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:
·
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.
·
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).
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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