Documente Academic
Documente Profesional
Documente Cultură
INTRODUCTION:
MENU-
(CONT.)
4. Must be aware of how operational constraints
such as costs, equipment availability, and the
skills of the available labor force,
5. Must be able to visualize how the menu will
appear graphically.
6. Must be skilled at communicating successfully
with patrons through the menu.
MENU STRUCTURE
Issues
Location
of foodservice
Name of the foodservice (what it says to a
customer)
Primary target audience
Menu priorities
Capabilities of the staff
(CONT.)
Balancing
room
Large desk table
Historical records on the performance of
past menus
Menu reminder list
File of menu ideas
Sales mix data including which item may
draw patrons away from specials the
operation wants to sell
(CONT.)
List
Menu Planning
Responsibility
individual.
General Considerations:
Quantity.
Quality.
Price.
Brand names.
Product identification.
General Considerations:
Points
of origin.
Merchandising terms.
Means of preservation.
Food preparation.
Verbal and visual presentation.
Dietary or nutritional claims.
Planning Process
General
1.
2.
4.
5.
6.
RESTAURANT MENU:
RESTAURANT CONCEPTS
MENU IN SUPERMARKETS
take-away
Fine
( CONT.)
5. Organic/ Local Fare. Local foods doesnt mean
just salads.
6. European Flavors. The Old World makes
resurgence via food trucks.
7. Regional Cuisine. Red Hook Lobster food
truck brings Maine lobster to New York City.
8. Waffles.
9. Burgers. Always popular. Always a favorite.
10. Ice Cream. The original food truck theme. An
American classic.
4. Gluten Free
If you were hoping the gluten-free craze was burning out,
sorry to disappoint. Gluten-free cuisine was a top-five
trend identified in the National Restaurant
Association's "What's Hot in 2014" survey, identified by
more than three-quarters of chefs as a niche they
planned to do more with next year. Don't just think
packaged goods or gluten-free brownies, either. You'll
see the desire to avoid wheat gluten drive more use of
pasta noodles made from buckwheat and other
grains. Also, expect more ancient, super-nutritious
grains such as quinoa and amaranth to pop up in
dishes that might once have used wheat flour.
6. Nuts
High-protein, healthy nuts and seeds are valued
by carbo -cutting diners for a healthy energy
boost.
11. Umami
The savory "fifth taste" is popping up in sauces,
salts, and burgers, at fast-growing L.A.-based
franchise chain Umami Burger. In 2014, watch
for scores of other restaurants to jump on the
umami trend, too.
The 5 in 5
A look at the five segments everyone will be talking
about in 2017 about menu innovations
(CONT.)
The
Eco-Burger
Epic Burger will claim the moral high ground in the next
five years with fewer preservatives and a strong
sustainability message.
(CONT.)
Juice:
(CONT.)
Build-Your-Own
Everything
(CONT.)
International Invasion
As the economy rebounds, the American market will be
increasingly saturated with foreign-based brands,
experts say.
Philippines-based Jollibee offers hamburgers, spaghetti,
and chicken alongside more exotic fare like breakfast
pork-and-rice platters or Fiesta Noodles with shrimp
and hardboiled egg. It has 26 stores in the U.S., and
recently opened one in Anaheim, California. South
African chicken restaurant Nandos has several U.S.
locations, as does Guatemalas Pollo Campero.
TYPES OF MENU
A LA
LA CARTE
LA CARTE BREAKFAST
Fewer
LA CARTE LUNCH
Difficult
More
60%
LA CARTE LUNCH
LA CARTE DINNER
Traditionally
LA CARTE DINNER
DU JOUR MENU
a
TABLE D HOTE
Table
TABLE D HOTE
Table
TABLE D HOTE
SEASONAL MENU
Seasonality
DESSERT MENU
KIDS MENU
Thank you!
THE END
content
- menu specification on recommended
daily allowance (RDA)
- strong scientific foundation on
nutrition
2. INFORMATION TECHNOLOGY AS A
TRENDSETTER
CHALLENGES IN FOOD
PRODUCTION
COMBINE operations requiring two or
three steps into a single step
2. DECREASE stress factors and fatigue
3. DEVELOP a food service system that
best answers the need of clientele or
consumer
4. ECONOMIZE in the use of 3Ms of
management and 2S
1.
COMMERCIAL KITCHEN
LAYOUT
CHALLENGES IN FOOD
PRODUCTION
IMPROVE the quality of the product by
reviewing procedures for preparation
and cooking
6. INNOVATE means of using available
equipment to reduce labor and time of
preparation
7. REFINE skills of each food working who
is best to do a certain task
CHALLENGES IN FOOD
PRODUCTION
8. REMOVE OR SOLVE PROBLEMS of
food handling throughout the food flow
Production Decisions
Includes
Production Forecasting
Primary
Production Forecasting
Quantity
Demand
Estimate
records
Intuition
Complex
Production Forecasting
Historical
Records
Forecasting Models
Criteria
for a Model:
MANPOWER PLANNING
PRODUCTION
MANPOWER
REQUIREMENTS:
1. Qualitative Production Manpower
Requirement
1.1. High level competence skills
- culinary and technical skill
- communication and technical
skill
MANPOWER PLANNING
- learning and adopting skills
- management skill
1.2. Physical qualities
- excellent physical health
- good grooming
- endurance
1.3. Personality traits
MANPOWER PLANNING
- customer service oriented
- team oriented
- efficient and organized
- self motivated
- self disciplined
- quality oriented
- loyalty, honesty, dependability
punctuality
and
MANPOWER PLANNING
2. QUANTITATIVE PRODUCTION
MANPOWER REQUIREMENT
- Ensures that workload can be handled
by the team
- Cost of labor kept to a minimum
FACTORS AFFECTING THE
QUANTITATIVE MANPOWER
REQUIREMENT:
MANPOWER PLANNING
Job
MANPOWER PLANNING
Staff
needs
Production Scheduling
Time
Action
stage:
Production Schedule
Should
include:
Employee assignments
Preparation time schedule
Menu item
Over- & underproduction
Quantity to prepare: forecast amount for each menu
item.
Substitutions
Actual yield: portion count produced by the recipe.
Additional assignments
Special instructions & comments
Pre-preparation
Production Meetings
Should
Ingredient Control
Begins
Advantages of Centralized
Ingredient Assembly
Contributes
function is to coordinate
assembly, pre-preparation, measuring, &
weighing of the ingredients.
Availability of appropriate equipment will
help determine the activities to be
performed.
supply
Trucks or carts for assembly & delivery
Worktable or counter
Scales
must be:
Literate
Able
to do simple arithmetic
Familiar with storage facilities
Responsible
Size of operation
Frequency & time of deliveries
Size of ingredient room & location of other storage
areas
Type, number, & complexity of menu items
Number of workstation to be supplied
Schedule for delivery of ingredients to production &
serving areas
Extent of pre-preparation performed in ingredient
assembly area
Recipe
Formula
Recipes
Recipes
include:
Standardization
Ideal
Justification
Advantages
recipes:
Promote
Justification
Advantages
Save
(cont.):
recipes:
operation.
Found to produce consistent results & yield
each time prepared.
Recipe Verification
Review
Recipe
title
Recipe category
Ingredients
Weight/measure for each ingredient
Preparation instructions
Cooking temperature & time
Portion size
Recipe yield
Equipment to be used
Recipe Verification
Make
the recipe
Verify the recipe yield
Record changes to the recipe
Product Evaluation
Informal
Visual
Evaluation:
appearance
Flavor
Ability
to obtain ingredients
Cost per serving
Labor time
Availability of equipment
Employee skill
Product Evaluation
Formal
Evaluation
Quantity Adjustment
Methods
include:
Factor
method
Percentage method
Direct reading measurement tables
Computer
Determine
of ingredients
Production methods
Quality of food
Labor productivity
Energy consumption.
Sweet
Destruction
of harmful microorganisms
Increased digestibility
Change & enhancement of flavor, form,
color, texture, & aroma
Adjust budgetary requirements
Heat Transfer
Conduction
Convection
Heat Transfer
Radiation
Induction
Moist Heat
Use
Dry Heat
Use
Multifunction Equipment
Combination
of several pieces of
equipment to increase space in
production area.
Combi-oven
steam
Tilting skillet combines range, griddle,
kettle, stock pot, & frying pan.
Convection/microwave oven - includes
convection and/or microwave
Production Controls
Quality
Energy Use
Direct
Indirect
Energy Conservation
ENERGY
Energy Management
Should
include:
Record-keeping
SUSTAINABLE PRODUCTION
PRACTICES
SUSTAINABLE PRODUCTION
PRACTICES
SCARCITY ON SUPPLIES
SCARCITY ON SUPPLIES