When you PLAN a Menu,

you MUST consider...

Type of clients
Competition in the area
Number of items
Price range
Staff capability
Space, facilities and equipment
Season supplies and storage
Production costs

(Slides by Prof.ssa Tiziana S.I. Sciuto)

When you COMPILE a Menu,

you MUST consider...

* Hindus, Jews,
Muslims, Sikhs,
Roman Catholics...;

* Ovo, Lacto, Lacto-ovo,

Vegans, Fruitarians;

Eating/Health ratio
Special dietary requirements*
Vegetarianism*
Special nutritional needs*
Ethical influences*

* Diabetes, celiacs, etc.;

* Sustainability, Fair

(Slides by Prof.ssa Tiziana S.I. Sciuto)

trade, GM
(Genetically
Modified) food, Food
waste, Effects on the
environment.

The Menu...
(as a bridge between
the restaurant
and the customer)
...should be compiled:
correctly, with a precision acquired through experience and study;
by a number of people working together in strict collaboration:
the Head Chef, the Matre dHtel
and the Manager;
to form a list of well-balanced
and appetising dishes.
(Slides by Prof.ssa Tiziana S.I. Sciuto)

The Menu SEQUENCE

(Courses)

The number of courses (or sections), and the number of

dishes within each course, may vary depending on:
The size
The type ...of the restaurant.
(Slides by Prof.ssa Tiziana S.I. Sciuto)

The Menu SEQUENCE

(in history)

...has changed a lot over time:

1. In the 18th century;
2. Later on (in the 19th century);
3. Nowadays.
(Slides by Prof.ssa Tiziana S.I. Sciuto)

1. In the 18th century...

...the famous Chef
Marie-Antoine Carme
established the
full 17 course Menu:

(Slides by Prof.ssa Tiziana S.I. Sciuto)

(Slides by Prof.ssa Tiziana S.I. Sciuto)

(Slides by Prof.ssa Tiziana S.I. Sciuto)

2. Later on
(in the 19th
century)...
...the great Chef
Auguste Escoffier:
rejected the quantity
of the old Menus;
selected carefully one
or two dishes per
course...

(Slides by Prof.ssa Tiziana S.I. Sciuto)

The 5 course Menu sequence

...simplified the classical Menu sequence;

and established the modern Menu sequence.

(Slides by Prof.ssa Tiziana S.I. Sciuto)

1.
2.
3.
4.
5.

STARTERS
FIRST COURSE (soups, pasta, rice)
MAIN COURSE (fish, meat)
VEGETABLES
DESSERT

(Slides by Prof.ssa Tiziana S.I. Sciuto)

3. Nowadays...
...the number of courses depends on the
type of event

Only wedding dinners feature 6 or 7 courses.

The general standard is a 4 or 5 course Menu...
...while
Business Lunch Menus
or Fixed Price Tourist Menus
have just 3 courses.

(Slides by Prof.ssa Tiziana S.I. Sciuto)

The Menu SEQUENCE

(Beverages)
Beverages are not considered a course,
and sometimes there is a separate list for:
Wines
Spirits
Coffee
...and other drinks.

(Slides by Prof.ssa Tiziana S.I. Sciuto)

(Slides by Prof.ssa Tiziana S.I. Sciuto)