Catering Menu Program

Slide 1

Catering Menu ProgramCM226 Catering and Event ManagementChapter 5, pages 116 133Summary:The catering menu program includes a series of menus that reflect a variety of catering services and meals. 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.Basic menu formats for dinner, luncheon, and breakfast outlines the course presentation of items for catering services. Each format is adaptable to the needs of individual customers. The actual number of items offered in a menu format depends on the style and service of the catering operation.The style of table service selected by a caterer reflects staff capabilities and the level of cuisine being served. The styles of table service most appropriate for catered functions are Russian service and American service. Buffet service combines aspects of several methods of table service, food production, and presentation.Menu item selection is based on the need to provide high-quality food products in large volumes. These items should be available for purchase year-round at a price that allows the caterer to meet the desired overall food-cost percentage for the menu.Caterers who offer a variety of cuisines can flexibly respond to customer needs. Ethnic and regional items, as well as diet and health-related foods, can easily be incorporated into menus.The ability of both service and kitchen personnel to produce required menu items is basic to the success of the menu program. It is important that management accurately access the production capabilities of both labor and equipment when selecting menu items.A successful menu program is flexible and open to new unique ideas in menu development. Competition for catering service business requires that operators be able to adjust their pricing structure and production capabilities to meet the demands of both business and social customers.1CHAPTER OBJECTIVES1. 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.2THE CATERING MENU PROGRAM. Includes all of the menus.3THE CATERING MENU PROGRAM. The basic menus that can be include are:

Breakfast, lunch, and dinner menusHors doeuvre menuReception menuSpecial function menusChapter 5: Catering Menu Program THE CATERING MENU PROGRAM.

The factors used to identify menu items for catering operations are:

Style of service determines equipment, staffing, and food production needs.

Price range determines both the monthly forecasted catering sales volume and the anticipated annual profit.

Menu item selection is based on the skill levels of the kitchen production personnel along with managements goals and objectives for the overall catering operation.

Cuisine orientation helps determine the pricing structure of the menu program.

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.

Awareness of customer needs is reflected in knowledge of current trends in dining and eating patterns.

4A 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.5The 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.3. Menu item selection is based on the skill levels of the kitchen production personnel along with managements goals and objectives for the overall catering operation.

4. Cuisine orientation helps determine the pricing structure of the menu program.75. 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.86. Awareness of customer needs is reflected in knowledge of current trends in dining and eating patterns.9Banquet 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.

10Menu FormatsThe basic menu formats used to develop catering menus are based on the classical French menu plans for dinner, luncheon, and breakfast.11Menu FormatsLaid down by Auguste Escoffier in the early 1900s, 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.Discuss American service

12Menu FormatsThe accompanying beverage program for this menu format offers appropriate wines with the appetizer, fish, meat, dessert, and cheese courses.MENU FORMATS.

Discuss American service

13STYLES OF SERVICE.Are influenced by the following factors:

Skill level of available service staffThe cuisine being servedAvailable equipmentMenu price rangeCustomer profileSTYLES OF SERVICE.

Discuss the styles of table service adaptable for banquet service are:French serviceRussian serviceAmerican serviceBuffet service14STYLES OF SERVICE.The styles of table service adaptable for banquet service are:French serviceRussian serviceAmerican serviceBuffet serviceSTYLES OF SERVICE.

French Service

French service in American foodservice operations is often combined with aspects of Russian service. Classical French service requires a brigade de service, or six-member dining-room staff, and is inappropriate for catering service due to high labor demands and costs. However, aspects of tableside preparation, such as preparing a Caesar salad, slicing a whole filet of beef, and completing a flamb dessert, are easily incorporated into formal catering menu presentations. Tableside preparations require that table captains be properly trained so that these menu items match the quality of the balance of the menu as it is served from the kitchen. An extra per-person charge is generally added to the total bill for each additional service activity. Tableside service requires specific equipment, including rolling carts, richau stoves, burners and saut pans.

Russian Service

The most appropriate and popular style of table service used in formal catering is Russian service. This service style is ideally adapted to table seating of 6 to 12 guests. All food items are arranged on platters and serving dishes. Servers portion and serve the food directly to the guests at the table. Previously discusses aspects of French service are often incorporated with Russian service techniques. Labor requirements for this type of service include skill training in Russian and French service. In addition, a high ratio of server to guest increases labor costs. The number of service staff required to successfully accomplish this service style is higher than for American service.

American Service

American service is the style of table service most commonly used in catering in the United States. All food is prepared and served onto plates in the kitchen. The main-course item, surrounding vegetables, and starches are served on one plate. A plate cover is fitted tightly over the main plate, keeping the meal warm and allowing plates to be stacked by servers onto large banquet trays. Once in the dining room, the service staff can serve large numbers of guests quickly. This style of table service employs a minimum number of servers and requires basic table-service skills.

Buffet Service

Buffet service is popular style f service for private functions and is often combined with American service. Appetizers, beverages and desserts may be served t the table, with salads, vegetables and main-course items featured on the buffet. The service style can sometimes require more time for the overall meal. In larger groups, guests often times must wait until their table is directed to approach the buffet. To expedite buffet service, many operations create double-sided buffets and or distribute different food items into stations sections around the room. Action stations are also a common feature in the more up-scale buffets.

Buffet service requires the least amount of labor, both kitchen and service. A busy catering operation can increase its flexibility by applying this style of service to one large function while simultaneously serving another party with America service. Once the buffet food items have left the kitchen, the kitchen staff can plate the second partys main-course items for service. Buffets must constantly be monitored for food items which begin to run low. Replenishing fast moving items BEFORE they are out will save a lot of embarrassment. Failing to do so will create a very negative experience for guests waiting for the kitchen t re-stock. Buffets that are left active for a period of hours must also be monitored to assure the hot items remain hot, and that all food remains in top quality as it was when first put out.

15French Service Much slower and more expensive than American service

Is the most elegant serviceFrench Service Food is served from a cart, called a guridonFood is brought raw or partially prepared and then prepared tablesideMeats may be prepared in the kitchen, but carved or de-boned tablesideEmployees must be more skilled and more numerous.17French Service/Silver ServiceIt 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 themselves18French Service/Silver ServiceThe 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. 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. All food is presented in silver dishes with elaborate dressing.

19French Service/Silver ServicePlates 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.20French Service/Silver ServiceAll food is presented in silver dishes with elaborate dressing.21French Service/Silver ServiceFrench Service

French service in American foodservice operations is often combined with aspects of Russian service.

Classical French service requires a brigade de service, or six-member dining-room staff, and is inappropriate for catering service due to high labor demands and costs.

However, aspects of tableside preparation, such as preparing a Caesar salad, slicing a whole filet of beef, and completing a flamb dessert, are easily incorporated into formal catering menu presentations.

Tableside preparations require that table captains be properly trained so that these menu items match the quality of the balance of the menu as it is served from the kitchen.

An extra per-person charge is generally added to the total bill for each additional service activity.

Tableside service requires specific equipment, including rolling carts, richau stoves, burners and saut pans.22Russian ServiceElegant and full of showmanship

Efficient and relatively fast

Suitable for banquets23Russian ServiceFood is presented on silver trays and then portions of food are dished onto plates at the table

Coffee service is after the meal24Russian ServiceAn 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. 25Russian ServiceThe 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.

26Russian ServiceRussian Service

The most appropriate and popular style of table service used in formal catering is Russian service.

This service style is ideally adapted to table seating of 6 to 12 guests.

All food items are arranged on platters and serving dishes.

Servers portion and serve the food directly to the guests at the table.

Previously discusses aspects of French service are often incorporated with Russian service techniques.

Labor requirements for this type of service include skill training in Russian and French service.

In addition, a high ratio of server to guest increases labor costs.

The number of service staff required to successfully accomplish this service style is higher than for American service.

27American ServiceFood 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 banquets28American ServiceThe 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. 29American ServiceThe 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.30American ServiceAmerican Service

American service is the style of table service most commonly used in catering in the United States.

All food is prepared and served onto plates in the kitchen.

The main-course item, surrounding vegetables, and starches are served on one plate.

A plate cover is fitted tightly over the main plate, keeping the meal warm and allowing plates to be stacked by servers onto large banquet trays.

Once in the dining room, the service staff can serve large numbers of guests quickly.

This style of table service employs a minimum number of servers and requires basic table-service skills.

31Buffet ServiceBuffets 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.32Buffet ServiceFor 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. 33Buffet ServiceThe 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 service34Buffet ServiceAn important consideration is food safety, because food often sits out for long periods.35Buffet ServiceBuffet Service

Buffet service is popular style f service for private functions and is often combined with American service.

Appetizers, beverages and desserts may be served to the table, with salads, vegetables and main-course items featured on the buffet.

The service style can sometimes require more time for the overall meal.

In larger groups, guests often times must wait until their table is directed to approach the buffet.

To expedite buffet service, many operations create double-sided buffets and or distribute different food items into stations sections around the room.

Action stations are also a common feature in the more up-scale buffets.

Buffet service requires the least amount of labor, both kitchen and service.

A busy catering operation can increase its flexibility by applying this style of service to one large function while simultaneously serving another party with America service.

Once the buffet food items have left the kitchen, the kitchen staff can plate the second partys main-course items for service.

Buffets must constantly be monitored for food items which begin to run low.

Replenishing fast moving items BEFORE they are out will save a lot of embarrassment.

Failing to do so will create a very negative experience for guests waiting for the kitchen to re-stock.

Buffets that are left active for a period of hours must also be monitored to assure the hot items remain hot, and that all food remains in top quality as it was when first put out.

36English ServiceOften 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.

The host either serves all guests at the table, portioning food into each guests 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

37English ServiceThe host either serves all guests at the table, portioning food into each guests 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.38What factors will impact and influence the selection of service style will have on French, Russian, American, and buffet service?39PRICE RANGE.Three major aspects of the menu program:The level of cuisineThe menu items selectedThe quality of food productPRICE RANGE. 40MENU ITEM SELECTION.Catering menu items should be chosen according to how well they fulfill three basic purchasing requirements:

MENU ITEM SELECTION.

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.41The 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.MENU ITEM SELECTION.

42CUISINE.Cuisines should be priced according to the target markets customer needs.CUISINE. 43FOOD 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.FOOD PRODUCTION.

44FOOD PRODUCTION.Not all prospective menu items can be produced in large volumes.

Discuss equipment concerns FOOD PRODUCTION.

45SEASONAL MENUS.Discuss the creation of a complete seasonal menu.

SEASONAL MENUS.

46AWARENESS OF CUSTOMER NEEDSAn 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.AWARENESS OF CUSTOMER NEEDS.

47KEY POINTS.The catering menu program includes a series of menus that reflect a variety of catering services and meals.

48KEY 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.

49KEY 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.

50KEY 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.

51