Once done, consider how the theme was expressed throughout the event … from decor and food to entertainment and the venue. Given what you’ve learned in Module 2, what do you think the caterer did particularly well, and what do you think may have been improved? Be specific in your response
***
Theme Menu
Create a themed banquet menu following the menu guidelines
Decide the theme of the party, then create the menu.
This is for a sit-down, served meal. (Not a buffet or a reception.)
This is NOT a restaurant menu, it is a catered banquet menu.
Choices have already been made by the event planner.
The menu must be in the proper order and centered symmetrically.
Menu Order for American Service
Appetizer
Soup
Salad
Main Protein
Starch Vegetable
Bread
Dessert
Beverages
This menu is the type you would give each guest at a banquet. There
are no choices of items and there are no prices.
Menus items must have good descriptions to make them sound
appetizing. Descriptions must describe the food. No restaurant
puffery words such as delicious. You are not marketing the food, you
are describing it.
Sample Menu Layout
Snow Crab and Cream Cheese Pot Stickers
Savory Corn Chowder
Mixed Greens with a Tangy Red Wine Vinaigrette
Crispy Skin Rotisserie Chicken
Buttered Sweet Corn Steamed Broccoli
Herb Roasted Red Potatoes
French Baguette with Salted Butter
Strawberry Cheesecake
Freshly Brewed Iced Tea and Premium Coffee
***
attendees with allergies, health concerns, religious affiliation, etc.
Here is a sample of a menu analysis done by my friend Tracy Stuckrath of Thrive Meetings and Events
Meeting planners hire her to review menus to determine which allergies, ingredients, etc., lurk in the food that is served.
***
Theme Menu Assignment
Create a themed banquet menu following the menu guidelines
Decide the theme of the party, then create the menu.
This is for a sit-down, served meal. (Not a buffet or a reception.)
This is NOT a restaurant menu, it is a catered banquet menu.
Choices have already been made by the event planner.
The menu must be in the proper order and centered symmetrically.
Menu Order for American Service
Appetizer
Soup
Salad
Main Protein
Starch Vegetable
Bread
Dessert
Beverages
This menu is the type you would give each guest at a banquet. There are no choices of items and there are no prices. Menus items must have good descriptions to make them sound appetizing. Descriptions must describe the food. No restaurant puffery words such as delicious. You are not marketing the food, you are describing it.
Sample Menu Layout
Snow Crab and Cream Cheese Pot Stickers
Savory Corn Chowder
Mixed Greens with a Tangy Red Wine Vinaigrette
Crispy Skin Rotisserie Chicken
Buttered Sweet Corn Steamed Broccoli
Herb Roasted Red Potatoes
French Baguette with Salted Butter
Strawberry Cheesecake
Freshly Brewed Iced Tea and Premium Coffee

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