1 HAT203 Lecture 2 – Chapter 3 Gregoire Hospitality & Tourism Management COMMONWEALTH OF AUSTRALIA Copyright Regulations 1969 WARNING This material has been reproduced and communicated to you by or on behalf of Kaplan Business School pursuant to Part VB of the Copyright Act 1968 (the Act). The material in this communication may be subject to copyright under the Act. Any further reproduction or communication of this material by you may be the subject of copyright protection under the Act. Do not remove this notice. The Menu Chapter 3 Gregoire Foodservice Organizations2 3.1 3.2 3.3 Differentiate menu-related terms such as static, cycle, and single-use menus and à la carte versus table d’hôte. Evaluate the aesthetic characteristics of a menu. Plan a static or cycle menu for a foodservice operation. Learning Objectives Menu Presentation Menus can be handwritten on chalkboards, fluorescent illuminated blackboards, or electronic plasma screens. Many operations post their menus on their Web site as well. Table d’hôte (the host’s table) is a complete meal consisting of several courses at a fixed price. À la carte is where food items are priced individually. Menu Psychology Font Size & Style Color & Brightness Spacing & Grouping Eye Gaze Motion Primacy & Recency Menu Psychology3 • The three types of menus are static, cycle, and single use. Deciding which type to use depends upon expectations of the customer when eating away from home. • Static. A static menu is one in which the same menu items are offered every day. • Traditionally, the static menu has been characteristic of many restaurants; however, many hospitals are using restaurant-type menus as well. • Cycle. A cycle menu is a series of menus offering different items each day on a weekly, biweekly, or some other basis, after which the cycle is repeated. • In many onsite foodservice operations, seasonal cycle menus are common. • Single Use. The last of the three basic menu types, the single-use menu, is planned for service on a particular day and is not used in the exact form a second time. • This type of menu is used most frequently for special events. Types of Menus Static Single Use Cycle Factors Affecting menu planning4 MyPyramid Aesthetic Factors Consistency Color Shape Flavor Texture Aesthetic Factors Sustainability Use of locally grown/produced items Use of “in season” foods Use of sustainable seafood Limited use of processed foods Replacement of meat entrees with vegetarian entrees5 Management Decisions Management Decisions Areas of Potential Misrepresentation on Menus Quantity Quality Price Brand Names Product Identification Points of Origin Merchandising Terms Means of Preservation Food Preparation Dietary or Nutritional Claims Onsite Foodservice Menu Planning Plan the dinner meats or other entrées for the entire cycle. Select the luncheon entrées or main dishes, avoiding those used on the dinner menu. Decide on the starch item appropriate to serve with the entrée. Select salads, accompaniments, and appetizers next. Plan desserts for both lunch and dinner. After the luncheon and dinner meals have been planned, add breakfast and any others. Review the entire day as a unit and evaluate if clientele, governmental regulations, and managerial considerations have been met. .