Nutritional value
- Menus should be as healthy as possible
- Offer an assortment of healthier alternatives, especially if a guest has a special dietary requirement
- Include a balance of foods from the 5 food groups
Occasion and setting
- Food has to match the ambience of the occasion
- eg serving pumpkin soup at a cocktail party is bad, but finger food at a picnic is good
- Sometimes the event itself inspires the menu:
- eg, Aus Day Beach BBQ and Mother’s Day brunch
- The event type also affects the menu
- Formal: upscale fare required
- informal: casual meals are appropriate
Choosing a venue affects logistics and budget: - Commercial event room hire has a big place in budget
The venue must meet several criteria: capacity, location, and decor
Characteristics of diners 1: Age considerations
Foods must be appropriate for all ages of guests.
- Adults at a formal dinner may find pigs in a blanket inappropriate
- Children at a bday may not enjoy caviar
- The elderly may struggle to eat toffee, tough meats, and sticky lollies.
Meal portions also need consideration:
- Children eat smaller portions than adult males
- YA and adolescent girls pick at their food lightly
- Athletes and active guests eat more
Characteristics of diners 2: Health considerations
- Some guests may have health conditions such as high cholesterol, obesity, diabetes, or food allergies/intolerances.
- Catering for special dietary needs is essential
- This includes offering alternatives to foods they need to avoid.
Characteristics of diners 3: Cultural considerations
- Strict dietary or preparation requirements must be followed for cultural groups
- for example, serving pork at a Jewish function is seen as inappropriate bc many jews can’t eat pork.
Resources 1: ingredients
When planning a menu, choose ingredients carefully:
- Buy seasonal ingredients to ensure reasonable cost
- high-quality ingredients from reliable suppliers
- Convenience food ingredients can assist during large events: eg preprepared sauce mixes, frozen chips and cheesecake.
Resources 2 and 3: Equipment and budget
Ensure the right equipment is available to prepare and serve the food
- For large events, large-scale equipment may be needed - eg a food processor to grate large amounts.
Plan a menu that fits ur budget
- Avoid expensive items like caviar if the budget is limited.
Resources 4 and 5: Time and skills
Hosts want to spend time with guests, so plan for pre-event preparation
- shop for ingredients online
- Use convenience foods to reduce kitchen effort.
- The skills of the host and kitchen must be appropriate to the menu.
