MICAELLA T.

ADATO
BSHM 3C

Create and present your own catering menu package.

REFLECTION/LEARNING INSIGHTS:

1. What is the importance of Menu in a catering service?

• A custom menu is vital since it allows us to inform guests about food availability, as well as their
meal preferences and beverages. It also determines how much food per person your catered
event would require. It enables us to emphasize and explain what should be included in your
budget while taking into consideration dietary limitations.

2. Discuss the types of menu (A la carte, Banquet and Table D’ Hote).

• The main difference between a la carte and table d'hote is that à la carte includes a wide variety
of courses which are priced separately, whereas the table d’hôte includes only a set number of
courses for a fixed price. Therefore, unlike the numerous choices the customer can have from
the à la carte menu, the choices he can get from the table d’hôte menu are very limited. While
banquets are structured quite differently, A banquet is an event held by an organization or a
member for a specific event where there is a predetermined menu, food stations, or buffets.
Banquets are a convenient method for feeding a large number of people with minimal staff.

3. What are the factors to consider when designing and developing a menu?

• A well-designed menu should reflect the personality of the restaurant, focus on overall
operations, increase profitability, set the budget, and keep the brand fresh in the minds of your
customers. Here are the factors that need to consider in planning menu based catering;

* Satisfy client’s needs - since they are the very reason why the business is existing; their
expectations must be taken into consideration. We must remember as catering
managers/owners that the menu must represent the needs of our target market. They are mostly
driven by their personal tastes and circumstances, which vary based on the events or occasions
they intend to attend.
* Staff skill - Catering companies need to hire, train and retain the best employee talent. These
examples show the importance of hiring, training, and retaining the best employees possible.
Excellent food prepared by competent cooks but served by poorly trained or inexperienced wait
staff can spoil an event.
* Seasonal availability of food - it is also important to consider the ingredients needed for
preparing the dishes at this time of year. The availability of the raw ingredients in the market
must be considered when preparing the menu, otherwise, an alternative ingredient can be used
as a substitute.
* Quality and Relative cost of food - When planning for the menu, the quality of the raw
ingredients is vital. Consider buying ingredients at the cheapest cost possible without risking the
quality. Buying expensive food items in the market or from suppliers will affect the percentage
of the profit of the food sales.
* Cost of Labor – the cost of labor for the skills required in preparing the dishes listed on the
menu must also consider.
* Nutritional needs of the client – as caterers, we must be fully aware of the health restrictions
of the clients in preparing the set of dishes as well as the cultural and religious preferences.
* Presentation and Service Styles – there are different presentations and service style in a
catering service depending on the needs and wants of the clients. The styles and presentation
affect how the menu must be prepared, served, and portioned. It also helps determine
equipment, staffing, and food production needs(Scanlon, 2013).
* Kitchen Production Capabilities – the capability of kitchen production must be taken into
consideration like the tools and equipment required in cooking and preparing the dishes as well
as the number of staff needed to produce the volume of food to the clients.

4. Explain some considerations of a client when choosing a catering service.

• Satisfying clients requirement for catering service includes the following considerations:

1. The caterer has a respectable image

The character of the caterer is one of the major considerations of clients when selecting are; Is
the caterer well respected and well known? Does the caterer do most of the catering in the
client’s area? Are the customers satisfied?Are the clients recommending the caterer to others?
2. Record of past catering services
The client is also looking for previous customers who are satisfied and well pleased about their
catering experience. As a caterer, it is a major consideration to look at every guest in a catering
event as a potential referral because it is the best vehicle for promoting the caterer’s skills and
expertise
3. Availability of catering facilities
Clients also prefer a “one-stop-shop” where all their needs might be accommodated. They are
considering a catering service where all their preferences can be met at a reasonable price
including catering facilities (venue, theme ideas, tables, chairs, other services offered)
4. Impressive Menu offering
Menu choices is a major factor in the decision-making process of a client when choosing a caterer
that’s why it is important to offer a variety of creative dishes at reasonable prices to the clients
to suit their wants
5. Reasonable Prices considering the inclusion of services
There is a high competition of catering services in the market today. Most of these businesses
are engaged in giving clients a similar variety of menus as well as packages. Clients are looking
for services where they can get quality service at the most price. Hence, it is important to consider
the prices and inclusions of the catering packages and see to it that your service is worth their
money.