Lesson 6.

1. Lesson 6. Menu Policy & Planning

2. Learning Outcomes • Understand the function of a menu • Understand the considerations when planning a menu. • Understand the importance of using fresh food in season. • Learn why it is important not to include cover charge or service charge in the menu • Learn what are the main points to consider when planning a menu. • Learn why it is important not to repeat ingredients when planning menus. • Learn what is consumer protection.

3. Function of a menu • The word "menu," like much of the terminology of cuisine, is French in origin. • It ultimately derives from Latin "minutus," something made small • The original menus that offered consumers choices were prepared on a small chalkboard, in French a carte; so foods chosen from a bill of fare are described as "à la carte," "according to the board."

4. Function of a menu • The contemporary menu first appeared in France during the second half of the eighteenth century, or The Romantic Age. Prior to this time eating establishments or table d'hôte served dishes that were chosen by the chef or proprietors. • Customers ate what the house was serving that day. The establishment of restaurants and restaurant menus allowed customers to choose from a list of unseen dishes, which were produced to order according to the customer's selection.

5. Considerations when planning menus • Competition • be aware of any competition in the locality , including prices and quality . As a result it may be wiser to produce a menu quite different. Location • study the area in which your establishment is situated and the potential target market of customers. • Analyze • the type of people you are planning to cater for , e.g . Office workers in the city.

6. Considerations when planning menus • Outdoor catering • are there opportunities for outdoor catering or take away food. • Estimated customer spend per head • Modern trends in food fashions • should be considered alongside popular traditional dishes . Decide the range of dishes to be offered and the pricing structure.

7. Considerations when planning menus • Space and equipment in the kitchens • this will influence the composition of the menu e.g. overloading use of deep frying pan , salamanders and steamers. • Number and Capabilities of staff over stretched staff can easily reduce the standard of production envisaged.

8. Considerations when planning menus • Availability of supplies and suppliers • seasonal foods and storage space Food Allergies • Religious Restrictions • Cost Factor Costing is essential for the success of compiling any menu it is crucial if an establishment is to be profitable. Modern computer techniques can analyze cost swiftly and daily.

9. Types of Menus • . • A La Carte. A menu with all the dishes individually priced . The customer can therefore compile their own menu , which may be one , two or more courses . A true a la carte dish should be cooked to order and the customer prepared to wait.

10. Types of Menus • Table d’ hote or set – menu. • A menu forming a meal usually of two or three courses at a set price . A choice of dishes may be offered at all course. • Special party or function menus Menus for banquets or functions of all kinds

11. Types of Menus • Ethnic or Speciality menus. • These can be set price or dishes individually priced specializing in the food ( or religion ) of the country or in a specialized food itself : ethnic – Chinese , Indian , Kosher , African Caribbean , Greek ; specialty – steak , fish , pasta , vegetarian pancakes. • Hospital Menus. • These usually take the form of a menu card given to the patient the day before service so that his or her preferences can be ticked . Hospitals should also cater for Vegetarians and also for Religious Requirements.

12. Types of Menus • Menus For People At Work. Menus which are served to people at their place of work. Such menus vary in standard and extent from one employer to another due to company policy on the welfare of their staff and work force. • Cyclical Menus. • These are menus which are compiled to cover a given period of time e.g. one month , three months etc. Then rotate and used again .

13. Types of Menus • Fork Buffet. All food must be prepared enabling eating with a fork or spoon. • Tea Menus. These vary considerably , depending on the type of establishment . • Light Buffets. • Banquet Menus.

14. Structure of a Menu Length. The number of dishes on a menu should: Offer the customer an interesting and varied choice. In general, it is better to offer fewer dishes of good standard than a long list of mediocre quality. Design. Should complement the image of the dining room and be designed to allow for changes ( total or partial ) which may be daily , weekly , monthly , etc. An inset for dishes of the day or of the week gives the customer added interest.

15. Structure of a Menu Language. Accuracy in dish description helps the customer to identify the food they wish to chose. Avoid over – elaboration and flowery choice of words. Wherever possible use English Language . If a foreign dish name is used then follow it with a simple , clear English version.

16. TECHNICAL CONSIDERATIONS. In addition to taking account of the factors ,there are also some technical factors that have to be considered. These include; Variation in the Colours of Food ; This applies to individual courses as well within courses. Variation in the Textures; Again between courses and within courses

17. TECHNICAL CONSIDERATIONS. Avoiding repeating ingredients in different dishes; e.g. avoid combinations like mushroom soup followed with chicken with mushroom sauce. One exception to this is fruit ,where for instance, melon may be served at the start of the meal and strawberries at the end of the meal. • Mixing hot and cold dishes; • This not only makes the meal interesting but also helps in terms of preparation and service of dishes.

18. TECHNICAL CONSIDERATIONS. • Variation in the cooking processes; • Apart from avoiding ,for instance, a meal where all the foods are fried, variations in cooking methods help in the kitchen organization where some foods are cooked in the ovens and others on the range , and some prepared in advance for reheating or service cold. Nutrition; Nutrition is a key element when compiling a menu for the fact that people are becoming more conscious about their health and diet. Even for vegans for instance protein can be replaced by pulses , beans , etc. therefore nutrition is crucially important.

19. Planning of a logical menu sequence; • Normally based on the classic menu sequence ,this sequence assists in the planning of courses so that they follow logically , in order that they can form a complete and balanced meal. • This is clearly important for functions menus where the customer is choosing from a range of courses. • The possible choices the customer makes should be able to be constructed into classic sequence ,even though a customer might want to make any other choice they like.

20. Planning of a logical menu sequence; • 1. Hors-d'oeuvre • 2. Potages (Soups) • 3. Oeufs (Eggs) • 4. Farineux (Pasta & Rice dishes) • 5. Poisson (Fish) • 6. Entrée (Hot) • 7. Releve (Main course before cold entrée) • 8. Sorbet • 9. Roti (Roast) 10. Legumes (Vegetables) 11. Salade (Salad) • 12. Entremets (Hot Sweets) • 13. Entremets (Cold Sweet) • 14. Fromage (Cheese) • 15. Savoureux(Savouries) • 16. Dessert (Fruits) • 17. Beverages

21. SOP • A Standard Operating Procedure(SOP) • is a set of written instructions that document • a routine or repetitive activity followed by an organization.

22. Name of Dish- Green pea soup10 covers Method Cook the onion, peas and leeks in oil add the celery and the potatoes, add the water and stock cubes, and cook for 1 hour. Blend before serving.