A look at how to plan a banquet menu
Summary :
Table of Contents
- Introduction
- Food
- Beverage
- The menu
- Classes of menu
- A la carte
- Table d' hote
- Brasserie and popular catering menus
- Banquet menu schedules
- Fixed menu
- Cycle menus
- Types of menu in banquet
- Breakfast
- Lunch
- Dinner
- Specialty
- Children menu
- Senior citizens
- Alcoholic beverage
- Dessert
- Classical banquet menu
- Ethnic menu
- Banquet menu planning
- Knowing your guests
- Knowing your operations
- Theme or cuisine
- Equipment
- Personnel
- Quality standards
- Budget
- Selecting menu items
- Old menus
- Books
- Trade magazines
- Cook books for the home market
- Websites
- Entrees
- Appetizers and soup
- Starch items and vegetables
- Salads
- Desserts
- Beverages
- Menu balance
- Business balance
- Aesthetic balance
- Nutritional balance
- Menu design
- Copy
- Headings
- Descriptive copy
- Truth in menu laws
- Grading
- Freshness claims
- Geographical origin
- Preparation
- Supplemental merchandising copy
- Layout
- Sequence
- Format
- Typeface
- Artwork
- Cover
- Influences on the menu
- Health and eating
- Special diets
- Cultural and religious dietary
- Vegetarianism
- Common menu design mistakes
- Evaluating menus
- Menu management software
- Pre costing and post costing software
- Menu engineering software
- Conclusion
- Bibilography
Abstract
British law defines hotels or inns as "places where a bonafide traveler can receive food and shelter, provided him in a position to pay for it and is in a fit condition to be received. " Hence, a hotel must provide food and beverage and lodging to travelers on payment and has in turn, the right to refuse these services if the traveler is drunk, disorderly, unkempt, or is not in a position to pay for the service.
The practice of eating away from home is increasing and there is wide diversity in the nature and type of food and beverage on offer. Because of the expansion of the industry and increasing pressure for improved professionalism in food and beverage service staff, there is even greater need for more people to make their careers in this noble profession alongside the need for improved confidence and performance through higher standards of knowledge and skills.
Food and beverage service is an important link between the food and beverages services on offer in an establishment and the customers. The server is the main point of contact between the customers and the establishment. It is an important role in a profession which is increasing in national and international status. The skills and knowledge of food and beverage service, and therefore careers, are transferable between establishments and sectors, and throughout the world.
The hotel industry is perhaps one of the oldest commercial endeavors in the world. The first inns go back to the sixth century B.C. and were the product of the urge to travel, spurred by invention of the 'wheel'. The earliest inns were ventures by husband-and- wife teams who provided large halls for travelers to make their own beds and sleep on the floor.
The practice of eating away from home is increasing and there is wide diversity in the nature and type of food and beverage on offer. Because of the expansion of the industry and increasing pressure for improved professionalism in food and beverage service staff, there is even greater need for more people to make their careers in this noble profession alongside the need for improved confidence and performance through higher standards of knowledge and skills.
Food and beverage service is an important link between the food and beverages services on offer in an establishment and the customers. The server is the main point of contact between the customers and the establishment. It is an important role in a profession which is increasing in national and international status. The skills and knowledge of food and beverage service, and therefore careers, are transferable between establishments and sectors, and throughout the world.
The hotel industry is perhaps one of the oldest commercial endeavors in the world. The first inns go back to the sixth century B.C. and were the product of the urge to travel, spurred by invention of the 'wheel'. The earliest inns were ventures by husband-and- wife teams who provided large halls for travelers to make their own beds and sleep on the floor.
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