FACTORS TO CONSIDER IN

MENU PLANNING

LESSON 35

A menu is a list of specific foods offered by food establishments to its consumers for a specific period. Planning the menu is the process of listing down these foods which can be served for breakfast, lunch, dinner, or snacks. Menu plans may be for one day, for a week, three weeks, or even a month. Planning the menu is important for the following reasons:» it enables the planner to think ahead and

assures what to prepare in advance.» It maximizes the use of available resources

like food supplies, fuel, tools, equipment, and food in season.

» It enables one to predict the expected cost/budget for food.

» It helps anticipate possible problems that may come up based on the menu planned.

» It assures varied and interesting meal that would meet the needs and desires of costumers.

Goals in Menu Planning• Nutritive Goal- the meals must not

only satisfy the palates of costumers but they must be nutritious as well.

• Economic Goal- the meals must be planned to meet the meal budget of costumers. It must consider the affordability level of costumers to ensure patronage.

• Managerial goal- the meals must be planned according to the material and human resources available. This means that the manager should consider the number of workers, the skills they have, the food supplies, the tools and equipments available, the time for preparation, and the money available for purchase.

• Aesthetic goal- the meal should be pleasing, attractive, and satisfying to the costumers. There should be an aesthetic combination of dishes in terms of color, texture, flavor and temperature. Attractive dishes are certainly inviting to the costumers.

Factors to Consider in Menu Planning∞Availability of Foods- a menu is primarily

based on what can be bought in the market. In fact, this should really be the basis for planning for planning specific dishes. Always consider food in season. Think of available ingredients as substitutes for those off-season.

∞Food Habits of Costumers- food managers can make a survey I the vicinity where food establishment is located. The survey can consider the culture of the people living in the vicinity (their customs, traditions, religion and etc.) people will patronize a food establishment where their needs and desires, as well as their beliefs and practices are not violated in the food they eat.

Amount of Money Available- a food establishment has a definite budget intended for food preparation. Control in expenses, by operating within a given budget, allows the food manager to predict cost and, at the same time, predict profit. It is important, however, that expenses incurred in food compensates for the bulk of sale expected or predicted for the day.

Amount of Time Available- food preparations mst met deadlines. Costumers has their own meal schedule to meet. Quick service is one important asset of an ideal establishment. Food ordered should be prepared in the shortest time possible. To realize this, time-saving techniques must be employed by the cooks especially if orders keep coming in.

Type of Costumers- this refers to the age, sex, occupation, socio-economic status, and nutritional needs of the costumers. For instance, the school canteen where students are the major patrons of the establishment, the canteen manager must offer foods high in carbohydrates and protein since most of the students are growing kids. Set menus offered at affordable prices and snack items using foods in season should also be offered.

Environmental Conditions- here, one thinks of hot summer months and the cold rainy months. Specific dishes offered in food establishments should consider the environmental temperatures. Special hot foods can be offered on cold rainy days and vice versa. Aside from the regular menu of the establishment, will be seasonal offerings in keeping with the conditions of the environment.

Occasions- special occasions like Christmas, birthdays, anniversaries and etc. require special menus. The manager must prepare a complete list of main dishes, entrees, appetizers, salads and desserts from which patrons will choose from.

Types of Business- this includes the kind of food establishment you will have, either luxurious, canteens, carinderias, coffee shop, cafeteria and the likes.

Hours of Business- includes the time of the day that the establishment will be opened.

Types of Menu- the type of menu is considered in this factor. It will be either A La Carte, or Du Jour Menu. And the way these foods will be served-buffet, self-service os sit-down.

Personnel and Facilities- includes the number of employees needed to work in different areas such as in preparation, cooking and service.

POINTS TO BE CONSIDERED IN PERSONNELS AND FACILITIES

a) To plan menus adequately, it is important to analyze your prospective costumers.

b) The menu affects the number of people employed.

c) The kitchen facilities and kitchen layouts including the service area, affect the menu.

d) The menu affects the way food is prepared and the size of the portion served.

TYPES OFMENU• A la carte- each food

is priced individually and the costumer has to choose any from the list in the menu book. The costumer is free to order what he wants. This allows feasibility to choose depending on the budget of the costumer an what the costumer wants to eat at a particular time.

• Table d’ Hote- this is a set menu for a family or group with a fixed price. A good example is the menu offered by the school cafeteria. They offer complete student meals at prices that are affordable to the students.

• Du Jour Menu- this refers to the menu for the day. This can be interpreted in two ways: 1)a special menu offered for the long day in addition to ala carte dishes or regular dishes and 2)the only menu offered for the day which is case is a limited menu.

• Semi-A La Carte Menu- this type offers different combinations of entrée or main dish with accompanying salad and a beverage. The advantage of this kind is that it allows costumers to choose from different kinds of food combinations at a fixed price which would meet the budget of the costumers.

• Short orders- this is shown in the growth of many specialty houses offering only one or two types of food such as pizza and pasta, fries and hamburger and the likes. It is possible to improve the quality of cooking , and at the same time, reduce food cost by minimizing the waste due to leftovers.

• Cyclical menus- also called master menus where the principal entrees are worked out for a definite period of time. At the end of the period, the menu is repeated , hence the menu is used over and over again for a particular period of time.

PREPARED BY:KAYE ESPINA

III-FAITH