PLANNING
MENU PLANNING:
MENU planning means to compose a series of dishes for a meal,composing a good menu is an art and it nees areful serlection of dishes for the different course.
MENU
THE menu is the list of what is prepare and what types of food is to be serve.
TYEPS OF MENU:
-A'LA CARTE
-TABLE D'HOTE
-A'LA CARTE;
A' choice is generally more extensive and each dish is prived seperately in A'la carte menu.
ex.
salad de homard 600
cre,me de poulet 150
dinde roti 550
and many more of choice of each.
TABLE D'HOTE:
A choice has fixed ,it should be well planned and balanced ,it s suitable for conference ,meeting banquet,airline ,reailways,shiplines as well as cruse lines ,too.,it has a choice of vegetarians and non veg.
eg.
sauman fume
puree d' epinard
poulet roti
ravioli a' l'italienne
,ravioliin the style of italian>
creme de caramel
th'e au caf'e
fixed price is 3000/-
POINTS TO BE CONSIDERATIES WHEN PLANNING THE MENU.
-TYPES OF MEAL
-TYPES OF ESTABLISHMENT AND LOCATION
-TYPES OF CUSTOMER
-SEASONAL AVAILABILITY OF INGREDIENTS
-OCCASION
-CAPABILITY OF KITCHEN STAFF
- EQUIPMENTS OF THE KITCHEN
-THE BALANCE OF MENU
-REPEATATION OF INGREDIENT
- REPEATATION OF COLOUR
- REPEATATION OF WORD
-AVOID OVERBALANCE OF MENU
-HIGH VALUE
-TEXTURE AND FLAVOUR
-SEASONING
-GARNISHING
-ACCOMPANIMENT
-WORDING OF VALUE
-SELECT LONG WAYS WHICH THE CUSTOMER CAN UNDERSTAND
- IF THE MENU IS IN FRENCH ,GIVE AN ENGLISH TRANSLATION.
-NEVER USE A MIX TURE OF LANGUAGE FOR THE COURSE OF A MENU.
-SPELLING OF THE WORD SHOULD BE CORRECT.
BY PROMOTIONAL ADVICE FOR TO THEM WHO REAL WANT TO PROGRESS.
BY PROMOTED SANTOSH
MENU planning means to compose a series of dishes for a meal,composing a good menu is an art and it nees areful serlection of dishes for the different course.
MENU
THE menu is the list of what is prepare and what types of food is to be serve.
TYEPS OF MENU:
-A'LA CARTE
-TABLE D'HOTE
-A'LA CARTE;
A' choice is generally more extensive and each dish is prived seperately in A'la carte menu.
ex.
salad de homard 600
cre,me de poulet 150
dinde roti 550
and many more of choice of each.
TABLE D'HOTE:
A choice has fixed ,it should be well planned and balanced ,it s suitable for conference ,meeting banquet,airline ,reailways,shiplines as well as cruse lines ,too.,it has a choice of vegetarians and non veg.
eg.
sauman fume
puree d' epinard
poulet roti
ravioli a' l'italienne
,ravioliin the style of italian>
creme de caramel
th'e au caf'e
fixed price is 3000/-
POINTS TO BE CONSIDERATIES WHEN PLANNING THE MENU.
-TYPES OF MEAL
-TYPES OF ESTABLISHMENT AND LOCATION
-TYPES OF CUSTOMER
-SEASONAL AVAILABILITY OF INGREDIENTS
-OCCASION
-CAPABILITY OF KITCHEN STAFF
- EQUIPMENTS OF THE KITCHEN
-THE BALANCE OF MENU
-REPEATATION OF INGREDIENT
- REPEATATION OF COLOUR
- REPEATATION OF WORD
-AVOID OVERBALANCE OF MENU
-HIGH VALUE
-TEXTURE AND FLAVOUR
-SEASONING
-GARNISHING
-ACCOMPANIMENT
-WORDING OF VALUE
-SELECT LONG WAYS WHICH THE CUSTOMER CAN UNDERSTAND
- IF THE MENU IS IN FRENCH ,GIVE AN ENGLISH TRANSLATION.
-NEVER USE A MIX TURE OF LANGUAGE FOR THE COURSE OF A MENU.
-SPELLING OF THE WORD SHOULD BE CORRECT.
BY PROMOTIONAL ADVICE FOR TO THEM WHO REAL WANT TO PROGRESS.
BY PROMOTED SANTOSH
LINK REFER.SANTOSH
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