Catering Theory Essay

1088 words - 5 pages

STUDENT NUMBER : 10011364671 ASSIGNMENT CODE : 72365N
QUESTION 1
You are the manager of a health restaurant . Describe the factors that you would consider when planning a new menu for the restaurant . (10)
As the manager I should know that the soundness of the menu contributes greatly to the meal experience because the menu is the kitchen blueprint . The factors used in planning a menu include : facilities for cooking and service , staff capability , pricing policy based on costs , business promotion and marketing , balance, availability and season of supplies and clientele .
(i) Facilities for cooking and service
Equipment must be adequate , ...view middle of the document...

(vi) Availability and season of supplies
Fluctuations in the quality and price of fresh foods are directly related to the place where it is produced , the year’s weather conditions , the time it comes into edible condition and transport costs . For example , tomatoes are available all year round but vary considerably in cost .
(vii) Clientele
There is little profit in trying to educate customers so it is better to give them what they want . Therefore following factors must be taken into account to influence a customers expectations : healthy eating revolution , minority groups eg vegetarians , religious sects etc , local tastes and produce , type of occasion eg celebration , business meal etc and customers personal tastes .
QUESTION 2
Design an a la carte menu with three starters , three main courses and three desserts for a health restaurant . It is not necessary to include prices . Remember to consider the food combinations . (you may use a recipe book )
STARTERS
Deep fried calamari
With sweet chilli & tartare sauce
Tomato mozzarella basil salad
with pesto dressing
Homemade soup of the day
Served with crusty bread
MAIN COURSES
Fillet of beef wellington
Served with a red wine jus
Seared sword fish steak
With garlic butter
Baked rack of lamb shrewsbury
With a rosemary , blueberry , red wine sauce
DESSERTS
Ice cream sundae
Chocolate fudge cake
Lemon meringue pie

QUESTION 3
From the above menu , describe the dishes in detail , giving details of colour , texture , flavour combinations , and shapes . Motivate your answer . (8)
Texture in these dishes is a very important character . The components and ingredients within the foods plus the process they go through determines their texture . The human body is very adept at evaluating foods texture. Spices , natural and artificial flavours , and sweeteners are added to enhance the taste of food . Food colours maintain or improve appearance . How food is presented makes a very big difference to a customer , and is very important in relation to eating , nutrition and health . Each dish is shaped to look like the original ingredients .
QUESTION 4
Which menu presentation would be best for your health restaurant and why ? (5)
I would prefer to use menus on each table that are printed because I can be able to design something new and unique . The menu design can be a great way to give my restaurant a fresh image and encourage people to try something different . Printed menus are also very clear , convenient and impressive . Its also an added advantage of waiters as they don’t have to memorise . A printed table menu also give customers more time to make their choice . Pictures may also be used to illustrate certain menus , this increases the possibility of a drawing...

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