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Chap 2 Menu Planning

The document provides guidance on planning menus by considering factors like the audience (who), timing (when), location (where), and type of meal (what). It also lists other considerations like nutrition, season, weather, customers, time, price, and available equipment. The document then provides tips for planning children's, special, breakfast, lunch, and evening menus and describes types of menus like table d'hote, a la carte, party, ethnic, fast food, and rotating menus.

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57 views7 pages

Chap 2 Menu Planning

The document provides guidance on planning menus by considering factors like the audience (who), timing (when), location (where), and type of meal (what). It also lists other considerations like nutrition, season, weather, customers, time, price, and available equipment. The document then provides tips for planning children's, special, breakfast, lunch, and evening menus and describes types of menus like table d'hote, a la carte, party, ethnic, fast food, and rotating menus.

Uploaded by

khaslindaakasyahmujin
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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MENU PLANNING.

BEFORE YOU START PLANNING A MENU,


CONSIDER THE 4W’S:
• WHO is going to eat the food (age, sex,
occupation, specific dietary needs)?

• WHEN is it going to be eaten (time of year,


time of day)?

• WHERE is it going to be served/eaten (venue,


space and facilities available)?

• WHAT type of food is going to be eaten (sit


down meal, buffet, breakfast, lunch, dinner,
special occasion)?
OTHER POINTS TO CONSIDER:
 Nutritional needs, including specific dietary needs.
 Time of year
 Weather
 Types of customer
 Time available
 Price
 Portion control
 Ability of the cook
 Ability of the waiting staff
 Equipment available (for preparation, serving, cooking)
 Balance (colour, flavour, texture, shape, variety of ingredients)
 Presentation
PLANNING A GOOD MENU. TIPS-

• Children's menus- should be fun and include healthy


alternatives to children's favourites. E.g. potato wedges
instead of chips. Children could have more choice by
offering smaller portions of main meal dishes from the
adult menu.

• Specials- Many restaurants have ‘specials boards’,


which is a good way of adding seasonal dishes to the
menu.

• Breakfast-Even simple breakfasts should offer a


choice of hot (bacon, egg, sausage, tomato etc.) and
cold continental (rolls, croissants, cheese, cold meats,
etc.) Hot and cold drinks and a tasty selection of
preserves should be offered.
PLANNING A GOOD MENU. TIPS-
 Lunch- Often needs to be served quickly for
customers who have limited time.
 Sandwiches, wraps and baguettes are ideal. An
ideal menu will offer a variety of breads with a
selection of hot and cold fillings, together with
snack items such as jacket potatoes, salads,
pastries, cakes and muffins.

 Evening meal- Vegetarian and healthy choices


should be offered as well as dishes using a variety
of cooking methods.
 In the UK, the most popular menus offer hot and
cold starters, a variety of main courses and a
selection of desserts that include chocolate and
fruit.
CHOOSING A MENU

 Decide on the main course ‘protein


items’ first, for example chicken breast,
pork fillet, lamb cutlets, liver, cod,
salmon, tuna, quorn, tofu and cheese.
 Decide on the desserts-these should
‘balance’ the protein items for colour,
flavour, texture and nutrients.
 Choose the vegetables- these should
‘balance’ the other dishes chosen,
especially regarding colour
 Choose the starters.
TYPES OF MENU
 Table d’hôte or set-price menu- a fixed or set-price menu with a limited
selection of dishes for every course.
 A la carte menu- all dishes are individually priced.
 Party or function menu- Usually a fixed-price menu offered for parties or
functions such as wedding receptions. Some party's menus offer a limited
choice.
 Ethnic or speciality menu- Can be fixed price or á la carte. Some offer
dishes from particular countries. E.g. China, Italy. others offer specialised
food, e.g. fish or vegetarian dishes.
 Fast-food menu- This is similar to a speciality menu. Food tends to have
‘themes’ such as burgers, chicken or baked potatoes. Items are priced
individually.
 Rotating menu cycle- Often used in primary schools. A fixed pattern of
menus is used to cover a fixed number of days. The minimum number of
days is eight, so that menus are never repeated on the same day each week.

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