Week 6 The Menu And Menu Planning 2 2552

สอบกลางภาค

เฉลยข้อสอบกลางภาค ,[object Object]

[object Object],Idea Evaluation Concept development Market research Market Segmentation Product Development Create product-consumer relationship Product-consumer relationship development framework การทำวิจัยตลาด ส่วนแบ่งทางการตลาด การประเมินแนวคิด การพัฒนาแนวคิด การพัฒนาผลิตภัณฑ์ การสร้างความสัมพันธ์ 1 2 3 4 5 6

THREE categories of customer ,[object Object],[object Object],[object Object]

สาเหตุของการปนเปื้อนของอาหาร ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

The 8 most often cited factors in Food-Borne illness outbreaks ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Week 6 The Menu and Menu Planning อาจารย์ปวิธ ตันสกุล E-mail: tpavit@wu.ac.th โทร . 2248 สาขาวิชาการจัดการการท่องเที่ยวและการบริการ สำนักวิชาการจัดการ มหาวิทยาลัยวลัยลักษณ์ FBM-341 Food and Beverage Management รายการอาหาร และการวางแผนรายการอาหาร

Objectives ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Outline ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Introduction ,[object Object],[object Object],[object Object],[object Object],[object Object]

introduction ,[object Object],[object Object],[object Object],[object Object],[object Object]

introduction ,[object Object],[object Object],[object Object],[object Object]

introduction ,[object Object],[object Object]

1 Menu Planning from the customer’s point of view

Menu from customer’s point of view ,[object Object],[object Object],[object Object],[object Object]

Menu from customer’s point of view ,[object Object]

1. Menu as a source of information ,[object Object],[object Object],[object Object],[object Object]

1. Menu as a source of information ,[object Object],[object Object]

2. Menu as a Marketing tool ,[object Object],[object Object],[object Object],[object Object],[object Object]

2. Menu as a Marketing tool ,[object Object]

Menu: an effective Marketing Tool ,[object Object],[object Object],[object Object],[object Object]

3 Role of Menu in day-to-day of food service operation

The role of the Menu in FS operation Market Research Concept Theme Equipment Needs Type of Service Size of Kitchen Skill level and Number of staff Type of Food Served Amount of inventory MENU

The role of the Menu in FS operation ,[object Object],[object Object],[object Object]

Static Menu ,[object Object],[object Object],[object Object]

Changing or Cycle Menu ,[object Object],[object Object],[object Object],[object Object],[object Object]

Breakfast and Brunch ,[object Object],[object Object],[object Object]

Breakfast and Brunch (cont.) ,[object Object],[object Object],[object Object],[object Object]

Lunch ,[object Object],[object Object],[object Object]

Lunch (cont.) ,[object Object],[object Object],[object Object],[object Object],[object Object]

Dinner ,[object Object],[object Object],[object Object],[object Object],[object Object]

1. The Classic Menu ,[object Object],[object Object],[object Object],[object Object]

The Classic Menu ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

The Classic Menu ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

The Classic Menu ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

2. The Modern Menu ,[object Object],[object Object],[object Object],[object Object]

1. À LA CARTE Menu ,[object Object],[object Object]

2. TABLE D’HÔTE / Table of Host Menu ,[object Object],[object Object]

Sample TABLE D’HÔTE Menu ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

3. The PRIX FIXE Menu ,[object Object],[object Object],[object Object]

THE MENU STYLES Modern American Menu 1. Cold Appetizer 2. Soup 3. Fish 4. Sorbet 5. Meat 6. Salad 7. Dessert / Coffee Common Menu in USA 1. Cold or Hot Appetizer 2. Salad 3. Main Course 4. Dessert / Coffee Classic Menu -17 Courses 1. Appetizer 2. Soup 3. Eggs 4. Starch 5. Fish 6. Light Meat 7. Sorbet 8. Meat 9. Roast 10. Vegetables 11. Salad 12. Cold Meat 13. Dessert 14. Savory 15. Cheese 16. Fruit 17. Beverages

6 Using the Menu as a Selling Tool

Using the Menu as a Selling Tool ,[object Object],[object Object]

Using the Menu as a Selling Tool ,[object Object],[object Object],[object Object],[object Object]

1. Offer Suggestions on the Menu ,[object Object],[object Object]

2. Highlight Special Items ,[object Object],[object Object]

3. Plan the order of items on the menu ,[object Object],[object Object]

Prime Space of Menu aaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaa

Prime Space of Menu aaaaaaaaaaaaa

Prime Space of Menu aaaaaaaaaaa

Common Mistakes in Menus ,[object Object],[object Object]

Common Mistakes in Menus ,[object Object],[object Object],[object Object],[object Object]

Truth in menu ,[object Object],[object Object],[object Object]

Truth in Menu ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Important points to consider ,[object Object],[object Object],[object Object],[object Object]

9 Factors Affecting Menu Planning

Factors Affecting Menu Planning ,[object Object],[object Object],[object Object],[object Object]

Customer Satisfaction ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Nutritional Influence ,[object Object],[object Object],[object Object],[object Object]

Aesthetic Factors ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Government Regulations ,[object Object],[object Object],[object Object]

Management Decisions ,[object Object],[object Object],[object Object],[object Object]

10 Systematic approach to menu planning

Systematic approach to menu planning (1) ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]

Systematic approach to menu planning (2) ,[object Object],[object Object],[object Object],[object Object],[object Object]

Systematic approach to menu planning (3) ,[object Object],[object Object],[object Object],[object Object],[object Object]

COMMERCIAL FOODSERVICE MENU ,[object Object],[object Object],[object Object],[object Object]

Menu Evaluation Exercise ,[object Object],[object Object]

Assignment: งานกลุ่ม ,[object Object],[object Object]

[object Object],[object Object]

CHECKLIST FOR MENU EVALUATION ,[object Object],[object Object],[object Object],[object Object]

CHECKLIST FOR MENU EVALUATION ,[object Object],[object Object],[object Object]

CHECKLIST FOR MENU EVALUATION ,[object Object],[object Object],[object Object],[object Object],[object Object]

CHECKLIST FOR MENU EVALUATION ,[object Object],[object Object]

Week 6 The Menu And Menu Planning 2 2552

Recommended

Recommended

More Related Content

What's hot

What's hot (20)

Similar to Week 6 The Menu And Menu Planning 2 2552

Similar to Week 6 The Menu And Menu Planning 2 2552 (20)

More from Pavit Tansakul

More from Pavit Tansakul (20)

Recently uploaded

Recently uploaded (20)

Week 6 The Menu And Menu Planning 2 2552