What is a Menu?

Table d'hôte
➢ is a list of food and beverage items that ★ a pre-established sequence of courses is
are available for customers to order. offered.

➢ It serves as a communication tool ★ is another French term often used in the

between the restaurant and its patrons, context of restaurant dining. It
providing information about the dishes translates to "host's table" in English.
and drinks offered, along with their
respective prices. ★ Unlike the à la carte system, which
allows customers to order individual
➢ is a list of food and beverages offered items with separate prices, the table
to customers and the prices d'hôte is a pre-set menu offering a
A menu may be à la carte or table complete meal at a fixed price.
d'hôte.
Key Characteristics of Table d'hôte menu
A LA CARTE include:
➢ Is a French term that translates to “ on ➢ Fixed Menu
the card” or “on the chart “ in English. ➢ Fixed Price
➢ Which presents a lot of meal options ➢ Limited Choice
from which customer choose. ➢ Community Dining
➢ It refers to the practice of offering ➢ Chef’s Specialities
individuals dishes or items separately
each with its own specific price. This format is commonly found in fine-dining
establishments, especially those with a focus on
Key characteristics of an à la carte menu: providing a complete and elevated dining
• Individual Pricing experience.
• Customization
• Variety It simplifies the ordering process for customers
• Ordering Flexibility and allows the restaurant to showcase its
• Independence of Selection culinary expertise through a thoughtfully curated
menu.
À la carte menus are commonly found in a
variety of dining establishments, including Table d'hôte menus are sometimes offered as a
fine-dining restaurants, casual dining daily or seasonal special, and they can be a way
restaurants, and cafes. for diners to explore a variety of dishes in a
This format provides customers with the cost-effective manner.
autonomy to create a dining experience tailored
to their tastes and preferences, but it also Key components of a restaurant menu:
requires careful consideration of pricing, 1. Categories and Sections
variety, and overall menu balance by the Menus are typically organized into categories or
restaurant. sections, such as appetizers, mains, sides, and
desserts.
This helps customers navigate and find the type
of dishes they are interested in.
2. Dish Descriptions Menu Pricing
Each menu item is accompanied by a description Total Cost X % markup= price
that provides details about the ingredients,
preparation method, and sometimes, the chef's Types of Menu
recommendations.
Well-crafted descriptions can entice customers
and help them make informed choices.

3. Prices
Prices for each menu item are clearly stated.
This transparency is essential for customers to
understand the cost of their dining experience
and make decisions based on their budget.

4. Beverage Options
If the restaurant serves beverages, the menu will ➢ Table d' Hôte Menu
include a selection of drinks, including This is a French word and means “Table of the
alcoholic and non-alcoholic options. Host.”
This may include cocktails, wines, beers, soft It is a meal divided into a set of courses with
drinks, and more. limited dishes.
The selling price is fixed & all dishes are usually
5. Specials and Promotions ready at set time
Some menus may feature special items, seasonal Menu is changed daily
offerings, or promotions. This adds variety to
the menu and encourages customers to try new ➢ Banquet(function menu)
or highlighted dishes. Fixed courses & fixed price.
Lower cost, advance booking.
6. Layouts and Designs Suitable for large numbers.
The visual presentation of the menu, including Menu can be chosen from fixed courses as per
font styles, colors, and imagery, contributes to customer or guest requirement.
the overall ambiance and branding of the
restaurant. A well-designed menu can enhance ➢ Buffet Menu
the dining experience. In this type hot & cold dishes layout, self served
or chef served.
7. Language and Tone It is suitable for casual & social gathering.
The language used in the menu can convey the It is also served buffet style.
restaurant's personality and style. Whether it's
formal and sophisticated or casual and friendly, ➢ Tea menu
the tone should align with the restaurant's brand. The English have made the late afternoon meal
Menus can vary widely based on the type of into a fine art.
restaurant,cuisine, and target audience. They Apart from the traditional tea, other items
play a crucial role in shaping the customer's include sandwiches, bread & etc.
perception of the restaurant and influencing
their dining choices.
 ➢ Cycle/Cyclical menu ➢ Brunch Menu
These are designed to offer frequent guests a It is designed for the family or guests who wish
variety. to wake up late.
The cycle of menus can be changed on a daily, It has a combination of breakfast & lunch items
weekly or monthly basis. to suit the mood & taste of the individual.
These menus may be found in hospitals,
canteens, schools, universities etc. because they ➢ Specialty menu
do not have anywhere else to go for food. Specialty menus cater to market segments that
have particular needs.
➢ A la Carte Menu A specialty food is a food that is typically
This is a French word and means “According to considered as a "unique and high-value food
the Card or Customer’s Order” item made in small quantities from high-quality
A menu in which each food item is separately ingredients".
priced to give the guest choice to suit his/her Consumers typically pay higher prices for
tastes & budgets specialty foods, and may perceive them as
having various benefits compared to
➢ Snack Menu non-specialty foods.
Snack menus are offered in between in regular
meal timing. ➢ Ethnic menu
This menu is popular with studded shoppers & These are offered by specialty restaurants that
casual eaters. concentrate on a type of cuisine French,
Chinese, Japanese, Indian restaurants will offer
➢ Lunch menu this menu.
Lunch menus can vary from elaborate meals or An ethnic menu offers food items that are
light meals. representative of the particular cuisine from a
It depends on the purpose & culture of the particular region or country. The food price can
guest. range from moderate to high.
➢ Dinner menu
These menus are elaborate as guest have more ➢ Ethnic/Specialty menus
time and leisure for eating Can be al carte or table d'hôte specializing in the
Alcoholic drinks are an essential part of this food or religion of the country or in a specialized
menu. food itself e.g.
a) Ethnic: - Chinese, Indian, Kosher, Kenyan,
➢ California Menu African etc
A menu that has all three meals available all b) Specialty: - steak, fish, pasta, vegetarian etc
day and are listed on the same menu. Kitchen staff must know how to obtain and use
California Cuisine shows the ethnic diversity of the ingredients. The ambience (mood) of the
the people who make up this state. It’s a mix of restaurant must reflect the menu.
fresh ingredients, vegetables, fresh cheeses,
grilled meat, fish and seafood, nuts, an ➢ Children Menu
assortment of cross-cultural dishes influenced Menu for children emphasize on healthy eating
by other international cuisines: and a balanced diet in schools.
Mexican,Chinese, European.
Schools with children from different cultural and Factors to consider when planning menus
religious backgrounds should have appropriate Several factors direct what kind of menu to
items available on the menu. make
Most establishments provide special children's 1. Nutrition requirements
menus which concentrate on favorite foods. Proteins
Starches
➢ Supper menu Vitamins
The term supper is used in the European Fats
continent. It can be filtered between two major Mineral salts
meals: lunch & dinner.
2. Health consideration
➢ Static menu Sickness
A set menu with the same offerings every day, Deficiencies like scurvy, diabetes, kwashiorkor
such as a restaurant or room-service menu
A static menu is a menu that is often laminated 3. Availability of foodstuffs
for easy cleanup Seasonal foods like
It is usually separated into groups such as Fruits
appetizers, soups and salads, entrees, desserts, Vegetables
etc.
Fast food restaurants often have these types of 4. Number of courses
menus. Appetizer
Main dish
➢ Du jour menu Dessert
This kind of menu features an item of the day
and changes every day. They are usually focused 5. Sequence of courses
on seasonal items.
Another name for these menus are "chalkboard 6. Nutritional balance
menus" because they are often written on Proteins
chalkboards. Vitamins
Minerals
➢ Poolside menu Water
These menus are specially designed to facilitate Roughage - acts as a "broom" along the
easy service beside the pool. The items would be digestive system.
pre-plated snack food. Fats and oils

➢ Dessert menu 7.Occasions

This menu is offered by restaurants that have a Funerals
guest patisserie. They cater to the public with a Wedding
sweet tooth. Many outlets with this specialty Birthday
would have captive confectionaries to give them Graduation Ceremony
an edge. National holiday celebration
Festivities like
Christmas
Ramadhan /Easter holiday
Factors to consider when compiling menus Cooking Equipment:
Pricing policy based on cost Ranges and Ovens: Used for baking, roasting,
Clientele grilling, and cooking a variety of food items.
Staff capability Griddles and Grills: For cooking items like
Facilities for cooking and service pancakes, burgers, steaks, and sandwiches.
Balance Fryers: Used to fry foods like French fries,
Business promotion and marketing chicken, and fish.
Availability and season of supplies Steamers: Ideal for cooking vegetables,
seafood, and dumplings while retaining their
Costing and pricing menus nutrients and flavors.
When costing include the following:
Cost of individual ingredients in a recipe Food Preparation Equipment:
Cost of each recipe • Cutting Tools: Including knives, cutting
Total cost of each dish boards, and slicers for preparing ingredients.
Total cost of the whole meal • Mixers and Blenders: Used for mixing,
Profit margin and price per portion blending, and pureeing ingredients for sauces,
soups, and beverages.
Preparation of a time plan for production of a • Food Processors: For chopping, grinding, and
menu A production time plan should include mixing ingredients in larger quantities.
the following:
Menu Food Processor
Food order list ● Larger blades that spin slower
Costing ● Good for chopping, grating, slicing
Timed order of work ● Multiple blades/attachments for
Presentation and garnishing different jobs
● Not good with thin liquids or ice
Food and Beverage Service Equipment Blender
● Smaller blades that spin faster
Food and Beverage Service Equipment ● Good for liquefying, pureeing, crushing
•Includes a broad variety of equipment and ice
tools used in the hospitality sector to prepare, ● Creates a vortex to mix ingredients
serve, and present food and beverages to thoroughly and evenly
visitors. ● Needs lots of liquid to work
•These tools are essential for ensuring
efficiency, hygiene, and presentation standards Refrigeration and Storage Equipment:
in various food and beverage establishments, • Refrigerators and Freezers: Essential for
including restaurants, hotels, catering services, storing perishable food items at optimal
and more. temperatures to prevent spoilage.
•Walk-in Coolers and Freezers: Larger units
Common Types of Food and Beverage used in commercial kitchens for storing bulk
Equipment: quantities of food items.
•Refrigerated Prep Tables: Provide
workspaces with built-in refrigeration for easy
access to ingredients during food preparation.
• Food Storage Containers: Including bins, This script provides a structured approach to
containers, and shelving units for organized gathering essential information for making a
storage of dry and non-perishable food items. reservation while maintaining a friendly and
professional demeanor. It ensures that all
Serving Equipment: necessary details are recorded accurately to
Plates, Bowls, and Utensils: Essential for facilitate a smooth dining experience for the
presenting and serving food to guests. guests.
Trays and Serving Carts: Used for transporting Medium used in Reservation:
food and drinks from the kitchen to the dining Materials:
area. Telephone
Beverage Dispensers: Including coffee urns, Fax
juice dispensers, and soda fountains for serving Computer with system
beverages. Reservation Sheets/cards
Buffet Equipment: Such as chafing dishes, Logbook
sneeze guards, and heat lamps for self-service
buffets. Ask pertinent questions to complete the details
of the reservations:
Beverage Service Equipment: ➢ Date of reservation
Coffee Makers and Espresso Machines: For ➢ Time of arrival
brewing coffee and espresso-based beverages. ➢ Number of persons
➢ Name of person who will use the
Tea Brewers: Used for brewing hot tea.
reservation
Bar Equipment: Including cocktail shakers, ice ➢ Name of the person making the
bins, glassware, and bottle openers for preparing reservation
➢ Contact details of the person checking
and serving alcoholic beverages.
in and of the person making the
reservation
Cleaning and Sanitation Equipment: ➢ Special requirements
Dishwashers: Used for cleaning dishes, utensils,
and glassware. Supplies
Sanitizing Stations: Provide hand sanitizers and Common restaurant supplies encompass a broad
sanitizing wipes for guests and staff. range of items necessary for the day-to-day
Cleaning Supplies: Including brushes, sponges, operations of a restaurant.
and detergents for maintaining cleanliness in the These supplies are essential for food
kitchen and dining areas. preparation, service, cleanliness, and overall
functionality of the establishment.
Preparation of Food and Beverage Service Preparation of Service Stations and
Area Equipment
A. Reservation Records/Medium Napkins
Reservation records and mediums in food Order slips
service establishments refer to the systems and Wine Lists
methods used to manage and keep track of Condiments Table cloth/placemats
reservations made by customers for dining at a Toothpicks
restaurant or other food service establishment. Salt and pepper shakers
Tableware: Steam Wares: Cookware designed for steaming
Tableware refers to the assortment of items used food.
for dining and serving food and beverages at a
Footed Wares: Tableware with feet or pedestals
table.
These items are essential for presenting meals for added stability.
elegantly, facilitating dining etiquette, and Tumblers: Tall, narrow drinking glasses without
enhancing the overall dining experience.
handles.
Dinnerware / Chinaware Mugs: Large, sturdy cups with handles for hot
-are flat, round or oval dishes used as a base for beverages.
serving food. They come in various sizes and
Silverwares/Flatwares:
materials, such as ceramic, porcelain, glass, or
Silverware, also known as flatware, refers to the
stainless steel.
utensils and cutlery used for eating and serving
food.
Service plate: Large decorative plate placed at
While traditionally made from silver, modern
each guest's seat before the meal is served. silverware is often made from stainless steel or
Showplate: Small decorative plate used for other metals, with silver plating being a
common option for decorative and formal
serving individual courses during a meal.
settings.
Dinner plate: Plate used for serving the main
course of a meal. Dinner fork: Used for the main course.
Entree plate: Plate used for serving the Oyster fork: Small fork for eating oysters.
appetizer or starter course of a meal. Cheese fork: Fork with sharp tines for cutting
Fish plate: Plate specifically designed for and serving cheese.
serving fish dishes. Pastry fork: Small fork for eating pastries or
Bread plate: Small plate for holding bread or desserts.
rolls. Spaghetti fork: Fork with a special design for
Soup bowl/plate: Bowl or shallow plate used twirling spaghetti.
for serving soup. Crab fork: Fork with a narrow design for
Cup and saucer: Set consisting of a cup and its picking out crab meat.
matching saucer for serving hot beverages. Carving fork: Large fork used for holding meat
while carving.
Glassware: Table fork: General-purpose fork for everyday
refers to a variety of vessels made from glass
dining.
and designed for serving and consuming
beverages. Comes in numerous shapes, sizes, Fish fork: Special fork with a wider, shorter
and styles, each tailored to enhance the drinking design for eating fish.
experience of specific types of beverages.
Salad fork: Smaller fork used for salads or
appetizers.
Dessert fork: Smaller fork used for desserts. Food Service Operation
Cocktail fork: Small fork used for picking up Foodservice Industry
small appetizers or seafood. • Also termed as “catering industry”
• Institutions and companies that provide meals
Snail fork: Fork with two long, curved tines for eaten away from home; it may be ready to eat
eating snails. cooked foods and short orders.
Dinner spoon: Used for the main course. • These public eating places may also serve non
alcoholic and alcoholic drink and be always
Sugar spoon: Small spoon for serving sugar. ready to welcome and serve the general public
Ice cream spoon: Spoon with a pointed tip for
scooping ice cream. Food service establishment- may also be
referred to as “restaurant” which is taken from
Dessert spoon: Smaller spoon used for desserts.
the French word “restaurer” which means to
Soup spoon: Large, round spoon for eating refresh or restore.
soup.
Restaurants should be:
Serving spoon: Large spoon for serving food.
➢ Equipped with food and beverage
Table spoon: General-purpose spoon for facilities.
everyday dining. ➢ Detailed table settings and table
implements
Salad spoon: Large spoon for serving salads.
Soda spoon: Long-handled spoon for stirring Restaurants should:
tall drinks. ➢ Have dining halls of various sizes to
Teaspoon: Small spoon used for stirring tea or cater the needs of small gatherings to
grandiose banquets to suit customer
coffee.
demands
Coffee spoon: Small spoon used for stirring ➢ Trained personnel to provide a
coffee. satisfactory service

Holloware
Restaurant Service
tableware that forms a vessel or container of
Provides food and drink services to guests in
some kind, as opposed to flatware such as
hotels and restaurants,showing attentiveness,
and understanding of their needs and
Soup tureen: Large, decorative bowl with a lid
expectations.
and handles used for serving soup.
Platter: Large, flat serving dish for presenting Food and Beverage Establishments
Provides food and drinks to people away from
food.
home or in the comforts of their homes.
Coffee pot: Container with a spout and handle
for brewing and serving coffee. Sell Two Major Product: Tangible Items (food)
and Intangible Product (Service)
Tea pot: Container with a spout and handle for
brewing and serving tea.
Food and Beverage Establishments
Objectives:

Profit Oriented
➢ Include all types of commercial
operations such as fast-food eateries,
restaurants and fine dining places.
➢ They are operated primarily to generate
profit, and secondarily to provide
service to the clientele.
Service Oriented
➢ Exist primarily to render service to
clientele and profit is secondary or
minor.
➢ These are institutional food services
such as office cafeterias, school canteens
and dining places in hospitals and
welfare institutions.

As profit Oriented and a service oriented

Common Objectives:
1. Good quality food.
2. Well-balanced and varied menus.
3. Prompt and courteous service.
4. Adequate facilities.
5. Reasonable prices consistent with the service
offered.
6. High standards of sanitation and safety