SOP – Menu Engineering & Cost Control in Banquets

Menu Engineering & Cost Control:

• All menus items have been cost-valued and the price level has been established according to the objectives set by the Management Team.
• Therefore, it is very important to respect the different recipes and instructions given by the executive Chef or his Assistant.

• All set menus have been elaborated by the Executive Chef. They have been carefully selected and are a balance between the different ingredients, ways of preparing and presentations.
• If requested, the guest can change some of the menu items. In this case, the hotel computer/data processing system allows the Catering Sales Manager to change a dish with another one while checking the price level.
• However, one shall be careful to ensure the amended menu is still balanced: therefore, it is recommended to consult the Executive Chef or one of her/his assistants if an alternative suggestion is made by the guest.
• The Cost Control Department will verify and register the use of all food & beverage ingredients in the different kitchens and outlets.
• The cost control report will issue a monthly report informing the Management Team of any discrepancies within the operational results.

Buffet control:

• The size of a recipe must be adapted to the number of people and to the selected menu choice.
• It is preferable to replenish the buffet more frequently to avoid the unnecessary waste of food.
• The food items on the buffet must be replenished whenever necessary. The kitchen staff will stand by to do so.
• After the function is over, all food left on the buffet must be returned to the kitchen.