Menu Planning

Menu Planning

Planning menus become essential when food has to be purchased, prepared and served in large quantities to people of var-ying tastes and requirements.

The success of a food service opera-tion no matter, what its size, depends pri-marily on those who plan the menus and how it is made into a tasty dish. In other words menu is the focal point around which the entire functions of a food service depend on. Good menu planning requires skills. People responsible for menus should have the following qualifications:

·        Knowledge on different methods of preparing and serving foods.

·        Knowledge on creative presentation of food

·        Knowing the expectations of the customer Updating  knowledge  on  standard recipes,­  seasonal  foods,  profitable dishes, price list and popular food combination.

So, there are some factors to be followed in a wise menu planning for a food service operation.