Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

Chapter 5- Catering Menu Program

HSM 1560 – Catering & Banquet Planning Summer 2010   Professor Jamilah T. Clarke, MBA Assistant Professor Department of Hospitality, Tourism & Culinary Arts
by

Jamilah Clarke

on 25 June 2010

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Chapter 5- Catering Menu Program

Chapter Outline
The Catering Menu Program
Menu Formats
Styles of Service
Price Range, Menu-Item Selection & Cuisine
Food Production
Seasonal Menus
Awareness of Customer Needs Catering Menus
Menus for the range of meal services offered for private functions.
Breakfast, lunch & dinner menus
Hors d’ oeuvre menus
Reception menus
Special function
A la carte menus (Dessert or Salad Menus)
Beverage menus (Wine, liquor, cordial & specialty)

(6) Major Factors for a Catering Operation
Style of Service- Determines equipment, staffing & food production

Price Range- Determines monthly & annual sales

Menu Items- Based on kitchen staff skills & goals/objectives of management for the operation

Cuisine Orientation- Helps determine pricing structure of menus.

Food Production Capabilities- Id menus items that can be successfully produced based on equipment & skills of kitchen staff

Awareness of Customer Needs- Reflected in knowledge of current trends, dining & eating patterns.

Creative & Flexible Menus-
Menu customization
Ability to incorporate new & unique ideas to stay competitive.
Menu Formats

Basic Menu Format- developed from French menu plans

Classical Dinner Format
Refer to p. 117 (Fig. 5.1)

American Version
Refer to p. 118 (Fig. 5.2)

Differences-

Only (1) Course
No Sorbet to Cleanse the Palate
No Cheese After Dessert
Choice of Appetizer or Soup, not both
Salad comes before the entrée, not after
Menu Formats (cont.)
Lunch- Vary based on type of function. Usually limited.
Breakfast-
Not a formal part of French cuisine
American breakfast based on British menu
British breakfast menus included heavy & hearty menu items
Modern American breakfast has changed due to diet, eating patterns & healthy eating concerns
Styles of Service

Based on:
Skill level of available wait staff
Cuisine being served
Available equipment
Menu price range
Customer profile

Styles of Service (cont.)
French- Food prepared tableside before serving to guests
Typically not used because its time consuming & expensive due to need for extra staff
In America its usually combined with Russian service.
Ex. Caesar salad, slicing fish or beef, flambé dessert

Russian- Each course is prepared in the kitchen & served individually to guests.
Most appropriate & popular

American- Main entrée is prepared in the kitchen, plated & covered w/ a plate cover. The plates are then stacked onto large serving trays & served to quickly to each guests in the living room.
Uses less servers & skills

Buffet
Some or all courses served on one or multiple stations.
Some items maybe preset or served at the guest tables.
Less Labor- servers, kitchen & utility
Station Ex.- Action Stations- Carving, Pasta, Omelet etc.
Food Production
Food production capability based on equipment & labor.
Must have skilled staff to produce quality menu items in volume
Evaluate equipment required for complex menus prior to selling menu items.
Production Schedule-
Evaluates items to be pre-prepared, vendor products & equipment needs
Refer to p. 128 (Fig. 5.13)

Seasonal Menus
Seasonal Menus
Planned for on 12 month basis, subject to cost & availability
Use of certain vegetables, proteins & fruits in season
Used to keep returning customers interested
It’s a way to incorporate local food products (new trend) Awareness of Customer Needs
Healthier Menu Items
Less fried foods, heavy sauces, high levels of salt, rich desserts
Ability to accommodate dietary needs
Ex. Gluten Free, Vegans, Tree Nuts etc.

Price-
Flexibility with price. Accurate food costing is necessary.
Ability to interchange similar menu items to lower the costs

Price Range, Menu-Item Selection & Cuisine
Price Structure- used to meet customer needs & profit goals.
Based on:
Level of cuisine
Selected Menu Items
Food Quality

Menu Item Selection- (Basic Purchasing Reqs.)
Volume vs. quality
Normal distribution channels year -round
Does the food costs fall w/in desired food cost percentage
Cuisine-
Wide variety of cuisines priced based on customer needs w/in the target market.
Per person price determined by food items & preparation styles.


Full transcript