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Type of Costumers

The document discusses several factors that food establishment managers must consider when planning menus and operations: 1) the demographic characteristics of their customers, such as age, occupation, and nutritional needs, 2) environmental conditions like temperature that may warrant seasonal menu options, 3) occasions that require special menus, 4) the type of business being run like a cafeteria or coffee shop, 5) operating hours, 6) whether menus will be a la carte or set courses, 7) the budget available for food costs, and 8) the amount of time available to prepare and serve food to meet customers' schedules.

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Kïtëł Gägüï
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57 views

Type of Costumers

The document discusses several factors that food establishment managers must consider when planning menus and operations: 1) the demographic characteristics of their customers, such as age, occupation, and nutritional needs, 2) environmental conditions like temperature that may warrant seasonal menu options, 3) occasions that require special menus, 4) the type of business being run like a cafeteria or coffee shop, 5) operating hours, 6) whether menus will be a la carte or set courses, 7) the budget available for food costs, and 8) the amount of time available to prepare and serve food to meet customers' schedules.

Uploaded by

Kïtëł Gägüï
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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 Type of Costumers- this refers to the age, sex, occupation, socio-economic status, and nutritional needs of the

costumers. For instance, the school canteen where students are the major patrons of the establishment, the
canteen manager must offer foods high in carbohydrates and proteins since most of the students are growing
kids. Set menus offered at affordable prices and snack items using foods in season should also be offered.

 Environmental Conditions- here, one thinks of hot summer months and the cold rainy months. Specific dishes
offered in food establishments should consider the environmental temperatures. Special hot foods can be
offered on cold rainy days and vice versa. Aside from the regular menu of the establishment, will be seasonal
offerings in keeping with the conditions of the environment.

 Occasions- special occasions like Christmas, birthdays, anniversaries and etc. require special menus. The
manager must prepare a complete list of main dishes, entrees, appetizers, salads and desserts from which
patrons will choose from.

 Types of Business- this includes the kind of food establishment you will have, either luxurious, canteens,
carinderias, coffee shop, cafeteria and the likes.

 Hours of Business- includes the time of the day that the establishment will be opened.

 Types of Menu- the type of menu is considered in this factor. It will be either A La Carte, or Du Jour Menu. And
the way these foods will be served-buffet, self-service or sit-down.

 Amount of Money Available- a food establishment has a definite budget intended for food preparation. Control
in expenses, by operating within a given budget, allows the food manager to predict cost and, at the same
time, predict profit. It is important, however, that expenses incurred in food compensates for the bulk of sale
expected or predicted for the day.

 Amount of Time Available- food preparations must met deadlines. Costumers have their own meal schedule to
meet. Quick service is one important asset of an ideal establishment. Food ordered should be prepared in the
shortest time possible. To realize this, time-saving techniques must be employed by the cooks especially if
orders keep coming in.

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