MENU

PLANNING
BY:SAVIOR TIPAN
ALIYYAH MOHAIMEN,
 PLANNING
 Meal planning is the advanced planning of the
menu for the next few days,or even the entire
month.Complete meal planning involves
planning the meals to be prepared ,as well as the
items needed to be purchased to prepared them.
 Preparing an excellent menu is the greatest
challenges of a caterer or chef.Mastery of these
skills in menu planning and quantity cooking will
lead you to a venture a business and for
employment.
 FACTORS TO CONSIDER IN MENU
PLANNING

 1.Balance
- striving to provide a well-rounded meal is always
a good place to start.
- Ex: pan-scared chicken breast with mushroom
sauce,buttered noodles,snow peas and black
cherry sorbet.
- 2. Variety

- -Make sure your menus mix things up a bit

Ex: baked fish,mashed potatoes,steam

cauliflower and rice pudding may sound like a
good menu,but it would be a visually boring, all-
white meal.
- Consider the type of event you’re cooking for . If
it’s a professional dinner party, a formal banquet
or an elegant ocassion such as wedding, then
upscale fare is good idea: veal cordon
bleu,steamed potato fingerlings,grilled ramps
and black cherry frangipane tarts.
 MECHANISM OF MENU PLANNING
 When planning menus you should be organized. That way
you can plan menus and the ordering schedule
simultaneously. This will cut down on your time spent
staring at forms and making list.

 1. Dinner
- Plan main dishes first . Vary the kind of meat and
vegetarian protein source you use over the course of the
week.

- 2. Kinds of Menu
- - different restaurant offer different cuisines,customs,and
price ranges as well as different menu style.
- Menu- is the most visible and most important part of a
restaurants concept its face to the world.
 A.STATIC MENU
It is the most common type of menu. A static menu
changes or is updated infrequently. These menu
usually are laminated for easy cleaning and reuse or
printed on a wall
- Fast food restaurant, chains, diners and delis typically
have static menus.

- These menus usually are divided into categories of

appetizers,salads,and soup, entrees and desserts.
B.

 Its means that all items on the menu are sepearte,

meaning you have to order it to have it.

C. Prix-fixe Menu
- Offers several course( usually with choices) for one
fixed price. These menus sometimes include
amuse bouche,appetizer,
salad,soup,intermezzo,seafood,meat and dessret
course.
 D. DU JOUR MENU
 “du jour’ translates ‘of the day’ as in “soup du jour’.
These menus changes daily and are focused on
seasonal ingredients,preparing the freshest food
possible.

 E.CYCLE MENU
- Is a set of dishes or menu items that’s is different
for each day during a cycle and repeats.
 HOW TO WRITE THE MENU
 1. List foods in the order in which they are served
except that beverages are listed last irrespective of
when they are eaten.
 2. Food eaten together are written together

 3. Items such as margarine,sugar cream,salad

dressing are not written.
 4. Capitalize all words except preposition and
conjuctions
 5. Plan the spacing and arrangement of items on
the menu card so that it is symmetrical
TYPES OF MENU
 3) Fan Menu
 For a twist on the ordinary,have your menu
printed on a fan. This works especially well at a
summer wedding or other outdoor event where
guests would appreciate a little extra air.

4. Square Menu
-select a square menu card . The non-standard
shape will catch the eye of the guests.

Quantity Cooker
The preparation of food in quantity is influenced by
the following factors
1. SELECTING A MENU AND RECIPES FOR A
QUANTITY FOOD EVENT
 Use standarized quantity recipes when preparing
food for 25 or more people . Inaccuries in small
quantity recipes are exaggerated when
multiplied, particularly in baked product and
those containing a thickening agent.

4. Recipe Yield

Quantity recipes show yield and serving size” yield
50 1-cup servings’ This means that’s 50 people
can be served from the recipe if they servings are
Approximately 1 cup each and if only one serving
per person is planned.
5. EQUIPMENT AND SPACE AVAILABLE

 What equipment is available for you use? Is over

space limited? If so,roast meat ,baked potatoes
and hot apple pies are definetely out of the
question.

 6.Loaction
- Will the meal be served in a meeting hall, at the
fairground or on the street at a festival ? These
different locations create the need for careful
thought in menu selection,preparationand
serving.
 8.TYPES OF SERVICE
 Consider the location, needs of the event and what the
volunteers can handle when making a decision on type
of service.

9. Occasion and Group

Menus should be tailored to fit the group and the
ocassion-from a formal banquet to a family night
supper.Keep in mind the taste and preferences of the
group to be served and whether it is the main meal of
the day for them.

10. Profit to be Made

-Many quantity food events are designed to make a profit.
Profit can be increased by controlling the size and
number of serving and minimizing the use of expensive
ingredients or food items.