Mata kuliah : V0274 - Pengolahan Makanan II
(CULINARY II)
Tahun
: 2010
MENU PLANNING
Pertemuan 1
Menu Planning
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Chapter objectives
• Identify and describe function of the menu
• Identify basic rules in menu planning
• Identify the menu planning
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Menu
• “ A menu is a list of the dishes offered
for service at a meal.” Mizer, David A., Porter,
Mary., Sonnier, Beth., Drummond, Karen Eich. Food Preparation for
the professional.2000
• “ A menu is a list of dishes served or
available to be served at a meal.”
Gisselen, Wayne. Proffesional Cooking.2007
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• Menu planning requires an extensive knowledge of foods
and their preparation methods and an enjoyment of good
food. It Includes an understanding of:
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ingredients
basic preparation methods
the institution
cost calculations
nutrition
menu structure and writing
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Basic Rules in Menu Planning
• Before the menu can be written, it is important to have
the following information available:
1. Standardized recipes
2. Accurate cost calculations
3. Market analysis
4. Type of establishment and personnel skills
5. Season and climate
6. Customer expectations
7. Up to date nutrition information
8. Variety
9. Menu terminology (correctly written, no spelling errors)
10. Accurate desriptions and truth in advertising
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Menu Planning
• Menus are planned for specific time periods (cycles).
Planning menus in this manner makes purchasing, mise
en place, food preparation, and personnel planning more
effective.
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Copyright ©1999 John Wiley & Sons, Inc.
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