Designing and writing a successful menu is a skill that any chef that aspires to a supervisory position must master. It is important to hone these skills just like you practice your knife skills! Senior managers, Sous Chefs and Executive Chefs have a wide range of responsibilities and making a profit from their menus is on top of the priority list.
Components in this Module
1 - Introduction
2 - Evaluating Market Trends and Identify Target Markets
- Evaluating Market Trends and Identify Target Markets
- Identifying Current Customer Markets
- Business Research Requirement
- Formal or Informal Research
- Informal Research
- How to Analyse the Market?
- Menu Analysis
- Other Factors to Consider
- SWOT Analysis
- Further Analysis
- What If Scenario
- Analysis Example
- Analysing Current Customer Profile
- Analysing Food Service Preferences
- Checkpoint 1
- Sourcing Information on Trends
- Current Trends
- More Cookery Trends
- Identifying Target Markets
3 - Developing Menus
- Developing Menus
- Evaluating the Food Service Preferences and Incorporate Into Menu Design
- Developing Balanced Menus
- Menu Types
- Types of Menus
- Service Style and Cuisine
- Styles of Service for Menus
- Checkpoint 2
- Types of Buffets
- Cocktail Reception
- Themed Buffets and Varieties
- Menu Sequence
Menu Sequence - 5 Course Meal
- Modern Eating
- Course Menu Sequence Challenge
- Planning Steps for any Menu
- Menu Balance
- Checkpoint 3
- Using Innovative Approaches in Menu Design
- Analysing Operational Constraints
4 - Costing Menus for Profitability
- Costing Menus for Profitability
- Checkpoint 4
- Itemising All Ingredients
- Price Estimate
- Calculating Portion Yields and Costs
- Calculating Portion Yields and Costs Continued
- Function Example
- Different Waste Percentages
- Chefs Challenge
- Accurately Calculating all Associated Costs
- Food Cost Percentage
- Other Cost Impacts
- Preparation Considerations
- Partie System
- Workflow and Time Management
- Minimising Staff Costs
- Amount of Staff
- Checkpoint 5
Determining Required Profit Margin and Assessing Cost-Effectiveness and Profitability
- Percentage Markup Example
- Adjusting Costs and Aiming for Maximum Profit
5 - Writing Menu Content
- Writing Menu Content
- Using Appropriate Terminology and Naming Conventions
- Individualised Menus
- Examples of Menu Styles
- Print Type and Innovative Descriptions
- Checkpoint 6
6 - Monitoring Menu Performance
- Monitoring Menu Performance
- Monitoring Demand Patterns
- Seeking Feedback
- Feedback Continued
- Assessing Menu Success and Adjusting Menus
- Menu Price Balance Trattoria Sample
- Menu Price Balance Trattoria Sample Cont.
- Checkpoint 7
No previous knowledge or experience is required.
The online courses are made up of a number of learning modules. Each module has an estimated time to complete them (click on the ‘i’ next to the module to get the time).
The time to complete a module can vary based on your existing knowledge of the material.
No need to finish the course in one session. You can log in and out as many times as you like, until the course end date. The course end date is shown when entering the training. The system remembers what you have completed and you can continue on from where you left off.
How does it work?
Once we receive confirmation of your payment (which could take up to 24 hours), you will receive an email with your login details. Go to the login page which will be emailed to you. Enter your details then click on the name of the course when you are ready to start.
How do I pay?
Pay with mastercard or visa through our secure PayPal internet payment facility. You can also select to ‘Generate an Invoice’ or ‘Make An Enquiry’ and we will get back to you with a group pricing as a quote or submission for you to respond to.
Who should do this course?
These courses are for anyone who wants to learn more or wants to extend their resume by becoming more knowledgable in their company.
How will I be assessed?
Each module is broken into sections with checkpoints, interactive challenges and quiz questions throughout. You are required to go through each section and answer every question correctly to be deemed competent. If you answer any questions incorrectly, you will be given feedback on which question you answered incorrectly. You can then correct your response and continue.
Will I receive a certificate?
These are non accredited corporate-based short courses and if successful you will receive a Certificate of Completion.
Steps to proceed with enrolling in a Course
Step 1 – Select a Course(s) by adding it to the Shopping Cart.
Step 2 – Pay for the course (using Paypal).
Step 3 – Once we have received the payment we will send you an email confirming your order.
Step 4 – This email will have instructions for connecting to the course, your login ID and password.
Step 5 – Complete the online course.
Step 6 – Once the course has been successfully completed, you will have access to your certificate.
Organising the kitchen to operate smoothly requires thorough understanding of the components of the catering control cycle, as well as…
Events and functions are a key driver of the tourism and hospitality industry. Most events, regardless of whether they are…