The document discusses different types of menus used in food service establishments including a la carte menus, prix fixe menus, cycle menus, and beverage menus. It also covers common dietary requirements and restrictions of customers based on allergies, medical conditions, religions, and cultures. Some key points are that a la carte menus list items and prices separately, prix fixe menus have a fixed price for a set number of courses, and cycle menus repeat over a specific time period like 4 weeks. The document also provides examples of common allergies and dietary needs like low cholesterol, low sodium, vegetarianism, and restrictions for religions like Hinduism, Judaism, and Islam.

1.  Past and Current Trends
in Food and Beverage
GROUP 9

8. TYPES OF MENUS

9. MENU
It is a list of food and drink that is offered at an
establishment (restaurants,café,bar) during it’s
opening times arranged in a particular order.

10.  A LA CARTE
MENU
 In French, à la carte literally means
"by the menu". In the restaurant
industry, à la carte is an upscale
term used in reference
to menus that list items priced and
ordered seperately. If you want to
give your guests plenty of flexibility,
list your options individually on an
à la carte menu. They will pay for
each individual side they select.

11.  DU JOUR
MENU
 Du jour means "of the day", and the
term isn't limited to soups or cocktails.
Du jour menus offer flexibility for small
and busy restaurants because they can
be customized every day or even
throughout the day. These menus, which
are commonly written on chalkboards or
displayed on digital displays, may
include anything from a single special
item to a list of that day's entrée
choices. They are usually presented in
conjunction with a standard, static
menu.

12.  CYCLE MENU
 A cycle menu is a series of menus that
is repeated over a specific period of
time, such as 4 weeks. The menu is
different each day during the cycle.
And, At the end of the cycle, the menu
is repeated.

13.  PRIX FIXE MENU
 French for "fixed price", prix fixe describes a
menu that quite literally has a fixed price.
There may be multiple options for each
course, but ultimately, every guest will
receive the same number of courses – usually
an appetizer, salad or soup, entrée, and
dessert – and pay the same standard price no
matter which individual selections they
choose. Prix Fixe menus could also be
referred to as Special Occasion menus, as
they are commonly used only for special
occasions such as Thanksgiving, Christmas, or
Easter.

14.  Table d'hôte
MENU
 It is a fixed menu with limited number
of courses for a set price. A limited
choice may be given for each course. A
table d'hôte menu is also excellent
choice for holiday meals and cuisine
that encourages sharing, such as
Easter brunch or Spanish tapas.

15.  BEVERAGE MENU
 If you offer multiple beer, wine, cocktail, or
even juice and soda options, you may want
to separate them onto a distinct beverage
menu. Guests who start with water may order
drinks later if they have a beverage menu to
peruse as they eat. Some beverage menus
feature pictures of specialty cocktails,
extensive lists of craft beer selections, or
information about the ingredients and
traditions that inspired each beverage.

16.  DESSERT MENU
 Many standard menus have dessert sections
but because servers collect menus after the
entrées are ordered, guests can't refer to
these sections later. That's why some
restaurants offer separate dessert menus,
which may be displayed right on the tables
or handed out after all guests are finished
eating. Upscale restaurants may even roll out
a dessert cart that features each item on the
menu, which makes it harder to resist sweet
treats even if everyone's
full. The dessert menu is a list of the
desserts that are available.

17.  STATIC MENU
 A static menu is a menu that is often
laminated for easy cleanup. It is usually
separated into groups such as appetizers,
soups and salads, entrees, desserts, etc. Fast
food restaurants often have these types of
menus. They are the most common.

19. Food Items Used as
Accompaniments

20. Accompaniments are offered to enhance the
taste and flavor of the main dish or to
counteract its richness. This will be
introduced during the serving of food.

21. Apple sauce - Puree cooking apple,
slightly sweetened with some amount of
sugar usually used for roast pork or roast
chicken. 2. Chili sauce – Chinese flavor
hot, hot sauce vinegar flavor with chili,
served in Chinese-style foods

22. Chili vinegar
– Chili with white vinegar, is a good
accompaniment of oyster.
Chili in mayonnaise
– all-purpose cream, mayonnaise,
black pepper, and a dash of salt is for
roasted pork or beef with blended of
vegetables.

23. Cranberry sauce
– this sauce is made from cranberries usually available as
proprietary sauce. It can be served hot or cold, and best for
turkey.
Balsamic chili vinegar
– small amount of balsamic, white vinegar and amount of chili
and sugar, used as a dressing for all types of vegetable salad.
French dressing
– this dressing is made from oil and wine vinegar or Lemon juice
with seasoning. Mustard and herbs may be added and it can be
used as a dressing for salads

25. Dietary Requirements and Cultural Needs of Customers
There are a variety of medical condition, including
allergies, which are common. Although each customer
will usually know what they can and cannot eat, it is
important that when asked, a server is able to accurately
describe the dishes so that the customer can make the
appropriate choice. The waiter/waitress should never
guess, and if in doubt, should seek further information.

26. Examples of Common Dietary
Concerns of Customers

27. Allergies - Food items that are known to cause
allergies include the gluten in wheat, cereal, peanut,
sesame seeds, milk, fish, eggs, tropical fruits etc.
Diabetic- This refers to the ineffectiveness of the
body to control the level of insulin within the blood.
An appropriate diet may include foods listed in the
low cholesterol section and the avoidance of dishes
with high sugar content.

28. Low Cholesterol- Diet may include
polyunsaturated fats and may include limited
quantities of animal fats. Other items eaten may
include lean, broiled, or grilled meat, fish, fruit and
vegetable, and low-fat milk, cheese and yoghurt.
Low sodium- This requires a limiting in the
amount of sodium or salt consumed. Diet will
include low sodium / salt food and cooking with
very limited or no salt.

29. Cultural and Religious Dietary
influences

30. Hindu
Do not eat beef and rarely eat poultry and pork. Some
Hindus will not eat any eggs, meat, and fish. Diets may
include milk, cheese, and vegetarian dishes.
Jew
Only “clean” (kosher) animals may be consumed. Jews do
not eat pork or pork product, seafood, or animal meat and
gelatin from beasts considered to be unclean or not
slaughtered according to the prescribed manner.
There are restrictions placed on method of preparation
and cookery. The preparation and eating of meat and dairy
product in the same meal is not allowed.

31. Muslim –
Will not eat, offal (edible internal organs)
or animal fat unless it is halal (lawful, as
required under Islamic Dietary Law) meat.
Will not consume alcohol even when used
in cooking.

32. Sikhs
(members of Indian religion who broke away
from Hinduism during the 16th century) Do not eat
beef or pork.
Some will keep to a vegetarian diet. Other may
eat fish, mutton (animal protein) cheese and eggs.
They will not eat halal meat.

33. Rastafarians (member of Afro –
Caribbean Religions Group). Will not
eat any processed foods, pork, or fish
without fins (e. g. eels). Will not
consume tea, coffee, or alcohol.

34. Rastafarians (member of Afro
–
Caribbean Religions
Group). Will not eat any
processed foods, pork, or
fish without fins (e. g. eels).
Will not consume tea,
coffee, or alcohol.

35. Vegetarianism
Vegetarianism may be derived from
cultural, religious, moral, ethical, or
physiological consideration
Food description should be accurate

36. Direction: Read the questions carefully. Identify the
correct type of menu.
1. French phrase, which literally means “hosts table”. It
offers one or more variants of each dish for fixed prices.
2. Most common type of menu or pee-determined menu
that does not change every day.
Set of dishes or menu items that is different for each day
during a cycle and repeats.
4. Variety of menu which shows portioned dishes, and
each dish is priced separately.
5. Typically has burgers, fried chicken, hotdogs,
sandwiches, French fries, noodles or ice cream

37. Direction: Write the best accompaniment for the following
foods.

38. Direction: Make an a la Carte menu, create your own
design. You will be graded based on this rubric

39. 1. As a waiter or waitress in a restaurant, why
there is a need for you to be acquainted of
the menu offering, and its corresponding
price?
2. Why there is a need for you to check
customers preferences such as dietary and
religious restrictions?
3. If the menu is not available what would you
offer as substitute?
Reflection

40. You will be celebrating your birthday next month
with traditional Filipino theme. You are tasked to
plan and create an Ala Carte menu of Filipino
dishes, with choices available for guests with
dietary requirements
Task/Challenge Layout your own Filipino Themed Menu
with descriptions of each item. Use MS Word and other
editing applications that are available in order to create
your output. Print your output and submit the hard copy
to your teacher/facilitator. Or, you can send a soft copy of
your menu on the link provided by your
teacher/facilitator

42. Types Of Food and Beverages

43.  TABLE SERVICE- Table service is food ordered by the customer at thetable and served to the
customer's table by waiters and waitresses, also known as "servers". Table serviceis common in
most restaurants. With table service, the customer generally pays at the end of meal.
 ENGLISH SERVICE-Method of serving private dining room or restaurant food in which a waiter or
waitress serves each guest from a large dish, starting with the host or hostess (or a guest of honor, if
any) at the head of the table.
 FRENCH SERVICE-Method of serving private dining or restaurant food in which partially cooked food
is brought from the kitchen on a cart which is used also for the final cooking. Food is completed in
front of the guests and served by a waiter or waitress who offers a dish to each guest who helps
himself or herself.
 SILVER SERVICE-Silver service is a method of foodservice at the table, with waiter transferring food
from a serving dish to the guest's plate, always from the left. It is performed by a waiter by
using serviceforks and spoons from the diner's left

44.  AMERICAN SERVICE-A method of serving hotel or restaurant food, in which portions of food are
placed on plates in kitchen (except for bread and butter and salads which are served on the table) by
the establishment's employees and served to each guest by a waiter or waitress. See also
English service and French service.
 RUSSIAN SERVICE-Russian service. Formal and elegant service very similar to (but faster and less
expensive than) french service, except that the food is completed (prepared and garnished) in the
kitchen and only one waiter (server) is used.
 CART SERVICE-The food is prepared and assembled at tableside. The guests select food from
the cart while sitting at their tables and are later served from the right. It is offered for small groups of
VIPs. Banquet French Service − The food is prepared in the kitchen.
 SELF SERVICE-In this type of service, the guests enter the dining area and select food items. They pay
for coupons of respective food items. They go to food counter and give the coupons to avail the
chosen food. The guests are required to take their own plates to the table and eat.

45.  BUFFET SERVICE-A buffet is a system of serving meals in which food is placed in a public area where
the diners serve themselves. A form of service à la française, buffets are offered at various places
including hotels,restaurants, and many social events.
 CAFETERIA SERVICE-This styles caters to a large numbers of customers at a reasonable price. The
customers choose from the foods on display at the counter, place the food on the tray, and carry them
to the dining table. Usually, the foods are prepared in advance and are ready to be served.
 ROOM SERVICE-Room service or in-room dining is a hotel serviceenabling guests to choose items
of food and drink for delivery to their hotel room for consumption. ... It is uncommon for room
service to be offered in hotels that are not high-end, or in motels.