Catering Past Paper PDF

Prepared by: Mark Gregory Unit V. Asejo,MSHM 3: Planning Stage Althea A. Manuel, MSHM Ronald A. Espada , MSHM 1  Unit 3: Planning Stage UNIT 3: P...

Prepared by: Mark Gregory Unit V. Asejo,MSHM 3: Planning Stage Althea A. Manuel, MSHM Ronald A. Espada , MSHM 1  Unit 3: Planning Stage UNIT 3: PLANNING STAGE Introduction: If you've ever attended a gallery opening, bridal shower, book signing, rehearsal dinner or even a bar mitzvah, you've probably had a catering experience. When you attend an elegantly appointed wedding reception or a plated fund-raiser with food as tasty, if not tastier than the local dining hot-spots, you almost definitely have a catering team to thank. Caterers and other event planners today have many useful tools to assist them in planning the perfect event. The nation’s love of good food, good drink and a glamorous atmosphere has lead to this indulgent communal feast dominating the events sector. And with good reason! Catering events and Banquets are popular because they effortlessly give an event a focus, whether it’s a party, a ceremony or a dinner dance. The act of sitting and dining brings people together to feast and chinwag, offering somewhere relaxed and natural for people to network at ease. When planning the catering of an event, it's important to consider the not-so-obvious items to help ensure a successful program and a delicious meal. You possibly can apply the identical kind of logic when you’re planning a very important event where fine food and spectacular drinks can spell the real difference from a effective corporate or social event or a terrible affair. For an event to be successful it requires a clear and robust concept, which is aligned with the event aims, the needs of the target market and other relevant stakeholders. As part of the event design process you should ask and answer the 5 W’s – what, why, who, where and when?Learn how to go about creating a food industry business proposal that will win more clients or sell more products. This unit will provide the planning stage of catering events which cover the conceptualizing, how to create a catering Proposal and lastly the menu planning in banquet functions. Unit Learning Outcomes: At the end of the unit, you will be able to: a. Define and explain the conceptualization of catering events; b. Point out the catering proposal requirements c. Discuss the importance of menu planning and its types; d. Enumerate the characteristics of a good menu plan; e. Conceptualize and create a catering proposal and menu plan 2  Unit 3: Planning Stage Lesson 1: Conceptualizing a Catering Event Specific Objectives: At the end of the lesson, the students are expected to: 1. Discuss the conceptualization process in a catering event; 2. Understand the Concept & Design in creating events; and 3. Create a concept, design and plan for an event. Capturing the Concept: Based on the event below make an ideal Concept on how the event is to be done. Event Concept of the Event Place/ Venue 1. Your Best Friend’s Wedding 2. Family Reunion 3. Engagement Proposal 3  Unit 3: Planning Stage Hunting for Information: EVENT CONCEPTUALIZATION AND PLANNING  Events are a great way to introduce customers to your products and make them familiar with your location and services. Clients who elect event conceptualization and planning have the desire to offer culinary services and events to their customers for certain occasions. How it works: https://www.google.com/search?q=conceptualization+of+caterin g+event+image&tbm  Event conceptualization and planning will include developing an event menu, mapping out guest flows at your venue, and determining your needs for guest services (servers, kitchen staff, rental equipment) based on your budget. Conceptualization is the first step in Planning a catering event.  Conceptualization refers to the careful analysis of general ideas known as concepts  An intellectual process 5 Questions to Ask When Creating an Event Concept In conceptualizing an event, brainstorm to determine the experience, develop the concept, then design the experience. There are five important questions to ask when creating the event concept: 1. Why is the event being held?  Identify the importance and viability of holding the event. 2. Who are the event's stakeholders?  This requires a detailed consideration of the event target market (potential audience) both in terms of their characteristics and also the number of people the event is seeking to attract. You need to know as much as possible about the target market/potential market for your event. 3. When is the event taking place?  Make sure there is enough time to dedicate to basic research. Consider the needs of the audience, and be informed of any climatic conditions if the event is to be held outdoors or indoor. g Reception 4. Where will the event be staged? 4  Unit 3: Planning Stage  The venue choice must represent the best compromise between the organizational needs of the event, audience comfort, accessibility, and cost. This will be done on- premise or off premise. 5. What is the event content or product?  This must match the needs, wants, desires and expectations of the audience, and must synergize with the why, who, when and where of the event. CREATING THE EVENT CONCEPT:  Creating the Event Concept is all about “the list”. To create that list, you as the professional event manager, must define the purpose of the event and analyze all the desires, demands, assumptions, and constraints involved to determine the products, materials, services, activities and suppliers to be included in the event project. Event Concepts - can be described in three ‘tents’ – Intent (purpose), Extent (scope), and Content (program). This conceptualization is transformed into the event plan through project management techniques such as scope definition and project planning. Event Concepts Scope definition- is derived from identified need, request, or requirement for the event, the product (event) analysis, and the feasibility analysis. The output of this becomes the project deliverables and is then used to shape the project plan that specifies the structure and scheduling of the tasks required to deliver the event. CONCEPT DESIGN 1. Developing the Concept  There are numerous elements which need to be considered in developing an event concept: purpose/objective, theme, venue, audience, available resources, timing of the event and the skills of the team.  The most important is the purpose, although it is strongly linked to both the theme and the venue. 2. Purpose of the event  The purpose of the event should drive all the planning.  There are other reasons besides making a profit in executing an event. 3. Theme of the event  The theme of the event should be linked to the purpose.  It should be completely compatible with guest needs and consistent in all aspects.  When coming up with ideas for a theme, it is most important to consider the range of suitable venues available, keeping in mind the budget and other considerations. 4. Venue of the event  The event manager needs to carefully consider the planning implications of choosing an unusual venue in preference to a standard venue requiring decoration only match the theme.  Lighting, sound and catering also provide challenges 5  Unit 3: Planning Stage Factors to consider in selecting a venue:  Potential to fulfil the purpose of the event  Ambience  Location  Access to public transport  Parking  Seating capacity  Built features (stages)  Cost of decoration  Cost of labor  Logistics of setting up  Food and beverage facilities  Safety 5. Event audience /client  When organizing an event, the needs of all participants must be considered before finalizing the concept. 6. Financial considerations/ Budget  Finances is an important consideration at this early stage of event concept and design. 7. Timing of the event  The timing of the event is often linked to the season or weather.  The evaluation of an event concept must take into account the following: – Season – Day of the week – Time of day – duration  Another thing to consider is lead time – the time available for planning and implementation.  The duration of the event is another thing to consider. 8. Event team, contractors and other stakeholders  The skills of the event team, just as importantly, the contractors, such as lighting technicians and catering staff, are important considerations in terms of concept development. 9. Analyzing the Concept  Regulations - A wide range of laws and regulations have an impact on the staging of events and these can severely limit creativity.  Risk - For most events, weather is the greatest risk to attendance, enjoyment and success. https://www.google.com/search?q=security+and+safet - Other risks associated with events: y+of+events+picture&tbm= cancellation of speaker or performer, non- arrival of equipment, technical failure, transportation crisis, accidents, etc. 6  Unit 3: Planning Stage  Revenue and expenditure - Losing money is the fastest way to get out of the event business. - For this reason, the event concept needs very careful analysis. - In most cases, contractors for catering, security and other services. 10. DESIGNING THE CONCEPT  Designing the concept -The following are the main creative elements that must be considered: – Theme – Layout – Decor – Suppliers – Technical requirements – Staging – Entertainment – Talent – Catering Theme -The theme should ideally appeal to all senses: tactile, smell, taste, visual and auditory. What are good party themes? The best part themes can be seasonal, related to current events or holidays, creative, or simply high quality. The most important factors in making a good party theme are that the event https://parenting.firstcry.com/articles/25-amazing- is appropriate and the birthday-party-themes-for-girls/ host puts in the effort to make it special. Why do events have themes? Themes help get people excited about an event and create a sense of community among attendees. Not to mention the fact that a theme truly sets an event apart from everyday life. Consider your audience While you might think this is an obvious one, a rough outline of who’s attending your corporate event is worth getting down long before you put together the guest list. Themes that might fly for an event where it’s just going to be your clients might not work for an event where your prospects are present, too. A few questions to ask yourself: Who’s attending? What’s the age range? Is the event adults-only, or will families be present? Will attendees all be from the same area, or will there be people from different parts of the country or world? Choose a venue that complements your theme (or vice versa) While decorations and activities are important, subtly reinforcing your theme through your catering and venue can be even more memorable. Though traditional event venues remain the most popular choice for event planners, you’re not limited to the hotel ballroom if your event theme calls for something a little more unusual.a local winery, the location lends itself to a Tuscan theme. If you align your venue and your theme, not only will your event feel like a breath of fresh air, you can be guaranteed it will be talked about for months to come. 7  Unit 3: Planning Stage A. Layout - Discomfort in events is generally the result of too much open space, too much light or the limited opportunity to mix. -The audience needs to comfortably fill the venue to create a positive ambience. B. Decor - Fabrics, decorative items, stage props, drapes and table settings can all be hired for the event and it can reduce the cost C. Suppliers - Good relationships with suppliers of all commodities will ensure that only quality products will be received. D. Technical Requirements -Technical glitches like speaker’s notes on the laptop and the screen starts changing slides rapidly, screen savers pop-up when the speakers take too long, microphone not working, etc are some of the things we encounter during events. -Technical glitches as such are unacceptable – thorough rehearsals and a back-up system is essential. E. Staging - Consider renting stages rather than making them if the event venue nd+layout+for+catering+e is without one. F. Entertainment - For some events, entertainment is central, for others, it is peripheral. The most important thing is that the entertainment should suit the purpose of the event, not detract from it. G. Talent - Talent may come in any form of musical performers, dancers, athletes, golfers, conference speakers, etc.  When the talent is the focal point for an event, management of the talent is exceptionally important. H. Catering -Nothing makes participants more frustrated than delays in service and poor quality food.  Catering services coordinate the preparation, creation, delivery, and presentation of food for clients. If you’ve ever attended a wedding reception, fundraiser, bridal shower, rehearsal dinner, or bar mitzvah that had delightfully prepared and presented food, chances are that event was catered.  Additional responsibilities of your event catering company, often include the rental, set-up, and clean-up of decorations, tables, chairs, music and lighting What is event catering? There are three main types of caterers:  Mobile/Delivery Caterers 8  Unit 3: Planning Stage  Hotel/Restaurant Caterers  Private Full-Service Caterers  Mobile/delivery Catering  This type of event catering often comes in the form of a food truck, food cart, or delivery service. For example, our SIMPLY LUNCH program offers organic made-to- order meals delivered daily to your workplace (or it can be cooked in your workplace kitchen).  This option is often less expensive and less involved. The process, more or less depending on the client’s needs, involves agreeing upon a predetermined menu and arranging delivery of the food. Most often, minimal staff are required, also reducing costs.  Hotel/Restaurant Caterers- The role of this type of catering service is to act as the intermediaries between the kitchen staff and client when planning an in-house event. Their responsibilities include: menu design & preparation, table set-up, banquet arrangement, delivery of decorations, as well as arranging staffing as needed.”  Private Full-Service Catering- The type of catering service is often responsible for all aspects of the event planning. This most often includes (but is not limited to): menu design and preparation, cuisine creation and presentation, plate and dinnerware rentals, and arranging appropriate pre-event, event, and clean-up crew staffing. 11. Logistics of the Concept The following logistical elements must be taken into account:  Access to the site  Physical limitations  Dimensions of the site  Refrigerated storage  Physical space  Toilet facilities  Cleaning  Catering  Safety  Potential damage to the site  Provision of basic services Assimilating Learning: Directions: Read and answer the following questions. 1. What do you consider in conceptualizing a catering event? 2. Why is conceptualization essential in planning a catering event? Do you think it helps in the success of events? What makes you say so? 3. Choose one event below and create and design an ideal concept of it: - Batch Reunion - Silver Wedding anniversary of your Parents - Children’s Party A. Describe how the events are done from start to end 9  Unit 3: Planning Stage B. Make and illustrate a Lay out of the venue C. What are the decors and themes of your event? D. Propose a Menu which is suitable for the event? Moments of Truth: Directions: Identify what is asked in each of the following questions. Write your answers on the space provided before each item. ____________ 1. In your own words what do you mean by the following terms: A. Concepts B. Designs C. Lay- out D. Events E. Themes 2. What are the trends in conceptualizing a catering event? Cite at least 5 examples of these? 3. Why is conceptualization essential in planning a catering event? Do you think it helps for the success of events? Why do you say so? Summary: An event is a creative activity that carefully follows a detailed plan. It consists of features that include the following :  Occasion & Theme  Event Date/Time  Event Size  Venue Details  Catering  Audio Needs  Video Concepts  Lighting Design  Staging & Décor  3rd Party Vendor Coordination An event concept is the event details and elements that make up the practical aspects of the event itself. It is a combination of planning, organizing, budgeting, and performance. Pre and post event are carried out to ensure success as well as to benchmark for improvement of future events. 10  Unit 3: Planning Stage Creative event conceptualization and creative production is what makes events phenomenal. This is actually the essence of a well-planned event. Flawless logistics and an awesome design are crucial, yet the heart and real character of an event lies in those creative details that help your guests forget about themselves for a few hours and enjoy different experiences with other people. A poorly organized event can be of more damage to the reputation of a caterer than having no event at all. REFERENCES: https://www.slideshare.net/mervynmaicoaldana/lesson-5-event-concept https://smallbusiness.chron.com/modern-concepts-catering-industry-69908.html https://www.cvent.com/en/blog/events/5-questions-ask-creating-event-concept https://www.visitmonmouthshire.com/events-management/concept.aspx https://www.slideshare.net/mervynmaicoaldana/event-concept-mmaldana https://www.eventbrite.com/blog/corporate-event-theme-ds00/ https://www.socialtables.com/blog/event-planning/corporate-event-themes/ https://www.ecocaters.com/blog/what-does-a-catering-company-do/ https://www.chefspalettespicerubs.com/event-conceptualization-and-planning.html 11  Unit 3: Planning Stage Lesson 2: Proposal Making Specific Objectives: At the end of the lesson, the students are expected to: 1. Discuss the components of a catering Proposal 2. Explain the Catering Proposal Requirements; and 3. Create or design a Catering proposal Capturing the Concept: Preparing a Catering Proposal The foundation of a proposal is the information gathered during an initial inquiry or meeting with the prospective client: List down and identify the most important information needed in making a CATERING PROPOSAL. Why do you think this information is needed? Explain your answer? DETAILS/INFORMATION Why this is Important 12  Unit 3: Planning Stage Hunting for Information: 1. What is a Catering Proposal? A catering proposal is a report that a potential client receives from a catering service company that has all the details like the terms of payment, the quotation, terms, and conditions, etc. It is mainly used when the client needs catering services for an event he/she has to attend or host. 2. Why is a Catering Proposal important? A catering proposal is important for many reasons. It allows caterers and other food establishments who provide catering services, give information on how they can provide the catering needs for events and other occasions. Most importantly, they identify whether the catering business is fit for the needs of the client or not. 3. What should be included in a Catering Proposal?  The following details should be included in a catering proposal: The sender company’s details like the name, what they do, etc. The formal offer provides catering services for the event is described in detail. Terms and conditions like Pricing for each service are also stated in the proposal. Other legal terms that need to be added, Extra charges for other services, etc. are included. 4. What are the qualities of a Good Catering Service? A good catering service is one that fulfills all the needs and requirements of the client. It must have excellent time management skills and must be splendidly organized. They should also be friendly, hospitable and approachable so that the client feels comfortable around them. Also, having a great cook is always an addition. 5. What are the major components of a Catering Proposal?  The following are the major components of a catering proposal: A cover letter, Menu items and charges for all the items, additional charges, if any total cost and quotations for all the services provided, explanation of policies Terms, conditions, and other legal procedures to be followed, Signatures, terms, and methods of payment, etc. HOW TO WRITE A CATERING PROPOSAL  The foundation of a proposal is the information gathered during an initial inquiry or meeting with the prospective client:  Armed with these guidelines, the caterer can build a detailed proposal that includes the actual menu, beverages, an itemized listing for equipment rental, the staff requirements and any necessary food or beverage taxes.  When planning a proposal, caterers generally consider several other factors in addition to the basic information. For example, the staff of the Caterer know that their social clients usually eat less food (18-22 bites -- think bite-sized candy bar or an orange wedge, an average sized bite of food) than their corporate clients (22-28 13  Unit 3: Planning Stage bites). The time of day and length of an event can also dictate how much food you need. A party held right after work, during "cocktail hour", say from 5:00 to 7:00 p.m. could center around hors d'oeuvres and other light fare because the guests will probably have plans for dinner after the reception. Here is an easy guide you can follow when writing a catering proposal: 1. Cover letter -The proposal cover letter should immediately provide an overview of the event and the entire company, what you can provide, how you provide your products and/or services, etc. The name of the event, its date, time, and location should also be included. In addition, a minimum guest count guarantee should be provided to inform the client. 2. Menu and charges -The catering menu is one of the main things that the client will look for in your proposal; thus, it is important to include a menu that is especially curated for the preferences of the client. Aside from considering the food and beverage preferences in the menu, you should also take into account the budget of the client. You should state the charges of each item that you have included in the menu. Other menu planning considerations include:  Balanced menu - a standard menu should include a balance of two proteins (meat, poultry or seafood), one vegetable and one ng menu starch (pasta, rice or potatoes).  Courses - for seated dinners with multiple courses, each course should complement the next and there should be some variety. For example, if you're having a beef entree, then you might consider a seafood appetizer.  Buffets - the number of buffet stations corresponds to the number of guests. According to the folks at Joel, a good rule of thumb is one buffet per 75 guests. If the guest list is large, say 750 or more, you can increase the number of guests per buffet ratio to one buffet per 100 guests. 3. The venue, if applicable -When the proposal is ready, the caterer gives it to the client for his or her perusal. After the client accepts the proposal, the caterer schedules another meeting to discuss the decor and layout and to plan a detailed timeline of the event. -If the client has not yet chosen the venue for the event, it is up to you as the caterer to provide a venue for them. This is mostly applicable to catering companies that have their own in-house venue. However, if the client has already 14  Unit 3: Planning Stage chosen a venue, present how will you be able to provide quality service in such a location. 4. Additional charges - You should list the prices for each material or similar groups of items that will need payment from the client such as linens, centerpieces, silverware, dinnerware, serving dishes, and more. The labor costs, which is usually paid an hourly amount times the number of hours and staff members, for the delivery and performance of contractual tasks should also be included in this section of the proposal. Sample: Breakdown of personnel requirements Sample: Breakdown of rental estimates 5. Total quote -The total quote is basically just the grand total of all the charges the client is expected to pay after or before the event. If necessary, you can also include a percentage based on the total cost or specific amount as an initial deposit to begin the necessary preparations for the event. mmary of costs 6. Explanation of policies -The policies in catering an event will depend on what you choose to implement, but the most common inclusions of the policies you should explain in the proposal are minimum count requirement for guests, a guarantee of services, acceptable forms and terms of payment, and other necessary terms and conditions. 15  Unit 3: Planning Stage Assimilating Learning: Directions: Prepare and write a proposal for the catering of a special occasion. Choose 1 from among the special events below: 1. Debut 2. Wedding 3. Birthday Party for Children Student Instructions: “ Brochure Making”  Create a profile of the special occasion you have selected  Plan a suitable menu  List down the rental & Labor requirements needed in your chosen event  Make estimated cost of the event  Prepare a Catering proposal Agreement or contract Moments of Truth: Directions: Answer the following questions: 1. What are the benefits of writing a catering proposal? 2. Discuss why it is a challenge for a caterer to translate customer needs into a package of tangible products and intangible services the caterer must implement to exceed a customer’s desires. 3. In writing a catering proposal what are the most important information to consider and why? Summary: A catering company providing food and event services must prepare a catering proposal to give the client a clear picture of what to expect from the catering event. The scope of the proposal includes sections like chef profile, event portfolio, event details, sample menus, budget, and more. Plus, a sample contract is included at the end. 16  Unit 3: Planning Stage REFERENCES: https://www.educationstandards.nsw.edu.au/wps/portal/nesa/resource- finder/sample-work/technologies/sample-work-food-technology-st5-proposal-for- catering-of-a-special-occasion https://requestletters.com/home/writing-a-catering-proposal-letter-with-sample https://www.template.net/business/proposal-templates/how-to-write-a-catering- proposal/ https://requestletters.com/home/writing-a-catering-proposal-letter-with-sample The kitchen maya, Food Service and catering Management, a practical guide 2004 https://money.howstuffworks.com/catering2.htm Lesson 3: Menu and Menu Planning for Banquet Functions Specific Objectives: At the end of the lesson, the students are expected to: 1. Discuss the importance of menu planning 2. Enumerate the characteristics of good menu planning for a catering event 3. Design a menu card for a banquet 17  Unit 3: Planning Stage 4. Enumerate and differentiate the types of menu used in the industry; Capturing the Concept: Hunting for Information: A menu is a list of prepared dishes of food made available to a client, and but its content and presentation must attract the client and represent value for money, Menu planning is one of the functions required before assembling the food materials to produce quality meals. Preparing an excellent menu is perhaps one of the greatest challenges of a caterer or a chef as it may actually spell the difference between a mediocre service and exceptional one. Having a well –planned menu is therefore, an aspect which must be carefully thought of. When menu planning a menu, it is essential to always keep the client’s needs in mind. As different clients have different needs, it is best to offer a wide selection of dishes ranging from classic to contemporary item. The client’s age, sex, nutritional needs, food preferences and spending behavior are factors that should be carefully considered. A. Menu- Menu is a detailed list of food and beverage offerings with their respective prices. It is prepared by a food and beverage service businesses to keep the customers informed about the availability of various F&B items. This means that a menu is a valuable piece of literature for selling an establishment and its services. It must therefore have accurate descriptions and pricing. Thus, it should be prepared through thorough planning and testing. 18  Unit 3: Planning Stage A good menu is determined through the following characteristics.  First, presents clear or unambiguous information.  Second, adheres to food safety and nutrition policies of the food business.  Third, meets or outstrips guests’ expectations.  Fourth, meets the quality standards of the food business.  Fifth, truthfully describes the taste and preparations of each dish in the list.  And sixth, abides with the production and service facilities of the business. B. Menu Planning Menu planning is one of the important managerial activities of food and beverages operations executed by a team comprising the entrepreneur/proprietor, the restaurant manager, and the executive chef. In a large hotel, the general manager and the food and beverage (F&B) manager will also be members of the team. In welfare catering operations, the head of the institution, the catering manager, and the finance manager will be involved. Menu planning calls for careful thought on many factors that would determine the success of the F&B operation. Menu forms the basis or acts as a guide upon which all other managerial and operational activities of F&B operations rest on. Menu planning is the most important aspect of planning and organization in the food industry. It is an advance plan of a dietary pattern over a given period of time. The aim of menu planning is to: 1. Meet nutritional needs -- ““Recognition that food is treatment”-- part of medical therapy; 2.Plan meals within the food cost; 3. Simplify purchase, preparation, and storage of meals; 4. Provide attractive, appetizing meals with no monotony; 5. Save time and money; 6. Minimize overhead expenditure, i.e., fuel, electricity, water, labor; 7. Meet//exceed customer expectations; 8. Determine production methods and distribution systems; 9. Dictate staffing levels; and 10.Provide quality, standardization & predictability. Major Considerations in Planning Menus The Importance of Menu Planning 19  Unit 3: Planning Stage It’s important to understand the basics before creating your menu: Your guests Production and service capabilities Availability of ingredients Food cost Learn why each point has a part to play when drawing up a menu. A. Your Guests Understand your guests by: Knowing who they are Why they eat out What they eat When they eat Where they prefer to eat Important elements to remember include: Meeting their needs and expectations Considering their personal characteristics Understanding potential issues such as health conditions, nutritional needs and religious restrictions Pricing dishes according to what guests would be comfortable with B. Production and Service Capabilities Study the following factors: 1. Size of establishment How big are the kitchen and service areas? What tools and equipment can fit there? What is the staff size needed to operate your establishments? 2. Skills of available staff Are they graduates of culinary schools, experienced in other restaurants, or beginners? What cooking methods are they familiar with? What dishes can they cook? How much food can be dished out at every service time? 3. Available tools and equipment for preparation and service What are the tools and equipment that you already have? What type of dishes can such tools and equipment be used to prepare and cook? 4. Food budget 20  Unit 3: Planning Stage How much are you willing to spend on food, and how much are you considering to earn from the food budget? 5. Time available for preparation and service What periods will you serve food? Are you going to offer breakfast, afternoon tea or supper? Are you going to open your restaurant only during lunch and dinner? How many hours will be allotted for preparation and cooking? How many meals can the staff prepare and dish out? C. Availability of Ingredients  Consider the availability of ingredients and what recipes can be created: Market location – where will your restaurant be located? What are the available ingredients in that location? Ingredients’ seasonality – what are the seasonal ingredients in your location? Can you create special dishes with these seasonal ingredients? Also, use the ingredients that are in season all year round for dishes that will stay in the menu for a long time. Costs – how much are the ingredients in your area? What is the range of prices from supplier to supplier? Will it be better to locate nearby suppliers from another location? Sourcing ingredients locally means it’s easier to ensure fresh and consistently good ingredients. D. Food Cost  It’s important to account for the cost of ingredients to balance quality and profits. It’s covered in-depth in the module The Importance of Counting Costs but take note of the following: Set a target cost, usually 30 to 45% of the food selling price. Check if the cost targets are met and menu pricing is not too high, which might turn off potential diners. Ensure every kitchen staff is cost-conscious and knows the basics of recipe costing BALANCED AND ACCURATE MENU  A balanced menu should offer variety in a way that suits the concept and purpose of your establishment, without diluting the unique selling point (USP) of your restaurant. 1. Why is a balanced menu important?  It gives substance to the business  It makes guests notice what exactly they like, without realizing it  It allows guests to easily choose what they want, at the price they would expect to pay 2. How do we achieve balance in a menu? 21  Unit 3: Planning Stage  Six factors to consider when creating a menu to ensure the right amount of variety and balance: The spread of dishes and ingredients used The spread of price points and profitability The seasonality within the dishes Healthy options The ratio of dishes within each section A. The spread of dishes and ingredients used  As a general rule, a menu should have 20% of dishes in each section feature the same accompanying dish components and 20% of dishes in the menu use the same cooking method. B. The seasonality within the dishes  Have more than 30% seasonal dishes on your menu with more than 2 seasonal dishes per section. C. The ratio of dishes within each section  Have 3 to 6 sections on your main menu and 2 to 4 sections on other menus  Have 4 to 12 dishes per section  Avoid having more than 12 dishes so as not to confuse your diners D. The spread of price points and profitability  A good menu should have less than 10% low profit dishes, more than 30% high profit dishes and more than 50% high profit top sellers. E. Healthy options  Have more than 20% of healthy dishes on the menu or 1 healthy option per section  Have healthy substitutes or alternatives made available to diners (as service exceptions) Menu Accuracy A good menu is a menu that:  Is honest, accurate and reliable  Has good menu descriptions to influence diners’ decisions and selections  Communicate what is offered, how dishes are cooked and the price Menu Accuracy Guidelines Ensure your menu is accurate, promote your dishes and avoid misrepresentations. Consider the following guidelines: 1. Representation of quantity  Information related to quantity must be clear and accurately stated. 2. Representation of quality 22  Unit 3: Planning Stage  In developed countries like the United States, food products are classified according to quality grades. Use words like Prime, Grade A, Good, No. 1, Choice, and other quality descriptions for officially certified foods. 3. Representation of price  Menu prices and other charges must be clearly indicated so that customers know how much they need to pay when ordering. This should also include service charge (gratuity), and any extra charges such as corkage fee, cover charge, etc. 4. Representation of brand names  Restaurants are expected to serve whatever brand they claim to be using. For example, a restaurant that advertises itself as serving Kobe beef must ensure the claims are true. 5. Representation of product identification  Actual ingredients used and substitutes must be declared. For example, descriptions like: ‘sweetened with non-sugar sweetener’. 6. Representation of origin  Identify the source of ingredients if it carries prestige, or an assurance of quality. Restaurants can attract customers and boost sales using the names of places where the ingredients come from. For example: Maine lobster, Idaho potatoes, Danish bleu cheese. 7. Representation of advertising terms  Advertising exaggerations and misleading words and statements are not acceptable. For example, using the term ‘jumbo hotdog’ for a regular-sized hotdog is misleading. Descriptions must be truthful for dishes such as low-calorie desserts and aged steaks. 8. Representation of means of preservation  Terms like ‘frozen’ are not the same as fresh. ‘Bottled’ is different from ‘canned’. 9. Representation of food preparation  When you say ‘charcoal-broiled’, it has to be really charcoal-broiled, and not broiled using a broiler. ‘Prepared from scratch’ cannot be used for food prepared using convenience products. 10. Verbal and visual presentation  What is shown in menu folders and menu boards must be exactly what will be served to guests. Portion sizes must be as pictured. 11. Dietary or nutritional claims  Appropriate dietary terms must be used. For example, ‘low-fat’, ‘sugar-free’, salt-free’. FUNCTIONS OF MENU 1. Information: what food is available, how it is cooked and presented and at what price. 2. Order: presents the dishes in a logical order, usually listing the menu items under course headings. 23  Unit 3: Planning Stage 3. Choice: determines the freedom of choice that a guest may have. 4. Image: presents the overall image and style of the restaurant. 5. Sales: appropriately describe the dishes and increase the sale TYPES OF MENU 1. A la carte means a free choice from the card or menu and is identified by: a. Being usually a larger menu than a table d'hôte menu and offering a greater choice. b. Listing under the course headings all of the dishes that may be prepared by the establishment. c. All dishes being prepared to order. d. Each dish being separately priced. e. Expensive than a table d'hôte menu. 24  Unit 3: Planning Stage 2. Table d'hôte means food from the hosts’ table and may be identified by: a. Being a restricted Menu b. Offering a Small Number of Courses, Usually Three or Four. c. A Limited Choice within Each Course. d. A Fixed Selling Price. e. All the dishes being ready at a set time. 3. Buffet Menu - are prepared for particular occasions such as weddings, company functions or celebrations. a. Mostly consist of two to three courses. b. Decided by the host, who pays in advance giving details about the number of people and service time. 25  Unit 3: Planning Stage 4. CYCLE 1. A cyclic menu is one that changes every day for a certain period; after this period, the daily menu repeat in the same order. 2. For example: a seven day cyclic menu used in schools and hospitals, where the number of choices must be kept small. 5.STATIC a. A static menu is one that offers the same dishes every day. b. These menus are used in restaurants and other establishments where the client changes daily or where enough items are listed on the menu to offer sufficient variety. c. A static menu may be in place indefinitely, or it may change at regular intervals, such as every season, every month or even every week 26  Unit 3: Planning Stage 6.SET MENU- is one that offers set items pre- arranged by the host. 7.Cart Du- juor or “Card of the Day”- it offers choices that are available for particular day only. 27  Unit 3: Planning Stage 8.DEGUSTATION MENU- “ TASTING” list a range of items; usually specialties of the restaurant, which are served in small portions. What Is a Banquet Menu?  Banquets often serve exquisite dishes.  Banquet menus list food selections for banquets, which are festive dinners that celebrate special occasions. Typically, banquets serve a single type of appetizer and dessert and allow guests to select their choice of main course. Function  Banquet menus help guests make an informed decision on what to eat at a banquet. They give details about the dishes, such as ingredients, sauces and flavorings. Size  Banquet menus are typically small and consist of only a few pages. This is due to the limited dinner selections found at most banquets. Considerations  Banquet menus often feature fine dining, including expensive dishes such as filet mignon, lobster and stuffed chicken. They typically do not list prices, as guests usually buy banquet tickets that include the cost of dinner. Three Basic Types Of Menu Designed Around The Three Traditional Meal Periods:  BREAKFAST – menus are fairly standard, items are “simple”, “fast”, and “inexpensive”  LUNCH – it usually features menu items that are easy and quick to make; it is lighter than dinner menu.  DINNER – is the main meal for most people, it is heavier in character and more elaborate than those offered at breakfast or lunch. 28  Unit 3: Planning Stage SELECTING MENU ITEMS: A. SOURCES FOR SELECTING MENU  Old Menus  Books  Trade Magazines  Cookbooks for the Home Market B. STEPS IN SELECTING MENU ITEMS “ menu Structure”  Bread & Butter  Entrees  Appetizers / Soups  Starch Items and vegetables  Salads  Desserts  Beverages Items outside Menu Structure 1. Pre- Dinner food items -Canapes -Crudites - Bite size hot and cold hor’s eouvres 2. Sauces and Accompaniments 3. Cheese 4. Accompaniments to coffee C. MENU DESIGN Characteristics of a well-designed menu:  It complements a restaurant’s over-all theme.  It blends with the interior design of the restaurant  It communicates with the guests  It helps sell the operation and its menu items. D. MENU COPY Three elements of menu copy:  Headings – includes major heads, subheads, and names of menu items.  Descriptive Copy – informs the guests about the menu items and helps increase sales. The menu items’ main ingredient, important secondary ingredients and method of preparation.  Supplemental Merchandising Copy – it includes basic information: address, telephone number, days and hours of operation, meals served, reservations and payment policies. 29  Unit 3: Planning Stage Assimilating Learning: Task 1: Menu Planning A. Plan a Banquet Luncheon menu and justify the entries you have included based on the different factors you have to consider. B. Create a proper combination of dishes in terms of color, texture, form, temperature and flavor using the following pattern Appetizer Soup Salad Main dish Vegetable dish Cereal Dessert Beverage NOTE: please do not write common dishes that you know, make your meal unique and different from what you eat daily. Task 2: Directions: Answer the following questions concisely: 1. Why is a menu considered the lifeline of the food service industry? 2. When creating a menu plan, why is a balanced menu important for the catering business? Moments of Truth: Identification: Identify what is asked in the following questions. Write your answers on the space before each number. 1.A menu in which food items can be ordered anytime of the day. 2.A menu that serves the same food daily without changes. 3.A menu which is planned everyday. 4.A menu that is rotated at definite time intervals. 5.A menu that offers a little flexibility though limited to one or two dishes per course. 6.A menu originally known as fixed menu with no choices. 7.A menu that offers breakfast, lunch and dinner items at any time of the day. 8.A menu focusing on balanced diet and healthy eating. 9.A menu that offers a selection of complete meals at a set price. 30  Unit 3: Planning Stage 10.A menu that changes everyday for a certain period. True or False: Write TRUE if the statement is correct and FALSE if the statement is incorrect. Underline the word/s that make/s the sentence incorrect and write the correct word/s on the space provided. ____________________1.Meal plan is a manner in which foods are grouped for particular meals in a day. ____________________2.If sandwiches are served, they may come before or after salads. ____________________3. Combine spicy foods and mild foods for contrast and to meet different patron preferences. ____________________4.Signature recipe is the unique menu item to a specific caterer. ____________________5.Number of menus will also depend on the kind of patrons. ____________________6.Analyzing the popularity of the items to be sure an adequate menu has been formulated. ____________________7. Items needed for menu planning is a file of historical records on the performance of the past menu. ____________________8. Menu comes from the French word “la carte” and means “detailed items” ____________________9. Nutritional needs of the people to be served are important especially in the hospitals, residence, halls/dorms, home of the children and senior citizens. ___________________10.Availability of certain equipment may force the menu planner to omit some interesting menu. Summary: Menu and Menu Planning  What is the first thing that comes to mind when you hear the following: appetizers, entrees, desserts, daily specials, ethnic cuisine, fine or casual dining, pricing psychology, trends, cut food costs, reduce your staff, dietary guidelines, government regulations, sustainability, special diets, food delivery, marketing, equipment, customer demand?  Each of the above words probably brought quite a few different thoughts to mind. One word, however, affects—and is affected by—every term on the list: THE MENU.  The importance of the menu to a foodservice operation cannot be emphasized too often or too much. The fact that it is an early topic in this module underscores its importance for those studying the management of foodservice operations. The menu is also called “the driver” of a foodservice operation.  This descriptive term indicates that every part of a foodservice operation is affected by the menu and stresses how the menu is a managerial tool for controlling many aspects of a foodservice operation. As you learn more about menus and menu planning, keep in mind menus from your favorite restaurants or your recent meals in other types of foodservice operations. 31  Unit 3: Planning Stage  Menu planning is a learned skill improved through practice. Effective menus are critical to the financial health of a foodservice operation and serve as a “driver” of the business. Their importance to a successful foodservice operation can not be overstated. REFERENCES: Retrieved from: https://www.ultrariskadvisors.com/wp- content/uploads/2012/07/MHR_Menus.pdf Food Labeling; Nutrition Labeling of Standard Menu Items in Restaurants and Similar Retail Food Establishments, https://www.federalregister.gov/documents/2014/12/01/2014-27833/food-labeling- nutrition-labeling-of-standard-menu-items-in-restaurants-and-similar-retail-food https://www.slideshare.net/adhikaripc/menu-presentation-31479931 https://www.slideshare.net/martianne21/menu-130585793 https://www.unileverfoodsolutions.com.ph/chef-inspiration/chefmanship- academy/module-3-the-importance-of-menu-planning/topic-1-major-considerations-in- planning-menus.html https://psu.pb.unizin.org/hmd329/chapter/ch4/ Truth in Menus: Managing Hospitality Risk. https://www.ehow.com/facts_7155243_banquet-menu_.html https://creativeeducator.tech4learning.com/2014/lessons/plan-an-event Congratulations! Closure: This lesson is about to end! As a student, reflect on what you have learned by answering the following questions: 1. Did you learn what you expected to learn? ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ 2. What do you still want to learn? ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ Note: This will not be a recorded activity. 32