Menu plans

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  • Lecture Fundamentals of menu planning – Chapter 1: New trends in the foodservice industry. This chapter presents the following content: Overview of menu trends, appetizers & soups, salads & sandwiches, entrèes, accompaniments & dessert, beverages & tea menus.

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  • Lecture Fundamentals of menu planning – Chapter 2: Market survey. This chapter presents the following content: Market survey, preliminary steps, areas of analysis: the customer, areas of analysis: the community, other things to consider.

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  • This chapter presents the following content: Nutrition basics, guidelines & recommendations for meeting nutrient needs, food pyramids & nutrition labeling, relationship of nutrition to health, menu planning implications, food preparation guidelines.

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  • Lecture Fundamentals of menu planning – Chapter 7: Recipe costing. Method used to determine the profit on food products. To obtain and maintain maximum profit, a foodservice operation must be aware of four expenses: food, labor, overhead, profit.

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  • This chapter presents the following content: Menu styles, types of menus, define food product flow, all food service operations share which functions? The food processing continuum shows that, types of foodservices,...

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  • Chapter 6 - Standard recipes. It is the only recipe used to prepare a particular menu item. The object of writing, maintaining, and using standardized recipes is to guarantee a consistent quality product.

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  • When preparing a menu, pay attention to: paper: strength, texture, color and opacity; print: should be large and in a print that is easy to read; color: colors selected for the paper and type should compliment each other; balance: when the number of offerings in each of the categories is proportionately balanced based on the Restaurant’s concept.

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  • Sales history, also known as a scatter sheet mix, is a daily record of the menu items that have been sold. Uses for sales history include: to forecast, to keep a daily record of which food items were sold, to keep a daily record of how many menu items were sold, to predict sales volume,…

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  • Chapter 10 - Merchandising the menu. Merchandising: the presentation of a product to the appropriate market at the right time in an organized and attractive display. It is important to list additional pertinent information, such as liquors and wines, appetizers, salads, steaks, seafood, sandwiches, desserts, take-out service and specials.

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  • 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,...

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  • Yield test used to determine the amount of edible product (EP; also referred to as yield) and the amount of waste product (WP) of a food item. The higher the yield of an item, the greater the number of portions that will be available and the higher the profit.

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  • This chapter presents the following content: Guidelines for selecting equipment, renting vs. leasing, warranty vs. guarantee, standard equipment, equipment analysis, hints for completing the foodservice equipment analysis.

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  • Tạo mới và lưu dự án Menu File – New/Save Nhập thông tin dự án Menu Project – Project Information Start date : ngày bắt đầu dự án Status date : ngày dùng để ước lượng, thống kê Calendar : lịch làm việc của dự án Tạo lịch làm việc cho dự án Menu Tool – Change Working Time Thay đổi Standard (lịch chuẩn) Tạo mới lịch của dự án : New…

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  • Although the United States is the most powerful nation on earth, the one area in which this country does not excel is health. And the future is not bright. Almost a third of our young children are obese, and many do not exercise. No matter how much information becomes available about the dangers of a sedentary lifestyle and a diet heavily dependent on processed foods, we don't change our ways. Ideally, Americans should be able to translate financial well-being into habits that lead to longer and better lives, untroubled by expensive and chronic medical illnesses.

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  • A diaspora bond is a debt instrument issued by a country — or potentially, a subsovereign entity or even a private corporation — to raise financing from its overseas diaspora. Israel annually since 1951 and India on three occasions since 1991 have raised over US$35 billion using these bonds. The rationale behind the Government of Israel’s issuance of diaspora bonds has been different from that of the Government of India’s. The Government of Israel has offered a flexible menu of diaspora bonds since 1951 to keep the Jewish diaspora engaged.

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  • Chapter 2 - Product quality: What kind of stuff should i buy? This chapter’s objectives are to: Understand the importance of a standardized recipe, identify the consequences of not standardizing recipes, differentiate between the terms product identification and spec,...

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  • Chapter 3 - Food vendors: who should i buy this stuff from? This chapter’s objectives are to: Understand how methods used to select a vendor affect an F&B operation’s cost of sales, develop selection criteria based on the operation’s needs, ability to investigate potential suppliers and assess their overall fit into the operation,…

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  • Chapter 4 - Purchase orders: How much stuff should i buy? This chapter’s objectives are to: Discuss the consequences of over-and underordering, calculate acceptable order sizes, ep weight, and edible product yield, examine and diagnose causes of product loss, prepare sales forecasts needed to enhance the accuracy of purchasing decisions.

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  • Chapter 5 - Purchase prices: How do i get the best deal? This chapter’s objectives are to: Describe the concept of value and its dimensions, understand the relationship among AP price, EP cost and value, cost out standardized recipes.

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  • Chapter 6 - Ordering process: How do i actually buy this stuff? This chapter’s objectives are to: Categorize products before ordering, determine the optimal order size for products, choose an ordering approach aligned with the organization’s needs, negotiate an ordering system with chosen purveyors, prepare purchase records.

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