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    Being able to plan a menu is an essential skill in the hospitality industry

    It ensures that meals are well balanced, and that the right food for preparation and cooking is available. “Teatime” is a word used to describe an assortment of light meals, usually served with warm beverages like tea and coffee. Knowing what is appropriate to serve guests at various types of teas can be easily handled through proper menu planning.



     

  • Menu planning principles

    • Plan according to a budget
    • Consider who you are preparing the food for and their possible dietary needs
    • Make sure that all ingredients will be available and fresh at the time
    • Check that all equipment and appliances needed to prepare the required menu are available and in working order
    • Ensure sufficient staff will be on hand to carry out the required work
  • Special teas

    Tea - a hot beverage brewed from the leaves of a plant - is one of the oldest beverages in history, dating back to China during the 1st century. By the 17th century, tea was a very popular drink across Europe, especially in Briton.

    Over time, tea has become synonymous with certain occasions, and is usually served alongside sweetly baked treats, like cup-cakes, biscuits and petit-fours.

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