Menu and its types- Broad Classification

A broad classification of menu and its types

1. Menu and its types UNIT II

2. Definition It is a list of food items offered for a meal along with prices whether set for individual items or for the whole meal. Menu is a list , in a specific order, of dishes to be served at a given meal For commercial establishment it will also include the prices (either set for individual items or for the whole meal), taxes and other charges applicable

3. PRESENTATION OF MENU It is usually the style of presentation of menu along with the prices mentioned. There are ways of presentation of menu. Book form Card form Board form Place mats

4. Book form T his type of presentation of menu is very common in large establishments where there are more items. The items are listed along with their respective prices. Most of the restaurants follow this style

5. Card Form– the food items along with their pricing are written on a card for smaller establishment Board Form– It is mostly found in fast food centers, food courts or pavilion where a large board is displayed with the names of the dishes and their pricing.

6. Place mats S uch form of menu presentation is generally found in food service areas where turnover of the guest is very high and fast efficient service is required. Place mats are printed papers placed on the guest table with the names and prices displayed. Once the guest is done with their meal, the mats are immediately removed and new ones are placed. Usually followed in coffee shop, fast food centres etc.

7. TYPES OF MENU Table d’hôte (table of the host) À la carte (in the style of a card)

8. Table d’hôte It is a fixed menu generally of a starter, a main course, a dessert and a beverage at last, and is served at a stated price which is for the entire meal. Cater to a large number of people in a short period of time like institution, industries, transport catering etc.

9. À la carte It is the selection from the menu card where each item is priced separately. In this the menu is presented in form of a card. All the food items are listed along with their individual respective pricing. It is most popularly used menu.

10. Other forms of Menu CARTE DU JOUR– (menu for the day): It is a card comprising of food items listed with composite pricing and has been planned for the day. Mostly used for institutional/ industrial/ welfare catering.

11. PLAT DU JOUR– (dish of the day/ chef’s special): A special food item prepared by the chef for a particular day. It is quite expensive. PLATS DU JOUR-(plates/ dishes of the day): When there are multiple special items it is not verbally promoted but written in a card with individual pricing

12. Difference between A la Carte And Table d Hote Traditional Compositely priced Limited Choices Portion size smaller Suitable for clubs, welfare institutions etc. Caters to a large no. of people in a limited time Requires less space, equipment’s and skilled people Life cycle is less as it is cyclic in nature modern Individually priced Wider choices portion size bigger Suitable for commercial establishments like restaurants Cater to a limited no. of people Requires more space, equipment’s and skilled people Life cycle is more, is changed after 6 months

13. Cyclic Menu, Static Menu A cycle menu is a pre-planned set of menus that is repeated in a specific order for a certain period, such as a week or a month. Unlike other types of menu that change frequently; with cycle menus, each day's meal offerings are predetermined. A static menu is a larger menu, typically divided into categories, that doesn't change very often.

14. Room Service Menu, Bar Menu, Buffet Menu, Cocktail Menu Buffet Menu Starter Soup Live counters Main Course Dessert Beverages

15. Bar Menu Beverage Menu Wine List Snacks Menu

16. Wine List

17. Cocktail Menu

18. Beverage Menu

19. Beverage Menu

20. Breakfast Door Knob Menu

21. Lunch/Dinner Menu

22. Lunch/Dinner Menu