Catering Management 3(1+2)

Lesson 03 : Food Menus

Functions of Menu

• Introduces the establishment to the customer
• Authorizes production of meals in the kitchen
• Helps to prepare shopping list of foods and ingredients
• Helps to establish purchasing procedures
• Determines type of equipment, staff skills and type of supervision required
• Determines style of service to be set up
• Forms the basis for calculation of food and labour costs, overhead expenses, profits etc.
• Reflects type of customers to be catered
• Introduces new foods, foods of different cultures etc.
• Provides a means of developing good eating habits in people