TBC 2024 Hospitality Business Management Menu PDF

Menu Role & Types Module: Supervise Food & Beverage Service Hospitality Business Management (2024, Level 3) The British College Sushant Tuladhar Menu  Range of food & beverage items offered in a food se...

Menu Role & Types Module: Supervise Food & Beverage Service Hospitality Business Management (2024, Level 3) The British College Sushant Tuladhar Menu  Range of food & beverage items offered in a food service outlet with price  Defines Kitchen Brigade’s tasks – preparation of food items, requisition of ingredients, storage, duty roster, skills management, cost control  Defines Bar duties – preparation of beverage items, requisition of ingredients, storage, duty roster, skills management, cost control  Defines the SOPs of serving food & beverage items  Marketing tool 2 Supervise F&B Service / TBC - L3 / S.Tuladhar Classical Menu 3 Supervise F&B Service / TBC - L3 / S.Tuladhar Classical Menu (contd.) 4 Supervise F&B Service / TBC - L3 / S.Tuladhar Classical Menu (contd.) 5 Supervise F&B Service / TBC - L3 / S.Tuladhar Classical Menu (contd.) 6 Supervise F&B Service / TBC - L3 / S.Tuladhar Classical Menu (contd.) 7 Supervise F&B Service / TBC - L3 / S.Tuladhar Modern Menu 8 Supervise F&B Service / TBC - L3 / S.Tuladhar Modern Menu (contd.) 9 Supervise F&B Service / TBC - L3 / S.Tuladhar Role of Menu towards Establishment  Competitive Advantage  Through research, better than others  Resource Management  Skills, ingredients, space, human resource  Cost Control  Training, Standards, Quality Control, lower expenses, increase profit margin  Selling Tool  Choices, packages, motivation 10 Supervise F&B Service / TBC - L3 / S.Tuladhar Role of Menu towards Guests  Informative  Origin, name, description, history, price, portion size  Guide  Course-by-course  Suggestive selling, up selling  Image  Merchandising – represents the organization  Quality Standards  First impression is the lasting impression 11 Supervise F&B Service / TBC - L3 / S.Tuladhar Classification of Menu  Pricing  Meal Times  A la Carte  Breakfast  Table d'hôte  Lunch  Schedules  Tea  Fixed  Dinner  Cyclic  Supper  Specialty  Brunch Children, Diet, Take-out,  Poolside Banquet, Ethnic, Market, Wine List, ADD, IRD  Snacks 12 Supervise F&B Service / TBC - L3 / S.Tuladhar Pricing  À la Carte Each food item is separately priced to give the guests choice to suite their tastes & budget. Each category has a number of choices.  Table d’hôte Prices the entire meal, irrespective of whether guest avails of the entire meal or not. There can be choice of two under each course to accommodate to guests’ tastes & requirements.  Combination Combines à la carte choice in table d’hôte or vice versa 13 Supervise F&B Service / TBC - L3 / S.Tuladhar 14 Supervise F&B Service / TBC - L3 / S.Tuladhar Menu Schedules  Fixed Menu Used daily for a period of months or a year, eg most individual restaurants and hotel F&B outlets, with large variety of items. Can plan “plat / carte du jour” (items of the day)  Cyclic Menu Offered on daily, weekly or monthly basis, found in lunch restaurants, canteens, isolated resorts 15 Supervise F&B Service / TBC - L3 / S.Tuladhar Meal Times  Breakfast Choice of juices, cereals, eggs to order, meats like ham, bacon or, sausages, waffles, pancakes, choice of breads, hot beverages like tea, coffee, hot or chocolate, fruits, vegetables Very important meal of the day, for guests as well as staff; time constraint, e.g. 7:00 to 9:00 AM Buffet Breakfast, Continental, American, English, Indian, Local, strict timing in most outlets Mostly included in package: BB, AP, MAP, CP 16 Supervise F&B Service / TBC - L3 / S.Tuladhar Meal Times (contd.)  Lunch Could be elaborate or light meals; time constraint (for e.g. 12.00 noon to 2.30 pm); less alcoholic beverages offered; cyclic menu, set menus could be best option for guests  Tea Traditional tea (different flavors), sandwiches, breads, pastries & other bakery products, fruits, chocolates; 3:00 to 6:00 pm 17 Supervise F&B Service / TBC - L3 / S.Tuladhar Meal Times (contd.)  Dinner More elaborate; guests have more time & leisure for eating (usually 6:00 to 10:00 pm), alcoholic beverages, entertainment, specialty items  Supper Could be light dinner for early evening or late night snacks; 24 hours operation necessary; timing from end of dinner to beginning of breakfast the next day; popular and easy-to-prepare items offered 18 Supervise F&B Service / TBC - L3 / S.Tuladhar Meal Times (contd.)  Brunch Family guests, local residents rather than tourists; during weekends & public holidays; from breakfast time to lunch hours (e.g. 10:00 am to 3:30 pm)  Poolside Menu Easy-to-serve items beside the pool; safety concerns  Snack Menu Offered in between regular meal timings; fast-food, popular items 19 Supervise F&B Service / TBC - L3 / S.Tuladhar Specialty Menu  Children’s Menu Smaller portion & size, popular among children, balanced diet to be considered; different events  Diet Menu Health-conscious public; steamed, non-fat, non-cholesterol, vegetables, salads  Wine List Specialize in wines, beers, spirits even cocktails; highlight the well-stocked cellar, bartenders, sommeliers 20 Supervise F&B Service / TBC - L3 / S.Tuladhar Specialty Menu (contd.)  Dessert Menu Patisserie, Confectionaries; dessert trolley, display may be used  Room Service Menu In-Room-Dining (IRD), placed in guestrooms; same or different to that of the F&B outlet of the hotel  Take-Out Menu Inexpensive, easy-to-prepare & conveniently pack; take- away by guests or home delivery; THE strategy availed by most restaurants all over the world during COVID times 21 Supervise F&B Service / TBC - L3 / S.Tuladhar Specialty Menu (contd.)  Banquet Menu Bulk kitchen, with more focus on quantity; mostly table d’hôte menu with snacks, drinks; outdoor catering (ODC)  California / All-Day-Dining / All-Day-Fare Menu All menu items offered round-the-clock from breakfast to dinner/supper  Market Menu Based on ingredients available in the market or as supplied by the supplier; simple to exotic items 22 Supervise F&B Service / TBC - L3 / S.Tuladhar Specialty Menu (contd.)  Menu Dègustation Refers to a tasting menu offering small portions & allowing customers to sample a wide variety of menu items without overeating esp. in fine dining restaurants  Festive Menu Festive occasions such as Valentine’s Day, Christmas, New Year, Dashain, Eid, Yomari; for short periods only – from a single evening to a fortnight 23 Supervise F&B Service / TBC - L3 / S.Tuladhar Specialty Menu (contd.)  Promotional Menu Created for ad-hoc occasions that may feature famous chefs (e.g. Marriott Kathmandu, Taste Nirvana with Chef Himanshu) or the seasonal availability of a food item for specified periods only – anywhere from one evening to a month 24 Supervise F&B Service / TBC - L3 / S.Tuladhar Specialty Menu (contd.)  Verbal Menu Menus may also be verbally presented; Product knowledge, practice, language, fluency, confidence, presentation 25 Supervise F&B Service / TBC - L3 / S.Tuladhar Menu Planning Considerations  Customer’s expectations  Blend in the overall theme of the restaurant  Contain appropriate component dishes  Market the hotel’s or restaurant’s brand or name  Appeal to its customers with appropriate menu prices  Provide balance  Include things that are fun and exciting, where appropriate 26 Supervise F&B Service / TBC - L3 / S.Tuladhar Menu Planning Considerations (contd.)  Menu’s role in the total meal experience  Variety of menu items to offer  Ingredients required  Equipment required  Skills and knowledge required  Financial objectives  Truth in menu 27 Supervise F&B Service / TBC - L3 / S.Tuladhar Menu Planning Considerations (contd.)  Physical menu  Menu layout  Choice of materials  Choice of fonts/typeface  Font size  Proof-reading the menu  Menu layout 28 Supervise F&B Service / TBC - L3 / S.Tuladhar  Thank you. Any Questions? 29 Supervise F&B Service / TBC - L3 / S.Tuladhar