F&B DIVISION

Menu planning
Dr.Yoga Iswara, BBA.,BBM.,MM.,CHA
Expert lecturer
EXPERIENCES EDUCATION
Chief Executive Officer (CEO) Doctorate in Tourism Assessor HOTEL Competency
FreshWater Asia Hospitality Management Udayana University, Bali LSP Pariwisata Bali International
2020 2016
Corporate General Manager
Maca Group Post Graduate Magister of Management Lead HOTEL Auditor
(MM) LSU Pariwisata Bali Mandiri
Chairman Udayana University, Bali 2015
IHGMA DPD Bali 2015
Certified Hotel Administrator
Executive Committee Tertiary Education American Hotel & Lodging Educational Institute
PHRI Badung Chapter Double Degree of Bachelor (BUS) of ITTAC
Accounting & Bachelor (BUS) of 2015
Executive Committee Management
Bali Villas Association (BVA) Monash University of Melbourne,
Australia
Chief Executive Officer (CEO) 2002
Rumah Inspirasi

ACHIEVEMENTS
INDONESIA TRAVEL TOURISM AWARD 2019 BALI TOURISM AWARD 2019 BALI TOURISM AWARD 2018 INDONESIA TRAVEL TOURISM AWARD 2021/2022
INDONESIA TOP HOSPITALITY LEADER BALI TOP HOSPITALIY LEADER BALI TOP HOSPITALIY LEADER INDONESIA TOP HOSPITALITY LEADER
(Dr. Yoga Iswara, BBA., BBM., MM., CHA) (Dr. Yoga Iswara, BBA., BBM., MM., (Dr. Yoga Iswara, BBA., BBM., MM., (Dr. Yoga Iswara, BBA., BBM., MM., CHA)
CHA) CHA)
 What is
Menu Planning?
• A menu is a comprised list of food items that are served at a
particular establishment.
Menus are the fabric of the food industry because of their role as a
tour
guide for the establishment.

• The menu is able to tell you the types of foods and beverages
served, along with the prices of each. Just as important as the menu
itself would be the planning of the menu.

• Menu planning is the choosing of menu foods, typically for a specific

event. There are several factors to be taken into consideration when
undertaking menu planning:
 Type of Institution

• One of the most important factors in menu planning is first determining the type
of institution for which the menu is being planned.
• Let's assume that you are menu planning for a wedding. This is critical to know
because it will allow you to cater (pun intended) the menu needs to the crowd
who is going to attend. Most weddings will not have cheeseburgers and french
fries as their menu items.
• If the institution were a fast-food establishment, then you can be certain that
there will be no upscale foods, such as swordfish, salmon, or pan-seared crusted
pork loin, on the menu.
• Without knowing the type of institution you are planning for, it is a tall task to
plan a menu.
 Food Availability

• It is important when planning a menu that you first check to make sure that the
foods that you want to add to your menu are in season.

• Many menus have dishes which include foods that may not be available at the
current time. These types of foods, which are typically fruits and various seafood,
can only be obtained when they are considered in season.

• A menu planner would hate to plan to have a strawberry platter on the menu if
strawberries are not in season.
 Transportations

• Have you ever witnessed the meal set-up for a wedding? If you have, then you are
probably aware that the food does not simply arrive by car. The mode of
transportation for menu planning is an important factor that should not be
ignored.

• For example, menu items that need refrigeration or freezing will need special
accommodations made in order to be transported to their destination. It is not a
wise decision to deliver that frozen ice-cream cake in the trunk of a Toyota in the
midst of the summer heat. However, it is wise to plan accordingly and hire the
services of a vehicle which is equipped to move such items.
 Six Types of Menu

• A la carte. This means that the items on a given menu are all priced individually.
These types of menus consist of various items that are normally prepared when
ordered.

• Table d' hote. This specific type of meal gives patrons more of a selection, along
with possibly offering multiple food items for each course. Table d' hote menus
are also typically at a fixed price. An example of table d' hote would be a buffet. A
buffet has dishes that are already prepared, are available for any course, and are
offered at a fixed price.
 Six Types of Menu

• Cyclical menus repeat themselves by offering various foods daily. The offerings
will repeat after several days or weeks. A prime example of a cyclical menu would
be a cafeteria. While a cafeteria menu may have chicken and rice on Monday of
this week, that same dish may be offered next week, but on a different day.

• California menus are menus in which patrons may order any menu item at any
time of the day. This type of menu item has become more common in many
establishments today. McDonald's, for example, has recently begun a campaign in
its stores that allows customers to purchase breakfast items all day long.
 Six Types of Menu

• Du jour menu is one that lists the items or specials of the day. These menus are
found in many modern restaurants, and will often have a sign or billboard which
displays the items of the day. This is very helpful for those patrons looking to try
the house specialty.

• Tourist menu has one goal, which is to grab the attention of tourists. These
menus will often feature local cuisines, such as oranges in Florida, pizza in Italy, or
even potatoes in Idaho. The important thing to remember when planning these
menus is to take into account the local attractions and what food items are
indigenous to that area.
 By understanding the various types of menus,
you can then analyze the important factors related to
menu planning in order to create a successful menu
Quiz & Worksheet
1. How do an a la carte menu and a table d' hote menu differ?

a) A table d' hote menu offers more choice than an a la carte menu.
b) An a la carte menu requires the patron to pay for each item, while a table d'
hote menu typically has a fixed price.
c) An a la carte menu offers more choice than a table d' hote menu.
d) A table d' hote requires the patron to pay for each item, while an a la carte
menu typically has a fixed price.
2. Which of the following is an example of a cyclical menu?
a) Burger King
b) Buffet
c) A restaurant menu
d) Cafeteria food

3. Which type of menu allows a customer to order any type of

menu item at any time of day?
e) A la carte
f) California
g) Tourist
h) Du jour
4. Which of the following is NOT an important factor in menu
planning?
a) Type of institution
b) Transportation
c) Kitchen availability
d) Costs

5. What is menu planning?

e) Planning for building a restaurant.
f) The plan to teach employees how to cook items on the menu.
g) The plan for a menu to be reconstructed every week.
h) The selecting of foods for a menu, usually for a specific event.
Thank
you.