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MODULE 3

At the end of the lesson, the students must be able to :

explain the menu decision flowchartIdentify the principal contributors to menu

planningDesign the menu cover Evaluate a menu based on principles

learned

Form yourselves into 5 groups. Read the situation to be flashed on the

screen and do what is asked. Present your output afterwards

Mrs. Jones called up the restaurant you are working and asks for a proposal menu for her daughter’s 18th birthday party.

The following are the information given:Theme : TitanicNumber 0f People: 218Time : 6 PM

1. Plan a menu for the party.2. In presenting, discuss the process you

did on how you came up with the menu.

3. Do you think that Mrs. Jones will be pleased with your menu? Why? Why not?

4. DECIDE THE STYLE OF TABLE SERVICE YOU WOULD BE ADOPTING

Market Research Knowing Your Guest Knowing Your Operation Developing a Pool of Menu Ideas Complete Knowledge of the Cuisine Food Trials

Conduct a professional market surveyDefine the market segmentStudy competitors

KNOW THE PROFILE OF THE GUEST KNOW THEIR PREFERENCES

MENUS CUISINE BOOKS TRADE MAGAZINES JOURNALS HOME COOKBOOKS COMPETITORS EXISTING KNOWLEDGE AND SKILLS

One of the most critical activities of food service operations

Defines the décor Service style Costume And required cooking skills

Selection of Staff Preparation and Storage conditions Describing the item to the guest Preparation times Presentation Accompaniments and garnishes

BREAKFAST – fruits, juices, eggs, cereals, pancakes, waffles, breakfast meats

LUNCH – Factors to considers: Speed, Simplicity,

Variety ( fewer courses, luncheons specials) DINNER – main meal – more selections

and more choices

FLAVOR TEXTURE APPEARANCE

EQUIPMENT LIMITATIONS PERSONNEL LIMITATIONS AVAILABILITY OF FOODS

Point of origin Grade or Quality Cooking Method “Fresh” “Imported” “Homemade” Size or Portion