Harshulkareer 1menu

Different types of menu

1. Menu Menu

2. Menu At the end of the class, you will be able to Know the meaning and functions of menu understand the basic types of menu, and their features know the sequence of French classical menu know the sequence of French classical courses in à la carte menu design Indian à la carte menu

3. Menu A menu is a list of dishes available for sale in a food service outlet or that can be served at a meal

4. Menu Every sector of the food and beverage (F&B) industry, whether operating for commercial or welfare purpose, large or small, uses a menu. It not only informs the guests what the available dishes are, but also helps the operator know what he/she is going to prepare.

5. Menu The menu is the basis upon which all managerial and operational activities of the food and beverage operations depend.

6. Functions of Menu Basis for operations Communication device Effective sales tool Image builder

7. Types of Menu Menus offered by various food service establishments come under the following two categories: 1. Table d’hôte menu 2. À la carte menu

8. Table d’hôte menu The key characteristics of this type of menu are as follows: Set number of courses Limited choice within each course or amongst courses Set price for all courses Food prepared beforehand and available at a set time Types of Menu

9. Table d'hôte Menu

10. Types of Menu À la Carte Menu The key characteristics of this type of menu are as follows: Extensive choice of dishes within each course/category Each dish is priced separately Dishes are cooked as per order Each dish has a waiting time Customers are billed according to the order placed Short description is mentioned under each dish

11. Table d'hôte and À la carte Menus

12. Other types of Menu Plat du jour Carte du jour Cyclic Menu

13. Plat du jour It means specialty of the day. Chefs make a few special dishes which are normally the main course; however, other courses, such as fish, sweets, and so on, may also be included depending on the geographical location of the restaurant. These special dishes can be introduced for every meal, every day, every week according to catering policy of the restaurant. Plat du jour

14. Plat du jour Pricing of these dishes is higher than prices quoted for other dishes of the same category in an a la carte menu. This is because it is the chef’s special. Special dishes are communicated to guest in many ways- in the form of inserts, tent cards, display on boards, and so on.

15. Plat du jour Advantages It acts as an effective sales tool. It adds up to the image of the restaurant. It reflects the skill of the chef and motivates him and his staff to introduce new recipes. It gives an edge over the competitor since this menu introduces very special dishes that are exclusive to the restaurant. Plat du jour

16. Plat du jour Limitations If unsold. It results in food wastage since specialty dishes call for ingredients that are either not used in preparation of regular dishes of the menu or are treated differently. Plat du jour

17. Carte du jour In French it means card of the day. It refers to all menus of the day, combining a la carte, table d’ hote, and plate du jour menus.

18. Cyclic menus It is a series of table d’ hote menus for a set period of time, say for four weeks, which are repeated for a particular period, say for six months. After six months, a new set of menus will be prepared. The length of the cyclic menu depends on season of year, availability of ingredients, and catering policy of the establishment. After a certain period, a new set of menu is prepared. The consumers pay for the meals either in advance or at the end of the month

19. Cyclic menus Advantages Effective cost control Stocking of unnecessary goods is avoided Does not need more of storage area for perishables as the can be procured daily. Food wastage is almost nil Easy to plan the production schedule Labour requirement can be well planned Fewer cooking equipment required. Limitations Consumers have no choice but to but to take what is offered Cyclic menus

20. French Classical Courses Appetizer ( Hors d’oeuvre) Soup ( Potage) Eggs/Pastas ( Oeufs / Farineux ) Fish ( Poisson) Entrée Joint ( Relevé ) Sorbet Roast ( Rôti ) Vegetables ( Légumes )

21. French Classical Courses 10.Sweets ( Entremets) 11.Cheese/ Savoury ( Fromage/ Savoureux) 12.Fruits ( Dessert) 13.Coffee ( café)

22. Order of Category of Continental Dishes in À la Carte Menu 1. Hors d’oeuvre – Appetizer 2. Potage – Soup 3. Oeufs – Eggs 4. Farineux – Pastas 5. Poisson – Fish 6. Entrée – Entree 7. Relevé – Joint 8. Sorbet – Sorbet 9. Rôti – Roast

23. Order of Category of Continental Dishes in À la Carte Menu 10. Légumes – Vegetables 11. Salade – Salad 12. Buffet froid – Cold buffet 13. Entremets – Sweets 14. Fromage – Cheese 15. Savoureux – Savoury 16. Dessert – Fruits and nuts 17. Boissons – Beverages

24. Order of Category of Indian Dishes in À la Carte Menu Starters Soups Indian breads Kebabs and tikkas Gravies and masalas – Eggs – Fish – Mutton – Chicken – Paneer – Vegetables

25. Order of Category of Indian Dishes in À la Carte Menu Dry – Eggs – Fish – Mutton – Chicken – Paneer – Vegetables

26. Order of Category of Indian Dishes in À la Carte Menu Biryani, pulao, and rice Dal Raita and other accompaniments Sweets Beverages

27. Points to Remember The menu forms the basis for all managerial and operational decisions. There are basically two types of menu—table d’hôte and à la carte Each of these menus has its own advantages and limitations Cyclic menus are followed in institutional catering. These menus are framed based on the cost allocation. The food service professionals must have thorough knowledge of the French classical courses. The sequence of these courses is important for compiling a well-balanced menu ,be it table d’hôte or à la carte.