About This Chapter
Menu Planning - Chapter Summary
The main focus of this chapter is to provide an overview of menu planning practices and methods. You can learn why menu planning is crucial to the success of a restaurant, what needs to be done to create a successful menu and what processes should be followed to plan and develop a menu. You'll become familiar with effective techniques and terms used within the restaurant industry.
The lessons are easy-to-follow and presented by professionals within the hospitality field. Print text transcripts and use them as study guides and answer questions in self-assessment quizzes at the end of each lesson to make sure you have a complete understanding of the topics discussed before you move on to another lesson.
How It Helps
Menu planning is one practice that can truly make a restaurant stand out from others. Mastering menu planning techniques can make you a valuable employee to any restaurant and help you to establish new clientele for that establishment by providing unique and interesting entrees.
By the end of this chapter, you'll be able to:
- Understand the importance of menu planning
- Apply basic menu planning techniques
- Differentiate between types of menu planning
- Create effective menus
1. What is Menu Planning? - Basics & Importance
Deciding what to eat involves so much more than grabbing whatever foods are available. In order to provide a quality meal, it takes some planning. In this lesson, we'll learn the basics of menu planning.
2. Types of Menu Planning
This lesson will define what the term 'menu planning' means, as well as provide an explanation of the factors that help to determine menu planning. Finally, this lesson will describe the six different types of menus.
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Other chapters within the Hospitality & Tourism Management Training course
- Hospitality Industry Basics
- Operating in the Hospitality Industry
- Hospitality Management
- The International Hospitality Industry
- Customer Service & Housekeeping
- Restaurant Services & Types
- Food Preparation
- Food Storage & Emergency Preparation
- Inventory Control
- Marketing in Hospitality
- Financial Management in Hospitality