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Menu Planniing

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Shivakumar Arumugam
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5 views5 pages

Menu Planniing

Uploaded by

Shivakumar Arumugam
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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MENU PLANNING

MENU PLANNING

• The word menu means “bill of fare”. In a


restaurant, a menu is the list of dishes to be
served or available for a diner to select from.
• Menu is a French word which means a list of
articles offered for sale which may also be
called programme of a meal or silent
salesman. Its objective is to present a list of
dishes or courses, eatable and beverages.
CONSTRAINTS OF MENU PLANNING
Type
1. Asses the type of meal required.
2. Asses the type of kitchen and staff available in relation to equipment and skills.
3. Asses the type of food service area and its number of capacity in relation to the china, silver and
glassware available, the skills of food service staff and number of courses to be served.
Supplies
1. Seasonal availability in market.
2. Local availability in market.
Food value
1. Use commodities and methods of cooking which will preserve the natural nutritive of the raw
material.
Balance
1. Light to heavy, then heavy to light.
2. Vary the sequence of preparation of each course.
3. Change the seasonings, flavorings and presentation.
4. Ensure that garnishes are in harmony with the main dishes.
Color
1. Avoid either dishes of color or repetition of similar color.
Language 1. The menu should be written either in French or in English and should be easily
understood by the guest.
2. Ensure proper spellings, correct terms, correct sequence within courses and where appropriate
the correct accents.
Principle of menu planning
There are four factors considered planning of menu.
Practical aspect
1. Type of meal prepared and served.
2. Type of kitchen and equipment availability.
3. Skills and availability of kitchen staff.
4. Skills and capabilities of service skills.
5. Type of service, area and number of meals and covers to be served.
Gastronomical aspect
1. Contrast in color
2. Contrast in flavor
3. Contrast in texture
4. Contrast in style
Economical aspect
1. Standard recipes
2. Portion control
3. Menu pricing
Nutritional aspect
People are becoming more aware of relationship between food and health. They have to
be aware of importance of diet relating to heart, cancer, hypertension, obesity, etc.

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