Mata kuliah : V0274 - Pengolahan Makanan II
(CULINARY II)
Tahun
: 2010
Printed Menu
Pertemuan 4
Printed Menus
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Chapter Objectives
• Identify Menu organization
• Identify Types of Printed Menus
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Menu Organization
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Before a menu is planned and printed, the following
basic rules should be observed:
a market analysis should be conducted, which should
consider these points: location,make-up of local
clientele, traffic patterns, operating hours
Number, type, and atmosphere of dining rooms
Available storage and preparation areas
Existing furnishings and appointments
Number and skills of employees
Climate and average daily seasonal temperatures
Purchasing and procurement opportunities
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Professional Principles in Modern Menu Presentation
• The groupings should be clearly separate and the design
pleasing.
• The selected groups should reflect the establishment’s
character.
• Cold and warm dishes should be presented separately
• Light dishes are offered first, followed by the more
substantial items.
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Basic Rules of Menu Design
The following pointers should serve as guidelines to menu
design.
The positions of items on a menu can increase their
popularity. Guest’s eyes usually move first to the upper center
of the menu space. Here is where specialties and high-profit
items should be listed.
In general, the menu should be designed to encourage sales.
The following are important considerations
• Menus must be clean and neat,without handwritten
corrections.
• Menu items should be correctly spelled.
• Oversized menus annoy the guests and cause problems for
establishment.
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• If the menu is short, the size of the type should be large.
Avoid small type or writing and too many different fonts or
styles.
• One menu should be provided for each guest.
• Specialities should be highlighted, with bold or colorful print or
colored pointers.
• Prices placed directly next to or under the text are most
visible.
• The caloric values of low-calorie dishes should be stated.
• Dishes that may take more time to prepare should be noted
on the menu. Large meat portions to be served to more than
one person should list the minimum number to be served.
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Types of Printed Menus
• Menu
Planned menu of several courses, served in a specific
order.
• Daily menu
A selection of dated daily menu meals or daily speciality
dishes.
• Printed menu
An assortment of (small or large) foods, offered for a
limited time.
• Speciality menu
An addition to the printed menu, for example, a speciality
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food offered for one week only
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• Seasonal Menu
Timely dishes offered for foods in season
• Dessert Menu
The dessert menu can be part of the regular menu or
printed separately
• Banquet Menu
Printed menu suggestions for large groups, with several
price structures.
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Copyright ©1999 John Wiley & Sons, Inc
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