Matakuliah : G0424 – Hotel and Restaurant Management
Tahun
: 2008
Menu
Pertemuan 22
Topic
• What is menu?
• Basic consideration in Menu
Planning
• Menu Patterns and Cycles
• Designing and Displaying Menu
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Learning Outcomes
• Students are able to
create and design an
attractive menu as a
marketing tool.(C3)
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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.
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Menu Pattern
• A Menu Pattern is the outline of F&B items and
choices to be included in each meals.
• Three types of menu
1.
2.
3.
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Set (or Non Selective) Menus
Selective (or Free Choice) Menus
Partial Selective (or Partial Choice) Menus
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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
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Considerantion on Menu Planning
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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
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Perspective In Menu Planning
Food Habits &
References
Food
Characteristics &
Sensory Attributes
Nutritional
requirement
Consumer
Menu
Organization Goals
& Objectives
Market
Conditions
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Budget
Management
Production Types
& Services
Systems
Personnel Skills
Facilities &
Equipment
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Factors Affecting Eating Habits,
Acceptance and Preferences
Cultural &
Religion
Extrinsic
Factors
Intrinsic
Factors
Habits
Acceptances
Preferences
Personal
Factors
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Biological,
Psychological,
Physiological
SocioEconomic
Factors
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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
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Menu Design and Layout
• = the silent sales persons of the restaurant
• What kind of paper? Focal point
Single page menu
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Two or four page menu
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Group Discussion
Collect one menu from a restaurant and one menu from a
coffee shop. Analyse the following
1. 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?
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