The documents provide a summary and introduction to menus, menu planning, menu development, menu design, menu building, menu mistakes, and as a bonus a summary of cooking methods.
MANAGING SERVICE
MANAGING IN FOOD
SERVICE INAND
BEVERAGE
FOODOPERATIONS
AND BEVERAGE
OPERATIONS
Menu, types of menus, menu
Menu development,
development, recipes, cooking
methodscooking methods and
and summary
recipes summary
, International hotel school
Business Administration in Hospitality Operations Management course
Table of Contents
Introduction to Menus ............................................................................................................................ 2
Building menus.................................................................................................................................... 2
Types of menus ....................................................................................................................................... 2
Static menus ........................................................................................................................................ 2
Menu Development ................................................................................................................................ 3
Menu planning .................................................................................................................................... 3
Control points in food and beverage operations ................................................................................ 4
Menu planning Objectives .................................................................................................................. 5
Menu planning considerations............................................................................................................ 5
Menu design ....................................................................................................................................... 5
Menu mistakes .................................................................................................................................... 6
Menu labeling ..................................................................................................................................... 6
Cooking methods .................................................................................................................................... 7
Moist-heat cooking methods .............................................................................................................. 7
Simmer and submersion poaching.................................................................................................. 7
Poaching .......................................................................................................................................... 7
Boiling ............................................................................................................................................. 7
Shallow poaching ............................................................................................................................ 7
Steaming ......................................................................................................................................... 7
Braising ............................................................................................................................................ 7
Stew................................................................................................................................................. 8
Sous vide ......................................................................................................................................... 8
Dry-heat cooking with fat methods .................................................................................................... 8
Sauté ............................................................................................................................................... 8
Pan-fry ............................................................................................................................................. 8
Deep-fry .......................................................................................................................................... 8
Dry-heat cooking methods.................................................................................................................. 8
Roasting and baking ........................................................................................................................ 8
Barbeque ......................................................................................................................................... 8
Broiling ............................................................................................................................................ 8
Grilling ............................................................................................................................................. 8
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