Catering Management 3(1+2)

Lesson 03 : Food Menus

Guidelines in Menu Making

• Plan variety from day to day rather than offering too many choices at one meal
• Plan for variety and contrast in type of entrée, vegetables and salads
• Do not serve a certain dish on the same day of every week
• Do not repeat a dish oftener than after 8-10 days interval
• Avoid having all popular dishes in one meal and uninteresting dishes in another meal
• Serve foods in season
• Vary the form in which foods are cooked and served
• Use new recipes
• Use leftovers skillfully
• Give interesting garnishes and decorations
• Use of commodities distributed to lunch room operating under National/State Scholl lunch programme
• Utilization of number, ability and experience of personnel
• Amount and adequacy of equipment and space
• Time available for food preparation
• Food habits of the group to be served
• Nutritional requirement of the group
• Amount of money /budget available

‘Specials’ on the menu may be placed in a box on the menu card
Menu card serves as an introduction of the food to the customer and should not be thought of as a price sheet but as a selling device and an instrument for creating good will and good public relations.