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MENU A French word which means “small” or “detailed” A list of dishes that are to be served at a meal or the meal itself. .
Popular Types of Menus Cyclical Menu A La Carte Menu Plat Du Jour Menu Table D’Hote Menu Function Menu Carte De Jour Menu *Most of the Menu types are referred to by their French name. .
Repetition of each item or menu enables the planner to draw conclusions .Cyclical Menu A Cycle Menu Set carefully planned menus rotated according to a definite pattern. .
Cyclical Menu Called the master menu because the principal items or entrees can be worked out for a definite period of anywhere from two to six weeks or more. Example: The US Army Schools Hospitals .
A La Carte Menu Directly translated as “from the card”. It is served in deluxe or first-class restaurant. bringing an added appeal of variety. . Menu are changed according to season. This is done on a more periodic rather than day-to-day basis.
Plat Du Jour Menu Interpreted as “specialty of the house”. The menu are changed daily or maybe featured for a short period of time. . Offered in medium-size restaurants. Popular among it’s patrons because of the special offering. Modified form of the a la carte menu.
Consists of a multi-course dinner at a fixed price. . Served to all guests at a specified time in a club or resort hotel.Table D’Hote Menu Directly translated as “table of the host”. Less wastage The amount of food to be prepared is more easily and accurately determined.
. It’s only offered during special occasions. Orders are placed far in advance before the celebration. The charge is done on a per plate basis with fair discounts for a large number of guests.Function Menu Also called “special menu”.
One for lunch. as well as dinner.Carte Du Jour Menu Combines the table d’hote. Printed daily in two copies. and plat du jour menus. . This type of menu is resorted to for economy reasons. a la carte.