Menu planning
Types of menu
1)
Table d’hote or
set-price menu – a menu forming a meal usually of two or three courses at a set
price. A choice of dishes may be offered as all courses.
2)
A la carte – a menu with
all the dishes individually priced. The customers can therefore compile their
own menu, which may be one, two or more courses. A true a la carte dish should
be cooked to order and the customer should be prepared to wait.
Considerations in preparing a menu
1)
Type of menu
2)
Price of the menu
3)
Skill of the kitchen
staff
4)
Facilities of the
kitchen
5)
Skills of the serving
staff
6)
Facilities of the dining
room
7)
Season of the year
8)
Type of guest
9)
Type of establishment
10) Colour and awarding of
the menu
11) Texture of the course
12) Type of meal
13) Seasoning
14) Sauces
15) Garnishing
16) Availability
· Two course menu
○ main course
○ dessert
·
Three course menu
○ soup
○ main course
○ dessert
·
Four course menu
○ starter
○ soup
○ main course
○ dessert
·
Five course menu
○ starter
○ soup
○ first course
○ main course
○ dessert
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