TYPES AND

CHARACTERISTICS OF
MENU
The menu is the most important controlling element in
the servicing process of any restaurant type or
establishment, which is figuratively referred to as the
“authorized representative” of a restaurant because it
creates a constant link between the establishment and
the guests.
A menu is a list of all the food and drink offered
in an establishment
(e.g., restaurant,cafe,bar) during its operation and
is arranged in a particular order.
The following dish structure is suggested when making menu.
1. Specialties/Signature dishes
2. Snacks (cold and hot)
3. Soups
4. Main Courses (Fish, Meat and Vegetarian separately)
5. Deserts
6. Drinks (Alcoholic, Non-alcoholic, Hot and Cold beverages)
In the event of a large quantity of drinks being
available, it is advised to have these on a separate
menu. The drinks offered are of importance when it
comes to the success of any food and beverage
establishment. Therefore, it is critical to bring the
correct drinks selection to the menu while factoring
in the guests’ wishes as mush as possible.
Drinks are usually split into two large
categories: alcoholic and non-alcoholic.
Alcoholic drinks are divided into subsection of
Beer, Wine, and Spirits.
 ALCOHOLIC DRINKS ARE LISTED
BELOW:
1.Wines
• Domestic white
• Domestic red
• Imported white
• Imported red
• Sparkling wine
• Southern wine
• White vermouth
• Red vermouth
2. APERITIFS (BITTER APERITIFS AND ANISEED
APERITIFS)
3. Spirits and Liquors
• Vodka
• Whiskey(Scotch,Irish Bourbon,Canadian)
• Gin
• Rum
• Brandy, Cognac,calvados
4. BEER(DOMESTIC AND IMPORTED)
5. Mixed drinks and cocktails
Non- alcoholic drinks:

•Soft drinks, mineral water, juice

•Hot drinks, Cofee, Tea, Milk
 IN RECENT YEARS, PEOPLE HAVE COME TO THINK THAT MINERAL WATER IS AN INTEGRAL
PART OF A GOOD MEAL. THIS SHOULD BE INCLUDED WHEN OFFERING WATER:

•Imported mineral water(Perrier, Evian)

•Local mineral water
•National mineral water
•Still mineral water(without gas)
•Spring water
•Table water(bonaqua)
 MENU FAMILIARIZATION
A restaurant server must learn information about the
menu like cooking method, serving portions, taste
and flavors, ingredients including food allergens,
cooking time and side dishes. It is also important to
know the nutrient content of the dishes because some
guests would want to know and ask.
 The server should have the opportunity to taste several items on the
menu before serving. This way, she/he can describe in a more
detailed way the flavor of particular dishes. Guest will not be
impressed if you tell them that a particular dish in not spicy and then
they found out in burn their mouth.

In many cases, guests will be relying on the server to help them with
their menu selection, thus his advice must always be accurate.
Some customers might have special dietary
considerations and will be relying on the server to
give accurate information. The server must never
place himself in the position where a guest does not
enjoy his/her meal or develops an allergy because
incorrect information was giver about the menu. It is
also important to point out the following.
• Dishes take long time to prepare of those which might suit
someone in a hury
• Dishes available for vegetarian of those customers with special
dietary consideration ( e.g. no dairy products or allergies to certain
food like nuts)
• Vegetable, salads, or other accompaniments that will be served
with the meal
• Whether it is possible to vary the dishes, e.g. replacing vegetable
with salad
• Price of dishes not on the menu
• Ingredients used to prepare the dish
• Methods of cooking used for the dish

In some instances, for the costumers to be able to make an

informed choice from the menu, they must be able to
understand the terminologies used.
 HERE ARE TWO REASONS WHY THE CUSTOMER
IS UNABLE TO INTERPRET THE MENU:

• They might have difficulty understanding the language.

This may be particularly true if the customer is a foreigner
and does not have a sound understanding of the written
language used on the menu. In this case, the server should
try to explain each dish clearly and slowly, pointing to
pictures where appropriate.
• The menu might contain terms that are unfamiliar to the
customer because there are terms that are derived from the
French language and are used worldwide to describe a
dish or the type of cooking method used.
 CLASSIC MENU SEQUENCE
Over the last 100 or so years the sequence of the European menu has
taken on a 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.
The actual number of courses on menu and dishes within each
course will depend on the size and class of the establishment, often
follow the classic sequence.
 STARTERS
Hors d’oeuvres (ordervs) Traditional this course consisted of a
variety of compound salads but now includes items such as patas,
mousses, fruit, charcuterie, and smoked fish.
Soups (potages) Includes all soups, both hot and cold.
Egg dish (oeufs) There are great number of egg dishes beyond the
usual omelets, but these have not retained their popularity on
modern menus.
Pasta and rice (farineux) can be reffered to as farinaceous dishes,
those that are made out starch, including potatoes and noodles.
 MAIN COURSES

Fish (poisson) a fish dish, both hot and cold. Fish dishes, such as smoked
salmon or seafood cocktails, are mainly considered to be hors d’oeuvres
dishes and therefore would be served earlier in a meal.

Entrée (antray) generally small, well garnished dishes which come from the
kitchen ready for service. They are usually accompanied by a rich sauce or
gravy. Potatoes and vegetables are not usually served with this course if it is
to be followed by a main course. If this is the main course then it is usual for
potatoes and vegetables to be offered. Examples of this type of dish are
tournedos, noisettes, sweetbreads, garnished, cutlets, or filled vol-au-vent
cases.
Relevé – main roasts or other larger joints of meat , which would
be served together with potatoes and vegetables.

Roast (rôti) traditionally refers to roasted game or poultry dishes

Vegetables (legumes) vegetables, apart from vegetables served

with the Releve or roast courses (e.g. asparagus and artichokes)
served as a separate course, although these types of dishes are now
more commonly served as starters
Salad (salade) a small plate of salad that is taken after a main
course and is quite often simply a green salad and dressing.

Cold buffet (buffet froid) a variety of cold meats and fish, cheese
and egg items together with a range of salads and dressing.
 SORBET

Traditionally, sorbets (sometimes called “granites) were

served to give a pause within a meal, allowing the palate to
be refreshed. They are lightly frozen water ices, which is
usually based on unsweetened fruit juice, and might be
served with spirit, liquor or even champagne. Russian
cigarettes also used to be offered at this stage of a meal.
 AFTERS
• Cheese(fromage) a range of cheeses and various accompaniments,
including biscuits breads, celery, grapes, and apples, can also refer to
cheese-based dishes such as soufflés
• Sweets(entremets) hot and cold puddings
• Savoury(savoureux) Simple savouries, might be serve at this stage.
• Fruit(dessert) Fresh fruit, nut, and sometimes candied fruits
 BEVERAGES
Traditionally, it refers to coffee but now, it also includes a wider
range of beverages that are generally available, such as tea, and
chocolate and properties beverages.
Although listed here to indicate the sequence for meals, beverages
are not included as one of the courses of a meal. Thus, if a meal is
stated as having four courses, that there are four courses and the
beverages are in addition to these.