मेनू क्या है? 👇
"शब्द 'मेनू' मूल रूप से फ्रेंच है। यह अंततः लैटिन 'मिनिटस' से निकला है, जिसे फ्रेंच में छोटा बनाया गया है।"
• मेनू एक खाद्य सेवा में परोसे जाने वाले खाद्य और पेय पदार्थों की सूची है। यह खानपान में व्यंजनों की विस्तृत सूची की प्रस्तुति है और इसमें पूर्ण भोजन या नाश्ता शामिल हो सकता है।
• भोजन पकाने की एक शैली या विधि और किसी विशेष देश या क्षेत्र की विशेषताएँ हैं।
मेनू योजना के बारे में-
भोजन योजना बहुत महत्वपूर्ण है जब हमें इसे बड़ी मात्रा में खरीदना होता है। इसे अलग-अलग स्वाद के लोगों को उनकी आवश्यकता के अनुसार तैयार और प्रस्तुत करना होता है।
the success of a food service operation no matter what its size depends primarily on those who planned the menus and how it is made into a tasty dish.
We can say another word menu is the most focal point around which the entire function of food service depend on . And ya obviously good menu planning and designing required good skill in it. People who makes manu he/ she should have qualifications like
• Qualifications knowledge on creative presentation of food so that your customers attract by your food mainly this is challenging to attract children towards healthy food then use colourful vegetables in such manner they have to try and fall in love with the meals
•Should have knowledge of different methods of food preparing and severing foods
• should have knowledge of Combining different texture, tests food with another like salty & crispy chips with cold sweet beverages etc.
• The most important thing about preparing menu is that knowing the expectations of the customers
• And it's important feature of menus planners that he/ she updating knowledge on standard recipes, seasonal foods, always profitable dishes, price list and popular food combination.
Types of Menu
meal meanu could be offer in many ways to different different food service organization but basically see it's tow type.
• Table d' hote menu
• A la carte menu
More in details-
Table d’hôte or Set Menu -
it meaning 'set menu' also called 'host nenu In India it served as 'Thali menu ' you all r familiar with this , it includes many dishes supported to each other by test colour and texture this is very skill required so that you can present the thali in good manner and dishes should match each other in the sense which food are best in combination it's very challenging work obviously your skill and knowledge works best on it.
Table d’hôte includes the following order.
•Appetizers
•Soups
• Salads
•Entrees ( main meal)
•And this Table d hote manu can be followed in buffet, Cofee house, banquet, cyclic menu as well.
•This is set menu because you have not option to choose dish from out side your thali
• It have fixed selling price with assured quality of food.
• It is easy to produce and requires l ess kitchen space, labour and service equipment.
À la Carte Menu (or) Selective Menu-
This menu offers wide choice of food and beverages. it is prepared after order has been taken from customers within the time periods it serves hot or chill food which is ordered . All dishes like entree dishes and starters are ordered separately according to your test you can combin it your own.
For the example if you ordered vada which comes in plate with sambhar and chatnis and there no beverages, you have to order that separately. But in table d hote all comes together.
The different types of À la carte menus are
•Breakfast menu.
• Luncheon menu,
•Dinner menu,
•Ethnic menu (Food which popular from different countries that is offered),
•विशेषता मेनू और लाउंज मेनू (होटल और सराय में परोसा जाता है)
अन्य प्रकार के मेनू
ए। स्थिर मेनू:
बी ड्यूजौर मेनू:
"सदन की विशेषता" मौसमी वस्तुओं और आला कार्टे और टेबल डी'होटे दोनों के संयोजन के आधार पर तैयार की जाती है । इसे दिन का मेनू भी कहा जाता है।
सी। वाइन मेनू:
यह केवल वाइन के व्यापक चयन के साथ विकसित किया गया है ।
डी मिठाई मेनू:
यह किसी भी ई- स्थापना द्वारा पेश किए जाने वाले डेसर्ट की विशेष सूची प्रदान करता है ।
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Nice and informative blog dear...
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