Food Service Management - Types of Menu | 11th Food Service Management : Practical: Chapter 7 : Menus and Cuisines

Chapter: 11th Food Service Management : Practical: Chapter 7 : Menus and Cuisines

Types of Menu

Menu could be offered in different ways in different food service organization but they are basically of two types.

Types of Menu

 

Menu could be offered in different ways in different food service organization but they are basically of two types. It is classified as follows:



 

I. Table d’hôte or Set Menu

 

·        It is actually a classified menu or oth-erwise called as a ‘set menu’.

·        It does not provide any choices among food items offered in each course

·        It has a fixed selling price and assured quality of food

·        It is easy to produce and requires less kitchen space, labour and service equipment.

·        A typical Table d’hôte menu in India is served in the form of ‘Thali’ meals.

 



Table d’hôte includes the following order.

·        Appetizers

·        Soups

·        Salads

·        Entrées

·        Desserts


The Table d’hôte menu can be followed in:

 

a. Banquet: It offers a selection of fixed items given at a set price and is arranged for formal functions.

 

b. Buffet: A buffet can be a large list of dishes seen in weddings or few as in a working lunch given in offices. Usually in buffet service the food is neatly arranged and the guests help themselves or it is self service. The food items are predeter-mined with set price and set time. It may vary depending on the occasion and the oper-ational cost.

 

c. Coffee House: A few snacks with limited choices in food and beverage are given in coffee house. Usually coffee, tea and other hot beverages are sold. This menu is a set menu which offers food often 24 hours of the day with limited choices.

 

d. Cyclic Menu: A set of menu for various meals (breakfast, lunch, dinner) repeated at specific intervals ie. Every seven days and rotates again from the first day. Example: Hostel, mess, school food ser-vice and industrial canteens.

 

II. A la Carte Menu \or\ Selective Menu

 

·        It offers wide choice in food and bev-erages within each course and its cate-gories.

·        It is prepared after the order has been taken with a particular preparation time.

·        It offers colourful and high cost sea-sonal foods.

·        All entrées, dishes, salads and desserts are ordered separately.

·        The different types of À la carte menus are Breakfast menu, Luncheon menu, Dinner menu, Ethnic menu (Food from different countries), Specialty menu and Lounge menu (served in hotels and inns).



 

III. Other Types of Menu

 

a. Static Menu: This menu offers same dishes all through the year Eg: Fast food restaurants.

 

b. DuJour Menu: “Specialty of the House”– prepared on the basis of seasonal items and combination of both À la carte and table d’hôte.

 

c. Wine Menu: It is developed only with the extensive selection of wines.

 

d.  Dessert  Menu:  It    offers  particular list of desserts that are offered by any establishment.

 


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