Menu Planning

Irene Ratri Andia Sasmita, STP., MP

 Definition
• The menu derived from french “Le Menu”
means a list of foods presented to consumers 
• List of foods can be ordered
• List of foods can be served
 Menu Function - Budget
The menu can explain what
foods to buy. It is mean
determining the required
budget.
 Menu Function - Utensils
Planning a menu means
thinking about the
equipment needed

Dish Equipment
Fried chicken Bowl for marinade,
pan, knife
Gado-gado Cutting board, knife,
platter, pot
Menu Function – Processing time

Dish time
Braised lamb 30 minute
Roast chicken grandmere 30 minute
 Menu Function – processing Technique

The menu prepared will

have an impact on the skill
needed

Dish Technique
Fried chicken Cutting, marinade,
deepfrying
Steak Cutting, marinade,
grilled
 Menu Planning
• The following factors must be considered
when planning a menu :
– Taste
– Variety
– Appearance
– Nutrition
– Production
– Price
 Menu planning - Taste
• Taste is a major reason customers go to
restaurants
• Foods should be selected that taste good
together
 Menu planning - Variety
• Restaurants need to provide enough variety to
meet their target market plus a few other
people
 Menu planning - Appearance
• When you are planning a
menu you have to think
about how the foods will
look together on a plate
or on a plate next to each
other.

• One color meals look

unappetizing.
 Menu planning - Nutrition
• People have so many choices in places to eat
restaurants are mainly concerned with taste and
appearance. However, due to a recent trend in
healthy eating, many restaurants are now
offering low calorie and low carb options.
 Menu planning – Production Methods

• Time must also be a factor in production.

Complicated recipes that take a long time to
prepare shouldn’t be served in a quick service
restaurant.
• Some restaurants require deep fryers, large
mixers, walk in refrigerators, etc
 Types of Menu
• In terms of the presence of a dish : Fixed menu
and Cycle menu
 Fixed menu
Offers the same foods every day. These are
typically found in fast food restaurants,
ethnic restaurants, and Hotel.
 Types of Menu
 Cycle menu
changes foods daily for a set period of time
and at the end of that time the menu repeats
itself every week, 2 weeks, or month.
Example : Hospital, schools, factories
 Types of Menu
• In terms from the pricing
 A la carte
Offers each food and beverage item priced
and served separately.
Example : Cafetaria, fine dining restaurants
 Types of Menu
 Table d,hote
It lists complete meals, from appetizers to
desserts and sometimes beverages, for one
set price.
Example : Banquet menu
 Suggestion of menu preparation
1. Make a dish plan
2. The menu is used as a reference, both for customers
and employees.
3. Menu can be used as guidelines expenditure material
4. Consider the menu aspects created
– General aspects of budget, equipment, skills, and
time needed.
– Specific aspects include variation and balance of
menu combinations.
5. Enter new dish in order to become favorite foods
 Suggestion of menu preparation
6. Use ingredients according to the season
7. Prepare "minimum use" ingredients that
are easily rotten.
8. Use of food ingredients in full 
 Assigment
1. Make group (3 people)
2. Make your planning menu min 3
(Japanese, Indonesia, Western)
3. Analysis menu function
4. Presentation
THANK
YOU