Glencoe Culinary Essentials Chapter 12 Creating Menus Chapter 12 Creating Menus 1 • There are several factors to consider when developing a menu. • In addition to considering the necessary factors, a chef must choose from among different menu types. Section 12.1 The Menu
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There are several factors to consider when developing a menu.
Section 12.1 The Menu. There are several factors to consider when developing a menu. In addition to considering the necessary factors, a chef must choose from among different menu types. menu. A listing of the food choices a restaurant offers for each meal. The Importance of the Menu. - PowerPoint PPT Presentation
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• The menu determines: • the customers the restaurant will attract • the restaurant’s layout and equipment• the skills workers must have• the type and number of supplies
The Importance of the Menu
menuA listing of the food choices a restaurant offers for each meal.
• The most popular types of menus include: • fixed• cycle
Menu Types
fixed menuA menu that offers the same dishes every day for a long period of time.
cycle menuA menu that is used for a set period of time, such as a week, a month, or even longer. At the end of this time period, the menu repeats daily dishes in the same order.
Menu BasicsGive examples of the truth-in-menu guidelines listed.
Quantity Must Be Accurate
If a sirloin is 16 ounces, for example, the menu must state that this is the weight prior to cooking
Ingredient Locations Must Be Accurate
If Dover Sole is on a menu, for example, then the sole must actually be from Dover, England
Quality or Grade Must Be Accurate
When listing a quality or grade for meats, dairy products, poultry, and vegetables or fruits, they cannot be substituted for a different quality when preparing the dish
Give examples of the truth-in-menu guidelines listed.
Guideline Example
Menu Basics
Cooking Techniques Must Be Accurate
If broiled swordfish is on your menu, for example, you cannot serve the swordfish baked
Pictures Must Be Accurate
For example, apple pie à la mode must be apple pie served with ice cream
Food Product Descriptions Must Be Accurate
If shrimp cocktail is described as “four jumbo shrimp on a bed of crushed ice with a zesty cocktail sauce and lemon wedge,” it must appear and be presented exactly this way
Pricing MethodsExplain each of the pricing methods that are listed.
Factor Method Uses a pricing scale based on a percentage of the good and non-food costs needed to operate a restaurant successfully
To find the selling price of an item, take the food cost of the item and divide it by the desired food cost percentage
Contribution Margin Method
Uses a general contribution of customers to costs besides food for running a kitchen; add the contribution margin per guest to an item’s standard food cost