Question

1. List three headings into which breakfast entrées might be subdivided.

2. List five common headings used for a lunch or dinner menu.

3. How do menu headings differ from a breakfast menu to a lunch menu?

4. How does a menu impact work flow in the kitchen? What can a menu planner do to prevent kitchen bottlenecks?

5. List two examples of ways in which a menu planner can control food cost through product utilization (i.e., use of scraps other than throwing them in the trash).

Answer 1

1. Three headings for Breakfast Entrees are:

a.) SOUPS

b.) SALADS

c.)SANDWICHES

2. Five common headings for a lunch or dinner menu are:

a.) Appetizers

b.) SOUPS AND SALADS

c.) Main Course

d.) Chef's Choice

e.) Beverages

3. THe menu headings showcase how heavy the meal is along with also defining the extensive nature of the meal and time of the day. Usually the breakfast menus are very limited and less number of headings are seen, including very healthy options along with being light as well. Whereas, the Lunch and Dinner menus are very extensive and showcase different types of cuisines and range of drinks and extras. The meals of the day moving from breakfast towards dinner become more extensive and give more choice to the customers. IT's like ending the day on a high.

4. THe menu helps in keeping the kitchen organized. If there are too many items on the list then the inventory and workforce needs to be appropriate to fulfill each and every item on the list. Also if the variety on the menu is too much and the kitchen doesn't get enough time to serve the customers on time then it could result in chaos and customer dissatisfaction. Thus the menu planners should focus on adding items on the menu depending on their workforce, the day of the week, the number of customers expected and also the expert chefs they have along with available inventory.

5. Two ways menu planners can control food cost by product utilization are:

* Having dishes on the menu which can use similar kinds of ingredients so that most of the raw materials are used and nothing is wasted.

* Plan the separate menus for Lunch, Breakfast and Dinner as per customers' feedback and choices so that most of the items on the menu are ordered and very less food is left unutilized.