Menu

Planning PRIMLEC

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 Menu Planning module 2 3

“The MENU
is the
heart of any
restaurant;
It showcases
everything
Kitchen Brigade
the business
offers.”
Image from www.pexels.com

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 Menu Planning module 2 4

Menu
● List of items sold in an
establishment.

● Marketing &
merchandising vehicle
● Foods & beverages offered
● Item costs
● target market
● brand identity

Image from www.pexels.com

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 Menu Planning module 2 5

Menu
● Used as basis for;

• Type and amount of

ingredients to purchase

• Number and skill level

required by the staff.

• Preparations needed as
the dish’s components.
Image from unsplash.com

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 Menu Planning module 2 7

The Clientele
Taste & Preferences

Expectations based on the Type of Operations

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 Menu Planning module 2 7

Customer preferences

🤩 Appealing

🤔 Variety

🤑 Price

🧐 New dishes

Copyright © 2020 De La Salle-College of Saint Benilde. All rights reserved.

 Menu Planning module 2 8

Type of
Clients Expectations
Operations
• Variety of services
Hotels • Quick meals for tourists
• Elegant dining rooms and banquets halls

Hospitals • Dietary needs for patients

Schools • Taste and nutritional needs based on the age group

Employee • Substantial but quickly served meals

food service • Reasonable priced
Catering
• Depends on event and preference of the client.
& Banquets

Fast food & • Limited menu featuring inexpensive

Take-out service • Easily prepare and served meals

• Simple to expensive dishes. Depends on type of

Full-service
restaurant.
restaurants
• Meals with full service.

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 Menu Planning module 2 9

Meal Types
Breakfast
Brunch
Lunch
Dinner

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 Menu Planning module 2 10

Breakfast
Meal Types

● First meal of the day

● Varies from on eating habits
and nationality.
American or English Breakfast
Image from pexels.com

Continental Breakfast Filipino Breakfast

Image from pexels.com Image from pexels.com
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 Menu Planning module 2 11

Brunch
Meal Types

● Combination of breakfast and

lunch.

● Expanded breakfast
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● Additional items are included:

● Salad, soups, additional

seafood and meat dishes,

cakes and other desserts

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 Menu Planning module 2 12

Lunch
Meal Types

● Mostly eaten by people who

have limited time to eat.

● The following factors should

be considered:
● Speed
● Simplicity
● Variety

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 Menu Planning module 2 13

Dinner
Meal Types

● Usually the main meal

● Eaten more leisurely

● Offers more selections and

more courses

● Prices averages are higher

than other meals
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 Menu Planning module 2 14

Menu Classifications
Fixed & Cycle
Àla carte & Table d’Hôte

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 Menu Planning module 2 15

Fixed
Fixed & Cycle Menu

● Offers the same dishes

everyday

● Used where the clientele

changes daily

● Food items listed offer

sufficient variety
Image from Jollibee delivery menu

Copyright
Copyright©©2020
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DeLa
LaSalle-College
Salle-Collegeof
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Benilde.All
Allrights
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reserved.
 Menu Planning module 2 14

Cycle
Fixed & Cycle Menu

● Changes everyday for a

certain period of time.

● Usually used in schools,

hospitals, and employee food
services.

● Food items listed offer

sufficient variety

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DeLa
LaSalle-College
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Benilde.All
Allrights
rightsreserved.
reserved.
 Menu Planning module 2 15

À la Carte
Àla carte & Table d’Hôte

● Items are priced separately

● Main dish, sides, desserts,

and beverages are sold
separately.

Copyright
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DeLa
LaSalle-College
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Benilde.All
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reserved.
 Menu Planning module 2 16

Table d’Hôte
Àla carte & Table d’Hôte

● Identifies specific food

items
● Served for each course
● At a set price

● Usually seen in a fine

dining restaurant or
banquet.

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 Menu Planning module 2 17

Building a Menu
Classical & Modern Menu

Variety & Balance

Kitchen Capabilities

Availability of Food
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 Menu Planning module 2 18

Classical Menu
1 Cold hors d’oeuvres 7 Cold entrée
small savory appetizer - cold meats, poultry, fish, pate, and so on

2 Soup Sorbet
clear soup, thick soup or broth 8 a light ice or sherbet, sometimes made of wine, to
refresh the appetite before the next course.
3 Hot hors d’ oeuvres
small hot appetizer Roast
9 usually roasted poultry, accompanied by or
4 Fish followed by a salad
any seafood item
Vegetable
Main Course 10 usually a special vegetable preparation, such as
5 large cut of roasted or braised meat, usually beef, lamb artichokes, asparagus or some unusual vegetable
or venison with elaborate vegetable garnishes

Hot entrée 11 Sweet

6 cakes, tarts, puddings and soufflés
individual portions of meat or poultry, broiled,
braised or pan-fried, etc.
12 Dessert
fruits, cheese and small cookies or petit fours.

Copyright © 2020 De La Salle-College of Saint Benilde. All rights reserved.

 Menu Planning module 2 19

Modern Menu
Courses & Arrangement
Appetizers
small cold or hot savory appetizer
Soup
First Course clear soup, thick soup or broth
Salads
Cold or hot composed salads

Meat, Poultry or Fish

Main Course Served with vegetable or starch accompaniment

Fruits and Cheeses

Dessert Dishes Sweets
cakes, tarts, puddings, soufflés or petit fours

Copyright © 2020 De La Salle-College of Saint Benilde. All rights reserved.

 Menu Planning module 2 20

Variety & Balance

Flavor
Texture
Appearance
Nutrients
Cooking Methods

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 Menu Planning module 2 21

Kitchen Capabilities

Equipment Limitations Personnel Limitations

Copyright © 2020 De La Salle-College of Saint Benilde. All rights reserved.

 Menu Planning module 2 22

Availability of Food

Images from unsplash.com

Fresh and local produce Images from pexels.com
Food in season

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 Acknowledgement

Photos
Books Piqsels
Gisslen, W. (2019). Professional cooking (Ninth
Pexels
edition, Asia regional ed.). Hoboken, New
Jersey: Wiley. Unsplash

American Culinary Federation, & Culinary Icons

Institute of America. (2013). Culinary made by smashicon, freepik, and
fundamentals. Upper Saddle River, NJ: Pearson ultimateam from flaticon.com
Prentice Hall.

Copyright
Copyright©
©2020
2020De
DeLaLaSalle-College
Salle-Collegeof
ofSaint
SaintBenilde.
Benilde.All
Allrights
rightsreserved.
reserved.
Copyright © 2020 De La Salle-College of Saint Benilde. All rights reserved.