Menu Planning Or Menu Compilation

Menu planning or menu compilation

A menu or a bill of fare is a list of prepared dishes of food which are available to a customer.
The compiling of a menu is one of the most important jobs of a caterer and there are a number of factors that must be taken into consideration before any menu is written. The aim is to give the customer what he wants and not what the caterer thinks the customer wants. In general it is better to offer fewer dishes of a good standard rather than having a wide choice of dishes of mediocre quality.
It is necessary to make certain that menu terms are expressed accurately so that the customer receives exactly what is stated on the menu.
For example, Pate Maison must really be home-made pate, not factory-made. If Fried Fillets of Sole are offered on the menu, then more than one must be offered and the fish must be sole, and if an 8-oz rump steak is stated on the menu as the portion size, then it must be 8 oz raw weight.
If the sole is advertised as 'fried' and the steak as 'grilled' then these processes of cooking should be applied; if the soles are stated to be Dover soles and the steak as rump steak then the named food must be served. Likewise if the sole is stated to be served with a sauce tartare and the steak with a b?arnaise sauce then the sauce should be correct and accurate.
The description on the menu should give an indication as appropriate of the quality, size, preparation and composition of the dish.

The kind of menu
It must be clearly understood what kind of menu is required, whether a special party menu, table d"��h�'te or a la carte.

(a) Special party menu-these are menus for banquets and parties of all kinds.

(b) Table d"��h�'te -this is a set menu forming a complete meal at a set price. A choice of dishes may be offered at all courses; the choice and number of dishes will usually be limited.

(c) A la carte-this is a menu with all the dishes individually priced. The customer can therefore compile his own menu. A true a la carte dish should be cooked to order and the customer should be prepared to wait for this service.

Uses of these types of menu"��s are varied i.e. Restaurants, Hotels etc.