Types of Menu
TYPES OF MENU
There are different types of menu available in food and beverage outlets in open market or in high class hotels.
A’ la Carté: This is a French word and means “According to the Card or Customer’s Order”
It’s a list of all the dishes available in a particular restaurant. In this menu, the guests may select separately to compile his or her menu and is required to pay only for the food or beverage items ordered.
¬ Special characteristic features are: -
• Extensive choice in food and beverages within each course and in categories.
• Each dish is priced separately
• Dishes are cooked as per the order.
• Each dish ordered has a waiting time.
• Customers are billed as per their order.
• Every dish has a short description underneath to explain the dish.
• Dishes are semi-prepared beforehand and finished off at the time of their order.
This type of menu is available in all types of food and beverage outlets except for banquets, flight catering, institutional catering and welfare catering.
¬ Advantages: -
• Customers have extensive choose to choose from.
• Customers have to pay only for the dishes ordered.
• Need of children, old aged and others can be catered to.
• Freshly cooked food is offered.
¬ Disadvantages: -
• Needs more kitchen space, kitchen and service equipment.
• More Mise – en – place is required to be done.
• Requires more kitchen staff.
• Work load of the kitchen and service staff is not evenly distributed.
• More food wastage is there.
• Food Cost cannot be controlled, as the customer’s preferences cannot be predicted.
Table d’ Hôte: This is a French word and means “Table of the Host”
In this, the meal is provided at a fixed price and the customer has to pay for the complete meal no matter him/her consuming the whole meal or not. A limited choice may be given to the
There are different types of menu available in food and beverage outlets in open market or in high class hotels.
A’ la Carté: This is a French word and means “According to the Card or Customer’s Order”
It’s a list of all the dishes available in a particular restaurant. In this menu, the guests may select separately to compile his or her menu and is required to pay only for the food or beverage items ordered.
¬ Special characteristic features are: -
• Extensive choice in food and beverages within each course and in categories.
• Each dish is priced separately
• Dishes are cooked as per the order.
• Each dish ordered has a waiting time.
• Customers are billed as per their order.
• Every dish has a short description underneath to explain the dish.
• Dishes are semi-prepared beforehand and finished off at the time of their order.
This type of menu is available in all types of food and beverage outlets except for banquets, flight catering, institutional catering and welfare catering.
¬ Advantages: -
• Customers have extensive choose to choose from.
• Customers have to pay only for the dishes ordered.
• Need of children, old aged and others can be catered to.
• Freshly cooked food is offered.
¬ Disadvantages: -
• Needs more kitchen space, kitchen and service equipment.
• More Mise – en – place is required to be done.
• Requires more kitchen staff.
• Work load of the kitchen and service staff is not evenly distributed.
• More food wastage is there.
• Food Cost cannot be controlled, as the customer’s preferences cannot be predicted.
Table d’ Hôte: This is a French word and means “Table of the Host”
In this, the meal is provided at a fixed price and the customer has to pay for the complete meal no matter him/her consuming the whole meal or not. A limited choice may be given to the