Thanks to visit codestin.com
Credit goes to www.scribd.com

0% found this document useful (0 votes)
100 views3 pages

Basic Menu Knowledge

Basic menu plan

Uploaded by

kankankundu900
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF or read online on Scribd
0% found this document useful (0 votes)
100 views3 pages

Basic Menu Knowledge

Basic menu plan

Uploaded by

kankankundu900
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF or read online on Scribd
You are on page 1/ 3
MENU KNOWLEDGE Menu- + Isa list of food and beverage that can be served to a guest at a price. Ithelps the guest to select what they would like to eat and or drink. * Represents the range of food and beverage items offered in a restaurant i.e a list of items that are available ina restaurant > The menu has the following meanings to the waiting staff:~ i) The range of food items served in anestablishment including their organisation and number of courses (range of courses) ii) Arrangement by which the items are offered e.g ala carte or table d’héte (types of menu or arrangement) iii) The physical object on which the list of these items are or courses are written for guests to choose from (physical card, MENU KNOWLEDGE: Educating your customer about those unique traits that set your catering premises. IMPORTANCE OF A MENU > Menu in modern establishment reflects a concern for the health and well-being of the guests > The menu planners should ensure a healthy and balanced diet enjoying good food > Menu serves the following purposes:- i) Informs guest what dishes are available and price charged for a particular dish ii) It enables guests to select dishes of their choice which they can afford if) It guides the chef to efficiently prepare the items included in the menu (ie in matters of his requirement in terms of staff, equipments and materials) iv) It enables the service staff to prepare their mise-en-place, take the correct order, pick up and serve the correct dishes from the kitchen according to what has been ordered, and to present the correct, check to the guest v.It helps the cashier to price each item ordered by the guest and to prepare a sales summary. TYPES OF MENU, > Are two types of menu:- i) Table d’hote ii) Al carte ‘TABLE D’HOTE MENUS: > Itisa menu which the entire meal is priced and charged, irrespective of whether the guest has to ‘complete meal or not > A fixed number of courses comprising the whole meal at a fixed price > Itisalso referred to as fixed menu > It means from the table of the host Characteristics or features of table d’héte menus i) The menu has a fixed number of courses ii) There is a limited choice within each course il) The selling price is fixed iv) Food is usually available at a set time v) It is a restricted menu ‘Advantages of table d’héte menus: a) These are simple and very easy to choose, as choices are limited. b) The prices are set and hence, guest can choose accordingly. ¢) This is easier to control and operate. 4) This is giving less wastage of food. Disadvantages of table d’héte menus: a) The choices are limited and hence, may not satisfy to all type of clientele, 'b) One has to pay set price for the menu, irrespective of their consumption of all dishes available. N/B¢ It usually contains the popular type dishes and itis easier to control. It may be offered alongside an ala carte menu * It may be offered for breakfast, lunch and dinner. ALA CARTE MENUS > Is a menu in which each food item is separately priced in order to give the guest a choice to suit his taste and budget > 1s a multiple choice menu with each dish priced separately > Itmeans from the card Characteristics or features of ala carte menus i) The choice is generally more extensive ii) Each dish is priced separately ill) There may be longer waiting time as some dishes are cooked or finished to order iv) The dishes are listed under cost headings v)Allldishes are prepared to order vi) They are usually more expensive than table d’hote Advantages of ala carte menus a) The guest will be satisfied as they can choose their own appetite without any limitation. bb) As the portions are not predefined, the guest can choose his/her size. ) This type of menu is generally having varieties, dishes from two or more cuisine or region and hence guest can customize their combinations. d) The dishes can be changed according to the season or current trend. Disadvantages of ala carte menus 2) As all guests are not expert in menu combination and selection and hence cannot choose appropriate combination of dishes. bb) The wastage can be more, as the availability of iterns need to be maintained more > An extensive ala carte menu is impressive but involves a huge amount of mise-en place Differences between an Ala carte and table d’héte menus ‘Ala carte Menus Table D’héte Menu 1 | There isa vast (extensive) choice. The menuis | There is limited or no choice. The menu is, elaborate comparatively small 2__[ Each dish is priced separateh Has a fixed selling price 3 | Longer waiting time as foodiscookedto order | Foods ready at set time 4 | Food is kept in asemi-prepared form and takes _ | Food is kept in fully prepared form and can time to serve be served immediatel 5 _ | Silveris aid according to the dishes ordered Silver for the whole menu is laid in advance as the menu is known in advance.

You might also like