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Objectives of Menu Planning
Menu is a tool which encompasses three
broad objectives to achieve desired & pre-
determined-
Economic objectivesMerchandising & Marketing objectives
Production & quality objectives.
Following are the other considerations &
objectives of menu planning.
Contd.
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Objectives ,Contd..
To assess the type & layout of the foodservice area and requirements of the china,
silver & glassware.
To assess the skills of food service area staffthat is required.
To find out the type/quantity of inventory to
be maintained.
To strike a proper balance in the menu, i.efrom light to heavy & then heavy to light.
Contd
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Contd. Vary the sequence of preparation of each
course & change the seasoning ,flavouring& presentation.
To ensure that the proper sequence is
followed that the garnishes are in harmonywith the main dishes.
Use commodities & methods of cookingwhich will preserve the natural nutritive
properties of the raw materials.To avoid either clashes of colour or
repetition of similar colour.
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Designing & compiling the menu
Lunch-3 courseSoup
Main course
Vegetables
Sweet Main Course may4 Course either be a Releve
Add a fish after the soup or a Roti/Roast.
5 Course
Cold Appetizer
Soup
Fish or Entree
Main course
Salads or Vegetables
Sweet
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Menu Compilation- Contd..
Dinner- 4 course
Cold AppetizerHot Entree
Main course
Salads or Vegetables 7 Course
Sweet Cold AppetizerSoup
5 Course Hot Entree
Soup Main Course
Cold/Hot Fish or Entree Vegetables
Main course Warm Salad
Salads or Vegetables Cheese
Sweet Dessert
Cheese
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Design considerations
Font Size - Large enough to read & smallenough to handle
Descriptive copy - Short descriptions for
each item (one liners-Discuss) Printing- Large enough to read , upper case
for headings & sub-headings.
Listing- Items listed in order eaten;
Profitable items first & last in a column. Cover- fits dcor
Design of the menu should match theambience & dcor of the outlet.
I I H M K lk t C
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