Might be helpful for food service management

2. What is a Menu?
• A list of the dishes that may be ordered (as
in a restaurant) or that are to be served (as
at a banquet)
• Originally the bill of fare.

3. Menu planning?
Meal planning is making a plan of meals with
adequate nutrition for every member within
available resources.

4. Factors Affecting Menu Planning
• Nutritional Adequacy
• Age
• Physical Activity
• Economic considerations
• Time, energy and considerations
• Seasonal availability
• Religion, region, tradition and cultural pattern
• Likes and dislikes of individuals.
• Satiety value.

5. Can u guess which can make a better
Menu.
MENU -1 MENU-2
Chapathi Chapathi
rice Rice
Arhar Dal Rajmah
Pumpkin Vegetable Fried ladysfinger
Curd Carrot Raita
Salad (radish and onion) Salad (Cabbage, cucumber, beetroot)
Papad

6. CLASSES OF MENUS
• Menus may be divided into two main
classes, traditionally called table d’hôte
(table of the host) and à la carte (from the
card).

7. Table d’hôte Menu
• The menu has a fixed number of courses
• There is a limited choice within each course
• The selling price is fixed
• The food is usually available at a set time.

9. À la carte Menu
• The choice is generally more extensive
• Each dish is priced separately
• There may be longer waiting times as some
dishes are cooked or finished to order.

11. Differences between them
Table D’Hote
• Food is kept in fully
prepared form and can be
served immediately
• Menu is collectively priced
and the customer has to pay
for the full menu whether
he consumes a certain dish
or not.
• There is limited or no
choice. The menu is
comparatively small.
A’ La Carte
• Food is kept in a semi-
prepared form and takes
time to serve.
• Food items are individually
served and guests pay for
what they order.
• There is a vast choice. The
menu is elaborate

12. Other Kinds Of Menus
• Function Menu / Special party Menu
• Ethnic / Speciality menu
• Cyclic Menus
• Hospital Menu
• Menus for people at work
• Menus for children

14. Things to consider when planning
Menus:
• Practical Aspects
• Gastronomic Aspects
• Economic Aspects
• Nutritional Aspects

15. Construction of a Menu Card
How to create a better menu?
• Clear and concise. (Make sure the Price is
right)
• Menu Size
• Placement
• Dish Description
• Location
• Brands name
• Don’t Confuse your consumers

16. • Food service and Catering management by
RK Arora
• Food and Beverage management John
Cousins, David Foskett, Cailein Gillespie.
• Catering Management By Mohini Sethi and
Surjeet Mohan
• Google Images