MenuPertemuan 22

Matakuliah : G0424 – Hotel and Restaurant ManagementTahun : 2008

Bina Nusantara University 3

Topic

• What is menu?• Basic consideration in Menu

Planning• Menu Patterns and Cycles• Designing and Displaying

Menu

Bina Nusantara University 4

Learning Outcomes

• Students are able to create and design an attractive menu as a marketing tool.(C3)

Bina Nusantara University 5

What is a Menu?

• A menu is a list of food and beverage items served by any F&B establishment.

• Menu represents a focal point around which all components of a F&B services are centred.

• The success or failure of F&B operation depends on the menu and how F&B on it are selected and served.

Bina Nusantara University 6

Menu Pattern

• A Menu Pattern is the outline of F&B items and choices to be included in each meals.

• Three types of menu1. Set (or Non Selective) Menus2. Selective (or Free Choice) Menus3. Partial Selective (or Partial Choice) Menus

Bina Nusantara University 7

Menu Cycles

• Menu Cycle refers to the time period for which menus are planned (from few days to several weeks)

• Menu Cycle ≠ Cycle Menu• Cycle Menus refers to a set of

carefully planned menus that are rotated at fixed interval of time

Bina Nusantara University 8

Considerantion on Menu Planning

• Need and desires of patrons (guests)• Capability of cooks• Equipment capacity and layout• Consistency and availability of menu ingredients• Price and pricing strategy (cost and profitability)• Nutritional value• Contribution theory• Accuracy in menu• Type of menu• The actual menu items• Menu analysis, design and layout• Standardised recipes• Food cost percentage

Bina Nusantara University 9

Perspective In Menu Planning

Consumer

Menu

Management

Nutritional requirement

Food Habits & References

Food Characteristics &

Sensory Attributes

Organization Goals & Objectives

Market Conditions

Production Types & Services Systems

Personnel Skills

Facilities & Equipment

Budget

Bina Nusantara University 10

Factors Affecting Eating Habits, Acceptance and Preferences

Extrinsic Factors

IntrinsicFactors

Personal Factors

Socio-EconomicFactors

Biological,Psychological,Physiological

Cultural & Religion

HabitsAcceptancesPreferences

Bina Nusantara University 11

Menu Types

• A la carte – allow for the selection of F&B items by the consumers from the list presented on the menu with prices

• Table d’hote – offer complete meals at fixed price

Both consists of• Appetizer and soup • Salad• Entrée• Main dishes• Dessert• Beverage

Bina Nusantara University 12

Menu Design and Layout

• = the silent sales persons of the restaurant• What kind of paper? Focal point

Single page menu Two or four page menu

Bina Nusantara University 13

Group Discussion

Collect one menu from a restaurant and one menu from a coffee shop. Analyse the following1. Who are the target markets?2. How many items are in each course?3. Selects a few items, and determine what you would

expect the food cost percentage to be.4. Does the menu reflect the restaurant concept?