What is banquet?

The collection is made up of over 2000

menus from all over the world with a large
part being Australian in origin

The collection functions as a wonderful

. Collect menu resource which displays the changes of
styles in food and menu design over the
items last 100 years

The cruise menus in our collection are

particularly evocative of a mode of travel
and the pace of life of an earlier era
2 Evaluating menu
• Menu evaluation question
• Is menu attractive?
• .Are menu items laid out an attractive?
• .Have guest complained about the menu?
• .Have guest said good things about the menu?
• How does the menu compare with the menu of competitor?
• .Are menu items priced correctly?
• A Menu Evaluation Checklist: Four Key Elements
2 Evaluating menu
• Calorie Counts
Nutrition
Information
• Calorie counts are just one piece of the nutritional picture of a
food
• Nutrition information—like amounts of vitamins, minerals,
fats, carbs, and proteins—is also important
• Nutrition information is also required by the FDA as part of
their menu labeling guidelines, so if you decide to provide
calorie counts, you’ll need to provide this information, too
Nutrient Content
Claims
• Nutrient content claims are phrases like “low-fat” or “high-
fiber” that accompany a specific menu item
• Additionally, phrases informing customers how much of a
specific nutrient is contained in each dish are also nutrient
content claims
Allergen Statements
• Food allergies and intolerances are rampant these days, making
it difficult for many customers to eat safely in restaurants
• Providing allergen statements for the eight major allergens can
be hugely helpful for these folks, as well as for people who
choose not to eat certain foods
Allergen Statements
• Menu planning can be both meaningful only when it is
confirmed beforehand whether the menu being planned is table
d ‘hote or a ‘la carte
When planning
menu
• Language must be easily understood
• wordings must have correct spelling
• T he use of capital letters should be systematic
Reference
• https://home.binwise.com/blog/types-of-menu
• https://assignmentpoint.com/what-is-menu/
• Participants of this Module preparation
CULINARY
ART
Level-I
Acknowledgment
• Ministry of Labor and Skills wish to extend thanks and
appreciation to the many representatives of TVET instructors
and respective industry experts who donated their time and
expertise to the development of this Teaching, Training and
Learning Materials
Acronym
Different types of menus Menu items for breakfast, lunch and dinner

Evaluating compiled menu

 Identify types of Menus

Learning
Compose menu items for breakfast,
Objective of lunch and dinner
the Module

Evaluate compiled menu

 READ THE INFORMATION ACCOMPLISH THE SELF-CHECKS
AT THE END OF EACH UNIT
WRITTEN IN EACH UNIT

READ THE IDENTIFIED

Module REFERENCE BOOK AT THE END

THIS COMPETENCY

Instruction
1.1 Menus for enterprise
and customer requirements
What is a Menu?
• Communication: by advertising exactly what an establishment can offer its
customers, as well as assisting the staff preparing the food
• Selling: by enticing a customer to buy a particular dish
• Advertising: through the development of a reputation for culinary
specialties and/or quality
• Public Relations: creating a focus on the establishment as well as awareness
in the minds of customers, example a customer may encourage his/her
friends to visit a particular establishment because he/she has heard that “the
seafood is always fresh”
1.1.1 Types of menus
• Table d’hôte Menu
 There is a limited choice within each
course

1.1.1 Types of The selling price of the menu is fixed

menus

The dishes provided will be ready at

a set time
 Verbally Menu card

1.1.1 Types of
menus
Illustrations/
Board
Drawing
A La Carte menu
• It provides a choice of dishes within each specific course
• Each dish is priced separately
 It gives a full list of all dishes that may be
prepared by the establishment

Dishes are prepared and cooked as per order

A La Carte
menu
Guests are billed as per the order placed

A certain waiting time has to be allowed for

preparation and serving of dishes
 Wedding

Birthday

Business-based conferences

Banquet
Seminars

Café - all day menu

cyclic menu
Banquet
• Static menu: Separated into categories like appetizers, pastas,
sandwiches, sides, etc
Beverage
• A beverage menu is any menu or section of a menu that sells
alcoholic and non-alcoholic drinks
• A list of a restaurant's drinks are often cocktails, wine, beer,
and other alcoholic drinks sold , or the menu can be displayed
on the wall at coffee shops or juice bars with their list of
options
Dessert
• A list of desserts, like a beverage menu it is often separate from
the regular menu and sold a la carte
• It is usually presented along with the beverage menu again for
after dinner drinks at the end of the main meal
 Establish the enterprise and/or clients requirements for
menu/s

Write menus for enterprise operations

Children's Write menu ensuring menu balance

Prepare menu costing

Produce finished/final menu

 Have a thorough knowledge of dishes
of various meals and cuisines

Know the food cost of different

Children's dishes

Be aware of the time taken for

producing those dishes
Children's
• Meat
• Vegetable
• Farinaceous
• Sauce
• Garnish
• Salad
• Condiment
Basic principles of
organizing a menu
• Cold and warm dishes are listed separately

• Appetizers, soups, seafood and main courses are listed in separate groups

• In every group the lighter dishes are listed before the richer ones

• Salads should be highlighted

• If offered, low-calorie foods should be specially indicated, and

• the number of calories should be stated

• If foods are prepared with organically grown ingredients, this fact should be highlighted to the discriminating customer

• Every dish should be described clearly and simply, in an appetizing way, without being too flowery

• House specialties and seasonal items should correspond to the season and should change accordingly

• The dessert selection should be listed on a separate attractive card

Basic principles of
organizing a menu
• The policy of the establishment
• Competition
• Customer
• Operational aspect
• Gastronomic standpoint
• Nutritional aspect
• Government regulations
Food Cost Factors
• Food cost factor is the cost of the food ingredients compared to
the selling price of the menu item
• The issue with buying food for a menu is that it usually has a
limited shelf life
• Coupled with the fact that it can also be expensive, this places
significant emphasis on the purchaser to make sure he/she
orders exactly what is needed, as well as scheduling where and
when it is required
1.2 .1 Factors which will affect
purchasing include

• Regular menu changes

• Slow moving dishes
• Diner’s fluctuating choices; how many customers will come to
the establishment today?
• Staff not adhering to standard recipes
• Food wastage and theft
Factors to consider
when planning menu
• Quality standard-flavor

• Texture

• Color

• Shape

• Consistency

• Palatability

• Visual appearance

• Aromatic apparel

• Temperature

• Low fat
Factors to consider when planning menu

• “butter” must use butter not margarine

• “Fresh” must be fresh not fresh frozen

High fiber diet Vegetarian

1.2.2 Standard
Recipes
• Summary of ingredients
• Required quantities or each item
• Specific preparation guidelines
• Garnish and service details
• Portion sizes
• Accurate costs
• wastage percentage
 To know how much food to order

To know what yield is obtained from each

food item
1.2.2 Standard
Recipes Helps to calculate the cost of each dish on a
menu therefore its selling price

To ensure each customer receives a meal that

is uniform in quantity and standard
1.2.2 Standard
Recipes
• Portion sizes to be determine
• Number of courses to be served
• Size and design of crockery
• Type of customer
• Menu pricing structure
• Portion sizes to be control
• Buying food of specific portion size
• Training staff on how to control portions and why it is important
• Using appropriate utensils, equipment and measures to serve food
• Supervising staff during service
Selecting and using
menu
• The better restaurants will have a manageable menu
comparable to the number of staff in the Kitchen
Mains
• Beef; Lamb; Chicken; Fish; Seafood; Vegetarian options
Mains

• Potato dish • Chocolate flavoured

• Citrus flavoured
• Green vegetable • Hot dessert
• Salad • Cold dessert

Side orders Desserts

Coffee Selection
• first courses Appetizer
• Soup Menu
• Salad
• main dish
• Meat
• poultry, or fish
• Vegetable accompaniment
• dessert dishes Salad
• Fruits and cheese
Coffee Selection
• ensuring menu balance
• finished/final menu
• registration of guest
B .cyclic menu
• Menu costs refers to_______________
• price adjustments
• costs that come with changing prices
• describe the cost incurred
• All
B .cyclic menu
• From the following one is not describe the characteristics of the menu
• It reprint
• update price lists
• prepared by unskilled person
• None
• Write the concept of the menu
• Write at list four point that should be considered when menu
planning?
• Write at list two class of food?
2.1
Understanding
types of menus
 Buffet_ is a self service system of
dining in restaurant or parties

Coffee house- A coffeehouse, coffee

2.1.1 Table shop, or café is an establishment that
D’hote primarily serves coffee of various types,
notably espresso, latte, and cappuccino

Cyclical menu- A cycle menu is a

series of menus that is repeated over
a specific period of time, such as 4
weeks
 Advantage of cyclic menu
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Advantage of cyclic
menu
• Breakfast menu- Breakfast is the first meal of the day usually
eaten in the morning
Advantage of cyclic
menu
• luncheon menu- a luncheon is any formal meal served between
noon and 2pm
• Dinner menu- Dinner usually refers to what is in many Western
cultures the largest and most formal meal of the day, which is
eaten in the evening
 Ethnic menu- Broadly speaking, ethnic foods are defined by
others outside of the respective ethnic groups as cuisines
originating from the heritage and culture of specific ethnic groups

Specialty menu- A specialty menu is a amalgamation of

both à la carte and semi à la carte items

Advantage of Room service menu- Room service or in-room dining is a

hotel service enabling guests to choose items of food and
cyclic menu drink for delivery to their hotel room for consumption

Lounge menu- Lounge Menu: A LOUNGE menu

is offered either in à la carte or semi à la carte style

Static menu- The larger menu of an establishment that

doesn't usually change in terms of its food and beverage
items is called a static menu
Advantage of cyclic
menu
• Du jour menu- Du jour menus change daily, depending on what's available
or what the chef prepared
• Wine menu- A wine list is a menu of wine selections for purchase,
typically in a restaurant setting
• Desert menu- In a restaurant or café, the dessert menu is a list of the
desserts that are available
• Beer menu- Create a beer menu template to present your drafts,
domestics, and bottled beer offerings
• Cocktail menu- A cocktail is an alcoholic drink which contains several
ingredients
Advantage of cyclic
menu
• An à la carte menu: - is one in which each individual item is
listed separately, with its own price
2.3 Composing table
d’hôte menu items
• It is a meal divided into a set number of courses with limited or
no choice with in these
• The selling price is fixed and all dishes are usually ready at a
set time
• Menus are changed daily and have the price mentioned in
bottom right hand side corner
2.3.1 Types of menu N.B read under unit
definition one