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Function Of Menu

post #1 of 10
9/26/11 at 6:48am
Thread Starter 

I'm sorry if I disturbing. :D May I ask a question? I got an assignment from my lecturer. "Please explain briefly Function Of Menu!! " I really need the answer. Hope all the seniors here can answer my question

What is the function of Menu?

Thank You Very Much

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post #2 of 10
9/26/11 at 7:14am

What do you think the purpose of a menu is?

 

Obviously, a menu lists the dishes available and their prices, but is that the only purpose?

 

Look at the descriptions of the dishes. Are descriptions solely to explain what is in the dish?

 

Examine the structure of the menu, why do you thing the dishes are listed in the order shown?

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #3 of 10
9/26/11 at 7:15am

We did that last week in my menu planing class,  look up "pleasure reading"  from Restaurant news June 7  2004.  Good luck

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post #4 of 10
9/26/11 at 7:19am

For the student, the function of the educational process (whatever the course of study may be) is for you to obtain an understanding of the subject on many differing levels and to develop critical thinking skills.

The question posed is very basic and one that if YOU put some thought into it, would lead you to deeper understanding of the culinary world as a whole.

Asking people here to do that critical thinking for you, so you can regurgitate it in class does not help you at all. Additionally, some people would consider it cheating. 

You want to be a chef? Do your blankity-blank homework yourself!

Otherwise, you're just a poser, and those get weeded out in real world kitchens pretty quickly.

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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post #5 of 10
9/26/11 at 7:51am

Gene pool at work.

Wisdom comes with age, but sometimes age comes alone.
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post #6 of 10
9/27/11 at 7:54pm

Take it easy guys. However, I will say to the original poster that this is a conversation for him and the other culinary students to discuss in their section of the forums. Thanks.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #7 of 10
9/27/11 at 8:47pm

WOW. Hey.          How You'all doin'?     I'm good. I guess. I'm on a whole bunch of Vicodin. Things are nice. 

 

I'm listening to this: (it's really cool)

 

My menu gives the diners some direction of their options. It also shows the damage I'm going to charge for my services. It's all just kinda no big deal anyway, because my guests just come in and say, "HEY FRANCIS!!! ..... Whattaya makin"? Let's Go!!! Serve It Up!!!"    Menus are nice, I guess. 

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #8 of 10
10/5/11 at 2:08pm

I love the fact that this forum works alot like the dynamics of a typical kitchen. The FNG asks an innocent question. A few people lend some sage advice. The rest ridicule and crush his/her spirits with a complete lack of compassion. FNG will either toughen and smarten up or else be titled Wolgang Suck to the rest of his coworkers.

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post #9 of 10
10/5/11 at 2:47pm

Is the acronym "FNG" on the menu for definition? It's not currently on my list of standard BB vocabulary. TIA for your response. 

 

 

 

 

 

 

 

BB = bulletin board

"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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post #10 of 10
10/5/11 at 3:14pm

Hey IceMan, I believe your posts reflect your years of experience. Maybe FNG isn't in your bb vocabulary but my guess is that you've used it on your kitchen line. I also like your Vicodin influenced music choice.

 

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