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    Item type:Publication,
    La planeación del menú : el primer paso para una producción de alimentos exitosa
    (Hospitalidad ESDAI, 2016)
    Sousa Combe, Lourdes
    ;
    Campus Ciudad de México
    There are different types of food establishments. Some offer a variety of à la carte dishes so the diners themselves may select the different options that will make up their menu, but many others offer perfectly planned menus according to nutritional, gastronomic, cultural, economic and administrative aspects, as cases like hospitals; nursing homes; school, industrial or executive canteens; banquet companies; small and cheap restaurants, and food-to-take-home places, among others. In these establishments, the first step in the food production process is the menu planning that will have to be carried out taking into account the characteristics of the diner to which the food will be directed, considering the staff available, the available equipment and the budget, thus facilitating the control of supplies and establishing the purchase that should be done. It is stated that menu planning is the axis of food production since it allows the distribution of equitable job functions among the staff, thus facilitating their training. Planning menus that meet all these points, and that are also of general taste, is a challenge that requires creativity, patience, practice, and perseverance. It should not be forgotten that the result of well-planned food service will be a healthy and happy diner that will visit the facilities frequently.
      68  202
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    Prospectiva y tendencias para la industria restaurantera.
    (Hospitalidad ESDAI, 2008)
    Durón García, Carlos
    ;
    Campus Ciudad de México
    In the face of commercial openness, economic treaties and agreements negotiated in this globalized world, and the shaping of new economic blocks, new entrepreneurs in the food service field must consider the changes brought about by this worldwide phenomena. This new context presents a different economic environment, a novel political context, an advanced technological situation within a changing legal and fiscal framework, more aggressive competition, a variable behavior of products and clients, as well as a new way of dealing with suppliers. This scene compels the restaurant businessman to create value to obtain competitive advantages; the creation of value within a restaurant organization suggests a greater use of information (market, financial and production), a greater and better knowledge of personnel, knowledge of systems and procedures, redefinition of the relationship with suppliers, knowledge of the use and registering of brands, patents and industrial property, organization of work teams and adapting to the professional use of modern mass media.
      14  157