KINDS OF MENU

STATIC MENU
It is the most common type of menu.
It changes or updated infrequently.
These menus usually are laminated for easy cleaning and reuse or
printed on a wall.
These menus are divided into categories of appetizers, salads and
soups, entrees, and desserts.
A la carte MENU
It means that all the items on the menu are separate, meaning you
have to order it to have it.
PRIX- FIXE MENU
It offers several courses (usually with choices) for one fixed price.
These menus sometimes include amuse bouche, appetizer, salad,
soup, intermezzo, seafood, meat and dessert courses.
It can be expensive, but it also offers a lot of food.
Sometimes listed as the “chef’s tasting menu” or the degustation
menu.
Du Jour MENU
“Du Jour” translates to “of the day.”
These menus change daily and are focused on seasonal ingredients,
preparing the freshest food possible.
Often called as the chalkboard menus.
CYCLE MENU
It is a set of dishes or menu items that is different for each day during
a cycle and repeats.
These menus are found in school cafeterias, hospitals, and other
institutional facilities.
HOW TO WRITE THE MENU
What you should know?
1) List foods in the order in which they are served except that
beverages are listed last irrespective of when they are eaten.
2) Foods eaten together are written together.
3) Items such as margarine, sugar cream, salad dressing are not
written.
4) Capitalize all words except prepositions and conjunctions.
5) Plan the spacing and arrangement of the items on the menu card so
that it is symmetrical.
TYPES OF MENU CARD
TALL AND SKINNY MENU
SIZE: 4 inches by 9. 25 inches
It comes in a variety of colors and designs (customize).
MINI MENU BOOKLET
Miniature menu booklet
It is a palm- size booklet with a course per page.
It may be called as an invitation journal.
FAN MENUS
These are menus printed on a fan.
SQUARE MENU
SIZE: 5.25 inches by 5.25 inches
It comes in a variety of colors and can be customized with graphics
that will fit any event.