Menu design for menu and meals

1. The Menu

2. What is menu?
A menu is a list of prepared food available to customer.
It determines the styles and types of service, the décor,
and the table setting.
A printed list of food items for snacks, breakfast, lunch
and dinner.
For a food service manager and/or a menu planner, a
menu refers to a program or a plan influencing aspects of
the food service organization.

3. Types of Menu
Can be categorized by method of
pricing.
Depending on the degree of choice
offered

4. A la Carte
From the French meaning “according to
the card.”
This menu enables the customers to
choose the type of dish.
Each dish is priced separately but
arranged in courses.

6. A typical a la carte menu has the
following parts:
Appetizers/ soups
Main course
Vegetables
Salads
Desserts
Beverages

7. Table d’hÔte
A French for “table of the host.”
This menu offers a complete meal at
a fixed price.

9. It consists of a limited number of courses,
commonly a three-course meal with coffee like
the following:
Appetizer/ soup
Main course
Dessert
Beverage

10. Function menu
It is for special occasions such as
weddings, debuts, anniversaries, etc.
This menu has a fixed price and is
chosen beforehand.
This may consists of four-eight courses
depending on the time and cost.

13. Cycle Menu
A planned set of menus that rotate
at intervals of six to thirty days. This
cycle length depends on the type of
food service operation.

15. Menu Planning
A menu planner must always keep in mind
that customers should be satisfied with the
food served.

16. Considerations to follow when planning a
menu:
Mission and objectives of the food service
business
Variety of food.
Number of customers to be served.
Skill of the staff.

17. The budget.
Equipment and facilities
The style of service
Food trends, habits, and preferences.

18. Menu Pattern and Meal Plan
Menu pattern is an outline of food to be
included in each meal and the extent of
choices available.
Meal plan is the number of meal
opportunities offered over a specified
period of time , usually 24 hours.

19. Traditional Meal Plan
 Three meal a day:
Breakfast
Lunch
Dinner

20. Example:
Breakfast
Juice or fruit
Cereal
Egg/ breakfast meat
Toast/bread
Choice of beverages (e.g., tea, coffee, milk)

21. Lunch
Soup/appetizer
Main course
Vegetable/salad
Rice/bread
Dessert
Choice of beverage

22. Dinner
Soup/appetizer
Main course (meat, fish, poultry)
Vegetable/ salad
Dessert
Choice of beverage

23. Menu Writing
Menu Card is a very important marketing tool,
should be designed and worded to appeal to
and influence customers to choose food items
the food service business sells.
The menu card should be of size that can be
easily handled by the customers.
It should be clean, simple in format with
appropriate print size.

24. Rules to follow in writing a menu
card:
Capitalize the first letter of all words except
prepositions and conjunctions.
Present the menu items in the order in which they
are served.
Arrange the menu symmetrically.
Refrain from pricing the food items
Relegate the beverage as the last item of the course
it is served with.

25. However, a menu card presented to
customers may also follow a
different format and may bear
food item prices.