Catering Menu Program

1. Catering Menu Program CM226 Catering and Event Management Chapter 5, pages 116 – 133

2. CHAPTER OBJECTIVES • 1. Identify the components of a catering menu program and the factors that control success or failure in operation. • 2. Discuss the types of menus that are successful in catering applications. • 3. Explain French, Russian, and American table service styles. • 4. Discuss the challenges for seasonal menu application in catering menus.

3. THE CATERING MENU PROGRAM. • Includes all of the menus.

4. THE CATERING MENU PROGRAM. • The basic menus that can be include are: • Breakfast, lunch, and dinner menus • Hors d’oeuvre menu • Reception menu • Special function menus

5. A la carte menus (dessert or salad menus): • Beverage menus (wine, liquor, cordial, and specialty) • Each menu in the program represents a selection of items presented in the format identified for a specific meal service.

6. The identification of specific menu items is based on SIXMajor Factors: 1. Style of service determines equipment, staffing, and food production needs. 2. Price range determines both the monthly forecasted catering sales volume and the anticipated annual profit.

7. 3. Menu item selection is based on the skill levels of the kitchen production personnel along with management’s goals and objectives for the overall catering operation. 4. Cuisine orientation helps determine the pricing structure of the menu program.

8. 5. Food production capabilities identify menu items within the cuisine that can be successfully produced for catering services based on the available equipment and the skill level of the production personnel.

9. 6. Awareness of customer needs is reflected in knowledge of current trends in dining and eating patterns.

10. Banquet specifications outline each menu item individually so the selection on any given menu can be changed in order to adjust the price up or down.

11. Menu Formats • The basic menu formats used to develop catering menus are based on the classical French menu plans for dinner, luncheon, and breakfast.

12. Menu Formats • Laid down by Auguste Escoffier in the early 1900’s, these are used, either whole or in part, to present a series of menu items for a planned meal program in both institutional and commercial settings.

13. Menu Formats • The accompanying beverage program for this menu format offers appropriate wines with the appetizer, fish, meat, dessert, and cheese courses.

14. STYLES OF SERVICE. • Are influenced by the following factors: • Skill level of available service staff • The cuisine being served • Available equipment • Menu price range • Customer profile

15. STYLES OF SERVICE. • The styles of table service adaptable for banquet service are: • French service • Russian service • American service • Buffet service

16. French Service • Much slower and more expensive than American service • Is the most elegant service

17. French Service • Food is served from a cart, called a guéridon • Food is brought raw or partially prepared and then prepared tableside • Meats may be prepared in the kitchen, but carved or de-boned tableside • Employees must be more skilled and more numerous.

18. French Service/Silver Service • It is a very personalized service. • Food is brought from the kitchen in dishes and salvers, which are placed directly on the table. • The plates are kept near the dish and the guests help themselves

19. French Service/Silver Service The table is set for hors d'oeuvres, soup, main courses and sweet dish in sterling silverware. The food is portioned into silver platters at the kitchen itself which are placed at the sideboard with burners or hot plates to keep the food warm in the restaurant.

20. French Service/Silver Service Plates are placed before the guest. The waiter then picks the platter from the hot plate and presents the dish to the host for approval. He serves each guest using a service spoon and fork.

21. French Service/Silver Service All food is presented in silver dishes with elaborate dressing.

22. French Service/Silver Service

23. Russian Service • Elegant and full of showmanship • Efficient and relatively fast • Suitable for banquets

24. Russian Service • Food is presented on silver trays and then portions of food are dished onto plates at the table • Coffee service is after the meal

25. Russian Service An elaborate silver service much on the lines of French service except that the food is portioned and carved by the waiter at the guerdon trolley in the restaurant in full view of the guests. Display and presentation are a major part of this service.

26. Russian Service The principle involved is to have whole joints, poultry, game and fish elaborately dressed and garnished, presented to guests and carved and portioned by the waiter.

27. Russian Service

28. American Service • Food is dished onto plates in the kitchen and brought out to each guest • Coffee is often served with the meal • Serve food from the left and beverage from the right • Often used at banquets

29. American Service The American service is a pre-plated service which means that the food is served into the guest's plate in the kitchen itself and brought to the guest.

30. American Service The portion is predetermined by the kitchen and the accompaniments served with the dish balance the entire presentation in terms of nutrition and color. This type of service is commonly used in a coffee shop where service is required to be fast.

31. American Service

32. Buffet Service Buffets are self-serve at a set price • A style self-service where food is displayed on tables. • The guest takes his plate from a stack at the end of each table or requests the waiter behind the buffet table to serve him.

33. Buffet Service • For sit-down buffet service, tables are laid with crockery and cutlery as in a restaurant. • The guest may serve himself at the buffet table and return to eat at the guest table laid out.

34. Buffet Service The waiter may serve a few courses like the appetizer and soup at the table. • Often high food cost and wasteful of food • Service staff is often reduced for this type of service

35. Buffet Service • An important consideration is food safety, because food often sits out for long periods.

36. Buffet Service

37. English Service • Often referred to as the "Host Service" or called formal Family Service because the host plays an active role in the service. • Food is brought on platters and serving dishes from the kitchen by the waiter and is shown to the host for approval.

38. English Service • The host either serves all guests at the table, portioning food into each guest’s plates directly, or portions the food and allows the waiter to serve. • The waiter then places the platters on the tables. • For replenishment of guest food, the waiter may then take the dishes around for guests to help themselves or be served by the waiter.

39. What factors will impact and influence the selection of service style will have on French, Russian, American, and buffet service?

40. PRICE RANGE. • Three major aspects of the menu program: • The level of cuisine • The menu items selected • The quality of food product

41. MENU ITEM SELECTION. • Catering menu items should be chosen according to how well they fulfill three basic purchasing requirements:

42. The item can be purchased in large volumes at the required quality • The item is available for purchase through normal distribution channels year-round. • The item is available for purchase at a price that results in an overall food cost that yields an acceptable food cost percentage.

43. CUISINE. • Cuisines should be priced according to the target market’s customer needs.

44. FOOD PRODUCTION. • The capability of a foodservice operation to carry on the preparation and service of a menu is based on the production capacities on both equipment and labor. • Discuss staff capability.

45. FOOD PRODUCTION. • Not all prospective menu items can be produced in large volumes. • Discuss equipment concerns

46. SEASONAL MENUS. • Discuss the creation of a complete seasonal menu.

47. AWARENESS OF CUSTOMER NEEDS • An important skill for every catering manager to develop. • The catering service market is highly competitive and requires an ability on the part of management to respond to customer needs, often before they are indicated.

48. KEY POINTS. • The catering menu program includes a series of menus that reflect a variety of catering services and meals.

49. KEY POINTS. • Factors that influence the success of the menu program are table service style, price range, cuisine orientation, food production capabilities, customer awareness, and the ability to be creative and flexible with function planning as well as menu development and pricing.

50. KEY POINTS. • Basic menu formats for dinner, luncheon, and breakfast outline the course presentation of items for catering service. • The style of table service selected by a caterer reflects staff capabilities and the level of cuisine being served.