QUANTITY COOKERY
CHAPTER I
PRINCIPLES UNDERLYING THE PLANNING OF MENUS FOR LARGE NUMBERS
Well-balanced and appropriate menus are absolutely necessary to the success of any establishment serving food. Given the best of raw materials and the most competent cooks, the institutional manager will fail to please his patrons if his menus show lack of careful planning. The truth of this assertion is verified by the analysis of many failures.
On the other hand successful menu planning is not especially difficult. Like any other art it requires careful study and observance of a few simple rules.
Of course, it is impossible to formulate one set of rules that will apply to all situations. Each manager must make his own rules based on the conditions he has to meet. There are, however, certain basic principles to be recognized and followed. If the ensuing chapters succeed in explaining these principles and in emphasizing their importance, the authors' purpose will have been served.
In planning menus for an institution the manager must:
Keep in mind the nature of the institution; its purpose; the character of its patronage.
Follow certain dietetic principles.
Maintain constant variety in the food.
