TUR 3004 MENU BANQUET PLANNING ÖZAY YILDIZ - DEUkisi.deu.edu.tr/ozay.yildiz/lesson 3.pdf · 13:23...

03/03/2016

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ÖZAY YILDIZ

MENU & TUR 3004

BANQUET PLANNING

A. Nutrition1. Nutrients2. Principles of

Nutrition

B. The Menu3. Meal planning and

the menu4. A la carte and set

menus5. Menu planning6. Menu design

C. The Banquet 7. Events8. Sale and planning9. Preparations 10. Production and

service

Dokuz Eylül University School of Reha Midilli Foça Tourism and Hotel Management

TUR 3004 Menu & Banquet Planning Course Outline

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Lesson 3. Meal Planning and the Menu


• The food & beverage items / courses consumed in one mealtime• Items should be compatible

with • Each other

• The person(s)

• Event

• Season

• Mealtime

• etc

A Meal


• Advanced planning of a mealtime• For different situations /

times / person(s)

Meal Planning

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• The group:• Nutritional needs• Budget• Eating habits• Beliefs, traditions, values and

culture• Health factors• Measurements• Recipes

• The production:• Health & sanitation• Kitchen equipment• Skill• Service

Meal Planning


• The list of all the food & beverage items available for service in an F&Boperation

The Menu


• The modern meal order took centuries to develop

• Initial meals: • All items served at once

• Initial menus: • The chef’s list of all the

items to be served

• For banquets

History of the Menu


1500’s - Bartolomeo Scappi


• Chef for the Popes IV & V Pius

• Wrote “The Opera”• 5 volumes

• 1000+ recipes

• Aperitivo• Campari, Cinzano, Prosecco, Aperol / Spritz,

Vermouth

• Antipasto• Warm & cold appetizers

• Primo• Gnocchi, risotto or soup

• Secondo• Meat or fish

• Contorno• Salads / vegetables

• Formaggio e frutta

• Dolce • Desserts

• Caffè

• Digestivo• Grappa, amaro, limoncello, sambuca, nocino,

ammazzacaffè

1500’s - Bartolomeo Scappi

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• 1st course:• 4 casseroles

• 8 light soups

• 32 fish entrees

• 44 lighter entrees

• 12 intermezzo / sorbets

• 4 snacks

• King’s plate

• 2 large portions of desserts

• 2nd course:• 32 fried meat courses

• 2 lightly fried meat courses

• 3 small portions of main courses

• King’s plate

• 40 cold desserts

• 48 desserts

1700’s


• Menu for the garden banquet of Louis the 15th: • A rich collection of books, detailed recipes, kitchen principles

• Elegant presentation

• Hours / days of preparation

• French sauces

1800’s – Marie-Antoine Carême – Grande Cuisine


• The classical menu:• Soup as the starter

“Consommé starts the course as an overture and gives an idea for the rest”

1800’s – Marie-Antoine Carême


• Grand Vizier

• First recipe book of Turkish cuisine

• Courses:• Soups• Roast / kebab• Stews• Fried foods• Pastry• Steaks• Stuffed vegetables (olive & ghee)• Rice• Compote• Desserts• Coffee & other beverages

1800’s – Mehmet Kamil


• King of the chefs

• Kitchen & hotel (Ritz) management

• Simplification of food preparations

• Modern kitchen organisation• Division of labour

• Specialisation (departmentalisation)

1900’s – Georges Auguste Escoffier – Cuisine Classique


• Modern menu order• Guests are served

sequentially

• 1-2 plates at a time

• Soup is an overture, setting the theme

• Several books• Le Guide Culinaire

• 200+ sauces, 500+ recipes

1900’s – Georges Auguste Escoffier

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• First Course• Hors D'Oeuvres

• Oysters

• Second Course• Consommé Olga

• Cream of Barley

• Third Course• Poached Salmon with Mousseline Sauce, Cucumbers

• Fourth Course• Filets Mignon Lili

• Saute of Chicken, Lyonnaise

• Vegetable Marrow Farci

• Fifth Course• Lamb, Mint Sauce• Roast Duckling, Apple Sauce

• Sirloin of Beef, Chateau Potatoes

• Green Pea

• Creamed Carrots

• Boiled Rice

• Parmentier & Boiled New Potatoes

• Sixth Course• Punch Romaine

• Seventh Course• Roast Squab & Cress

• Eighth Course• Cold Asparagus Vinaigrette

• Ninth Course• Pâté de Foie Gras• Celery

• Tenth Course• Waldorf Pudding

• Peaches in Chartreuse Jelly

• Chocolate & Vanilla Éclairs

• French Ice Cream

1912 – 10 Course Meal (Titanic 1st Class)


1900’s – 12 Course Meal


Aperitif (Champagne)

Caviar amuse bouche

Escargot hors-d'oeuvre

Shrimp Cocktail

White wine

Soup courseFish course

Fish course

Fish course

Lobster course

Red wine

Entrée courseEntrée course

Palate cleanser (sorbet)

B & BB & BB & B

Entrée courseRelevé (main course)

Entrée courseSalad course

Digestive (sherry)

Cheese and nut course

Dessert course

• Modern (new) French cuisine

• Simple recipes

• Refined and creative

• Garnitures instead of sauces

1900’s – Fernand Point – Cuisine Nouvelle

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The Classical Menu Order


Appetizer (cold)

Appetizer (warm)

Soups

Entrées / First coursesEggs / vegetables /

starches

Sorb

ets

Main CoursesSeafood

Poultry / Game

Meat

Grills

Salads

Cheese / Nuts

Desserts / Fruits

Coffee

AperitifsChampagne / sparkling

wine, bitters, dry

vermouth etcVocals

Red / white wines

DigestivesSweet liquors, Scotch,

Brandy, Fortified

wines etc

• Everything starts with the menu.

Everything Starts with the Menu.


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Layout

End of Lesson 3


• Erdoğan, S., Beslenme ve Besin Teknolojisi, Detay Yayıncılık, Ankara, 2005

• Bulduk, S., Gıda Teknolojisi, DetayYayıncılık, Ankara, 2007

• Ninemeier, J., Management of Food and Beverage Operations, Second Edition, Ed. Inst. Of AHMA, Michigan, 1990

• Rey, A., Wieland, F., Managing Service in Food and Beverage Operations, Ed. Inst. Of AHMA, Michigan, 1985

• www.beslenmebulteni.com

• Beslenme ve Besin Teknolojisi; Samiye Erdoğan, Detay Yayıncılık, Ankara, 2005

• Türkan, C., Turizmde Beslenme İlkeleri ve Mönü Planlama, Detay Yayıncılık, Ankara, 2007

• Maviş, F., Mönü Planlama Tekniği, Anadolu Üniversitesi Yay, Eskişehir, 2005

• Yılmaz, Y., Konaklama & Ağırlama İşletmelerinde Servis Tekniği ve Yönetimi, Detay Yayıncılık, 2008

• Denizer, D., (Maviş, F., ed.), Yiyecek ve İçecekHizmetleri, Anadolu Üniversitesi AçıköğretimFakültesi, Önlisans Programı, Eskişehir, 2002

• Sökmen, A., Konaklama ve Yiyecek – İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, DetayYayıncılık, 2011

• Koçak, N., Yiyecek İçecekHizmetleri Yönetimi, Detay Yayıncılık, 2006

• www.wikipedia.org

• http://www.slideshare.net/dan_maribao/menu-planning-24650055

• http://www.slideshare.net/Murmac60/menu-planning-30473630

• http://www.slideshare.net/cucucucucu72/menu-planning-16849519

Sources

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