MENU KNOWLEDGE

Menu-

• Is a list of food and beverage that can be served to a guest at a price.

It helps the guest to select what they would like to eat and or drink.

• Represents the range of food and beverage items offered in a restaurant i.e a list of items that are
available in a restaurant

➢ The menu has the following meanings to the waiting staff:-

i) The range of food items served in an establishment including their organisation and number
of courses (range of courses)
ii) Arrangement by which the items are offered e.g ala carte or table d’hôte (types of menu or
arrangement)
iii) The physical object on which the list of these items are or courses are written for guests to
choose from (physical card.

MENU KNOWLEDGE:

Educating your customer about those unique traits that set your catering premises.

IMPORTANCE OF A MENU

➢ Menu in modern establishment reflects a concern for the health and well-being of the guests

➢ The menu planners should ensure a healthy and balanced diet enjoying good food

➢ Menu serves the following purposes:-

i) Informs guest what dishes are available and price charged for a particular dish

ii) It enables guests to select dishes of their choice which they 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, equipments 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 to present the correct
check to the guest

v.It helps the cashier to price each item ordered by the guest and to prepare a sales summary.
TYPES OF MENU

➢ Are two types of menu:-

i) Table d’hôte

ii) Al carte

TABLE D’HÔTE MENUS

➢ It is a menu which the entire meal is priced and charged, irrespective of whether the guest has to
complete meal or not

➢ A fixed number of courses comprising the whole meal at a fixed price

➢ It is also referred to as fixed menu

➢ It means from the table of the host

Characteristics or features of table d’hôte menus

i) The menu has a fixed number of courses

ii) There is a limited choice within each course

iii) The selling price is fixed

iv) Food is usually available at a set time

v) It is a restricted menu

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, guest 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 to all type of clientele.

b) One has to pay set price for the menu, irrespective of their consumption of all dishes available.

N/B• It usually contains the popular type dishes and it is easier to control. It may be offered alongside an
ala carte menu

• It may be offered for breakfast, lunch and dinner.

ALA CARTE MENUS

➢ Is a menu in which each food item is separately priced in order to give the guest a choice to suit his
taste and budget

➢ Is a multiple choice menu with each dish priced separately

➢ It means from the card

Characteristics or features of ala carte menus

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 of ala carte menus

a) The guest will be satisfied as they can choose their own appetite without any limitation.

b) As the portions are not predefined, the guest can choose his/her size.

c) This type of menu is generally having varieties, 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 expert in menu combination and selection and hence cannot choose appropriate
combination of dishes.

b) The wastage can be more, as the availability of items need to be maintained more

➢ An extensive ala carte menu is impressive but involves a huge amount of mise-en place

Differences between an Ala carte and table d’hôte menus

Ala carte Menus Table D’hôte Menu
1 There is a vast (extensive) choice. The menu is There is limited or no choice. The 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 order Food is ready at set time
4 Food is kept in a semi-prepared form and takes Food is kept in fully prepared form and can
time to serve be served immediately.
5 Silver is laid according to the dishes ordered Silver for the whole menu is laid in advance
as the menu is known in advance.