FOODSERVICE MENU

1. Chapter 4
FOODSERVICE MENU

2. MENU
 A menu is 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
• A la 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
• Consists of 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
• A la 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 of a 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 occasion menu
– 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 both semi 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 service menu
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 cycle menu 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.