GROUP 15 TOPIC: • • • • • • • • Menu Definition Types of Menu Menu Compilation Availability and Season of Suppliers Consumer Preference National Eating Habits The Influence and Race and Religion Importance of Menu INTRODUCTION • Food service providers needs to make known to customers, the foods available for consumption and with it correspondent prices in the food and beverage industry at a period of time. • In order for customers to view, select and purchase the dish of their preference. This is done through the use of Menu or Bill of fare • The difference between the two is; Bill fare is an English word and Menu is a French Word. DEFINITIONS OF MENU • Generally, Menu is a list of dishes served or available to be served at any outlet. • To the customer is a restaurant it is a list of dishes from which selection has to be done. • To the cook it is a list of dishes to be prepared. • Aslo • A Menu is a list of prepared dishes with their prices available for Purchase. • A Menu is list of prepared food and beverage items available and provided by food establishment for purchase by customers. TYPES OF MENU • Special Function: Is a type of menu that used for special occasions. e.g. party or banquet. • Table d’hôte: it’s a type of menu that provides a limited choice of dishes at a set price • á la carte( by the card): it is a type of menu which has individually priced dishes. That is, the price for each item are listed separately. With this type of menu, customers pick any type of dish and combine it in any way they want, thus it’s flexibility. In many cases this type of menu is compiled and used unchanged TYPES OF MENU • Du jour menu: it’s a type of menu which changes daily depending on what is available in the food establishment. • Static menu: it is a type of menu that offers the same types of dishes. It is normally used by fast food venders. They use this kind of menu if the concept of the business is built around it. • Cycle menu: it’s a type of menu that is repeated over a specific period of time. With this menu, the dishes for each day varies. MENU COMPILATION MENU COMPILATION • It’s the general Principles of arranging a combination of dish which are seasonable, reasonable in pice and well balanced. • Menu compilation must consist of: • Balance Diet • Quality • Variety • Cost • Portion • Guest satisfaction. • The principles used in menu compilation include: • sound costing policy • the provision of a variety of foods demanding skills that suit the capabilities of the staff • nutritional balance • catering to include minority groups. FACTORS TO CONSIDER IN MENU PLANNING CONSUMER PREFERENCE CONSUMER PREFERENCE • Consumer Preference are defined as the subjective tastes, as measured by utility, of various bundles of goods. It permit the consumer to rank these bundles of goods according to the levels of utility they give the consumer. • The ability to purchase goods does not determine a consumer’s likes or dislikes. DETERMINANTS OF CONSUMER PREFERENCE • The Taste and Preference of consumers are affected due to various factors, such as; • Lifestyle • Customs • Common Habits • Religious Values • Standard of Living • Change in Fashion A change in any of these factors of leads to change in the taste preferences of consumers. NATIONAL EATING HABITS • Eating Habits refer to the way a person or group eat, considered in terms of what types of food are eaten. In what qualities, and when. • so National Eating Habit refer to what is included mostly in diet of the people of a said country depending on grown or available for consumption most in the country. • National eating Habit of a country determines or influence the kind of dishes presented on a menu • E.g. Ghana, our diet consist of starchy foods and cereals. Like Yam, cassava, plantain etc. • These foods are mostly presented on our menus. AVAILABILITY AND SEASON OF SUPPLY • Availability and Season are linked with dishes presented on menu. • Chefs make use of foodstuffs available in season • And also what people are craving for in the season • E.g. in Yam Season, menus will be seen with more Yam dishes presented on it. BALANCE • The term 'balance' in this context means harmony of design and proportion. The balance within a menu is achieved by the use of a range of ingredients, cooking methods and variety of condiments. There are a number of aspects of a meal that need to be balanced: • • • • • • • • colour of foods cooking processes texture taste sequence nutritive value ingredients words. THE INFLUENCE OF RACE AND RELIGION RELIGION • Religion plays one of the most influential roles in the choices and subsequent selection of foods consumed in certain societies. • E.g. a dietary preferences according to some religious beliefs, • Muslims will not eat or buy meat such as beef or lamp that has not been slaughtered by the halal method. • Jewish religion will only eat foods that are korhser. • Buddhism they are vegetarian with five pungent food excluded garlic, scallions, onions, chives and leek RACE • Since we are all coming from different ethnic groups and we are of different races, our choices in varies. E.g. • Africans and afro Caribbean group will consume foods which contains various meat and a lot of wheat and rice. • Western groups will also consume foods which are much dryer and plainer. • Easter will consume foods which contains a lot of various herbs and spices. It is therefore important for the caterer to know the various customs of the different religion and race before planning a menu. • Staff capability is another key factors which has to be taken into consideration whiles planning a menu. • If production staff is not efficient in preparing the dishes then those dishes should not be introduce on the menu. • Along with this if service is not capable of serving the well garnished food, this will create a scene in the restaurant. • That is why it is suggested to managers to add those dishes on the menu which staff feels comfortable to prepare STAFF CAPABILITY IMPORTANCE OF MENU • Serves as an advertising tool • Use to keep inform customers of what dishes are available in a restaurant and their Prices • Help chef to know what to Prepare • • • • • • • • • Adu Boahen Theresah 9124419 Amo Karen - 9126019 Aryee Michelle Naa Ayeley - 9127619 Boakye Dankwa Joseph - 9129319 Ethel Owusu Ansah - 9131119 Kissiedu Maame Abena Afaribea - 9132719 Mohammed Suallah Safuratu Pascal - 9134519 Yeboah Benewaa Bridget - 9137619 Poku Nsafoa Kofi 9136519