tailieunhanh - Lecture The restaurant: From concept to operation (7th edition): Chapter 4 - Walker

Chapter 4 - The menu. After reading and studying this chapter, you should be able to: Identify factors to consider when planning a menu, list and describe some common menu types, discuss methods for determining menu item pricing, identify factors to consider when determining a menu’s design and layout. | Chapter 4 The Menu Courtesy of Sysco The Restaurant: From Concept to Operation, 7th Edition Objectives After reading and studying this chapter, you should be able to: Identify factors to consider when planning a menu List and describe some common menu types Discuss methods for determining menu item pricing Identify factors to consider when determining a menu’s design and layout The Menu Heart of any restaurant Showcases everything you have to offer for food and beverage Do’s and Don’ts of Menu Planning Check out the competitions’ menus and websites. Ask yourself, how will my restaurant and menu be different from and better than the others? The theme of the menu, its design and colors, should reflect the theme and Décor of the restaurant. Use a clear, easy-to-read font like Times New Roman 14 point so guests can read the menu. Have a couple of focus groups read your menu and give you feedback. Incorporate local names into the descriptions of dishes. Specialty menu items can | Chapter 4 The Menu Courtesy of Sysco The Restaurant: From Concept to Operation, 7th Edition Objectives After reading and studying this chapter, you should be able to: Identify factors to consider when planning a menu List and describe some common menu types Discuss methods for determining menu item pricing Identify factors to consider when determining a menu’s design and layout The Menu Heart of any restaurant Showcases everything you have to offer for food and beverage Do’s and Don’ts of Menu Planning Check out the competitions’ menus and websites. Ask yourself, how will my restaurant and menu be different from and better than the others? The theme of the menu, its design and colors, should reflect the theme and Décor of the restaurant. Use a clear, easy-to-read font like Times New Roman 14 point so guests can read the menu. Have a couple of focus groups read your menu and give you feedback. Incorporate local names into the descriptions of dishes. Specialty menu items can have a star or other insignia to draw attention to Them. Use a symbol for potential ingredients that may trigger allergies in guests, such as peanuts or eggs. For the layout, use one or two columns, not more, as the menu will look too crowded. Don ’t use the clipart that comes as part of your computer software; your menu will look as if it was done at home. Pay for the rights to use the art Don ’t use too much technical jargon. Keep it simple Avoid saying exactly how many pieces of food come in a dish. Don’t laminate your menu. Instead invest in menu jackets. Consideration in Planning a Menu One of the most important factors for patrons is the quality of the food Many considerations in menu planning Menu is the most important part of the restaurant concept Capability of cooks and consistency of preparation Equipment capacity and layout Seasonal availability of menu ingredients Price and pricing strategy Nutritional value Accuracy in menu Menu items Menu types Menu .

• Quản trị kinh doanh
• The restaurant
• Lecture The restaurant
• Restaurant operations
• Restaurant management
• Pricing strategy
• Menu pricing strategies
• Restaurant leadership
• Restaurant concepts
• Staffing the restaurant
• Civil rights laws
• Restaurant industry
• Kitchen display systems
• Restaurant business
• Marketing plans
• Forecast restaurant sales
• Income statement
• American style restaurants
• Fast food restaurants
• Chain restaurants
• Sandwich shops
• Kitchen planning
• Equipping the kitchen
• Food purchasing
• Food purchasing system
• Alcoholic beverage licenses
• Nonalcoholic beverages
• Recycling to reduce costs
• Labor costs
• Food production
• Food sanitation
• Training programs
• Foodservice teams
• Ebook BEP technologie restaurant
• BEP technologie restaurant
• Les coutumes francaises
• Formules de restauration commerciale
• La brigade de restaurant
• La communication professionnelle et commerciale
• L'économat principal
• La lingerie principale
• Organisation du travail
• La restauration automatique
• Décoration du restaurant
• From Concept to Operation
• Kinh doanh nhà hàng
• Quản trị kinh doanh
• Kinh doanh dịch vụ
• Restaurant service
• Ebook Restaurant service basics
• Dịch vụ nhà hàng
• Table service
• Table settings
• Initiating the service
• Serving the meal
• Emergency procedures
• Handling service using technology
• Bar service
• BMC Pulmonary Medicine
• Cooking fumes
• Kitchen smoke
• Restaurant workers
• Restaurant health and safety
• Respiratory health
• Health symptoms
• Introduction to management in the hospitality industry
• The hospitality industry
• Food service
• The restaurant business
• Restaurant industry organization
• English vocabulary
• Restaurant English vocabulary
• Restaurant vocabulary
• Learning English
• Effective method of learning English
• Admission Requirements
• Skills Inventory
• Hiring Trends
• Restaurant Manager
• Financial Aid
• Hotel management
• Career starter
• Quản lý nhà hàng
• Quản lý khách sạn