a simple ppt about menu palnning

1. QUANTITY FOOD PRODUCTION
by
Chef.Amar dev singh,lecturer,IHM,Gurdaspur
Chef.Gowrishankar,Asst Lecturer, IHM,Gurdaspur
MENU PLANNING
Definition: Menu planning is the process of deciding
what to eat for each meal, including the main and side
dishes and desserts.
Note: BILL OF FARE In English,
or
MENU in French

2. QUANTITY FOOD PRODUCTION
by
Chef.Amar dev singh,lecturer,IHM,Gurdaspur
Chef.Gowrishankar,Asst Lecturer, IHM,Gurdaspur
Use of menu Planning:
• It enables the guest to select dishes according to his
liking and budget.
• It enables the cook to verify what he is cooking
everyday
• It enables the waiter to take order clearly and quickly
without confusion.
• It enables the management to arrive at the cost for the
preparation of food in the kitchen and maintaining
proper profitability.

3. QUANTITY FOOD PRODUCTION
by
Chef.Amar dev singh,lecturer,IHM,Gurdaspur
Chef.Gowrishankar,Asst Lecturer, IHM,Gurdaspur
PRINCIPLES OF MENU PLANNING
Menu planning principles include :
Balance of Nutritional Value
 variety
Colour
Texture
 Flavours
 Shapes and Sizes of Food.

4. QUANTITY FOOD PRODUCTION
by
Chef.Amar dev singh,lecturer,IHM,Gurdaspur
Chef.Gowrishankar,Asst Lecturer, IHM,Gurdaspur
MENU PLANNING CONSIDERATION:
a) Repetition of Colour
b) Balance of Heaviness
c) Repetition of Ingredients
d) Kitchen Skills
e) Seasonal Favourites
f) Local Favourites
g) Availability of equipment
h) Language

5. QUANTITY FOOD PRODUCTION
by
Chef.Amar dev singh,lecturer,IHM,Gurdaspur
Chef.Gowrishankar,Asst Lecturer, IHM,Gurdaspur
TYPES OF MENU:
• Table d’hôte (Table of the host)
• A’ la carte (From the card)
• Carte du jour(Card of the day)
• Plat du jour(Plate of the day)
• Buffet
• Cyclic menus

6. QUANTITY FOOD PRODUCTION
by
Chef.Amar dev singh,lecturer,IHM,Gurdaspur
Chef.Gowrishankar,Asst Lecturer, IHM,Gurdaspur
Points to be considered while planning a menu for school and college
students :
1. Menu should be simple. Items of the menu should be properly cooked and
palatable
2. Generally a cyclic menu, should have same variety.
3. Nutritional aspects to be considered.
4. Where there is lack of professionals in the kitchen, there needs a simple meals
without any elaborate items.
5. Special menu: In addition to fixed menu there are menus for special occasions
and events. e.g. festival day, parent and teacher’s day, Annual day etc.

7. QUANTITY FOOD PRODUCTION
by
Chef.Amar dev singh,lecturer,IHM,Gurdaspur
Chef.Gowrishankar,Asst Lecturer, IHM,Gurdaspur
Planning menus for Hospital Catering:
Hospital Kitchen should be planned for efficiency, hygiene, flow of
productions, etc.
I. Number of people to be catered to type of service for staff and
patients.
II. The extent of choice
III. The type and size of equipment to be installed
IV. Light: utilization of all available natural light
V. Ventilation: natural ventilation or artificial for air circulation or
fresh air.
VI. Appropriate cooking method should be used to avoid nutritional
waste. Careful organisations and planning should be done to cook
the food near to the time of service
VII. Hygiene: It plays an important role in a hospital.

8. QUANTITY FOOD PRODUCTION
by
Chef.Amar dev singh,lecturer,IHM,Gurdaspur
Chef.Gowrishankar,Asst Lecturer, IHM,Gurdaspur
Planning menus for Airline Catering:
1. Space: space is limited in airplane to have a full fledged
kitchen, cold room and other storing facilities. If due to some
reason food goes bad in air craft, It will be very difficult to
change it and to cook fresh meal, due to want of space, time
and man power.
2. In aircraft all the meals are provided as finished goods and
ready for service and consumption on a table-d-hote basis.

9. QUANTITY FOOD PRODUCTION
by
Chef.Amar dev singh,lecturer,IHM,Gurdaspur
Chef.Gowrishankar,Asst Lecturer, IHM,Gurdaspur
Menu Planning for outdoor Party:
The following are the points to be considered while
planning a menu for outdoor parties:
• Type of event like marriages, receptions, meetings,
birthdays, etc..
• What type of service set up like buffet, table d’ hote,
etc..
• Venue

10. QUANTITY FOOD PRODUCTION
by
Chef.Amar dev singh,lecturer,IHM,Gurdaspur
Chef.Gowrishankar,Asst Lecturer, IHM,Gurdaspur
Quiz.
1. Other name for menu is __________.
2. Service in airlines is called __________.
3. __________ is a fixed menu.
4. In __________menu dishes are priced
individually.
5. Display of food in a counter is called ______.

11. QUANTITY FOOD PRODUCTION
by
Chef.Amar dev singh,lecturer,IHM,Gurdaspur
Chef.Gowrishankar,Asst Lecturer, IHM,Gurdaspur
Thank you for making this
presentation a success