MENU KNOWLEDGE
BIRGEN@2023
Definition
Menu is the statement of food and
beverage items available or provided by
food establishments primarily based on
consumer demand and designed to
achieve organizational objectives.
Originally the "bill of fare", as it is termed
in English, or menu in French, was not
presented at the table.
Is a list of food and beverage that can be
served to a guest at a price. i.e. it helps
the guest to select what they would like
to eat and or drink.
Functions of a menu
i) Informs guests what dishes are available and the price charged for a particular dish.
ii) It enables guests to select dishes of their choice that can afford
iii) It guides the chef to efficiently prepare the items included in the menu ( ie in matters of his
requirement in terms of staff, equipment and materials)
iv) It enables the service staff to prepare their mise-en-place, take the correct order, pick up and serve
the correct dishes from the kitchen according to what has been ordered, and present to correct
check to the guest
v) It helps the cashier to price each item ordered by the guest and to prepare a sales summary
vi) It enables the caterer to predict trends and to plan the future course of action for the establishment
Classic menu sequence
1. Hors d’oeuvres: Traditionally this course consisted of a variety of
compound salads but now includes such items as pâtés, mousses,
fruit, charcuterie, smoked fish, beetroots, potato salad, tomato
salad, fish mayonnaise, Russian salad, anchovies, Shrimp cocktail,
egg mayonnaise, Choux rouges (red cabbage) and diplomatic
salad
2. Soups (potages): Includes all soups, both hot and cold. Examples
consommé Celestine, Gazpacho, Minestrone and Scotch broth
3. Egg dishes (oeufs): There are a great number of egg dishes
beyond the usual omelettes, but these have not retained their
popularity on modern menus. This course is not included in the
dinner menu. Examples ;omelette espagnole (flat omelette with
onions, pepper and tomato, Oeufs en cocotte ala crème and Oeufs
poche Florentine
Classic menu sequence
. Pasta and rice (farineux): Includes all pasta and rice dishes.
4
May be referred to as farinaceous dishes. Spaghetti bolognaise,
Macaroni au gratin, Ravioli, Noodles , Lasagne, napolitaine e.t.c
5. Fish (Poisson): This course consists of fish dishes, both hot and
cold. Fish dishes such as smoked salmon or seafood cocktails are
mainly considered to be hors d’oeuvres dishes and therefore would
be served earlier in a meal.
6. Entrée: Entrées are generally small, well-garnished dishes that
come from the kitchen ready for service. They are usually
accompanied by a rich sauce or gravy. Potatoes and vegetables are
not usually served with this course if it is to be followed by a main
course. If this is the main meat course then it is usual for potatoes
and vegetables to also be offered.
Examples of this type of dish are tournedos, noisettes, sweetbreads,
garnished cutlets or filled vol-au-vent cases.
Classic menu sequence
7. Sorbet: Traditionally sorbets (sometimes
now called granites) were served to give a
pause within a meal, allowing the palate to
be refreshed. They are lightly frozen water
ices, often based on unsweetened fruit
juice, and may be served with a spirit,
liqueur or even Champagne poured over.
Russian cigarettes also used to be offered at
this stage of a meal.
8. Relevé: This refers to the main roasts or
other larger joints of meat which would be
serve together with potatoes and
vegetables.
Classic menu sequence
9. Roast (rôti): This term traditionally
refers to roasted game or poultry dishes.
10. Vegetables (légumes): Apart from
vegetables served with the Relevé or
Roast courses, certain vegetables (e.g.
asparagus and artichokes) may be
served as a separate course, although
these types of dishes are now more
commonly served as starters.
Classic menu sequence
11. Salad (salade): Often refers to a small plate of salad that is taken after a main course (or
courses) and is quite often simply a green salad and dressing.
12. Cold buffet (buffet froid): This course includes a variety of cold meats and fish, cheese
and
egg items together with a range of salads and dressings.
13. Cheese (fromage): Includes a range of cheeses and various accompaniments, including
biscuits (water, Ryvita, digestive, cream crackers), breads, celery, grapes, apples and
chutneys. This course can also refer to cheese-based dishes such as soufflés.
14. Sweets (entremets): Refers to both hot and cold puddings.
Classic menu sequence
15. Savoury (savoureux): Sometimes simple savouries, such
as Welsh rarebit or other items on toast, or in pastry, or savoury
soufflés, may be served at this stage.
16. Fruit (dessert): Fresh fruit, nuts and sometimes candied
fruits.
17. Beverages: Traditionally this referred to coffee but
nowadays includes a much wider range of beverages, including
tea, coffee (in both standard and de-caffeinated versions) as well
as other beverages such as tisanes, milk drinks (hot or cold) and
proprietary drinks such as Bovril, Horlicks or Ovaltine. These are
commonly available throughout the day, with a choice of milks,
creams (including non-dairy creamers) and sugars (including non-
sugar sweeteners).
The classic menu sequence outlined above is based on a logical process of taste
sensations. This classic sequence also provides the guide for the compilation of both à la
carte and table d’hôte menus as is evident in many examples of modern menus.
However, a number of courses are often now grouped together. At its most simple this
might comprise:
Starters – courses 1 to 4
Main courses – courses 5, 6, and 8 to 12
Afters – courses 13 to 16
Beverages – course 17
THE ORDER OF COURSES OF DINNER
MENU
Classes of menus
Menus can be classified into two i. e commercial menu pricing styles and
non-commercial menu styles.
Commercial menu pricing styles include; table d’hôte, à la carte (from the
card) and a combination.
Sometimes the term ‘menu du jour’ is used instead of the term ‘table d’hôte
menu’. Another menu term used is ‘carte du jour’ (literally ‘card of the day’)
or ‘menu of the day’, which can also be a fixed meal with one or more courses
for a set price. A ‘prix fixe’ (fixed price) menu is similar.
À la carte menu
The key characteristics of the à
la carte menu are:
i) The choice is generally more extensive
ii) Each dish is priced separately
iii) There may be longer waiting time as some
dishes are cooked or finished to order
iv) The dishes are listed under cost headings
v) All dishes are prepared to order
vi) They are usually more expensive than
table d’hôte
Advantages and disadvantages
Advantages of ala carte menus
a) The guest will be satisfied as they can choose their own appetite without any limitations.
b) As the portions are not predefined, the guest can choose his/her size.
c) This type of menu is generally having varieties, and dishes from two or more cuisine or region and hence guest can
customize their combinations.
d) The dishes can be changed according to the season or current trend.
Disadvantages of ala carte menus
a) As all guests are not experts in menu combination and selection and hence cannot choose the appropriate
combination of dishes.
b) The wastage can be more, as the availability of items needs to be maintained more
Table d’hôte menu
The key characteristics of the table d’hôte
menu are:
the menu has a fixed number of courses
there is a limited choice within each course
the selling price is fixed
the food is usually available at a set time.
It is a restricted menu
Advantages and disadvantages
Advantages of table d’hôte menus:
a) These are simple and very easy to choose, as choices are limited.
b) The prices are set and hence, guests can choose accordingly.
c) This is easier to control and operate.
d) This is giving less wastage of food.
Disadvantages of table d’hôte menus:
a) The choices are limited and hence, may not satisfy all types of clientele.
b) One has to pay a set price for the menu, irrespective of the consumption of all dishes
available.
Key differences
S/NO. Ala carte Menus Table D’hôte Menu
1. There is a vast (extensive) choice. The There is limited or no choice. The menu is
menu is elaborate comparatively small.
2. Each dish is priced separately Has a fixed selling price
3. Longer waiting time as food is cooked to Food is ready at set time
order
4. Food is kept in a semi-prepared form and Food is kept in fully prepared form and can
takes time to serve. be served immediately.
5. Silver is laid according to the dishes Silver for the whole menu is laid in advance
ordered. as the menu is known in advance.
Menu Schedules
Menus can also be categorized by how often they are used. Some operations have a fixed
menu, a single menu that is used daily, or a menu for each meal period. Other operations use
a cyclic menu.
A cycle menu is one that changes every day for a certain period of days, when the period
ends, the cycle repeats.
Types of menus
Three basic types of menus are breakfast, lunch, and dinner menus.
In other words, menus are designed around the three traditional meal
periods.
There are also a number of specialty menus designed to appeal to a
specific guest, or group or meet a specific marketing need.
Some of the most common specialty menus include; kids menus,
beverage lists, wine lists, dessert menus, room service menus, banquet
menus, table tent menus, door-knob menus, and snack menus
TYPES OF MEALS
Early morning tea [EMT]: 4.00 AM-6.30 AM
Breakfast: 6.30AM-10.30AM
Brunch or elevenses: 10.30 AM-12.30 PM
Lunch: 12.30 PM-2.00 PM
High Tea: 3.00 PM-5.00 PM
Dinner: 6.00 PM- 10.00 PM
MENU CARD
Is a document that is used as a selling tool
It helps in creating an image in the minds of guests about the class of the establishment
To ensure that a menu is to be an effective sales tool the following factors should be
considered:-
i) General presentation
ii) Menu content
iii) Size and form
iv) Layout of the menu
v) Nutritional content
1. General presentation
Is very important as it identifies the image and personality of a particular unit or department
Following points should be taken into consideration:-
i) Menu should be attractive
ii) It should be clean
iii) Should be easy to read
iv) It should complement the occasion
v) Should reflect current awareness
vi) Design –by use of graphics, typography and colour
2. Menu Content
Is examined under the following:-
i) Language
Language used must be in keeping with the type of operation
Language should be clear and simple to understand
If a foreign language is to be used should be accurately used
i) Accuracy
Menu should be accurate as far as pricing and availability are concerned with correct spelling and description of dishes and
beverages
i) Pricing
The correct pricing of all food menus and restaurant lists is very important to the success of an operation.
Prices should be attractive to a particular market segment
Prices should be competitive in relation of the level of food quality and drinks served
Pricing strategy is affected by the following factors:-
Size and type of establishment
The location
Profit required
Level of competition
3. Size and form
Compliments the uniqueness of the establishment
Must be easy for customers to handle and in no way confusing to
read
May take many forms e.g
Menu chalked upon a blackboard
Illuminated display board with photograph
Placemats
Printed menu cards e.t.c
4. Layout of the menu
The larger the menu the more time-consuming it is for the customer to make
their selection of food or wine and if too short may not entirely satisfy
Caterers need to adjust the length of their menu to the particular needs of
their customers
5. Nutritional content
Is considered more important in welfare than commercial sectors
Points to consider while planning a
menu
Operation hours
What to serve
Production process
Use of convenience products
Style of service
Type of menu
Objectives of Menu Planning
Meet nutritional needs -- ““Recognition that food is treatment”-- part of medical
therapy
Plan meals within the food cost
Simplify purchase, preparation, and storage of meals
Provide attractive, appetizing meals with no monotony
Save time and money
Minimize overhead expenditure, i.e., fuel, electricity, water, labor.
Meet//exceed customer expectations
Determine production methods and distribution systems
Dictate staffing levels
Provide quality,, standardization & predictability
Design considerations of the menu
size and shape
artwork/colour
ease of handling
logical flow of information.
providing a clear and accurate
description of the dishes
clear indication of pricing
stating whether a service charge is
included or not
the inclusion of dietary information.
Menus can be presented in a variety of ways
single laminated cards
fold out cards with inserts from the size A5
and above
iPads
chalk boards
white boards
printed signs, sometimes illuminated from
behind
projections onto table tops.
QR codes
BASIC PRICIPLES OF ORGANIZING A
MENU
1) Cold and warm dishes are listed separately.
2) Appetizers, soups, seafood and main courses are listed in separate groups.
3) In every group the lighter dishes are listed before the richer ones.
4) Salads should be highlighted.
5) If offered, low-calorie foods should be specially indicated, and the number of calories
should be stated.
6) If foods are prepared with organically grown ingredients, this fact should be highlighted
to the discriminating customer
BASIC PRICIPLES OF ORGANIZING A
MENU
7. Every dish should be described clearly and simply, in an appetizing way,
without being too flowery.
8) House specialties and seasonal items should correspond to the season
and should change accordingly. Use a clip-on menu or special insert to
attract attention to them.
9) The dessert selection should be listed on a separate attractive card. The
menu should inform the guests that such a card is available.
10) The numbering of menu items can save time and confusion, especially
with many of the new computerized cash registers.
MENU KNOWLEDGE
GENERAL FOOD KNOWLEDGE
BENEFITS
Server Confidence: The more knowledgeable a server is of the menu the more confident
they can be in their presentation of it.
Guest Confidence: When a server leaves the table to answer a question the guest is left
feeling awkwardly embarrassed, and can mean they lose some faith in the quality of the
venue they’re dining in.
Higher Level of Service: When the server knows the menu their level of service is
elevated by knowledge and confidence. This is noticeable by the guests and gives them
confidence in dining in that location; potentially meaning that they’ll spend more money.
Better Time Efficiency: Running back and forth to the kitchen or bar to ask questions
wastes time. Not only the time of the server but also that of the other members of staff
and the guest.
Guest Loyalty: If servers are knowledgeable and confident, guests are confident and
trusting of the service staff. Such confidence and trust in a venue and its staff can increase
guest loyalty and mean that they’re more likely to become a returning customer.