E-LEARNING ASSIGNMENTMENU PLANNING

AIMS & OBJECTIVES You have now opened the Menu Planning Module . Please read the following information carefully and follow the

instructions outlined to you After completing this module you will be able to:

MENU PLANNING

AIMS & OBJECTIVES Choose relevant web-sites to guide you through the background

information you will need to knowledgeably construct your own menu’s for lunch, dinner and special hospitality events

Based on the information you have researched you can complete a guide listing the main factors that impact on compiling a menu

You can select your own point of sale menu paper ,type script ,and picture inserts to enhance the overall appearance of your Menu’s

Local and International restaurants web sites can be researched to provide inspiration and examples

A Wine and Food pairing exercise can be completed Budget –you can work out the costs of individual dishes and

complete menu’s

UNDERPINNING KNOWLEDGE FOR YOUR MENU PLANNING

EXERCISES Use the web sites below to research menu planning information before compiling your menu’s, for example watch the food preparation webcast’s to ensure the dish is exactly what you need, and your staff and kitchen have the capabilities to produce it

http://www.videojug.com/interview/menu-planning-for-parties#what-is-a-buffet-dinner http://www.brake.co.uk/index.php?option=com_content&task=view&id=94&Itemid=100 http://www.schoolfoodtrust.org.uk/content.asp?ContentId=489 http://www.stratsplace.com/wine.shtml http://www.brake.co.uk/downloads/Hotel_Food_Guide.pdf http://www.stratsplace.com/winefood.html http://www.chef365.com http://www.brake.co.uk/index.php?option=com_content&task=view&id=19&Itemid=49

You will find information on :menu & special event planning, food suppliers ,dish & menu costing, food & wine compatibility ,example menu’s , point of sale materials, seasonal ingredients,cooking techniques and much much more!

Restaurant Menu Research

Using the knowledge you have learnt from your explorations so far critically assess the real life menus on the restaurant websites below, you can broaden your research by finding other restaurant websites

http://www.jamieskitchen.net/restaurants.html http://www.gordonramsay.com/ http://www.rickstein.com/   http://www.restaurantsatbains.com/

20 RELEVANT FACTORS TO BE CONSIDERED WHEN PLANNING A MENU

Using your experience from the previously completed tasks fill in 20 factors you consider to be of particular

importance when creating a menu

PLEASE CLICK AND COMPLETE

CLICK TO CONTINUE

CREATE YOUR OWN MENU’S

Using the web links below you should, select point of sale menu paper for at least 6 different menu’s .

Choose a variety of themes e.g. Valentines Day, Healthy Eating ,5 Course Dinner ,Vegetarian etc

Once completed save and print your menu’s for further discussion For a professional result follow the instructions on these sites

regarding POS presentation http://www.brake.co.uk/index.php?option=com_content&task=view&id=94&Itemid=100 http://www.brake.co.uk/index.php?option=com_content&task=view&id=104&Itemid=96

MENU PLANNING - COSTINGS You now have to cost your menu’s and decided on a competitive

pricing policy The web links below advise on % profit margins, simple formulae,

and current fresh food prices Save your findings to a word document http://www.brake.co.uk/index.php?option=com_content&task=view&id=95&Itemid=87 http://www.mysupermarket.co.uk/?

partner=google&campaign=Groceries_list&link=foods_lists&gclid=CJHu6YPx8JgCFdST3wodyQz51g

FOOD & WINE MENU

Your final task is to create a wine and food menu that complement each other. Using all of the skills you have learnt so far ,devise a menu with a different type of wine to complement each course ,you should have at least 5 courses

The web links below will assist you http://www.stratsplace.com/winefood.html http://www.thewinedoctor.com/advisory/openservefood.shtml http://www.foodandwinepairing.org/ Save your menu to a word document and print