Plan a Menu
Plan a Menu
There are different types of menus that offer different selections. Some offer many different options while others are set items. The type of selection you have on your menu depends on when and where your food will be served. There are six different types of menus, selective, semi-selective, nonselective, static, single-use, or cycle. Each has their own benefits and drawbacks. A selective menu is one that includes two or more food choices in each menu category (Payne-Palacio & Theis, 2005). The advantage to this type of menu is that it offers more of a selection for your customers. The disadvantage is that it cost you more in resources. A semi-selective menu is on that includes one or more food choices in at least one menu category (Payne-Palacio & Theis, 2005). This menu offers some different options which may make customers happy, but it does not offer a choice in the other menu categories. It may decrease some of the cost of resources for you, but you may have to serve items not all your customers will like. A nonselective menu is on that offers no choice of food items (Payne-Palacio & Theis, 2005). An advantage to this menu is that it will cost less in resources because you only have to cook one item in each category. A disadvantage is that you many have people who don’t like any items on the menu. A static menu is one that is used each day, such as a restaurant-style menu (Payne-Palacio & Theis, 2005). An advantage to this menu is that customers know what to expect and you know how much money you will need in resources. The disadvantage is that it does not offer a variety in some cases. A single-use menu is one that is planned for a certain day or event and is not repeated in exactly the same form. This is the type of menu that is usually used for holiday or catered events (Payne-Palacio & Theis, 2005). The advantage to this menu is that you only have to come up with a few items for one event instead of an entire menu long
There are different types of menus that offer different selections. Some offer many different options while others are set items. The type of selection you have on your menu depends on when and where your food will be served. There are six different types of menus, selective, semi-selective, nonselective, static, single-use, or cycle. Each has their own benefits and drawbacks. A selective menu is one that includes two or more food choices in each menu category (Payne-Palacio & Theis, 2005). The advantage to this type of menu is that it offers more of a selection for your customers. The disadvantage is that it cost you more in resources. A semi-selective menu is on that includes one or more food choices in at least one menu category (Payne-Palacio & Theis, 2005). This menu offers some different options which may make customers happy, but it does not offer a choice in the other menu categories. It may decrease some of the cost of resources for you, but you may have to serve items not all your customers will like. A nonselective menu is on that offers no choice of food items (Payne-Palacio & Theis, 2005). An advantage to this menu is that it will cost less in resources because you only have to cook one item in each category. A disadvantage is that you many have people who don’t like any items on the menu. A static menu is one that is used each day, such as a restaurant-style menu (Payne-Palacio & Theis, 2005). An advantage to this menu is that customers know what to expect and you know how much money you will need in resources. The disadvantage is that it does not offer a variety in some cases. A single-use menu is one that is planned for a certain day or event and is not repeated in exactly the same form. This is the type of menu that is usually used for holiday or catered events (Payne-Palacio & Theis, 2005). The advantage to this menu is that you only have to come up with a few items for one event instead of an entire menu long
References: Payne-Palacio, J., & Theis, M. (2005). Introduction to foodservice (10th ed.). Upper Saddle River, NJ: Prentice Hall.