WHAT IS A MENU?
The menu is a list of food and beverage products available or given by food establishments, based largely
on consumer demand and tailored to meet
organizational goals. It is the main point around which food service system components are designed. The items that
are available for the diner to choose from are broken into
the event. The compilation of a menu is the most LESSON PROPER
important part of a caterer's work. It is regarded as an art, acquired only through experience and study.
The word "menu" dates back to 1718, but the custom of making such a list is much older.
arded as an art, acquired only through experience and study.
The word "menu" dates back to 1718, but the custom of making such a list is much older.
In earlier times, the escriteau (bill of fare) or
menu of ceremonial meals was displayed
on the wall
This menu's profit-boosting approach is to provide daily specials that include items purchased at a reduced
price or surplus or almost expired goods.
1. Cycle Menu
A cycle menu is a menu (or a section of a menu) with options that are repeated over a specified period of time.
Given its name, the cycle menu's description is fairly intuitive. A cycle menu is generally used in school settings and can
help students, teachers and administrators know what type of food will be served on each day of the school year. This
type of menu is easy to plan and is constantly repeated over a period of time. Many schools choose to use a cycle
menu that has a
variety of
different foods
available to
students
throughout the
period of 3
weeks.
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2. Static Menu
A static menu is a larger menu that is usually organized into categories and does not change frequently. It's the
most often used menu today, and it's probably what comes to mind when you think of menus. Because of the variety
of options they offer, their consistency, and the ease with which they may be navigated, they usually give the finest
customer experience. In the restaurant industry, it is customer satisfaction.
A static menu typically presents everything a bar or restaurant offers. Depending on whatever restaurant
technology is being employed, it can be on digital display boards, or paper menus. Food and beverage in a static
menu are usually categorized into different groups. For food this may be appetizers, salads, entrees, etc. For drinks, it
may be shots, cocktails, beer, and wine. This makes static menus particularly easy to navigate.
3. Fixed Menu
A fixed menu is one that has a limited number of selections and a fixed total price. Because the terms are
similar outside of the context of menu names, it's easy to confuse it with static menus. However, the concept of a
fixed menu differs significantly from that of a static menu.A fixed menu is also commonly called a set menu, and
there are two common
types; the tabl
e d'hote menu and the prix fixe menu.
a. Table d'Hote Menu
A table d'hote menu is a menu that offers a choice of appetizer, entree, and dessert all at a fixed total price.
It's the set menu that provides the most freedom. This is typically a combination, such as a full meal consisting of
many or more courses. This sort of menu is frequently attractive to customers who are unfamiliar with the
restaurant's cuisine.
A common table d'hote setup has a diner choosing one appetizer from two options, one entree from two or
three options, and one dessert from two options. And the total price
doesn't change. The fact that there are few options and a set total price make it a fixed menu, but with
some variability.
b. What Is a Prix Fixe Menu
A prix fixe menu (a French term meaning "fixed
price") is a fixed menu with little to no variability for a
fixed total price. It typically includes an appetizer, an
entree, and a dessert. While guests can usually modify
these based on dietary restrictions or preferences, there
is only one option to choose from per course.
A prix fixe menu offers a fixed amount
for a multi-course dinner. The number of
courses offered might range from two to ten.
Within each course, you may have choices
to pick from. Figure 7 — Prix Fixe Menu
Though, in most instances, there are no options within each
meal on the menu.
MENU FOR VARIOUS MEALS AND OCCASIONS
Many businesses feature a single menu with options for three meals a day, as well as availability times.
Others have separate menus for special events and parties, while yet others have separate menus for special
occasions and parties. The types and quantity of menus required will differ depending on the operation.
Each operation must rely on customer preference, costs, and operational goals to dictate what items
should be included on each menu. The following selection should serve as a guide to meet general menu
requirements.
Breakfast Menu - the menu that provide customers a selection of breakfast meals. Both å la carte items
and table d' hotel breakfasts should be on breakfast menu. Table d' hote and similar breakfasts that bring in a higher
check average should be in the most prominent place on the menu. These higher-income items should also be given
as effective a preselection as possible, with large type, bracketing, and effective.
The menu order for breakfast items is usually as follows:
1 . Fruits and juices
2. Breakfast grains
3. Eggs alone or combined with something else
4. Omelets
5. Meat and other main dishes
6. Pancakes, waffles, and French toast
7. Toast, rolls, and hot breads
8. Beverages Side orders must be placed in available space.
On å la carte menu, items should be grouped together in the same order. Breakfast menu should cover
less space than the other meal menus and usually should have larger type, because people are not yet awake. List
essential information, such as how long breakfast is served and special breakfast facilities.
Luncheon Menus — may include a broad variety of foods, ranging from full table höte meals to snacks.
Offer a variety of la carte foods with combination, such as a sandwich and a beverage, or a cup of soup, salad, and
dessert with a beverage. A few casserole dishes can be offered. Items such as sandwiches, salads, soups, and
fountain products can be stressed. A lunch menu can more easily feature economical purchases than dinner menu.
Afternoon Menus - as many foodservice establishments have few
businesses or no business in the afternoon these menus are intended to bring
customers for business. These menus should appeal to people most likely to
eat out in the late afternoon. It is served between 3 p.m to 6 p.m. The menu
includes bread, toasts, sandwiches, scones, pastries, grills, fish, salads,
kachori, samosa, cutlets, ice creams, and so on, with coffee
or tea.
Dinner Menus - The menu often includes more specialty dishes
than other menus and aims to include more special occasion foods.
Normally, they prepare American meal plan of salad, main dish, potato,
vegetable, dessert, and beverage is probably the most Figure 8 —
Dinner Menu