Overview

One of the first things guests do when visiting a restaurant is eagerly peruse the menu.

To your guests a menu is a display of the dishes you have on offer. To you a menu is the vehicle that drives your establishment’s success or failure.

On one level, the menu is your central marketing tool, presenting its dish selections, food combinations, cuisine styles and prices.

On another level, the menu dictates your labour needs, planning, purchasing, day-to-day operations and even your overall financial and business success.

The menu plays a pivotal role in almost every aspect of a catering business. So as a cooking professional you need to gain the skills and knowledge to successfully develop menus and plan, prepare and control catering costs to meet the requirements of the enterprise.

In this unit you will learn how to:

• Plan and develop different types of menus
• Control catering costs.