Scribd Logo
Upload

Welcome to Scribd!

  • 1K views

    Food and Beverage Service Principles

    Uploaded by

    Jorim Sumangid
    1. The menu should please customers and be profitable by selecting best-selling, high-margin items. 2. A variety of healthy, balanced options from the five major food groups should be included to appeal to different diners. 3. Popular seasonal dishes and market trends should be incorporated to stimulate repeat business.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Food and Beverage Service Principles

    Uploaded by

    Jorim Sumangid
    1K views13 pages
    1. The menu should please customers and be profitable by selecting best-selling, high-margin items. 2. A variety of healthy, balanced options from the five major food groups should be included to appeal to different diners. 3. Popular seasonal dishes and market trends should be incorporated to stimulate repeat business.

    Original Description:

    Food and Beverage Service Principles

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    1. The menu should please customers and be profitable by selecting best-selling, high-margin items. 2. A variety of healthy, balanced options from the five major food groups should be included to appeal to different diners. 3. Popular seasonal dishes and market trends should be incorporated to stimulate repeat business.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    1K views13 pages

    Food and Beverage Service Principles

    Uploaded by

    Jorim Sumangid
    1. The menu should please customers and be profitable by selecting best-selling, high-margin items. 2. A variety of healthy, balanced options from the five major food groups should be included to appeal to different diners. 3. Popular seasonal dishes and market trends should be incorporated to stimulate repeat business.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    You are on page 1of 13
    At a glance
    Powered by AI
    The key takeaways are that menus have evolved over time and now come in different styles to suit various tastes and budgets. They also discuss the importance of including items from the five main food groups for a balanced, healthy diet.

    The five main food groups are starchy foods, fruits and vegetables, non-dairy sources of protein, milk and dairy foods, and fat and sugar-containing foods. Each group provides important nutrients like energy, calcium, and proteins essential for good health.

    Non-selective menus have advantages like being simpler to control purchasing for and portion sizes. Selective menus allow for less expensive and seasonal item selection while providing more variety. However, non-selective menus require less staff and food quantities.

    Food and Beverage Service

    Principles

    Hospitality management
    Food and Beverage Service Principles

    BASIC KNOWLEDGE OF MENUS


     Historically menus were used as a random list of foods that patrons would choose from. 

     With the development of different courses, other things then began to influence menu structure, such as the
    artistry and flair of different cookery methods and styles.

     Today there are many types of food, service styles and menus on offer that will satisfy different
    budgets and tastes.
    The Five Main Food Groups

     Establishing a menu format is helpful in ensuring that each of the five


    food groups is represented. This will make certain that healthy
    balanced items are available from the menu. 
    There must be at least one food item from each
    category on the menu:

     Starchy foods: potatoes, pasta, rice, or noodles.


     Fruit and vegetables: mango, melon, or broccoli
     Non-dairy sources of protein: meat, fish, non-dairy e.g. tofu, soya
     Milk, eggs, and dairy foods: cream, cheese, yogurt, or sour cream
     Fat and sugar-containing foods: fatty meat, dried fruits, sauces, and
    soups. 
    The five main food groups are listed here, with information on the nutrient requirements
    essential for good health, provided by each group.

    Bread, Cereal, Dairy Meat, Poultry


    Rice and Pasta Fruit Vegetables
    and Fish
     Milk, Yogurt and  To maintain a  To maintain a
    balanced diet, a  To maintain a
     To maintain a Cheese. To balanced diet, a
    maintain a person should eat balanced diet, a
    balanced diet, a person should eat
    balanced diet, a the right amounts person should eat
    person should the right amounts
    person should eat of foods from this the right amounts
    eat the right of foods from this of foods from
    the right amounts group. The food
    amounts of group. The food this group. The
    of foods from this from this group
    foods from this helps keep your from this group food from this
    group. The food
    group. The food from this group body healthy as provides your group provides
    from this group provides you with fruit contains body with your body with
    gives your body calcium, which many vitamins protein, which vitamins and
    energy. makes your bones and also provides helps your body fiber, just like
    and teeth hard. fibre. grow strong.  the fruit group.
    ACTIVITY

    1. Name two menu items for each of the five food groups  Milk
    listed above that would be suitable when designing a well-  Dairy foods
    balanced menu:
     Foods containing less fat
     Starchy foods
     Foods containing less sugar
     Fruit
     Vegetables 2. You have several friends coming to your house for a
    dinner this weekend. 
     Meat
     Fish  From the items that you have listed in the previous
     Non-dairy protein activity, assemble a well-balanced menu for the
    evening.
    Comparison of Different Types of Menu

     Selective - Refers to menus with a number of choices available in


    each food category. 

     Non-Selective - Refers to menus with only a single choice available


    in each food category.
    SELECTIVE VS NON
    SELECTIVE
    Non-Selective Menu 

    Advantages of applying non-selective menus in restaurant operations.


     • Additional staff are not required in the production
     • Simpler and easier to control purchasing
     • Less costly due to the limited items required
     • Better and easier portion control
    Selective Menu

     Advantages of applying selective menus in restaurant operations.


     • Often less expensive as the menu can be balanced with less expensive items
     • A large quantity of food is not required as you have more varieties to choose
    from
     • Items can be frequently updated based on changes in trends and seasonality, so
    as to stimulate the consumption of target customers
    Objectives of Menu

     A well-designed menu can educate and entertain the customer as well as be


    a communication, cost control, and marketing tool for your restaurant. The
    menu is also designed to help the guest decide what to order. 

     Well-designed menus market the food the restaurant prepares best and wants to
    sell by making those items stand out from the others. 
    The following five factors should be considered
    when designing a menu:

     Menu items are selected not only to please the customers but to make a menu profitable for a commercial
    operation
     To identify the food and drink to be offered and portions to be served

     To identify the quantities and quality of food and beverage ingredients to be purchased

     It contributes in a big way to the business’s market image

     Menus are effective marketing tools if designed with the needs of the target markets in min
    ACTIVITY

     Consider the factors which influence or constrain the choice of products to be offered on a menu, and how
    the resulting menu will affect other activities in a business.

     Imagine that you are having a dinner party with some friends. What are the factors you would take into
    account when deciding what to serve them for dinner?

     List five objectives that need to be considered when planning a menu for a new casual dining restaurant.

    You might also like

    pFad - Phonifier reborn

    Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

    Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


    Alternative Proxies:

    Alternative Proxy

    pFad Proxy

    pFad v3 Proxy

    pFad v4 Proxy