HOTEL MANAGEMENT TIPS

WHAT IS MENU PLANNING?

Author : chef ssentongo Geoffrey

Blog : what is menu?

A menu is a list of dishes that are available for sale in a food service outlet or that can be served at a meal. In French, menu means “in minute detail” and in English, it is also termed as “ bill of fare”. The term menu first used in 1541.

TYPES OF MENU

> Table d’ hote

* Banquet

* Buffet

* Coffee house

* Cyclical menu

> A La carte

* Breakfast menu

* Luncheon menu

* Dinner menu

* California, menu

* Ethnic menu

* Specialty menu

* 1 Room service menu

* lounge menu

> Other types

* Static menu

* Du jour menu

* Wine menu

* Dessert menu

DIFFERENCES

> A La Carte Menu

* Food is kept in semi-prepared form.

* Waiting time is more.

* Portions served are large.

* Food items are individually priced and served.

* The menu is elaborate.

* Silver is laid according to the dishes ordered.

> Table D’ hote

* Food is kept in fully prepared form.

* Waiting time is less.

* Portions served are small.

* Menu is collectively priced.

* Very less or no choice.

* Silver for the whole menu is laid in advance.

COMMON MENU

* A La Carte..

Means

Fr, Literally, ” from the menu” and 1. In restaurants, indicates that each dish ordered will have a separate price. Also, used in tour literature to indicate a choice of dishes will be available.

# WHAT IS MENU PLANNING?

Menu planning is the selection of a menu for an event. Such as picking out the dinner for your wedding or even a meal at a Birthday party. Menu planning is when you are prepare a calendar of meals and you have to sit down and decide what meat and veggies you want to serve on each certain day. You also can plan reunions and wedding receptions like this. Sometimes it can be challenging.

* It neve ends.

* Menu planning is ongoing process, dynamic process which meets the guest expectations-present and potential.

> TAKING ROOM SERVICE ORDER :

* The room service order taker answers the calls to room service

* The telephone must be answered quickly.

* Greet the guest and introduce the department.

* write the order on an order docket as you speak to the guest.

* Record the room number.

* Repeat the order to the guest.

* Tell the guest approximate time of delivery.

* Enter the order in pos.

* Distribute the order to the appropriate personnel, both in room service Department and other departments necessary.

FOOD PREPARATION BY KITCHEN / F AND B PRODUCTION

> SERVING THE FOOD :

1. Knock the door lightly

2. Announce yourself (room service)

3. Greet guest warmly

4. Ask if you may enter in the room

5. Ask where to set up order

6. Offer to pour beverage

7. Serve the food according to the guest needs

8. Offer additional assistance

9. Inform guest about pick-up

10. Wish guests an enjoyable meal

11. Thank the guest

CLEARING THE ROOM

1. The room service order-taker is responsible for controlling floor service procedures and for directing staff to clear rooms and floors.

2. When a room or floor has been cleared after room service, the room service order-taker must be informed.

3. Floors must be cleared quickly and quality, but while doing so staff must ensure that equipment is securely placed so that it can be moved safely.

4. Once cleared from the floors, unconsumed food and beverages service equipment, trays and trolleys must be returned to room service via service lift.

WHAT IS ROOM SERVICE?

Room service is part of the hotel operations where they serves food conveniently to their respective guest rooms by just calling the room service Department and place order of food and drinks to be sent to their room.

Room service is a 24 hour service.

Duties includes checking of minibars upon check out, collecting breakfast menus every morning, sending food and beverage and room amenities guest.

WHY ROOM SERVICE?