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Murage Macharia
MENU PLANNING
Murage Macharia
MENU PLANNING
Specific Objectives By the end of this sub-module unit, the trainee
should be able to: define terms used in menu planning state the importance of menu planning identify types of menu explain factors to consider when planning menus explain factors to consider when compiling menus explain how to cost and price menus prepare a time plan for production of a menu.
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Definition of terms used in menu planning
Menu is a list of dishes to be served in a given meal.
Menu planning is the selection of a menu for an event. Such as picking out the dinner for your wedding or even a meal at a Birthday Party. Improve answer.
Cont…
Meal planning is the act of advanced planning of the menu for different situations such as for a family or a restaurant. It is important to consider the dietary needs of the people one is preparing for. Beginner cooks may find the task too daunting at first, but luckily there are wide range of resources on line to help with the planning process.
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Murage Macharia
Importance of menu planning
Customer satisfaction Facilitating costing Facilitating pricing Reference by customer and management Guide production Facilitate evaluation and improvements
Cont….
Facilitate ordering Plan storage Guides the catering staff on how to
prepare dishes Help the catering staff to prepare in terms
of attitudes, skills ordering etc. Some menu requires special preparation
like decorations and equipment therefore menu will help in availing the necessary.
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Murage Macharia
Types of menu
Table d’hôte A set menu forming a complete meal at a set price
A choice of dishes may be offered at all courses. Choice and number of courses is limited to two, three or four.
A La Carte Menu with all the dishes individually priced. Customers compile their own menu from the list. The meal is cooked to order. The customer should be prepared to wait for this
service.
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Cont…
Party/function Menus Menu for banquets or functions of all
kinds. All guests start the meal at the same
time. Seasonable foods must be available if
the menus are printed well in advance to avoid embarrassments.
Cont….Ethnic/Specialty menus Can be al carte or table d’hôte specializing in
the food or religion of the country or in a specialized food itself e.g.
a) Ethnic: - Chinese, Indian, Kosher, Kenyan, African etc
b) Specialty: - steak, fish, pasta, vegetarian etc Kitchen staff must know how to obtain and use
the ingredients. The ambience (mood) of the restaurant must
reflect the menu.
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Murage Macharia
Cont…Hospital menus/Institutional menus. It’s a form of a menu given to the patient.
The day before service the patient ticks his/her preferences.
A dietician is usually involved with menu compilation to ensure nothing is given to the patients that would be detrimental to their health.
The patient’s meals are usually 2-3 courses.
Cont….Menu for people at work Menus served to people at the work place. They vary in standard and extent from one
employer to another depending on the company policy.
They are usually served in staff canteens or cafeteria.
Some companies charge for the meals and some ask for a token sum and offer meals at a subsidized price/rate.
The menu offers 2 or 3 course meal with a selection of items.
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Murage Macharia
Cont…Traditional menus/Ethnic menus Traditional recipes form a sound foundation of
knowledge for the chef/caterer. However fashions in food change and customers
look for new dishes, different combinations of food, fresh ideas on menu etc
Some of the most successful menus contain a sensible balance of traditional and contemporary dishes.
Cont….
Menu for children They emphasize on healthy eating and a
balanced diet in schools. Schools with children from different cultural and
religious backgrounds should have appropriate items available o the menu.
Most establishments provide special children’s menus which concentrate on favorite foods.
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Murage Macharia
Factors to consider when planning menus
Several factors direct what kind of menu to make
1. Nutrition requirements Proteins Starches Vitamins Fats Mineral salts
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Cont…
2. Health consideration Sickness Deficiencies like scurvy, diabetes,
kwashiorkor3. Availability of foodstuffs
Seasonal foods like Fruits Vegetables
4. Number of courses Appetizer Main dish Dessert
5. Sequence of courses
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Murage Macharia
Cont…6. Nutritional balance
Proteins Vitamins Minerals Water Roughage – acts as a “broom” along the
digestive system. Fats and oils
7. Occasions Funerals Wedding Birthday Graduation Ceremony National holiday celebration Festivities like Christmas Ramadhan Easter holiday
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Murage Macharia
Factors to consider when compiling menus
Pricing policy based on cost Clientele Staff capability Facilities for cooking and service Balance Business promotion and marketing Availability and season of supplies
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Costing and pricing menus
When costing include the following: Cost of individual ingredients in a recipe Cost of each recipe Total cost of each dish Total cost of the whole meal Profit margin and price per portion
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Preparation of a time plan for production of a menu
A production time plan should include the following: Menu Food order list Costing Timed order of work Presentation and garnishing