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Menu planning is a skilled activity involving planning of balanced meals that are colourful, appetizing, and palatable and within the econiomic means of the individual concerned. It helps to determine quantities different foods accurately. It helps to avoid monotony in the menus. While planning meals following points to be in mind:
Principles of Menu Planning. The menu reflects the complete array of needs of the consumer base within the parameters of the functional environment and financial constraints. This chapter is...
Objective of menu planning: →A menu informs guests about available dishes and the prices charged for the whole menu or a particular dish. It enables them to select dishes of their choice. →It guides the chef regarding the requirement of staff, material and equipment to prepare the items included in the menu.
Planning of menus is essential when food has to be bought, prepared and served in large quantities to people of various tastes, and requirements. The advantages of menu planning are: It helps to provide appetizing, nourishing and attractive meals to customers at a fair price.
This document discusses key concepts for menu planning, including definitions of health, nutrients, and dietary reference values. It explains the five food group system and food exchange lists as tools for menu planning and nutritional assessment.
For the planning function, the menu provides an end goal to which all the employees work. The chefs gear each stage of food production toward putting out the best product at the best price. The menu also helps the staff to organize themselves by asking certain important questions: • What is the target market? What segments are we aiming to serve?
Foods have been classified into different groups de pending on their nutritive value and for the ease to plan a diet. They are grouped as basic four, basic five and basic seven food groups. Objective of the food group system are 9 Planning wholesome balanced menus to achieve nutrit ional adequacy.
