HTF 255 : CHAPTER 1 – INSTITUTIONAL, INDUSTRIAL AND COMMERCIAL MENU

BACKGROUND OF MENU PLANNER

·         Menu – a listing of foods

·         The person planning menu must knowledgeable about :

Ø  Food

Ø  Finances

Ø  Management

·         When planning menu – important information

Ø  Necessary information

Ø  Helpful information

INSTITUTIONAL FOODSERVICE

Ø  Grade schools

Ø  High schools

Ø  Colleges and universities

Ø  Private and federally funded hospitals

Ø  Nursing homes and assisted-living facilities

Ø  Correctional facilities

Ø  Armed services

·         Factor should be considered when planning a menu :

Ø  The type of operation and the diet required by its patrons

Ø  Budget restrictions

Ø  Ages of patrons

Ø  Food preferences of the patrons

Ø  Type of service needed

Ø  Storage area

Ø  Equipment needed to produce the menu

Ø  Government regulations

Ø  Religious and ethnic backgrounds of the patrons

INDUSTRIAL FOODSERVICE

Ø  Corporations

Ø  Companies

Ø  Factories

·         Factor should be consider when planning menu :

Ø  Management’s reasons for having a foodservice operation in-house

Ø  The food preferences of the employees to be fed

Ø  The type of work the employees are doing

Ø  The time allotted for meals

Ø  The amount of money the employees have to spend on meals

COMMERCIAL FOODSERVICE

Ø  Hotels

Ø  Restaurants

Ø  Clubs

Ø  Diners

Ø  Fast-food operations

Ø  Specialty shops

Ø  Cafeterias

Ø  Catering businesses

Ø  Vending businesses

Ø  Dinner theaters

Ø  Delicatessens

·         Factor should be consider when planning menu :

Ø  How the operation is run

Ø  The type of clientele that management would like to attract (also known as the market)

Ø  Check average

Ø  Décor

Ø  Profit margin

Ø  Competition

Ø  Market trends