Menu planning involves deciding meals for upcoming days or months. It considers meal patterns like appetizers, main dishes, sides and desserts. Effective menu planning balances courses, considers the event/clients, and uses variety in foods and presentations. A menu is a restaurant's public face and comes in different styles like static, a la carte, prix fixe, and daily changing "du jour" menus. Menu cards present the menu options in formats like tall and skinny, mini, booklets, fans, or square shapes depending on the event.

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