ENTREP MIDTERM

Table d’hôte

french term used to describe what is commonly known as a set menu. one or more dishes can be offered per course.

A la carte

cooking for a particular dish should not begin until the order is placed in the kitchen.

Banquet

known as function menus, are similar in structure to table d’hote menus.

Breakfast

normally served from 6 am to 10 am

Continental

used to describe what might be available in france. type of bread or pastry such as croissants, baguettes

English Breakfast

can include bacon, eggs, grilled tomatoes, fried mushrooms, toast.

American

hot pancakes are also served with whipped butter, mape syrup, and bacon

Eastern

asian style breakfast, include simple rice based dishes

Morning Tea

served between 10 am to 11 am

Brunch

combination of breakfast and lunch, normally served between 9 am to 12 noon

Lunch

served between 12 noon to 3 pm. serves to satisfy hunger.

Afternoon Tea

served between 3 pm to 5 pm. similar to morning tea but more emphasis on cakes

High Tea

served from 5 pm to 6:30 pm

Dinner

served from 6 pm to 10 pm. more relaxed than lunch meal.

Supper

served from 10 pm, food is simple and easy to prepare

Market Research

questioning of patrons

Balance in terms of prices

offering something along a variety of price points so that all pockets are catered for.

Balance in terms of ingredients

offering something that suits everyone.

Balance in terms of cooking styles

ensuring that not all dishes are deep fried or grilled.

Balance in terms of complexity and simplicity

It is great to offer menu items with complex sauces but it is also important to offer range of items that are beautiful in appearance.

Balance in terms of taste

presenting a variety of taste sensations that enables those seeking a spicy dish, creamy dish, or a sour dish to be accomodated.

Initial Costs

a great deal of costs if often associated with the introduction of new products and services.

Budgeting

budgets can be plans about the short term future up to a year

Competitive Advantage

anything that you can do to perform your competitors

Trend Analysis

practice of collecting information

Budgeting

large amount of money

Budgeting

an estimated income or expenses

Pricing

plays a crucial role as a revenue driver for businesses

Value

what the customers believe the product is worth.

Cost Based

set price based of cost + profit margin

Competition Based

set prices based on competitors’ prices

Value Based

set prices based on customer perceived value

6 ways to balance menu

Price

Ingredients

Cooking Styles

Complexity and Simplicity

Taste

Traditional dishes and new

Banquet function may be celebratory, that is:

wedding, birthday, business based conference, seminars

Pilot Budget

cant use historical information when a business offers new products and services to prepare a budget

Initial Costs

great deal of cost associated with introduction of product and services

Policy

statement what the business intends to do

Procedure

step by step instruction

Local Produce

prime consideration when planning a menu

Historic records

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