menu moderno

1. Modern Menu
Modern Menu
Yohann Gelder
San Ignacio University
Chef Said Shehadeh
Food & Beverages Management
Oct, 2016

2. Modern Menu
Describe a modern restaurant menu, its various components and its
importance on the success of the business:
The origin of the word is a menu galicismo, it should be said the "minute" but as with
many other words, both English and French voices, customs become laws or rules.
The menu as we understand today is born in the late eighteenth and early nineteenth
century; first they emerged in the restaurants of the Palais Royal in Paris, which had
established itself as the astronomical center of the city of light.
A menu is a way of communicating and is the main means of selling food to customers.
A menu needs to attract people to eat at the establishment and encourage customers to
order as much as possible and/or order particular items.
The word menu data from 1718, but the custom of presenting menus (list of dishes) is
much older, was used porprimera time in Paris with the emergence of the first restaurants,
and Frenchman It took the Latin "minutus" (small), for small auna list is meant.
Modern menu appears in the nineteenth century, Over time this menu is made shorter and
a specific amount in each dish is placed, this makes them smaller portions and they serve
you emplatadas. The central point of this menu is: Entrees.

3. Modern Menu
Currently these are the types of modern menus:
 Check frias
 Sopas
 Check hot
 Sorbet
 Main course
 Side dish
 Dessert
At present, this menu is smaller
The development of menus involves a series of aforementioned processes which have
different aspects to consider, which in general can become somewhat complicated point,
but its implementation is of great importance for the proper performance of preparation
service foods.
There are different possibilities to build a modern menu and this is closely related to
prices and customer satisfaction when assessing the relationship between what you ate
and what you spent. It is important not only the menu but also its design. This should be
quite harmonious with the place. There should be a price list. I ought to be ordained for
the choice of meals and so tempting with its proposal to leave the customer wanting to
attend several times to try other dishes, all this will be important in determining the
success of the company.
The application of planning in creating suitable menus to the characteristics and needs of
the customers, taking into account aspects of the procedure, will have an impact on

4. Modern Menu
economic development, as well as the positioning and status that has the property sale
compared to its competitors.
Compliance with the process of creating menus must have the highest levels of
importance, as this will depend on the center of activity and primary service of the
company it is to offer products and preparations of food type, plus they are the ones who
will distinguish each one, so that also interferes originality and innovation especially each
establishment must share.
It is important that periodic evaluations of the menus have been developed to monitor
those who have been offered to the public are those that adequately describe the dishes,
as well as possible accompaniments of each are made. To this should be considered the
views of customers, which can make a record, which will serve as a reference for later
modify and update the list of preparations in the menu.

5. Modern Menu
Bibliography:
1. Menu.http://www.monografias.com/docs110/carta-menu-un-mensaje-al-
paladar/carta-menu-un-mensaje-al-paladar.shtml#clasificaa#ixzz4OLsXh3l8
2. Menu Modern. http://www.studymode.com/essays/Menu-1540568.html
3. The 'recipe' for success for food business. http://www.altonivel.com.mx/46709-la-
receta-del-exito-para-los-negocios-de-comida.html