This document discusses menus used in food service establishments. It describes the main types of menus including table d'hôte, à la carte, plat du jour, and cyclic menus. It outlines the key characteristics and order of each type. The document also details the standard sequence of French classical courses in an à la carte menu as well as categories in an Indian à la carte menu. Finally, it emphasizes that understanding menus is essential for managerial and operational decisions in food service.

1. Menu
Menu

2. Menu
At the end of the class, you will be able to
 Know the meaning and functions of menu
 understand the basic types of menu, and their features
 know the sequence of French classical menu
 know the sequence of French classical courses in à la carte menu
 design Indian à la carte menu

3. Menu
 A menu is a list of dishes available for sale in a food service outlet
or that can be served at a meal

4. Menu
 Every sector of the food and beverage (F&B) industry, whether
operating for commercial or welfare purpose, large or small, uses
a menu. It not only informs the guests what the available dishes
are, but also helps the operator know what he/she is going to
prepare.

5. Menu
 The menu is the basis upon which all managerial and operational
activities of the food and beverage operations depend.

6. Functions of Menu
 Basis for operations
 Communication device
 Effective sales tool
 Image builder

7. Types of Menu
 Menus offered by various food service establishments come under
the following two categories:
1. Table d’hôte menu
2. À la carte menu

8. Table d’hôte menu
The key characteristics of this type of menu are as
follows:
 Set number of courses
 Limited choice within each course or amongst
courses
 Set price for all courses
 Food prepared beforehand and available at a set
time
Types of Menu

9. Table d'hôte Menu

10. Types of Menu
À la Carte Menu
The key characteristics of this type of menu are as follows:
 Extensive choice of dishes within each course/category
 Each dish is priced separately
 Dishes are cooked as per order
 Each dish has a waiting time
 Customers are billed according to the order placed
 Short description is mentioned under each dish

11. Table d'hôte and À la carte Menus

12. Other types of Menu
 Plat du jour
 Carte du jour
 Cyclic Menu

13. Plat du jour
• It means specialty of the day. Chefs make a few
special dishes which are normally the main course;
however, other courses, such as fish, sweets, and so
on, may also be included depending on the
geographical location of the restaurant.
• These special dishes can be introduced for every
meal, every day, every week according to catering
policy of the restaurant.

14.  Pricing of these dishes is higher than prices quoted
for other dishes of the same category in an a la
carte menu. This is because it is the chef’s special.
Special dishes are communicated to guest in many
ways- in the form of inserts, tent cards, display on
boards, and so on.

15. Plat du jour
 Advantages
 It acts as an effective sales tool.
 It adds up to the image of the restaurant.
 It reflects the skill of the chef and motivates him
and his staff to introduce new recipes.
 It gives an edge over the competitor since this menu
introduces very special dishes that are exclusive to
the restaurant.

16. Plat du jour
 Limitations
 If unsold. It results in food wastage since specialty
dishes call for ingredients that are either not used
in preparation of regular dishes of the menu or are
treated differently.

17.  In French it means card of the day. It refers to all
menus of the day, combining a la carte, table d’ hote,
and plate du jour menus.

18. • It is a series of table d’ hote menus for a set period
of time, say for four weeks, which are repeated for a
particular period, say for six months. After six
months, a new set of menus will be prepared.
• The length of the cyclic menu depends on season of
year, availability of ingredients, and catering policy
of the establishment. After a certain period, a new
set of menu is prepared.
• The consumers pay for the meals either in advance
or at the end of the month

19. Cyclic menus
• Advantages
– Effective cost control
– Stocking of unnecessary goods is avoided
– Does not need more of storage area for perishables as
the can be procured daily.
– Food wastage is almost nil
– Easy to plan the production schedule
– Labour requirement can be well planned
– Fewer cooking equipment required.
– Limitations
– Consumers have no choice but to but to take what is
offered

20. French Classical Courses
1. Appetizer ( Hors d’oeuvre)
2. Soup ( Potage)
3. Eggs/Pastas ( Oeufs/Farineux)
4. Fish ( Poisson)
5. Entrée
6. Joint ( Relevé)
7. Sorbet
8. Roast ( Rôti)
9. Vegetables ( Légumes)

21. French Classical Courses
10.Sweets ( Entremets)
11.Cheese/ Savoury ( Fromage/ Savoureux)
12.Fruits ( Dessert)
13.Coffee ( café)

22. Order of Category of Continental Dishes
in À la Carte Menu
1. Hors d’oeuvre – Appetizer
2. Potage – Soup
3. Oeufs – Eggs
4. Farineux – Pastas
5. Poisson – Fish
6. Entrée – Entree
7. Relevé – Joint
8. Sorbet – Sorbet
9. Rôti – Roast

23. Order of Category of Continental Dishes
in À la Carte Menu
10. Légumes – Vegetables
11. Salade – Salad
12. Buffet froid – Cold buffet
13. Entremets – Sweets
14. Fromage – Cheese
15. Savoureux – Savoury
16. Dessert – Fruits and nuts
17. Boissons – Beverages

24. Order of Category of Indian Dishes in À la
Carte Menu
Starters
Soups
Indian breads
Kebabs and tikkas
Gravies and masalas
– Eggs
– Fish
– Mutton
– Chicken
– Paneer
– Vegetables

25. Order of Category of Indian Dishes in À la
Carte Menu
 Dry
– Eggs
– Fish
– Mutton
– Chicken
– Paneer
– Vegetables

26. Order of Category of Indian Dishes in À la
Carte Menu
 Biryani, pulao, and rice
 Dal
 Raita and other
 accompaniments
 Sweets
 Beverages

27. Points to Remember
 The menu forms the basis for all managerial and operational
decisions.
 There are basically two types of menu—table d’hôte and à la carte
 Each of these menus has its own advantages and limitations
 Cyclic menus are followed in institutional catering. These menus
are framed based on the cost allocation.
 The food service professionals must have thorough knowledge of
the French classical courses. The sequence of these courses is
important for compiling a well-balanced menu ,be it table d’hôte
or à la carte.