The document outlines various types of menus found in food service, including 'à la carte' and 'table d’hôte' as primary types, each with distinct characteristics relating to choice, pricing, and preparation. Additionally, it describes other menu types such as static, du jour, cyclic, and specific meal menus like breakfast and children’s menus. Overall, it emphasizes how the structure of a menu can impact guest satisfaction and dining experience.

1. TYPES OF MENU
Made by: Aditya kr. Tiwari
Roll no.: 00211002218

2. CONTENT
• Introduction
• Division of Menu
• A’ la Carté
• Table d’ Hôte
• Some other Types

3. INTRODUCTION
The menu is a list of food and beverage items
that can be offered by a food service outlet. 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."

4. DIVISION OF MENU
TYPES
OF
MENU
A’ la Carté
Table d’
Hôte
Other
Types

5. A’ la Carté
• This means “According to the
Card”.
• It’s an elaborate menu.
• It is more expensive if similar
meal is chosen.
• It is cooked almost fresh.
• It has a wider choice.
• Guest satisfaction level is high.

6. Table d’ Hôte
• This means “Table of the Host”.
• It’s a small menu.
• It is economical as a complete
meal.
• It is cooked in advance.
• There is very little or no choice.
• Guest satisfaction level is low.

7. Some other Types
• STATIC MENU - A static menu is one that offers the
same dishes everyday.

8. • Du jour menu - This
kind of menu
features an item of
the day and changes
every day. They are
usually focused on
seasonal items.

9. • Plat du Jour:
It’s called as “Plate of
the day”. It is a special
dish of a particular day.

10. • CYCLIC MENU: The menu changes every day
for a particular week or on a fortnight basis.

11. • BREAKFAST MENUS: Menu offering a variety of
dishes for breakfast.
• BRUNCH MENUS: Menu designed for guests who
wish to wake up late in the morning.
• LUNCH MENUS: Menu offering a variety of dishes
specific for lunch time. It can vary from light meals to
elaborate ones.
• DINNER MENUS: Having wide variety of dishes
and usually accompanied with an alcoholic menu.

12. • 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.
• Children’s menus: Menu designed for kids.
• Diet menus: Menus for health conscious
persons.

13. THE END