The menu means the food dishes served in a dining event, whether breakfast, lunch or dinner. There are several factors to consider in determining the menu that will be presented are:<\/p>\n
1. The general appearance<\/strong> 2. Fill menu<\/strong> There are some usability menu served in the hotel are: Figure 5.13. Banquet menu<\/p>\n<\/div>\n
\nThe general appearance of cultivated can create the impression and personality that can reflect a special type of restaurant is concerned, some of the components that affect the appearance of the menu, among others:
\n\u2022 Paper menus are clean, therefore it should be selected and given a thick paper laminating that is not easily soiled.
\n\u2022 The shape, size and color of the letters and writings that used to be easily read by the guest, but does not heed the suitability of the paper size menu
\n\u2022 Design a menu that can follow the trend of eating habits current
\n\u2022 The menu lists dishes must be provided or a special menu accompanied with price<\/p>\n
\nThere are several factors that should be considered with regard to the content menu of food and beverages namely:
\n\u2022 Language
\nIn making menu, the language used to support the services provided, if you want to use a foreign language, then the language Indonesian translation should be included making it easier for guests to make a selection menu.
\n\u2022 Accuracy
\nCorrespondence between the menu is written with the reality presented menu
\n\u2022 Pricing
\nAppropriate pricing is very important to achieve sales goals, pricing should be able to cover all components of production costs, but also consider the market and competitors, meaning that the price of the menu should be said at competitive prices.<\/p>\n
\na. Set menu meal ingredients to be purchased
\nb. Menu set the nutrients contained in the dishes presented
\nc. Menu affect the equipment, facilities and decor of the room arrangement required
\nd. Menu as a guideline procedure cost control
\ne. Menu set requirements for service<\/p>\n