The factors responsible for menu planning can be broadly divided into two. They are
Factors relating to the guests: Age, Sex, Occupation, Nutritional needs, Food preference
Factors relating to food service management: Deals with type,service, No to be served, equipment availability, No of experienced employees, distribution of work,availability and seasonality of food budget.
Meal outside house is eaten in diversified places. Each food service is planned to meet the needs or demands of customer.
In food service institutes, it’s primary objective is selling
The common and major aid/ sales tool in selling food is the MENU
The menu should be an extension of the 3 policies of a food service institution i.e.
Marketing
Financial
Catering
Menu informs customers in a clear way of what is available to them which in turn gives satisfaction to the customer
Well planned and presented commercial menu makes it possible to plan for a profit
Aids in controlling the cost in non commercial institutes
Application of design, layout, typography and graphics can effectively complement the atmosphere and type of service and will be a useful sales medium.
Good menu assists customers by gaining their confidence and putting them at ease
Poor menu deterrent to sales ignorance and fear by the customer
Participants