Ensure staff (human resources) can produce the required menu items which may – relate to their experience, the need to practice dishes, the necessity to provide training and/or the need to employ sufficient numbers of workers Generate standard recipes for all identified dishes see next section – Make sure the food cost for the menu is acceptable in accordance with venue – requirements and where applicable such as for functions or customer constraints – Include local ingredients to support the local area and promote local products – Balance the menu there is commonly a need to balance a menu in terms of – achieving an appropriate blend of: Primary ingredients Cooking styles Textures Tastes Colours Nutrition Salads and vegetables Sauces Choices available between courses. Examples of occasions requiring a menu to be prepared You may be asked to plan menus to address the needs of a variety of different requirements such as: Normal day-to-day operation of food outlets in the venue. operations may cover a range of traditional and/or modern dining/food options such as: Dining rooms standard, themed, fine dining – Bistro Café Take away service Breakfast, lunch, dinner Morning tea, afternoon tea and supper Specific occasions may include: –
Ensure staff (human resources) can produce the required menu items – which may relate to their experience, the need to practice dishes, the necessity to provide training and/or the need to employ sufficient numbers of workers Generate standard recipes for all identified dishes – see next section Make sure the food cost for the menu is acceptable – in accordance with venue requirements and where applicable – such as for functions or customer constraints Include local ingredients – to support the local area and promote local products Balance the menu – there is commonly a need to balance a menu in terms of achieving an appropriate blend of: Primary ingredients Cooking styles Textures Tastes Colours Nutrition Salads and vegetables Sauces Choices available between courses. Examples of occasions requiring a menu to be prepared You may be asked to plan menus to address the needs of a variety of different requirements such as: Normal day-to-day operation of food outlets in the venue. operations may cover a range of traditional and/or modern dining/food options such as: Dining rooms – standard, themed, fine dining Bistro Café Take away service Breakfast, lunch, dinner Morning tea, afternoon tea and supper Specific occasions – may include:
TM_Organise_food_service_operations_FN_030114.docx