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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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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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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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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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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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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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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