Introduction
The menu is the means of communication between the company and the client, therefore, in the food service, it is of great importance that it be carried out properly, taking into account various factors that were mentioned throughout the following test. The menus have the main objective of satisfying the nutritional and gustatory needs of the diner, that is why the elaboration of this must be done by knowledgeable personnel in the food area and with specific characteristics. It is also essential to know the different types of menus and adapt it to the type of company or service offered, as this will allow for adequate control of supplies and costs.
Preparation of menus
The menu is the list of preparations that constitute a meal and that are offered in a food service, therefore the menu is the means by which the client knows the list of dishes or preparations, drinks and the prices of each one of them, that is, it is the communication channel between the company and the client.
The menu constitutes the basis of work in the entire food service since the activities carried out in the organization revolve around it because it provides the administrator and staff with the daily operations to carry out. The menu is considered a guide to generate controls in the different stages of the process that go from the supply and storage of inputs, to the production, distribution, sale and cost control of the product.
Planning the menu program is a complex task and the ideal would be for it to be prepared by a trained team that has a series of characteristics, among which are:
- Knowledge of nutrition Knowledge of food preferences and available in the region or geographic area User satisfaction and not their own tastes Knowledge in the culinary field Artistic skill in food preparation Training in food preparation techniques and equipment Knowledge of control and costs of food Skill for the use of equipment and personnel management Being innovative Dedication and taste for working on food and preparing them.
The menu content requires periodic reviews due to different factors, for example; costs and need for renovation.
Before making a menu, it is necessary to carry out an investigation to know the situation that will make it possible to carry out this preparation correctly, for this you must take into account: what preparations will sell better, what the competition offers since prices, food availability, the type of clients to which it will be directed, the range of prices and costs that fit the budget, specialties and hours of operation.
A menu must meet an adequate AGATTTA this means: aroma, taste, appearance, temperature, portion size, texture and harmony between flavors, they must also meet the basic requirement that they must not be monotonous, they must have variety and flexibility.
Menu planning goals and policies
Menu planning has different specific objectives according to the type of food service but in a very general way they are as follows: to please users, to meet the nutritional needs of diners, to stay on the budget of both the company and the customer, create the image and the concept of the food service in question.
Once the objectives have been established, it is necessary to establish policies that will considerably guide the different processes such as planning, execution, control and evaluation of the menu program. Notable policies include: food budget, meal pattern to be served, menu type (selective, non-selective, cyclical etc.) and special events or requests.
Menu types
The menu classification can be classified as follows:
According to the meal hour in which it will be served
When you have menus for lunch, lunch, dinner, snacks, etc.
According to the variation
- Static menus, in which the same preparations are always served throughout the day and every day. Varied menus, are different according to the food and are changed every day.
According to possibility of selection
a) Selective menus, this can be a wide selection since you can choose between different preparations from all the food groups included in the menu; or limited selection in which the selection can only be made between only a few food groups, for example, that there is a wide variety of main dishes but only an offering of vegetables, salads or desserts.
b) Non-selective menu, which offers a single preparation of all the food groups that make up the menu.
According to the organization of the menu
The menu is organized based on a pattern or model of the list of food groups that each meal must contain, specifying the number of exchange portions.
They are mainly used in school, industrial and hospital dining rooms.
According to the period during which the varied menu is offered
- True cyclical menu, a set of daily menus that are regularly repeated, the duration of this menu according to the time the user does not get tired of the same foods. Cyclical menu with jumps, this type of menu is offered regularly having Be aware of not repeating any on the same day of the week. Split cyclical menu, are used when users want variety, but still frequently receive the foods or preparations they want. Random cyclical menu, does not program meals in a certain order or day.
A la carte menu
List of dishes that are ordered by type or order of services with their respective price. The client is offered the same letter but there are certain modifications for a certain period of time.
Today's menu
A dish is offered every day at a unique and affordable price in which the customer can choose a first and second course and a dessert that includes the drink and bread.
House menu
It is one in which the client hires in advance at a fixed price a series of dishes according to the type of celebration.
conclusion
The elaboration and planning of menus is the key factor that will define to a certain extent the direction of the company since it is the window that will allow to know the company as well as the acceptance that the client will have.
The menu is the base of all the processes that are carried out within the company, since the type and number of personnel, the inputs that will be used and the necessary budget that will be dealt with day by day depend on it, that is why that by not having a menu defined correctly, a lack of control will be generated in all areas and especially in food costs.
Bibliographic references
- Hospitality and service. Basic food and beverage service and post-service tasks in the restaurant. Spain: Vértice publishing house;. Available at: https://books.google.com.mx/books?id=pTlss4SzL8kCBolaños Aguilar MC Design of menus for food service the Escalerilla Method. San José, CR. Available at: https://books.google.com.mx/books?id=Xc6CBgAAQBAJDolly Tejada B. Administration of quality food services, nutrition, productivity and services. Colombia; Editorial University of Antioquia:. Available at:
