Menu-Making Menu-Making, Summaries of Service Management

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07/11/ F&B Management - III Yr. - Bhavin Parekh 1

Menu Planning,

Menu Pricing &

Menu Engineering

Food & Beverage

Management

III Yr.

Bhavin Parekh

07/11/ F&B Management - III Yr. - Bhavin Parekh 2 AREAS of FOCUS

♦ Menu Planning

♦ Menu Costing & Pricing

a) Different types of Pricing b) Why are they used c) Pricing Types with their examples

♦ Menu Evaluation

a) Defining Popularity b) Defining Profitability

MENU AS FOUNDATION FOR CONTROL

• (^) The Menu is the Foundation for the Control Process in a Food & Beverage Operation.
• (^) As the foundation, Menu Planning Control Point beings the Control Process.

A) The Menu: As a Foundation of Control Points

• (^) Control Points are basic operating activities that must be performed in any Food & Beverage Operation.
• (^) There are 9 Main Control Points.
• (^) The Flow Chart of Basic Operation Activities uses Boxes to denote each Control Point.
• (^) Arrows between the boxes are used to

indicate the flow of Products / Materials.

F&B Operation as Control Points

• (^) When we view the F&B Operation as a System of Control Points: - (^) Control Activities associated with each function are easier to identify and carry out. - (^) Accountability for Control Activities improves. - (^) It becomes possible to make Short Term and Long Term Planning for Control to keep “CRISIS” situations at bay.

B) Influence of “THE MENU”

• (^) The Process of Planning a Menu never

ends. The Final Menu is never

achieved.

• (^) Menu Planning is:
  • (^) Ongoing Process
  • (^) Dynamic Process
  • (^) Expectations of the Guests (Present / Potential).

Influence of “THE MENU” on F&B Operations

• (^) Product Control Procedures:
  • (^) The F&B Products must be controlled. If the Operation needs Shrimp to produce a Menu Item, Shrimp will have to be Purchased / Received / Stored / Issued / Prepared / Cooked and finally Served.

Influence of “THE MENU”

• (^) Cost Control Procedures:
  • (^) Careful Cost Control Procedures must be followed as more expensive products are served. This is upon Guest Demand of an operation, providing a “Dining Experience” and not just a “Meal”.

Influence of “THE MENU”

• (^) Nutritional Content of Meals:
  • (^) Food & Beverage Operations (Commercial / Non – Commercial) are increasing concerned about the Nutritional Content of the Food served to the Guests / Clients. Menu can have an impact on the health and well being of those to whom it is served.

Influence of “THE MENU”

• (^) Equipment Needs:
  • (^) All Equipment required to produce the Menu must be available. The Menu must be balanced such that no one station in the Kitchen is Pressurized or under – utilized.

Influence of “THE MENU”

• (^) Layout and Space Requirements:
  • (^) There must be adequate facilities for the Staff and Equipment required to produce items listed on the menu. The layout and design facilities establish physical space within which Food Production and Service take place. Physical facilities must be adequate for Purchasing / Receiving / Storage / Issuing / Production and Serving of Menu Items.

Influence of “THE MENU”

• (^) Staffing Needs:
  • (^) Employees must be able to produce and serve all the items required by the menu. The more complex the menu, the greater the demands placed on the Production and Service Staff. Staffing needs are influenced to a great extent by the use of “Convenience Foods” by the operation.

Influence of “THE MENU”

• (^) Revenue Control Procedures:
  • (^) A simple Fast Food Operation would not have as much problems in Revenue Control as a Specialty Restaurant.
  • (^) In a Fast Food Operation, there would be fewer Menu Items (comparatively lesser Product Range), hence controlling Revenue from the sale of these would be far easier than controlling Revenue in a Specialty Restaurant wherein the Product Range is extensive, involving a large Beverage List as well as a wide choice of Food items.

C) MENU PALNNING

• (^) The Menu is not only a Control Tool.

Since it lists F&B Items that your

operation has to offer, it also doubles

up as a Marketing tool.

• (^) In this manner the Menu doubles up

as a Control and Marketing Tool and

blends them into a workable system.