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Copyright of Estudios de Traducción is the property of Universidad Complutense de Madrid and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Turismo & Desenvolvimento (RT&D) / Journal of Tourism & Development is the property of Associacao de Gestao e Planeamento em Turismo da Universidade de Aveiro (AGPTUA) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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. [ABSTRACT FROM AUTHOR]

The investigation developed for the sake of analyzing the dishes presentation in a hotel restaurant menu in order to contribute to the improvement of its gastronomic offer. The main techniques and tools used as support for obtaining the results were the menu engineering, by means of a womb MUTI modification and Microsoft Excel for the automation of the proposed tool. All these tools were backed up by the analysis of documents and the control of commands of the months of October and November 2014 in the restaurant, which were defined as sources of primary information. As a result of the investigation, an automated tool for the realization of the menu engineering was proposed, based on the cost and popularity of the dishes. The proposed tool accomplishes the classification of the dishes from its position in nine quadrants, determined by the limits defined for the cost and the popularity. The behavior of every product was described, and improving actions to the actual restaurant management were formulated. [ABSTRACT FROM AUTHOR]

A food and beverage establishment offers wine not only to enhance the food it prepares, but also to obtain a greater income. In specialty restaurants the wine list is carefully thought over, it is as important as the development of a complete and harmonious menu. Both needs must be integrated considering gastronomical, psychological end economical aspects. When designing, organizing and deciding the content and price of a wine menu, two fundamental aspects must be considered. One is the style or gastronomical concept of the restaurant, the other is to know the client's expectations. [ABSTRACT FROM AUTHOR]

The article reports on the fundamentals of menu planning process in restaurants. It states that food establishments ensure safety, nutritional contribution and taste, and attractive appearance of dishes for the consumers. It also states that choice of ingredients undergo monitoring activities before the dish reaches the dinner table.