CRT LEARNING MODULE

Course Code HM105

Course Title Fundamentals of Food Service Operation

Units 3

Module Title Details of the Menu

Fundamentals of Date Developed: Document No. 001-2020

Food Service August 1, 2020
Operation Date Revised:
Issued by:
Module 5: Details of ---
the Menu Page 1
Developed by:
CRT
Katherine M. Balbido
 College for Research & Technology of Cabanatuan

HOW TO USE THIS DIGITIZED LEARNING MODULE

Welcome to the module in Introduction of Food Selection and Preparation.

This module contains training materials and activities for you to complete this module.

You are required to go through a series of learning activities in order to complete

each learning outcome of the module. Each of the learning outcomes is provided with
Modules. Follow these activities on your own and answer the self-check at the end of
each learning outcome. You may remove a blank answer sheet at the end of each
module (or get the answer sheets from the online facilitator) to write the answers for
each self-check. If you have questions, don’t hesitate to ask your facilitator for
assistance.

This will be the source of Information for you to acquire knowledge and skill in this
particular trade independently and at your own pace, with minimum supervision of help
from your instructor.

 Talk to your online facilitator and agree on how you will both organize the
Training of this unit. Read each through the module carefully. It is divided into
sections, which cover all the skills and knowledge you need to successfully
complete this module.
 Work through all the information and complete the activities in each section.
Read Modules and complete self-check. Suggested references are included to
supplement the materials provided in this module.
 Most probably your facilitator will be your supervisor or manager. Your online
facilitator will support and correct you.
 Your online facilitator will tell you about the important things you need consider
when you are completing activities and it is important that you listen and take
notes.
 You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice new skills during regular work shifts. This way you will
improve both your speed and memory and also your confidence.
 Talk to more experienced workmates and ask for their guidance.
 Kindly the self-check questions at the LMS (EDMODO) to test your own progress.

Fundamentals of Date Developed: Document No. 001-2020

Food Service August 1, 2020
Operation Date Revised:
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Katherine M. Balbido
 When you are ready, ask your online facilitator to watch you online via Zoom or
Google Meet to perform the activities outlined in this module.
 Ask your online facilitator work through the activities: ask for written feedback
on your progress. Your online facilitator keeps feedback/pre-assessment reports
for this reason. When you have successfully completed each element, ask the
facilitator to mark on the reports that you are ready for assessment.
 When you have completed this module, and feel confident that you have
sufficient practice, your online facilitator will arrange an appointment with
registered assessor’s to assess you. The results of your assessment will be
recorded in your competency Achievement Record

Fundamentals of Food Service Operation

Contents of this Learning Module

No. Module Title Topic Code

Details of the Definitions Lesson 5.1

Menu
Menu Lesson 5.2
Development

7 Factors to
consider when Lesson 5.3

Process flow of Lesson 5.4

Planning and
designing
Menus

Fundamentals of Date Developed: Document No. 001-2020

Food Service August 1, 2020
Operation Date Revised:
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Katherine M. Balbido
 MODULE CONTENT

MODULE TITLE: Details of the Menu

MODULE DESCRIPTOR:

The acceptable type of menu must be first being determined before you plan
on a specific food items to go on it. There are a lot of things to consider before you can
finalize the menu. This chapter will guide you in the steps in developing and finalizing
your menu. It will explain the systems approach to quantity food production on a
Restaurant. Including operation, the types of menu, the flow of menu, planning,
product development and market analysis. The objective is to orient the reader on the
different things to consider in menu planning: the needs of the consumers, their
budget, as well as the capabilities of the kitchen and the staff. The importance of
evaluation and feedback regarding menu will also be discussed.

Number of Hours:

3 HOURS (1 WEEK)

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Identify the different types of menu
2. Explain the factors to consider when planning a Menu
3. Create and design on Process flow of Planning and designing Menus

LEARNING OUTCOME # 1:

Contents: Details of the Menu

1. Definitions
2. Menu Development
Fundamentals of Date Developed: Document No. 001-2020
Food Service August 1, 2020
Operation Date Revised:
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Katherine M. Balbido
 3. Factors to consider when planning a menu
4. Process flow of Planning and designing Menus

Conditions:
The students must be provided with the following:
1. Hard copy or soft copy of the course syllabus
2. MS Word
3. Pen
4. Paper
5. PowerPoint

Assessment Method:

1. Submission of Research paper and Video Presentation

2. Written examination.
3. Quizzes using EDMODO app.

Learning Activities (Study Guide)

1. Using EDMODO app on your phone or the website on your laptop, go to the Food
Selection Preparation and Preservation class.
2. Click on the FOLDERS section (on menu bar)
1. Click the folder MODULE 1: Introduction to Food Selection Preparation and
Preservation.
3. The digitized Modules, Task Sheets and Job Sheets are available in this folder.
4. All the Self-Checks are contained in the folder MY ACTIVITIES.

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Food Service August 1, 2020
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Learning Activities Special Instructions

1. Read Module No. 1.Contained in the Module 1: (Introduction

1.1(Introduction to Tourism and to Food Selection Preparation and
Hospitality) Preservation folder in EDMODO (Module 1.2)
2. Answer self-check for 1.2a The self-checks are available thru the folder
SELF CHECKS. The activity is timed (15
minutes). The results will be immediately be
available after clicking SUBMIT and the
system will run through the items incorrectly
answered (and show the correct answer)

Fundamentals of Date Developed: Document No. 001-2020

Food Service August 1, 2020
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Katherine M. Balbido
Definitions: Lesson 5.1

MENU

Many people who frequently restaurants believe that the menu is a list of what
the chef prefers to cook Some restaurateurs believe that they are the food experts:
thus, their menus should reflect what they believe is best for the customers. If the
customers cannot find what they expect on the menu, the choice is simple: Go
elsewhere.

The menu is the food service operation's plan for meeting the needs and
expectations of it Is perhaps the most significant element in the execution of the food
service enterprise, It items that customers will desire and appreciate. It dictates
staffing, equipment, space layout, and investment requirements. The menu therefore is
the product plan for a restaurant and, as such, is the biggest determinant of whether it
will achieve a profitable return on investment.

Conventional wisdom holds that the more items there are on the menu, the
better customer needs and expectations can be satisfied. Therefore, an extensive menu
is ideal, in fact, the opposite is true in many cases. A limited menu is frequently more
profitable than an extensive menu because a limited menu is far easier to "position in
the mind of the potential customer than an extensive menu.

Doing a few menu items exceptionally well is usually more effective than trying
to do a lot of mediocre items. The latter often results in being known for doing nothing
special or remarkable. A smaller menu refines the operation's focus so it can operate in
a disciplined and efficient manner.

Menus typically state prices for food and beverage items. Pricing, like menu item
selection, should demonstrate a clear understanding of the market segment served by
the food service operation. Prices that are too high will not generate perceived value in
the eyes of the customers. Pricing has an effect on profits, and prices that are too low
will threaten the operation's financial survival. Setting prices for menu items is a
balancing act. It is important to emphasize that menu pricing, like menu item selection,
ultimately will be judged by the customer. The menu and the concept of a food service
operation are closely related. Ideally, the menu items and prices closely fit the concept.
Fundamentals of Date Developed: Document No. 001-2020
Food Service August 1, 2020
Operation Date Revised:
Issued by:
Module 5: Details of ---
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Developed by:
CRT
Katherine M. Balbido
 Menu Development: Lesson 5.2

MENU DEVELOPMENT

In developing a menu, the concept of the restaurant must be considered. The

success of menu development depends on the customer, competition knowledge, and
planning. Sometimes the menu evolves over time as a restaurant's business plan is
refined. In other cases, the concept comes first and the menu comes later. There are
instances where the menu may be the guide that directs the restaurant toward a
particular concept. The menu also holds the key in knowing who is responsible for
preparing certain dishes and how those dishes will be served to the customer. The
choices that guide your menu call for certain types of advance preparation to help the
manager adjust to the workflow.

MENU TYPE

Once the menu is determined, decisions about purchasing, labor skill levels, and
pricing can be made. Menus can stay the same each day (this is called static or
standard menu), change each day or be a combination of the two. Most of the menus
commonly used in the food service industry are either standard or combination.
Standard menus are common in chain and ethnic restaurant such as Thai Cuisine. Each
type of menu could affect the operations cost in different way.

The Main Types of Menu

1. A la carte mean
The state of the card These means are a list of all dishes catered bu du rol
catered by the establishment hence the choice it with Items are priced
individually, from which guests sell them to compare the menu The total change
the sum of individual prices of dishes, Die are cooked to order and guests may
have to wait for service. The number of courses on an a la carte menu and the
choices within courses depend upon the establishment.
2. Table d hote (tab-luh-doht)
Means the "table of the host" It is a meal divided into a set number of
courses with limited or no choice. The selling price is fixed and all dishes are

Fundamentals of Date Developed: Document No. 001-2020

Food Service August 1, 2020
Operation Date Revised:
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Katherine M. Balbido
 usually ready 2 set time. Menus are changed daily and have the price mentioned
therein (George & Chater 2008.

Standard Menu

This type of menu offers the same selection of menu items from day to day.

 The advantage is that the sales record makes future sales easier to predict.
When forecast is accurate, expenses due to waste from over production of a
menu item can be minimized
 Amount of ingredients to purchase can be more accurately predicted, resulting in
les spoilage and fewer pesos tied up unnecessarily in inventory
 It simplifies culinary processes and employees can be trained on production
consistency.
 The customers know what to expect because they may be returning to their
favorite menu item One drawback is that it offers little opportunity for use of
excess production.
 A standard menu may not be cost-effective when the cost of ingredients rise,
since the management may not react quickly enough to change the menu to
reduce cost.
 The same is true if management cannot quickly take advantage of inexpensive
items that could benefit profitability.

Combination Menus

 It offers the manager the flexibility to introduce new menu items through a cycle
menu or daily menu and to maintain some amount of signature or standard
menu items.
 These signature items, the ones customers associate specifically with the
restaurant, constitute a "brand name Branding is a way for you to make a name
in your market by making a unique mark on the customers' perceptions.
 It will require daily taste testing and training for both kitchen and service staff.
 They can create imbalances in equipment use and skill-set requirements,
depending on the menu of the day.

Specials

 Once a special is determined, it must be communicated to the guest.

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  Attractive boards describing the special can be placed within view of the
seated guest.
 Include a generic 'SPECIALS' section in a prime place on the menu, or use a
clip-on advertise the day's specials.
 Durable and attractive menu jackets can be purchased to hold menu inserts.
 Special can be an excellent way to increase profits
 Chef specials can be profitable items that are not on the current menu.
 They may be left over from different cuts of other menu items, or they can
be one of your vendors best buys for the day
 The price of the specials must be at a higher profit margin than regular menu
item

Other Types of Menus

 California menu-It is a menu where all items are available throughout the day,
For example, Eggs and bacon which are usually served for breakfast are
available in the evening Steaks which are normally available for lunch or dinner
are made available for brunch, etc
 Set Menu- These are special function menus which are produced for a special
occasion such as a banquet or a party. They are foxed or set in content and price
and agreed between caterer and a customer before the function. The function
could be a formal sit-down meal or a buffet
 Card of the Day - It offers choices available only for a particular day. It allows a
chef to offer a list of specials or variations in addition to a preprinted a la carte
menu. It can also be used as a table d'hote menu prepared for one day alone.
 Cyclic Menu-It is a group of menus, which is rotated on a set cycle. Such a menu
is usually used in an institutional sector of an industry, like hospitals, prisons, on
airlines, and in employee food service operations, etc. It is used to avoid
boredom for both customers and staff. It is also used to ensure that the diet of
people eating in institutions is sufficiently varied to be healthy. Menus should not
be designed to a seven-day cycle as this leads to predictability
 Children's Menu - The main purpose of this type of a menu is to keep children
occupied by providing them some sort of activity. can be in the form of a puzzle
or a game. It should have items, which are smaller in portion and can be served
quickly

Fundamentals of Date Developed: Document No. 001-2020

Food Service August 1, 2020
Operation Date Revised:
Issued by:
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Developed by:
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Katherine M. Balbido
  Club Menu - These menus usually consist of short-order items and a few
specials. Club members expect full service for lunch with wider selection for
dinners. Service is more familiar and pricing does not reflect large profit margins.
 Ethnic Menu - It includes items which reflect a particular geographical area and
may be traditional in terms of design with translations in English for a wider
audience.

Factors to consider when planning a menu: Lesson 5.3

FACTORS TO CONSIDER WHEN PLANNING A MENU

 The Type of Menu - It is an important factor that determines menu planning.

Menu planning can be both meaningful and purposeful only when it is confirmed
beforehand whether the menu being planned is for table d'hote à la carte.
 The Kind of Meal- The kind of meal and the nature of a function also play a
crucial role in defining and determining a menu. It is also important to consider if
it is for lunch, snacks, dinner, etc.
 Type of Customers - It affects the type of food to be served. Menu planners
have to ascertain whether customers concerned are young, old, infirm (sick, in
poor health), athletic, and so on.
 The Capability of the Kitchen Staff-The capability of the kitchen staff and
the type of kitchen also play an important part in menu compilation as these
would depend on the equipment available. Methods of cooking should vary and
suit the best possible use of equipment and staff available.
 Style of Presentation and Garnish - This will define the ability of the chef on
plating and using of different garnishes. The color, balance, and the
complimentary taste of the garnish must be considered. It also depends on the
waiter's ability to present and serve dishes. This, in turn, affects the standard of
the establishment. The type of equipment and décor are also considered.
 Stipulated prices -Foods should be chosen to conform to the price. Expensive
items are not featured on low priced menus and vice versa Food costs are
generally maintained below the selling price, although some make is higher that
40% to achieve a lower selling price
 Season-it is important when menus are compiled in advance as climatic
conditions can affect the suitability of certain diaries Moreover seasonal

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 availability of ingredients affects prices quality Food items that are not in season
tend to have higher prices and poor quality
 Supplies-Maximum use should be made of foods in season. Frozen or processed
foods are used extensively Foods in store should be used before ordering fresh
supplies. Commit with rapid tum-over should be easily obtained and some items
may be easily recycled.
 Balance-A Proper balance should be struck between various features of a menu.
Basic ingredients should not be repeated. The following points must be
considered to affect a fine balance in a menu (George & Chatterjee 2008:

a) Avoid repeating words when writing the menu,

b) Food with the same colors should not be repeated,
c) Menus should start with light dishes, progress to more substantial items and
finish with a light course
d) textures should be different.
e) Sauces should vary
f) Garnishes using traditional names must be correct.
g) Ingredients must be maintained or balanced especially on table d'hote menus.
Nutritional requirements of persons engaged in light or heavy work must also be
considered.
h) Color is the most important factor considered in presentation of food. Artificial
colors, if used, must be in moderation Colorful garnishes improve the
appearance of drab-looking (dull plain, colorless) food.
i) Wordings are of utmost importance in the preparation of a menu. Certain points
to be considered while writing a menu include

 Language must be easily understood.

 French menus may be accompanied with English translations.
 French wordings must have correct spellings and accents
 Only one language should be used. An exception can be made here with
regards to national dishes, which cannot be translated and usually appear in
the language of their origin

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  The use of capital letters should be systematic. These are used generally for
the first word in the term and for proper nouns.
 Words used to describe dishes should agree in number and gender.
 Dishes named after persons or places follow the food.

The Customer

1.Demographics:

This refers to the age, population, gender, income group, etc. This may involve
the choice of food menu that your target market would likely to patronize. If there are a
lot of 40 to 60 years old., they may want to have healthier food menus like salad, fish
or more of low fat and low sodium diet. Whereas if there are more of teenagers, It will
be the other way around. They may want a lot of fatty foods, like french-fries, burgers,
soda and the like.

2.Socio-cultural influences

Social and cultural factors which as religion, culture, and religion are the restaurant
will be located where most of the population are Muslims it would consider if be best if
your menu items are halal certified. If your target market would be 85 fglesit ni Cisto
believers avoid dishes with animal blood like dinuguan meat stew with blood of boar
Factors nclude vegetarianism, religion cultural influence

3.Nutrition Requirements

Factors such calorie content and RDA O Recommended Daily Allowances are
important when planning menus for schools and hospitals in the Philippines there is a
law that all school canteen should not offer junk foods.

Another proposal from our lawmakers is to have one vegetarian day" per week in
schools According to the said proposal. all menu items to be offered on that particular
day must be vegetables This is to orient the students to eat healthy and nutritious
foods

4.food Consumption

Fundamentals of Date Developed: Document No. 001-2020

Food Service August 1, 2020
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 Trends, Habits and Preferences: Ethnic groups, lifestyles of clients, and
preferences for exotic cuisines are also considered. When the "South Beach Diet mania
came about, there were a lot of restaurants and chefs who offered delivery services of
the said diet from breakfast, snacks lunch and dinner. Most of the clients were famous
celebrities and personalities

Budget Guidelines

Budgetary guidelines set by the management regarding food cost and sales
forecasting need to be considered when planning a menu. Expensive items on the
menu should be balanced with less expensive dishes.

Equipment and Physical Facilities

Factors such as availability of workspace, tools, utensils, and equipment like

freezer or oven space determine the menu selection. The available plates, glassware,
etc., for serving the dishes are also considered. For example, sizzling gambas or sisig
must be served on a sizzling plate.

Personnel

The skills of the staffs that will perform all the preparations and cooking
procedures must have considered. If there are items to be baked like cookies or
brownies, somebody from the personnel should know how to bake

Raw Materials

Planning your menu should be based on the availability of the raw materials at
an affordable price. Local products that are abundant in your location would be more
favorable than imported items that would require freight expenses.

Style and Type of Service and Menu

The menu should be planned based on the type of food service offered. If the
shop, the style and type of service and the menu would commonly be à la carte and
American style (plated service)

Fundamentals of Date Developed: Document No. 001-2020

Food Service August 1, 2020
Operation Date Revised:
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Module 5: Details of ---
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Developed by:
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Katherine M. Balbido
 Process flow of Planning and designing Menus: Lesson 5.4

PROCESS FLOW OF PLANNING AND DESIGNING MENUS

1. Analysis of the Market - This may refer to market segmentation, identifying

target market, needs and budget, and survey of competition. This can be done
by doing a market survey.

Example of Market Survey

This survey is an aid to analyze the possible target market of a proposed coffee
shop in the community.

Gender ____ Male ____ Female____

Age ____ Single____ Married _____ Separated ______

Religion _________________________

Address _______________________________________

Employment Status___ Employed___ Self Employed_____ Student____

___Unemployed _____ ( Pls Specify)

a. What type of cuisine do you prefer?

___ Filipino ___ Chines ____ Italian ___ American

___ Others (pls, Specify) _____

b. How much is your budget for your snacks?

__P40 ___ P50 ___ P60 ___ P70 __ others (pls specify) ___

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 c. How much is your budget for your lunch
__P65 ___ P75 ___ P100 ___ others (pls specify) ___

The market survey questionnaire may contain more questions that will lead to a
more detailed and definite information that will aid in planning the menu. Although the
percentage of the population that will be surveyed depends on the owner he must keep
in mind that a bigger percentage will always give a dearer picture and better
information about the market.

2. Designing Menus - The menu should be based on the results of the market
analysis. The entire accomplished market survey questionnaire must be tallied
and summarized to come up with the results.
3. Preparing and Testing Recipes - This is the part for testing the quality and
yield. Recipes for testing may be gathered based on the result of the survey.
Consider the value for money, the taste acceptance, and the forecasted profit.
4. Adjusting/Finalizing Recipes and Menus - Based on the results of recipe
tests, make the necessary adjustments so that the menu to be considered will be
more acceptable to the target market.
5. Calculating Recipe Cost and Prices - This should be based on a prescribed
food cost budget. The result of the market survey must also be considered.
6. Testing Acceptability/Salability of Menus/Recipes - This is the part for
conducting menu analysis. Other people may be invited to evaluate the menu. A
dry-run operation may also be considered
7. Menu Engineering and Menu Adjustment -This is based on the results of
menu analysis. Depending on the results of the 6th step, menu adjustments may
or may not take place

MARKET ANALYSIS

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 It is a process where the needs and demands of the target market are first
analyzed. This will help in coming out with a menu that is most acceptable to
customers.

Guidelines

1. De market segmentation

By identifying the various segments that constitute the market Example

By income: Market

A-Elite, high-income group

2. know the potential market.

Consider the location, who are the most probable patrons? Where will they come
from? How big is the possible share of the market, considering the proliferation of
competitors?

3. Identify the target from the various segments.

One can have a market mix or a combination of various segments for a target
market.

Example: Menu for Class A, B, and C Markets.

4. Make a study of the consumption patterns and budget of the target

market like: How much is usually spent for lunch or dinner and snacks What
are their food preferences--value meals, a la carte, packed lunch? What specific
dishes would they prefer-- Japanese, Spanish, etc.? Do they personally go to the
restaurant or prefer delivery service?

Fundamentals of Date Developed: Document No. 001-2020

Food Service August 1, 2020
Operation Date Revised:
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Module 5: Details of ---
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Developed by:
CRT
Katherine M. Balbido