Structure of menus

Length. There is no relationship between the lengh and quality of a menu. If the menu is too short the customer may be disappointed at having insufficient choice; if the menu is too long it may consist of a large number of dishes of mediocre quality. In general, it is better to offer fewer dishes of a good standard and aim to give the customer what he or she wants (always remembering it is the customer who pays the bill).

Design. The design of the printed menu should complement the image, atmosphere and decor of the restaurant or dining room.

• Presentation The way the menu is presented to the customer will often

determine initial reaction to it, whether it is on the wall before entering a staff dining room, handed to a patient in a hospital bed or presented by a waiter or waitress. An off-hand, brusque presentation (either written or oral) can be off-putting and can lower expectations of the meal.

Planning the menu

Various factors must be taked account:

• Type of establishment – there will be considerable variation, for example, in menus for five star hotels and restaurants, school meals, heavy manual worker’s canteens or hospitals.

• Type of customer – especially for private parties, for a 21^st birthday party, semor citizens’ conterence, football players after an international, visiting overseas students on a mayor’s banquet; all need personal consideration.

• Religious rules if applicable (kosher catering or a Muslim occasion) – lack of knowledge or understanding can easity lead to innocently giving offence.

• Meat or non – meat preferences – the number of non – mear eaters is steadily increasing so this becomes more important.

• Time of the year:

• The prevailing temperature should be considered as certain dishes suitable for coul weather may not be acceptable in mid – summer;

• Foods in season are usually in good supply and more reasonable in price;

• Price range - unless fair prices are chargec s: thai castt mere arc sanrir. they have received good value for money) repeat business hut not woir ami caterer may go out of business.

• Number of courses - varies according to all prior considerations.

• Correct sequence of courses - important if the

• Appropriate language - always use language customers can understand.

• No repetition of wines - if using wine in the cooking of more that one course,ensure that a different type is used.

• Sensible nutritional balance - if a selection of dishes with varying nutritional contents are offered then customers can make their own choices.

• No repetition of commodities - never repeat basic ingredients such as mushrooms, tomatoes, peas, bacon, on one menu; if a basic ingredient is used in one course it should not reappear in any other course on the same menu.

• No repetition of flavours - if using strong seasoning like onion, garlic -such as thyme, sage or bay leaf, do not repeat in more than one course.

• No repetition of colours - colour of food is important to give appetite appeal, but avoid repetition of colour.

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