Food and Beverage Management

Food and Beverage Management

McDonalds’ food menu
McDonalds is known for fast food and their menu is mainly non-selective. It is also best known for offering French fries and Hamburgers. The food presentation when served looks attractive and appealing. This means that the visual appearance of the food would draw just any one to want to have a bite. The different flavors in the burgers also combine well without contrasting the shape, texture and consistency. In the menu there is at least more than one color in every food served. In the burgers and sandwiches, green vegetables have been used in most of the available varieties. There is need for a variety of texture in a menu and this is exactly what McDonalds serve. The vegetables in the sandwiches and burgers are crispy and the meat products are quite chewy. The food is also shaped in a manner that is attractive for instance the sandwiches have not just one monotonous shape but several (Kittler & Sucher, 1998).
Applebee’s menu
Applebee offers a selective menu and there are a variety of options to choose from a specific category. The restaurant has an amazing food characteristic and combination. The food color is very appealing because in just a single serving there are more than three colors. This aspect and the shapes of food is the most exciting part of Applebee menu. The fun kids menu is the only one that seems not to meet these characteristics and combinations for a good menu. The most interesting item on the menu that anyone would be delighted to have would be the ultimate trios. This food item has an attractive food coloration and shape. It also has a variety of texture (Payne-Palacio & Theis, 2005).
California Pizza Kitchen’s menu
CPK also has an attractive menu in terms of food characteristic and combination. Each item on the menu category has several colors that are appealing to the eye. The vegetables are nicely shaped and a have a nice crispy taste that anyone would love. At CPK, the dish that I would order is Honey wheat with whole grain crust. This is because it offers a nutritional value and at the same time it has all the food characteristic and combination for a good item on the menu.
Assignment 2
A week long menu plan for a buffet, the menu is both a single use menu and a selective menu (Payne-Palacio & Theis, 2005).
Monday Tuesday Wednesday Thursday Friday Saturday
Breakfast
Entrée
Fruit Juice
Breads
Cereals
Beverages
Fruits Whole grain enriched bread
Egg, Peanut butter, milk, Whole grain enriched cereals, Egg, juice vegetable Whole grain and enriched biscuit roll and muffin
Egg, Peanut butter, milk Whole grain enriched bread
Egg, Peanut butter, milk Whole grain enriched cereals
Egg, Peanut butter, milk Whole grain and enriched biscuit roll and muffin
Egg, Peanut butter, milk
Lunch
Entrée
Soup
Vegetables
Beverages
Salad Roast beef with gravy
Grilled tuna steak with dill sauce
Chicken salad on croissant
Fresh fruit and cottage cheese
plate with muffin Soup (optional)
Entrée or sandwich
Salad or vegetable
Bread with margarine or butter
Fruit or light dessert
Choice of beverages Roast beef with gravy
Garden salad with French
Pecan pie with whipped topping
Fruit juice Grilled tuna steak with dill sauce
Dressing
Pecan pie with whipped topping
Fruit juice Chicken salad on croissant
Mandarin orange gelatin salad
Pecan pie with whipped topping
Fruit juice Fresh fruit and cottage cheese
Pecan pie with whipped topping
Fruit juice
Dinner
Entrée
Soup
Vegetables
Beverages
Salad Soup (optional)
Entrée (meat, fish, poultry, or vegetarian)
Two vegetables (one may be potato or pasta)
Salad
Bread with margarine or butter
Dessert
Choice of beverages Grilled tuna steak with dill sauce
Dressing
Pecan pie with whipped topping
Fruit juice Roast beef with gravy
Grilled tuna steak with dill sauce
Chicken salad on croissant
Fresh fruit and cottage cheese
plate with muffin Fresh fruit and cottage cheese
Pecan pie with whipped topping
Fruit juice Grilled tuna steak with dill sauce
Dressing
Pecan pie with whipped topping
Fruit juice Chicken salad on croissant
Mandarin orange gelatin salad
Pecan pie with whipped topping
Fruit juice

Menu Evaluation
Characteristics Day Comments
Mon Tue Wed Thur Fri Sat
Menu patterns – nutritional adequacy. Each meal is consistent with the menu pattern. All food components specified met the nutritional needs of the clientele.  On Wednesday there is a repetition of a meal for both lunch and dinner. This might not go well with some of the clientele even though they have a choice for other items.
Color and Eye Appeal
A variety of colors is used in each meal.
Color combinations do not clash.
Colorless or one-color meals are
Avoided. Attractive garnishes are used. Here there should be no problem since all the available items in the menu have attractive colors
Texture and Consistency
A contrast of soft, creamy, crisp, chewy,
and firm-textured foods is included in
each meal, as much as possible, for
Clientele served. Texture too should not cause any problem since all the variety of texture will be considered
Flavor Combinations
Foods with compatible, varied flavors
are offered. Two or more foods with
strong flavors are avoided in the same
meal. For example, onions, broccoli,
turnips, cabbage, or cauliflower; tomato
juice and tomato-base casserole; and
macaroni and cheese and pineapple cheese
salad, are not served together.       There might be a little problem with flavor combination especially since this is a menu for a buffet.
Sizes and Shapes
Pleasing contrasts of food sizes and
shapes appear in each meal. Many
chopped or mixed items are avoided
in the same meal. For example, cubed
meat, diced potatoes, mixed vegetables,
and fruit cocktail are not served together Sizes and shapes will all be varied and add up to the overall presentation of each food item on the menu

Reference
Kittler, P. G., & Sucher, K. P. (1998). Food and Culture inAmerica; A Nutrition Handbook.
Belmont: Wadsworth.
Payne-Palacio, J., & Theis, M. (2005). Introduction to Foodservice. Boston: Prentice Hall.

 

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