📘 Teacher’s Script: Creating a Menu / Menu Planning in Food and Beverage  Menu = Restaurant’s marketing tool

Services
 First thing customers see (creates impression)
1. Introduction / Motivation (5 minutes)
 Helps customers decide quickly and easil
👩‍🏫 Teacher says:
B. Importance of Menu Planning
“Good day, class! Today, we will explore one of the most exciting and
important parts of food and beverage services—Creating a Menu. Have you 👩‍🏫 Teacher says:
ever gone to a restaurant and felt excited just by looking at the menu? The “Menu planning is like designing the heart of the restaurant. A poorly
menu is not just a list of food. It’s actually the restaurant’s personality, its planned menu can confuse customers, waste ingredients, and reduce profits.
marketing tool, and its way of communicating with customers. On the other hand, a well-planned menu can attract more customers,
maximize resources, and increase income.”
By the end of this lesson, you will be able to:
📌 Why it’s important:
1. Define what a menu is.
1. Ensures balanced nutrition (especially in hotels, hospitals, schools).
2. Explain the importance of menu planning.
2. Controls food cost and avoids waste.
3. Identify the factors to consider in creating a menu.
3. Matches customer preferences and needs.
4. Create a simple menu based on a given situation.”
4. Reflects the theme and identity of the food business.
(Optional activity: Show pictures of restaurant menus—fast food, fine dining,
café, etc.—and ask students: “Which menu looks more appealing to you and 5. Helps in marketing and sales.
why?”)
C. Factors to Consider in Menu Planning
2. Discussion Proper (20–25 minutes)
👩‍🏫 Teacher says:
A. What is a Menu? “When planning a menu, there are several things we must keep in mind.”
👩‍🏫 Teacher says: 1. Nutritional Value – Food should be balanced and healthy.
“A menu is a detailed list of food and beverages available in a food
establishment. It is more than just a list—it tells the story of what the 2. Food Cost and Budget – Price of ingredients must fit the target
restaurant offers, what kind of customers it serves, and even reflects the customers.
culture or theme of the place.” 3. Variety and Balance – Combination of colors, textures, flavors, and
📌 Key Points to tell students: cooking methods.
 4. Seasonal Availability – Use ingredients that are fresh and available in  Must have variety (not all fried foods).
the market.
 Must consider availability of ingredients.”
5. Skill of Staff – Menu should match the skills of chefs and kitchen
(Divide students into groups, give them manila paper or let them write in
staff.
notebooks. After 10 minutes, groups present their menus.)
6. Equipment and Facility – Don’t put grilled items if you don’t have a
4. Processing / Discussion of Outputs (10 minutes)
grill.
👩‍🏫 Teacher says:
7. Target Market – Know who your customers are (students, families,
“Let’s check your menus. Did you consider the budget? Is it nutritious? Is it
professionals, tourists, etc.).
appealing to your target customers? This is exactly how restaurants evaluate
(Teacher can give examples: “In a school canteen, would you serve very their menu before finalizing it.”
expensive steaks? No, because the target market is students who want
5. Generalization / Wrap-up (5 minutes)
affordable meals.”)
👩‍🏫 Teacher says:
D. Types of Menus (Brief Overview)
“Class, what have we learned today? Yes, that the menu is the heart of the
👩‍🏫 Teacher says: restaurant. A well-planned menu helps satisfy customers, maximize profit,
“There are two common types of menus you should know:” and reduce waste. Remember, when creating a menu, always consider
nutrition, cost, variety, equipment, staff skills, and your target market.”
1. À la carte menu – Prices are listed separately for each item. Example:
Jollibee menu. 6. Assessment / Homework

2. Table d’hôte menu – Set meals with a fixed price. Example: Wedding  In class / Quiz: Identify 3 factors to consider in menu planning.
reception menu.
 Homework: Create a 1-week menu plan for a school canteen
3. Guided Activity (10–15 minutes) (Breakfast, Lunch, Snacks).

👩‍🏫 Teacher says:

“Now, let’s apply what we learned. Imagine you are the owner of a small café
near the school. Your target customers are students and teachers. Plan a
simple 1-day menu (Breakfast, Lunch, Snacks, and Drinks).

Follow these guidelines:

 Must be affordable.