The document discusses menus, including their origin and definition. It describes the two main types of menus - table d'hote and a la carte. Table d'hote offers a fixed price menu while a la carte allows guests to choose individual items. The document also provides tips for designing effective menus, such as avoiding repetition and ensuring balance. It gives examples of common French menu sections and sample dishes that could be included.

1. Hemant Kr. Singh

2. ORIGIN: Duke of Brunswick (1541)
Definition:
Types:
List of dishes served or made available
to be served at a meal.
a) Table d’hote
b) A’la Carte
Hemant Kr. Singh

3. • Table d’hote: Literal meaning is “Table of
the host”. This is a fixed menu served at a
fixed price.
• A’la Carte:Literal meaning is “From the
card”. Dishes are priced separately and the
Guest can make his/her own choice.
Hemant Kr. Singh

4. 1.Menu is a list of F & B items made available to
the Guests.
2. It is a tool for the Kitchen to do all the mise-en-place
for its production.
3. It gives a variety to choose dishes.
4. It sometime gives the description of each dishes
in brief so that the Guest knows about the contents
of the dish.
5. It is a record for cost control purpose and also to
regulate the portion size.
Hemant Kr. Singh

5. A’la Carte Table D’hote
•Food is kept in semi-prepared
form.
Food is kept in fully prepared form
•Waiting time is more. •Waiting time is less.
•Portions served are large. •Portions served are small.
•Food items are individually
priced and served.
Menu is collectively priced.
•The menu is elaborate. •Very less or no choice.
•Silver is laid according to
the dishes ordered.
•Silver for the whole menu is laid
in advance
Hemant Kr. Singh

6.  Type of Guest / Customer
 Type of establishment
 Location
 Kind of Occasion
 Meal time (Breakfast, Lunch, Dinner, Tea etc.)
 Availability of raw material.
 Availability of space and equipments.
 manpower available for production and service.
Hemant Kr. Singh

7.  Climatic conditions
 Religious ceremonies and sentiments.
 Age group.
 Spending power of the Guest / Customer.
Hemant Kr. Singh

8.  Repetition of Ingredients should not be there.
 Repetition of colour should be avoided.
 Repetition of words should be avoided.
 Texture of the dishes within the Menu should be
changed.
 Always use correct garnishes.
 Menu should be balanced.
Hemant Kr. Singh

9.  Menu Language:
Menu should be printed in one language
only.
Language used should be correct.
If the menu is in French or some other foreign
language, use English translations
Spelling mistakes should not be
there.
 Veg / Non-Veg. Items should be separate
and spicy items Hsehmoanut lKdr. Sbineg hmarked.

10.  Hors d’oeuvres (Appetizers/Starter)
 Potage (Soup/Starter)
 Oeufs (Egg)
 Farineaux (Rice & Pasta)
 Poisson (Fish/Starter)
 Entrée (First Meat course)
 Sorbet (Flavoured Ice) Rest course
 Reléve (Main Meat course)
 Rôti (Roast)
Hemant Kr. Singh

11.  Legumes (Vegetables)
 Salades (Salad)
 Buffet froid (Cold buffet)
Entremets (Sweets)
 Savoureaux (Savoury)
 Fromage (Cheese)
 Dessert (Fruit & Nuts)
 Beverages (Tea / Coffee)
Hemant Kr. Singh

12. 1. Russian Salad, Egg Mayonnaise, Caviar, Smoked
Salmon, Canapes, Prawn Cocktail.
2. Consommes, Minestrone, Cabbage Chowder,
Mulligatwany, Hot & Sour.
3. Oeufs Florentine, Oeufs Farcis, Oeufs Coccote.
4. Spaghetti Napolitaine, Canneloni, Ravioli, Fettucinni,
Macaroni.
5. Poisson grille tartare, Poisson Duglere, Poisson Colbert,
Poisson Meuniere.
Hemant Kr. Singh

13. 6. Poulet saute chasseur, Supreme de Vollaile, Steak
diane.
7. Flavoured ice with Champagne, Cigars, Russian
Cigatettes.
8. Gigot d’agneau rôti, Cuissot de porc rôti.
9. Chicken , Duck, Turkey with sauce or gravy
10. Choufleur mornay, Puree de pommes, Epinard a’la
crème.
11. Vert, Francaise
12. Jambon, Galantine de volaille, Poulet Roti
13. Souffles, crêpes, Coupes.
14. Welsh rarebit, Canape diane Hemant Kr. Singh

14. 15. Cheddar, Edam, Brie, Gorgonzola.
16. Fresh fruits and Nuts
17. Tea, Coffee
Hemant Kr. Singh