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TRANSCRIPT
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MODULE 3
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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
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Form yourselves into 5 groups. Read the situation to be flashed on the
screen and do what is asked. Present your output afterwards
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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
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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
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Market Research Knowing Your Guest Knowing Your Operation Developing a Pool of Menu Ideas Complete Knowledge of the Cuisine Food Trials
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Conduct a professional market surveyDefine the market segmentStudy competitors
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KNOW THE PROFILE OF THE GUEST KNOW THEIR PREFERENCES
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MENUS CUISINE BOOKS TRADE MAGAZINES JOURNALS HOME COOKBOOKS COMPETITORS EXISTING KNOWLEDGE AND SKILLS
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One of the most critical activities of food service operations
Defines the décor Service style Costume And required cooking skills
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Selection of Staff Preparation and Storage conditions Describing the item to the guest Preparation times Presentation Accompaniments and garnishes
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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
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FLAVOR TEXTURE APPEARANCE
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EQUIPMENT LIMITATIONS PERSONNEL LIMITATIONS AVAILABILITY OF FOODS
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Point of origin Grade or Quality Cooking Method “Fresh” “Imported” “Homemade” Size or Portion