ASSIGNMENT

On
“Importance on maintaining the principles of
organizing a menu”

Submitted To
Shahnawaz Kamal
Lecturer
Department of Tourism & Hospitality Management
World University of Bangladesh

Submitted By
Name: Stanly Prem D’ Rozario
ID No: WUB15/18/14/197
Roll: 197 Batch: 14th

Program: Bachelor of Tourism & Hospitality Management

Date: 15/08/2020
 “Importance on maintaining the principles of organizing a menu”

Introduction:
In general, however, the table d'hote or a part menu, which changes daily or cyclically, is prepared in-
house (on a typewriter or computer) and duplicated as necessary. A separate menu listing the daily
specials might also be prepared. In many restaurants the table d'hotel or a part menu and the daily specials
contain only a fraction of what is offered. Often an a la carte menu, from which the guests can select an
array of dishes that are always available, is also provided. If an a la carte menu is offered, the other menus
are inserted in or clipped to its folder. The daily menus may also be placed at every seat, but in most
establishments they are offered by the service staff along with the regular a la carte menu.

What Is Menu?
Menu is a designed paper which contains all the food and beverages sold in a restaurant and is place on
each table for people to make an order of what they want to eat or drink. There are five primary types of
menu are:
1. A la carte menus,
2. Static menus,
3. Du jour menus,
4. Cycle menus,
5. Table D'Hote menu.

The Importance of Menu Maintaining:

One of the first things your customers interact with is a menu. It helps carry your brand and influences
how much money the customer will spend, what they’ll order, and how high their expectations are. With
careful consideration of all the elements that make up a menu, you can help your restaurant flourish
through data-based engineering and psychology. Most restaurant owners have goals in mind that they
want to achieve, whether they pertain to profits, branding and design, customer retention, or any other
area. Conducting a thorough menu analysis is essential to creating a strategy for improving your
restaurant’s sales and success. By taking a deep dive into your menu, you’ll see how your food costs and
profit margins stack up. You should price each item you offer based on its food cost the amount of money
it takes to prepare it. Only then can you accurately tailor the profit margin on every dish. Analyzing your
menu will also give you insights about where you can make improvements and how you can work
towards a more effective design. If certain aspects of your menu look outdated or disorganized, your
customers are likely to spend less. Sleek, modern menu design can make your restaurant seem more
classy or stylish, subconsciously convincing guests to spend more.

Basic Principles For Organizing A Menu:

 Cold and warm dishes are listed separately
 Appetizers, soups, seafood, and main courses are listed in separate groups.
 In every group the lighter dishes are listed before the richer ones.
 Salads should be highlighted.
 If offered, low-calorie foods should be specially indicated, and the number of calories should be
provided.
 Every dish should be described clearly and simply, in an appetizing way, without being too
flowery.
 House specialties and seasonal items should correspond to the season and should change
accordingly.
 Use a clip-on menu or special insert to attract attention to them.
 The dessert selection should be listed on a separate attractive card. The menu should inform the
guests that such a card is available.
 The numbering of menu items can save time and confusion, especially with many of the new
computerized cash registers. Numbering, however, discourages communication between guests
 and the service staff and thus does not help promote sales. For an easy compromise, place one
numbered menu at the register or where orders are relayed to the kitchen so you can punch in the
guest's order by number; the guest, however, orders the actual foods with words, not numbers.

Advantages:
 Preplanned or predesigned menus enable the caterer to ensure that good menu planning is
practiced.
 Before selecting dishes that he or she prefers, the caterer should consider what the customer likes,
and the effect of these dishes upon the meal as a whole.
 Menus which are planned and cost in advance allow banqueting managers to quote prices
instantly to customer.
 Menus can be planned taking into account the availability of kitchen and service equipment,
without placing unnecessary strain upon the equipment.
 The quality of food is likely to be higher if kitchen staffs are preparing dishes that they are
familiar with and have prepared a number of times before.

Disadvantages:
 Preplanned and predesigned menus may be too limited to appeal to a wide range of customers.
 They may reduce job satisfaction for staff that has to prepare same menus repetitively.
 They may limit the chef’s creativity and originality.

Conclusions:
The menu is very important for every restaurant and attracts the customer. So that, maintaining the
principles of organizing a menu is very important and profitable for the Hotel or Restaurant’s. And also
Importance of Maintaining Organizations.