G11T3W3 Offline

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G11T3W3 In any hospitality establishment, menu planning is defined as the forming of a list of items of food for a well organised service operation. In short, it is organizing meals (inclusive of hors d'oeuvres/starter, main, dessert) ahead of time, and often defines the décor, service style, costumes and cooking skills required. Before planning, it is also important to be aware of other factors like customers taste preferences and with certain cooking methods, what apparatus will be needed in order to fulfil the menu selection. There are two types of menus to be planned for and they are: ' Á la Carte' and 'Table d’ hôte'. Rules of menu planning  It is important to consider the availability of food - is it in stock already, in season, locally and readily available, suitable for the current weather, or perhaps too hot or cold to serve  There must be appropriate consideration given to budgetary and time constraints  Customer profiles and food habits - such as age, sex, cultural and religious backgrounds, along with food preferences and dietary requirements – must be paid attention to  Restaurant capability must be considered, such as available cooking equipment, the space available and the number of employees that must all work together Factors to consider (guest houses vs restaurants) 1. Breakfast In guest houses, breakfast often consists of light meals. The ingredients should be easy to source, replace and vary. Breakfasts can include cereals, eggs, toasts, breads, oats, common protein food items like preserved fishes and meats, fruit juices and bottle water as well as a number of varieties and decaffeinated options in terms of tea and coffee – all easily served by means of a buffet. Unlike in a guest house, restaurants do not always serve breakfasts. They majorly serve brunch, lunch and dinner. Those that do serve breakfast, often serve it by means of plated service for an a la carte menu. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

2. Tea Tea is served in guest houses, hotels and restaurants and with the mode of service being dependent on the occasion. In all cases, similar service approaches exist, with a set of rules being in pace at each establishment. Factors such as the time of day, what sweet and savoury dishes are served, the range of flavours and types of cooking methods will be used all needs to be considered. 3. Three-course A three-course meal includes a starter (hors d'oeuvres or appetizer), a main (entrée) and a dessert. For both guest houses and restaurants, the same rules apply when planning the menu. It is important to consider the season... For example, during winter months, hot foods and drinks should be served (like stews and soups) while in summer, chilled dishes (like sandwiches and salads) should be served. It is also very important to make sure that the whole meal comes together well; not just the individual starter, main and dessert parts. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

Glossary Apparatus Specific equipment or machinery required for an activity or purpose Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International