1. Presenter: Mrs. C. Campbell-Bogle
September, 2013
THE JOB OF THE MENU

2. What is a Menu?
The word menu comes from the French and means “a detailed list.”
the term is derived from the Latin minutes, meaning “diminished”,
from which we get our word minute. Based on this, we can say that a
menu is “a small, detailed list.”
Instead of menu, some use the term bill of fare. A bill is an itemized
list, while fare means food, so we can say the term means “an
itemized list of foods”.

3. The Purpose of the Menu
The job of the menu is basically to inform – inform patrons of what is
available at what price, and also to inform workers of what is to be
produced. However, it is more than that. The menu is the central
management document around which the whole foodservice
operation revolves.
“Start with the menu” is a familiar byword of the foodservice trade. The
menu should be known in the initial stage when planning a
foodservice enterprise because it describes the very nature of the
undertaking and the scope of the investment.

4. Who Prepares the Menu?
Menu planners must be skilled in a number of areas:
Know the operation and the potential market
Know a great deal about foods (how they are combined in recipes,
their origin, seasonal preparation, presentation, and description)
Know how various recipes can be combined
Know how operational constraints (costs, equipment, labour force)
affect the final menu selection
Know how to visualize how the menu will appear graphically
Know to communicate with patrons through the menu
WHO THEN SHOULD PREPARE THE MENU?

5. Who Prepares the Menu?
NO ONE PERSON IN THE ORGANIZATION MAY POSSESS ALL
THE SKILLS
It is likely that a group can be formed whose membership combines
all of the skills mentioned. A management team can be formed, even in
small establishment, the cook and the host can meet.
Menu planning is a time-consuming task, and should not be done
quickly or haphazardly menu planning is the most critical step in
defining the operation.

6. Tools needed for Menu Planning
A quiet room
A large desk/table
Materials – a file of historical records, a menu reminder list,
a file of menu ideas, sales mix data
A list of special-occasion and holiday menus
Costs and seasonality of possible menu items

7. The Importance of Menu Planning
To the Customer
Menus must be planned for the people eating the food. The customer is
the main reason for being in business. Taste of preferences of the
cooks/chefs of little importance, if customers don’t like the selections
they will not return. Prices must be kept in line with the customers
ability and willingness to pay. The menu communicates the operation’s
image to the customers. The menu sets the mood and build interest and
excitement. It gives a variety to choose dishes. The customers know
about the contents of the dish.

8. The Importance of Menu Planning
To Production/Service Staff
It is a tool for the kitchen to do all the mise en place of its
production. The menu helps to spread the workload evenly
among the workers and throughout the day. The menu offers
items that the cooks/chefs are able to prepare and serve.

9. The Importance of Menu Planning
To Management
The menu should be viewed as the managerial tool for controlling
cost and production. The menu is the chief in-house marketing and
sales tool. The menu also tells management what food and beverage
items must be purchased; the types of equipment they should have;
the number of workers they should hire, the skill level of those
workers – the menu impact on almost every aspect of a food service
operation. It is record for cost control purpose and also to regulate
the portion size.

10. Class Activity
Discuss in your groups how the menu serves as
CONTROL TOOL
MARKETING TOOL
Presentation next class

11. THANK YOU!

12. Reference
Kotschevar, L. H & Withrow, D (2008). Management by
Menu. John Wiley and Sons, Inc. Hoboken, New Jersey