Menu & Menu
Presented By:Prahlad Chandra Adhikari
Raj Kumar Shrestha
Raj Kumar Timilsina
Generally menu is a list of dishes served or
available to be served at any outlet.
To the customer in a restaurant, it is a list of
dishes from which selection has to be done.
To the cook, it is a list of dishes to be prepared.
FUNCTIONS OF MENU
1. Information: what food is available, how it is
cooked and presented and at what price.
2. Order: presents the dishes in a logical order,
usually listing the menu items under course
3. Choice: determines the freedom of choice
that a guest may have.
4. Image: presents the overall image and style
of the restaurant.
5. Sales: appropriately describe the dishes and
increase the sales.
TYPES OF MENU
A la carte menu
Table d'hôte menu
A la carte means a free choice from the card or
menu and is identified by:
- being usually a larger menu than a table d'hôte
menu and offering a greater choice.
- listing under the course headings all of the dishes
that may be prepared by the establishment.
- all dishes being prepared to order.
- each dish being separately priced.
- expensive than a table d'hôte menu.
Table d'hôte means food from the hosts’ table and
may be identified by:
1. being a restricted menu
2. offering a small number of courses, usually
three or four.
3. a limited choice within each course.
4. a fixed selling price.
5. all the dishes being ready at a set time.
are prepared for particular occasions such as
weddings, company functions or celebrations.
mostly consist of two to three courses
decided by the host, who pays in advance giving
details about the number of people and service time.
1. A cyclic menu is one that changes every day
for a certain period; after this period , the
daily menu repeat in the same order.
2. For example: a seven day cyclic menu used
in schools and hospitals, where the number
of choices must be kept small.
1. A static menu is one that offers the same
2. These menus are used in restaurants and other
establishments where the client changes daily
or where enough items are listed on the menu
to offer sufficient variety.
3. A static menu may be in place indefinitely, or it
may change at regular intervals, such as every
season, every month or even every week
• Menu planning is an art of designing the list of
food and beverages items in the strength of
resources like technology , human, capital and
• Menu planning has generally four steps to be
undertaken which are:
1. capabilities of kitchen
2. facility consideration
3. menu consideration
4. portion, cost and quality considerations.
Menu as a sales tool
2. Balance diet
5. Symbol or signs should be given in dish
9. Use of materials
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