MENU PLANNINGCOMPILED BY

Dylan damascene martin B.Sc in hospitality and hotel management

What is a menu?

Menu is nothing but a list of dishes to be served. In French, menu means ‘in minute detail’ and in English it is also termed as ‘bill of fare’.

Types of menu

menu

a la carte table d’ hote

these are the two common menu usedin hotel’s

MENU PLANNING

Menu planning is a complex management task. The team compresses the

owner/entrepreneur/proprietor, the restaurant manager, the chef. In a large

hotel. The general manager, F&B manager and the executive chef planes the menu. Great care must be taken while planning a menu by balancing the cost, profit margin.

Points to be kept in mind while planning a menu

. Types of institution

. Type of service

. Type of guest

. Seasonal availability

. Utility of the food

. Facilities

. Policy of the establishment

. Cost

. nutritional value

. menu balance

. courses and its arrangements

Points to consider while Planning Menu for

“various volume feeding outlets”

Industries , University , Schools , Hospitals , Crews lines , Air lines , Railways are some of the volume

feeding outlets

Planning menus for

school, collages, industrial workers, hospital theme dinners, crew

lines, air lines, railway lines

TYPE OF OUTLET PLAN

School Age and Nutritive value has to be considered while planning these type of menu

Menu for students of standard 1 to 3 will to be different from those of standard 8 to 10 so they have to be planned accordingly

Collages Nutritive value & the trend in food has to be kept in mind while planning menu

Planning menu for college students is quiet easy because only a limited age grouped students study over here

Industrial workers Cost, Nutritive value, Policy of the establishment has to be considered while planning these type of menu

Menu for workers has to be nutritive, the rules of the institute and the cost fo food has to be maintained

Hospital nutritional value, menu balance has to be considered while planning these type of menu

Planning menu for hospital is quiet complicated because they have to plan different menu for patients, hospital staff, visitors

crew lines Availability, Cost ,Nutritive value ,Facilities available has to be considered while planning these type of menu

Planning menu for crew lines is quiet easy. Only instant and canned foods are mostly use because Fresh foods will not be available all through the days

air lines Availability, Cost ,Nutritive value ,Facilities available has to be considered while planning these type of menu

Planning menu for crew lines is easy because they have only limited choice of food. They are being “ pre-plated” or plated in advance and served to the passengers

railway lines Availability, Cost ,Nutritive value ,Facilities available has to be considered while planning these type of menu

Menu of railway lines has only limited choice of food. they are packed in advance

theme dinners Facilities ,Cost, courses and its arrangements Availability, Nutritive value,Menu balance has to be considered while planning these type of menu

The menu prepared has to be related to the theme of the restaurant. The courses are planned and prepared according to the theme.