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Semester II: Food Production and Patisserie II
Chapter – 13 – Menu Planning
A Menu is a list of prepared dishes of food which are available to a customer.
Menu planning means to compose a series of dishes for a meal. Composing a good menu is an art and
it needs careful selection of dishes for the different courses, so that each dish harmonizes with the
other.
History of Menu
The word "menu", like much of the terminology of cuisine, is French in origin. It ultimately
derives from Latin "minutus", something made small; in French it came to be applied to a detailed
list or résumé of any kind. The original menus that offered consumers choices were prepared on a
small chalkboard, in French a carte; so, foods chosen from a bill of fare are described as "à la carte",
"according to the board."
The menu first appeared in China during the second half of the eighteenth century, or The Romantic
Age. Prior to this time eating establishments or table d'hôte served dishes that were chosen by the chef
or proprietors. Customers ate what the house was serving that day, as in contemporary banquets or
buffets and meals were served from a common table. The establishment of restaurants and restaurant
menus allowed customers to choose from a list of unseen dishes, which were produced to order
according to the customer's selection. A table d'hôte establishment charged its customers a fixed price;
the menu allowed customers to spend as much or as little money as they choose.
Types of menu
1. Table d'hote or table of the host: A fixed menu planned at a fixed price. It is a meal of 3 or 4
courses with a limited choice of dishes and is cooked in advance. It is changed daily or may be
used in rotation.
2. Carte Du Jour or Daily Card: These are sometimes an insert in an a la carte menu, which
comprises of a few special dishes of the day to vary the a la carte menu, for regular customers.
3. A La Carte or By the Card: To your choice. A la Carte means the presentation of a menu of a long
sequence of dishes and courses. Each dish is individually priced. Dishes are cooked to order and
the portions are larger than a table d’hote menu.
4. Banquet: The menu is composed for several people and it is necessary to know the reason for the
banquet. It is usually a formal affair and dishes should be compiled to suit the occasion. The menu
is elaborate and of a high-class quality. It is a fixed menu, with no choice.
5. Buffets: There are 2 main types of buffets e.g. the light buffet and the fork buffet (lunch &
supper). This buffet table is attractively displayed. The food served is colorful and attractive,
tastefully decorated. A large variety of dishes is offered, for everyone to choose.
6. Cocktail: The main ingredients are drinks. Very tiny savoury snacks are served, such as stuffed
olives, walnuts, almonds salted, etc
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Menu Planning Principles
Points to consider when Planning Menus
1. Type of meal: The different types are – breakfast, luncheon, dinner, supper, etc.
There are 3 types Breakfast
a. Continental: is a light breakfast comprising of breads, butter, preserves and tea or Coffee.
b. English: is on a larger scale and comprises fruits- fresh or stewed, cereals, bacon and
Eggs to order, fish, preserves, breads and beverages.
c. Indian: Popular breakfast comprises of parathas, dosas, etc.
Luncheon Menus : are usually shorter than dinners with less courses and simpler dishes, but more
choice within each each course. Luncheon is a quick affair and dinner taken more leisurely.
Dinner Menu : comprises of highly garnished, classical dishes. Here one has a scope of showing
one’s skill of compiling menus with a choice of the most esteemed and rarest and exotic of dishes.
Supper: A full buffet is given for supper. All dishes are well decorated, giving a good
display.
1. Type of establishment: Menus will vary according to the type of establishment:
1. Hotels
2. Restaurants
3. Hostels
4. Hospitals
5. Industrial Canteens.
The menus for restaurants and hotels will be a la carte, buffet, banquet, or tabled’hote. The dishes
will be pleasing to the eye and palate and will be determined by the customers’ appetite and pocket.
2. Type of customer: Customers can affect the type of food served because of the following factors:
age, sex, occupation.
3. Season of the Year and Seasonal availability of Ingredients: Season is important in the choice of
food. Cool, crisp and fresh foods are ideal in summer. For cold weather, richer and heavier foods
are welcomed. Although in these days of cold storage, foods are available all the year round, foods
in season should be included in menus, as they are fresh, plentiful and the color and flavor are
good. They are available at a reasonable price and are easy to obtain.
4. Occassion: Special dishes for certain days or time of the year should be considered. For e.g. roast
turkey for X’mas.
5. Capabilities of Kitchen Staff: The staff capabilities have to be seen whether they will be Able to
cope with high class cookery, whether they are experienced and have the skill and knowledge.
Equally important is the serving staff that should be efficient.
6. Equipment of the kitchen: While planning the menu it is important to see that the kitchen is well
equipped also be able to cope up with preparation of various dishes.
7. Price of Menu: Always give value for money. The food cost should not exceed 40% of the selling
price at an average.
8. Balance of Menus : This depends partly on the following points :
a. Repetition of ingredients : The basic ingredients on the menu should not be repeated.
b. Repetition of color : Wherever it is possible this should be avoided to make the menu
exciting.
c. Repetition of words : Avoid the repetition of the same word on the menu, as it seems the
planner has limited knowledge and makes the menu less interesting.
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d. Avoid over balance of menu: If many courses are served then care must be taken to ensure
that they are neither too light nor too heavy.
e. Garnishes: Must be correct. Garnish attractively and simply.
f. Seasoning: Do not over season food. If strong herbs are used in one dish never repeat them
in another dish in the same meal.
g. Texture of the courses: Some food should be soft whilst other food should require thorough
chewing. Avoid menus with the same texture.
h. Food requirements for different religions/cultures: Special attention to be paid to different
requirements of different groups of people.
i. Color: Sensible use of colour will give them an eye appeal. Deep vivid colours should be
avoided. Drab looking dishes can be improved by an attractive colourful garnish.
9. Wording of Menu: When compiling menus, the following points should be considered.
1. Select language which the customer can understand.
2. If the menu is in French give an English translation.
3. Never use a mixture of languages for the courses of a menu.
4. Spellings of the words should be correct.
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