Menu, its types and menu planning

MENU & MENU PLANNING
What is a menu?
The menu is a list of food and
beverage items that can be offered by
a food service outlet.
The menu ," like much of the
terminology of cuisine, is French in
origin. It ultimately derives from Latin
"minutus," something made small.
The original menus that offered
consumers choices were prepared on
a small chalkboard, in French a carte;
so foods chosen from a bill of fare are
described as "à la carte," "according
to the board."

Importance of a menu:
SELLS: It is a great silent sales
person and stimulates sales. Great
pain is taken while compiling the
menu.

IMAGE : It is a signature of a
restaurant. It has to be attractive,
informative and appealing. It
promotes the image of the
property.

IDENTITY: It identifies the
restaurant theme.

EXPERIENCE: It contributes to the
dining experience. Guests find
something to talk about the menu
and often collect menus for the
home.

INFORMATIVE: It informs the
guest about every aspect of the
restaurant. Eg. Price of a dish,
budget meals, description of a dish
etc.

GUIDE: It helps the guest in
making a good choice for himself.
The menu is divided into different
courses and every course has a
choice so guest can choose from a
variety of dishes.

TYPES OF MENU:
BY PRICE
BY SCHEDULE
BY MEAL TIMES
BY SPECIALITY

TYPES OF MENU:
BY PRICE
1) A LA CARTE MENU:
Each food item is priced
individually.
Guest can choose anything from
the menu
Dishes made as per order.
Dishes can be modified.

TYPES OF MENU:
BY PRICE
2) TABLE D’HOTE MENU:
Menu priced as a whole.
Guest has a limited choice.
Dishes made as prepared in
advance.
Dishes cannot be modified.

TYPES OF MENU:
BY PRICE
3) COMBINATION MENU:
Menu combines both a la carte and
table d’hote menus.

TYPES OF MENU:
BY MEAL SCHEDULES
1) FIXED MENUS:
Menu which never change for a
period of time. Particularly
used in establishments where
there is a less frequency of
guests or guests who are
coming for a short visit. Also
widely used in fast food joints
and some other catering
establishments.

TYPES OF MENU:
BY MEAL SCHEDULES
2) CYCLIC MENUS:
Menu which change after a
certain period of time, can be
daily weekly or monthly.
Industrial canteens & corporate
houses offer such menus for
the staff members.

TYPES OF MENU:
BY MEAL TIMES
1) BREAKFAST MENUS:
Menu offering a variety of
dishes for breakfast.

TYPES OF MENU:
BY MEAL TIMES
2) LUNCH MENUS:
Menu offering a variety of
dishes specific for lunch time. It
can vary from light meals to
elaborate ones.
3)DINNER MENUS
Menu offering a wide variety of
dishes and usually accompanied
with an alcoholic menu.

TYPES OF MENU:
BY MEAL TIMES
4) BRUNCH MENUS:
Menu designed for guests who
wish to wake up late in the
morning. Brunch is a
combination of breakfast and
lunch and spread well beyond
breakfast timings.

TYPES OF MENU:
BY MEAL TIMES
5) SNACK MENUS:
Menu designed to supply quick
dishes in between large meals.
Most popular with students
and casual eaters. Lightly
priced and small in portion
size.

TYPES OF MENU:
BY SPECIALITY
1) Poolside menus:
Menu designed to provide
small dishes in the poolside
area.

TYPES OF MENU:
BY SPECIALITY
2) Children’s menus:
Menu designed for kids.
3) Diet menus:
Menus for health conscious
persons.
4) Wine menus:
Specializes in offering different
types of wine.

Menu planning:
Menu planning is the process of organizing meals ahead of time.
The main course and sides are determined in advance, and
menus can be planned for the week or month.
There are various factors involved in planning of a menu before
startup of any restaurant or hotel:

Menu planning:
Factors to Consider in Menu Planning
• Availability of Foods- A menu is primarily based on what can
be bought in the market. In fact, this should really be the basis
for planning for planning specific dishes. Always consider
food in season. Think of available ingredients as substitutes for
those off-season.
• Food Habits of Costumers- Food managers can take a survey
in the vicinity where food establishment is located. The survey
can consider the culture of the people living in the vicinity
(their customs, traditions, religion and etc.) People will
patronize a food establishment where their needs and desires,
as well as their beliefs and practices are not violated in the
food they eat.

Menu planning:
• Amount of Money Available- A food establishment has a
definite budget intended for food preparation. Control in
expenses, by operating within a given budget, allows the food
manager to predict cost and, at the same time, predict profit.
It is important, however, that expenses incurred in food
compensates for the bulk of sale expected or predicted for
the day.
• Amount of Time Available- Food preparations must meet
deadlines. Costumers have their own meal schedule to meet.
Quick service is one important asset of an ideal establishment.
Food ordered should be prepared in the shortest time
possible. To realize this, time-saving techniques must be
employed by the cooks especially if orders keep coming in.

Menu planning:
• Type of Consumers- This refers to the age, sex, occupation,
socio-economic status, and nutritional needs of the costumers.
For instance, the school canteen where students are the major
patrons of the establishment, the canteen manager must offer
foods high in carbohydrates and protein since most of the
students are growing kids.
• Environmental Conditions- Here, one thinks of hot summer
months and the cold rainy months. Specific dishes offered in
food establishments should consider the environmental
temperatures. Special hot foods can be offered on cold rainy
days and vice versa. Aside from the regular menu of the
establishment, will be seasonal offerings in keeping with the
conditions of the environment.

Menu planning:
• Occasions- special occasions like Christmas, birthdays,
anniversaries and etc. require special menus. The manager
must prepare a complete list of main dishes, entrees,
appetizers, salads and desserts from which patrons will choose
from.
• Types of Business- this includes the kind of food establishment
you will have, either luxurious, canteens, coffee shop,
cafeteria and the likes.
• Hours of Business- includes the time of the day that the
establishment will be opened.
• Types of Menu- the type of menu is considered in this factor.
It will be either A La Carte, or Du Jour Menu. And the way
these foods will be served-buffet, self-service or sit-down.

Menu planning:
• Personnel and Facilities- includes the number of employees needed
to work in different areas such as in preparation, cooking and
service.
• POINTS TO BE CONSIDERED IN PERSONNELS AND
FACILITIES
• To plan menus adequately, it is important to analyze your
prospective costumers.
• The menu affects the number of people employed.
• The kitchen facilities and kitchen layouts including the service area,
affect the menu.
• The menu affects the way food is prepared and the size of the
portion served.

Menu, its types and menu planning

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