<1 So een td : ‘There aresoocen players, retired:people, vegetarians, etc. The menu ‘compiler must keep this in mind when selecting food that wall satisfy this diverse group. clients needs ree Sient has biological and psychological needs that have to be fulfilled. Te biological needs canbe fulfilled, by providing a nutritionally balanoed diet The customers culture, religion and education determine the psychological needs. Tre climate, the kind of food that wns available where he grew up, the age and sex of the customer also plays @ role, ‘The clients expectations ee ‘When compiling his menu the caterer must ensure that his dishes have an appeal on the specific group of customers he wishes to attract, e.g if the dishes on the mem is named with French terminology the customer will have high expectations of a sophisticated meal. ‘The occasion If there is a specific occasion such as an anniversary, the customer would like an elaborate and smart meal, but if itis just a quick meal in during lunch, something simple would be sufficient Availability of food ‘Knowledge of fresh fruit and vegetables and their seasons enable a planner to include them ‘on the menu while they are at their peak of quality and at an affordable price. It is important to keep abreast of new items on the market that would add interest to the memu. Personnel ‘The number and skill of employees are factors to be considered when determining the variety and complexity of a menu. Work schedules must be considered for all days because some foods require advaice preparation, Menu items should be planned that will enable the employees’ workload to be spread evenly ihers-/ ake day and that will not result in too much last-minute preparations. Food combination This will depends on the time of the year, time of the day, type of customer, etc. There should not be repetition of basic ingredients, cooking methods, flavours, textures, and shapes — as previously discussed. 45.8 The importance of a menu for a catering operation © The menu determines to a large extent customer satisfaction and thus the success of the foodservice. © Itinfluences the purchasing commodities. © affects the number of personnel needed and their work schedules. © twill:detérmine the design of a new kitchen. 4It will influence the selection of equipment. Itreflects the overall style of the establishment Itis closely tied with financial management. It is used to promote the food service. 5.9 The aims of a menu in selling food to customers. © The firs aim is to give customer satisfaction. The foods listed on the menu should live up to the customer's ons. If a dish is described in a certain way it Shoull be served exactly as specified on the menu, The customer should always fee! they are getting value for money. ©The purchasing and preparation of food should be tothe standards specified on the menu. © Tomake a profit should always be kept in mind. Keep to specified portion sizes. 5.10 Factors which influence menu. pricing ©The purpose of the organisation will in uence menu pricing whether profit is the major goal or whether the objective is to provide nutritionally adequate meals at ¢ reasonable cost. © Theselling price of the iterss on tic suocit crust fall within the guidelines of the foodservice and the amount the customers are willing to pay. ©The selling price in commercial food services is based on the cost of food plus Jebour plus operating costs and plus the profit. 5.11 Left-over food ‘The best way to work with leftovers is 7 Careful planning, portion control ani <= x cooking reduce leftovers. Limited ‘menus, those with fewer selections, decrease Unless you use portion control meat and frozen and canned vegeiables you will bave Jeftover, You can either throw it away (that you can’t afford) or you can plan recipes that utilize these trimmings. For example: Use small meat scraps for soups, patés, creamed dishes or croquettes. Use larger meat trimmings for stews. Use bones for stocks and soups. Use vegetable trimmings for purées, soups, stews, stocks, filling for omelets and cxtpes. © Use day old breads for stuffings, French toast or croutons. eeoe weer Don't add an item to the menu unless you can use it for trimmings e.g. boiled potatoes for croquettes or roast chicken for one day and chicken salad for the following day. Remember to handle all leftovers according to proper sanitary procedures. 355.12 Types of menus » “This mean offers a set number of courses with a very limited number of choices at each course. The price quoted is usually how much the meal will cost if the customer has one dish from each course. The customer nommally waits for a short while, since the kitchen prepared dishes in advance on an expected number of customers for each dish. m This memu has a large number and a wide selection of dishes. Each dish is individually priced and customers can choose what ever they like. Customers have to wait longer for their dishes to be cooked individually. Plat du jour ‘This is the dish of the day and is planted and written daily. It is a dish offered as an alternative to the set main-course menu items. This dish lets the chef take advantage of food in season and special offers from suppliers. ~ Special function menu This will be arranged by the food service in consultation with the organiser of the function. The customer’s requirements are taking in account within certain limits. Function menus are adjusted for a special traditional occasion such as a wedding or Christmas meal. . Breakfast menus * Continental breakfast: ‘The Continental breakfast is a plain and simple meal and does not usually contain any hot dishes. The most basic menu is table @’dte and includes the following: * Fruit or fruit juice * Rolls, croissants with jams end 27 * Coffee or tea ‘Some Continental breakfasts in es ss snd cheeses and cereals. * English breakfast ‘The English breakfast consists of severai courses, with a choice of items for each course. It is usually a table d’hote menu, and would probably contain some of the following, * — ‘Fresh fruit, fruit juices * cereals, porridge * smoked fish, kedgeree * eggs cooked in a variety ways, bacon, sausages, tomatoes and mushrooms toast, rolls, croissants served with preserves coffee or tea * American breakfast ‘There is a similarity between the American and English breakfast that they both serve basically the same protein foods. The Americans serve pancakes or flap jacks with maple syrup instead of cereals. They add to their main dish a form of potato like French fries, potato skins, hashee, etc. They drink a lot of coffee right through the meal. 36+ Branch menu ‘This is a combination of breakfast and Junch usually served after nine o° clock and before noon. The menu consists of interesting breakfast dishes followed by simple and light lunch dishes. The menu starts with fresh fruit juice or punch, which must be served well chilled. A starter is not essential but it stimulates the appetite - fresh fruit with yoghurt is ideal. Next on the menu is a choice of one or two protein dishes ‘as main a main dish; egg, meat or fish. Vegetables like stuffed tomatoes, mushrooms, baby marrow, creamed spinach, croquettes or fritters can be served with the main dish. A variety of breads are a necessity. Interesting rolls like brioche, croissants or a plait, whole wheat-, buttermilk- cheese- or mealie bread may be served. Muffins and scones with butter, jam and grated cheese are also a good choice. ‘Apple tart, cheesecake, crumpets or pancakes with a sweet filling can be served as a dessert. The meal is concluded with a steaming cup of coffee or tea. Lunch menu * Buffet meno Lunch is eaten in the afternoon between 12:00 and 14:00. According to the type of food service this can be the main meal of the day with dinner being shorter and lighter, but in general, lunch these days is lighter with not much time and money to spend on. ‘The food service has to provide a range of lunch options — from a light snack for people in a humy, to a more formal meal for people who are using the meal for business or pleasure. ‘A traditional lunch menu may include the following courses: * Starter - soup, fruit juice, hors d’ oevres, pasta or egg dishes. * Fish = poached, grilled, shallow-or deep-fried. * Maindishes int coasted, grilled, stewed or boiled and. * Dessert - bot & Cheese - ca of cheeses and biscuits * Coffee This is one of the most convenient ys to entertain. Each guest serves himself and it can be a finger or fork buffer icy cau zat {rom trays on their laps or sit ata table. A breakfast, brunch, lunch, dinner or any ftagor meals and cocktails can be presented in this way. The selection of food is numerous «nd eye eppea! is important. The buffet tables Should be placed in such a way that the guests can move easily. More than one serving point is necessary for many guests. For finger or fork buffets individual pieces of meat, poultry or fish are served so that the guests while standing and balancing a plate in one band can eat them. Salads should also be Sesibly prepared so thatthe guests can handle it with ease when using their fingers of forks, Pats terrine, mousse and spreads are all also suitable dishes. For snore information see “Catering for all occasions ~ Christa Kirstein.” Afternoon tea ‘An afternoon tea for friends may be formal, but it is usually informal. A festive atmosphere ae te owated ifa tea party is held in a garden under umbrellas. It could also be held in the Siting room or living room. I less than ten guests are attending the ideal is around the 37dining tle. Otherwise the tea is served from a side table or tea trolley Ata formal teas i jeshments should be small, neat and there should not be too much. A tea party does Toe re aL Savoury end swoct rofeshmets we served, Serve a maximum of 4 Types and serve the savoury sacks first. Be careful of too many rich dishes. Avoid res Oe. cream fritters and muffins with cream. Serve hot and cold refreshments and co not repeat the same ingredient. For further information; - “Catering for all occasions ‘High tea High teas ae traditional in England and also popular in Scotland. This meal is eaten late in the afemoon, normally just after five o'clock. The highland farmer often enjoys this meal and after the meal he would secure the animals for the night. It isa light meal and the tables are Inid elegantly for the occasion. Example of a high tea menu: Dinner meno ‘Dinner is eaten in the evening and is usuziiv 4 ‘ormal meal. This tends to be the most important and substantial meal of the day is: mos: peuple and is also often used for celebrating special occasions. The menu can be of any type and the number of courses and the type of dishes can be of big variation. There are normally three and more courses. A table d’héte menu for a dinner may contain the following: = consommé or veloute = shellfish, poached, grilled or shallow-fried Entrée = kebabs, vol-au-vent, fillet mignon or small lamb cutlets ‘Main courses ‘A roast of meat or poultry, fried, grilled cuts of meat served with vegetables. Dessert “ hot or cold Cheese board ! Coffee Supper menu ‘The supper menu is also eaten in the evening like dinner, but it is a less formal meal. It is usually not more than three courses; a starter, main dish and a dessert. The dishes are lighter ‘than those served at dinner, 38‘Room service meny ‘Certain hotels offer room service menus from which guests may order light meals to be served in their rooms. The orders are given over the phone and the food is delivered to the rooms. This type of service is American. The menu consists of a complete wine list, appetisers, soups, salads, hot and cold entrees, hot and cold sandwiches, vegetables, and an assortment of desserts. It is important that room service items have good hot and cold holding qualities. Canteen menu ‘Traditionally light meals and snacks are served from @ counter, where waiters encourage the guests with the selections, as they move along the counter displaying the food choices. 5.13 Principles of the layout of the menu Write out a menu or have it printed for formal occasions. An example of a three-course Principles of writing out the men: ‘The word “MENU” must be lange and clear in the middle of the top. ‘The type of meal like “DINNER” must be stated under “MENU” ‘The courses must be in the order it will be served — ending with beverage. There has to be definite spaces to separate various courses. Foods eaten together must be grouped together. List the most important dish of the course first — it is usually the protein. Vogetables may be centred or written to either side of the centre under the main dish. “Write the first letter of each word with a capital letter. Give a reasonable description to avoid confusion, but avoid long descriptions. Items like butter, milk and sugar need not to be stated if it is a general accompaniment, e.g. bread and butter. Special sauces and dressings have to be mentioned, e.g. vinaigrette salad dressing. © The menu must be dated — either at the top or the bottom. - 39Module 6: MODERN SERVICE ORDER 6.1 Terminology A menu is divided into different courses. A course is a dish ‘which is served with accompaniments, e.g grilled sole, chips ‘and green salad are eaten together and forms a course while baked custard and caramel sauce are eaten together as a dessert and forms another course. Hors d'oevres: _It is the French name for appetiser and itis light, tangy, salty snacks just to stimplale the appetite. Farinaceous: It is Italian pasta or rice. Pasta such as spaghetti, , ravioli, canneloni, gnocchi, ei. can be served as a preliminary course at lunch, either in place of o; ‘umbers of people over a limited pericd of jon, It is the best way of feeding large Advantages of a table d*hote menu © The production and service is easy. «Forecasting and purchasing are simplified. © With repeated use of menus and dishes, employees workloads can be equalised and distributed fairly. ‘+ Itis easy to control and operate and give less wastage of food. Disadvantages of a table d’béte meau © The set price is charged whether or not the full menu is consumed. ‘¢ It's sometimes difficult to estimate the number of customers and therefore the number of dishes. Example of a traditional table Chate menu© Itcan be prepared by Jess skilled staff, once production methods have been eared. + Ttrequires fewer food items to be held in stock. ; + Ttwill reduce food wastage, as not so much food will have to be prepared in advance. ; Iti belp to maintain the required standard of food production because the chef will find it easier to supervise a smaller number of dishes. 12 Menu specifications ‘The menu is important to a catering business becuse it gives practical expression to its catering policy and intention. Except for the menu, additional information can be listed to ensure that the dishes are approprizicly served. Menu specifications will guide food and bev-1 ‘Procedures. Pictures and diagrams may also be specifications to ensure that menu intentions a ctf to be sure of all the support the menu ‘ately carried out. Example of mens specification SH 250ml Celery | Main kot plate ‘Silver nureen and ladle, Serves from soup guésidan with underplate, 100g Chicken ala | Main-hot plate (Copper casserole and laddle, King Butter SGill oom /panty | From ice palin still room into butter dish 73 Eunction forms ‘The following forms are needed for effective planning of functions: A. Function order form: It records the customer's demands. B. Function prospectus: It details what is to be provided. C. Letter of quotation: It spells out what will be provided and the price thereof. D, Banqueting booking form: ‘The customer fils in this form as a ‘written confirmation of the function E. Wedding reception booking form: Written detail of the wedding to be confirmed. rR Dispatch list ‘A list of food and equipment to be delivered for an outside catering. Students have to compile and complete all the different forms following: 4inchuge Maat ime ‘Telephone oumber Vecated by ‘GUARENTEE Banquet room Cuan tp: Gaunt mam er en Seen oe coremawn, Baars ee MENU Lobby butlatn Bours posting ater cores | 1 Prin I i Vegetable 1 Tables ana eating sana na ws Deson | Sure of persons fp tle Cotte, te. mk rats and utr Inciased wih 2 {Seu ct up separate bles fr mesting and dining eguias meas. Price per cover R i Pius VAT and 15 % greulty jm 0, { ver insinetions Cotes breaks Special neecs Vea/eotee ols bacuts Movie teen _ suum _ PR ep nn ‘iscrooare Fiano _ ‘Bar requirements Sugeare ot unctan Nemes uu and Day oom Fant Name of organization Adaress Telephone ‘Name of represemaive seems esponaiby ol pany Plc (our person) Extras: wines coriage cigars ciguenes music Telephone Cash deposit Credit approves Number guaranteed Butler Copies (origina 12 Notty depanmant heads Hi i iATYPICAL LETTER OF QUOTATION The Secretary, ‘The Maat Cleavers’ Association, LONDON nwa? 61n Novamber 1967 Doar Mr Carver, Following our recent tak, | have pleasure in confirming that « tentative coe annual dinner dance for approximately 250 persons on Friday, 27th January 0») has b90n made of th balloon for your (Our ballroom will accommodate a maximum of 300 partons 161 thls type at hunetlon, {enclose menu samples for you cansideration at the price ‘exclusive of reception drinks which } gathored you wishes sa ) ye Incicated. Ths price quoted per head are sc) on u exsh Gals (0 all except afital gueet, The charge includes hire of private accommodation, floral dacs (afreuhments of a choice of tea, sandwichos, pastvias and icus cites and , ata set time later in the evening, light Ten por cont Is added to the total of the account 10 include ota grates, vit ine axception of wine walters who, where drinks ‘are served on a cash basis, may receive gratules et tables at i ine of nervice at guests’ discration, Special cloakroom ‘accommodation form pan of the balioom euito ad vi le for quosts, and this Ia inoludad in the above chargé We can supply and print menu card timiiar 10 tho enclosed aanyple a a charge of per hundred. Should you need tho orvices of @ toastmaster, his 6 wit! be for the duration of tha reception and dinner only, oF uel 11:30 p.m. You may with to make your own arrangements for an orchestra bu, whould you wish, wo ahall be happy to have our musical rector quote for you. We serve dinner to members of the orchastra and to de Wasinasier at @ charge ol per hand, {do hope we shal have the pleasure of catering for you. We shall spare no effort to ensure the complate success of tho ‘occasion, Yours sincerely, ‘A. MERRYTHOUGHT BANQUETING MANAGERAn example of a banqueting booking form BANQUETING BOOKING FORM ‘To ensure that all arrangements for your function are to your complete szistaction wal you please complete the following cma ‘and return t0 us at least one month betore the function. We would be graelul for your writen confirmation and Ri....-.-—-----.-- Beposit as soon as possible. Deposits are not ‘e1umable i a funcion is cancelled within two months of the Gale i should have taken place. ‘Name of organization ‘Name of organizer Oat of function ..... Type of Aunction Venue wines, cash/account Wines and tqueurs to be served cash / account bar hire We can arrange a1 an adstonal cast ya/po Table plan Top table wan springen square horses haing bone Plas let us rave you able pan seven dye belore yous coon Background music reuied euing recenton Band or Disco We can ange a an accona cos yes/no Aeconmedition Pease in us i you requte any acconmedaion yes/no yes/no-e- An example of a wedding reception booking form WEDDING RECEPTION DETAILS In order to ensure that all the arrangements for your funcsion are to your satisfaction, we would be grateful if you would ‘complete the following details and return them to us one month belore the date of your function, We would appreciate your writen confirmation and R... swe JopOSit a5 GOON as possible ‘etumable if your function is cancelled within two months of the date it should have taken place. Your depost is not Name of groorn Name of bride ...... (Name, address and telephone number for correspondance Venus... ‘Manu and cost Time of meal... Reception close Numbers . - (final numbers to be given five days belore your reception) Table plan to be given seven days betore your function Flowers can be arranged to you requiements at an additonal cost yes/no Bar Open... to... cash/account R bar hice Background music required during reception yes/no mal yes/no ‘Band or ico Can be arranged at an adstional cost yes/e0 Cake stand and kre A. yes/no Changing room : Yes/no Wine cash/account Details of wine and liqueurs to be served ‘Accommodation required The mesi wil be served promptly at ihe designated time, However, if quests are tate thereby causing a delay, i! may be that we will have to proceed with functions in other venues belore being able to continue with your service.Place of function Type of f2nc00 one Numbers :0 be catered ate of ncn Time of funcion Van depamure time Grocery, glass, siver Linen, ee ame ‘Amourt hem ‘Amoure item srapetnt coupes linen cloths hors coeuve plates small come Ingen scr menu soup plates Inen servers fsh plates paper sernenes {wit at nems, 0.9, cote sweet plates cheese plates it pales Commodities (oo) side pare Otner equipment | fea exes | cote cups ane | Aenoure om | sass | Amount tam toes pois - ' | “ables and testes As demanded by men nas pls staples such as tnamet jugs sims sane cm collse spoons enews twelve galion uns cs ae ranegation uns table orks tals biscuits = tiaras and ‘spoons coftee voegus ice seners oe ies rove (bane) Cheese ashes seis nik hc tye iver ta a tence dishes cream jase cisnes flower vases sauce boat cream jugs suger, atc _ champagne glasses shery glasses stim vine glasses fqueur glasses wine colers coca gasses pony olasses umblers pom glasses ‘An example of an. outside catering van dispatch listLITERATURE COLLEER, M; SUSSAMS, C (1990): SUCCESS IN PRINCIPLES OF CATERING CRACKNELL, HL; KAUFMANN, RJ (1983): PRACTIC AL. PROFESSIONAL CATERING FULLER, J 4990): Bik 28 RESTAURANT SERVICE FULLER, J 0989): © “ria. TABLE SERVICE FOR sURANTS GISSLEN, W (1995) 3» EDITION PROFESSIONAL COOKING KINTON, R; CESERANIL, V (1989): THE THEORY OF CATERING KIRSTEIN, C (1995): PRETORIA. - CATERING FOR ALL OCCASIONS