The menu planning procedure must be taken into account for food service improvements.
Adjusting to the needs that are had, having clear the objectives that are sought to be achieved until the moment of preparation.
These logos are not achieved from one day to the next, it is acquired through experience.
Considering 3 important aspects for them the elaboration of a repertoire of menus, elaboration of general programs of menus and the check of the menus.
Seeking to optimize the functions of the staff in addition to establishing certain figures of the recipes that can be prepared in certain situations that the company presents.
The following work will describe the process to be followed for planning the menus and how they should be done.
How is the menu planned?
It begins with the selection of a group of preparations according to the service. The preparer comes across many preparations for the beginning, since they are obtained from recipe books, magazines, television, radio, friends, an endless number of sources of information to obtain these lines, for them it is important to eliminate those that are difficult Access for various reasons that are not included in the menu.
One of the reasons why they are not included in the menu is the availability of the ingredients does not adhere to the menu or they are too expensive. Once the recipes have been established, they are all grouped into a repertoire of menus for ease of preparation. These are separated by sections according to what is more feasible and distributing them by colored logos.
Once the repertoire is established, the task of the general menus is given, this is done constantly for the updating of the menus. Subsequently, the main dishes that will last certain cycles are chosen, these must be adapted to the budgets that are established.
The main dishes are always accompanied by complementary dishes that many of the cases are discarded or are sometimes used to make soups, it is a mistake because the quality is lost. Many times the side dish is neglected because it is very focused on the main dish, which if you pay attention and with simple changes, you can make the most of the performance of the raw material by offering less structured and cheaper dishes.
Vegetables are a good option in terms of the combination of the materials used in the preparation of the dishes since they are inexpensive and brightly colored for the diner, these should be used more to give changes to the main dish and the accompanying dish.
A good strategy of how to sell would be on the salad counters since they are colorful and also that they are appetizing for the eyes of the diners. Soups can be made from the same material and desserts can be chosen to offer fruits as such.
The breakfasts that are offered must be varied with good taste in addition to providing nutrients.
Another aspect is the check of the menu programs; in order to analyze the cycle of the menus, the following must be taken into account:
- The nutritional point of view Foods offered are seasonal and easily accessible They are able to elaborate the products with the material and equipment that is counted. It offers a contrast of color, texture, taste, method of preparation. The work is balanced between the staff and equipment A food or flavor is repeated too much.
Other menus are specialized
| Name | characteristics |
| Therapeutic or modified diets | Adjusting to the type of patients
Modifiable diets Bring quality control standards Adequate for dietary goals |
| Special events | And avoid complications or missing in the menu for this is previously planned |
| Contingencies | Advance planning avoiding mistakes |
| Refreshments | Versatile, easy to prepare, simple and adjustable to users |
| Public cafeteria | You have different hours to set your menus |
| Public food service | It is exhibited to the public through the posters for its promotion |
conclusion
It is essential to have strategies on controlling the menus and each of the steps that must be taken into account for their preparation.
With the use of techniques and tools that are required for the optimization of the recipes in the first stay, it is important to standardize the recipes, each one of them verified which are appropriate for the establishment because sometimes the high costs could be a little product consumable and instead of providing profit would be generating a loss.
Another aspect that is important are popular products and their elaborations to stay in the competition of cheap and standard products.
And another aspect extremely in the case of the investment of both the owner as well as the diner are the prices must be in accordance with the food that is offered and the economy that is managed in that region or place where the product is being presented.
References
- Weleen. Thomas, Hunger J, David: Business Strategy and Policy Management. 10th edi. Editorial Person Educación.2007Gallego, JF, (2001) food and beverage management for hotels, bars and restaurants.Madrid: ParaninfoDolly, Blanca Tejada. Administration of food, quality, nutrition, productivity and services services. 2nd ed. Editorial University of Antioquia. 2007.
