thank you Lord!

1. Menu Planning
PREPARED BY:
MS. BERNADETTE A. HUERTAS

2. What is Meal Planning?
Is the process of thinking or
deciding the series of activities in
meal management.
Is the advance planning of the
menu for the next few days or
even the entire month.

3. What is Meal Pattern?
It’s an outline of the courses
that are to be prepared for
one meal. It also suggest the
kind of food that make up a
coarse.

5. Balance
Striving to provide a well rounded
meal is always a good place to
start.
a. An entrée
b. Side Dish
c. Vegetable
d. dessert

6. Occasion
 Consider the type of
event you’re cooking for.
 health of your clients.

7. Variety
Mix things up a bit.
Appealing to the eyes
Garnishing

9. What is Menu?
It is the most visible
and most important part
of a restaurant’s
concept its face to the
world.

10. Static Menu
Changes or is updated
infrequently.
These menus usually are
laminated for easy cleaning
and reuse or printed on a
wall.

11. A la carte Menu
 these menu are separate,
meaning you have to order
it to have it.

12. Prix Fixe Menu
 Menu offers several
courses for one fixed price.
Chef’s tasting menu/
degustation menu

13. Du Jour Menu
 Du jour= of the day
These menus change daily
and are focused on
seasonal ingredients,
preparing the freshness.

14. Cycle Menu
 is a set of dishes or menu
items that is different for
each day during a cycle
and repeats.
School Cafeteria-hospitals

16. What is Menu Card?
 Come in a variety of
styles and sizes.
Customize one according
to the style and feel of
your event.

17. Tall and
Skinny
Menu
Mini
Menu
Booklet
Fan
Menu
Square
Menu
4 by 9.25
inches
Invitation
journal
Wedding
Summer
Wedding
Outdoor
event
Non
standard
shape