Menu Planning Considerations
A menu consists of a list of dishes offered to customers. Usually it is presented in courses. Many factors need to be considered when planning menus for the food service and catering industry.
Scale of Function
Functions can involve a small or large number of guests. With smaller functions it is easier to provide more courses and options in each course than dealing with larger numbers.
Typical courses in a menu are:
A menu consists of a list of dishes offered to customers. Usually it is presented in courses. Many factors need to be considered when planning menus for the food service and catering industry.
Scale of Function
Functions can involve a small or large number of guests. With smaller functions it is easier to provide more courses and options in each course than dealing with larger numbers.
Typical courses in a menu are:
- Appetiser- Tasty food which is not too filling and stimulates the desire for more food.
- Entree- Usually a fish, soup, salad in small portions.
- Main course- Usually meet, fish, or poultry with vegetable accompaniment
- Dessert- Sweet dishes, fruit or cheese
Types of Menus
A La Carte Menu:
Table D'hôte Menu
A Cyclic Menu
Function Menu
Du Jour Menu
A La Carte Menu:
- Lists all the dishes available, arranged in courses and each priced separately
- Provide an extensive choice of menu items
- Allow the customer to choose the number and type of dishes
- Means the food is cooked to order so there is a waiting time
- Can be expensive as skill is required to prepare each dish individually
- Usually used in restaurants
Table D'hôte Menu
- Provides a set menu with a set price
- Includes a fixed, limited number of courses, usually a three course meal with coffee
- Offers a limited choice within each course and all the guests are served at one time
- Allows for faster service making it easier to control costs and minimise wastage
- A popular choice for restaurants, cafes and function rooms
A Cyclic Menu
- Offers a series of fixed meals usually breakfast lunch and dinner
- Usually breakfast lunch and dinner that rotate over a period of time such as a week fortnight or month
- Provides only a few choices to pick from for each meal
- Is usually well balanced nutritionally
- Commonly used by hospitals, nursing homes, camps, and airline catering
Function Menu
- Is used for special occasions such as weddings, formals, parties and business conventions
- Is usually a fixed menu similar to Table d'hôte menu but with little or no choice
- Varies depending on budget, venue, and the number of people, for example a 4 course dinner, or a variety go appetisers or sweets
- Usually prepared in advanced and the customer is charged a set price
Du Jour Menu
- Changes daily
- Presented on a blackboard or variably to the customer
- Is a useful way to accommodate seasonal produce, test new recipes and use excess stock
Task 1:
1. Explain the difference between an a la carte menu and a table d'hôte menu.
The difference is that with a la carte menu there is a choice of what you can order as with a d'hôte menu it is a fixed menu with little or no choice.
2. List factors that you need to consider about customers when planning menus.
3. List 5 foods that may be on the menu for a mobile food van catering for construction workers. Give reasons.
- Wraps
- Sandwhichs
- Hot chips
- Nachos
- Hot Corn
- Thai
4. Plan a blackboard menu for a summer breakfast for a holiday resort cafe.
5. Select a function and design 2 menus for your client to choose from. One of those menus must be a finger food option.
1. Explain the difference between an a la carte menu and a table d'hôte menu.
The difference is that with a la carte menu there is a choice of what you can order as with a d'hôte menu it is a fixed menu with little or no choice.
2. List factors that you need to consider about customers when planning menus.
3. List 5 foods that may be on the menu for a mobile food van catering for construction workers. Give reasons.
- Wraps
- Sandwhichs
- Hot chips
- Nachos
- Hot Corn
- Thai
4. Plan a blackboard menu for a summer breakfast for a holiday resort cafe.
5. Select a function and design 2 menus for your client to choose from. One of those menus must be a finger food option.