CHARACTERISTICS OF A WELL

- PLANNED MENU
 CHARACTERISTICS OF A
WELL - PLANNED MENU

1. It must meet the needs and requirements of

the target clientele, in terms of:
a.nutrition adequacy;
b.likes and dislikes;
c.food habits and preferences ,
d.religious and regional customs; and
e.paying capacity.
 CHARACTERISTICS OF A
WELL - PLANNED MENU

2. It must be planned around the available

resources of the foodservice establishment. Thus:
a.Materials or ingredients must be available and
reasonably priced.
b.Staff must be capable of implementing the
menu plan. This means that there must be the
tight number of people available who possess the
necessary skills to carry out the plan.
CHARACTERISTICS OF A WELL -
PLANNED MENU

c.Machines or fools and equipment must be adequate,

so that the menu can be prepared and executed
properly.
d.Methods or procedures necessary to carry out the
menu plan must be well developed and standardized.
These must also be well understood by the staff"
responsible for implementation.
e.The money allotted or budgeted must match the menu
plan.
 CHARACTERISTICS OF A
WELL - PLANNED MENU

3. A good menu must enhance the diner's appetite,

create interest, and give satisfaction through
variety in the following:
a.Methods of preparation—each meal must call for
varied methods of cooking.
b.Color – Mixing ingredients with different colors
and adding garnishes makes dishes more
appealing.
 CHARACTERISTICS OF A
WELL - PLANNED MENU

c. Texture & Consistency – Combining smooth

and crispy or rough and soft foods creates
balance and variety in a meal.
d.Temperature—a combination of hot dishes
such as soup, entrée, and rice, with cold dishes
such as vegetable or potato salad and dessert
gives an interesting variety in temperature. .
 CHARACTERISTICS OF A
WELL - PLANNED MENU

e.Form, shape, and arrangement—A round-

shaped fruit looks more interesting when
combined with strips of vegetables as -sidings
for a main dish that comes in the form of an
evenly sliced rectangular piece of meat.
PLANNING THE MENU
Menu Planning Responsibilities

Small operations: Manager plans the menu

Some establishments: Supervisor, dietitian,
or chief cook (with higher approval)
Large operations: Chef plans the menu
1.A definite time of day must be set aside for
menu planning. Unnecessary interruptions must
be avoided. One must not be too tired or
preoccupied with many other concerns.
2.Planning must be done in a quiet place free
from distractions.
3.To facilitate planning, the following materials
are useful: past menus, standard recipes, costing
guides, and information on menu popularity and
acceptability.
4.Menus must be planned way in advance. When
planning is hurriedly done, good results cannot be
achieved. As one gets closer to the day of the menu
implementation, the plan must be reviewed for possible
adjustments. The previous day's leftovers, for example,
may be restyled into another dish and served the
following day in place of what was originally planned.
5.As a general rule, it is more practical to vary menu
items from day to day rather than offer too many
choices in one meal, a practice that encourages too
many leftovers and wastage.
6.Take care not to serve a dish on the same day of
every week. For example, to serve a particular fish
dish every Friday makes the menu predictable
and monotonous.
7.When serving a regular clientele, a dish must
not be served more often than at intervals of 8 to
10 days.
8.Include food in season in the menu plan. Prices
tend to be more reasonable and food quality is at
its peak when food is in season.
9.Vary the form in which food is cooked and served.
For example, a particular fish variety may be served
filleted whole, flaked, or cut into steaks.
10.Experiment on new recipes, the only way to expand
the menu lineup is to develop new recipes.
11.Use leftovers with creativity and imagination.
Although excesses in production must not be
encouraged, there is nothing wrong in serving them
again in another meal provided they have been
properly stored. They must, ' however, be restyled into
other dishes for variations.
12.Give interesting and descriptive names to food.
Such names however must not be deceptive. For
example, there is a difference between pawns and
shrimps or gulaman. and gelatin.
13.Plan on using interesting garnishes and serving
dishes.
14.Within a meal, entrees or main dishes must
always be planned first before accompaniments such
as vegetables, salads, and desserts.
15.Plan on lunch and dinner first before breakfast.
Planning a
Cycle Menu
Planning a Cycle Menu
1.Decide on the length of the cycle period. For
cafeterias, 8 to 12 weeks is ideal to avoid being too
repetitive and monotonous.
2.Choose the desired menu pattern for breakfast, lunch
dinner and snacks.
3.List down per category all dishes that are to be
included in the menu plan. Make a separate list for
salads, vegetables, desserts, soups, and entrees such as
chicken, pork, beef, fish and variety cuts.
Planning a Cycle Menu
4.To avoid too repetitive main dishes, write the
names of dishes on colored chips of paper, using a
color code.
5.Prepare a planning worksheet as shown in figure
2.1. This must cover the number of days in the cycle
6.Using the worksheet, distribute the colored chips
over each meal (lunch and dinner) making sure that
there is variety.
Planning a Cycle Menu
7.Complete the menus per day by assigning the
accompaniments such as vegetable dishes, noodles,
desserts, and soups.
8.Plan on breakfast last.
9.Check each meal for variety in ingredients, color,
texture, method of preparation, shape and
arrangement, consistency and balance in cost.
Planning a Cycle Menu
10.Review the menu per day for possible problems
related to.
a.Availability of ingredients;
b.Cost of dishes;
c.Adequacy of tools and equipment;
d.Availability of humans resources; and
e.Combination of food temperature, color, texture,
shape and arrangement and consistency.
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