Hospitality Studies

GR. 11
8 - 12 FEBRUARY 2021
MENU PLANNING
Chapter 8 – Pg 52
 Overview

◦ Principles to consider when planning the content of a menu

◦ Writing out a menu

◦ Planning a tea

◦ Planning a three-course menu

◦ Menu planning for hospitality establishments

Terminology
◦ Menu planning – process by which menus are planned
◦ Menu – list of dishes available to be served at a meal
◦ Course – A dish or combination of dishes served together during a meal
◦ Nutrients – chemical compounds found in food, providing functions such as
supplying heat and energy, building and repairing cells and regulating bodily
functions.
◦ Sorbet – frozen dessert which may be used as a palate cleanser in between
courses. (usually made from flavoured, sweetened water / juice, WITHOUT
dairy)
◦ Petit fours – small, bite-sized confectionary or savoury appetiser
◦ Friandise – small sweet or plate of sweets served at the end of a meal
Principles to consider when planning the
content of a menu (Pg. 43-44)
◦ Vary:
◦ Ingredients
◦ Textures
◦ Temperatures
◦ Flavours
◦ Colours
◦ Shapes
◦ Cooking methods
◦ Offer sensible nutritional balance
◦ Try to include foods from all food groups
Type of customers will determine the menu (Pg 44)

◦Consider the following characteristics:

◦ Age
◦ Preferences and needs
◦ Special nutritional requirements
◦ Gender
◦ Job / career
◦ Religion
◦ Ethical issues
◦ Nationality / Culture
Type of management will determine the menu (Pg 46)
◦Consider the following characteristics:
◦ Type of establishment
◦ Type of meal
◦ Time of year
◦ Availability of food
◦ Costing
◦ Space and equipment in the kitchen
◦ Number of staff and their skills
◦ Complete utilisation of foods
◦ Time for preparation
◦ Recipes
Nutritional considerations

◦ Menu should be well-balanced and include proteins, carbohydrates,

fats, vitamins, minerals and water.

◦ Follow guidelines as stated by the South African food pyramid.

Writing out a Menu
◦ Do not mix languages

◦ Label dishes correctly

◦ Spelling should be correct

◦ Never use brand names

◦ Keep dish descriptions short and accurate

◦ Do not include unnecessary accompaniments

◦ Menu should be neat and easy to read

 WRITING OUT A MENU (Pg 47)
MENU (Bold, capital letters, in the middle)
TYPE OF MEAL (Bold, capital letters, in the middle)
***Leave space open***
STARTER (or first course)
List of Dishes (start each word with capital letter)
***Leave space open***
MAIN COURSE (or second course)
List of Dishes (start each word with capital letter;
sequence: protein, starch, veg, salad)
***Leave space open***
DESSERT (or third course)
List of Dishes (Start each word with capital letter)
***Leave space open***
COFFEE/TEA
***Leave space open***
DATE WRITTEN IN FULL
Planning a tea (Pg 55)
◦ Served in the morning / mid to late afternoon
◦ Can be part of a function / special occasion
◦ Formal / informal
◦ Served elegantly

◦ See planning a tea party on pg 56

Planning a tea menu (Pg 56)
◦ Consider cultural preferences and medical conditions
◦ Select food according to season and weather
◦ Use colour carefully to enhance appearance
◦ Smell can be used to enhance the dining experience (E.g freshly baked scones)
◦ Bite-sized / small portions of food
◦ Presentation is of utmost importance
◦ Include savouries, sweets and dainties (bite-sized sweet snacks)

◦ See page 56 for examples of teas and other drinks.

Planning a three-course menu

◦ Balance nutrients, flavour, texture and colour

◦ Choose the MAIN DISH FIRST (usually the protein dish). Select starch and
vegetables to accompany the main protein.

◦ Choose DESSERT next – determined by the main course (select a light dessert if a
rich main course is served)

◦ Choose the STARTER LAST – determined by the rest of the dishes served.

◦ Menu may be table d’hôte / a la carte

 TABLE D’HôTE MENU (table of the
host)
Fixed number of courses set by
caterer
No / limited choice between
dishes
Set price for a whole meal
Food cooked ahead of time and
served at a specific time
A LA CARTE MENU (according to the
menu)
Customer selects any number of
courses from a menu
May select various dishes / side
dishes
Dishes priced individually
Food cooked to order while
customers wait
Menu planning for Hospitality
Establishments (Pg 58)
◦ A well designed menu:
◦ Expresses the establishments personality

◦ Promotes profitability

◦ Focuses on overall operations

◦ Keeps establishment’s name fresh in the customer’s mind

Planning menus for restaurants (usually a la
carte) Pg 59:
◦ Offer a balanced selection of meals
◦ Keep menu unique
◦ Ensure variety and quality
◦ Name dishes creatively
◦ Provide descriptions of dishes
◦ Use menu to impress customers
◦ Provide appetising, nutritious meals at acceptable prices
◦ Keep menu relevant and profitable
◦ Update dishes to revitalise brand and intrigue customers
◦ Provide less, better executed dishes rather than too many complicated dishes
◦ Have a signature dish that the restaurant is known for
Planning menus for guest houses (Pg 59)
◦ Consider the following:
◦ Target market
◦ Religion
◦ Medical factors
◦ Food allergies
◦ Ethnic / cultural factors
◦ Vegetarians
◦ Nutritional value
Responsibility of Hospitality Establishments and
Consumer Rights (Pg 59 – 60)
◦ Label foods correctly
◦ Include vegan and vegetarian options
◦ No animal fat in vegetarian dishes & no cheese with animal rennet
◦ No gelatine in vegetarian / vegan desserts
◦ Indicate when alcohol is included in food
◦ Provide disposable cutlery and crockery for kosher food
◦ Use Halaal products where applicable
◦ Avoid beef and pork where applicable
◦ Serve vegetarian and non-vegetarian food on separate plates
◦ Have non-alcoholic drinks available
◦ Have alternatives to tea / coffee available
 Activity
1. Differentiate between a table d’hôte and an a la carte menu.

2. Explain why gelatine should not be included in vegan dishes.

3. Compile a high tea menu to be served at a baby shower. Include at least 7

different dishes and keep the rules of planning a tea menu in mind. Write
out the menu according to the correct format.

4. Name three types of tea which could be served at the tea.

5. Discuss the order of selecting dishes for a three-course menu.

Activity - MEMORANDUM
TABLE D’HôTE MENU (table of the
◦ 1.
host)
Fixed number of courses set by
caterer
No / limited choice between
dishes
Set price for a whole meal
Food cooked ahead of time and
served at a specific time
A LA CARTE MENU (according to
the menu)
Customer selects any number of
courses from a menu
May select various dishes / side
dishes
Dishes priced individually
Food cooked to order while
customers wait
2. Gelatine is made from animal collagen (derived from skin, tendons, ligaments, bones) and therefore
not suitable for vegans.

3. MENU
HIGH TEA

SAVOURIES
Croute’ with Mushroom Pate’
Blini with Sour Cream and Caviar
Biltong Quiche
Cucumber Sandwiches

SWEETS
Rose Scones with Strawberry Preserve
Chocolate Hazelnut Brownies

DAINTIES
Amarula Fudge

Fruit Tea
4. Earl grey / rooibos / ceylon / Jasmine / etc

5. Choose the MAIN DISH FIRST (usually the protein dish). Select starch and
vegetables to accompany the main protein.
Choose DESSERT next – determined by the main course (select a light dessert
if a rich main course is served)
Choose the STARTER LAST – determined by the rest of the dishes served.
Activity:

Complete activity on
page 61