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CHAPTER 4.ppt
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- 2. MENU A menuis a list of food and beverage items. To plan a profitable menu, a foodservice professional must identify the style of menu to be used A la carte everything on the menu is priced separately, from appetizers to dessert. Semi ala carte appetizers,soups and desserts usually are priced separately. the entrée includes salad, potato, vegetables and sometimes beverages Prix menu a complete meal at a set price
- 3. Breakfast menu • Ala carte & semi a la carte • A la carte offers – juices, cereals,eggs, meats, pancakes, French toast, waffles, bakery goods, side dishes and beverages. • Semi a la carte – wide variety of combination. Two eggs any style with bacon or sausage served with toast or three pancakes with syrup and bacon or sausage served with home fries. • Prices - low to moderate • Breakfast service – American service
- 4. Brunch menu • Consistsof breakfast and luncheon menu • Served from 10.00 am to 3.00 pm • Menu offers – juices, fruit appertizer, soup, sandwiches, breakfast items • Menu is a la carte & semi a la carte • Items served individually, but eggs and omelets served with accompaniments.
- 5. Luncheon menu • Ala carte & semi a la carte • A la carte menu – appetizers, salads, cols and hot sandwiches, entrée, desserts and beverages • Semi a la carte – lists entrée served with salad, vegetables, potato or rice • Offer daily special, such as soup, sandwiches or pasta • Prices – low to high • Items are normally baked, barbecued, braised, broiled, fried, grilled, poached, roasted, sautéed, simmered, smoked and steamed. • Luncheon service – American service (quick and efficient)
- 6. Dinner menu Combination ofa la carte and semi a la carte A la carte item – salad, soups and side dishes Semi a la carte – pasta classics, vegetarians entrée, meatless pastas or entrée served with salad. Has more appetizers and entrée than a luncheon menu Dinner service – American, French or Russian services
- 7. • American service one servser takes order and brings it ot table. table is then cleared and reset by a buser French service at high end restaurant Involves table side cooking A geuridon or cart, come with heating unit (rechaud) is used. most items uncooked, or semi prepared then placed on the gueridon, cooked and rechaud then served to patron.
- 8. • French service –Requires 2 servers – chef the rang (captain) & commis the rang (assistant) – Captain • Takes order • Table side cooking • Bring beverages, appetizers, entrees and dessert – Assistant • Bring the bread and butter • Clear each courses • Crumbing table • Serves coffee and or tea – Sommelier • Wine steward – Makes wine recommendations – Takes the order, present and serves to the guest.
- 9. • Russian service –Entrée, vegetables and potatoes are prepared in the kitchen, placed on a silver platter, then served on the guest’s plate – In modified Russian service • Seafood or specialty restaurant, the server serves entrée from a casserole using serving spoon and fork. • Tasting menu – Prix fixe and usually added feature to the dinner menu. – Popular in white-tablecloth establishment & expensive – Menu – several courses ranging from five course up to eight course tasting. – Within each course has a choice of two offerings from which to choose and each course is traditionally paired with a selected wine.
- 10. • Special occasionmenu – Prix fixe style and includes choice of appetizers, soup, salad, entree. May offer alcoholic beverage. – Menu display a theme or season on the cover of the menu, and the food items – Garnishes should be typical of that particular season. – Restaurant also will décor according to the theme – Special occasion menu service – American service • Ethnic menu – Semi a la carte or a la carte. – Offer selection menu from country cuisine. – The descriptions of the appetizers, soup, salads and entrée, vegetables , potatoes and dessert are often written in the language used in the country. – Style of service – American service
- 11. Specialty menu Combination bothsemi a la carte and a la carte A la carte – appetizer, soup, salad and desserts Semi a la carte – entrée, vegetables, potatoes and rice Usually offers, steak, seafood or chicken. Cross utilization – food listings should e prepared in a variety of ways. A seafood specially restaurant employe cooking – baking, broiling, frying, grilling, poaching, sautéing, smoking, steaming. To offer option items such as beef and chicken Seafood = freshness, purchase daily. Type of service – American service
- 12. • Catering menu –Provide food and beverages from central kitchen. – Advantages of having function catered - • Everything is provided for • Guest can sit back and enjoy event without any overall concern. – Offer set menu – Menu listings are selected by the chef and catering banquet manager. – The arrangement of courses on the menu is set as well. – Menu begins with light food items then heavier items. – Catered meals can be simple to elaborate, from a simple breakfast buffet, a special theme menu, a complete luncheon or dinner buffet etc. – Prices for catering can be expensive because they provides everything • Function space, spaces, tables, chairs, eating utensils and flatware, entertainment
- 13. Room servicemenu A la carte, semi a la carte or prix fixe May consists of a complete wine list and liquor list appetizers, soup, salad, hot and cold entrée, hot and cold sandwiches, accompaniment and an assortment of dessert. Guests phone in orders that are prepared, placed on a service tray or table and delivered to the guest’s room. Menu may be more expensive than same menu in dining room. Institutional menu Menu is utilized in hospitals, health care centre, schools, colleges, universities, correctional facilities, military facilities Menu are nutritionally balanced and include items from all the recommended food intake
- 14. – Use cyclemenu to alleviate boredom. – A cycle menu is one that has different items on the menu each day for a period of two to five weeks – Chef who prepare these menu must have a knowledge on special diet and soft diet. • Wine menu – Menu may be incorporated in dinner menu or listed as separate menu dedicated solely to wines. – An extensive selection of wines usually 20 or more, requires a separate list – Should include a variety of types and selections of wines that range in price. – A name of wine, country origin, year of vintage, its price, bin number is include in extensive menu – A description of style, taste, flavor and pairing compatibility with certain foods may also be offered.
- 15. • Dessert menu –Menu may be utilized to list and describe a restaurant’s offerings – May be used in and of themselves or in conjunction with a dessert tray or a dessert cart presentation. – Displaying desserts on a tray or cart allows customer to view the restaurant’s signature. – Price is fairly extensive, a separate menu requires. – Listing of the menu must have descriptive copy. – Some dessert also include a list of special coffee, teas and after dinner drink for customers who may not want dessert after a rich meal.
- 16. • Tea menu –Most hotel and restaurant serve low and high teas. – A low tea • Light tea, includes – a loose tea selections – Crumpets – Crustless sandwiches – Dessert – Candies – Petit fours – A high tea • Afternoon tea – served in late afternoon and serve as light meal – Variety of a loose tea – Scones – Crumpets – Tartlets – Cookies – Cakes – Sandwiches – Champagne
- 17. • Lounge menu –A la carte or semi a la carte – A la carte – appetizers, soup, salad sandwiches items – Semi a la carte – entrée selections served with vegetables, potatoe or rice – Lounge menu found in hotels, inns, spas where patrons can select food items that easily prepared and less expensive than in dining room. – Patrons utilize lounge service in the late afternoon or late evening, which allow the establishment to market light foods and beverages at times when the demand for full-service meals is down.