assalammualaikum everyone..
actually this is second time that i had post in this blog..for today, i would like to share some knowledge about the menu...

so lets start write about the menu...huhu

hurm..what is menu actually?and what is important for us?so let me explain what is menu...before i start write i hope this information can be usable and from this you guys realised that menu is one of the important thing that we need to know in our single whole life...hahaha...

menu: in foodservice operation, menu is the way on how that we communicating and present our food to the customer. so menu is one of the important tools in all kind of food service operation

so,before we make the menu, we have to know what is menu planning?
when we are doing the menu planning, there are three factors that we need to be considered:
first:organizational
second:customer
third is: operational and managerial

let we go one by one....

• organizational: organizational is all about the mission and the goals of the foodservice operation wants. its also about what is their purpose and the target on their business.
• customer: customer profile is the most important thing that we should to know when we are doing the menu planning. this review is followed by specific guidelines on the customer eating habits of a population to ensure our menu is completed follow the food latest trends.

demographics, sociocultural influences, nutritional requirements, recommended daily allowance (RDA), dietary references intakes (DRI), food consumption and preferences, budget guideline also can be accounted when we do the menu planning..

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menu planning on production and services capabilities:

1. equipment and physical facilities- workspace and available equipment
2. personnel-understanding relationship about the menu availability and skill of employee have
3. availability of food-location and the dynamic of the market
4. style of service-trends or style that need to be use in foodservice operation
5. extent of selection- selective menu, non-selective menu, static menu, single use menu, cycle menu, table dhote menu and du jour menu

6.menu pattern-outlined of food

7.food characteristics- presentation, color, texture,consistency,shape,flavor combination and variety in preparation of menu planning

after menu planning, we go through to the menu writing:

the step that we must do for menu writing:

• timetable for planning,development, and implemention: our menu writing must be planned on what type of menu we choose, extent of selection and the size of complexity of foodservice operation
• checklist for menu evaluation
  
• writing menu for modified diets
• menu as documents

finished doing the menu writing we go for the printed menu:

the things that we must considered when we are do a printed menu:

• menu design and format: appeal to guest, can stimulate sales, and often to influence customers to select item that the foodservice wants to sell. the card size should be easily for the customer to be handle it and need to be clean and simple.  
• the descriptive wording: the menu should be with the correct spelling and word, picture with the food available
• truth in-menu legislation: the menu must be accurately describe the foods to be served and we must know if we are giving the misleading names to menu items it is illegal
• spoken menu: menu that giving the explanation about all the food from the list of menu during the customer reading  the menu card.

last word from me is thank you for reading my blog...