10

The Menu
th

Manajemen Jasa Pangan

Program Studi Gizi

Dosen Mata Kuliah

M. Irfan Febriansyah, S.TP., M.Si.
Program Studi Gizi
Fakultas Kesehatan
mirfanfebriansyah@gmail.com Masyarakat
0856-6941-8835 Universitas Teuku Umar
The Menu

Menu ?

Characteristics of
Menu

À la carte Menu

Table d’hôte Menu

• A Menu is a range of food and beverage items offered by a food
service outlet. The menu cover(card) a written document, which
lists the menu
• The menu is the primary selling tool → offers food and beverage
for sale.
• For the customer
• identifies the items that are available,
• shows prices and any other charges
• other external features
• characterize the style of food service offered.
• SELLS:- It is a great “ silent sales person” and stimulates sales . Great pains
are taken in compiling the menu.
• IMAGE:- It is the signature of restaurant . It therefore has to be
attractive ,informative and gastronomically correct.
• IDENTITY:- It identifies the restaurant's theme this is especially important for
specialty restaurant's .
• EXPERIENCE:- It certainly contributes to dinning experince.Many even collect
unique menu cards to display in their homes.
• INFORMATIVE:- The menu informs the guest as to what is on offer and how
much each item is priced at.
• GUIDE:- The menu guides guests with the progression of courses from starter
to deserts .
• most common form of menu across all styles of food and drink service
operations
• free choice from all the items on the menu with the number of courses at the
customer’s choice
• identified by:
• offer very large numbers of starters, fish courses, main courses and desserts, giving a
huge potential range of choices and adding huge complexity to food preparation and
service.
• listing under the course headings of all the dishes that may be prepared by the
establishment
• all dishes being prepared to order
• each dish being separately priced
• offering daily specials
• being more difficult to control because of their size, being cooked to order and the
unknown demand for each item.
 table d'hôte
 The menu has a fixed
number of courses
 The selling price is fixed
 The food is usually
available at a set time
a’la carte
 The choice is
generally more
extensive
 Each dish is priced
separately
 There may be longer
waiting times as some
dishes are cooked or
finished to order
• Means food from the hosts’ table and typically offers a smaller
choice from a set menu of two or three courses at set price
• Identified by:
• a restricted menu
• a small number of courses, usually three or four
• a limited choice within each course
• a fixed selling price
• all the dishes being ready at a set time
• This type of menu usually contains the popular type
dishes and is easier to control
• the set price being fixed for whatever the customer
chooses,
• or being set depending on the main dish chosen
• additional item occasionally offered at a supplementary
price
• Their many adaptations are used for:
• Tasting menus:
• to be chosen by every member at the table and other than for dietary reasons
there are no options
• Pre/Post-theatre:
• offers good value for money and can be used to attract customers at normally
quieter times
• Buffets:
• Buffets can be classified as a form of table d’hôte menu as they offer a restricted
menu, a limited choice of only what is on the buffet, a pre-determined set price
and dishes only available at a set time
• Cyclical menus:
• These are a series of table d’hôte menus which are repeated, for example for
three weeks, again and again for a set period of time – for example, four months.
 Variety: Type of food, preparation style, and visual appeal.
 Balance: Placement, serving size, proportion, and the
number of food items on a plate.
 Truthfulness: Follow the Truth-in-Menu Guidelines.
 Nutrition: Nutritious, appealing, and well-prepared meals.
 Flexibility: Changes due to cost, additional choices, and
seasonal foods.