Catering Menu Program CM226 Catering and Event
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Catering Menu Program CM226 Catering and Event Management Chapter 5, pages 116 133 CHAPTER OBJECTIVES 1. Identify the components of a catering menu program and the factors that control success or failure in operation. 2. Discuss the types
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Catering Menu Program CM226 Catering and Event Management
Chapter 5, pages 116 – 133<br>
Chapter 5, pages 116 – 133<br>
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CHAPTER OBJECTIVES 1. Identify the components of a catering menu program and the factors that control success or failure in operation.
2. Discuss the types of menus that are successful in catering applications.
3. Explain French, Russian, and American table service styles.
4. Discuss the challenges for seasonal menu application in catering menus.<br>
2. Discuss the types of menus that are successful in catering applications.
3. Explain French, Russian, and American table service styles.
4. Discuss the challenges for seasonal menu application in catering menus.<br>
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THE CATERING MENU PROGRAM. Includes all of the menus.<br>
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THE CATERING MENU PROGRAM. The basic menus that can be include are:
Breakfast, lunch, and dinner menus
Hors d’oeuvre menu
Reception menu
Special function menus<br>
Breakfast, lunch, and dinner menus
Hors d’oeuvre menu
Reception menu
Special function menus<br>
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A la carte menus (dessert or salad menus):
Beverage menus (wine, liquor, cordial, and specialty)
Each menu in the program represents a selection of items presented in the format identified for a specific meal service.<br>
Beverage menus (wine, liquor, cordial, and specialty)
Each menu in the program represents a selection of items presented in the format identified for a specific meal service.<br>
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The identification of specific menu items is based on SIX Major Factors: 1. Style of service determines equipment, staffing, and food production needs.
2. Price range determines both the monthly forecasted catering sales volume and the anticipated annual profit.<br>
2. Price range determines both the monthly forecasted catering sales volume and the anticipated annual profit.<br>
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3. Menu item selection is based on the skill levels of the kitchen production personnel along with management’s goals and objectives for the overall catering operation.
4. Cuisine orientation helps determine the pricing structure of the menu program.<br>
4. Cuisine orientation helps determine the pricing structure of the menu program.<br>
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5. Food production capabilities identify menu items within the cuisine that can be successfully produced for catering services based on the available equipment and the skill level of the production personnel.<br>
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6. Awareness of customer needs is reflected in knowledge of current trends in dining and eating patterns.<br>
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Banquet specifications outline each menu item individually so the selection on any given menu can be changed in order to adjust the price up or down.<br>
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Menu Formats The basic menu formats used to develop catering menus are based on the classical French menu plans for dinner, luncheon, and breakfast.<br>
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Menu Formats Laid down by Auguste Escoffier in the early 1900’s, these are used, either whole or in part, to present a series of menu items for a planned meal program in both institutional and commercial settings.<br>
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Menu Formats The accompanying beverage program for this menu format offers appropriate wines with the appetizer, fish, meat, dessert, and cheese courses.<br>
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STYLES OF SERVICE. Are influenced by the following factors:
Skill level of available service staff
The cuisine being served
Available equipment
Menu price range
Customer profile<br>
Skill level of available service staff
The cuisine being served
Available equipment
Menu price range
Customer profile<br>
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STYLES OF SERVICE. The styles of table service adaptable for banquet service are:
French service
Russian service
American service
Buffet service<br>
French service
Russian service
American service
Buffet service<br>
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French Service Much slower and more expensive than American service
Is the most elegant service<br>
Is the most elegant service<br>
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French Service Food is served from a cart, called a guéridon
Food is brought raw or partially prepared and then prepared tableside
Meats may be prepared in the kitchen, but carved or de-boned tableside
Employees must be more skilled and more numerous.<br>
Food is brought raw or partially prepared and then prepared tableside
Meats may be prepared in the kitchen, but carved or de-boned tableside
Employees must be more skilled and more numerous.<br>
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French Service/Silver Service It is a very personalized service.
Food is brought from the kitchen in dishes and salvers, which are placed directly on the table.
The plates are kept near the dish and the guests help themselves<br>
Food is brought from the kitchen in dishes and salvers, which are placed directly on the table.
The plates are kept near the dish and the guests help themselves<br>
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French Service/Silver Service The table is set for hors d'oeuvres, soup, main courses and sweet dish in sterling silverware.
The food is portioned into silver platters at the kitchen itself which are placed at the sideboard with burners or hot plates to keep the food warm in the restaurant.<br>
The food is portioned into silver platters at the kitchen itself which are placed at the sideboard with burners or hot plates to keep the food warm in the restaurant.<br>
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French Service/Silver Service Plates are placed before the guest.
The waiter then picks the platter from the hot plate and presents the dish to the host for approval.
He serves each guest using a service spoon and fork.<br>
The waiter then picks the platter from the hot plate and presents the dish to the host for approval.
He serves each guest using a service spoon and fork.<br>
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French Service/Silver Service All food is presented in silver dishes with elaborate dressing.<br>
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French Service/Silver Service<br>
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Russian Service Elegant and full of showmanship
Efficient and relatively fast
Suitable for banquets<br>
Efficient and relatively fast
Suitable for banquets<br>
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Russian Service Food is presented on silver trays and then portions of food are dished onto plates at the table
Coffee service is after the meal<br>
Coffee service is after the meal<br>
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Russian Service An elaborate silver service much on the lines of French service except that the food is portioned and carved by the waiter at the guerdon trolley in the restaurant in full view of the guests.
Display and presentation are a major part of this service.<br>
Display and presentation are a major part of this service.<br>
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Russian Service The principle involved is to have whole joints, poultry, game and fish elaborately dressed and garnished, presented to guests and carved and portioned by the waiter.<br>
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Russian Service<br>
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American Service Food is dished onto plates in the kitchen and brought out to each guest
Coffee is often served with the meal
Serve food from the left and beverage from the right
Often used at banquets<br>
Coffee is often served with the meal
Serve food from the left and beverage from the right
Often used at banquets<br>
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American Service The American service is a pre-plated service which means that the food is served into the guest's plate in the kitchen itself and brought to the guest.<br>
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American Service The portion is predetermined by the kitchen and the accompaniments served with the dish balance the entire presentation in terms of nutrition and color.
This type of service is commonly used in a coffee shop where service is required to be fast.<br>
This type of service is commonly used in a coffee shop where service is required to be fast.<br>
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American Service<br>
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Buffet Service Buffets are self-serve at a set price
A style self-service where food is displayed on tables.
The guest takes his plate from a stack at the end of each table or requests the waiter behind the buffet table to serve him.<br>
A style self-service where food is displayed on tables.
The guest takes his plate from a stack at the end of each table or requests the waiter behind the buffet table to serve him.<br>
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Buffet Service For sit-down buffet service, tables are laid with crockery and cutlery as in a restaurant.
The guest may serve himself at the buffet table and return to eat at the guest table laid out.<br>
The guest may serve himself at the buffet table and return to eat at the guest table laid out.<br>
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Buffet Service The waiter may serve a few courses like the appetizer and soup at the table.
Often high food cost and wasteful of food
Service staff is often reduced for this type of service<br>
Often high food cost and wasteful of food
Service staff is often reduced for this type of service<br>
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Buffet Service An important consideration is food safety, because food often sits out for long periods.<br>
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Buffet Service<br>
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English Service Often referred to as the "Host Service" or called formal Family Service because the host plays an active role in the service.
Food is brought on platters and serving dishes from the kitchen by the waiter and is shown to the host for approval.<br>
Food is brought on platters and serving dishes from the kitchen by the waiter and is shown to the host for approval.<br>
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English Service The host either serves all guests at the table, portioning food into each guest’s plates directly, or portions the food and allows the waiter to serve.
The waiter then places the platters on the tables.
For replenishment of guest food, the waiter may then take the dishes around for guests to help themselves or be served by the waiter.<br>
The waiter then places the platters on the tables.
For replenishment of guest food, the waiter may then take the dishes around for guests to help themselves or be served by the waiter.<br>
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What factors will impact and influence the selection of service style will have on French, Russian, American, and buffet service?<br>
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PRICE RANGE. Three major aspects of the menu program:
The level of cuisine
The menu items selected
The quality of food product<br>
The level of cuisine
The menu items selected
The quality of food product<br>
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MENU ITEM SELECTION. Catering menu items should be chosen according to how well they fulfill three basic purchasing requirements:<br>
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The item can be purchased in large volumes at the required quality
The item is available for purchase through normal distribution channels year-round.
The item is available for purchase at a price that results in an overall food cost that yields an acceptable food cost percentage.<br>
The item is available for purchase through normal distribution channels year-round.
The item is available for purchase at a price that results in an overall food cost that yields an acceptable food cost percentage.<br>
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CUISINE. Cuisines should be priced according to the target market’s customer needs.<br>
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FOOD PRODUCTION. The capability of a foodservice operation to carry on the preparation and service of a menu is based on the production capacities on both equipment and labor.
Discuss staff capability.<br>
Discuss staff capability.<br>
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FOOD PRODUCTION. Not all prospective menu items can be produced in large volumes.
Discuss equipment concerns<br>
Discuss equipment concerns<br>
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SEASONAL MENUS. Discuss the creation of a complete seasonal menu.<br>
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AWARENESS OF CUSTOMER NEEDS An important skill for every catering manager to develop.
The catering service market is highly competitive and requires an ability on the part of management to respond to customer needs, often before they are indicated.<br>
The catering service market is highly competitive and requires an ability on the part of management to respond to customer needs, often before they are indicated.<br>
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KEY POINTS. The catering menu program includes a series of menus that reflect a variety of catering services and meals.<br>
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KEY POINTS. Factors that influence the success of the menu program are table service style, price range, cuisine orientation, food production capabilities, customer awareness, and the ability to be creative and flexible with function planning as well as menu development and pricing.<br>
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KEY POINTS. Basic menu formats for dinner, luncheon, and breakfast outline the course presentation of items for catering service.
The style of table service selected by a caterer reflects staff capabilities and the level of cuisine being served.<br>
The style of table service selected by a caterer reflects staff capabilities and the level of cuisine being served.<br>
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KEY POINTS. Menu item selection is based on the need to provide high-quality food products in large volumes.
The ability of both service and kitchen personnel to produce required menu items is basic to the success of the menu program.<br>
The ability of both service and kitchen personnel to produce required menu items is basic to the success of the menu program.<br>