Pengantar Akomodasi

dan Restoran
Rachel Dyah
 SATUAN ACARA PERKULIAHAN

1. Tourism and The hospitality industry

2. Lodging & Accomodation operations
3. Lodging & Accomodation business
4. Restaurant operations
5. Restaurant business

tab
Food & Beverage
- MENU -
Rachel Dyah
 Objectives
1. Food service system
2. Menu consideration
3. Menu determinant
4. Menu trends
5. Types of menu
6. Menu design
7. Common menu mistakes
8. Menu engineering
9. Menu psikology pattern
10. Menu pattern
11. Menu variety
THE ORGANIZATION AS A SYSTEM

Basic systems model of an organization.

 a

A FOODSERVICE SYSTEMS MODEL. Source: Adapted from A Model for Evaluating the Foodservice System, by A. G. Vaden, 1980.
Manhattan, KS: Kansas State University. 1980.
 THE ORGANIZATION AS A SYSTEM

FIGURE 1-2 Expanded systems model of an organization.

 MENU

The menu, a list of food items, serves as the primary control of

the food service operation

The menu controls each subsystem, is a major determinant for

the budget, and reflects the personality of the foodservice
operation

The menu impacts the layout of the operation

and the equipment needed to produce it.

Different foodservice operations will have different menu

because organizational objectives & customers are different.

tab
The menu: The primary control of the foodservice system.
 MARKET CONSIDERATION (based on age)

Infants
Infants have high needs of
energy because their bodies
are growing and they are
physically active.
avoiding:
honey (under 1 years);
salt, sugar and foods that contain added sugar.
nuts (children under 5 may choke on these);
shark, swordfish and marlin;
reduced fat dairy food (under 2 years);
skimmed milk (under 5 years).
 MARKET CONSIDERATION (based on age)

Children
It is important for children to eat a balanced diet and be
exposed to a wide variety of foods.

Ideas for the menu include:

serve portion size appropriate for the child;
at least 5 portions of fruit and vegetables a day.
Some children are fussy eaters.
This does not mean that they should never be offered new food, but they
should never be forced to eat a food they dislike.

The main reason for having childrens menus is to attract adults

12
 MARKET CONSIDERATION (based on age)
Adolescence
Adolescents have high needs of energy because their
bodies are growing and they are physically active.

Ideas for the menu include:

1. Use food high in iron, e.g. red meat
2. Adolescent females have a higher need for iron due
to iron loss during menstruation.
3. Use food high in calcium, e.g. low fat milk
4. This helps adolescence develop, increase and
strengthen bones and this will reduce the risk of
osteoporosis developing later in life.
 MARKET CONSIDERATION (based on age)

Elderly people
Elderly people do not have high energy
needs, because they generally are less
active.

Some elderly adults may encounter

problems when eating such as:
1. trouble with teeth. This may mean that they
find food difficult to chew;
2. trouble with arthritis. This may mean they
find it difficult to use cutlery and slice and
chop food on their plate.
 SPECIFIC MARKET CONSIDERATION

Pregnant women

Vegetarians

People with high cholesterol

People on diets

Ethnic minority groups

SPECIFIC MARKET CONSIDERATION
SPECIFIC MARKET CONSIDERATION
SPECIFIC MARKET CONSIDERATION
 MENU MUST...................

1. Satisfy guest expectations

2. Contain marketing objectives (7P)
3. Achieve quality objectives
4. Cost effective
5. Accurate & Honest....=>
 Accurate & Honest

1. Grading (foods are graded by size, quality, in

line with official standards)
2. Freshness (cannot be canned, frozen or fresh-
frozen)
3. Geographical origin (cannot make false claims
about the origin of a product)
4. Preparation (cooking method)
5. Dietary or nutrition claims (supportable by
scientific data)
 MENU HELPS TO DETERMINE...................

1. Staff needs = skills required, number

2. Production Equipment needs
3. Service Equipment needs
4. Dining space
5. Layout / design production area
6. Particular/ Specific purchase process/ stage
7. Major cost needs
 TYPES OF MENU

1. Static/ Fixed menu (one offers the same items each

day)
2. Cycle menu (different menu items each day of
the cycle and then repeats the entire menu)
3. Single menu (use menu is used for only one event)
4. Table d'hte (one price for the entire meal)
5. A la Carte (items are listed and priced separately)
6. Combination (combination of the table d'hte and a la
carte)
7. Du jour (the menu of the day/ daily special) 23
 MENU TRENDS
1. Greater use on organically grown ingredients
2. More concerns about obesity & health have resulted in more
interest in healthful menu items
3. Self-contained food choices like wraps are becoming increasingly
popular
4. small consumption of food containing fat and sugar
5. offer colourful and interesting salads (with low fat dressings) and
vegetables with main course
6. increased consumption of fruit and vegetables
7. switch to low fat milk
8. reduce the amount of sugar added (where acceptable), use dried
or fresh fruit to sweeten dishes, as an alternative.
9. choose healthier cooking options rather than frying (steaming,
poaching, baking
tab

10. serve salad dressings and dessert toppings separately to allow

people to add their own
 Menu Design

What supposed to be written in the

menu?

What good menu design consist of?tab

 Menu Design
1. Theme
2. Interior Decor
TO BE
3. Design CONSIDERED!
4. Creativity
5. Material
6. Color
7. Space
8. Size tab
 Menu Design
1. Type style and/or lettering
2. Names of food items
3. Description
4. Popular items are at the top of a list
5. Clip-on, inserts (daily specials)
6. Operations address
7. Beverage service notice
8. Separate menu for each meal period
9. Separate menu for each market/guests tab

10. Pricelist
 Additional Menu Design

1. Address
2. Telephone number
3. Days and hours of operation
4. Meals served
5. Reservations and payment policies
6. History of the restaurant
7. A statement about managements
commitment to guest service tab
 Common menu design mistake

1. Menu is too small

2. Font size is too small
3. No description (short, easy-to-read sentences)
4. Every item treated the same
5. Some of the operations food and beverages
are not listed
6. Clip-on problems
7. Basic information about the property and its
policies are not included
8. Blank pages tab
 Menu Balance

Business balance
- balance between food cost, menu
prices, popularity of items, financial
and marketing considerations
Aesthetic balance
- colors, textures, flavors of food
Nutritional balance tab
Menu Engineering

tab
 Defining Profitability
PROFIT

Defining Popularity
1. Total number of portion sold
2. Total sales
tab
Menu Engineering

tab
 Menu Engineering

Stars - items that are popular and profitable

Plow horses - items that are not profitable but

popular

Puzzles - items that are profitable but no

popular

Dogs - items that are neither profitable nor

popular tab
MENU PRESENTATION- PSYCHOLOGY
MENU PRESENTATION- PSYCHOLOGY
 MENU PATTERN

A menu pattern is an outline of the menu item

categories for each meal
One of three basic menu types is generally used:
Static. The same menu items are offered every
day..
Cycle. A series of menus offering different
items each day on a weekly, monthly, or other
basis..
Single Use. Planned for service on a particular
day & not used in the exact form a second time.
tab
 MENU VARIETY

A menu should have balance, variety, and

an attractive composition
All menu items should both appear and
taste tantalizing to guests, regardless of
their price
The expression
People eat with their eyes
tab
MENU VARIETY

tab