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Menu planning
The document discusses what a menu is and factors to consider in menu planning such as nutritional adequacy, age, physical activity, economic considerations, seasonality, and religion. It also describes the two main classes of menus - the table d'hote menu which has a fixed number of courses and limited choices within each course, and the a la carte menu where each dish is priced separately and there may be longer wait times. When planning menus, practical, gastronomic, economic, and nutritional aspects should be considered.
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Menu planning
- 2. What is aMenu? • A list of the dishes that may be ordered (as in a restaurant) or that are to be served (as at a banquet) • Originally the bill of fare.
- 3. Menu planning? Meal planningis making a plan of meals with adequate nutrition for every member within available resources.
- 4. Factors Affecting MenuPlanning • Nutritional Adequacy • Age • Physical Activity • Economic considerations • Time, energy and considerations • Seasonal availability • Religion, region, tradition and cultural pattern • Likes and dislikes of individuals. • Satiety value.
- 5. Can u guesswhich can make a better Menu. MENU -1 MENU-2 Chapathi Chapathi rice Rice Arhar Dal Rajmah Pumpkin Vegetable Fried ladysfinger Curd Carrot Raita Salad (radish and onion) Salad (Cabbage, cucumber, beetroot) Papad
- 6. CLASSES OF MENUS •Menus may be divided into two main classes, traditionally called table d’hôte (table of the host) and à la carte (from the card).
- 7. Table d’hôte Menu •The menu has a fixed number of courses • There is a limited choice within each course • The selling price is fixed • The food is usually available at a set time.
- 9. À la carteMenu • The choice is generally more extensive • Each dish is priced separately • There may be longer waiting times as some dishes are cooked or finished to order.
- 11. Differences between them TableD’Hote • Food is kept in fully prepared form and can be served immediately • Menu is collectively priced and the customer has to pay for the full menu whether he consumes a certain dish or not. • There is limited or no choice. The menu is comparatively small. A’ La Carte • Food is kept in a semi- prepared form and takes time to serve. • Food items are individually served and guests pay for what they order. • There is a vast choice. The menu is elaborate
- 12. Other Kinds OfMenus • Function Menu / Special party Menu • Ethnic / Speciality menu • Cyclic Menus • Hospital Menu • Menus for people at work • Menus for children
- 14. Things to considerwhen planning Menus: • Practical Aspects • Gastronomic Aspects • Economic Aspects • Nutritional Aspects
- 15. Construction of aMenu Card How to create a better menu? • Clear and concise. (Make sure the Price is right) • Menu Size • Placement • Dish Description • Location • Brands name • Don’t Confuse your consumers
- 16. • Food serviceand Catering management by RK Arora • Food and Beverage management John Cousins, David Foskett, Cailein Gillespie. • Catering Management By Mohini Sethi and Surjeet Mohan • Google Images