21436743-Planning-Menu课件.ppt

1 MENU PLANNING From design to evaluation 跌轧帕婶舀菏垣津讣蹬濒效少宰畜乐知慧云狱堡浚羹探惰挽团坦达靳璃Planning-Menu课Planning-Menu课件 2 Rationale Everything starts with the menu. The menu dictates much about how your operation will be organized and managed, the extent to which it meet its goals, and even how the building itself - certainly the interior - should be designed and constructed. 抒蚂唁猪腊健藐艳于昆囤凶竣魔铲劈制狙镊率霄孔变卫邹岔桑薛郁李隔Planning-Menu课Planning-Menu课件 3 Objectives To explain the importance of a menu To explain the basic rules of menu planning To identify factors to be considered when planning a menu To identify constraints in menu planning To plan and write a menu 让暴晾蝶洱狗父培喊陈义进萍邵幂个调粥枢赞篇蔬县衍剧痞星酋爆女搜Planning-Menu课Planning-Menu课件 4 Must Satisfy Guest Expectations Reflect your guests’ tastes Reflect your guests’ food preferences Ascertain your guests’ needs 瘟唇或白菏祥策迭隆荤嘲村鸡稍佃芝砂邮糜轿妄厦阮衙终蒜逛临鼓址杆Planning-Menu课Planning-Menu课件 5 Must attain Marketing Objectives Locations Times Prices Quality Specific food items 苗吊毋闽孰癌炬聪负秦彻绪图番譬杭偶玉锁枪查笔汤剐和冰羽赖沾锻拿Planning-Menu课Planning-Menu课件 6 Must help to achieve Quality Objectives Quality standards: flavor, texture, color, shape, flair, consistency, palatability, visual appeal, aromatic apparel, temperature Nutritional concerns: low-fat, high-fiber diets, vegetarian 你浓压谢司慕姑概测药部楞疫晕维毋捞浴袭漱随褐浆自瓣理墓么伙覆骄Planning-Menu课Planning-Menu课件 7 Must be Cost-Effective Commercial financial restraints profit objectives Institutional minimizing costs operational budget 旗娱脸趋瘪揽拆剧死谬贴赴咒铁胀拭糕耙沟奠肺屋驯凳绿谩延亿倾绣幂Planning-Menu课Planning-Menu课件 8 Must be Accurate Truth-in-menu laws exist in some localities, cannot mislabel a product “butter” must use butter not margarine “fresh” must be fresh, not fresh frozen “homemade” not purchased “ready-to-heat” “USDA Choice” actually “USDA Good” 弗绰佯耐膏隙分诫坪锰综裴哑找狼荚贸岭碴熔郑携哇粒竣兜狄窃娜乃札Plannin