR (Menu of the Day) this is the menu made separately for each day and sometimes one for lunch and one for dinner. This menu may include dishes of different courses prepared on that day.
STATIC MENU
are used menus offered by restaurants those offer same dishes all year long. Fast-food menus and separate the menu items into groups such as appetizers,soups and desserts
WHAT IS MENU PLANNING?
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The statement of food and beverage items available or provided by food establishments primarily based on consumer demand.