1. Menu The Foundation for
Control
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2. Scope
1. Control points in Food and Beverage.
2. Operational areas affected in the Food
and Beverage enterprise.
3. Factors in Menu Planning.3. Factors in Menu Planning.
4. External Factors affecting the Menu
change.
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3. Control Points in
Food and
Beverage

4. Operational Areas Affected
by the Menu
The Menu’s Influence:
• Product control procedures
• Cost control procedures• Cost control procedures
• Production requirements
• Nutritional content of meals
• Equipment needs
• Sanitation management
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5. Operational Areas Affected
by the Menu
The Menu’s Influence: cont….
• Layout and space requirements
• Staffing needs• Staffing needs
• Service requirements
• Revenue control procedures
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6. Factors in Menu Planning
Guest wants/needs/expectations
Quality of menu item
– Flavor
– Consistency– Consistency
– Texture/form/shape
– Nutritional content
– Visual appeal
– Aromatic appeal
– Temperature

7. Factors in Menu Planning
• Cost
• Availability
• Peak volume production/operating
concernsconcerns
• Sanitation
• Layout
• Equipment
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8. Menu Changes—External
Factors
• Consumer demands
• Economic conditions
• Competition
• Supply levels• Supply levels
• Industry trends
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9. Marketing Implications of a
menu
• Ambience.
• Perceived Value.
• Cost.
• Availability.• Availability.
• Competition (Direct and Indirect)
• Review of Promotion policies.
• Keeping Vigil and menu turnaround.
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10. Monday, July 16, 2012 BAC-5132 Food and Beverage Management-III Menu Engineering Slide 10 /19

11. Theme and Atmosphere
• Complexity of menu planning depends on
the ambience of the operation.
• Projected Guest check average.
• Marketing concerns.• Marketing concerns.
• Example: Table service against Buffet svs.
• Ethnic against QSR.
• Its just not the restaurant that portrays the
ambience by the entire establishment.
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12. Menu Planning strategies
• Use on-site food preparation which means
do not use ready to eat foods.
• Rationalization.
• Using high quality convenience foods.• Using high quality convenience foods.
• Using a balanced menu. (Engineered)
• Basing it on the target market.
• Internal factors. Equipment, Skill, Storage
space, Product availability, seasonality.
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13. Building the menu
• Start with the Entrees in compatibility with the
theme and atmosphere.
• What happens if one has to fill up many
entrees?entrees?
• Advantages of having limited entrees.
• Backing the entrees with accompaniments.
• Completing the menu with high selling
courses with a match with the wine list
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14. Dining Trends
• Who are grazers?
• What is modular cuisine?
• Build their own meals.
• The combo concept origin.• The combo concept origin.
• What are static menus?
• The transient menu and to what kind of
restaurant is it applicable.
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15. Menu Design
• Visual cues.
• Read-ability.
• Artwork.
• Type styles.• Type styles.
• Physical design.
• To relate to the chapter in Menu
Engineering
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16. Menu Changes
External factors:
• Consumer demands.
• Economic Conditions.• Economic Conditions.
• Competition.
• Supply levels.
• Industry trends.

17. Menu Changes
Internal Factors:
1. Facility’s meal pattern.
2. Concept and theme.2. Concept and theme.
3. Operational system.
4. Menu Mix.
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18. Direct reference
• Planning and Control for Food and
Beverage Operations 7th Edition, 2009
American Hotel and Lodging Association
2113 N High street, Lansing Michigan2113 N High street, Lansing Michigan
48906-4221
• ISBN: 978-0-86612-339-6
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19. Questions
&&
Comments
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