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The Menu

The document defines different types of menus, including a la carte menus which allow customers to choose individual dishes priced separately, table d'hote menus which offer a complete fixed-price meal, and function menus for special events. It also discusses menu planning considerations like budget, customer preferences, and meal patterns like traditional three meal plans for breakfast, lunch, and dinner. Finally, it provides rules for effective menu writing and design.

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Shiella Mae Duque
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6K views25 pages

The Menu

The document defines different types of menus, including a la carte menus which allow customers to choose individual dishes priced separately, table d'hote menus which offer a complete fixed-price meal, and function menus for special events. It also discusses menu planning considerations like budget, customer preferences, and meal patterns like traditional three meal plans for breakfast, lunch, and dinner. Finally, it provides rules for effective menu writing and design.

Uploaded by

Shiella Mae Duque
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
  • The Menu Introduction: Explains what a menu is and its roles in food service, including its influence on service styles and table setting.
  • Types of Menu: Describes the categorization of menus based on pricing methods and the degree of choice available to customers.
  • A la Carte: Details the characteristics of a la carte menus, where dishes are separately priced and chosen by customers.
  • Table d'hôte: Covers the concept of table d'hôte, where meals are served at a fixed price with limited course options.
  • Function Menu: Discusses menu options for special occasions with fixed prices and the possibility of multiple courses determined beforehand.
  • Cycle Menu: Introduces cycle menus, which rotate sets of menus over a defined period to provide variety in food service operations.
  • Menu Planning: Describes the considerations in planning menus, focusing on customer satisfaction and service goals.
  • Menu Pattern and Meal Plan: Explains the structure of meal plans and the significance of menu pattern in providing diverse meal choices.
  • Menu Writing: Provides guidance on formatting menu cards effectively to optimize customer interaction and appeal.

The Menu

What is menu?
A menu is a list of prepared food available to
customer.
It determines the styles and types of service, the
décor, and the table setting.
A printed list of food items for snacks, breakfast,
lunch and dinner.
For a food service manager and/or a menu
planner, a menu refers to a program or a plan
influencing aspects of the food service organization.
Types of Menu
Can be categorized by method
of pricing.
Depending on the degree of
choice offered
A la Carte
From the French meaning
“according to the card.”
This menu enables the customers to
choose the type of dish.
Each dish is priced separately but
arranged in courses.
A typical a la carte menu has the
following parts:
Appetizers/ soups
Main course
Vegetables
Salads
Desserts
Beverages
Table d’hÔte
A French for “table of the host.”
This menu offers a complete
meal at a fixed price.
It consists of a limited number of courses,
commonly a three-course meal with coffee
like the following:
Appetizer/ soup
Main course
Dessert
Beverage
Function menu
It is for special occasions such as
weddings, debuts, anniversaries, etc.
This menu has a fixed price and is
chosen beforehand.
This may consists of four-eight courses
depending on the time and cost.
Cycle Menu
A planned set of menus that
rotate at intervals of six to thirty
days. This cycle length depends
on the type of food service
operation.
Menu Planning
A menu planner must always keep in mind
that customers should be satisfied with the
food served.
Considerations to follow when planning
a menu:
Mission and objectives of the food
service business
Variety of food.
Number of customers to be served.
Skill of the staff.
The budget.
Equipment and facilities
The style of service
Food trends, habits, and
preferences.
Menu Pattern and Meal Plan

Menu pattern is an outline of food to


be included in each meal and the
extent of choices available.
Meal plan is the number of meal
opportunities offered over a specified
period of time , usually 24 hours.
Traditional Meal Plan
 Three meal a day:
Breakfast
Lunch
Dinner
Example:
Breakfast
Juice or fruit
Cereal
Egg/ breakfast meat
Toast/bread
Choice of beverages (e.g., tea, coffee,
milk)
Lunch
Soup/appetizer
Main course
Vegetable/salad
Rice/bread
Dessert
Choice of beverage
Dinner
Soup/appetizer
Main course (meat, fish,
poultry)
Vegetable/ salad
Dessert
Choice of beverage
Menu Writing
Menu Card is a very important marketing
tool, should be designed and worded to
appeal to and influence customers to
choose food items the food service
business sells.
The menu card should be of size that can
be easily handled by the customers.
It should be clean, simple in format with
appropriate print size.
Rules to follow in writing a
menu card:
Capitalize the first letter of all words except
prepositions and conjunctions.
Present the menu items in the order in which
they are served.
Arrange the menu symmetrically.
Refrain from pricing the food items
Relegate the beverage as the last item of the
course it is served with.
However, a menu card
presented to customers may
also follow a different format
and may bear food item prices.

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