Hospitality and Catering: Menu Planning

Lesson Synopsis: Menu Planning

This lesson introduces students to the key factors involved in menu planning, with a focus on cost management, seasonal ingredient use, and adapting menus for different occasions and customer expectations.

Students will learn how ingredient costs, labor, and overheads influence the pricing of menu items, and why using seasonal ingredients can help keep costs low.

The lesson also explores how menus differ across various settings—such as fine dining, fast food, and catering services like hospitals or schools—based on budget and customer expectations.

Through discussions and scenario-based activities, students will explore how menus are planned for balance, cost efficiency, quality and consider how different occasions, such as weddings or large events, require specific planning to ensure smooth service. By the end, students will be able to outline key menu planning strategies for a variety of settings and occasions.