Commercial, public service sector and contract catering services
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Where are commercial menus used
In places such as Hotels, restaurants and fast food outhlets
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Where are the public service sector used
Hospitals and residential homes
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Where are contract catering service used
In places such as colleges and schools, prison services and industrial catering
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What are the different types of menus
A la carte, Plat du jour, Table d'hote, tasting, dessert,function and school/care home/hospital menus
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What is an A la carte menu
This is a menu that has a number of dishes which are individually priced
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What is a Plat du jour menu
This is the special or featured dish that they have for that day
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What is a Table d'hote menu
A set menu with a set price which can be 2-3 courses with limited option for each
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What is a tasting menu
A tasting menu is a menu consisting of sample portions of many different dishes served in several courses for a set price
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What is a function menu
This is prepared for events or large parties usually consisting of 3-4 courses
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What is a school/care home/hospital menu
These menus have a variety of dietary requirements, focus on healthy eating and are produced in large quantities
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What factors can impact on menu planning
Seasonality, types of service, time, location, staffing, trends, costs, competition, occasion, presentation and public sector/contract caterers
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What information needs to be on a menu
Explanation of items, dietary, accurate sourcing, pricing, measurements/weight and they must comply with current legislations
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What are the different dietary requirements
Vegetarian, lacto-ovo, lacto-vegetarians, ovo-vegetarians, vegan, coeliac, lactose intolerance, religion, diabetes, low fat, allergies and health
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What must staff always do
They must know the health and safety requirements, respect diversity as well as giving the right information on food choices to customers
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How do you compose a dish
Menu knowledge, benefits of menu knowledge, ingredients, dishes and cooking terms
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What knowledge must you have for making a menu
Cooking methods, ingredients, costs, cooking terms and dish compostions
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What are the benefits of menu knowledge
So your customer service is good, the ability to adviser on menu choice and cost control
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What are the different meal occasions
Breakfast, lunch, afternoon tea, dinner, reasons for eating out and children's menu
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How do you interpret menus
Product knowledge, understanding preparation and cooking requirements, portion size, presentation and nutritional value
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What factors must be considered in menu planning
Balance, balance of colour, staff skills, variable needs of customer, prices, equipment and space, availability and cost, season and promoting profitablity
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What terminology is used in costing
Food costs, selling price, gross profit and net profit
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What are food costs
The overall cost of the food including waste
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What is the selling price
the price you are selling the dish for which has the gross and net profit included
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What is gross profit
The overall cost you have considering the other costs
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What is the net profit
This is the selling price taken form the total cost
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What factor effect food costs
Source of food, price, ordering and delivery systems, quantity, control of stock, security of storage, accurate weighing and measuring, control of waste, preparation and cooking loses, consistency
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What is the importance of food costs
Maintain gross profit, achieve targets, efficient use of resources, minimise waste, effectiveness of departmnet
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Other cards in this set
Card 2
Front
Where are commercial menus used
Back
In places such as Hotels, restaurants and fast food outhlets
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