Menu planning and food product strategies
Introduce
The menu in any food-service operation, whether it be a restaurant or airline cabin, fundamentally defines the service concept. It has a major impact on customers ’expectations with regards to image, value for money, and nature of experience. Single dishes are easily identified with specific meal occasions or types of operation –egg and bacon are synonymous with breakfast, the hamburger is associated with fast food, and part de foie gras with fine dining. This chapter is therefore concerned with the menu development process in-flight catering , the factors that influence menu decisions, the development of standard recipe and product specification, and the issue of using branded items as part of the on-board offer