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The Menu

A menu is a list of prepared food and drinks available to customers that determines the organization and style of a food service business. There are different types of menus including a la carte which allows customers to choose individual dishes priced separately, and table d'hote which offers a complete fixed-price meal. When planning a menu, considerations include the business's mission and objectives, budget, facilities, food trends, and customer preferences. A well-designed menu card follows specific rules to attract customers and influence their selections.

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Jennilyn C Rosaupan
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104 views27 pages

The Menu

A menu is a list of prepared food and drinks available to customers that determines the organization and style of a food service business. There are different types of menus including a la carte which allows customers to choose individual dishes priced separately, and table d'hote which offers a complete fixed-price meal. When planning a menu, considerations include the business's mission and objectives, budget, facilities, food trends, and customer preferences. A well-designed menu card follows specific rules to attract customers and influence their selections.

Uploaded by

Jennilyn C Rosaupan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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THE MENU

What is a menu?

• A menu is a list of prepared food available to


customers.
• It is the key to the organization of a food service
business like a restaurant or a catering service.
• It determines the styles and types of service, the
décor, and the table setting.
Menu Manager / Planner:

• Manages the menu program to ensure that food is


prepared and served to meet standards of quality
every time an item or meal is ordered or served.
TYPES OF
MENU
A la carte
• It is from French meaning “according to the card”.
• This menu enables the customer to choose the type
of dish.
• Each dish is priced separately but arranged in
courses.
• Each dishes is also prepared and cooked upon
order.
A la carte
• Appetizers/Soups
• Main Course
• Vegetables
• Salads
• Desserts
• Beverages
Table d’hote

• It is from French meaning


“table of the host”.
• This menu offers a
complete meal at a fixed
price.
Table d’hote is consists of:

• Appetizers/Soups
• Main Course
• Desserts
• Beverages
Function Menu
• It is a menu for special occasions such as weddings,
debuts, anniversaries, etc.
• This menu has a fixed price and is chose
beforehand.
• This may consist of four to eight courses depending
on the time and cost.
Sample Function
Menu
Cycle Menu
• It is a planned set of menus that rotate at intervals
of six to thirty days.
• This cycle length depends on the type of food
service operation.
MENU
PLANNING
A menu planner has to consider the
following when plnning menu:

1. Mission and objectives of the food service


business.
2. Variety of food.
3. Number of customers to be served.
4. Skill of the staff.
A menu planner has to consider the
following when plnning menu:

5. The budget.
6. Equipment and facilities.
7. The style of service.
8. Food trens, habits and preferences.
MENU
PATTERN AND
MEAL PLAN
MENU PATTERN

 It is an outline of food to be included in each meal


and the extent of choices available.
MEAL PLAN:

 It is the number of meal opportunities offered over a


specific period of time, usually 24 hours.
 The traditional meal plan is 3 meals a day:
breakfast, lunch and dinner.
MENU BOARD:

 It describes food items available for purchase.


 It is also referred to as “a silent sales representative”
encouraging customers to select and buy food and
drinks sold at food service facility.
MENU CARD:

 It is a very important marketing tool, should be


deigned and worked to appeal to and influence
customers to choose food items the food service
business sells.
RULES IN WRITING A MENU
CARD:

1. Capitalize the first letter of all words except


prepositions and conjunctions.
2. Present the menu items in the order in which they
are served.
3. Arrange the items symmetrically.
RULES IN WRITING A MENU
CARD:

4. Refrain from pricing the food items.


5. Relegate the beverage as the last itemof the course it
is served with.
Performance Task:
Create a menu card for a cake business. Follow the
rules in writing a menu card.
Rubrics for
Menu Card
Thank you
Jennilyn C. Rosaupan

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