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PENYEDIAAN & PERKHIDMATAN MAKANAN

SEM 1013/AHF1013

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MENU
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MENU
Sekeping kad yang mencatatkan senarai masakan
atau hidangan yang terdapat di dalam sesebuah
restoran itu.
Reka bentuk dan kandungan kad tersebut
dipersembahkan dengan cara menarik dan kreatif
kerana dapat melambangkan kualiti sesebuah
restoran

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Menu Can Help Accomplish The 3 Goals Of


A Successful Restaurant
To increase the amount of money the
customer spends
To attract new customers and business
To increase the frequency of visits by the
customers

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The Purpose Of The Menu


As a source of information
A menu informs the customer as to what is
offered for sale.
The description of each menu item should explain
the ingredients and components of the dish.

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The Purpose Of The Menu


As a marketing tool
A menu must be designed to satisfy the customer.
Menus can be an effective marketing tool
An atractive menu design can entice customers to
enter.

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THE ROLE OF THE MENU

Equipment Needs
Skill Level And Number Of Staff
Type Of Food Served
Amount Of Inventory
Size Of Kitchen
Type Of Service

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STATIC MENU
Static menu- offers the same items daily
Drawback:
the purchaser is generally unable to take
advantage of special deals offered by suppliers
and seasonal specialties
Moreover if the item are not selling, the
restaurant is stuck with the ingredients in
inventory
Bored

Advantage:
Customers choice of a place to dine is made
easier because customers know what menu
selections to expect.
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CHANGING MENU
Changes its offering from time to time
sometimes at regular intervals
Usually cater to a regular clientele
Operations that serve clientele daily
Eg: employee cafeterias, educational
foodservice and long term medical
facilities.

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TYPES OF MENUS

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A LA CARTE
Static menu in which selections are
priced separately, whereby the
customers selects his or her items
individually
Popular in fast food restaurant, snack
bars and cafeterias
Generally most table-service
restaurants menus have a la carte
sections from which guests can
supplement their meal selections
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A LA CARTE

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DU JOUR MENU
Feature items that change on a daily basis
The operation has an opportunity to take
advantage of food product in their peak
season when quality is at its best
Requires a more creative and experienced
chef
May be posted on a chalkboard or printed
daily and distributed to the guest

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DU JOUR

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CYCLICAL
Type of changing menu that rotates
selection over period of time
Primarily used in institutional
operations and work such as school,
where there is need for the menu
change daily to avoid monotony
Generally repeats every 3, 6, or 8
weeks

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CYCLICAL

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TABLE DHOTE
Includes all specific courses of the
meal- the appertizer- desserts at a
fixed price.
The menu is set and customer
generally cannot make substitutions for
items on the menu

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TABLE DHOTE

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LIMITED MENU
Static and generally includes only six to
eight main course items and a limited
offering of accompaniments

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LIMITED MENU

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THE COMBINATION OF MENU TYPES


Most menus in table service restaurant
contain static and changing portions,
along with components of 5 variation
menus
Eg: the main portion may be static with
a modified table dhote section. Daily
special are generally offered on the
menu which rotate without any set
schedule as in du jour menu.

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USING MENU AS A SELLING TOOL


Offer suggestion on the menu
Highlight special items
Plan the order of items on the
menu

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COMMON MISTAKES IN MENUS


Lack of specials
Menus that are too crowded
Use of uncommon terminology without
clarification
Lack of logical order

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IMPORTANT POINTS TO CONSIDER


WHEN PLANNING A MENU
Points of origin of ingredients
Means of preservation and method of
preparation
Quantity reperesentation
Use of brand names

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THANK YOU

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