What is the significance of a Good Menu Design in any Food & Beverage Outlet?

 A well-designed menu is crucial for any food and beverage outlet for several reasons:

1. Enhanced Customer Experience: A good menu design can enhance the overall dining experience for customers. It sets the tone for the meal, creates anticipation, and engages customers before they even taste the food.

2. 
   

3. Increased Sales: A well-designed menu can influence customers' choices and encourage them to spend more. Strategic placement of items, descriptions, and visuals can draw attention to high-profit items or specials.

4. 
   

5. Brand Representation: The menu is often one of the first touchpoints for customers to interact with a restaurant's brand. A well-designed menu reflects the restaurant's identity, style, and personality, helping to reinforce brand image and values.

6. 
   

7. Ease of Navigation: A well-organized menu layout makes it easy for customers to find what they want quickly. Clear categorization, logical flow, and readability contribute to a seamless ordering process, reducing frustration and enhancing satisfaction.

8. 
   

9. Highlighting Specials and Promotions: Effective menu design can draw attention to special dishes, promotions, or seasonal offerings, increasing their visibility and driving sales.

10. 
    

11. Clarity and Transparency: A good menu design communicates information clearly and transparently. This includes prices, ingredients, dietary information, and any other relevant details, helping customers make informed decisions and avoiding misunderstandings.

12. 
    

13. Upselling Opportunities: Thoughtful menu design can incorporate techniques like suggestive selling or pairing suggestions, encouraging customers to explore additional menu items or upgrades.

14. 
    

15. Differentiation and Competitive Advantage: In a competitive market, a visually appealing and well-crafted menu can help a restaurant stand out from competitors. Unique design elements, creative presentation, and quality photography can capture attention and leave a lasting impression.

16. 
    

17. Adaptability and Flexibility: A good menu design should be adaptable to changes in offerings, pricing, or seasonal variations. It should allow for easy updates without compromising aesthetics or functionality.

18. 
    

19. Feedback and Improvement: Analyzing customer interactions with the menu can provide valuable insights for improving offerings, pricing strategies, and overall dining experience. A well-designed menu facilitates this feedback loop by making it easy for customers to provide input and for the restaurant to respond accordingly.

Overall, a good menu design is an essential tool for driving sales, enhancing customer satisfaction, and building a strong brand identity for any food and beverage outlet.

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What topics to cover while training the restaurant staff on "MENU"?

 Training restaurant staff on the menu is crucial for providing excellent customer service and ensuring that customers have a positive dining experience. Here are the key topics you should cover while training your restaurant staff on the menu:

Menu Overview:

Explain the purpose of the menu as a tool to present food and drink offerings to customers.

Describe the different sections of the menu, such as appetizers, main courses, desserts, beverages, and any specials.

Menu Layout and Design:

Explain the organization and layout of the menu, including how items are categorized and presented.

Discuss any symbols, icons, or formatting used to highlight certain dishes (e.g., vegetarian, spicy, gluten-free).

Menu Items:

Go over each item on the menu in detail, including its name, ingredients, preparation method, and presentation.

Highlight popular or signature dishes that customers frequently inquire about.

Provide recommendations for pairings and substitutions.

Specials and Limited-Time Offers:

Explain any daily or seasonal specials and how they differ from the regular menu items.

Emphasize the need to communicate these specials clearly and enthusiastically to customers.

Ingredients and Allergens:

Educate staff about common allergens (e.g., nuts, dairy, gluten) present in various dishes.

Instruct them on how to handle customer inquiries about allergens and dietary restrictions accurately.

Food Preparation and Presentation:

Describe the cooking methods used for different dishes and any unique preparation steps.

Emphasize the importance of consistent presentation to maintain the restaurant's image and brand.

Flavor Profiles and Pairing Recommendations:

Teach staff about the flavors and taste profiles of different dishes.

Provide guidance on suggesting wine, beer, or cocktail pairings to enhance the dining experience.

Portion Sizes and Pricing:

Explain portion sizes to staff so they can accurately describe them to customers.

Familiarize staff with menu item pricing and any specials or discounts available.

Handling Customer Questions:

Train staff to answer customer questions about the menu confidently and accurately.

Address potential scenarios where customers may seek recommendations or have dietary concerns.

Menu Updates and Changes:

Inform staff about how and when the menu may change due to seasonal ingredients, new offerings, or specials.

Provide a process for staff to learn about and memorize menu changes.

Menu Upselling Techniques:

Teach staff how to subtly suggest upgrades or add-ons to enhance the customer's experience and increase revenue.

Taste Testing and Familiarization:

Arrange taste testing sessions for staff to try different menu items, enabling them to speak from personal experience when recommending dishes.

Role-Playing and Scenarios:

Conduct role-playing exercises where staff practice interacting with customers and discussing the menu effectively.

Cultural and Culinary Background:

Share information about the origins and cultural significance of certain dishes, enabling staff to provide interesting insights to customers.

Handling Feedback and Complaints:

Instruct staff on how to handle customer feedback or complaints related to the menu with professionalism and empathy.

Remember to make the training interactive and engaging, incorporating visual aids like images of the dishes, interactive quizzes, and real-life examples. Regular refreshers and assessments can help ensure that staff retain and effectively communicate menu-related information.

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What are the key factors to be considered while pricing the menu?

 Pricing a menu is a critical aspect of running a successful food business, whether it's a restaurant, cafe, or any other food service establishment. Several key factors should be considered while determining the prices on your menu. Here are some of the most important ones:

Food Cost: Calculate the cost of ingredients required to prepare each dish on the menu. Ideally, the menu price should cover the food cost while leaving room for profit. Aim for a food cost percentage that aligns with industry standards for your type of establishment.

Overhead Costs: Take into account all the non-food expenses involved in running your business, such as rent, utilities, labor, insurance, equipment maintenance, and marketing. These overhead costs need to be factored into the menu prices to ensure the business remains profitable.

Market Research: Analyze your target market and competition. Research what other similar establishments in the area are charging for similar dishes. Pricing too high might drive away customers, while pricing too low might raise questions about the quality of your offerings.

Positioning and Branding: Consider the positioning and brand image you want to portray. Are you aiming to be an upscale, high-end restaurant, a budget-friendly cafe, or something in between? Your pricing should align with the perceived value you want to provide.

Profit Margin: Determine the profit margin you want to achieve for your business. Profitability is essential for sustainability and growth. The profit margin can vary based on your business goals and industry standards.

Menu Engineering: Strategically highlight certain dishes or items with higher profit margins, using techniques like menu layout, design, and descriptions. These can influence customers' choices and maximize profitability.

Seasonality: If your menu features seasonal ingredients, consider how that affects pricing. Prices might fluctuate based on ingredient availability and cost.

Portion Size: Balance portion sizes to ensure customer satisfaction while optimizing cost. Generous portions might attract customers, but they should still be cost-effective.

Price Perception: Be mindful of how customers perceive your prices. Prices that end in .99 or .95 might be perceived as more affordable than rounded numbers, even if the difference is minimal.

Menu Variety: Offer a diverse range of dishes to cater to different preferences and budgets. Having a mix of higher-priced and lower-priced items can cater to a broader customer base.

Specials and Promotions: Consider incorporating specials and promotions to attract customers during slow periods or to introduce new dishes.

Menu Updates: Regularly review and update your menu prices to adapt to changes in ingredient costs, market trends, and customer preferences.

Ultimately, finding the right balance between profitability and customer satisfaction is crucial when pricing your menu. Regularly monitor and evaluate how your pricing strategy is performing and be open to making adjustments as needed.

Basic Principles of Menu Planning

 The basic principles of menu planning revolve around creating a balanced and appealing selection of food items for a specific purpose or establishment. Here are some key principles to consider:

Variety and Balance: Offer a diverse range of food items to cater to different tastes, dietary needs, and cultural preferences. Ensure a balance of nutrients by including items from different food groups, such as proteins, grains, fruits, vegetables, and dairy.

Seasonality and Freshness: Incorporate seasonal ingredients to maximize freshness, flavor, and nutritional value. Plan menus that reflect the availability of local, fresh produce, which can enhance the dining experience.

Dietary Requirements: Consider the dietary requirements of your target audience. Provide options for individuals with special dietary needs, such as vegetarian, vegan, gluten-free, or allergen-free dishes. Label items clearly to help customers make informed choices.

Menu Flow and Organization: Organize the menu logically, starting with appetizers or small plates, followed by main courses and desserts. Consider the progression of flavors, textures, and portion sizes to create a harmonious dining experience.

Cost and Budget: Ensure that the menu aligns with the budgetary constraints of the establishment. Take into account ingredient costs, portion sizes, and the desired profit margins while creating a balance between affordable and high-value options.

Culinary Expertise and Skill: Leverage the skills and expertise of the kitchen staff while planning the menu. Consider their strengths and specialties to highlight their culinary talents and ensure consistent quality.

Customer Preferences and Feedback: Regularly seek feedback from customers to understand their preferences, identify popular dishes, and make necessary adjustments to the menu. This helps in creating a menu that resonates with the target audience.

Seasonal Specials and Limited-time Offers: Introduce seasonal specials or limited-time offers to add excitement and keep the menu fresh. This can encourage customers to try new items and enhance their dining experience.

Cost and Profitability Analysis: Regularly analyze the cost of ingredients, pricing, and profitability of menu items. Adjust the menu accordingly to maintain a balance between customer satisfaction and financial viability.

Sustainability and Ethical Considerations: Consider sustainability and ethical factors while planning the menu. Incorporate locally sourced, organic, and ethically produced ingredients, and promote environmentally friendly practices, such as reducing food waste.

By following these basic principles, you can create a well-rounded and enticing menu that meets the needs and preferences of your target audience while ensuring operational efficiency and profitability.

MENU ENGINEERING

Menu engineering is the process of strategically designing and analyzing a restaurant's menu to maximize profitability and customer satisfaction. It involves a combination of data analysis, menu design, and pricing strategies to optimize the restaurant's revenue streams. The objective of menu engineering is to ensure that the menu items are priced correctly, attractive to customers, and profitable for the restaurant.

Menu Engineering Process:

The menu engineering process involves four stages: Menu Analysis, Menu Design, Menu Pricing, and Menu Implementation.

Menu Analysis:

The first stage of menu engineering involves analyzing the existing menu to determine which menu items are most popular, which are least popular, which are most profitable, and which are least profitable. This analysis helps to identify the menu items that are driving revenue and those that are not. Menu analysis also includes the categorization of menu items into high, medium, and low performers based on their popularity and profitability.

Menu Design:

The second stage of menu engineering involves designing the menu to enhance the restaurant's profitability. The design of the menu includes the placement of items, menu item descriptions, and visual presentation. Menu items that are most popular and profitable should be placed in prominent positions, such as the top-right corner of the menu or in a separate box. The menu item descriptions should be compelling and detailed to entice customers to order.

Menu Pricing:

The third stage of menu engineering involves pricing the menu items correctly. The pricing strategy should consider the cost of ingredients, labor, and overhead costs, as well as the competition's pricing. The pricing should also reflect the perceived value of the menu item to the customer. The menu items should be priced in a way that maximizes profit margins while remaining competitive.

Menu Implementation:

The fourth stage of menu engineering involves implementing the changes to the menu. The changes should be communicated to the staff, and the menu should be updated on the restaurant's website and social media channels. The restaurant should also monitor the performance of the new menu items and make adjustments as needed.

Menu Engineering Techniques:

There are several techniques that can be used in menu engineering to optimize the profitability of the restaurant.

Menu Item Categorization:

Menu items are categorized into four categories based on their popularity and profitability: Stars, Plowhorses, Puzzles, and Dogs. Stars are menu items that are popular and profitable, while Plowhorses are items that are popular but not very profitable. Puzzles are items that are not very popular but profitable, while Dogs are items that are not popular and not profitable. This categorization helps to identify which items to promote, which to reposition, and which to remove from the menu.

Menu Item Placement:

The placement of menu items on the menu can influence customer behavior. Menu items that are most profitable should be placed in the top-right corner of the menu, which is the first place the customer's eye will go. Menu items that are less profitable should be placed in less prominent positions.

Menu Item Descriptions:

Compelling and detailed descriptions of menu items can increase the likelihood of the customer ordering the item. Descriptions should be designed to highlight the unique features of the item and create a sense of anticipation and excitement.

Menu Item Pricing:

The pricing of menu items should consider the perceived value of the item to the customer. For example, a high-priced menu item may be perceived as more valuable if it is made with high-quality ingredients. The pricing should also consider the competition's pricing and the profit margin for the restaurant.

Conclusion:

Menu engineering is a critical aspect of restaurant management that can have a significant impact on profitability. By analyzing the menu, designing the menu, pricing the menu items correctly, and implementing the changes, a restaurant can optimize its revenue streams while enhancing customer satisfaction. 

Importance of Menu Planning for a restaurant

 Menu planning is an essential aspect of running a successful restaurant business. A well-planned menu not only attracts customers but also helps in managing inventory and minimizing waste. In this article, we will discuss the importance of menu planning for a restaurant and its benefits for both the business and customers.

Increased Efficiency

Menu planning allows a restaurant to have a better understanding of the ingredients they need to order and use. This enables the restaurant to reduce inventory waste and save money by ordering only the necessary ingredients. This efficient use of inventory reduces costs and increases profits.

Improved Customer Experience

A well-planned menu helps customers make informed choices about their meals. A menu that is easy to read and understand with clear descriptions of the dishes and their ingredients improves the dining experience. It also ensures that customers receive the dishes they have ordered without confusion.

Consistency

A well-planned menu ensures consistency in the quality of the dishes served. With a set menu, the kitchen staff knows exactly what to prepare, and customers can expect the same quality and taste of the dishes every time they visit the restaurant.

Better Pricing Strategy

Menu planning helps restaurants to price their dishes appropriately. By understanding the cost of the ingredients, restaurants can set prices that ensure profitability. Additionally, the menu can be designed to include high-profit items that boost revenue.

Accommodating Dietary Requirements

With menu planning, restaurants can accommodate customers with dietary requirements such as gluten-free, vegan, or vegetarian. By having a set menu with clear descriptions of the ingredients used in each dish, customers can make informed choices and enjoy their meals without worry.

Improved Marketing

A well-designed menu can be an excellent marketing tool for a restaurant. By showcasing the best dishes and highlighting unique ingredients or cooking methods, a restaurant can attract customers and create a memorable dining experience. Social media posts with images of menu items can also attract new customers and build brand awareness.

In conclusion, menu planning is a critical aspect of running a successful restaurant business. It helps in managing inventory, improving customer experience, ensuring consistency, better pricing, accommodating dietary requirements, and improving marketing. By investing time and effort in menu planning, restaurant owners can attract and retain customers and increase profits.

PHO, RAMEN, SOBA & UDON (The world of Noodles)

 Pho, Soba, Ramen, and Udon are all popular noodle dishes from different Asian countries, each with its own unique flavor and preparation.

Pho:

Pho is a Vietnamese noodle soup consisting of rice noodles, broth, meat (usually beef or chicken), herbs, and spices. The broth is usually made by simmering beef or chicken bones with spices such as star anise, cinnamon, and cloves, which gives it a rich and flavorful taste. The noodles are thin and flat and are often accompanied by bean sprouts, lime wedges, chili peppers, and fresh herbs such as cilantro, basil, and mint. Pho is typically served as a breakfast or lunch dish and is often enjoyed with a side of hoisin sauce or Sriracha sauce.

Soba:

Soba is a Japanese noodle dish made from buckwheat flour and wheat flour. The noodles are thin and usually served cold with a dipping sauce or hot in a soup. Soba is often eaten as a healthy alternative to other noodle dishes because buckwheat is high in protein, fiber, and antioxidants. Soba can be served with a variety of toppings such as sliced green onions, seaweed, and tempura. It is a versatile dish and can be enjoyed in many different ways.

Ramen:

Ramen is a Japanese noodle soup consisting of Chinese-style wheat noodles, broth, meat (usually pork, chicken, or beef), and toppings such as sliced pork, green onions, and soft-boiled eggs. The broth can be made in several ways, including shoyu (soy sauce), miso (fermented soybean paste), and tonkotsu (pork bone). Ramen is a popular dish in Japan and has become popular around the world. It is often served in ramen shops and can be customized with various toppings to suit individual tastes.

Udon:

Udon is a Japanese noodle dish made from wheat flour, water, and salt. The noodles are thick and chewy and are often served in a hot soup or cold with a dipping sauce. Udon can be served with a variety of toppings, including tempura, green onions, and grated daikon radish. It is a popular dish in Japan and is often enjoyed during the colder months as a hearty and warming meal.

In summary, Pho, Soba, Ramen, and Udon are all popular noodle dishes from different Asian countries, each with its own unique flavor and preparation. Whether you prefer a hearty noodle soup or a cold noodle dish, there is sure to be a noodle dish that suits your tastes.

Cupcakes

The history of cupcakes can be traced back to the 18th century. The first mention of a cupcake was in a recipe book called "American Cookery" by Amelia Simmons in 1796. The recipe called for a light cake batter that was baked in small cups, or "cups", which gave the cake its name.

Cupcakes became popular in the 19th century when they were often served at social gatherings and tea parties. They were easy to make and could be decorated in a variety of ways, making them a perfect dessert for any occasion.

In the early 20th century, the introduction of mass-produced baking ingredients such as baking powder, pre-sifted flour, and canned milk made baking easier for home cooks. This led to an increase in the popularity of cupcakes, as they were now even easier to make.

During the 1950s and 1960s, cupcakes became even more popular due to their convenience and portability. They were often sold in bakeries and supermarkets, and became a staple at children's birthday parties.

In recent years, cupcakes have experienced a resurgence in popularity due to the trend of gourmet cupcakes with unique flavors and elaborate decorations. Cupcake shops and bakeries have popped up all over the world, offering a wide range of flavors and designs.

Today, cupcakes remain a beloved dessert that can be enjoyed by people of all ages and backgrounds.

What are the pre requisites for making a career in Hotel Industry?

If you are interested in making a career in the hotel industry, here are some prerequisites to keep in mind:

Education: Many hotels require at least a high school diploma or equivalent, but some positions may require a degree or certification. Depending on your role, a degree in hospitality management, business, or a related field may be beneficial.


Communication Skills: Communication is a key part of working in the hotel industry, whether you are interacting with guests or communicating with coworkers. Excellent communication skills, both verbal and written, are essential.


Customer Service: Providing exceptional customer service is essential in the hotel industry. If you have a passion for serving others and making their experience enjoyable, this industry might be the right fit for you.


Attention to Detail: Hotels have many moving parts, and attention to detail is critical to ensure everything runs smoothly. This means being organized, detail-oriented, and able to multitask.


Flexibility: Hotels operate 24/7, and many positions require working irregular hours, including nights, weekends, and holidays. Having a flexible schedule is often necessary in the hotel industry.


Teamwork: Many positions in the hotel industry involve working as part of a team. Being able to collaborate with others and work towards a common goal is an important skill to have.


Industry Knowledge: Understanding the hotel industry, its trends, and its challenges is important for a successful career. Keep up with industry news, stay informed about new technologies and practices, and participate in relevant training and development opportunities.

By developing these skills, you can set yourself up for a rewarding career in the hotel industry.

Grape Foot stomping festivals

Grape foot stomping festivals, also known as grape stomps, are celebrations that involve the traditional method of crushing grapes by foot to make wine. These festivals are typically held in late summer or early fall during the grape harvest season and are popular in wine-producing regions around the world.

During a grape foot-stomping festival, participants remove their shoes and socks and step into a large vat filled with grapes. They then stomp and crush the grapes with their feet, often to the beat of music, while wearing festive costumes.

The grape produced from the stomping is collected and used to make wine. In addition to grape stomping, these festivals often include wine tastings, food, live music, and other activities.

One of the most famous grape stomping festivals is the Grape Harvest Festival in Mendoza, Argentina. Other notable events include the Napa Valley Grape Stomp in California, USA, and the Festa dell'Uva in Impruneta, Italy.

Grape foot stomping festivals are a fun and unique way to celebrate the grape harvest and experience the traditional methods of winemaking.

 

French Classical Menu

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Here is my new video on French Classical Menu. If you like the content, please like, subscribe, and hit the bell icon. 

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Types of Menu and origin

This video is all about the Menu, its origin, and the different types. This video elaborates on the different types of Menus. This food & beverage service video also includes the variants of menus like the plat du jour, carte du jour, banquet menu/buffet menu & cyclic menu.#fnbclasses

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How to fold Napkins

 

How to fold Napkins

Meal & Menu Planing

MEALS & MENU PLANNING

MENU

Introduction
Menu is the statement of food and beverage items available or provided by food establishments primarily based on consumer demand and designed to achieve organizational objectives. It represents the focal point around which components of food service systems are based. The menu is designed carefully what the outlet wants to cater for, keeping in mind the type of clientele. The main advantage of a well-planned menu is that it leads to consumer satisfaction. It also helps to motivate the employees for a responsible and successful service

A. Origin of Menu
Originally the "bill of fare", as it is termed in English, or menu in French, was not presented at the table. The banquet consisted of only two courses, each made up of a variety of dishes, anything from 10 to 40 in number. The first 10-40 dishes were placed on the table before the diners entered- hence the word entrée- and, when consumed were removed or relieved by 10-40 other dishes- hence the words relevés and removes came into existence.

B. Objectives of Menu Planning
The aim of menu planning is to:
1. Meet nutritional needs -- ““Recognition that food is treatment”-- part of medical therapy
2.Plan meals within the food cost
3.Simplify purchase, preparation, and storage of meals
4.Provide attractive, appetizing meals with no monotony
5. Save time and money
6.Minimize overhead expenditure, i.e., fuel, electricity, water, labor.
7.Meet//exceed customer expectations
8.Determine production methods and distribution systems
9.Dictate staffing levels
10.Provide quality,, standardization & predictability
Menu planning is the most important aspect of planning and organization in the food industry. It is an advance plan of a dietary pattern over a given period of time.

MENU PLANNING

INTRODUCTION
Menu planning is one of the important managerial activities of food and beverages operations executed by a team comprising the entrepreneur/proprietor, the restaurant manager, and the executive chef. In a large hotel, the general manager and the food and beverage (F&B) manager will also be members of the team. In welfare catering operations, the head of the institution, the catering manager, and the finance manager will be involved. Menu planning calls for careful thought on many factors that would determine the success of the F&B operation. Menu forms the basis or acts as a guide upon which all other managerial and operational activities of F&B operations rest on.

POINTS OR FACTORS TO BE CONSIDERED WHILE PLANNING THE MENU

Whether it is for new outlets or existing outlets, points related to the following aspects should be considered by the team while planning the menu:
1. Operations hour
The team must consider policy on operation hours of the business while planning menu. If it is operating throughout the day from morning 7 to night I l, then all dishes required during breakfast, mid morning, lunch, evening snacks, dinner, and so on, should be included. If it is going to be operational only during lunch and dinner, then the menu should be planned accordingly. During lunch hour operations, guests expect quick service or business/executive lunch, which should be taken into account.
2. What to serve
The policy of the management may not permit the inclusion of beef, pork or any of the non. vegetarian dishes, genetically modified food, and so on. Dishes included in menu should be the framework of the establishment's policy.
3. Production process
The type of production process the business is going to implement, such as traditional partie system centralized production, cook-chill, cook-freeze, and sous-vide, and so on, should be taken into account while planning the menu.
4. Use of convenience products
Convenience products of many categories, from ones requiring some amount of final preparation in the kitchen to ready-to-eat forms, are available in the market. The team must consider policy on usage of convenience products.
5. Style of service
Menu should be planned taking into account the style of service to be implemented. For example, buffet, silver, American, tray service, takeaway, and so on.
6. Type of menu
The type of menu to be implemented in operations should be borne in mind while planning the menu. The la carte menu will offer extensive choice under each category and table d'hôte menu will have a set number of courses with a limited choice at set price.

C. Types of Menu
The menu are basically of two types:-
 À la carte
 Table d'hôte
À la Carte menu
The term à la carte may be translated as 'from the card'. This type of menu may be defined by the following points:
 It gives a full list of all the dishes that may be prepared by the establishment
 Each dish is priced separately
 A certain waiting time has to be allowed for many of the dishes
 Some dishes are cooked to order
This type of menu may be offered on its own in a first-class establishment, or in conjunction with a form of table d'hôte or carte du jour menu in a smaller catering establishment. The dishes may be changed according to season- oysters, melon, asparagus, game- but each item will remain individually priced.
Table d'hôte
The definition of table d'hôte menu is covered by the following points:
 The menu has fixed number of courses
 There is a limited choice within each course
 The selling price of the menu is fixed
 The dishes provided will all be ready at a set time
This type of menu may be offered by itself or in conjunction with an à la carte or carte du jour menu. It is the more popular and simpler form of menu, being easier to control and operate and giving less wastage of food. The set price of the table d'hôte menu is charged whether or not the full menu is consumed.

D. Courses of French Classic Menu

The number of courses on a menu, and dishes within each course, depends on the size and class of the establishment. In an establishment where full food preparation and service brigades are in full operation a full menu may be offered. In this case the courses or sections of the menu may be divided as follows:
1. Hors-d'oeuvre
2. Potage (Soup)
3. Ouefs (Egg)
4. Farineux (Rice and Pasta)
5. Poisson (Fish)
6. Entrée
7. Sorbet
8. Relevé
9. Rôti (Roast)
10. Légumes (Vegetables)
11. Salades (Salads)
12. Buffet Froid (Cold Buffet)
13. Entremet (Sweet)
14. Savoureux (Savoury)
15. Fromage (Cheese)
16. Dessert (Fresh Fruit)
17. Beverages

MEALS & MENU PLANNING
MENU
Introduction
Menu is the statement of food and beverage items available or provided by food establishments primarily based on consumer demand and designed to achieve organizational objectives. It represents the focal point around which components of food service systems are based. The menu is designed carefully what the outlet wants to cater for, keeping in mind the type of clientele. The main advantage of a well-planned menu is that it leads to consumer satisfaction. It also helps to motivate the employees for a responsible and successful service

A. Origin of Menu
Originally the "bill of fare", as it is termed in English, or menu in French, was not presented at the table. The banquet consisted of only two courses, each made up of a variety of dishes, anything from 10 to 40 in number. The first 10-40 dishes were placed on the table before the diners entered- hence the word entrée- and, when consumed were removed or relieved by 10-40 other dishes- hence the words relevés and removes came into existence.

B. Objectives of Menu Planning
The aim of menu planning is to:
1. Meet nutritional needs -- ““Recognition that food is treatment”-- part of medical therapy
2.Plan meals within the food cost
3.Simplify purchase, preparation, and storage of meals
4.Provide attractive, appetizing meals with no monotony
5. Save time and money
6.Minimize overhead expenditure, i.e., fuel, electricity, water, labor.
7.Meet//exceed customer expectations
8.Determine production methods and distribution systems
9.Dictate staffing levels
10.Provide quality,, standardization & predictability
Menu planning is the most important aspect of planning and organization in the food industry. It is an advance plan of a dietary pattern over a given period of time.

MENU PLANNING

INTRODUCTION
Menu planning is one of the important managerial activities of food and beverages operations executed by a team comprising the entrepreneur/proprietor, the restaurant manager, and the executive chef. In a large hotel, the general manager and the food and beverage (F&B) manager will also be members of the team. In welfare catering operations, the head of the institution, the catering manager, and the finance manager will be involved. Menu planning calls for careful thought on many factors that would determine the success of the F&B operation. Menu forms the basis or acts as a guide upon which all other managerial and operational activities of F&B operations rest on.

POINTS OR FACTORS TO BE CONSIDERED WHILE PLANNING THE MENU

Whether it is for new outlets or existing outlets, points related to the following aspects should be considered by the team while planning the menu:

1. Operations hour
The team must consider policy on operation hours of the business while planning menu. If it is operating throughout the day from morning 7 to night I l, then all dishes required during breakfast, mid morning, lunch, evening snacks, dinner, and so on, should be included. If it is going to be operational only during lunch and dinner, then the menu should be planned accordingly. During lunch hour operations, guests expect quick service or business/executive lunch, which should be taken into account.

2. What to serve
The policy of the management may not permit the inclusion of beef, pork or any of the non. vegetarian dishes, genetically modified food, and so on. Dishes included in menu should be the framework of the establishment's policy.

3. Production process
The type of production process the business is going to implement, such as traditional partie system centralized production, cook-chill, cook-freeze, and sous-vide, and so on, should be taken into account while planning the menu.

4. Use of convenience products
Convenience products of many categories, from ones requiring some amount of final preparation in the kitchen to ready-to-eat forms, are available in the market. The team must consider policy on usage of convenience products.

5. Style of service
Menu should be planned taking into account the style of service to be implemented. For example, buffet, silver, American, tray service, takeaway, and so on.

6. Type of menu
The type of menu to be implemented in operations should be borne in mind while planning the menu. The la carte menu will offer extensive choice under each category and table d'hôte menu will have a set number of courses with a limited choice at set price.

C. Types of Menu
The menu are basically of two types:-
 À la carte
 Table d'hôte
À la Carte menu
The term à la carte may be translated as 'from the card'. This type of menu may be defined by the following points:
 It gives a full list of all the dishes that may be prepared by the establishment
 Each dish is priced separately
 A certain waiting time has to be allowed for many of the dishes
 Some dishes are cooked to order
This type of menu may be offered on its own in a first-class establishment, or in conjunction with a form of table d'hôte or carte du jour menu in a smaller catering establishment. The dishes may be changed according to season- oysters, melon, asparagus, game- but each item will remain individually priced.
Table d'hôte
The definition of table d'hôte menu is covered by the following points:
 The menu has fixed number of courses
 There is a limited choice within each course
 The selling price of the menu is fixed
 The dishes provided will all be ready at a set time
This type of menu may be offered by itself or in conjunction with an à la carte or carte du jour menu. It is the more popular and simpler form of menu, being easier to control and operate and giving less wastage of food. The set price of the table d'hôte menu is charged whether or not the full menu is consumed.

D. Courses of French Classic Menu
The number of courses on a menu, and dishes within each course, depends on the size and class of the establishment. In an establishment where full food preparation and service brigades are in full operation a full menu may be offered. In this case the courses or sections of the menu may be divided as follows:
1. Hors-d'oeuvre
2. Potage (Soup)
3. Ouefs (Egg)
4. Farineux (Rice and Pasta)
5. Poisson (Fish)
6. Entrée
7. Sorbet
8. Relevé
9. Rôti (Roast)
10. Légumes (Vegetables)
11. Salades (Salads)
12. Buffet Froid (Cold Buffet)
13. Entremet (Sweet)
14. Savoureux (Savoury)
15. Fromage (Cheese)
16. Dessert (Fresh Fruit)
17. Beverages

F. TYPES OF MEALS

Food and beverage service is about serving the customers when they are hungry. However F&B outlets offer a typical variety of food depending on customers demand, type of operation, location etc. The most important meals of the day are:
(i) Early morning tea [EMT]: Most often these orders are placed with the room service and it consists of a choice of tea and coffee served with cookies or biscuits. Service is expected to be fast and timing of this meal is from 4.am to 6.am in the morning.
(ii) Breakfast: Breakfast, Elevenses, High tea and Supper are considered the subsidiary meals of the day. Whereas Lunch and Dinner are the two main meals. Although light (lite), the smaller meals fulfill nutritional requirements of and when required if properly planned, divide the day into even food breaks. Breakfast is considered as one of the most important meal nutritionally.
(iii) Brunch or elevenses: The word 'brunch' comes from a combination of lunch and breakfast. It refers to a heavy meal eaten around 11 am by guests who wish to skip lunch or those who hate missed breakfast. Today brunch has become very popular in coffee shops and multi-cuisine restaurants, especially marketed extensively on these days.
(iv) Lunch and Dinner: These are main meals of the day. All F&B outlets cater to these meals. The variety of service differs from buffet and pre-plated in coffee shops, silver service in multi-cuisine restaurants.
Food and beverage service is about serving the customers when they are hungry. However F&B outlets offer a typical variety of food depending on customers demand, type of operation, location etc. The most important meals of the day are:
(i) Early morning tea [EMT]: Most often these orders are placed with the room service and it consists of a choice of tea and coffee served with cookies or biscuits. Service is expected to be fast and timing of this meal is from 4.am to 6.am in the morning.
(ii) Breakfast: Breakfast, Elevenses, High tea and Supper are considered the subsidiary meals of the day. Whereas Lunch and Dinner are the two main meals. Although light (lite), the smaller meals fulfill nutritional requirements of and when required if properly planned, divide the day into even food breaks. Breakfast is considered as one of the most important meal nutritionally.
(iii) Brunch or elevenses: The word 'brunch' comes from a combination of lunch and breakfast. It refers to a heavy meal eaten around 11 am by guests who wish to skip lunch or those who hate missed breakfast. Today brunch has become very popular in coffee shops and multi-cuisine restaurants, especially marketed extensively on these days.
(iv) Lunch and Dinner: These are main meals of the day. All F&B outlets cater to these meals. The variety of service differs from buffet and pre-plated in coffee shops, silver service in multi-cuisine restaurants.

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FOOD AND ACCOMPANIMENTS

Food and Accompaniments from HEMANT SINGH

Accompaniments are highly flavoured seasonings of various kinds offered with certain dishes. The object of offering accompaniments with certain dishes is to improve the flavor of the food or to counteract its richness, eg. apple sauce with roast pork. Many dishes have separate accompaniments and as they are not always mentioned on the menu, the waiter must know them. He should always have specific accompaniments ready for service at the right time. Hot adjuncts come with the dish from the kitchen, but cold sauces are often to be found at the buffet or sideboard. They should be served directly with a dish to which they belong. They should be served from the guest’s left on to the top right of his plate (not on the rim). While serving from a sauceboat, the boat should be on an underdish or small plate, carried on the palm of the left hand. In serving, the sauceboat, lip should point towards the guest’s plate. The spoon, or ladle, should be passed over the lip. Sauces are not to
be poured from a boat.

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DESSERTS - ICE CREAMS

Ice cream from HEMANT SINGH

Ice cream, or iced cream as it was originally called, was once narrowly defined as a luxury dessert made of cream, sugar, and sometimes fruit congealed over ice. But today it is an universally cherished favorite dish. The wide variety of ice creams and their varying cost ranging from low to high has made it delightful dish. Our love affair with ice cream is centuries old. The ancient
Greeks, Romans, and Jews were known to chill wines and juices. This practice evolved into fruit ices and, eventually, frozen milk and cream mixtures. The Italians were especially fond of the frozen
confection that by the sixteenth century was being called ice cream. Because ice was expensive and refrigeration had not yet been invented, ice cream was still considered a treat for the wealthy
or for those in colder climates. Furthermore, the process of making ice cream was cumbersome and time-consuming. A mixture of dairy products, eggs, and flavorings was poured into a pot and beaten
while, simultaneously, the pot was shaken up and down in a pan of salt and ice.

BREAKFAST

Breakfast from HEMANT SINGH

Breakfast is the first meal of the day, typically eaten in the morning. The word derives from the idea of breaking the involuntary fast due to sleep. Breakfast is considered by many food experts to be a most important meal of the day. Traditionally, breakfast is a large cooked meal eaten before work and designed to carry people through a large part of the day. The erosion of the cooked breakfast has been an ongoing trend in the Western world, since at least the early 20th century, coinciding with late waking times than when most Westerners had agricultural occupations, starting early in the morning.
Breakfast in hotels may be served in the hotel restaurant or dining room, in a breakfast room set aside for this one meal, or in the guest's bedroom or suite. The current trend is that most of the hotels
are offering breakfast as complementary (bed and breakfast tariff).

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MENU - Food and Beverage

Menu from HEMANT SINGH

Menu is the statement of food and beverage items available or provided by food establishments primarily based on consumer demand and designed to achieve organizational objectives. It represents the focal point around which components of food service systems are based. The menu is designed carefully what the outlet wants to cater for, keeping in mind the type of clientele. The main advantage of a well-planned menu is that it leads to consumer satisfaction. It also helps to motivate the employees for a responsible and successful service.

A successful menu depends upon composition-the right combination of foods, prepared perfectly, to the entire satisfaction of the customer. So claimed Antoin Careme, the French

chef who is considered the founder of classical cuisine. Menu is a document that controls and directs an outlet's operations and is considered the prime selling instrument of the restaurant.

In a restaurant, a menu is the list of dishes to be served or available for a diner to select from. The items that are available for the diner to choose from are broken down into various categories,
depending on the time of day or the event. The compilation of a menu is the most important part of a
caterer's work. It is regarded as an art, acquired only through experience and study. The menu is a link between the guest and the establishment, hence it should be carefully planned by the
establishment's professionals, namely the executive chef, the food and beverage manager and the food and beverage controller. The word menu dates back to 1718, but the custom of
making such a list is much older. In earlier times, the escriteau (bill of fare) or menu of ceremonial meals was displayed on the wall loadable with the kitchen staff to follow the order in which the dishes were to be served. It is said that in olden times, menus were like a large dictionary with sections covering a variety of dishes. As time progressed the lengthy single copy menu became smaller but increased in number allowing a number of copies placed in table increased. Depending on the establishment and the occasion, the menu may be plain or artistic in its presentation.

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