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Menu Planning Essentials and Guidelines

Menu planning involves creating a list of food and drinks offered at a food establishment and determining necessary supplies and equipment. Proper menu planning provides advantages such as adequate nutrition, sustainability, and customer satisfaction while considering various factors like food habits, preferences, and budget. Guidelines for writing a menu include capitalization rules, item ordering, and proper spacing for clarity.

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40 views18 pages

Menu Planning Essentials and Guidelines

Menu planning involves creating a list of food and drinks offered at a food establishment and determining necessary supplies and equipment. Proper menu planning provides advantages such as adequate nutrition, sustainability, and customer satisfaction while considering various factors like food habits, preferences, and budget. Guidelines for writing a menu include capitalization rules, item ordering, and proper spacing for clarity.

Uploaded by

chaduncil
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

Introduction to

Menu Planning
What is a Menu?
A menu is a list of all food and drinks that
is offered in a food establishment (e.g.,
restaurant, café, bar)

Menu Planning is a process of determining


the food supplies to be purchased, the
kinds of equipment to beused.
Advantages of Proper Menu Planning
 Adequate nutrition
 More varied & interesting meal
 Economical use of time and energy.
 Maximum use of available resources
 Pleasing and satisfying meals
Advantages of Proper Menu Planning
• Sustainability
 Use of locally grown/produced items
 Use of “in season” foods
 Use of sustainable seafood
 Limited use of processed foods
 Replacement of meat entrees with
vegetarian entrees
Factors to Consider in Menu
Planning
• Customer Satisfaction
• Sociocultural Factors
• Food Habits & Preferences
• Nutritional Influence
• Aesthetic Factors
 Flavor
 Consistency
 Shape
 Color
 Texture
Other Factors Affecting Menu
Planning
• Family size or number of diners
• Age of family members or diners
• Special diets
• Activity of the family members or diners
• Needs and preferences
• Amount of Time
• Food budget
Other Factors Affecting Menu
Planning
• Food cost and profitability
• Nutrient contents
• Availability of food supplies and equipment
• Variety and menu appeal
• Occasions
• Environmental conditions
• Availability of foods
Component of Menu Planning
• Meal plan – refers to
the number of meals
offered over a specified
period of time, usually
24 hours.
• Menu pattern – this is
an outline of foods to be
included and the extent
of choice at each meal.
Guidelines in Writing a Menu
1. CAPITALIZE all words except articles,
prepositions, and conjunctions.
Ex. Chicken a la King, Chili con Carne

2. No abbreviations. (SM, BT,CM)


Guidelines in Writing a Menu
3. List food - order of service; group
items by courses
 Appetizer , soup , main course protein
, vegetable dish , rice or carbohydrates
dish, dessert and beverages.
4. Accompaniment -left or right of the
main item or underneath it.
Appetizer

Dynamite Fried Squid Cheese


Lumpia Stick
Soup

Bulalo Crab and Nido Soup


Corn Soup
Main Course/ Entree

Kare-Kare Relyenong Bangus


Pork Adobo Escabeche (Stuffed Milkfish

Beef Beef Steak Chicken Teriyaki Chicken Pastel


Vegetable Dish

Sipo Egg Pinakbet Ginisang


Ampalaya

Stir fry
Carbohydrate Dish

Spaghetti Carbonara Chicken


Alfredo
Lasagna
Dessert

Maja Blanca
Sapin- sapin

Leche Flan Fruit Salad


Guidelines in Writing a Menu

7. Rice is written below the main


course rather than as an
accompaniment for the main dish.
8. Spacing & arrangement of
items- symmetrical allow space
between courses.
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Guidelines in Writing a Menu

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