Menu Planning

Menu planning is both an art and science. Which require an extensive knowledge of food, their basic methods of preparation, service as well as an understanding of the nutritive values of food combination?

As another art menu making requires careful planning and observance of a few principles that are basic to meeting the objectives of the management; and utilizing the skills and abilities of the available personnel.

One must consider the following;

Ø Type of Institution

Ø Nutritional Principles

Ø Physical Facilities

Ø Personnel

Ø Variety of Food

Ø Combination of Flavors

Ø Seasons of the Year

Ø Menu Terminology

Ø Long-Range Planning

Types of Meals

   Breakfast

   Brunch

   Lunch

   Snacks

   Dinner

   The Midnight Supper

Types of Menus

1.     Breakfast Menu

2.     Lunch Menu

3.     The Brunch

4.     Snacks

5.     The Dinner

6.     Light Menu

7.     Vegetarian

8.     Buffet Menu

9.     Midnight Supper

10.            Gala Menu

11.            Cocktail Menu

12.            Banquet Menu

* Breakfast

* Lunch and Dinner

* Tea time and tea parties

13.            Chef’s Special Menu

Breakfast

Depending upon nationality and local customs, breakfast may be anything from a cup of black coffee or tea with biscuits to a full scale continental or American breakfast.

Brunch

The name is derived from combining the words breakfast and lunch and the brunch menu is usually a combination of the two.

The Lunch

This is the mid-day meal and it is generally composed of light food, fruit or vegetable juices often served instead of soups.

The Light Menu

This menu is for mid-day or evening meals for days of fasting. Although meat is generally eliminated from this menu, fish, eggs, milk and cheese products, vegetables, pasta, rice, fruit juices and fruit may be served.

Snacks

Small hot or cold dishes that can be combined with salads, fruits, yoghurt or cottage cheese are favorite snacks items. Small portion of all kind of sausages and meat, sandwiches and burgers are also eaten as snacks.

Vegetarian Menu

Foods of animal origin are not permitted in this type of menu. Eggs and milk products are used under some conditions. All kind of plant foods, vegetables and fruit juices are of special importance in these menus.

The Mid-Night Supper

Four to six courses served late in the evening of festive occasions. The food should always be of excellent quality and easy to digest.

Buffet Menu

Cold buffet in the past were usually identified with after-Theater performance, balls and other late evening occasions. Today cold, warm and combination buffet is served at lunch time and in the evening. Buffet provides the opportunities for the ultimate in culinary art, decore, colour, variety of food and fast service. A large group of people can be easily accommodated with a minimum service.

Gala Menu

This is a menu for festival evenings. The menu should be carefully planned for the specific occasions and the food and service should be flawless.

Presentation of food

The saying that (The eye eats first) is fully justified.

The meals service or presentation of the food has an important effect on customers acceptance.

The food must be of excellent quality and served at the proper temperature.

Hot Food

Ø Heat food the proper temperature before serving.

Ø Heat plates, bowls and serving dishes before dishing food into them.

Ø Heat sauces and gravies before pouring over food or into sauces boat.

Ø Serve food to the guest immediately after it has been finished.

Ø Cover all hot foods with warm plate cover after dishing on the plate.

Ø Prepare deep fried food just before serving.

Ø Avoid serving portions that are too large.

Cold Food

Cold food should be served cold.