Menu Planning

The success of the organisation is determined by the menu and how well the various items are prepared and served. Menu compiling is one of the most important jobs in catering. All activities in the food service unit are influenced by the menu. Some of the points to be considered while planning a menu are: season and availability of ingredients, price range, time of day— determines which meal and the type of items to be included e.g., breakfast, snacks, lunch, dinner, special function, types of beverages to be served, sensory appeal and attractiveness of food, no repetition of colours and flavours, nutritional considerations and food habits of inmates, consumers, e.g., in industries, schools, colleges, etc., menu pattern and sequence of courses, i.e., food items to be served (generally soup is served first in western meals).
Published by Dr.M.Niharika
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03:46 | 11/10/21 | 143
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