[Pat:] Right then! Leading on from last week... we were looking at... menu planning... and I actually asked you to bring in some menus.... Who actually managed to get a menu?
[speaker002:] Yep! Yeah.
[Pat:] Right, let's have a look! Well... that's a shame innit? What? Somewhere. It's only you! You might want to use those a little later.
[speaker002:] Yeah.
[Pat:] Right, hold on to them cos you'll want them a little later right?... Right!... Can anyone tell me what the... four most common ones are? Yep! Yep! Yep!
[speaker002:] Er, plat du jour.
[Pat:] Right! Okay then. What do each of those mean? Suzanne?
[speaker002:] Erm... the... table d'hote
[Pat:] Shh! Shh! Shh! Shh!
[speaker002:] is er... a choice out of the main course is a choice out of two... and everything else... is set. Or is it a choice of two for each course?
[Pat:] Your telling me?
[speaker002:] It's a choice out of two for each one.
[Pat:] Right.
[speaker002:] Erm, the... er... cote du jour is a set menu.
[Pat:] Yes it is, can you expand on that?
[speaker002:] Er... er No. Set price menu.
[Pat:] Yes, the price would probably be set. So, I gave you two examples... and I said that it was often
[speaker002:] Chef du jour.
[Pat:] Yes! Good! Well done! And
[speaker002:] Set budget.
[Pat:] It was set which to er... and it looked different. It usually the chef's speciality. Okay. Erm... Gareth! The other two are? She's covered plat du jour... and table d'hote.
[speaker002:] A la carte 's er... wide choice of... choice of food. Has to wait for food to be cooked and prepare to wait for it.
[Pat:] Okay. Did anyone get er er an example of an a la carte?
[speaker002:] Yeah.
[Pat:] Right! Okay. Hold on to those. I want you share those with the group shortly. And the other one is... please? Okay. And what exactly's that? What am I gonna get for my money for that?
[speaker002:] Erm Continental.
[Pat:] It is continental. What do I actually get? What is the way?
[speaker002:] Oh accommodation.
[Pat:] Accommodation, right! Can you just check that we took down the following. I think that we actually just had time to talk through these and you didn't actually make notes.
[speaker002:] We did! Yeah we did!
[Pat:] You've actually taken notes?
[speaker002:] Yeah.
[Pat:] And you did that?
[speaker002:] Yeah.
[Pat:] Right! Wonderful! I was just a little curious and she seemed to be er
[speaker002:] Oblivious to!
[Pat:] . And you actually took that down.
[speaker002:] Yeah. Yeah.
[Pat:] Right! Wonderful! Okay then! Continuing... with the menu and... when planning a menu the points to be taken into consideration are... David! David. Okay? What things do you think you need to consider then... when you're putting together a menu?
[speaker002:] They like a lot of food that's popular.
[Pat:] Popular food.
[speaker002:] Mm.
[Pat:] Good!
[speaker002:] Choice.
[Pat:] Appearance and choice.
[speaker002:] Nutrition Baked potato.
[Pat:] Alright! Just one at a time!
[speaker002:] Nutrition.
[Pat:] No, time.
[speaker002:] Go good balance.
[Pat:] Who said balance?
[speaker002:] Me.
[Pat:] Okay. Balance in what way?
[speaker002:] Well... I mean, well that's it, you know... selection of everything like the starch foods
[Pat:] Is that balance or variety
[speaker002:] plenty of Variety. Don't know.
[Pat:] Okay. Oh
[speaker002:] But you need a balance as well, like protein and
[Pat:] If I put there... balance. Yes, you're quite right!... What else do you need to consider? Something that's very important... that you need consider.
[speaker002:] Type of customer.
[Pat:] Well done! You actually need to consider... this person... because, if you haven't got that person... i.e. customer... there's little point in having a menu... unless you're going to sit and read it yourself! Okay? So you need to consider that very carefully. So... first things first then... the people for whom the meal is intended. And it can determine certain things... Right! Type of food to be served... and type... and the number of covers. Why do we need to consider the type of food to be served?
[speaker002:] So people they always keep, the customers that always arrive... if you're in a restaurant. You never know
[Pat:] Yes.
[speaker002:] what type of.
[Pat:] Can I have a look at those menus that some of you brought in did i, cos we've got some with a la carte did anybody get sort of erm... a pub grub menu or... No, you all went for the... top of the range. Who's got the menu
[speaker002:] I've got a Beefeater one.
[Pat:] Right! Where's the have one?... Who had that copy er, a la carte? That's fine I'll give it you back I won't er... I won't take it away from you! Martin!... Who had the a la carte?
[speaker002:] That was from.
[Pat:] And that was a la carte? Right! You hold on to that and you and you can, sort of talk it through. With that, hold on to that. Right! Can you give us the prices of, have they got prices? A la carte? That's right! Are you listening? A la carte then? Just give me a.
[speaker002:] In the erm... the starters, melon in four ninety five... avocado pear is five forty five... frog's legs, ten ninety five... and, that's the most expensive starter.
[Pat:] Right.
[speaker002:] Erm, yep! And then it's... soups starting at three forty five, five forty five... and then it's on to main course. Fish, twelve... salmon is twelve ninety five... Dover sole is twenty two ninety five.
[Pat:] Okay, you can stop there, that's lovely thank you! Right! At Pizzaland we can have starter for... one pound thirty if we want! And, we can have... a main for... seven pound fifty- ish. Can you see the... the range of price, but also... obviously pizzas... and command a lower... price... than things on an a la carte menu. Oh right, this is a fixed one. Good! We'll use that in a moment. Now... so the type of food that you offer... will reflect the type of establishment. You wouldn't really expect to get... a la carte style food... in a pizza... establishment. Okay? What about the time, where do I put the time? Bearing in mind this is in relation to customers.
[speaker002:] Time of day it is.
[Pat:] Yes, the time of day... will depend of menu that you offer but... what else will it consider?
[speaker002:] Time of year.
[Pat:] Time of year.
[speaker002:] Food that is sort of
[Pat:] Pardon?
[speaker002:] Things that are in season.
[Pat:] Yes it will. But think of your customer.
[speaker002:] The time people go out to eat. The time people go out to eat.
[Pat:] The time people will go out to eat. If you were going for a MacDonalds how long do you think it would take?
[speaker002:] Half an hour. Depends how much you eat, but assuming
[Pat:] Alright, depends how much you eat. A Big Mac, some fries and a coke.
[speaker002:] About half an hour. Half an hour. Half an hour at the most Depends if your
[Pat:] Right! Half an hour at the most. If I went and had... a meal in the evening... a la carte, how would you... envisage it would take to go through that?
[speaker002:] An hour and a half. About
[Pat:] I it it virtually, you're virtually going to use the evening. Number of covers.
[speaker002:] Depends how many people you're erm... chef's actually cooked for at the time.
[Pat:] Yes. Why would that reflect what you offer?
[speaker002:] Cos The time. How long it will actually be. How long the customer's actually sitting there for his meal.
[Pat:] That's right! But also
[speaker002:] How many. How many it's for.
[Pat:] How many actual people in at any given time. Tha that will reflect what you can actually offer.... Right! All important... cost. The amount of money that people are prepared to pay for the meal... plus the overheads and the establishment.... And I think we actually got that, somebody said price.
[speaker002:] Mm.
[Pat:] David, a question to you! You said popular food... did you not?
[speaker002:] Mhm.
[Pat:] How, how would you find out what is... what food is popular?
[speaker002:] Oh you gotta do it now?
[Pat:] Pardon?
[speaker002:] Depending on the amount of people.
[Pat:] No. So you're just going to compile a menu and you're gonna hope that... Joe public... likes what you've put on?
[speaker002:] No, you can put.
[Pat:] Right. So you sort of do a survey? You do some research into it.
[speaker002:] Yeah.
[Pat:] If you put... if you compiled your menu and you then found out that certain dishes weren't being sold... what would you do then?
[speaker002:] Take them off.
[Pat:] Right. Good! Did I actually tell you last week about the feed back?
[speaker002:] Yeah.
[Pat:] Yes?
[speaker002:] No.
[Pat:] It was the other group I mentioned. What you've got, you've got your customer... we've got your menu... feedback... and you got your products. Right, so... your customer... has the menus... you get some feedback, and the feedback you might need to modify your product... which is really what David's just said. The fact that you would need to change... your menu... if it wasn't... being used. That's quite important that you're aware of that.... Season. And I think se... several people did say that.... Use foods in season because they're cheaper.... Hot weather... dishes not always suitable to serve in cold weather. Although, this summer I don't think it would of had much of an effect. Yes?
[speaker002:] Can I leave?
[Pat:] Yes certainly!... That okay?
[speaker002:] Yeah.
[Pat:] Right!... I've also said that you need to consider the staff. Why?
[speaker002:] What type of restaurant it is.
[Pat:] When you're putting yo together your menu why do you need to consider the staff?
[speaker002:] They can.
[Pat:] Yes! Exactly that! Whether or the, they've got the ability to cook what you've put on the menu. It's absolutely crucial! What else?
[speaker002:] Serving.
[Pat:] Yes, whether they can actually, whether they've got the skills... to silver serve, if your menu requires that it's silver served... then, then, yes clearly you would need to consider that. What else would I need to consider David?
[speaker002:] Well I think when you have the customers then you know what type of things... once you've down you get type of people. If it's a high class restaurant then you prefer to... people who know what they're doing.
[Pat:] That's right. What else do I need to consider... along with the staff? For the benefit of the staff also. We've looked at whether or not the staff have the skills... to cook... and serve, what else do I need the staff to be able to do? Who's worked in ki, sorry!
[speaker002:] Explain all the dishes so that the customer has
[Pat:] That's right! Yes, they need to have product knowledge. Who's been in... kitchen? Who's done... production?
[speaker002:] Yeah ah!
[Pat:] Right! When you actually went into the kitchen... what type of things were in there? The sink. What else is in there?
[speaker002:] Equipment.
[Pat:] Equipment! Did you know how all of it works? Did you use all of
[speaker002:] Not all of it.
[Pat:] it?
[speaker002:] No. No. Yeah.
[Pat:] Okay. That's something else that you need to be aware of. It would be no good... putting together a menu that required... certain equipment to be used... and staff didn't have the ability to use it.... And that is a summary of that.... Another point there... size and equipment of kitchen and dining room. It would be no good... putting together menu... and arranging to do two thousand covers if you've got... spacing for twenty persons, would it?... By the same token, if your equipment... is... small pieces of equipment... then you would not have the facility... to do a large volume of meals. If you think of it in relationship to the size of your cooker at home... and the size of the convection... ovens in... the eighth floor kitchen... or in... they're much larger... and therefore you are more able to cook volume.... It's alright. When I'm actually choosing the dishes that I'm going to put on the menu what things do we need to consider?
[speaker002:] Er... special diets, like vegetarian or
[Pat:] Er... yes, we would consider that.... What else wha might we consider?
[speaker002:] You can take erm... of how much it's gonna cost. buy in bulk.
[Pat:] Yes. What things do I? And that's one we'd look for in se, in season. But there's something else. We'll eat with our mouths but we also eat with what else
[speaker002:] Eyes. Our eyes.
[Pat:] Our eyes, yes. So what... do we have to think of when we actually compile a menu? Pardon?
[speaker002:] Colour.
[Pat:] Yes we do. The colours. The colour.... You need this information to do your exercise that you're going to do for me... shortly.... So, do not repeat the main ingredients. Avoid food the same colour. It actually gives you an example there. And think about the textures of food.... Over here. Is that better? Can you see now?
[speaker002:] Yes.
[Pat:] And... something that... you all mentioned... nutrition.
[speaker002:] No. It's alright.
[Pat:] If you were planning a menu... which would you consider first do you think? Proteins
[speaker002:] Protein.
[Pat:] vitamins, carbohydrates? When you're compiling a dish then?... What would you do? Select chips and plan it round the chips?
[speaker002:] [LAUGHTER] No.
[Pat:] No.
[speaker002:] You'd plan it around the main course... the main... the main meat.
[Pat:] Meat? Why meat? Suzanne?
[speaker002:] Because... meat's the main.... .
[Pat:] Gareth? Which would you plan first? If you're planning a dish, which would you... proteins, the vitamins, the carbohydrates.
[speaker002:] Protein.
[Pat:] Protein?
[speaker002:] I say vitamins first.
[Pat:] Vitamins, carbohydrates.
[speaker002:] No! All that meat's got a
[Pat:] Pardon?
[speaker002:] All that meat's got a lot of
[Pat:] Protein.
[speaker002:] Yeah. Yeah protein.
[Pat:] Protein? Protein. Does anyone know why protein? Yes? Oops! Steady!
[speaker002:] [LAUGHTER]
[Pat:] Why protein?
[speaker002:] Erm... it's the most beneficiary to the body.
[Pat:] Yes!
[speaker002:] And also, you wouldn't want a piece of bro, broccoli! [LAUGHTER] No that's iron! No,. No, to me piece of broccoli.
[Pat:] People do!
[speaker002:] [LAUGHTER] Yeah, but then it's
[Pat:] Yeah. I... if you've ever dieted... then you'll be aware that... you actually... reduce the carbohydrates, but you need to retain protein and vitamins. Because those are essentials
[speaker002:] Right.
[Pat:] for the... the good order of the body. Basically. And... therefore... when you're looking at the nutritional value... you need to be... very aware... of that.
[speaker002:] Yes.
[Pat:] So you need to be aware of too many carbohydrates. Plan your protein first, vitamins and minerals second, and then your carbohydrates. Right, when you've completed that... you have a menu compilation exercise in front of you. [reading] From the items in the list below prepare to luncheon menus. One menu should be a four course table d'hote with two choices for each course... plus vegetables. And the other should be a set six course menu for a business lunch []. You can't... actually repeat any of them... when, in your menu compilation. There is adequate there in ar order to be able to do the exercise. Now, based on the information that you've just taken down... you need to give thought to the way in which you compile those. Off you go!... You can do it within twos... or threes. That's not fives and sixes, that's twos or threes! So David and Gareth and David and, I don't know your name.
[speaker002:] Terry. Terry.
[Pat:] Terry. Right! David, Terry and You'll be all up, Kieran, Kieran you've got somebody behind you. Two. Two. Daisy you can join up there. Three. Yes. Group threes isn't it? Group of three. This group's three.
[speaker002:] Yeah.
[Pat:] So you got to remem, you got to think of colour... texture... you can write all over the sheets if you want to. As long as you use the ones on the sheet... and you come up with... the two selection menus. Yes, put everything on it.
[speaker002:] Make out a from both?
[Pat:] Well you've got to make that, I'm going to tell you, you need to think about it. There isn't a list... so that you will need to sort of think it through.
[speaker002:] Are we not allowed to use the same things twice?
[Pat:] That's right.
[speaker002:] Oh!
[Pat:] And so if you use the... whatever... what is it you wanted to use in yours? Right... so have a look,. It's actually quite helpful isn't it, to have
[speaker002:] Yeah.
[Pat:] two or three, you can have a look at what they... the way in which they're put together which why I. Right, well you, how you going to use it? Well I'm not going to actually tell you because I'll... ruin the solution to this. So, if I start to tell you... you need to think it through. Okay? So, it's,i it's not going to be as I. The things that you would get out.
[speaker002:] Daisy!
[Pat:] That's better. It'd be certain things you would have as starters and then.
[speaker002:] How many, how many?
[Pat:] Right! Do you think I about the?
[speaker002:] Yes.
[Pat:] Well, have you got some?
[speaker002:] Oh you can't use, you can't use your
[Pat:] No you can't use anything twice. No. Can't use anything twice. I,yo i, I mean if you use in one.... Well, I shall be interested to see what you can get. You've found a certain Paul?
[speaker002:] Yeah, but I mean. Can we erm... does it have to be all on here or can we use?
[Pat:] Sorry?
[speaker002:] Can you copy that and just what's on there? Can you put to it?
[Pat:] No you can't! Right! No, we're not gonna take forever.
[speaker002:] Can you put, add things?
[Pat:] No! Copy it all down.
[speaker002:] I haven't any.
[Pat:] There is a solution!
[speaker002:] We can't use... the same things twice?
[Pat:] No, you can't use the same thing twice. You can't use the same thing twice and coffee doesn't count as a course! Just put it... you you'll need to get that... so what's the problem? Well then it'll be a course on it's own. Impossible! You've gotta get haven't you? You've got to think about it!
[speaker002:] Cheese and biscuits?
[Pat:] Cheese and biscuits can be a course.
[speaker002:] Could we have, er?
[Pat:] Can you? You tell me!
[speaker002:] Yeah.
[Pat:] And don't forget you're thinking of colour... texture So you've got set menu and you've got table d'hote menu. Right! Well that's got a starter and it's How you doing?
[speaker002:] Just the starter now cos she's.
[Pat:] Let's see. What's it called?
[speaker002:] Erm....
[Pat:] Pardon? Please worry about listing them.
[speaker002:] Right.
[Pat:] than one, two, three, four, five, six. Take a look at those. Well your table d'hote. That's not the choice is it? It, it actually says to you... two choices for each course. Read the instructions! Yes Colin! You had a six on table d'hote, you've got give me three choices.
[speaker002:] As you long as?
[Pat:] Yes you can.
[speaker002:] Do you have to use all the vegetables?
[Pat:] I think you'll probably be able to. Yes. Bearing in mind you're looking for colour and. It's possible to use... all the items. Keep in mind... one quarter. You got it? I'm glad there's! Right! Did you all manage to complete it?
[speaker002:] Yeah.
[Pat:] Right! I want you to bring it in it's completed state to next week's lesson please? So, whoever you're working with... Shh! Shh! Shh! Whoever you're working with... you need, as a pair or a three-some to bring the solution with you next week please? Also, Shh! Shh! Shh! Shh! Also you will need to bring menus with you next week... for comparison. Right! If there's anyone in your group that suddenly reappears... they need to see Sally for their assignments.