FOOD AND BEVERAGE SERVICE MANAGEMENT (HTCB3023)

LESSON 4: THE MENU

Learning Objective

After end of this topic/lesson, students are able to:

1) Discuss what is menu.

2) Discuss types of menu, menu structure and accompaniments.
3) Menu trends.

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What is Menu?

• Lists items available for selection by a customer.

• Most important internal control of the food service system.
• Major determinant for the budget.
• Gives customers a sense of who you are as an operation.
• Part of an organization’s brand identity.

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TYPES OF MENU

A LA CARTE TABLE DHOTE

The key characteristics of the à la carte
menu are:
 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
The key characteristics of the table
d’hôte menu are:
 the menu has a fixed number of
courses
 there is a limited choice within each
course
 the selling price is fixed
 the food is usually available at a set
time.

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TYPES OF MENU

CYCLE MENU CARTE DU JOUR

The key characteristics of the cycle menu The key characteristics of the carte du
are: jour menu are:
 Different items each day on a weekly, bi-  Promotional menu;
weekly, or some other basis, after which  Daily
the cycle is repeated.
 Weekly or
 Seasonal cycle menus are common.
 Monthly
 Used in healthcare institutions and
schools.
 Offers variety with some degree of control  Use to attract regular customer
over purchasing, production, and cost.  Use to finishing stock
 Introduction of new product

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OTHER TYPES OF MENU

 Fixed prix menu

 Buffet – Semi or full buffet

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MENU STRUCTURE/SEQUENCE

 Is classical format or order of dishes.

 This format is used to lay out menus as well as to indicate the order of the various
courses.
 This menu sequence also provides the guide for the compilation of both à la carte
and table d’hôte menus as is evident in many examples of modern menus.
 The structure/sequence as follow:
 Appetizer
 Soup
 Main course
 Dessert

 Then followed by other sequence of menu includes:

 Side dishes
 Beverages
.

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MENU TRENDS

 Despite the social and economic challenges, the world has faced in the first half
of 2020, particularly in the hospitality industry, life must continue. 

 The restaurant business has changed in ways no one could have foreseen, but as
consumers we will not stop looking for ways to enjoy our favorite foods!

 The COVID-19 virus has changed everything, but the restaurant industry will rise
stronger than ever, although perhaps in some ways unrecognizable from before.
Here are the five latest trends for the Malaysian food and restaurant businesses.

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MENU TRENDS
Food Trends
1) Go Local, or Go Home
 The importance of eating local food made with
ingredients sourced close to home will impact the
way we eat at restaurants more than ever before.
 What started as a trend is now a necessity, and chefs
are championing local ingredients in the most
creative ways. From cheese to chocolate and
everything in between, the time for local ingredients
with a regional focus is here, and we’ll love it.  and dishes with reduced calories. Fresh ingredients and
 
 It’s on us, as consumers, to ask where the food put
on our plates comes from, so go ahead and ask. You
will be surprised to see how well informed the
servers are these days. 
2) Low-carb, Low-calorie Diets
 The Malaysian population has been limited by the
“Movement Control Order,” social distancing, and
lockdown since the end of March, so it comes as no
surprise that people are not eating as healthily as they
should or exercising adequately. Most delivery and take-
out options are still dominated by fast food.
 Experts believe the global lockdown will cause an
essential demand for healthy meals, low-carb alternatives,
superfoods will also come back in full force.
 The coronavirus crisis has been a life-changing
experience that will be reflected in the way people eat
and take care of themselves. 
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MENU TRENDS
Restaurant Trends
1) Delivery Apps
 Since the COVID-19 crisis began, delivery apps like
Grabfood, Bungkusit and Foodpanda have more than doubled
their income and are, for the moment, the leading channel for
food ordering. More apps are under development in a market
that still seems to be far from saturated.
 Restaurants are also developing their own ordering and
delivery systems, in order to reduce the fees and charges from
delivery apps, so expect to order your food online more often
than ever.
 Even after the health and safety restrictions and social-
distancing measures are relaxed, and on-site dining and
routine restaurant operations are back in place, food-delivery
apps will remain stable. They are now part of our everyday
lives, and that won’t change anytime soon.
2) Shorter Menus
 The coronavirus health crisis has forced restaurants to
either close their doors or operate only via takeout and
delivery. The number of workers in restaurants has reduced
too, and the supply chain is not at its most efficient.
 These restrictions have forced Malaysian restaurants to
shrink their menus and focus mainly on speed and
deliverability. By deliverability, think of dishes that arrive
in good condition on your doorstep. This has shifted chefs’
attention to focus on simpler - but still tasty - dishes.
 Shorter menus, simpler preparations and fewer ingredients
will trend for the rest of this year.
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Review Question

Q1: Explain the importance of menu to restaurateur.

Q2: Discuss FOUR (4) types menu.

Q3: Discuss menu trends during COVID 19 pandemic to customer. What they really
looking into it now? How restaurant innovate their menus to meet the trends?

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THANK YOU

uni tar. my