TAILIEUCHUNG - Lecture Purchasing for Chefs: Chapter 1 - Feinstein, Stefanelli

Chapter 1 - Menu planning: What kind of stuff should i sell? This chapter’s objectives are to: Identify what influences what a foodservice operation sells, identify the categories of menu misrepresentation, be familiar with the many types of menus that foodservice operations use,. | Things to Consider When Planning a Menu Types of Menus Know Thy Guest Identify what influences what a foodservice operation sells. Identify the categories of menu misrepresentation. Be familiar with the many types of menus that foodservice operations use. Design a menu that meets the needs of the operation, works within the operation’s constraints, and contains no areas of misrepresentation. Develop menu items that address consumers’ desires. Can you produce the items? Can you serve the items correctly – and profitably? Restaurant Layout and Design New restaurants are flexible: control over design and location can reflect initial menu Existing locations offer challenges: Does design reflect menu changes? Will the facility support the new equipment required for menu changes Changes in beverage options usually not an issue Product Availability/Consistency Fresh ingredients may cost a premium in off season Consider offering “specials” as availability changes Type of Equipment Extensive .

• Ẩm thực
• Purchasing for Chefs
• Lecture Purchasing for Chefs
• Menu planning
• Purchase goods
• Purchasing technology
• Restaurant layout
• Product quality
• Food vendors
• Purchase orders
• Sales forecasting
• Purchase prices
• Reducing costs
• Ordering process
• Inventory control