Menu Planning

Catering Management Syatem

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CHAPTER 4
MENU
PLANNING

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CHAPTER OBJECTIVE
Bythe end of thissub-module
should be able to:
unit, the trainee
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define termsusedin menu planning
state the importanceofmenuplanning
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identify
explain
explain
explain
typesofmenu
factorsto consider when planning menus
factorsto consider when compiling menus
howto costand price menus
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prepare a timeplan for production ofa menu.
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“The menu is the heartof any
restaurant;It showcases everything you
haveto offer for food and beverages.”
Themenuisdesignedcarefullywhattheoutletwants
tocaterfor,keepinginmindthetypeofcustomers.
Themainadvantageofawell-plannedmenuisthat
it leadsto consumersatisfaction.
Italso helpstomotivatetheemployeesfora responsible
andsuccessfulservice.
INTRODUCTION

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Tolistitemssoldintherestaurant.
Toeducatecustomers
Listofprice
Menudescription
Actasamarketingtools
Majordeterminantfor the budget.
Gives customersasense of who you are as an operation.
Partof anorganization’sbrandidentity
The Purpose of Menu

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Definition of terms used in
menu planning
Menu is a listof dishesto beserved
givenmeal.
in a
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Menu planningis theselection of amenufor
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anevent.Such as picking outthedinnerfor
Birthdayyour wedding or evena
Party. Improveanswer.
mealata

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Cont…
Mealplanningis the actof advanced
planning ofthe menu for different situations
suchas fora family ora restaurant.It is
important toconsiderthe dietary needs of the
people one is preparing for. Beginner cooks
may find the task too daunting atfirst,but
luckily there are widerange of resources on
line to helpwith the planning process.

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Importance of menuplanning
Customer satisfaction
Facilitating costing
Facilitating pricing
Reference by customer
Guide production
1.
2.
3.
4.
5.
6.
and management
Facilitate evaluationand improvements

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Cont….
Facilitateordering
Planstorage
Guides the catering staff on howto
prepare dishes
Help the catering staff to prepare in terms
ofattitudes, skills ordering etc.
Somemenurequiresspecialpreparation
likedecorationsandequipmenttherefore
menuwillhelpinavailingthenecessary.
7.
8.
9.
10.
11.

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Types of menu
Table d’hôte
A set menu forming a completemeal at aset price
A choiceof dishesmay be offeredat all courses.
Choice and number of coursesislimited to two,
three or four.
ALa Carte
Menu withall the dishesindividuallypriced.
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Customerscompile their own menu fromthelist.
The mealiscooked to order.
The customer should be prepared towait forthis
service.

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Table d’hôte
ALaCarte

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Cont…
Party/function Menus
Menu for banquets or functions of all
kinds.
All guests startthe meal at the same
time.
Seasonable foods mustbe available
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if
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the menus are printed well in advance to
avoid embarrassments.

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Cont….
Ethnic/Specialtymenus
Can be al carte ortable d’hôte specializing in
the food or religion of the country orin a
specialized food itself e.g.
a)Ethnic: -Chinese, Indian, Kosher, Kenyan,
African etc
b)Specialty: -steak, fish, pasta, vegetarian etc
Kitchen staff must knowhowto obtain and use
the ingredients.
The ambience (mood) of the restaurant must
reflect the menu.
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Cont…
Hospitalmenus/Institutional menus.
It’s a formof a menu given to the patient.
The day before service the patientticks
his/her preferences.
A dietician is usually involved with menu
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compilation to ensure nothing is given
the patients thatwould be detrimental
their health.
The patient’s meals are usually2-3
courses.
to
to
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Cont….
Menu for people at work
Menus servedto people at the work place.
Theyvary in standard and extent fromone
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employer to another depending on the company
policy.
Theyare usually served in staff canteens or
cafeteria.
Some companies charge for the meals and
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some ask fora token sumand offer meals at
subsidized price/rate.
The menu offers2 or3 course meal with a
selectionof items.
a
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Cont…
Traditional menus/Ethnicmenus
Traditional recipesforma sound foundationof
knowledge forthe chef/caterer.
However fashions in food change and customers
lookfor newdishes, different combinationsof
food, fresh ideason menu etc
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Some of
sensible
dishes.
the most successful menuscontain a
balance of traditional and contemporary
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Cont….
Menu for children
Theyemphasizeonhealthyeatinganda
balanceddietinschools.
Schoolswithchildrenfromdifferentculturaland
religiousbackgroundsshouldhaveappropriate
itemsavailableothemenu.
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Most establishments provide
menus which concentrate on
special children’s
favoritefoods.
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Factors to consider when
planning menus
Several factors direct whatkind of menu make:
1. Nutritionrequirements
Proteins
Starches
Vitamins
Fats
Mineralsalts
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Cont…
2. Health consideration
Sickness
Deficiencies like scurvy,diabetes,
kwashiorkor
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3. Availabilityof foodstuffs
Seasonal foods like
Fruits
Vegetables
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4. Number ofcourses
Appetizer
Main dish
Dessert
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5.Sequenceof courses

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Cont…
6. Nutritionalbalance
Proteins
Vitamins
Minerals
Water
Roughage–acts as
digestivesystem.
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a“broom”alongthe
Fatsandoils
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7. Occasions
Funerals
Wedding
Birthday
Graduation Ceremony
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National holiday
Festivitieslike
Christmas
Ramadhan
Easterholiday
celebration

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Factors to consider when
compiling menus
Pricing policybasedon
Clientele
Staffcapability
cost
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Facilitiesforcooking
Balance
and service
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Business promotion and marketing
Availability and season of supplies
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Costing and pricing menus
Whencostinginclude the following:
Costof individual ingredients in a
Costof eachrecipe
recipe
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Total
Total
Profit
costof eachdish
costof the whole
margin andprice
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meal
perportion
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Preparation of a time plan
forproduction of a menu
Aproductiontime
following:
planshouldincludethe
Menu
Food order list
Costing
Timed orderof
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work
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Presentation and garnishing
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MENUENGINEERING
Menuengineeringisawaytodesignamenuinorder
topushyourmostprofitabledishesandup-sellto
yourguests.
Thegoalissimple:toincreaseprofitabilityperguest.
Withtherightmenuengineering,youwillbeableto
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featurethemostpopular,importantandprofitable
dishesonyourmenu,youwillmakeiteasyforyour
gueststochooseadish,youwillbeincreasingyour
profitmarginsandyouwillhaveamenuthatis
memorable.

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Stars:
High popularity,high profit
PlowHorses:
Highpopularity,lowprofit
Dogs:
Low popularity,low profit
Puzzles:
Low popularity, high profit

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Strategiesfor Menu Engineering
Plowhorses–increase menupriceor
change the ingredientsorcutportion size
Stars–remainthemenuandconsidera
modest
Puzzles
priceincrease
–repositiontheseitemsonthe
menuor dopromotiontoincreasesales
volume
Dogs–removefromthemenu
immediatelyandreplacewithnewitem

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DONE
ANY QUESTION

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TUTORIAL
•What is menu planning?
Explain. (6 Marks)
•Why menu planning are
important? Explain. (9 Marks)