UNIT V

PLANNING THE MENU

The number of courses on a menu and dishes within each
course depends on the size and class of establishment.
In an establishment where full preparation and
service brigade are in operation a full menu may be
offered.
In smaller establishments where the brigade is not in
full operation some sort of selection is made
according to the style of service.
The same sequence is used for the compilation of
functions and special parties.

THE TRADITIONAL MENU SEQUENCE

(French classical Menu)

1. Hors-doeuvre are of a spicy nature which is

offered to stimulate appetite. They are well pickled
or seasoned foodstuffs, from which a customer
makes his or her choice. They are offered on a
rotating trolley or tray of which the guest will pick
variety of items to make up a portion. Examples
include Russian salad, potato salad, fish and egg
mayonnaise etc. (single / varie).
Substitutes: Cavier, shellfish cocktail, melon frappe
etc.

2. Soup may also act as an appetizer for the course to

come. The soups usually offered on the menu
include:
Clear soup (consomm) e.g. Celestine, Royale
etc.
Special soups may also be served, this include
bisque (shell fish soup) Bortsch (duck flavoured
consomm) petite marmite etc.
Thick soup (crme, veloute, puree)
Cold soups, (consomm en tasse).

One will be offered at a time

3. Egg dishes of various forms e.g. omelette espagnole

(mushroom) scrambled eggs, poached eggs etc.
4. Pasta these are also referred to as farinaceous
dishes (flour based dishes). Rice is also included
in the course; examples include spaghetti, raviolis,
Gnocchi, taliatelle etc.

5. Fish: fish cooked in different methods

(poached,meuniere, fried,steamed).
6. Entre They are generally small well garnished
dishes which comes from the kitchen ready for
service. They are accompanied by a very rich gravy
or sauce. The rule is that, when a relev follows the
entre then potatoes and vegetables are not served
with the latter, but if a relev does not follow the
entre then potatoes and vegetables are served with
the entre. Example Poulet saut, Casseroles.

7. Sorbets This is considered to be the rest between

courses where the diners may obtain their second
wind. The sorbet is taken to counteract the richness
of the dishes eaten already. It is flavoured water ice
with Italian meringue on top (flavoured with
champaign or liqueur). At this stage cigarettes are
passed round, and the first speech is made. They are
served with petifours.

8. Relev They are normally lager than entrees and

take the form of butchers joints which have to be
carved example saddle of mutton, baron of beef,
boned sirloin of beef, etc. a sauce or roast gravy,
potatoes and green vegetables are served with this
course.

9. Roast This always consists of roast game or

poultry: chicken, turkey, duck, etc, with its
 accompanying sauce and gravy with green salad
served separately on a crescent shaped dish.

10. Vegetables At this stage the balance of course

is gradually returning from heavy to light.
Therefore vegetables such as asparagus, artichokes,
corn-on-the-cob are served with their accompanying
sauces.

11. Salads Salads such as lettuce, tomatoes,

watercress, cucumber etc are served with
vinaigrette.

12. Cold buffet These are cold roast items

decorated with aspic are served.(chicken galantine)

13. Sweet This may be hot or cold example

souffls, ice cream, pancakes, etc.

14. Savouries This may take the form of hot spicy

items served hot on toast or as a sovoury, example,
souffl, Welsh rarebit (cheese sauce flavoured with
ale on a toast and topped with cheese).

15. Cheese all types of cheese may be served

together with the appropriate accompaniment, hard,
semi hard, soft or cream cheese is served.
 16. Dessert - all forms of fresh fruits and nuts may
be served accompanied by castor sugar (e.g. praline)
and salt (cashew nuts) (candied fruits may be
included).

17. Beverage- Beverage of all kinds are served

whether hot or cold example ice tea filler,
decaffeinated, Cona coffee, Ceylon tea etc (but this
is not counted as a course).

LIGHT BUFFETS (INCLUDING COCKTAIL

PARTIES)
Light buffets can include:
Hot savouries, pastry, pasties for example lobster,
chicken, crab, salmon, mushroom, ham etc.
Hot chipolatas, chicken livers, wrapped in bacon and
skewered
Bite-sized items quiche and pizza, hamburgers,
meat balls with savoury sauce or dip, scampi, fried
fish en goujons, tartare sauce.
Savoury finger toast to include any of the cold
canaps, these may also be prepared on biscuits or
shaped pieces of pastry.
Game chips, gaufrette potatoes, fried fish balls,
celery stalk spread with cheese.
 Sandwiches; bridge rolls, open or closed but always
small.
Fresh dates stuffed with cream cheese, crudits with
mayonnaise and cardamom dip, tuna and chive
Catherine wheels, crab claws with garlic dip, smoked
salmon pin wheels, choux puffs with camembert.
Sweet, examples trifles charlottes, bavarois, fruit
salad, gateaux.

FORK BUFFETS
All foods must be prepared enabling it to be eaten with a
fork or spoon.
FUNCTIONAL ORGANIZATION
MANAGING FUNCTIONS (BANQUEST, WHEN
LARGE)

Definition Can be described as the service of food and

drinks at a specific time and place for a given number of
people at a known price.

The food and beverage being pre-determined

Examples of Hospitality functions include;

Social functions example Weddings, Anniversaries,

Dinner dance etc.
 Business functions Conferences, meetings, working
lunch etc
Social and business functions corporate
entertaining, example cocktail parties for
organizations.

All under the control of the banqueting manager

Advance Information to the Manager
Number of guests
Price per head
Drink requirement
Menu requirement
Type of menu

This enables the manager to assess the resources

requirement
Staffing
Food and drinks
Linen
Equipment
Assess profit margin to be achieved to help establish
yardstick
Marketing manager should device a plan or policy for
the product. This plan should take into account;
a. Finance targets of turnover, profit for a given
period.
b. Productivity how to increase the business and how
it is to be achieved.
The above could be done through:
Special brochures
Photograph
Press releases to local news papers or magazines

PLANNING A FUNCTION
1. Collecting functional details
Inviting customers for detailed view of the venue
Menu tasting to whet customers appetite
Different room layout
Choice of menu, vegetarian or allergy requirements
Order of service
Flowers
Technical requirements example overhead projectors,
P. A system. They are then summarized and
distributed to various departments.

2. Internal communication Procedure (Very important)

 Frequent meeting with staff to know how work level
has reached. This must be in documentation form, so
that each departmental head knows who is
responsible for what; example date of the function,
linen, crockery, glass and silver wares etc.

3. Costing example - 30% food cost

30% labour
30% operational costs example linen,
cleaning etc
10% profit

4. Importance of Timing
a. Each department need time to prepare, some will
require more time than others.
b. Time for deliveries and to meet specification
Items needing finishing touches at the last minute
Extra time means paying staff extra
Turning the room for other functions
Communication channel
Telephone enquiry
E-mail
Fax
Meetings
Feedback form
Thank you letter, etc

Formal correspondence
Information relating to clients function must be
professionally presented, accurate and reflect the
companys image
Internal information must be accurate and well
presented to staff, so they can understand clearly
what is expected of them.