MENU DESIGN AND
REVENUE MANAGEMENT
DEFINITION AND TYPES OF MENU
MRS. RIENA M. CRISTOBAL
MENU
MENU
•A list of the dishes to be served or
available for a meal.
• “The menu”, like much of the terminology of cuisine, is
“The menu”,
• French like much of the terminology of cuisine, is
in origin.
French in origin.
• It ultimately derives from Latin word “minutus” which
means small or reduced.
• The original menus that offered consumers choices were
prepared on a small chalkboard, in French “a carte”; so
foods chosen from a bill of fare are described as “a la carte”
means “according to the board”
TYPES OF MENU
TABLE D’ HOTE A LA CARTE OTHER TYPES
BANQUET BREAKFAST STATIC
LUNCHEON DU JOUR
BUFFET
DINNER WINE
COFFEE HOUSES
CALIFORNIA DESSERT
CYCLICAL
ETHNIC
SPECIALTY
ROOM SERVICE
LOUNGE
TABLE
D’HOTE
• Is French pronunciation for “table
the host”.
• is a menu where multi-course
meals with only a few choices are
charged at a fixed total price.
• Such a menu may be called prix
fixe ("fixed price").
• The terms set meal and set menu
are also used. The cutlery on the
table may also already be set for
all of the courses.
TABLE D’HOTE MENU is used for the
following ranges of food service operation:
• BANQUET - offers a selection of fixed items given at a
set price. However, in some special occasions
the food can be served according to guest’s
preference.
• BUFFET – offers limited food items at predetermined set
price.
- the dishes presented in the buffet menu are
available at a set time.
• COFFEE HOUSES - is a set menu which offers food often
for twelve to eighteen hours of the day.
- coffee house menu often offers a
limited choice of food and which
usually requires little preparation time
and quick to cook
• CYCLICAL - menu that changes on a weekly basis to
ensure the optimum nutrition as well as
offering a variety of foods so as to not bore
the people.
- often used in hospitals and prisons.
A LA CARTE MENU
• A la carte is a French word which
means “according to the card or
customer’s order”.
• Very popular type of menu.
• A menu with a separate price for
each dish offered on the menu.
TYPES OF A LA CARTE MENU
• BREAKFAST MENU - menu offering a variety of dishes for breakfast.
- e.g. juices, fruits, cereals, eggs , pancakes, toasts ,waffles etc.
• LUNCHEON MENU – offers for lunch, it can vary from light meals to
elaborate ones.
- e.g. appetizers, salads, entrees, dessert and beverages as a set of meal
• DINNER MENU – menu offering a wide variety of dishes and usually
accompanied with an alcoholic menu.
-
• CALIFORNIA MENU - customers can order any food item regardless of
the time of day.
• ETHNIC MENU - offers food items that are representative of the
particular cuisine from a particular region
or country.
• SPECIALTY MENU - menu that offers different types of food with
specific category.
- e.g. children’s menu, poolside menu, diet menu
• ROOM SERVICE MENU – usually practice within the hotels.
- Guests usually ordered items from the room
service menu through guest room telephone.
- items listed can be more expensive than
the original menu.
• LOUNGE MENU – generally serve in hotels, inns and spas where
customers can order selective item that require
easy preparation and less costly in the dining room.
OTHER TYPES OF
MENU
• STATIC MENU
– is widely used menus offered by
those restaurants that
offer same dishes all year long.
- fast food restaurant and diners
usually offer static menus and
separate the menu items into groups
such as appetizers, soups and salads,
entrees, desserts, etc.
Du Jour Menu
- extensively named as “plat du
jour” means “specialty of the
house”.
- Usually offers one dish for the
particular day which is prepared
and changed daily .
- Also known as “chalkboard
menus” because day’s special
often written on chalkboards.
• WINE MENU
– generally includes the details
description of wine especially
the country of origin and the
year of vintage.
- this menu also can described
the style, taste, flavor and the
names of food that are paired
with any particular
wine.
DESSERT
MENU
– offers particular list of
desserts that are offered
by any establishment.
•HOW TO MAKE A MENU
.
• Sketch a mock-up of the basic menu layout.
• List the food items and prices.
• Describe each dish.
• Add photos with caution.
• Work out the finer details in a second round of mock-ups.
• Select the final layout.
• Proofread and print the final design.