Assignment on menu a la carte is about introduction, menu planning terms, basic rules of menu planning, menu planning objectives, factors affecting menu pricing, factors influencing menu prices, things to consider before pricing, food costing, things to consider when creating a menu, essential cons...
On a long beach with its turquoise-blue lagoon, the Blue Marine Hotel is outstandingly well located on
the Avenue Des Cocotiers, La Preneuse, Mauritius
The restaurant skilfully combines culinary delights. In the evening, the lapping of the waves can be heard
at your table. The cuisine is as warm and imaginative as its chef, offering an elaborate menu, a unique
blend of European and Mauritian cuisine inspired by local products.
The cuisine of Mauritius is a testament to the influences of the culinary traditions of France, Africa,
Mughlai, India and China which are the best-known and appreciated cuisines in the world, – the people of
Mauritius have incorporated these influences with their local fruits, vegetables, spices and other
ingredients and all those sources have been drawn upon to create a fusion style of cooking.
As Mauritius is surrounded by sea, the seafood lovers can celebrate on many different fish and seafood
dishes typical to Mauritius.
,Menu Planning Terms
Menu
A menu is a list of food items served by any food service operation. In more complex terms,
menus are statements of the food and beverage items provided by a food service establishment,
primarily based on consumer needs and/or demands and design to achieve organizational
objectives.
Menus are one of the most effective ways for managers can communicate with their guests.
Some facilities create separate menus for food and beverage products. Other operators find it
more appropriate to have menus that combine both their food and beverages offerings.
Regardless of the choice the business makes, the menu is an excellent opportunity to build
impulse sales or to communicate special sale and services the facility has offered.
A la carte menu
A la carte is a French phrase that is translated into English as “according to the menu.”
The most typical approach to creating an a la carte menu is to price each menu item separately.
For example, the entrée would be available for one price. Each side dish would be priced
individually, allowing the guest to select from a listing of different dishes to accompany the
entrée. The diner could choose to go with a single side dish or several different dishes if he or
she desired.
One of the main advantages of a la carte dining is that it allows each guest to order as much or as
little food as desired. Someone who is on a diet may choose to order a salad, an entrée, and one
side. This helps to minimize the temptation to eat more, which is usually the case when
additional food is served with an entrée at no extra charge.
Menu planning
It is the process by which menus are planned, taking into consideration all aspect of a food
service system. It involves food and beverage items that are acceptable by both manager and the
customer.
, Basic rules of menu planning
Know your guest
• Food preference
• Price
• Age
Know your operation
• theme or cuisine
• personnel
• equipment
• budget
• quality standard
Menu Planning Objectives
The menu must meet or exceed guests’ expectations.
Guest satisfaction, overall goal of food service management, the menu must above all else
reflect the tastes and preferences of the guests, not those of the chef or the food and beverage
manager.
The menu must attain marketing objectives.
Another important aspect is providing the guest needs at convenient locations and times and
at prices they are willing to pay. In some cases, excellent product development, pricing and
promotion will convince guests that you have what they desire, even if they are unaware of
what they have been looking for.
The menu must meet quality standards.
We must see to it if we have the work place or not, which items are not practical for your
operation. Food quality includes: Flavor, texture, color, shape, consistency, palatability, flair
and guest appeal.
The menu must be cost-effective.
Non-commercial food service operations as well as restaurants should plan menus that meet
financial goals. Select menus items that are within the operation’s budget.
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