A classic way to categorize menus is by how often they repeat. Menus can be categorized in a variety of different ways and there are different types of menus, which are often associated with particular types of foodservice operations. As you learn more about menus and menu planning, keep in mind menus from your favorite restaurants or your recent meals in other types of foodservice operations. This descriptive term indicates that every part of a foodservice operation is affected by the menu and stresses how the menu is a managerial tool for controlling many aspects of a foodservice operation. The menu is also called “the driver” of a foodservice operation. The fact that it is an early topic in this book underscores its importance for those studying the management of foodservice operations. The importance of the menu to a foodservice operation cannot be emphasized too often or too much. ![]() One word, however, affects-and is affected by-every term on the list: THE MENU. What is the first thing that comes to mind when you hear the following: appetizers, entrees, desserts, daily specials, ethnic cuisine, fine or casual dining, pricing psychology, trends, cut food costs, reduce your staff, dietary guidelines, government regulations, sustainability, special diets, food delivery, marketing, equipment, customer demand?Įach of the above words probably brought quite a few different thoughts to mind.
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