MENU

LEARNING ACTIVITIES 3
Instructional Objectives
Able to explain the meaning of a menu.
2. Able to describe the history of the menu.
3. Able to explain the function of the menu.

4. Able to describe the menu framework.

5. Able to describe types of menus.
6. Able to describe the characteristics of the menu.

7. Able to explain the menu according to the time of serving.

8. Able to describe the basics of menu preparation.

9. Able to explain how to write a menu.
10. Able to describe the menu card design.

Material Description

At a restaurant, the menu is a list of dishes available to choose from.

people who will eat, and are divided into several categories depending on the time or
events. The menu is the most important part of the work of a chef who is respected as
an art, and acquired through experience and study. As an attraction for guests,
The menu must be carefully planned by professionals, namely the head chef,
manager and food and beverage supervisor/controller.
A. Definition
The word menu comes from the French "Minute" which means a list of food that
presented to guests in a short time. In English, 'a bill of fare' means
food price list.
The term 'Menu' has two different meanings:
1. Menu, means a list of foods, connected with cards, paper or other media.
where the food menu is written.
2. Menu, means the food available for customers that they can
choose and enjoy.
 In this context, the book The Theory of Catering defines the menu as: 'a menu or bill
a list of prepared dishes that are available to a customer
food available for customers or guests. The list/menu can be written on a sheet.
paper, a piece of cardboard or on a sheet of fabric.
It can be concluded that a menu is an arrangement of dishes consisting of one
or several types of dishes served on an occasion, for example the menu
breakfast, lunch, and dinner.
B. History
Before the 18th century, food lists were written simply, usually
displayed on the restaurant door. The short food list is called 'escriteau'. Some
Later, the list of food items moved from outside.
into the restaurant and displayed on the dining table. Sometimes each guest
Restaurant visitors are provided with a menu sheet to make it easier to choose.
food that suits their individual tastes.
Restaurants as places to eat have become increasingly popular, and the variety of food that

the items listed are increasing over time. This food list then
known as 'menu'. Finally, the menu functions as a list (catalogue) of food
that can be ordered and enjoyed at that time.
In 1765, Mr. 'Boulangere' opened a restaurant in Paris, and
display a large poster in front of the restaurant to announce the meals provided at
that day. Perhaps this is the birth of the first 'Menu a'la carte', which later ...
used in various restaurants. Over time, there have been more improvements and upgrades.
for example, it is carried out in writing procedures, presentation art, color arrangement, and others.

as well. Many famous artists were asked to design the menu appearance.
so the menu value is increasingly rising over time. Many people are crazy about it.
a new hobby, which is collecting menus from various restaurants and even purchasing menus
the price of which is quite expensive. It is all purely made as a collection.
personal only.
C. Function
 In the current restaurant business, the menu plays an important role, as it is
the bridge that connects the hotel/restaurant with the guests. The function of the menu is
as follows:
1. Marketing tools, communicating service plans for consumer satisfaction
Tools to achieve the financial goals of the institution
3. Tools for information about food prices, available dishes, production techniques, and methods.

service
4. Food product advertisements offered
5. Tool to determine the method of purchasing groceries
6. Tools for determining the types of equipment, layout, and planning of production facilities
7. Production sales tools
8. Tools to influence consumers to buy
There are several uses of the menu served at the hotel, namely:
1. The basis for determining the food items to be purchased.

2. Managing the nutrition contained in the dishes presented.

3. Influencing the equipment, facilities for arrangement and decoration of the required space.
4. As a guideline for cost control procedures.
5. Menu to set the needs for services.

D. Menu Framework
The menu arrangement is a series that is adjusted according to function.
from the food. Initially, this arrangement consisted of 13 types of food and was called
Classic Menu. The arrangement of dishes on the classic menu is adjusted to the habits of the time.

that, at the time the food is ordered and served or eaten. Snacks
or those that serve as appetizers are served before the main course
The complete framework of a classic menu consists of 13 courses.
French Language English Example Dish
1 Horse Cold Appetizer Lobster
Froild
2 Pottage Soup Royal Consommé
3 Out Hors d'oeuvre Warm Appetizer Mapraow on Toast
Hot
4 Poisson Fish Poached Mackerel with
lemon butter
5 Big Piece Large Joint Beef Bourguignon
6 Hot Entry Hot Entrée Chicken Breast With
Mushroom
7 Cold Entry Cold Entrée Ham mouse with
mushroom
8 Sorbet Sherbet Lemon Sherbet
9 Bread (And Salad) Roast (and salad) Roast beef (+salad)
10Legumes Vegetables Gratinated Asparagus
Desserts Sweet Didten Kaba Au Thu
12 Savory Savory Cheese Puff Paste
13Dessert Dessert Fresh Fruit

This classic menu consisting of 13 courses can be used in

all aspects of food presentation. Adult menus rarely display dishes
that much. Over time, changes have occurred that tend toward simplification,
because most people do not like such a long course arrangement,
The available mealtime is increasingly limited, also due to considerations of needs.
calories by the body and health factors.
The changes that occur do not mean a complete overhaul of the existing methods.
Yes, because the pattern of the classic menu arrangement is still used as the basis for that change.
Thus, this change can be interpreted as a simplification and
perfection. The menu arrangement that is commonly favored today is a menu that consists of
three, four to six dishes, but arranged from quality selected food
Alright. This method is more advantageous than a menu that is arranged by displaying
many types of food.
MenuModern is essentially a simplification of the classic menu structure.
Some foods are combined and appear in one group (courses). Example
the simplification for example in the classic menu: poison, grosse piece, entrée froid and
Hot appetizers are made as a choice menu and categorized as the main course.
menu modern.
Although the type of food is simplified, the arrangement of the menu still follows the pattern.
classic menu framework.
With this simplification, it will allow the appearance of types of food that
more in one course. This means there is more opportunity
space for guests to choose food that suits their taste. In the arrangement
a brief menu for lunch dishes and served entrées
together with vegetables and potato dishes can be served as a main dish
Sherbets, also known as frozen drinks, do not appear in the classic menu.
in a simplified modern menu framework. Sherbets that are almost the same as ice
Cream is combined in the ice cream group and served as dessert. Savory because
its form and appearance resemble "hors d’oeuvre" so "hot savoury" is combined with
hot hors d'oeuvre and cold savoury with cold hors d'oeuvre.
Example of a modern menu structure (table d’hote):

Menu with 6 courses

Cold appetizer
b. Soup
c. Warm Appetizer
d. Main Course: vegetables & potatoes
e. Sweet
f. Dessert
Menu Arrangement Menu Example
1 Cold Appetizer Oysters
2 Soup Cream of Tomato Soup
3 Hot Appetizer or Entree Cheese Risoles
4 Fish Grilled snapper
5 Main Course South Western Stir-Frying
6 Dessert Rum Baba

Menu with 5 courses

a. Cold appetizer
b. Soup
c. Warm appetizer
d. Main course: vegetables & potatoes
e. Sweet/dessert
Menu Arrangement Example Menu
1 Cold Appetizer Hawaiian Chicken Salad
2 Soup Consommé Du Barry
3 Hot Appetizer Macaroni Croquette
4 Main Course Sirloin Steak With Mushroom Sauce
5 Dessert Caramel Pudding

Menu with 4 groups of dishes (courses)

a. Appetizer
b. Soup
c. Main course: vegetables & potatoes
d. Sweet/dessert
Menu Arrangement Sample Menu
1 Cold Appetizer Waldorf Salad
2 Soup Puree of Potatoes Soup
3 Main Course Fish Stew Maracaibo
4 Chocolate Mousse

Menu with 3 groups of dishes (courses)

a. Soup
b. Main courses: vegetables & potatoes
c. Sweet/dessert
Menu Arrangement Sample Menu
1 Appetizer Hawaiian Salad
2 Main Course Black Pepper Steak
 3 Dessert Hopyes Bavaroise

E. Types
Generally, the types of menus are divided into two types, namely table d’hote and la
menu. The menu has the following characteristics:
1. Table d'hôte menu
Table d'hôte menu is a complete meal arrangement.
with a certain price. The number of dishes is usually limited and consists of
some groups of dishes (courses) for example, 3, 4, 5, groups and so on.
To maintain guest satisfaction, hotels usually include several
food for each group. Guests can choose one food among
the group. For example, in the appetizer group, there are 3 dishes listed.
In the subgroup, there are 3 types of soup, as well as in other groups. With
thus, guests have more options but still limited to the menu
as listed.
The type of food has been determined, presenting several parts of the menu, options
for each limited food, one price is set for one group of food,
presented in a specific time collection. This type of menu is usually served for
breakfast, lunch, dinner and generally with serving techniques:
a. Banquets; the menu served has been set at a specific price and
food presentation with limited options or even with no options at all
once.
Buffets; this type of food is usually adjusted to the atmosphere or event that
currently ongoing, and depending on the price paid, food is served
on the decorated table ranging from simple food to food
luxury that offers a variety of cold and hot food.
[Link] shop; menu coffee shop characteristics are a collection of types of food
presented at the start time of meal periods such as lunch (12:00 PM) until
end of dinner (8:00 PM). relatively cheap price, a variety of food types
has one price. Offers a choice of types of food tailored to the time
 such as snacks, light meals, lunch, and dinner. Serving
a few choices of cooked food or types of food that are only
requires a little preparation time such as: omelets, hamburgers, etc. Food
presented with a simple presentation technique.

Example table d’hôte menu with choices

GALA DINNER

SHRIMPS COCKTAIL
MELON FRAPPE
Assorted Appetizers
*
Royal Consommé
Cream of Vegetables Soup
Minestrone
*
Ravioli with sauce
Spanish Omelette
Chicken à la King
*
ROAST BEEF PRINTANIER
MINCED CHICKEN DUCESSE
Baker's Lamb Shoulder
*
GREEN CABBAGE
BUTTERED GREEN PEAS
VICHY CARROTS
*
Parsley Potatoes
SAUTED POTATOES
French fried potatoes
*
SALAD IN SEASON
TOMATO AND CUCUMBER SALAD
MIMOSA SALAD
*
Praline Cakes
 ASSORTED FRUIT COMPOTES
MIXED ICE CREAM
*
ASSORTED CHEESE
*
BALI COFFEE
JAVA TEA

2. à la carte menu
A'la Carte menu is a menu that comes with a fixed price list per item.
It means a menu arrangement where each food item listed on
the list of food is accompanied by individual prices. The quantity and variety
The food listed on the menu depends on the size of the restaurant (number of
seating capacity) and the level or category of the hotel/restaurant.
A hotel classified as luxury (first class restaurant) will serve
food that is more expensive and arranged more luxuriously than a class restaurant
ordinary or regular class. Although there is a price difference in food between the two
the type of restaurant earlier, but the quality of the food must remain guaranteed to be good.

The A’la Carte menu has the following characteristics or features:

a. Include a complete list of food that can be provided by the restaurant
that.
b. Providing customers with ample opportunities to choose food that
according to their taste.
Each food item is priced separately and individually. Price burden
that must be paid according to the price of the food ordered.
Food will be cooked when ordered. Thus, each order requires
a certain period of time to wait until the food is ready for
served.
Foods listed on the A'la Carte menu are usually grouped into:
APPETIZERS
SOUPS
 FISH
Cuke Dishes, Roasts and Grills
COLD BUFFETS AND SALADS
VEGETABLES AND POTATOES
SWEETS

Example A'la Carte Menu

AVOCADO SHRIMP Rp. 5,000
Fresh avocado served with shrimp cocktail

CHOICE OF SIMPLE OR MIXED SALADS Rp. 5,000,-

Fresh tomato, or cucumber, or lettuce or a mixture of fresh vegetables, served
with sour cream of French Dressing.

ASSORTED COLD CUTS Rp. 5,000

Home made ham, ox-tongue, smoked beef, sausages, roast beef, served with
potato salad and remoulade sauce.

COLD ROAST CHICKEN ARGENTEUIL Rp. 5,000

Roast chicken garnished with asparagus tips with mixed/tossed salad and
remoulade sauce

FROM THE SOUP KETTLE Rp. 5,000

Cream of chicken or tomato soup
French onion soup
Consommé with Profiteroles

GRILLED CHICKEN AMERICAN STYLE Rp. 5,000

Served with grilled tomato and bacon
Accompanied with French Fried Potatoes and mixed salad.
B. Menu Characteristics

Based on their nature, the menu is divided into:

[Link] menu, which is a fixed menu that is always available at the restaurant every day.

2. Cyclic menu, which is a menu that is arranged variably within a specified time.
Usually arranged for every ten days, for one month, or for three months.
C. Menu by serving time
Wordmealinterpreted as a complete dish arrangement that is usually served
at a certain mealtime. The menu can also be grouped based on type
dishes (meal) such as:
1. Breakfast menu
[Link] menu
Tea time menu (light snack menu for afternoon tea)
[Link] menu
[Link] menu
[Link] menu
[Link] menu
Several restaurants serve each of the types above and there are also those that serve in a
separate. For example, a restaurant that only serves breakfast will only open from 7 am.
until 10am.
Breakfast menu
The breakfast menu for European people is compiled by combining
some groups or types of food such as:
Fruits or Juice: grapefruit, orange, melon, pineapple, papaya
mango and others.
Eggs (egg dishes): boiled egg (soft, medium or hard), poached eggs, fried eggs
scrambled eggs, omelette.
[Link]: cornflakes (jagung bebentuk serpihan), rice crispes, shredded wheat (irisan
wheat), porridge and others.
[Link] (fish dishes): grilled herrings, kippers, sole, fish cake, smoked haddock, etc.
e. Hot meat: grilled ham, bacon, sausage, grilled kidney
(roasted red beans), calf (beef liver), etc.
f. Cold meat (cold dish): cold ham, bacon, cold pressed beef, etc.
[Link]: rolls, croissants, toasted bread, french toast, danish, etc. Bread always
served with butter.
jam (jelly), marmalade (a type of orange jelly), honey, etc.
[Link](minuman): tea, coffee, milk, chocolate, chocolate milk dsb.
The breakfast menu can be categorized into several types:
a. Continental Breakfast.
Continental Breakfast or European Breakfast is the most common breakfast menu.
simple. This menu consists only of:
Bread and Butter
2) Preserves: jam, marmalade, honey
3) Fruit slices or fruit juices
4) Beverages: coffee or tea.
b. English Breakfast
The menu for an English breakfast usually consists of:
Bread and Butter
2) Preserves: jam, marmalade, honey
Cereals or Porridge
Fruit slices or fruit juices
5) Eggs
6) Beverages: coffee or tea.
c. American Breakfast
This American breakfast menu is also called 'Full Breakfast' or breakfast menu.
the most complete and the heaviest (highest in calories). This menu consists of:
Bread and Butter
Preserves
3) Cereals or Porridge
Fruits or fruit juices
5) Eggs
6) Fish or meat
7) Beverages: coffee or tea.
 d. Indonesian Breakfast
Breakfast dishes in Indonesia actually do not yet have a pattern like the type
other breakfast. To present Indonesian Breakfast in gastronomy
international, so the pattern needs to follow the breakfast gastronomy pattern of Europe.

The breakfast dishes in Indonesia today are diverse, from the most
simple to the most complete. Example Indonesian Breakfast:
1) Fresh fruit and fruit juices: sliced banana, papaya, pineapple, mango, rambutan,
tomato juice, orange juice, pineapple juice, passion fruit juice, etc.
2) Cereals: steamed rice, fried rice, chicken porridge, etc.
3) Eggs: omelette, sunny side up, boiled eggs, scrambled eggs, etc.
4) Meat and poultry: satay, fried chicken, etc.
coffee and tea.
2. Luncheon menu
Lunch menu can be in the form of 'a la carte' or 'table d'hote'.
Both types of menus need to include a sufficient variety of dishes so that
you have a wider opportunity to choose food. The number of types
The dishes listed depend on the type and size of the company/restaurant.
The table d'hote menu for lunch usually includes three or four
kelompok hidangan (courses): appetizer(misalnya paysane soup), main courses (misalnya
fillet of barramundi meuniere, boiled potatoes, buttered spinach) and dessert (for example vanilla
ice cream). The lunch menu can also be arranged with a variety of dishes more than
four courses. This number of courses is usually adjusted according to the theme and objectives of the menu

such as for special banquets, state banquets, etc.

3. Teatime menu
Tea time is a snack meal that takes place in the period between meals.
lunch and dinner. Thus, the menu for this tea time
usually consists of light meals. For example:
Sandwiches
Canapés (small food served with drinks)
Small pastries (biscuits or small cakes)
Fruit salad and cream
 5) Cakes (high-quality cakes) or Pastries.
Ice cream
7) Tea or coffee
4. Dinner menu
Dinner menu or evening meal menu usually lists dishes that are more
many more than lunch menus so that guests have more opportunities in
choosing food. Many people believe that dinner is the meal that
the most complete in a day. Thus, in the preparation of the dinner menu
more options need to be included, with a heavier composition
in calories. The number of types and variations of food listed on the menu also depends
on the type and size of the company/restaurant. At banquet parties
specific evening (special dinner party) may present a number of dishes (courses) that
more, for example 4, 5 to 10 types of dishes.

Example of a dinner menu consisting of 6 groups of dishes:

SHRIMP COCKTAIL
*
Good Woman Soup
*
T BONE STEAK CAFE DE PARIS
Fondant Potatoes
Bunch of Vegetables
*
ASSORTED CHEESE
*
St. Honoré Cake
*
TROPICAL FRESH FRUIT
*
COFFEE OR TEA
5. Supper menu
The supper menu or late-night meal menu has a more limited and lighter arrangement.
when viewed from the aspect of calories contained, compared to lunch or dinner
menu. The food groups listed to prepare the 'supper menu' are:
smoked ham, cold fish etc.
b. Entrees: meat stew, lasagne dsb.
c. Grilled: kabab, hamburger, minute steak.
d. Sweet or Dessert: English cake, fresh fruit cake etc.
6. Banquet menu
BanquetatauAndrawina is a feast that is usually held at
at certain times, outside of regular restaurant operations. Banquets can also be held
for luncheon or dinner. Some things that need to be considered in
time to arrange the menu for the banquet:

a. Food, especially food that will be served in large quantities must

selected food that can be prepared and served quickly and neatly.

b. Avoid presenting dishes that require a lot of elaborate decorations.

(garnish) and complicated.

7. Buffet menu
Buffet has the same meaning as a buffet, where food is neatly arranged.
on a large plate and displayed on a long table. Guests can choose and
taking food according to their taste and as much as they want.
Buffet can also be held for certain party purposes such as: wedding party
party), company anniversary celebration party, business opening party and others
generally. Usually, the costs discussed between the company and the organizer
is only the cost of meals. There are still additional costs that need to be considered, namely:

flower decoration
b. Music and entertainment

c. Requested dances
d. Invitation business cards
e. Cost of the master of ceremony
 f. Other special expenses.
Buffets can be divided into two groups based on the type of food that
served.
[Link] Buffet where the food served is not abundant.
contains calories. Types of food served include: hot/cold savories, hot
sausages, canapes, sandwiches, sweets, beverages.
b. Full Buffet (buffet with a more complete selection of dishes). Types of food that
served are: large variety of cold dishes, warm dishes (entrée): meat, fish or
poultry, vegetables and potatoes, sweet/dessert, beverages.
8. Special party menu
The Special Party Menu or menu for this special banquet essentially is
table d’hote menu. The difference lies only in the purpose of the menu. Special Party
This menu is used only for banquets or special parties. The nature of the specialness.
This is also marked by a special dish.
The special festivals include, for example:
Wedding Party
b. Christmas Eve Dinner
c. Eid al-Fitr Celebration (Lebaran Party)
State Banquet
e. Birthday Party
Each of the parties is marked by special dishes, for example at weddings.
The party is marked by a beautifully decorated wedding cake. Cost
which will be paid by the orderer or the person organizing the party is the cost
food plus additional costs for example for:
a. Music and other performances.
b. Flower arrangement.
c. Invitation card.
d. Banner
e. A specially printed menu card.
D. Principles of menu planning

Menu designers require considerable experience and knowledge in the field.

processing as well as in food presentation. Planning and menu preparation
concerns several people who are directly related to each other, namely:
Head Chef
Restaurant Manager
3. Manager or Owner
Often, leaders or company owners are unaware of the influence of the menu.
food on subscription satisfaction. The menu is considered trivial, thus its appearance is less.
good and negatively affecting the company's reputation in general.
Menu planning is a preliminary action to arrange a menu. There is
several important considerations to keep in mind when planning to create
menu like:
Type of business entity
Businesses such as hotels, restaurants, or other enterprises need to
considered. The type of menu is very closely related to the business entity that
using that menu. Various types of business entities for example:
[Link] Class Hotel: a hotel that is of good quality, luxurious, and expensive.

[Link] Class Restaurant: a restaurant that is classified as having very high quality.

[Link] Priced Hotel: hotels that are of good quality at moderate prices
ongoing.
Medium Priced Restaurant: a quality restaurant with moderate prices.
[Link] Hotel: a resting place hotel located in the mountains.
f. School Meal: cafeteria or canteen at school.
g. Industry Canteen: a canteen located in a factory or industry specifically for
employee.
hospital
The menu required at a Luxury Hotel is different from the menu of a Cafeteria or canteen.
school. This difference can be examined from the types of food listed on
menu. Ingredients needed, level of processing, serving technique and
 the price will definitely be very different. However, the quality of food in all types
these different enterprises must be equally good.

Type of dish
In planning the menu, meal or complete arrangement of dishes that will be served
For a meal time, it needs to be considered because each dish
having different composition and characteristics. Meal or arrangement of dishes that
known as: breakfast, luncheon, tea time, dinner, supper, special function (banquet)
Each of these complete dishes has a different menu arrangement.
The food arranged for breakfast is different from the arrangement of the menu.
for dinner. Thus, menu planning needs to know
previously what menu was created for breakfast, lunch, and others
and so on.
3. Type and nationality of guest
The type and nationality of the guests that come will influence the menu arrangement.
made. It seems impossible to provide/serve the same food at
a banquet for all types of guests. The food served for the doctors will be
unlike food for slaughter animals, or for entrepreneurs, laborers of people
Germany, France, or for the Malays. Here, menu planning must
Be careful in choosing a type of food that has a taste and aroma that are suitable.
with the taste of the guests. A dish can sometimes be very good and suit the taste for
a certain type or race, but very strange and difficult to enjoy by the type of guests or
other nations. The level of sharpness of the spices used in food processing
special a nation or region need considered.
The sharpness of taste and aroma needs to be considered with the taste experts (gourmet)
before the food is served to the guests. The type of work of guests in the group or
groups also need to be considered. The menu for heavy (physical) workers will
different from the menu for office employees who do not engage in much activity
fiscal.
 The preparation of the menu needs to be aware that tourists coming to a tourist destination
not merely seeking satisfaction through the sense of sight and looking for views only,
but also want to enjoy the typical/unique food that is found in that area.
Thus, traditional foods need to be showcased and introduced as well.
On the other hand, it should be acknowledged that tourists are not always satisfied with foreign food.

for them. They also want to enjoy food from their country of origin. In
the arrangement of the menu for these two types of food, namely traditional dishes from a certain region and

The food of the tourist's country of origin needs to be displayed together.

4. Seasons in a year
In countries that experience four seasons like Europe, America, Australia, and others
as well as understanding the close relationship between the types of food that should be

served with season on hour that.

In this area, menu planning needs to be sensitive to the relationship between food and the season.

The season needs to be considered because:

a. The season is related to the weather conditions. The weather conditions may be hot, cool.

and cold. Sometimes, food that is popular and very loved in the weather
(season) cold, not liked at all in (season) hot weather and
Conversely. For countries that have 4 seasons:
1) Winter: what is usually served is high-calorie food.
many heavy foods such as chowisr, roast, and rich pastries.
2) Summer: usually features various types of cold soup, cold
hors d'oeuvre, cold salad, chilled and frozen dessert, and cold buffet.
For countries that have 2 seasons:
The dry season requires fresh and cold food to be displayed.
During the rainy season, it is recommended to sell hot food, both grilled and otherwise.

roasted.
b. The season is related to food. The season is closely related.
with the season or harvest time of a food ingredient. The food ingredient that is currently

harvest season needs to be used in menu planning because:

The food ingredients are easily available in the market.
The food ingredients being marketed are of good quality.
 The prices of these food ingredients are quite adequate and cheap.

c. The season relates to holidays. On certain holidays, usually

certain dishes are also served. For example:
Christmas
Shrove Tuesday – Pancake
3) Thanksgiving - Turkey/chicken
4) Easter – Colorful eggs
5. The capability of kitchen staff
Size and equipment of kitchen
The capability of serving staff
8. Size and equipment of the dining room
E. How to write a menu
The names of food and beverages are written in a clear and understandable language.
use standard and correct spelling.
2. The name of the local or foreign dish must be followed by an easy Indonesian description.
understood.
3. The writing must be clearly readable to avoid misunderstandings by the reader.
F. Menu card design
The menu card can be made based on the design determined by the company.
The type of restaurant and the type of dishes provided also determine the pattern, color,
appearance, shape of the menu card. The design of the menu card can be in the form of a full sheet of paper.

one side or two sides, it can also be from several folds of paper, two folds, three folds and
four folds. And some pages like a book.