The document discusses different types of menus, including table d'hote menus which offer a fixed number of courses at a set price and time, and a la carte menus which allow more extensive choices with individually priced dishes that may have longer wait times. It also covers important considerations for menu composition, such as selecting harmonizing dishes across courses that appeal to both sight and taste, and factors to consider for menu planning like the type of establishment, season, and capabilities of kitchen staff.

1. THE MENU
 A list of items
served at a meal
 Primarily a selling
aid

6. TYPES OF
MENUS
 TABLE
D’HOTE
 Fixed number of
courses
 Limited choice within
each course
 Selling price is fixed
 Food usually
available at a set
time

7. TYPES OF
MENUS
 A LA CARTE  Choice generally
more extensive
 Each dish priced
separately
 There may be longer
waiting times as
some dishes are
cooked or finished
to order

8. MENU
COMPOSITION
 An art which needs careful selection of
dishes for the different courses so that
each dish harmonizes with the other
 The dishes produced should please the
eye and the palate
 Menus should provide nutritious
food,tempt the appetite and satisfy
guests

9. IMPORTANT POINTS
FOR MENU PLANNING
 Type of meal
 Type of
establishment(hotel,hostel,hospital,etc.)
 Type of clientele
 Season of the year and seasonal availability
 Occasion
 Capabilities of kitchen personnel
 Balance of menus

12. THANK YOU!!