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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
previous
Note
Flashcard