LESSON GOAL

1
LESSON GOAL

• Explain what is a menu the various types/forms a
  menu may take and the formatting of the menus
  structure

2
THE MENU

• The menu is a structured listing that shows a
  graphical listing of food (or beverage items)
  using a structured format, that captures a
  particular theme and/or special need
• The purpose of the menu is meeting the
  expectation of guests using organizational
  resources efficiently
• NB IT SHOULD ALWAYS BE REMEMBERED THAT
  EVERYTHING REVOLVES AROUND THE MENU AND THE MENU
  IS THE BLUEPRINT OF THE ESTABLISHMENT.

3
THE STRUCTURE OF THE MENU

• APPETIZER A menu item served using small portion
  sizes designed to stimulate the appetite and
  encourage spending
• SOUP A menu item that again stimulates the
  appetite and stimulate spending normally not
  exceeding 8 oz
• SALAD A menu item that should be visually
  stimulating, whets the appetite and encourages
  spending.normally used as a palette cleanser

4
THE STRUCTURE OF THE MENU

• (4) ENTRÉE Generally items that a both popular
  and profitable on the menu and are considered the
  STARS of the menu used in differentiating the
  menu from other competitive establishments.
• The Entrée Section of the menu is normally
  formatted in the following sequence
• Vegetable Entrée
• Seafood/Fish Entrée
• Poultry Entrée
• Meat Entrée and
• Game Entrée.

5
THE STRUCTURE OF THE MENU

• (5) ACCOMPANIMENTS /SIDES These are items that
  complement the entrée(s) chosen and be either (a)
  Vegetable and/or (b) Starch.
• An accompaniment/side may or may not be inclusive
  when billing the guest
• (6) DESSERT A menu item that is visually
  stimulating, whets the appetite AND takes into
  account current health issues
• (7) CHEESE Has now gained ascendancy in current
  and trendy menus. Cheese has now become a
  specialized area of study for the menu planner
  and is used in complementing the wine menu and
• (8) FRUIT Normally closes the modern menu and
  again requires special attention where portion
  size, cost and visual presentation are concerned.

6
MENU CATEGORIES

• A menu can be placed into the following broad
  categories
• (1) PRIX FIXE/PRE-FIXED
• (2) TABLE d HOTE and
• (3) A la CARTE.
• The manner by which a menu can be categorized
  would depend upon (a) the manner of billing the
  menu (b) the extent of choice provided to the
  guest and (c) the style of service provided.

7
MENU CATEGORIES

• The Prix Fixe (or Fixed Price) Menu
• The entire menu comes at a fixed price
• There is no choice between courses
• Courses are generally not altered to meet guest
  expectations
• Menu items are prepped in advance
• Courses follow a particular sequence of service
  without interruption and
• Has a natural tendency to be expensive.

8
MENU CATEGORIES

• (2) The Table d Hote Menu
• This menu is still fixed-priced in orientation
  but the price eventually paid depends upon which
  item(s) and/or sections of the menu was
  patronized.hence, depending upon the guests
  choice there can be some element of variable
  pricing
• Choices may/may not be altered to meet guests
  expectations
• Service set-up is generally pre-set, with cutlery
  and crockery adjusted based upon the choice(s) of
  menu item selection
• Thus with a Table d Hote menu there is some
  degree of choice were item selection and pricing
  decisions are concerned and
• Ironically, this menu type may offer less variety
  of menu item selection as compared to the Prix
  Fixe/Fixed Price Menu.

9
MENU CATEGORIES

• (3) The a la Carte Menu
• There is choice in EACH SECTION of the menu
• Each item on the menu is INDIVIDUALLY PRICED
• Theoretically, an individual can order from ANY
  SECTION of the menu in random order
• Menu items are prepared only upon order
• Menu items can be made to customer specification
  when the order is placed
• Service set-up is dependant upon the menu item(s)
  ordered and
• Choice of menu items allows the guest to make
  menu item selections based upon disposable income.