chapter 5the menu

CHAPTER 5 THE MENU

assalammualaikum everyone..
today my topic is all about THe MENU 

MENU is one of the important thing that we need to know in our single whole life..

menu: in foodservice operation, menu is the way on how that we communicating and present our food to the customer. so menu is one of the important tools in all kind of food service operation

so,before we make the menu, we have to know how to planning the menu
when we are doing the menu planning, there are three factors that we need to be considered:
first:organizational
second:customer
third is: operational and managerial

let we go one by one....

• organizational: organizational is all about the mission and the goals of the foodservice operation wants. its also about what is their purpose and the target on their business.
• customer: customer profile is the most important thing that we should to know when we are doing the menu planning. this review is followed by specific guidelines on the customer eating habits of a population to ensure our menu is completed follow the food latest trends.

demographics, sociocultural influences, nutritional requirements, recommended daily allowance (RDA), dietary references intakes (DRI), food consumption and preferences, budget guideline also can be accounted when we do the menu planning..

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menu planning on production and services capabilities:

1. equipment and physical facilities- workspace and available equipment
2. personnel-understanding relationship about the menu availability and skill of employee have
3. availability of food-location and the dynamic of the market
4. style of service-trends or style that need to be use in foodservice operation
5. extent of selection- selective menu, non-selective menu, static menu, single use menu, cycle menu, table dhote menu and du jour menu

6.menu pattern-outlined of food

7.food characteristics- presentation, color, texture,consistency,shape,flavor combination and variety in preparation of menu planning

after menu planning, we go through to the menu writing:

the step of menu writing:

• timetable for planning,development, and implemention: our menu writing must be planned on what type of menu we choose, extent of selection and the size of complexity of foodservice operation
• checklist for menu evaluation

• writing menu for modified diets
• menu as documents

finished doing the menu writing we go for the printed menu:

the things that we must considered when we are do a printed menu:

• menu design and format: appeal to guest, can stimulate sales, and often to influence customers to select item that the foodservice wants to sell. the card size should be easily for the customer to be handle it and need to be clean and simple.  
• the descriptive wording: the menu should be with the correct spelling and word, picture with the food available
• truth in-menu legislation: the menu must be accurately describe the foods to be served and we must know if we are giving the misleading names to menu items it is illegal

• spoken menu: menu that giving the explanation about all the food from the list of menu during the customer reading  the menu card.                                                                               

that all for today, happy read,
 #jazakumullahukhoirahkathira.
#assalamualaikum

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chapter 2 foodservice system

Chapter 2
The Systems Approach   

Classification of Foodservices

•Commercial is an institute that sells food to get profits  

•Noncommercial is an institute that fulfill the needs  

•Military is an institute that only produce food to their consumer

 The four major type;

• conventional
• ready-prepared
• commissary 
• assembly/serve

1.  conventional mean tradisional; the process of purchase until serve food to customer

advantages 

 Quality control

 Menu flexibility 

 Less freezer storage required 

disadvantages

stressful workday

difficult to manage workerd

rationale

food may be procured with limited amounts of processing

conventional system demands skilled labor

2. Ready- prepared;food are prepared on site the process making food early and then chill or freeze by using blast chill or freeze, will be reheating before serve to customer

advantages 

Reduction of “peaks and valleys” of workload

Reduction in labor cost

Improved quality and quantity control

Disadvantages

Need for large cold storage and freezer units

Need for costly rethermalization equipment in some cases

Rationale

Reduced labor expenses

Decreased need for skilled labor

Volume food procurement may decrease food costs

3.  commissary; a central production kitchen or food factory with centralized food purchasing and delivery to off-site frenchaise for final preparations

Advantages

Large volume food purchasing reduces costs

Effective and consistent quality control

Disadvantages

Many critical points where contamination of food can occur

Specialized equipment and trucks are needed for food safety

High cost of equipment and equipment maintenance

Rationale

Accommodates remote service areas

4.  assembly/serve; fully prepared foods are purchased, stored, assembled, heated, and served 

Advantages

Labor savings

Lower procurement costs

Minimal equipment and space requirements

Disadvantages

Limited availability of desired menu items

High cost of prepared foods

Additional freezer space requirements

Concern over recycling or disposing of packaging materials

Rationale

Assuming a lack of skilled labor and an available supply of highly processed foods, this system can be successful.