Catering Management 3(1+2)

Lesson 04 : Menus for Different Institutions

Procedures for Menu Planning in a Commercial food Service Operation

• Conduct a market study
• Perform a competitive analysis
• Interview restaurant critics/ reviewers
• Attend food shows
• Develop a unified theme
• Include current trends
• Analyze nutritional content
• Ensure variety and balance of menu items
• Price the menu accurately
• Check on availability of food products
• Match the menu with skill level of kitchen personnel and balance the production station
• Control labour costs
• Increase sales with planning attractive appetizer and desserts
• Test recipes and make adjustments
• Standardize recipes
• Conduct taste testing trials
• Establish garnish, plating and portion standards.