IIHM JAIPUR

1. MENU PLANNING

2. Definition of terms used in
menu planning
 Menu is a list of dishes to be served in a given
meal.
 Menu planning is the selection of a menu for
an event. Such as picking out the dinner for
your wedding or even a meal at a Birthday
Party. Improve answer.

3. Cont…
 Meal planning is the act of advanced
planning of the menu for different situations
such as for a family or a restaurant. It is
important to consider the dietary needs of
the people one is preparing for. Beginner
cooks may find the task too daunting at first,
but luckily there are wide range of resources
on line to help with the planning process.

4. Importance of menu planning
 Customer satisfaction
 Facilitating costing
 Facilitating pricing
 Reference by customer and management
 Guide production
 Facilitate evaluation and improvements

5. Cont….
 Facilitate ordering
 Plan storage
 Guides the catering staff on how to
prepare dishes
 Help the catering staff to prepare in terms
of attitudes, skills ordering etc.
 Some menu requires special preparation
like decorations and equipment therefore
menu will help in availing the necessary.

6. Types of menu
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.
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.

7. Cont…
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.

8. Cont….
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.

9. Cont…
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.

10. Cont….
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.

11. Cont…
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.

12. Cont….
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 o the menu.
 Most establishments provide special children’s
menus which concentrate on favorite foods.

13. Factors to consider when
planning menus
Several factors direct what kind of menu to
make
1. Nutrition requirements
 Proteins
 Starches
 Vitamins
 Fats
 Mineral salts

14. Cont…
2. Health consideration
 Sickness
 Deficiencies like scurvy, diabetes,
kwashiorkor
3. Availability of foodstuffs
 Seasonal foods like
 Fruits
 Vegetables

15. 4. Number of courses
 Appetizer
 Main dish
 Dessert
5. Sequence of courses

16. Cont…
6. Nutritional balance
 Proteins
 Vitamins
 Minerals
 Water
 Roughage – acts as a “broom” along the digestive
system.
 Fats and oils

17. 7. Occasions
 Funerals
 Wedding
 Birthday
 Graduation Ceremony
 National holiday celebration
 Festivities like
 Christmas
 Ramadhan
 Easter holiday

18. Factors to consider when
compiling menus
 Pricing policy based on cost
 Clientele
 Staff capability
 Facilities for cooking and service
 Balance
 Business promotion and marketing
 Availability and season of supplies

19. Costing and pricing menus
When costing include the following:
 Cost of individual ingredients in a recipe
 Cost of each recipe
 Total cost of each dish
 Total cost of the whole meal
 Profit margin and price per portion

20. Preparation of a time plan
for production of a menu
A production time plan should include the
following:
 Menu
 Food order list
 Costing
 Timed order of work
 Presentation and garnishing

21. THANK YOU