This document discusses various topics related to meal functions and menu planning for catering operations. It covers types of meal functions like breakfast, lunches, and dinners. It also discusses factors to consider for menu planning such as budget, guest needs, seasonality, and food trends. The document provides guidance on developing standardized recipes, working with suppliers, managing leftovers, and avoiding misrepresentation in menus.
This document discusses various topics related to meal functions and menu planning for catering operations. It covers types of meal functions like breakfast, lunches, and dinners. It also discusses factors to consider for menu planning such as budget, guest needs, seasonality, and food trends. The document provides guidance on developing standardized recipes, working with suppliers, managing leftovers, and avoiding misrepresentation in menus.
This document discusses various topics related to meal functions and menu planning for catering operations. It covers types of meal functions like breakfast, lunches, and dinners. It also discusses factors to consider for menu planning such as budget, guest needs, seasonality, and food trends. The document provides guidance on developing standardized recipes, working with suppliers, managing leftovers, and avoiding misrepresentation in menus.
This document discusses various topics related to meal functions and menu planning for catering operations. It covers types of meal functions like breakfast, lunches, and dinners. It also discusses factors to consider for menu planning such as budget, guest needs, seasonality, and food trends. The document provides guidance on developing standardized recipes, working with suppliers, managing leftovers, and avoiding misrepresentation in menus.
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Lecture 6:
Meal Functions and Menu
Planning AHHM2623 Catering System and Operation Type of Meal Functions • Breakfast • Refreshment break • Luncheon • Reception • Dinner Purpose of Meal Function • Things to consider when planning a meal function is the client’s reason for hosting. • Reasons: To satisfy hunger Create an image Provide opportunities for social interaction and networking Showcase a person, product or idea Present awards Honor dignitaries Refresh convention attendees and sharpen their attention Increase attendance at convention • Basic menus that can be included in a catering program are: Breakfast, lunch and dinner menus, Hors d’oeuvres menus Reception menus Special function menus A la carte menus Beverages menus • Six major factors for the identifications of specific menus: Style of service – determine equipment, staffing and food production needs Price range – determine both the forecasted catering sales volume and the annual profit Menu item selection – based on the availability of raw and prepared food products, the food costs and the quality of food products Cuisine Orientation – determine the pricing structure of the menu program Food Production capabilities – based on available equipment and skill level of the production personnel Awareness of customer needs – reflected in knowledge of current trend in dining eating patterns Menu Planning • Food cost - based on the budget - caterer can give more if the budget is high • Guest background - race or religion • Nutrition concerns - healthy food • Hard to produce foods - difficulty level • Standardized menu offerings – fixed package menu Menu Planning • Variety - to attract clients, able to choose food from variety of menu • Seasonality and market availability • Local and sustainable foods - production of food, other plant or animal products using techniques that protect the environment, public health, human communities, and animal welfare organic food • Product shelf life - fresh food vs canned food Menu Planning • Menu balance - protein, carbohydrate, fibre, nutrients • Equipment - based on equipment available • Labour - experience chef and staff • Matching food and wine - eg.: red meat, red wine and white meat, white wine • Entertainment value - buffet line and food plating • Menu trends - follow current trend • Style of service - American service, silver service The Recipe Manual • Start with recipes you’ve created, gathered, modified, tested and used successfully in the past. • Caterer organize their recipes to make them both comprehensive (complete) and accessible. • Whether the recipe are kept in computer file or arranged in a printed manual, a recipe compilation will help maintain the consistency and efficiency of menu production. • All recipes should: Use only standard measurements Be written with instructions that are easy to understand List ingredients in the order in which they are used Include the number of servings or another form of yield Include notations on ingredients substitutions, quirks in preparation, serving tips and cost of ingredients Include instruction on recipe conversion Standardized Recipes • To maintain food quality, in term of taste and look. • To ensure consistency:
Secure reputable purveyors for ingredients
Implement procedure for receiving and storing food products Develop and test all recipes Compile recipes in a manual Use ingredients that are readily available Purchase and maintain the proper equipment Supervise food handler Taste all products prior to service Educate front-of-house on all menu items The Production Plan • A catering chef will not order the food for an event until a week or less before the event takes place in order to guarantees a fresh product. • Frozen products may be ordered farther in advance. • Certain menu components such as soups, sauces that can be prepared in advance or frozen. • A reputable chef will compile a weekly production plan or prep list. • Based on the guaranteed count. • Working with purveyors Develop relationships with companies supplying ingredients (food products, beverages, paper goods, equipment, office supplies etc.) Consider service and quality when you select your vendors Work with multiple product supplier (quality, price, deliveries) Maintain a good relationship with suppliers by order products as far in advance as possible and pay their bills in timely fashion. • Seasonal Menus Design menus around fresh, locally grown, readily available foods Locally grown products in season are at their best quality and at their lowest price. Perishable food items imported from distant areas often lose quality during transport. Event- and Venue- Driven Menus • Ease in preparing, holding and serving All chefs do the initial preparation of their menu items in advance. Catered food is normally prepared in larger volumes, and only o the extend that it needs only final cooking, reheating or assembling prior to service. Ease of serving – rather than cook whole beef tenderloin, much better cutting the beef into portion-size slices. Foods practical for a sit-down banquet may not be practical for buffet service and vice versa (asparagus placed in chafing dish on a buffet will overcook and deteriorate rapidly) • Matching Menu Items to an Event A catering venue’s atmosphere (beachfront, garden, formal dining room) will influence the menu. Certain foods are just not appropriate for certain events, occasions or venues. For eg. serving mayonnaise, ingredients for salad at an outdoor buffet (unsafe if kept unrefrigerated for too long) Time of event also has impact on its menu design. For eg: Sunday afternoon vs Sunday evening (fancier and heartier menu) Practical Fresh Ingredients
• Meat for Roasting
Practical for catered events. Most are large and serve ten to twenty people each. Eg.: Veal (calf meat) rack, veal loin, beef rib, beef loin, beef tenderloin, lamb leg, rack of lamb, turkey breast
• Meats for Pan Searing, Pan Frying, Deep Frying or Sauteing
These portion-size items cook individually. Have less holding ability. Eg.: Veal rib chops, lamb loin chops, beef loin, beef rib, chicken breast, duck breast • Meats for Braising and Stewing Braised meats, inexpensive and lesser-grade cut. Can be delicious and practical for fall or winter events or when trying to cut menu costs. For eg.: Beef chucks, bone-in chicken, lamb shanks, veal shanks.
• Fish and Shellfish
Have shorter shelf life than meat. Do not hold well after cooking unless cooled quickly and served chilled. Suggest thicker cuts of oily fish, such as salmon, tuna. Popular shellfish items such as shrimp, crab and lobster. For eg.: Lobster Salad, Steamed lobster, stuffed and baked shrimp, smoked salmon, baked clams. • Vegetables Green vegetables are the least stable but the most popular. Root vegetables (carrots, turnips) are stable and simple to cook. Vegetables stews are the easiest to hold and can be prepared ahead of time. Vegetable dishes will be prepared in advance of an event. Green vegetables are typically parcooked in boiling water or steamer, then drained, reheated in batches close to service time. For eg.: asparagus, broccoli, green beans, sautéed spinach • Starch Products Can be served successfully at any banquet if proper handling is exercised. For eg.: potatoes gratin, mashed potatoes, baked potatoes, steamed rice, risotto, stir-fried rice, pasta, lasagne. Transporting Food Full service, off premise caterers always transport food, beverages, equipment and personnel to their events. Some prepared foods do not transport well and are best prepared on-site. Include fruit and vegetables (oxidize quickly) and airy foods such as whipped cream or meringue. Catering vehicle, station wagon, a van, refrigerated truck. Fit the vehicles with speed racks, coolers, crates and boxes to prevent them from moving while driving. Keep the vehicle well maintained and clean. • Packing for Transport Pack food in thermo-insulated containers and coolers to keep food hot and cold. Liquids foods such as sauces, soups and beverages should be packed in containers with tight-fitting lids. Square containers will save space. Used hotel pans to layout portioned food, wrap them completely with plastic film whenever possible. Encourage all employees to lift catering products and equipment safely and properly. Remaining Food • With proper planning, leftover food from a catered events can be minimized. • If the clients does not refrigerated the leftover food until hours after the event, it may be contaminated and cause illness when consumed. • Its best to remove leftover food from the event, store it properly for possible future use. • Food that has been prepared on advance, cooled and stored correctly, and has not gone its final preparatory cooking stage, may be used again. • Leftover food that has been fully prepared and held at an unsafe temperature, should be discarded. • Food donation Menu misrepresentation: • Quantity • Quality • Price • Brand name • Product identification • Point of origin • Merchandising terms • Means of preservation • Means of preparation • Verbal or visual misrepresentation of menu items • Misrepresentation of dietary or nutritional claims