CM226 Catering and Event Management
Chapter 5, pages 116 – 133
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.
THE CATERING MENU PROGRAM.
 Includes all of the menus.
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
 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.
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.
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.
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.
6. Awareness of customer needs is
reflected in knowledge of current
trends in dining and eating patterns.
 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.
Menu Formats
 The basic menu formats used to
develop catering menus are based on
the classical French menu plans for
dinner, luncheon, and breakfast.
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.
Menu Formats
 The accompanying beverage program
for this menu format offers appropriate
wines with the appetizer, fish, meat,
dessert, and cheese courses.
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.
 The styles of table service adaptable for
banquet service are:
 French service
 Russian service
 American service
 Buffet service
French Service
 Much slower and more expensive than
American service
 Is the most elegant service
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.
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
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.
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.
French Service/Silver Service
All food is presented in silver dishes
with elaborate dressing.
French Service/Silver Service
Russian Service
 Elegant and full of showmanship
 Efficient and relatively fast
 Suitable for banquets
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
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.
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.
Russian Service
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
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.
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.
American Service
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.
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.
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
Buffet Service
 An important consideration is food
safety, because food often sits out for
long periods.
Buffet Service
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.
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.
 What factors will impact and influence
the selection of service style will have
on French, Russian, American, and
buffet service?
PRICE RANGE.
 Three major aspects of the menu
program:
 The level of cuisine
 The menu items selected
 The quality of food product
MENU ITEM SELECTION.
 Catering menu items should be chosen
according to how well they fulfill three
basic purchasing requirements:
 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.
CUISINE.
 Cuisines should be priced according to
the target market’s customer needs.
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.
 Not all prospective menu items can be
produced in large volumes.
 Discuss equipment concerns
SEASONAL MENUS.
 Discuss the creation of a complete
seasonal menu.
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.
KEY POINTS.
 The catering menu program includes a
series of menus that reflect a variety of
catering services and meals.
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.
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.
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.