oom Plan and cost basic menus - ey smenstoSei rere ( mater of cake) 2 meet Der common mies, Anodes, lites or Gites ( can be observed Be me ene of com nse hr he aes or by he way pecoie ext or cress wp) ie ay case some sole mies mb aout al he factors mentioned above, he esr s Sow Doles As momaton? One may © cathe miormation sb conduct mine a oie ssries. 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[Aroxortmsavect [Deity aren | owshirg ] ‘Oven Baked Tsien — | Baine | Rtigang Bond |Dateci ++ Be creative or unique ‘Boss took ike any oer men? Hf yes, tik of ways o be innovative or create in tating an exceptonaly unique menu. Consider the flowing 1 Paper stocton ‘> Unusual shape © Smartuse of olor © Pees © Descriptions + Common Men Mistakes Before concacing this haptr, ts important to conser ome of the ‘common mistakes made by menu water. 41. Menu se: some menus arto smal'o contain al the dshes which resus in overeronceg, 2. Too small a font size makessoauasajad pooy s1awoysng seauaiyaid sworn Pou | Sua Low 9200N9 ZZ ‘suo-ppe mo ley Koo "panes Kcod "weRLNOUEN ‘2 souonbos Eup fey cu e2uend0g 9 suonerue esmaco Damntinon ome ‘nnn onanaou voice meget oe“a om Laces own 3. Food characteristics ‘The pysica characteristics of tho food sl pay an enpertant ce in is acceptance, ‘nas ony refer tothe colo ofthe food served, bu t meant a whole color ‘combaaton Texture and Shape 1 po ~ Appetizers toms of food usd to stimuste the appetite: they can be single, mixed, Nt or coll. lems used range fom avocados, oysters, coca, pies 2, Potages Soups ‘A clear and thick soup s usualy offered. Natona soups may aso be featured The re being tat clear soup sways placed ist.vorops uno sou you siowasny + ‘jou 9 pue ete ee — nua oso ue om 8 2x KELONEENL queinesat yo St Uo Supuscep wawoD 30 dele “ew Aen ‘nt pu sno ag ue 64 row a aye pavgo ave abou onncs © ag paseo a ae seg ON ‘opues poe sonsed “any “s100 “aye ‘onpu sveseap uoutuon susseep se Ne 9 ote Keer PUB SH a4 ‘nu pve wn sang ~vssog a, {3p ‘nu ‘su0.9 pps ry wean poup ‘sag ‘up ~ suourueswoooe swdodde ath ah pola 99 A Seem Jo SUN TY seso0 ~ sewors oseg-o63049 20 ony Uo 2 ki — yas: ysjon ‘ste swoosyeru = eb Uo PONDS voces uayo ore a pani ont po cece wiaisivice soma mane 124g prea pro wana’ 704 powss oq one few wos ed paypurs ov pawosai pus Bussarp sun sgeatan pe yous Jo Sasuco Kuen voasuguico 10 pax ed Kiensn om e504 spews —spees'sh “aj podaye soso ous ponte popes vant © pue Kao 40 sone soraed i th pEUEAUEZTE en WeseoUE Erp ROUT UO ‘ue 0 Annes —syeoy - s2noU'bE 1'sdo49 om “40s ~ Bu 0} AMY J 0 en “sojq.on pens 19 ks cio san a 5} que jo Bat ese wns ouod a UO Ines} enum eam payeeo! © SASIOU “G ‘24 29 uo ~ e001 (onowoy)— oie “2 rea woced + pos suseaueus + ves au + 13 swede ap sworn sen oy uoonag puns put rowes ‘enn oso aio ued ex nou yuoss ajo omdeuousvons oe chord 1e0$ 190108 “4 Ba. ‘gym pons oq few sgeaton pus s90,e0q sones yay aNEY pe pass lpm reus Aeroun6 78 sousp sou. ao 95590 WOU To Oat ha, woes rasa a 09 pur wed zona % “ee %‘STGP Pin ad cost base menos oun 1+ Notas sutabl or large functions ‘+ Expensive tans can be incuded in ho mena Table ehdte Means —tabe of the host “Tae table dt menu sixes or set menu offering a completa meal at se price. The {ullpriceis charged even fhe eustomor has not consumed al cures, + Finger feos bet + Breakfast uta, Set orfunction menu: {sat or function mena i¢ malty used fot formal occasons such a6 wossing. The umber of courses and sequerea is predetarmined. The dstngusting features thre [eno chic fered thin each cour, This s where the se or Anton menu ders Degustation menu: Means tasting ‘A degustation mons isa xed mult coursed manu wit 2 set pee. Tho degustation ‘ren was fanable ithe Franch Nawvelle Cusine movement tis designed to atom 1s taste 2 wie range of dishes that a restaurant smal be enabling te custome to consume 2a become popular n some ipo he ange restaurant Characteristics: «+The number and sequence of courses predetermined + The pices st wih no choice for customer (oycle menu: Masne —rotaing set perad of days. repeated every 14, 120 28 days careful contol of costs ay time ofthe day t's Heal for functions such 2s ations. speeches or presetatons, where people stand rather than st Include canapes, bouchoos, dip, cheeses, ele the am should BeNOLSNWMS wou + ayes Bupa 20 216} OK POE ‘uouruedwense 'sbussovp‘saones “Oauoseos Gus fa sympa 2809 © Dep ue Buyboo Gun saevey>sionn Aies fue eons ‘roe se we {99.4048 eeu a end pus sous vou fan uone2p 5009 Jew SAigerene wuoseeg vorepsuca ci Uy p00} Baume yo ose a *Aaaenene poo pousd vows £4 p00 fue am @ a8 fam eampope ce "nou Sonos Gu Bawone yo aSewserpe ees hatter ‘snus 90000 pur ui nodOMSsoar ui SWMOPECS Pin and cont bane menue SWANSTON General, Between 6.00 am and 10.00 am. The most popuar variations of breaast coma ‘The most popular vara Ko aktast | American or Engich breakasts tend to be heavier continental] ‘much fate. I usualy indudes baked products, cfs, marmaiad oF led eggs, led meat vegetables cr sausages. The cold component lus a varia es fat oes ard American Broakast Luke Engish BreaMfastpancskes are sewed with whipped butler, maple syrup Most Asian or Easter breakasts of Hon cshes, soups, organ meat, rsh ft, and ee Brunch go ved beween 3.00 and 5.00pm. Inmany ways, ts smilarto morning mets te emphasis fon cs ows ck ot 1 corny, Bak nt ont ar pe Saar, ie was to reenact 9 cp ofa, cheese, vone wb st celebrated meal of he day. Most people enjoy tis meal of ry. usualy served anywnore between 6 pr and 19 em. ‘Sunpe is usualy refed oan evening mea which can be served fom 10.00 pm. ‘cold enet saute, eancurches, smoked salmon, 24 Ince a banca ary of anes ood prodicton ters forthe ste of ‘an important part of meru planing sto target and achove balance in ach element ot of cooking facies can hep yous balance in ooking Ses. Var Coounp shies Rote yi, Spee ee ee + Deep tying + Staton gro + categ + Poecting + Bang. 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