Food and Beverage Services , The Menu Lesson 2-3.ppt

Different types of menu and its characteristics

1. Know the
products
-The Menu-

3. Dictates the business’ decors,
atmosphere, theme, and service
Determines what is to be done.
Attracts customers and
generates sales.

4. Menu Categories
Appetizer
Soup
Salad
Main Entrée
Dessert
Beverage

10. Meal Plan and Menu Pattern
Meal Plan – the number of
opportunities offered over a
specified period.
Example:
Breakfast/Lunch/Dinner (3 meals)
Breakfast and Lunch only (2 meals)
Lunch and Dinner only (2 meals)

11. Menu Pattern – outline of the
menu item categories
offered at each meal and
the extent of selection
within each category.

12. Example of menu pattern
Breakfast:
Fruit in Season (Choice of Watermelon and
Pineapple or Honeydew and Oranges)
Cereal (Choice of Bran-Raisin or Corn
Flakes)
Choice of Eggs or Portuguese Sausages
Toast or English Muffins
Beverage (Coffee or Orange Juice)

13. Example of menu pattern
Lunch
Soup
Salad
Entrée
Bread
Dessert or Fruits in Season
Beverage (Orange Juice or Iced Tea)

14. The Printed menu
A menu copy presented to guests
before ordering.
Can either be a handy menu card
or an elaborate menu board

15. Characteristics of a good menu
card:
Can be easily handled.
Spotlessly clean, simple in format with
appropriate print size and ample
space margin
Legible and interesting in color and
design, harmonizing with the décor of
the restaurant.

16. Lists menu items in the
sequence in which they are
served.
Should present an accurate
word picture of the foods
available.

17. The spoken menu
A means of communicating menu
choices by reading the menu to the
customer.
 Wait staff verbally describe the menu
choices to customers rather than
present the menu card.