Chapter 3: Menu Planning
American of plate service
Food items placed on plates and delivered to guests
Family style of service
Food placed on platters on table, guests self-serve
What factors are cycle menus effective for? (3)
Food/labor cost control, forecasting, purchasing
French style of service
Foods partially prepared in kitchen, finished in dining room
A la carte menus
Customer can choose food items individually instead of the full meal, which makes pricing of food item separate
Russian style service
Customer's portions are transferred by waiter from platter to the customer's plate
What type of menu are used for hospitals?
Cycle menus
What is the menu implementation of commercial foodservices?
Essentially uses the basic rules of menu planning; serves as marketing/advertising tool
What is the Child & Adult Care Food Program?
Est. 1968; provide federal funds for meals/snacks to public schools and childcare centers
Where should the bar service be placed?
Placed where guests can see it on arrival
What are cycle menus?
Planned series of menus that change daily, weekly, biweekly, monthly, seasonally
Du jour menus
Planned, written, and priced daily (specialized)
English style of service
Platters of food placed in front of host, who places on individual plates
What are non-selective menus?
Single menu item in each category
Types of menus (3)
Static/set Cycle Single use
Factors considered in menu planning (5)
Top: Type of foodservice Cop: Clientele Found: Financial limitations Food: Food availability Porn: Production capabilites
T/F To qualify for reimbursement, elementary and secondary schools must adhere to dietary guidelines
True
These menus can also be selective or nonselective (i.e. options to pick)
True
What are selective menus?
You can choose from 2+ choices of foods for each category (category: entrees, sides, breads, desserts)
What are the cause of semi-selective menus?
excessive labor/food costs, inadequate storage area
What is the menu implementation of hospitals?
more specialized diet menus are required; the specialized menus are built around the BASIC MENU
What are static menus?
same menu items DAILY that can change according to: seasonal, food cost price changes, and customer tastes ex) restaurant style menus
Since it costs labor to produce food in the kitchen, what helps when planning a food budget?
selling price helps determine food selection
What methods help to create a appetizing and cost-effective dish from the menu? (6)
1. variety; good nutrition 2. Eye appeal (food porn) 3. Contrast in texture and flavor of dish 4. Plan for consumer acceptance 5. Plan for financial, production, and service limitations 6. Plan to minimize leftovers
Prix fixe menus
Complete meal for fixed price but offer choice within menu category.
What are the steps in menu planning? (9)
1. Determine time period for the menu (breakfast, lunch, dinner) 2. Select menu items 3. Select entrees for menu cycle 4. Plan soups/sandwiches, complementing vegetables and salads 5. Variety of bread 6. Plan light dessert 7. Choose breakfast items 8. provide choice of beverages 9. evaluate menu
What factors must be accounted for non-selective menus? (2)
1. Include foods from each food group 2. Menu must have options for food allergens or diets.
What methods help to create an effective menu? (7)
1. Menu forms specifically created by TYPE and NEEDS of the foodservice 2. Establish a ubiquitous recipe file 3. Keep up with periodicals and foodservice publications 4. Menu suggestions 5. Look at previous menus 6. Get menu evaluation data by customers and staff 7. Check Dietary Guidelines for Americans to check if all is in health code
What are single-use menus?
Menus written for special event, holiday meal, or catering function
Maximum capacity at the wine and bar service?
1 bar per 100 people attending, 2 bartenders per bar
What are the names of four menus by pricing?
1. A la carte menus 2. Table d'hote menus 3. Prix fixe menus 4. Du jour menus
What is essential when menu planning for older adults & the disabled? (4)
1. CUSTOMER INPUT IS ESSENTIAL 2. Must follow Child and Adult Care Food Programs (CACFP) guidelines 3. Must follow Older Americans Act (OAA) 4. Must follow Dietary Guidelines for Americans
What are the responsibilities for planning menus for special meals, receptions, brunches, buffets, or catered events? (4)
1. Plan menu 2. Determine financial limitations 3. Supervise setup of room 4. Keep detailed report of MENU, GUESTS ATTENDING, QUANTITY FOOD, LEFTOVERS, INCOME/EXPENSES
What is the typical setup of a buffet? (4-5)
1. Salad station 2. First entree station 3. Second entree station 4. Dessert station --> AT LEAST ONE CENTERPIECE FOR QUICK CUSTOMER FLOW
Dining room preparation for banquet service?
1. Tables 4+ feet apart 2. Covers should be 20-30 inches apart 3. Napkin left of fork 4. Glass at tip of knife 5. Decoration at center of table
What is the School Breakfast Program (SBP)?
1975 Amendment: For reimbursement, schools must adhere to guidelines
Factors to be considered from clientele
Age, gender, nutritional needs, food habits, individual preferences (vegan, keto, religious)
What are the production capabilities? (3)
Available equipment, Number/experience of employees, & distribution of work in prep areas
Table d'hote menus
COMPLETE meal for a fixed price (banquet menus, valentine's day menus)
Which 3 elements do buffet platters need?
Centerpiece, main item, and garnish
Factors that could affect the menu (4)
Clients Budget Location Type of food service
