QUANT FOOD PROD MGT
QUANT FOOD PROD MGT HRI 380
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This 6 page Class Notes was uploaded by Mrs. Sophia Olson on Saturday September 26, 2015. The Class Notes belongs to HRI 380 at Iowa State University taught by Staff in Fall. Since its upload, it has received 36 views. For similar materials see /class/214466/hri-380-iowa-state-university in Hotel Restaurant & Institution Mgmt at Iowa State University.
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Date Created: 09/26/15
3252009 The Menu HRI 380 The Menu Lists items available for selection by a customer Most important internal control of the food service system Helps determine the budget Gives customers a sense of who you are as an operation Part ofan organization s brand identity Menu Trends Menu items from other countries Vegetables meatless entrees Healthier items Selfcontained foods wraps and calzones Focaccia and flavored breads Organic sustainable local grown Menu Presentation Function of menu Spoken Men orally presented by dietetic technician to a patient Braille picture amp large type menus for customers with vision hearing or speech impairments Table d hote food items grouped together amp sold for one price Ala carte food items priced individually Menu Pattern An outline of the menu item categories for each meal appetizers entrees an desserts Number of menu item choices in each can vary according to the goals of the foodservice operation One ofthree basic types of menus used Types of Menus Static Menu Same menu items are offered every day Frequently used if restaurant s concept is built around the menu including De cor Advertising campaign Market segment identi ed as the target audience 3252009 Types of Menus Cycle Menu Different items each day on a weekly bi weekly or some other basis after which the cdcle is re eated Seasonal cycle menus are common Used in healthcare institutions and schools Offers variety with some degree of control over purchasing production and cost Types of Menus Single Use Planned for service on a particular day and not used in the exact form a second time Used in onsite foodservice in which the customer does not vary much from day to da College and University foodservices use singleuse menu as monotony breaker Menu Structure Issues to consider in menu structure Location of foodservice Name of the foodservice what it says to a customer Primary target audience Menu priorities Capabilities of the staff Menu Structure Balancing labor amp food cost is challenge Menu planner concerns Adding variety to seasonal menus Keeping cycle menus exciting Offsetting highpriced items with low priced Breakfast and Brunch Breakfast Fewer people eat breakfast than lunch or dinner accounts for 20 of daily restaurant traf c Commercial and on site foodservice operations usually offer traditional breakfast items and light and healthful options Breakfast and Brunch Bru nch Mid to latemorning meal Combo of breakfast amp lunch type items Commonly served on weekend or catered events Onsite foodservice operations may serve brunch in lieu of both breakfast amp lunch on weekends and for special occasions 3252009 Lunch Difficult meal to deliverto customers More complicated than those served at breakfast Must be produced faster than dinner items Meal most eaten away from home 60 of individuals consume a commercially prepared meal at least once a week Lunch Lunchtogo Quickly growing trend for workers Must travel well Cheap and fast Packaging while adding cost is secret to successful lunchtogo program Lunch Catering Remains one of the big profit makers Time is most important factor usually part of the contract Offered by many restaurants Dmner Traditionally includes entree potato vegetable amp salad Sugger lighter or late evening meals menu similarto breakfast brunch lunch Menus getting shorter but appetizer section is getting longer Ethnic cuisines impact menus Desserts commonly included on menu Factors Affecting Menu Hanmng Customer satisfaction Government regulations Management decisions And producing menu items at an acceptable cost 7 Also takes prlorlty Customer Satisfaction Sociocultural factors customs values and demographic characteristics Food Habits and Preferences smallscale surveys Formal and informal interviews Observations of plate waste Customer comment cards Tallying of menu selections 3252009 Aesthetic Factors Includes Flavor Texture Consistency Coor Shape Combinations offoods Nutritional Influence Should be a main concern for planning Motivated by increasing public awareness of the importance of nutrition Food Guide Pyramid now MyPyramid Most onsite foodservice operations have registered dietitian or consultant for nutritional aspects of menu planning Food Guide Pyramid Government Regulations Menus will be impacted by local state andorfederal regulations Required to meet menu planning guidelines if receive state andor federal funding Required to plan meals in advance for periodic review by state or federal reviewers School Lunch The goals of the USDA School Meals Initiative SMI for Healthy Children are Incorporate culinary principles of taste amp presenta 39on Incorporate regional cultural ethnic amp other preferences Provide safe meals for children Make meals accessible to all children Reinforce classroom nutrition education School Lunch Increase appreciation for food origins cultural food history variety of foods and relationship to environment and agriculture Support amp teach principles of social meal Educate in preparation amp service of healthy economical meals Serve in encouraging environment with adequate time for meal service Link with school nutrition policy promoting healthy food choices throughout the school 3252009 School Lunch Schools can choose one of four systems fortheir menu planning Enhanced Foodbased menus NuMenus Nutrient Standard Menu Planning Assisted NuMenus Assisted Nutrient Standard Menu Planning Traditional Foodbased Management Decisions Food Cost include both raw and prepared food costs for each menu item Production Capability skill of personnel and layout of the facility Type of Service holding capability and amount of employees Availability of Foods improvements in transportation make foods available Menu Planning Responsibility ofm ratherthan an individual NRA Accuracy in Menus Potential misrepresentation Quantity Quality Price Brand names Productidenti cation Menu Planning NRA Accuracy in Menus Potential misrepresentation P 39 origin Merchandisingterms Means ofpreservation Food preparation Verbal and visual presentation Dietary or nutritional claims Planning Process General principles applicable to onsite and commercial foodservice operations More variety needed in onsite foodservice Person eating out often goes to restaurant for particular menu item Do not want change every day or week Onsite Foodservice Operations Steps in Menu Planning 1 Plan dinner meats or other entrees for entire cycle Select luncheon entrees or main dishes avoiding those used on dinner menu Decide on starch item appropriate to serve with entree M 9 3252009 Onsite Foodservice Operations Steps in Menu Planning Select salads accompaniments and appetizers next Plan desserts for both lunch amp dinner After luncheon amp dinner meals have been planned add breakfast amp any others Evaluate if clientele government regulations amp managerial considerations have been met 5 09 I Commercial Foodservice Operations Systematic approach to menu planning Conduct a market study Perform a competitive analysis Interview restaurant criticsreviewers Attend food shows Develop a uni ed theme Include current trends Analyze nutritional content Commercial Foodservice Operations Systematic approach to menu planning Ensure variety and balance of menu items Price menu accurately Check on availability of food products Match menu with skill level of kitchen personnel amp balance production stations Control labor costs Commercial Foodservice Operations Systematic approach to menu planning Increase sales with menu merchandising of appetizers and desserts Test recipes and make adjustments Standardize recipes Conduct taste testing Establish garnish plating amp portion standards Commercial Foodservice Menu Restaurant s menu is a powerful merchandizing and marketing tool Outcome of menu planning should be A menu that is ef ciently amp consistently produced in the kitchen Pleasing to guests Questions
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