Session one

Definition of terms

Food production

Refers to the process of transforming raw ingredients into prepared meals or food products
through various stages, including preparation, cooking, and presentation.

It encompasses all the activities involved in planning, sourcing, preparing, cooking, and
presenting food in a way that is safe, nutritious, and appealing.

Food production occurs in various settings, such as restaurants, cafeterias, catering services, and
industrial food processing plants.

Meals

Meals refer to the various portions of food consumed at specific times of the day, often
categorized based on the time and occasion.

Meals can vary greatly depending on cultural, regional, and individual preferences, and they
typically consist of a combination of foods that provide necessary nutrients and energy.

Menu

It is a curated list of food and beverage options available at a restaurant, café, or other dining
establishment. It serves as a guide for customers to select their meals and drinks, often including
details about ingredients, preparation methods, portion sizes, and prices.

Menus can be presented in various formats, such as physical paper menus, digital displays, or
even spoken by wait staff in some establishments.

TYPES OF MEALS

1. Breakfast: The first meal of the day, usually eaten in the morning. It typically includes foods
such as eggs, cereals, toast, fruits, yogurt, and beverages like coffee or juice.

2. Brunch: A combination of breakfast and lunch, often eaten late in the morning or early
afternoon. It may include items like eggs, sandwiches, salads, and light pastries.

3. Lunch: A mid-day meal that usually includes sandwiches, salads, soups, or light hot dishes. It
is typically lighter than dinner.

4. Dinner: The main meal of the day, usually eaten in the evening. Dinner often includes a more
substantial spread, such as a main course (meat, fish, or vegetarian dishes), side dishes
(vegetables, rice, potatoes), and sometimes dessert.
5. Luncheon: is a formal or semi-formal mid-day meal, often associated with business meetings,
social gatherings, or special events. Unlike a regular lunch, luncheons are typically organized for
specific occasions and may involve a set menu or multiple courses.

They are commonly hosted in hotels, conference centers, or event spaces and can include
speeches, presentations, or networking opportunities.

TYPES OF MENU

1. Table d’hôte

A set menu forming a complete meal at a set price a choice of dishes may be offered at all

courses. Choice and number of courses is limited to two, three or four.

2. A La Carte

Menu with all the dishes individually priced.

Customers compile their own menu from the list.

The meal is cooked to order.

The customer should be prepared to wait for this service.

3. Party/function Menus

Menu for banquets or functions of all kinds.

All guests start the meal at the same time.

Seasonable foods must be available if the menus are printed well in advance to avoid

Embarrassments.

4. Ethnic/Specialty menus

Can be al carte or table d’hôte specializing in the food or religion of the country or in a

specialized food itself e.g.

a) Ethnic: - Chinese, Indian, Kosher, Kenyan, African etc.

b) Specialty: - steak, fish, pasta, vegetarian etc.

Kitchen staff must know how to obtain and use the ingredients.
The ambience (mood) of the restaurant must reflect the menu.

5. Hospital menus/Institutional menus.

It’s a form of a menu given to the patient. The day before service the patient ticks his/her

Preferences.

A dietician is usually involved with menu compilation to ensure nothing is given to the patients

that would be detrimental to their health.

The patient’s meals are usually 2-3 courses.

6. Menu for people at work

Menus served to people at the work place.

They vary in standard and extent from one employer to another depending on the company

Policy.

They are usually served in staff canteens or cafeteria.

Some companies charge for the meals and some ask for a token sum and offer meals at a

subsidized price/rate.

The menu offers 2 or 3 course meal with a selection of items.

7. Traditional menus/Ethnic menus

Traditional recipes form a sound foundation of knowledge for the chef/caterer.

However fashions in food change and customers look for new dishes, different combinations of

food, fresh ideas on menu etc.

Some of the most successful menus contain a sensible balance of traditional and contemporary

dishes.

8. Menu for children

They emphasize on healthy eating and a balanced diet in schools.

Schools with children from different cultural and religious backgrounds should have appropriate

items available on the menu.

STEPS INVOLVED IN MENU COMPILATION AND MANAGEMENT

Menu compilation and management is a critical aspect of food service operations, whether in
restaurants, hotels, or catering services.

The process involves careful planning to ensure customer satisfaction, operational efficiency,
and profitability.

Below are the key steps involved in menu compilation and management:

1. Concept and Theme Development

- Identify the concept and target audience: Define the restaurant or food service's theme (e.g.,
casual dining, fine dining, and ethnic cuisine) and identify the customer base.

- Cuisine selection: Choose the type of cuisine based on the concept, location, and customer
preferences.

2. Market Research

- Analyze competitors: Study local competitors to understand trends, popular items, and
pricing strategies.

- Customer preferences: Conduct surveys or analyze trends to understand what customers want.

- Ingredient availability: Ensure that selected menu items use ingredients that are readily
available and affordable in your region.

3. Nutritional and Dietary Considerations

- Incorporate dietary needs: Offer menu options for various dietary preferences, such as
vegetarian, vegan, gluten-free, and allergy-friendly dishes.

- Health trends: Integrate healthier options to cater to health-conscious customers.

4. Menu Item Selection

- Choose signature dishes: Select core items that reflect the concept and create a unique
identity.

- Seasonal and specialty items: Include seasonal dishes and specialty items to offer variety.

- Menu balance: Ensure a balance between appetizers, mains, sides, desserts, and beverages,
offering a variety of tastes, textures, and colors.
 - Portion control: Standardize portion sizes for consistency and cost control.

5. Costing and Pricing

- Cost analysis: Calculate the cost of each dish, including ingredients, preparation time, and
overheads.

- Profit margin: Set prices that cover costs and generate a profitable margin without
overpricing for customers.

- Price positioning: Compare pricing with competitors to position the menu appropriately in the
market.

6. Recipe Standardization and Testing

- Recipe development: Develop standardized recipes for each menu item to ensure consistency.

- Taste testing: Conduct trials and tastings to fine-tune recipes before the menu goes live.

- Time and efficiency testing: Evaluate preparation times and resource allocation to ensure that
the kitchen can deliver in a timely manner.

7. Menu Design and Layout

- Create a visual layout: Design a menu that is visually appealing and easy to navigate,
focusing on customer experience.

- Highlight specials: Use design techniques like boxes or icons to highlight specials or high-
margin items.

- Menu descriptions: Write detailed, enticing descriptions for each dish, explaining ingredients,
preparation, and unique aspects.

8. Training Staff

- Menu knowledge: Train wait staff, chefs, and kitchen staff on the menu items, including
ingredients, preparation methods, and dietary restrictions.

- Customer communication: Ensure staff can effectively recommend dishes and handle
inquiries about allergies or special dietary needs.

9. Menu Launch

- Marketing and promotion: Promote the new or updated menu through advertising, social
media, and in-house promotions.
 - Soft launch: Consider running a soft launch to test the new menu and gather customer
feedback.

10. Monitoring and Evaluation

- Customer feedback: Collect customer feedback through surveys, comment cards, or direct
interactions with staff.

- Sales analysis: Regularly review sales data to identify popular dishes and underperforming
items.

Menu engineering: Adjust the menu based on performance, removing unpopular items and
adding new or trending dishes.

11. Seasonal Updates and Revisions

- Seasonal menus: Update the menu seasonally to take advantage of fresh, in-season
ingredients.

- Monitor trends: Keep an eye on food trends and evolving customer preferences to stay
competitive.

- Cost adjustments: Recalculate food costs and adjust pricing based on ingredient cost
fluctuations or economic changes.

12. Inventory Management

- Supplier relationships: Establish reliable suppliers and negotiate for the best prices for
ingredients.

- Waste management: Monitor waste and spoilage to optimize inventory and reduce
unnecessary costs.

Inventory tracking: Use inventory software or manual systems to track ingredient usage and
reorder as needed.