catering & food management

1. THE MENU
 A list of items
served at a meal
 Primarily a selling
aid

6. TYPES OF
MENUS
 TABLE
D’HOTE
 Fixed number of
courses
 Limited choice within
each course
 Selling price is fixed
 Food usually
available at a set
time

7. TYPES OF
MENUS
 A LA CARTE  Choice generally
more extensive
 Each dish priced
separately
 There may be longer
waiting times as
some dishes are
cooked or finished
to order

8. MENU
COMPOSITION
 An art which needs careful selection of
dishes for the different courses so that
each dish harmonizes with the other
 The dishes produced should please the
eye and the palate
 Menus should provide nutritious
food,tempt the appetite and satisfy
guests

9. IMPORTANT POINTS
FOR MENU PLANNING
 Type of meal
 Type of
establishment(hotel,hostel,hospital,etc.)
 Type of clientele
 Season of the year and seasonal availability
 Occasion
 Capabilities of kitchen personnel
 Balance of menus

12. THANK YOU!!