Introduction
The menu or also known as minuta, is a list of the elaborated dishes. You need to have a planning of the menu program, take into account the factors that influence it and the basic rules for its preparation.
In this work we will provide small menu concepts, the types of menu and the steps for the elaboration of the menu will be described, as well as their times and some characteristics of this.
The elaboration of the menu program is a selection process that allows obtaining the preparations that satisfy the clients.
It is important to have a menu in a food service company or in another area because it offers an overview of the services that you have and thus be able to help the client decide which one is more to his liking.
When we talk about a menu we must also bear in mind that at first glance it must be attractive, contain enough information, but this must be concrete and precise to avoid doubts, with respect to the size it should have, it can be varied because it will depend on what is offered..
Remember that it is important that the names of the foods must be easy to read to avoid inappropriate interpretations for the client, when having a menu in an establishment gives presentation to the place.
Elaboration of menu
Menu origin
The word menu dates from 1718, but this tool deals with the oldest period, it was used for the first time in Paris with the emergence of the first restaurants, and the French took it from the Latin "minutus" (small), because this It is a small list of dishes.
In the mid-eighteenth and nineteenth centuries the modern menu appeared, which presented balanced dishes, in the past they did not worry about it because their customs went back to being more carnivorous.
What is a menu?
The menu is a food service, where a list of the preparations that constitute a meal is presented. This requires type and effort because it is a complex task and it requires several collaborators.
It is necessary that the working group for the preparation of the menu must have characteristics such as:
Have knowledge of nutrition, knowledge of food preferences and foods available in the region, satisfaction of the tastes of customers and not their own, have a delicate sense of taste, artistic ability, know about food cost control, ability to employ equipment and staff, a taste for food work and food preparation, and to be open-minded to change and innovate, to have assertive skill.
Structure for the elaboration of the different types of menu:
In order for the menus to be attractive, healthy and profitable for the customer, you must take into account the basic rules for planning and designing these gastronomic offerings:
Dietary:
- They must be balanced and must provide the necessary nutrients. They must be oriented to the taste and characteristics of the client. They must be made with quality products, handling the genres in optimal hygienic conditions. They must offer the strongest dishes, with the most difficult digestion at the time of lunch, and include lighter menus for dinner service.
Economic point of view:
- It is necessary to know about the existing merchandise both in the kitchen and in the convenience store and cellar. It is preferable to use seasonal and local products. Know the market so as not to exceed the established costs. Work with standard prices. The scandal must be carried out (fixed price) of each dish and full menu.
The organization of the menu:
- Program the menu early enough to carry out the supply and anticipate the work. Distribution of tasks equally between the different items of cooking. Prepare the menus taking into account the difficulties of preparation; for example, in times of maximum influx, it is convenient to make easy menus to prepare to give a fluid and careful service.2
Gastronomic and organoleptic menu:
- Avoid having two or more dishes prepared in the same way (baked chicken, baked pork tenderloin) on the same menu. Sauces and garnishes should not be repeated on the same menu.
Menu aesthetics:
- The letter should be displayed on good quality light colored paper. The presentation should be simple, in a folder or similar. It must include the establishment's logo with the indication, where appropriate, if it is that of a lunch or a dinner.
Menu types
These can be classified in infinity of times, depending on the gastronomic offer of the establishment or the combination of the different dishes.
I. Fixed menu:
It is a list of preparations that can be repeated for a large period of 3 to 6 weeks or up to 6 months, they are simple and inexpensive, they are used very little because customer satisfaction grows every time. Formerly it was used in posters and boarding schools with a low budget.
Advantages: it does not require specialized personnel, it takes little time to plan it, it has control over the raw material, the personnel and with warehouse orders, it is easy to standardize, it does not require a large stock.
Disadvantage: they are usually very boring for being so routine.
II. Menu-letter:
This can be open where you can choose the various dishes within three or four established groups, where you can find from three to six dishes.
Advantage; It can be set at different prices, changing the quality of the dishes.
III. Cyclical menu:
This presents a list of preparations that consider certain menu cycles, they can be repeated for several weeks, so that the customer remembers when it was the last time they consumed. This cycle will depend on the type of establishment.
This type of menu is widely used in clinics and hospitals, because strict control of nutritional contributions is required in these places. The duration of these in public hospitals is 15 days and in private hospitals it can be from 6 to 15 days offering two or more food alternatives.
Advantages: there is more variety, it gives time for good production planning, possibility of controlling costs, adaptable to the season, planning in advance and in the long term, the acceptance or rejection of the preparations can be accurately and easily determined.
Disadvantages: they can be boring if the cycle has been poorly designed, requires more gastronomic knowledge, the stock of raw materials is greater than in a fixed menu.
IV. Jump cyclic menu:
It is offered regularly, care is taken not to repeat any dish on the same day of the week. It is necessary that the cycle duration is not a multiple of the number of days per week that the food service operates; in case the establishment opens seven days, the menu must not be repeated every 7, 14, 21, 28, the duration must be different, it can be 8, 12, 16 days.
V. Split cyclical menu:
It is used to provide a variety of foods to customers, without neglecting favorite preparations; or there may be limited supply of some food groups. In the case of soups they can be 7 days, desserts 10 days, beans 1 time per week and so with the other food groups.
SAW. Cyclical random menu:
Meals are not scheduled here in order or on a specific day. So a type of alphabetic code is used.
Advantages: it allows you to take advantage of offers, use foods that deteriorate rapidly, you have a certain time for hot and cold foods, there is greater demand, available employees, among other factors that can affect the offer of the service.
Elements that make up a menu
Nutritional balance
It is important to verify that the food provided meets the energy and nutritional needs of customers.
Variety
There must be variety in food with respect to:
- Texture; the sensation that is had of the food inside the mouth, for example; crispy, soft, soft, grainy, gummy, etc. consistency; the firmness, density or viscosity of the food, for example; fluid, gelatinous, firm, thick, liquid, medium thick. Color; In the presentation plate, the food must be visual to the client with colors that attract attention and are pleasant to consume. there must be a balance of flavors for example; sweet, salty, bitter, spicy, are some of the main flavors that must be combined. Shape; food must have something attractive and different from the traditional way, for example; cubes, balls, strips, slices, zest, make figures with food.Humidity; it is important to combine wet or juicy foods with dry foods, to avoid monotony,for example we should avoid two preparations with cream. Preparation method; avoid that in all the preparations they are fried, roasted or cooked, sometimes clients may prefer only one but this is inappropriate.
Menu times
Time refers to each dish or dish that is part of the menu. There are three types of times: three, four and five, the most common being the three-course menu.
First time
The entrance. Avoid the combination of different types of protein in food, it can cause a feeling of tiredness at the end, due to the late digestion that our body takes to break down different types of protein. For example, you should not offer seafood as a starter, if you offer red meat as a main dish.
Second time
It is the main course. The appearance of food is important, therefore different color combinations must be used for its decoration, otherwise it will be somewhat monotonous for the eyes.
For example; a cream of green tone, in the following plate another color such as orange, yellow, or reddish should prevail. An excellent texture, delicious flavor, adequate cooking and an appropriate temperature (hot) are other key points for choosing your second time.
Third time
Dessert. The sweet taste is the final touch of time and here the flavor, color and appearance are significant. It is important that the dessert combines with the main course. For example, if the second dish was based on chicken, then you should not serve dulce de leche burned, but a flan.
snack
It is the first course. If you prefer to offer a 4 or 5 course menu, a snack before offering the banquet, will serve as an aperitif and first time.
They can be roasted nuts and raisins, if the event is at night; chicharrón and guacamole, when it's daytime and your menu is Mexican-style; or, a table with varieties of cheeses, with wine.
Garrison
It is the fourth dish on the 5-course menu. The snack should be given as the first time, the entrance as the second, the main course as the third and as a fourth it is ideal to give a table with varieties of cheeses. And the fifth will obviously be dessert.
For your fourth course, offer mild cheeses, such as Camembert, Brie, Emmental, Edam, and Gouda. There are times when some of the times that make up the menu may not be to the complete liking of the guests, so there must be some fruits, such as grapes, cherries, blackberries, kiwi, or, grapefruit supreme.
conclusion
Menus have existed since ancient times, which leads us to think that their importance for any establishment is that it is part of the soul of the restaurant or establishment of another nature, remember that the primary purpose will always be to offer a food and beverage service to customers.
To determine what menu we should offer, we must be clear about the type of establishment we want to open, the geographical location and the equipment we have.
The menu offered in a place by the sea is very different in design, as well as what is offered and cannot be compared or have the same menu for a tea room, a passing restaurant, or a factory, because the approach is very different for each one.
Large or small restaurants a menu must contain a limited number of dishes, most of them can be served frequently, it is ideal because you have a relatively small variety of food on hand and there are no losses for the establishment.
Another advantage of having a menu with a limited number of dishes is that the food is consumed quickly and there is little probability that it will spoil, in addition to the fact that leftovers are minimized because it is possible to control production carefully.
References
- Dolly BT. Administration of food, quality, nutrition, productivity and benefits services. 2nd ed. Editorial Universidad de Antioquia: Colombia; 2007.Fernández MAM, Motto LM. Service and customer care in restaurant UF0259. 1st ed. Editorial Parafino S. A: Madrid; 2010.Armendaríz SJL. Cooking processes. 2nd ed. Editorial paraninfo: Spain; 2011.González MFJ. Preparation and exhibition of meals in the bar-cafeteria. 1st ed. Editorial ic: Madrid; 2010.Díaz PE, León SM. Administrative and commercial management in restoration. 1st ed. Editorial Paraninfa: Madrid, Spain; 2014 Pérez CV. Preparation of combined dishes or snacks. 1st ed. Editorial Paraninfa: Madrid, Spain; 2013.
