Arranging Menu For Special Occasion/ Event

Presentasi berjudul: "Arranging Menu For Special Occasion/ Event"— Transcript presentasi:

1 Arranging Menu For Special Occasion/ Event
COMPETENCE : ART, HANDICRAFT & TOURISM STUDY PROGRAM : CULINARY SKILL COMPETENCE : COOKERY STANDARD COMPETENCE : Doing food Processing For Special Occasion BASIC COMPETENCE : Arranging Menu For Special Occasion/ Event

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Menu Things We should consider: After determining kinds of event that will be done then continue with arranging menu that will be served. We should be flexible to let the guest for choosing the dishes. Asking the menu that is requested by the guests. For example, BBQ menu could be completed with salad or soup as an opening menu, kinds of BBQ (Chicken, Beef, Sausage, Meatball, Seafood) with 2-3 kinds of sauces and continuing with closing menu, such as fruit ice, pudding, cakes and other sweet snack. Seni Kerajinan dan Pariwisata

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After the main menu is arranged, do not forget to prepare the completing menu/ snack. Such as, kinds of crispy chips, nuts, frying food or cakes. Preparing kinds of hot and cool beverages as a complement. Preparing the menu in adequate number because there always any reason that guest will stay for long time at the party. Seni Kerajinan dan Pariwisata

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Serving the vegetarian’s menu on the list of menu at the party is not a problem at the present. The vegetarian dishes presenting attractively is as delicious as dishes made from meat. Seni Kerajinan dan Pariwisata

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8 Important Things When Arranging Menu
Bring to notice: 1. Structure of Menu (Specification of each nation) 2. Variety of Menu 3. Time Seni Kerajinan dan Pariwisata

9 Structure of Menu (Specification of each nation)
Each nation has their own menu characteristic for their special event. It is influenced by the condition, culture, and their behavior. Indonesia does not have a menu structure, the menu serving could be variety because some of the dishes are adopted from the structure menu from the overseas. Seni Kerajinan dan Pariwisata

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This is the sample of menu structure coming from Europe and America: Appetizer Main Course Dessert Beverages Barbeque For Indonesian menu, it is added with: A tray of food Snack Seni Kerajinan dan Pariwisata

11 Sample of Cold Appetizer
Mix Salad Huzard Salad Nicoise Salad Caleslow Singapore Salad Bangkok Salad Gado-Gado/ mix vegetables Seni Kerajinan dan Pariwisata

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Hot Opening Menu/ Soup Chicken Broth Zupa-Zupa/ Soufflé Corn Soup Vegetable Soup Clear oxtail soup Consommé double Germany Kinds of Soup (Soto) Seni Kerajinan dan Pariwisata

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Kinds of Pasta Lasagna Spaghetti Casserole Macaroni Schotel Kinds of Rice Ulam Rice Liwet Rice Kebuli Rice Lontong Opor Kinds of food on tray Sate Padang Tekwan Kangkung Noodle Selat Solo Surabaya mixed-tofu Dim sum European dishes Asian dishes Seni Kerajinan dan Pariwisata

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Photo Stand Seni Kerajinan dan Pariwisata

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Dessert & Beverage Kinds of Pudding Kinds of Cake Mini Tart Kinds of Snack Ice Cream Sorbet Soft drink Seni Kerajinan dan Pariwisata

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THANK YOU Seni Kerajinan dan Pariwisata