Menu Planning

menu planning

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consider the 'four W s'

Who  is going to eat the food (Age, Gender, Any dietary needs)?

When  is it going to be eaten (Time of year, Time of day)?

Where  is it going to be searved/eaten (Venu, Space)?

What  type of food is going to be eaten (Buffet, Sitdown meal, Breakfast, Lunch, dinner, Special occation)?

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other points to consider

Time of year


Type of customers



Ability to cook

Ability of the searving staff


Equipment available (For food preparation, Cooking and searving)

Balance (Colour, Flavour, Texture, Shape, Variety of ingredients)

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