Menu is a french word which means a list of articles offered for sale which may also be called programs of meals or silent salesman. Its objective is to present a list of dishes or courses eatable and beverages.
Menu planning is an art and science which requires an extensive knowledge of food and their basic methods of cooking, services as well as an understanding about the nutritive values of different food combinations. One of the most important object of organization and planning in food industry is menu planning. Compiling of the menu needs careful selection of the dishes for different courses according to the nature of the restaurant. It also includes things like satisfying the customers or guests and then utilizing the skills and abilities of the available man power.
The planner must have a vast knowledge of food and should be able to plan and visualized interesting combinations and should offer best entrees have to be roasted or fried, braised, steamed, baked, sauteed etc. There must be a variety in food items and their presentation.
For Example:
When ever a soap is prepared with a vegetable, the following courses should include a variety of different vegetables from the ones in the soap. The use of vegetables and fresh fruits will add colors
and texture and flavor in every menu.
1. Factors Which Influence Menu Planning:
If the establishment is situated in the business area the menu should be planned in certain way so that the service would be quick and the price of the menu should be moderate menu patterns will be different according to the location.
2. Types Of Customer:
Type of people their age group, religion, occupation and spending power should be thoroughly considered because seating habits vary with age group and people doing physical jobs required more valued meals then the others.
3. Seasonal Availability:
Although in these days of cold storage ingredients for all recipes are available, yet food in season should be included in the menu.
4. Availability Of Equipment In The Kitchen:
Menu should be in accordance to the equipment in the kitchen for example: to plan menu for 25 roast dishes with only 1 oven would make it difficult to service.
5. Left Over In Hands:
It is better to use left over and recover some cost rather then spoiling the food. The ability of a Chef is in converting the leftovers into a new dish.
6. Cost Of The Menu:
The selling price of the menu should be kept in mind at maximum level so that the food cost is well counted.
7. Policy Establishment:
Certain establishments may not be serve exceptional food because of their policy for example: pork sometimes even beef.
8. Service Hours:
Service hours also determine the type of menu of the establishment. Menu should be nutritionally balanced.
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