1. CM226 Catering and Event Management Chapter 5, pages 116 – 133
Catering Menu Program
Summary:
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.
CM226 Catering and Event Management
Chapter 5, pages 116 – 133

2. CHAPTER OBJECTIVES
1. 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.

3. THE CATERING MENU PROGRAM.
Includes all of the menus.

4. THE CATERING MENU PROGRAM.
The basic menus that can be include are:
Breakfast, lunch, and dinner menus
Hors d’oeuvre menu
Reception menu
Special function menus
THE CATERING MENU PROGRAM.   
Chapter 5: 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 management’s 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.

5. A 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.

6. The 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.

7. 3. Menu item selection is based on the skill levels of the kitchen production personnel along with management’s goals and objectives for the overall catering operation.
4. Cuisine orientation helps determine the pricing structure of the menu program.

8. 5. 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.

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

10. Banquet 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.

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

12. Menu Formats
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.
Discuss American service

13. Menu Formats
The accompanying beverage program for this menu format offers appropriate wines with the appetizer, fish, meat, dessert, and cheese courses.
MENU FORMATS.
Discuss American service

14. STYLES OF SERVICE. Are influenced by the following factors:
Skill level of available service staff
The cuisine being served
Available equipment
Menu price range
Customer profile
STYLES OF SERVICE.
Discuss the styles of table service adaptable for banquet service are:
American service
Russian service
French service
Buffet service

15. STYLES OF SERVICE.
The styles of table service adaptable for banquet service are:
French service
Russian service
American service
Buffet service
STYLES 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 flambé 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 sauté 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 party’s 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.

16. French Service Much slower and more expensive than American service
Is the most elegant service

17. French Service Food is served from a cart, called a guéridon
Food is brought raw or partially prepared and then prepared tableside
Meats may be prepared in the kitchen, but carved or de-boned tableside
Employees must be more skilled and more numerous.

18. French Service/Silver Service
It 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 themselves

19. French Service/Silver Service
The 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.

20. French Service/Silver Service
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.

21. French Service/Silver Service
All food is presented in silver dishes with elaborate dressing.

22. French Service/Silver 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 flambé 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 sauté pans.

23. Russian Service Elegant and full of showmanship
Efficient and relatively fast
Suitable for banquets

24. Russian Service
Food is presented on silver trays and then portions of food are dished onto plates at the table
Coffee service is after the meal

25. Russian Service
An 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.

26. Russian Service
The 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.

27. Russian Service 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.

28. American Service
Food 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 banquets

29. American Service
The 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.

30. American Service
The 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.

31. 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.

32. Buffet Service Buffets 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.

33. Buffet Service
For 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.

34. Buffet Service
The 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 service

35. Buffet Service
An important consideration is food safety, because food often sits out for long periods.

36. Buffet Service 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 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 party’s 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.

37. English Service
Often 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 guest’s 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

38. English Service
The host either serves all guests at the table, portioning food into each guest’s 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.

39. What factors will impact and influence the selection of service style will have on French, Russian, American, and buffet service?

40. PRICE RANGE. Three major aspects of the menu program:
The level of cuisine
The menu items selected
The quality of food product
PRICE RANGE.

41. MENU 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.

42. 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.
MENU ITEM SELECTION.

43. CUISINE.
Cuisines should be priced according to the target market’s customer needs.
CUISINE.

44. FOOD 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.

45. FOOD PRODUCTION.
Not all prospective menu items can be produced in large volumes.
Discuss equipment concerns
FOOD PRODUCTION.

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

47. AWARENESS OF CUSTOMER NEEDS
An 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.

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

49. KEY 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.

50. KEY 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.

51. KEY 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.