Prepare for your exams
Get points
Guidelines and tips

Prepare for your exams

Study with the several resources on Docsity

Earn points to download

Earn points by helping other students or get them with a premium plan

Guidelines and tips

Sell on Docsity

Log in Sign up

Prepare for your exams

Study with the several resources on Docsity

Find documents

Prepare for your exams with the study notes shared by other students like you on Docsity

Search Store documents

The best documents sold by students who completed their studies

Search through all study resources

Docsity AINEW

Summarize your documents, ask them questions, convert them into quizzes and concept maps

Explore questions

Clear up your doubts by reading the answers to questions asked by your fellow students

Earn points to download

Earn points by helping other students or get them with a premium plan

Share documents

20 Points

For each uploaded document

Answer questions

5 Points

For each given answer (max 1 per day)

All the ways to get free points

Get points immediately

Choose a premium plan with all the points you need

Study Opportunities

Choose your next study program

Get in touch with the best universities in the world. Search through thousands of universities and official partners

Community

Ask the community

Ask the community for help and clear up your study doubts

University Rankings

Discover the best universities in your country according to Docsity users

Free resources

Our save-the-student-ebooks!

Download our free guides on studying techniques, anxiety management strategies, and thesis advice from Docsity tutors

From our blog

Exams and Study

Go to the blog

Menus in Restaurants, Lecture notes of Food Science and Technology

Northern Arizona University (NAU)Food Science and Technology

Menus are the heart of the restaurant.

Typology: Lecture notes

2015/2016

Available from 08/06/2023

paige-welden 🇺🇸

5 documents

1 / 3

This page cannot be seen from the preview

Don't miss anything!

Chapter 4 Notes: The Menu

Capability

Capability to produce the quality and quantity of food necessary

Standardized recipes ensures consistency

Equipment Capacity and Layout

Equipment must be installed in an efficient layout

oSystematic flow of items from receiving clerk to guests

oCritical to operational efficiency

Avoid overuse, may slow service

Availability of Ingredients

Constant, reliable source of supply at a reliable price must be established

Take advantage of seasonal items

Factors in Building Price-Value

Amount of product

Quality of product

Reliability of product

Uniqueness of product

Product options or choices

Service convenience

Comfort level

Reliability of service

Tie-in offers or freebies

Menu Items

Selected to complement the restaurant image

Must be appealing to target market

Menu Pricing

Comparative approach: analyze competition’s prices

Ratio method: price individual item and multiply by ratio amount necessary to achieve desired

food-cost percentage

oMay lead to weighted average approach

Food Cost

Reflected in pricing

Varies with sales

Provides a simple target for which to aim

Barometer of restaurant’s profitability

Inventory

Time-consuming

Complicated

Contribution Margin

Difference between sales price and cost of item

Partial preview of the text

Download Menus in Restaurants and more Lecture notes Food Science and Technology in PDF only on Docsity!

Chapter 4 Notes: The Menu Capability  Capability to produce the quality and quantity of food necessary  Standardized recipes ensures consistency Equipment Capacity and Layout  Equipment must be installed in an efficient layout o Systematic flow of items from receiving clerk to guests o Critical to operational efficiency  Avoid overuse, may slow service Availability of Ingredients  Constant, reliable source of supply at a reliable price must be established  Take advantage of seasonal items Factors in Building Price-Value  Amount of product  Quality of product  Reliability of product  Uniqueness of product  Product options or choices  Service convenience  Comfort level  Reliability of service  Tie-in offers or freebies Menu Items  Selected to complement the restaurant image  Must be appealing to target market Menu Pricing  Comparative approach: analyze competition’s prices  Ratio method: price individual item and multiply by ratio amount necessary to achieve desired food-cost percentage o May lead to weighted average approach Food Cost  Reflected in pricing  Varies with sales  Provides a simple target for which to aim  Barometer of restaurant’s profitability Inventory  Time-consuming  Complicated Contribution Margin  Difference between sales price and cost of item

 Amount left over goes towards covering fixed and variable costs Nutritional Value  Vegetarian: person who eats no meat or fish  Vegan: person who eats no animal or dairy products at all  Gluten-free: for people who cannot process a particular protein  Guests are becoming increasingly concerned about the nutritional value of food  Demand for healthier items, change in cooking methods, changes in type of cooking oil Allergies  Up to 50 million Americans have an allergy which causes various reactions Menu Accuracy  Restaurants must be accurate and truthful when describing dishes  Can be heavily fined for violations of accuracy in menu  Menu-labeling calorie count requirement Menu Items  Local ingredients for sustainability  Depend on type of restaurant Appetizers and Soups  6 to 8 appetizers are adequate Salads  The preferred start in a growing number of restaurants Entrees  There should be at least eight entrees  Different cooking methods  Categories: meat, poultry, seafood, and fish Desserts  May include a selection of fruits, pies, cakes, ices, and pastries Menu Types  Dinner-house: separate similar entrees  Á la carte: individually priced items  Table d’hôte: selection of several dishes from which patrons make a complete meal at a fixed price  Du jour menu: lists items served only on a particular day  Cyclical: generally used in institutions, repeats every few days  California: order any menu item at any time of day  Tourist: used to attract tourists  Degustation: sample of the chef’s best dishes Lunch and Dinner Menus  Lunch menus are easy to read and food is produced quickly  Dinner menu portions and prices tend to be larger

Menus in Restaurants, Lecture notes of Food Science and Technology

Related documents

Partial preview of the text

Download Menus in Restaurants and more Lecture notes Food Science and Technology in PDF only on Docsity!