The Menu

Lesson 5
What is a Menu?

– is a product offering of a food service organization that

varies in the range of dishes offered and size.
– It can be presented on floor stands, posters, wall
displays, tent cards, or clip-on.
 Functions of Menu

1. It provides information about what food is available and what is the price.
2. It presents the list of menu items in a logical order.
3. It presents the overall image of the restaurant.
4. It serves as the marketing tool by appropriately describing the dishes to make them
appealing to the guest.
5. It dictates the needs of the operation, such as the required staff, equipment, and materials
needed to efficiently prepare and serve the menu items listed to its customers.
6. It establishes the key elements of financial viability, namely, price and contribution margin.
Restaurant Manager

– must assure that all items listed in the menu are

available and presented as per description to avoid
customer disappointment.
The Menu must be:

– Accurate
– Informative
– Understandable
– Neatly designed
Types of Menu

1. À La Carte Menu
2. Table d’Hote
3. Other Types of Menu
1. À La Carte Menu

– Is a French word that means “according to the card” or “customers order.”

– It is a complete list of all food served in the food service outlet.
– The steward plays an important role when the menu is a À La Carte. The
steward can do suggestive selling to allow the guests to mix their menu
item choices and enjoy the meal.
– This menu can be presented as:
a. À La Carte Menu
b. Semi-À La Carte Menu
a. À La Carte Menu

– menu that offers each food beverage item priced and

served separately.
b. Semi-À La Carte Menu

– it offers a combination of menu items (for example: main

dish, salad) and prices them as one.
Different Kinds of À La Carte Menu

• Breakfast Menu
• Luncheon Menu
• Dinner Menu
• California Menu
• Ethnic Menu
• Specialty Menu
• Room Service Menu
• Lounge Menu
a. Breakfast Menu

– Breakfast menu in the À La Carte segment can be categorized into

omelets, waffles, pancakes, French toast, cereals, bakery goods,
side dishes, and beverages.
– The breakfast menu is usually using the American style of service.
b. Luncheon Menu

– Is generally composed of appetizers, salads, cold and hot

sandwiches, entrées, desserts, and beverages.
– Entrées with vegetables, salad, potato, or rice are under semi-ἀ la
carte segment.
– The luncheon menu offers daily specials that are served in a
smaller portion.
c. Dinner Menu

– Presents both ἀ la carte and semi- ἀ la carte items.

– Typically offers more appetizers and entrées.
d. California Menu

– Dishes are always available any time of the day, whether

it is breakfast, lunch, or dinner.
e. Ethnic Menu

– Can be an ἀ la carte and semi- ἀ la carte.

– Offers food item representing the particular cuisine from a specific
country or region.
– Price range of food can be from moderate to high.
f. Specialty Menu

– Is an amalgamation of both ἀ la carte and semi- ἀ la carte items.

– It specializes in a particular dish.
g. Room Service Menu

– Implements either an ἀ la carte, semi- ἀ la carte, or prix fixe menu.

– Orders are usually taken through the guests’ room telephone.
– The quality of food items offered from the room service menu
must be maintained and served at the right temperature.
h. Lounge Menu

– Implements ἀ la carte or a semi- ἀ la carte style.

– Usually offer selective menu items that require easy preparations,
which are common in hotels, inns, and spas.
2. Table d’Hote
(pronounced as tah-buhl-doht)
– Is a French word that means “table of the host.”
– Has a limited and set number of menu items with a fixed price.
– Also called set menu, set meal, our prix fixe menu.
– Menu items are often cooked in advance and bulk quantity.
– The price is economical and requires less staff.
Different Kinds of Table d’Hote
Menu
• Banquet Menu
• Buffet Menu
• Coffee Houses
• Cyclical Menu
a. Banquet Menu

– Is offered at a set price where the selection of set menu items is

presented.
– On some special occasions, set menu items can be served
according to the guest’s preferences.
b. Buffet Menu

– Has a limited list of food items offered at a predetermined set

price and can be categorized as table d’hote.
– Food items are available for a particular set of time.
c. Coffee House Menu

– Foods in a coffee house are usually offered for 12-18 hours a day
and presented as a set menu.
– Menu items are individually priced.
– Menu items usually have limited choices (light meals such as
pasta, sandwich, etc.) which require quick and little preparation.
– Offers simplified form of services such as plate service or counter
service.
d. Cyclical Menu

– Is repeated in the cycle for a set period (typically every 7, 14, 21,
or 28 days).
– Menu items are offered in rotation.
3. Other Types of Menu

• Static Menu
• Du Jour Menu
• Wine Menu
• Dessert Menu
a. Static Menu

– Menu items offered are the same dishes all year long.
– Most common food service outlets are fast-food restaurants and
diners where menu items are categorized as appetizer, salads,
main dish, dessert, and the like.
b. Du Jour Menu

– Also called as plat du jour (pronounced as plah-duh-zhoor) or

house specialty section.
– Known as chalkboard menu since the specialty of the day is
written on chalkboards.
– This type of menu usually offers a particular dish in a day and
changes daily.
– Can be ἀ la carte or a table d’hote menu.
c. Wine Menu

– Is a list of wine selection that ranges from low to high prices.

– A detailed description of wine (the name, year of the vintage, the
country of origin, the bin number, and the price) is included in the
wine menu.
– The wine menu also describes the taste profile, flavor, and food
names that are paired with any specific wine.
4. Dessert Menu

– Is a list of dessert offered by the food service outlet.

– The dessert menu can be presented together with a dessert tray
or dessert cart. This helps guests to choose the outlet’s signature
dessert.