Catering Management 3(1+2)

Lesson 03 : Food Menus

Basic Menu Criteria

1. General presentation: very important as it identifies the image and personality of the particular uniti.e., what type of an institution it is
   1. The menu should be attractive
   2. It should be clear – plastic coated to be cleaned or inexpensive paper which can be replaced should be in presentable, durable cover
   3. It should be easy to read – headings, different type face under each heading – help in selection. Use of graphics, colour, blank space which attractive to the eye. Should not be like a railway time table – mass of information in an unattractive style annoys to the customer.
   4. It should complement the service/organization
   5. It should reflect current awareness – the current eating trends to satisfy customer requirements
   6. Interesting in design to direct the customer’s eye to specific items, that the caterer wants to sell – design will assist in achieving the uniqueness of a particular food operation.


2. Menu content: important to achieve sales
   Language: Must be in keeping with the type of operation. Foreign language if used must be accurate and a simple, correct translation can be provided to aid sales. Flamboyant terms or language are difficult to understand.