1. Menu planning

2. Menu planning - Objectives
To identify what are/could be Customer’s needs (allergies/special considerations) when planning menus
To identify the different types of menu
To identify what is needed to be taken into consideration when costing dishes for a menu
To understand the importance of portion control when serving dishes

3. Who’s responsibility is it to plan menus

4. Customer needs
A chef has to be aware of the needs of the customers, not only with regard to items on the menu, but also to cater for special dietary needs
Give examples of different allergies that can affect an individual
Give examples of special conditions where a chef needs to adapt to the needs of the customer

5. Give examples of different allergies that can affect an individual

6. Give examples of special conditions where a chef needs to adapt to the needs of the customer

7. Group activity Case study 1 Case study 2 Group discussion
Make notes from discussion

8. What should they have done to prevent this from happening?
Case study 1
Fred Bloggs has a nut allergy
He visited ‘Annies’ in Kimbridge (a local café) and ate a piece of carrot cake which made him extremely ill
He had asked the waitress if the cake contained any nuts. The waitress said no
Actually the recipe contained walnuts
What should they have done to prevent this from happening?

9. Case study 2 Polly Flanders is a coeliac which means?
She has an allergy to gluten
When she eats in a restaurant she has to avoid all wheat based bread, pastry, pasta, cakes and biscuits.
She also has to check what thickening agent has been used in sauces and soups
As a chef, why is it important to have a good knowledge of food allergies?

10. What questions should you ask the host ?
Customer needs
You have been given the responsibility of organising a function for a party of 20 Vegetarians.
What questions should you ask the host ?

11. Types of Menu What are the different types of menu? Table d’hote
A La Carte
Themed
Others –
Celebration
Conference / function
Explain the differences and give examples if you can

12. Planning menus – Key words
Lacto Vegetarian
Vegan
Kosher
Halal
Coeliac
Lactose intolerance
Diabetic
In own words explain?

13. Example menus Menu A Menu B Menu C Menu D Menu E Menu F Menu G
On your table you will find a selection of different menus. Can you identify what type of menus they are?
Menu A
Menu B
Menu C
Menu D
Menu E
Menu F
Menu G

14. Fill in the answers Menu Menu A Menu B Menu C Menu D Menu E Menu F
Menu A
Menu B
Menu C
Menu D
Menu E
Menu F
Menu G

15. Answers Menu A Lunch menu – A la Carte B A La Carte C Table d’hote D EA
 Lunch menu – A la Carte B
 A La Carte C
 Table d’hote D E F
 Celebration -  Table d’hote G
 Themed -  A La Carte

16. Which is the best menu for a Vegetarian?
Why?

17. Menus
How do Caterers cater for customers with special dietary needs?

18. Menus
How do Caterers cater for children and elderly customers?

19. Portion Control and Costing
Whose responsibility is it to order the food?
What is portion control and why is it important in Catering?
List ways that portions can be measured so that each customer receives the same amount?
Give some examples for each
Why would a Caterer want to reduce waste?

20. Portion Control and Costing
Whose responsibility is it to order the food?
Head Chef or Sous Chef
What is portion control and why is it important in Catering?
Ensuring equal portions of food are served to each customer.
Each portion should look the same
List ways that portions can be measured so that each customer receives the same amount?
Scoops and ladles
Single portion dishes
Counting
Using decoration or garnish
Weighing
Give some examples for each
Scoops and ladles - soup, gravy, custard,
Single portion dishes – fish pie, cottage pie, lasagne, sweet flans, mini quiche
Counting – sausages, chops,
Using decoration or garnish – cheesecake, large cakes, gateau, lemon pieces,
Weighing – bread dough before shaping
Why would a Caterer want to reduce waste?
Everything wasted is lost profit

21. Costing dishes
Caterers need to work out how much they should sell their food for
They have to think about the following – ?
The cost of each dish can be worked out with a standard recipe. Caterers sometimes use IT programs to scale up ingredients. Some will even work out a food order.

22. Costing dishes
Caterers need to work out how much they should sell their food for
They have to think about the following –
Ingredients they will need + any consumable items (flowers, napkins)
Cost of overheads – electricity, heating, rent, hiring or replacing equipment, laundry, IT equipment, telephone rental
Labour costs – staff wages, uniforms, laundry
Profit - % depends on type of establishment
The cost of each dish can be worked out with a standard recipe. Caterers sometimes use IT programs to scale up ingredients. Some will even work out a food order for them.

23. Check your knowledge - Questions
Answer on the sheets provided
Question – 2009 – 8b (Higher paper)
Question –
Homework – check answers using mark schemes on RLP

24. Additional questions

25. Answer

27. Answers

29. Answers

30. Additional information
Revision book –
Page 55 – Special dietary requirements
Page 57 - Special dietary requirements – questions
Page 58 – Planning a Menu
Page 62 – Planning a Menu – questions
Page 64 – Portions and costing
Page 66 – Portions and costing – questions