Chapter 5 - Menus, recipes, and cost management. This chapter discusses menus and recipes as they are used in commercial kitchens. How do we construct a menu that builds sales by offering the best choices to the customer and that also promotes efficiency and productivity? How do we read and understand recipes? How do we measure ingredients and portions, convert recipes to different yields, and calculate food cost with the aid of written recipes? | Chapter 5 Menus, Recipes and Cost Management Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved A list of dishes served or available to be served at a meal. It is an important management tool. The menu is the single most important document in the business. The Menu Menu Forms and Functions Menus must be planned for the clientele. The kind of clientele the business serves influences the form the menu takes. Each kind of operation has a different menu because each serves the needs of a different clientele. The Menu Menu Forms and Functions Recipes Are the building blocks of the menu. Are an important management tool. Indicate ingredients to be purchased and stored. Give measuring and preparation instructions to the kitchen staff. Menu Forms and Functions Hotel Hospitals Employee food service Catering and banquet Fast-food and take-out Full-service restaurants Type of Institution Menu Forms and Functions Facilities must produce food that . | Chapter 5 Menus, Recipes and Cost Management Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved A list of dishes served or available to be served at a meal. It is an important management tool. The menu is the single most important document in the business. The Menu Menu Forms and Functions Menus must be planned for the clientele. The kind of clientele the business serves influences the form the menu takes. Each kind of operation has a different menu because each serves the needs of a different clientele. The Menu Menu Forms and Functions Recipes Are the building blocks of the menu. Are an important management tool. Indicate ingredients to be purchased and stored. Give measuring and preparation instructions to the kitchen staff. Menu Forms and Functions Hotel Hospitals Employee food service Catering and banquet Fast-food and take-out Full-service restaurants Type of Institution Menu Forms and Functions Facilities must produce food that is appealing to their customers. Tastes vary by region, by neighborhood, by age group, and by social and ethnic background. Prices must be kept in line with the customers’ ability and willingness to pay. Customer Preferences Menu Forms and Functions Breakfast Breakfast menus are fairly standard within any one country. Lunch Menu Planning factors are: Speed Simplicity Variety Kind of Meal Menu Forms and Functions Dinner Usually the main meal. Eaten in a more leisurely fashion. Dinner menus offer more selections and more courses. Structure Menu Forms and Functions Static Menu is one that offers the same dishes every day. Cycle Menu is one that changes every day for a certain period. After this period, the daily menus repeat in the same order. Static and Cycle Menus Types of Menus Á la carte menu is one in which each individual items are listed separately, each with its own price. Table D’ Hôte menu is one in which a selection of complete meals are offered .
