MENU

 It is also known as “bill of fare” or “price list” of food and

beverages items .This is one of the most important parts of modern
catering operation.
 A menu has to be well designed since it acts as a selling tool. It helps
the guest to select what they like to eat and drink.
 HISTORY
 There are two types of menus without prices that were used until the 1970s and
1980s: the "blind menu" and the "women's menu". These menus contained all of the
same items as the regular menu, except that the prices were not listed. The "blind menu"
was distributed to guests at business meals where the hosts did not want the diners to see
the prices, or to any type of dinner where the host felt that having the prices not listed
would make the guests feel more comfortable ordering.
 Until the early 1980s, some high-end restaurants had two menus divided by gender: a
regular menu with the prices listed for men and a second menu for women, which did not
have the prices listed (it was called the "ladies' menu"), so that the female diner would not
know the prices of the items.
 FUNCTIONS OF MENU

 Its provides information about what food is available and at what

price.
 It helps the guest in making a good choice for himself
 It also helps to provide the freedom of choice that a guest may have.
 It also identifies the restaurant theme.
 It also present the overall image and style of the restaurant.
 It is a great silent sales person and stimulates sales.
 COVER & ITS TYPE &
LAYOUT

 Cover is a place allotted in a table in a table for an individual

customer with all the accessories required for the meal, which
includes flatware, glassware and chinaware along with linen, etc.
mostly cover will occupy 18” ‘ 24” on the table for each person. The
capacity of an outlet is determined by the number of covers it
surrounds .
 TYPES OF COVER AND
LAYOUT

 A la carte cover :- it will consist of the items listed below. The cutlery is
placed from out to inside according to the course being served. As in A la carte
menu , orders are placed on the spot. Following are the requirements for an A
la Carte cover.

1. Serviette/napkin 2. AP knife 3. AP fork 4. Side plate 5. Side knife

6. Wine glass (optional) 7. water goblet 8. dessert goblet .

 TYPES OF COVER
CONTINUE..

 Table d’ hote cover : As we know that table d’ hote is a fixed menu in which in
which all major course are included. Here, the cover is set according to the menu.
The cover setting includes:-

1. Serviette 2. soup spoon 3. dinner knife 4. appetizer knife 5. appetizer fork

6. Dessert spoon 7. dessert fork 8. side plate 9. butter knife 10.wine glass

11. water goblet

 TYPE OF MENU CARD
PRESENTED IN HOTELS

 Paper

 Menu board

 Outdoor

 Online menu

 Digital display

 Secret menu
 TYPE OF MENU
BY PRICE

 A’ la carte :-
la carte means “from the card” which is a multiple choice menu, in which
each item is listed down in specific sequence with individual price. The
guest is then charged only for the itmes consumed or ordered.
 Table d'hote :-
The literal meaning of table d’ hote is “table of the host” . It refers to a
menu of limited choices, which is planned in advance for specific function
or meal. It usually includes 4 to 5 courses at fixed price.
 TYPE OF MENU
BY MEAL SCHEDULES

 Fixed menu :- menu which never changes for a period of time

.particularly where there is a less frequency of guest and guest who
are coming for a short visit.

 Cyclic menu:- menu which changes after a certain period of time,

can be daily weekly or monthly.eg industrial canteen and corporate
house
 MENU PLANNING

 Menu planning is the process of organizing meals ahead of time.

The main course and sides are determined in advance, and menus can
be planned for the week or month.

 Factors considering in planning of menu are:-

1. Availability of foods 2. Food habits of customers 3. Amount of

money available 4. Amount of time available 5. Type of customers
6. Environmental conditions
 FRENCH CLASSICAL MENU

 Hors-d oeuvre / Appetizer  Legumes / Vegetables

 Potage / Soup  Salades / Salad
 Oeuf / Egg  Buffet Froid / Cold Buffet
 Farinaceous / Farineaux / Pasta or Rice  Entremets / Sweets
 Poisson / Fish  Savoureux / Savory
 Entrée / Entree  Fromage / Cheese
 Sorbet / Sorbet  Dessert / Cut Fruits & Nuts
 Releve / Joints  Boissons / Beverage or café / coffee
 Roti / Roast
 1 - HORS-D OEUVRE /
APPETIZER
 Are of spicy in nature in order to stimulate the appetite for the dishes that are to follow in
the course.In recent years, hors d’oeuvres have gained popularity, and now appear on most
of the menus in modest eating places.
 Served from a rotating trolley or a tray a small amount of each variety being placed on the
plate to make up a portion.
 Examples Of Hors d oeuvres are :
• Salads: Beet root, Potato Salad, Tomato Salad, Fish Mayonnaise, Russian Salad
• Caviar : Roe of sturgeon fish
• Shellfish cocktail : Prawns or shrimps on a bed of shredded lettuce covered with
tomato flavoured mayonnaise.
• Melon Frappe : Chilled Melon
• Saumon Fume : Smoked Salmon
• Pate maison : Goose or chicken liver, cooked , sieved and well seasoned.
 2 - POTAGE / SOUP

 Soup also act as an appetizer for the further courses to come. Soups like clear
soup(consommé) and the other a thick soup (crème, veloute, puree) are served
during this course. Although it must be noted that the clear soup is always placed
first on the menu.
 Examples of Potage :
• Consommé julienne : - clear soup garnished with strips of root vegetables
• Consommé celestine : - clear soup garnished with strips of savoury pancakes.
• Bisque d homard :- thick lobster- flavored soup
• Green Bean Soup : - cream of Green Beans
• Soup a l oignon : - clear onion soup
 3 - OEUF / EGG
 Oeufs are the dishes made from egg. There are many styles of cooking and
preparation of eggs such as boiled, en cocotte, poached or scrambled. This
course is not included in the dinner menu.
 Examples of egg dishes are:
• Omelette espagnole – Flat omelette with onions, peppers and tomatoes
• Omelette aux tomates : - tomato omelette
• Omlette aux champignons : - mushroom omelette
• Oeuf poche florentine : - poached egg on a bed of spinach coated with cheese
sauce & gratinated
• Oeuf brouille au lard : - scrambled egg with bacon.
 4 - FA R I N AC E O U S /
FA R I N E AU X / PA S TA O R R I C E

 This is Italy's contribution to the courses of the menu. It includes different

kinds of rice and pasta. Pasta dishes are spaghetti, lasagne and gnocchi. There are
more than 200 varieties of pasta. The ingredients, size, shape and colour determine
the type of pasta.
 Examples of farinaceous dishes are:
• Spaghetti napolitine – spaghetti in a tomato- and garlic- flavoured sauce.
• Ravioli : - noodle type pasta filled with a variety of stuffing, such as chicken,
beef, and spinach
• Cannelloni : - rolls of ravioli paste filled with stuffing as for ravioli.
• Gnocchi romaine – semolina based.
• Spaghetti bolognaise – spaghetti blended with minced lean beef with rich
brown sauce.
 5 - POISSON / FISH
 Poisson are the dishes made from fish. Fish, being soft-fibred,prepares the palate for
the heavier meats that follow. Ideal fish for dinner menu compilation are: Sole, Salmon,
Halibut, Escallops, etc. Rarely seen on a menu for the evening meal are: Cod, Bass,
Haddock, Brill, Hake, and Plaice.
 Examples of fish dishes are:
• Sole meuniere : - Sole shallow fried in butter.
• Sole colbert : - Sole, flour, egg and bread crumbed and deep fried. (fillets).
• Sole cubat : - fillet of sole poached, dressed on a mushrooms puree and coated with a cheese
sauce.
• Darne de saumon grillee, sauce bearnaise – salmon cutlet grilled with an egg- and butter
based sauce flavoured with tarragon.
• Homard Newburg : - Lobster served with thickened sauce of fish stock and cream flavoured
with brandy and finished with butter.
 6 - ENTRÉE / ENTREE
 The First in the meat course Entrées are generally small, well garnished dishes which
come from the kitchen ready for service. They are always accompanied by very rich gravy
or sauce when releve follow entrée then potatoes and vegetables are not served with the
latter; if, however a releve does not follow the entrée they would be served with the dish.
 Examples of this type of dish are :
• Poulet saute chasseur : - saute chicken in a rich brown sauce flavoured with tomatoes and
mushroom.
• Supreme de volaille sur cloche – breast and wing of chicken cooked under a cover in oven.
• Steak Daine : - minute steak shallow fried and flavoured with onions and mushrooms
finished with red wine or cream.
• Chateaubriand : - double fillet steak grilled.
 7 - SORBET / SORBET

 Because of the length of the French classical menu, this course is considered to
be the rest between courses . It counteracts the previous dishes, and rejuvenates the
appetite for those that are to follow. It is water and crushed ice slush flavoured as a
rule with champagne and served in a glass.
 Examples of sorbet :
• Lemon Sorbet
• Champagne Sorbet
• Calvados Sorbet
• Peach Sorbet
• Raspberry Sorbet
 8 - RELEVE / JOINTS

 This is the main meat course on the menu, Releves are normally larger
than entrees and take the form of butcher’s joints which have to be
carved. These joints are normally roasted. A sauce or a roast gravy with
potatoes and green vegetables are always served with this course.
 Some Examples of Releve:
• Contrefilet de boeuf roti a l anglaise : - boned and roasted sirloin of beef.
• Carre d agneau roti : - roast best end of lamb
• Cuissot de porc roti puree de pommes : - roast legg of pork with apple
sauce.
• Gigot d agneau roti sauce menthe : - roast leg of lamb with mint sauce
 9 - ROTI / ROAST

 At this stage the balance of the courses is gradually returning from

heavy to light. Roast always contain roast of game or poultry: - chicken,
turkey, duck, pheasant, quail. Each dish is accompanied by its own
particular sauce and gravy, with a green salad served separately on a
cresent shaped dish.
 Example of Roti:
• Roast chicken
• Braised duck
• Roast quail
 10 - LEGUMES /
VEGETABLES

 We now have a vegetable dish served only with its accompanying

sauce. These are vegetable dishes that can be served separately as an
individual course or may be included along - with the entrée, relevé or
roast courses.
 Examples of Legumes:
• Pommes au four: - baked jacket potato
• Champignons grilles : - grilled mushrooms
• Choufleur mornay: - cauliflower with a cheese sauce.
• Haricots verts au beurre: - French beans tossed in butter
 11 - SALADES / SALAD

 Various types of salads which are served during this course.

 Examples of salades are:

• Salade francaise : - lettuce, tomato, egg, & vinaigrette dressings.
• Salade vert: - Lettuce, watercress, cucumber and green pepper.
 12 - BUFFET FROID / COLD
BUFFET

 in this course Chilled meat(small) pieces are served.

 Examples of cold buffet items are:

• Poulet roti : - Roast chicken
• Ham in Parsley Aspic (Jambon Persillé)
• Caneton Roti: - Roast Duck
• Mayonnaise d hommard: - lobster mayonnaise
 13 - ENTREMETS / SWEETS

 Entremets on a menu refers to desserts. This could include hot or cold

sweets, gateaux, soufflés or ice-cream.
 Examples of Entrements:
• Crepe suzette : - pancakes in a rich fresh orange juice and flamed with
brandy.
• Ananas Flambes au kirsch: - Pineapple flamed with cherry flavoured
liquor.
• Peche Melba: - Vanilla Ice cream topped with a peach coated with a
raspberry jam sauce and decorated with cream.
• Bombes : - various Ice cream sweets.
 14 - SAVOUREUX / SAVORY

 A dish of pungent taste, such as anchovies on toast orpickled fruit.

They are seved hot on toast or as savoury soufflé.Welsh rarebit,
Scotch woodcock, Canape diane are some of the examples.
• Welsh rarebit: - Cheese sauce Flavoured with ale on toast gratinated.
• Canape Daine :- Chicken livers rolled in bacon and grilled, placed on
a warm toast.
• Champignons sur croute: - mushrooms on toast.
 15 - FROMAGE / CHEESE

 Fromage is an alternative to the outdated savoury course, and may

be served before or after the sweet course. It is usually served with
butter, crackers and occasionally celery.Gouda, Camembert and
Cheddar are some examples of cheese.All type of cheese may be
offered together with appropriate accompaniments, the ideal cheese
board will combine hard, semi-hard, soft or cream, blue and fresh
cheese.
 16 - DESSERT / CUT FRUITS
& NUTS
 Dessert is a course that typically comes at the end of a meal. All
forms of fresh fruit and nuts may be served in this course. Common
desserts include cakes, cookies, fruits, pastries and candies.

 All forms of Fresh Fruits Platter

 All forms of Dry Fruits nuts may be served accompanied by

castor sugar and salt
17 - BOISSONS / BEVERAGE

 All types of hot or cold beverage,Tea,Coffee etc. are served.

Always remember that while compiling menus beverages are not
counted as a course.

 Examples are:

 Coffee: Cafetiere, Iced, Filter, Speciality, Decaffeinated.

 Tea: Indian, Ceylon, Earl Grey, Darjeeling, Orange Pekoe

 WHAT IS MENU CARD?

 In a restaurant , a menu is a list of food and beverages offered to

customers and the prices . A menu may be a’ la carte or table d, hote

 Purpose of menu card ?

• The menu card is pretty straightforward. Its purpose is to display the
food your guests will enjoying at.
TO:- MR. RAJESH GUPTA SIR

Presented by :-pradeep Banerjee

SECTION :- B
COURSE :- BHMCT 2018 - 2022 BATCH