INTRODUCTOIN
Menu is the statement of food and beverage items available or provided by food establishments primarily based on consumer demand and designed to achieve organizational objectives. It represents the focal point around which components of food service systems are based. The menu is designed carefully what the outlet wants to cater for, keeping in mind the type of clientele. The main advantage of a well-planned menu is that it leads to consumer satisfaction. It also helps to motivate the employees for a responsible and successful service. A successful menu depends upon composition-the right combination of foods, prepared perfectly, to the entire satisfaction of the customer. Menu is a document that controls and directs an outlet's operations and is considered the prime selling instrument of the restaurant.
In a restaurant, a menu is the list of dishes to be served or available for a diner to select from. The items that are available for the diner to choose from are broken down into various categories, depending on the time of day or the event. The menu is a link between the guest and the establishment; hence it should be carefully planned by the establishment's professionals, namely the executive chef, the food and beverage manager and the food and beverage controller. The word menu, like much of the terminology of cuisine, is French in origin. It ultimately derives from Latin minutes, something made small; in French it came to be applied to a detailed list or résumé of any kind. The original menus that offered consumers choices were prepared on a small chalk board, in French a carte; so foods chosen from a bill of fare are described as à la carte. It is said that in the year 1541 Duke Henry of Brunswick was seen to refer to along slip of paper. On being asked what he was looking at he said it was a form of Programme of the dishes, & by reference to it he could see what was coming and reserve his appetite accordingly. Thus we may presume that the provision of a menu developed from some such event.
IMPORTANCE OF MENU
1. Cost control
2. For future budgeting.
3. For guest understanding.
4. Easy for staff to remember.
5. Help in food festivals.
6. For Portion control
7. Price settlement.
8. Stock controlling.
9. Helps in purchasing and selling
10. For maintain nutrition value of food.
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 directed to home units with an assured and varied food supply, but will be adaptable for operational environments. The principles of menu planning are defined in the following paragraphs.
Balance. The art of menu planning is balance providing accommodation of the variable needs of the consumers, adequate variety and choice from the 5 food groups, a variety of cooking methods, the opportunity to select nutritionally sound diets, a reflection of the season and environment and produced in a safe manner within the proscribed costs.
Catering for Diversity. In accordance with current UK legislation and Government guidelines it is incumbent on HM Forces to cater for all personnel irrespective of gender, race, religious belief, medical requirements and committed lifestyle choices. It is fundamental to menu planning to know your consumer base. a. Gender. Overall there should be no difference between the genders in terms of the type of food offered, however differing social attitudes to food defined by gender have been demonstrated and the unit menu should be planned to reflect the gender mix. There are no specific gender rules, but a menu that offers a broad choice of food, cooking methods and portion size should encompass most variables. Consumer consultation will be a valuable tool in this process.
Race. The Armed Forces recruit personnel from both the UK and the Commonwealth. The widely differing cultures are reflected in the highly variable food preferences. Menus can be enriched by the inclusion of dishes that are traditional in non-British cultures.
Religious Belief. Several religions place dietary restrictions on their adherents. It is imperative that these strictures are respected and are considered in menu planning if the unit consists of a significant number of personnel of a particular religious persuasion. Where only a few individuals who adhere to a particular diet for religious purposes are serving at a unit special arrangements are to be made. Catering Managers are advised to consult the individual because there are varying degrees of adherence to religious dietary restrictions. In general the following applies:
(1) Judaism. Jewish dietary laws are chiefly concerned with the selection, slaughter and preparation of meat and fish based on the Old Testament of the Bible. “Kosher” describes foods that have been repaired and served in accordance with the body of Jewish law dealing with food – Kashrus. Jews are not permitted to eat the
Following:
(a) All products derived from the pig.
(b) Shell fish and eels etc (no fins or scales).
(c) Meats cooked in or with dairy products particularly milk and butter. Nor should meat be prepared, cooked or served in/with utensils, cutlery and crockery that have been in contact
With dairy products.
(d) No birds other than domestic fowl (chicken, duck, turkey).
(e) Leavened breads during Passover week.
(f) Foods cooked on the Sabbath.
(2) Islam. Eating is a matter of faith for Muslims and is founded on the premise of good health. Hence overindulgence is discouraged. Islam categorizes food under 3 headings Halal, Haram and Mushroom:
(a) Halal describes foods that Muslims are permitted to eat according to Islamic dietary laws found in the Quran, Habit and the Faith. All foods are Halal except those that are Haram or Mushroom.
(b) Haram foods are forbidden to Muslims and include alcohol and intoxicants, all products derived from the pig, animals improperly slaughtered or dead before slaughter, carnivorous animals, birds of prey, blood and blood products and foods contaminated by any of the above.
(c) Mushroom describes foods that is deemed to be of questionable origin and are, therefore, avoided by Muslims. Typical Mushroom items are additives in processed foods such as emulsifiers, gelatine and enzymes. Foods that are Halal are plentiful and include milk, honey, and fish (although some Muslims avoid fish) plants (non-intoxicating) fresh or frozen vegetables, fresh or dried fruits, nuts and grains. Beef, lamb and mutton, goat, venison, chicken, duck and game birds are acceptable if they have been slaughtered in accordance with Islamic law. Islamic dietary laws are not static and the Muslim Food Board determines the category for each new food that is introduced to the market.
(3) Ramadan. During the month of Ramadan a Muslim is required to fast between sunrise and sunset. During the dark hours they may eat but are encouraged not to over indulge. During Ramadan there are 3 feast nights when Muslims are expected to meet and celebrate their faith together.
(4) Hindu. In general, Hindus avoid all foods that are thought to inhibit physical and spiritual development. The Orthodox Hindu is vegetarian and will not eat any food, which has involved the taking of life. The cow is sacred, but dairy products may be used freely. Less Orthodox Hindus will eat mutton, poultry and fish, but not products of the pig, which are considered unclean. Other groups that share the basic ethics of Hinduism are Vaishnavism, Slavism and Shaktism.
(5) Sikhs. Although Sikhs participate in many Hindu practices, they differ significantly in their belief in a single God. Sikhs abstain from beef but pork is permitted. Alcoholic beverages are prohibited.
Medical Requirements. There are many dietary considerations that form part of therapy for medical conditions and are prescribed by Medical practitioners. A therapeutic diet is usually tailored to the needs of the individual hence the individual is well placed to advice on the foods that are suitable. However, it is common practice that therapeutic diets are, where possible, designed to be adaptations of the normal diet of the population. If in doubt advice may be sought from the Unit Medical staff. If special foods (usually supplied by chemists, but increasingly by major supermarket chains) are required authority to purchase is to be sought through the Unit Medical Officer and the costs met by the Medical Vote. The caterer will be required to prepare, cook and serve food appropriate for specific therapeutic diets, but must ensure that they do not provide dietary advice to an individual, which, in law, may only be provided by a registered medical practitioner or dietician.
The most common diets presented to caterers to accommodate are as follows:
(1) Reducing diets. Weight reduction and weight control are frequently necessary in the affluent society of today. The basic concept is to decrease the energy value of the diet to below the energy output of the individual. There are many reducing diets advertised and serial dieters will adopt the latest “craze”. However, a well planned menu derived from all the food groups and utilizing the complete spectrum of cooking methods can provide appropriate foods for a reducing diet.
(2) Diabetic diets. These diets vary considerably depending on the type of diabetes diagnosed and the severity of the condition. Currently diabetes is an incurable, but manageable, condition concerning the lack or insufficiency of insulin necessary for the metabolism of carbohydrates. However, as carbohydrate is an essential nutrient, diabetics are taught to balance their carbohydrate intake with their drug treatment. It is not unusual for Type 1 diabetics dependant on daily injections of insulin to require high carbohydrate diets to provide them with sufficient energy for both work and leisure activities. Obesity is known to be a causative factor in Type 2 diabetes and in its mildest form might be treated by reducing diet alone. Often Type 2 diabetics will be prescribed drugs to reduce their blood sugar, but, additionally, they will be required to reduce and or control their weight. Most diabetics are very aware of their dietary needs and will manage their diet without you being involved. The newly diagnosed diabetic may need assurance from the caterer that the local menu will provide appropriate foods for their dietary regimen.
(3) Gluten Free Diets. Coeliacs Disease also known as gluten sensitive enteropathy, once a disease predominantly diagnosed in children is being increasingly diagnosed in adults. Gluten is the protein in grains, which, during cooking, provides structure to the product. Coeliacs disease is a chronic condition, which severely impedes digestion and absorption of food and nutrients. Hence, if untreated, the individual will suffer all the symptoms of malnutrition. The gluten free diet is exactly as described, free of gluten, which means the complete avoidance of most whole grain products. Rice and maize (corn) are acceptable grains as neither contains gluten. Gluten free processed foods are becoming more available including breads and biscuits. Once the diagnosis of coeliacs disease is made and treatment initiated recovery can be spectacular which concentrates the mind of the individual sufferer and most will adhere strictly to their diet. All the other food groups are suitable for ‘coeliacs’, which the menu should provide. The Celiac Society publishes a list of gluten free brand products annually, which is available through their website.
(4) Allergens. There are many components of food some natural and some man-made, which precipitate an allergic reaction in some people. The most common are food additives, food preservatives and natural components of nuts, fish, milk, eggs, fruit, crustacean and soya. The sensitivity will vary from mild to severe. In its most severe form the reaction can lead to anaphylactic shock and is potentially life threatening. Sufferers avoid the obvious, but in food processing so many variants of these products are used that particular care with ingredients is essential. It is vital that the caterer invites the sufferer to make themselves and their problem known to the management to help with the provision of appropriate food.
(5) Others. There are many other therapeutic diets for medical conditions requiring the reduction, or increase of nutrients or the chemical parts of nutrients. Most are initiated in hospitals and the individual is taught to manage their own diet. It is essential that caterers listen to their needs and where possible accommodate them from the main menu.
The principle determinants of composition are as follows:
a. Compatibility. A meal of compatible components can be derived from the menu options.
b. Variety. Menus should provide a variety of flavour, texture, appearance and innovation to generate interest.
c. Availability. The food commodities should be regularly available on the market and in sufficient quantity to service the menu.
d. Season. Although many foods are now available year round it reduces menu boredom to produce food for the season and climatic environment and to reflect tradition.
e. Nutrition. The menu should attract personnel to eat well and there should be sufficient choice to provide the options for varying nutritional needs.
f. Staff Availability and Capability. It is essential that the staff possess the skills to produce the menu described and there are sufficient numbers to achieve the production volume and service.
g. Equipment Availability. Due consideration should be given to both the range of equipment in the kitchen and the workload placed on the equipment in producing the menu.
f. Cost. The menu cannot be compiled to be more expensive than the level of finances available to support it. It is important that the catering manager/senior chef maintains a record of consumption rates to determine future production Costs can be controlled by a variety of means, including:
(1) Cyclic menus. These will ensure that there is a balance of menus throughout the week that will prevent against menu fatigue as well as providing a balance of offering and cost.
(2) Batch Cooking. It is military policy to cook food just in time for service. This eliminates waste and ensures the best quality product is served to the consumer.
(3) Portion Control. Portion control begins in the catering office where the numbers of portions of the various dishes to be produced are determined. The number of portions of each item is, of necessity, decided by the popularity of the dish concerned and the estimated meal attendance for the particular meal in question. The aim is to provide an adequate number of portions to ensure the maintenance of a choice of popular dishes throughout the service of the meal.
(4) Ingredients. Use the appropriate ingredients for the dish, e.g., cuts of meat for the menu choice.
(5) Rechauffé. This practice is, rightly, limited, but economic use of reshuffle dishes as directed in Vol 3 is acceptable.
(6) Convenience Foods. It is recognized that there will always be circumstances where the use of convenience foods is an option. However, the principle of military catering is to provide fresh food, which is freshly prepared.
(7) Staff Training. Staff is trained to avoid wastage in the preparation and cooking processes.
(8) Storage. Avoid spoilage of foodstuffs by ensuring produce is stored correctly.
(9) Stock Rotation. Stock is rotated to maximize shelf life.
(10) Stock Holdings. Do not hold excessive amounts of stock. Stocktaking should be carried out on a regular basis to ensure that the minimum necessary amount of stock is retained in order to produce daily menus.
(11) Supervision. The kitchen manager should regularly attend the production and service of meals to satisfy him that menus are being produced in accordance with the direction and that wasteful procedures are not allowed to develop in the production and service of meals.
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