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    Lesson 5 Catering Menu Program

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    Krystelle Mae Salas Abuyog
    This document discusses components of a catering menu program including various menu types like breakfast, lunch, dinner, and hors d'oeuvres menus. It describes factors that influence menu item selection and different menu formats based on classical French plans. It also outlines styles of table service adapted for banquet services, such as French, Russian, and American styles, noting that Russian and buffet styles require the least labor. The goal is to help learners understand how to develop catering menus.

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    Lesson 5 Catering Menu Program

    Uploaded by

    Krystelle Mae Salas Abuyog
    2K views7 pages
    This document discusses components of a catering menu program including various menu types like breakfast, lunch, dinner, and hors d'oeuvres menus. It describes factors that influence menu item selection and different menu formats based on classical French plans. It also outlines styles of table service adapted for banquet services, such as French, Russian, and American styles, noting that Russian and buffet styles require the least labor. The goal is to help learners understand how to develop catering menus.

    Original Title

    Lesson 5 Catering Menu Program (2)

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    This document discusses components of a catering menu program including various menu types like breakfast, lunch, dinner, and hors d'oeuvres menus. It describes factors that influence menu item selection and different menu formats based on classical French plans. It also outlines styles of table service adapted for banquet services, such as French, Russian, and American styles, noting that Russian and buffet styles require the least labor. The goal is to help learners understand how to develop catering menus.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    2K views7 pages

    Lesson 5 Catering Menu Program

    Uploaded by

    Krystelle Mae Salas Abuyog
    This document discusses components of a catering menu program including various menu types like breakfast, lunch, dinner, and hors d'oeuvres menus. It describes factors that influence menu item selection and different menu formats based on classical French plans. It also outlines styles of table service adapted for banquet services, such as French, Russian, and American styles, noting that Russian and buffet styles require the least labor. The goal is to help learners understand how to develop catering menus.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 7

    Unit 5: Catering Menu

    Program
    Intended Learning Outcome:

    At the end of the lesson, the learners should be able to:

    a. Identify components of catering menu program

    b. Determine types of menu format

    c. Discuss table service styles as it relates to catering functions

    Pretest:
    Directions:

    1. What do you think are the components of catering menu program?

    2. Why is it important to have a menu format in catering program?

    Concept Review:

    Catering Menu Program

    The catering-menu program in any food-service operation includes all of the menus for the
    range of meal services offered for private functions, including menus for reception as well as
    theme functions. The basic menus that can be included in a catering program are:

     Breakfast, lunch, and dinner menus


     Hors d'oeuvres menus
     Reception menus
     Special-function menus
     A la carte menus (dessert or salad menus)
     Beverage menus (wine, liquor, cordial, and specialty)

    The identification of specific menu items is based on six major factors as they relate to a
    catering operation.

     Style of service
     Price range
     Menu-item selection
     Cuisine
     Food production capabilities
     Awareness of customer need

    MENU FORMATS

    The basic menu formats used to develop catering menus are based on the classical French menu
    plans for dinner, luncheon, and breakfast. 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.

    Appetizer Wine No.1

    Soup Fish Entree Wine No.2

    Sorbet Poultry or Beef entree Wine No.3 Classical dinner format

    Vegetable/ starch Salad Dessert Wine No.4

    Cheese Wine No.5

    Appetizer or Soup Salad

    Main course entree (Fish, Poultry, or


    Commercial Adaptation of the Meat)
    classical menu Starch Dessert

    Vegetable

    APPETIZER (Oyster Rockefeller)

    SALAD (Fresh Salad Greens)

    ENTREE (Roasted Tenderloin Beef Sauce Chasseur

    Sauteed Mushrooms en Beurre Pommes Tomate Petite Commercial catering menu -

    following the classical dinner

    French Rolls and Butter) menu format

    DESSERT (Banana Foster Flambe Cafe and Tea)


    STYLES OF SERVICE

    Establishing the level and type of table service that a catering business offers as a daily
    standard of operation is necessary to the menu-development process.

    The Selection of Service Style Is Influenced by the Following Factors:

     Skill level of available waitstaff


     Cuisine being served
     Available equipment
     Menu price range
     Customer profile

    The style of table service adapted for banquet service are:

     French Service
     Russian Service
     American service
     Buffet service
     The style of table service adapted for banquet service are

    French Service

    French service in American food-service


    operations and is often combined with aspects of
    Russian service. Classical French service requires a
    brigade de service, or six-member dining-room staff,
    to prepare the dishes tableside before serving them
    to guests. This style is generally inappropriate for
    catering service because of high labor demands and
    costs.
    Russian Service

    The most appropriate style of table service


    used in formal catering is Russian service. This
    service style is ideally adapted to table seatingof6to
    12guests. All food items are arranged on platters
    and serving dishes. Server’s portion and serve the
    food directly to the guests at the table. Labor
    requirements for this type of service include skill
    training in both Russian service and French service.

    American Service

    American service is the style service most


    commonly used in catering in the United States.
    All food is prepared and served onto plates in the
    kitchen. This style of table service employs a
    minimum number of servers and requires basic
    table -service skills.

    Buffet Service

    Buffet service is a popular style of service for private functions and is often combined
    with American service. The service style
    does, however require more time for the
    overall meal. Buffet service requires the
    least amount of labor, both kitchen and
    service.

    Post Test:
    Directions: Multiple choices: Read the following questions and answer it in the space provided.

    1. What does menu catering program means?

    a. Includes all of the menus

    b. Includes selection of items presented in the format identified for a specific meal
    service

    c. Includes goals and objectives for the overall catering operation

    d. Both a & b

    2. The following are the basic menus that are included in catering program EXCEPT for?

    a. Reception menus c. Ala carte menus

    b. Special-function menus d. Food menus

    3. Which of the following are NOT true about menu format?

    a. It is use to develop catering menus

    b. It should be based in classical French menu plans

    c. It is used to offers as a daily standard of operation

    d. Laid down by Auguste Escoffier in year 1990’s

    4. In classical luncheon menu format, what would be the exact sequence?

    a. Salad, appetizer, entrée, eggs, vegetable, dessert

    b. Appetizer, salad, eggs, entrée, vegetable, dessert

    c. Entrée, eggs, vegetable, salad, appetizer, dessert

    d. Vegetable, eggs, salad, appetizer, entrée, dessert

    5. In catering breakfast-menu format, what would be the first in the list of your menu?

    a. Bread c. Cereal

    b. Fruit d. Juice

    6. What best to describe table service style in catering?

    a. Guests are seated at banquet tables

    b. Both a & c

    c. Food is served on large platters placed in the middle of the table by waitstaff

    d. Guests then help themselves to the items and portions they would like

    7. The selection of service style is influenced by the following factors EXCEPT:


    a. Customer profile c. Menu price range

    b. Available food d. Skill level of available waitstaff

    8. What are those table-service style that are adapted for a banquet service?

    a. French service c. Russian service

    b. American service d. All of these

    9. It is often combined with aspects of Russian service.

    a. Buffet service c. French service

    b. Russian service d. American service

    10. Which style of table service that is required more time for the overall meal?

    a. American service c. French service

    b. Russian service d. Buffet service

    Performance Task: “Let’s Be Creative!”

    Direction:

    1. Group yourselves into 5.

    2. Each group should create any design that you preferred in making menu at least three
    familiar basic menus using recycled materials (magazine, newspaper, brochures, etc.)

    3. Explore your creativity. Your output should be tidy and attractive at the same time.

    4. Your performance will be rated according to the rubric attached below.

    RUBRICS:

    Criteria Very Good Good Poor Score


    (15) (10) (5)
    Creativity Very Creative in Lack of
    creative in making creativity in
    making menu with terms of
    menu with the used of using the
    the used of the different
    the different recycled
    different recycled materials.
    recycled materials.
    materials.
    Teamwork All members Some Not
    are members participatin
    participatin are g with their
    g in terms participatin members in
    of making g in terms terms of
    this menu. of making making this
    this menu. menu.
    Tidiness The said The said The said
    output is output is output had
    very neat neat and some dirt
    and tidy. tidy. and wrinkle.
    TOTAL

    Reference:

    https://www.slideserve.com/lindley/catering-menu-program

    http://blogs.transparent.com/french/files/2016/07/12_Course_Table_Setting.jpg

    https://i.ytimg.com/vi/6NcWB4YYSB0/maxresdefault.jpg

    https://tse1.mm.bing.net/th?id=OIP.hQZFSC4seC2PUpU0oalE-
    QHaFj&pid=Api&P=0&w=215&h=163

    http://2.bp.blogspot.com/-
    pOm7usqC67Q/TqVze0d9DeI/AAAAAAAABQo/TQMzCijTbZk/s1600/lg_buffet_table.jpg

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