No Need For Recipes

Recipes limit the style and creativeness of the cook who wants to create the product on the recipe. Recipes are more like guide lines as they adhere to what the creator of the recipe wanted and what they like to eat. no one is they same so a recipe for a product can not be definite. A recipe is good to have, but it should not be followed word for word as the cook might not like the end product even if it is what they had in mind. Recipes can only give the cook and insight to the ingredients and maybe even they look of the end product, however the recipe can not inform the cook what it is going to taste like. Recipes are guidelines that allow change to happen with in the preparation of the product to allow for the individual style and creativeness of the cook to explore and create.

Recipies, Plan and Layout

It is essential to to use the proper plan and layout when creating a recipe. using the right plan helps the reader understand exactly what they have to do to create the food product according to the recipe. Without a plan essential steps can be confused or missed resulting in a different product being produced from the recipe.

Year, Time and Occasion

Menus are often planned in consideration with the time of the year. In winter more soups become available to the public and warm desserts are on the menu. while salads and cold desserts preferred in summer, while spring is the re-introduction of fresh vegetables.

Depending on the time of the day many establishments will offer a breakfast, lunch and dinner menu. Breakfast and lunch menus are often light and easy to prepare, however they contain less options for the consumer.

Different occasions also influence menus. for example a wedding commonly uses function menus, and cake is included as a part of the menu.

Facilities, Staff, Time and Money

An establishment plans menus according to the facilities, staff, time and money they have available. An à la carte menu requires a chef with skill, a lot of equipment to prepare the dishes. This menu is costly as many ingredients are required. Offering a table d'hōte menu limits choice and helps an establishment to save money and time. some caterers such as nursing homes have to feed a large number of people at one time. They usually have limited funding and facilities, and many dishes on their menus contain inexpensive ingredients and methods of cooking.

Types of Menus

There are five different types of menus that a restaurant can use to show their range and options. The menus include:

• à la carte
• table d'hōte
• cyclic 
• function
• du jour

À La Carte

An à la carte menu list all the dishes available, arranged in courses and each priced separately. This menu allows the customer to choose the number and types of dishes, and provides an extensive choice of menu items. An à la carte menu is typically used in restaurants, and is cooked to order therefore it needs skill, causing waiting times and expensive dishes.

Table D'Hōte

A table D'Hōte menu provides a set menu with a set price. It provides a fixed and limited number of courses, usually three courses with coffee. This menu offers limited choice with in each course and guests are served at one time which is common at a function. This allows faster service, making it easier to control costs and minimise wastage.

Cyclic

A cyclic menu is a fixed menu that rotates over a set period of time. It provides a few choices to pick from and is usually balanced nutritionally. This menu type is commonly used by hospitals, nursing homes, camps and airline catering.

Function

A function menu is used for special occasions such as weddings, formal parties and business conventions. Menus are usually fixed with little to no choice, as well as prepared before the occasion and the costumer is charged a set price. Menus vary depending on budget, venue and the number of people.

Du Jour

A Du Jour menu changes daily, is presented on a blackboard or verbally to the customer. This menu type is useful to accommodate seasonal produce, test new recipes and use excess ingredients.

Scale and Function

• Functions can involve small or large number of guests.
• It is easier to provide a larger range of courses and options for a small group rather than a large group of costumers.  
• Typical courses in a menu are:
• Appetiser: tasty food that is not filling and stimulates the desire for more food.
• Entrée: the first course that is usually fish, soup, or salad in small portions. 
• Main Course: usually consists of meat, fish or poultry with an accompany of vegetables or a salad.
• Dessert: a sweet dish, usually a form of cake or pastry, fruit or cheese.