Please enable JavaScript.
Coggle requires JavaScript to display documents.
MENU PLANNING AND TYPES OF MENUS - Coggle Diagram
MENU PLANNING AND TYPES OF MENUS
FEATURES
accurate
cost effective
attractive
taking into account nutritional values
meeting quality standards
updated
taking into account special diets/ quality and health food /food trends
AUTHORS:
head waiter
manager
head chef
POSSIBILITIES
classic menus: hand-held (paper/ cardboard)
online menus: using mobile devices
TYPES
FESTIVE MENU: for festive days ( New Year's Eve, Easter Sunday, Chistmas Day...). It is planned and prapared in advance at a fixed price.
BANQUET AND SPECIAL EVENTS MENU: planned and prepared in advance for a large number of people and for special occasions ( birthdays, weddings, business events...) Its price is fixed and the choice is wide.
CHILDREN'S MENU: it is for kids, so the portions are small and it offers healthy food ( poor in fat and sugars)
TASTING MENU: a way to taste the chef's skills. They are small portions of differnt dishes at a fixed price.
DAILY MENU/ CARD OF THE DAY: in restaurants and hotels it is printed daily with limited choices. It has a fixed price.
MENU FOR SPECIAL NEEDS: for people with special diets: gluten-free, dairy-free, sugar-free, vegetarian or vegan...
FIXED PRICE MENU: it has a fixed number of courses and they are planned in advance
THEMED MENU: for a specific topic (historical period...). Dishes are planned and prepared in advance and priced separately.
A LA CARTE/ FROM THE CARD MENU: a list of the dishes the restaurant can prepare and they are prepared at the moment. Dished are priced separately.
OTHER STAFF: the waiting staff must be familiar with the menu (food suggestions, explanations...