CHAPTER 6
MENU
Learning Objectives :
At the end of the lesson, the students must be able to :
1. Explain what a menu is.
2. Enumerate and discuss ways to classify menu.
3. Enumerate and explain the content of food menus.
WHAT IS A MENU?
The menu refers to all the food and beverage items served in the
establishment. In the food & beverage operations, there is a general belief that
everything starts with the menu. The menu dictates much about how the
operations will be organized and managed, the extent to which it will meet its goals,
and even how the building itself-especially the interior-should be designed and
constructed. For managers, the menu tells them what food and beverage should
be prepared, the types of equipment to have, the number and qualifications of
employees to hire and even the budget they should set for the operations. It also
communicates the operations image and contributes to the overall meal
experience by helping to set a mood and build interest and excitement. For
production employees, the menu dictates what foods must be purchased, prepared
and served. Production planning is dependent on the menu.
MENU PLANNING HISTORY
In 1541, Duke Henry of Brunswick referred to a long paper during a
banquet. He claimed that it was a programmed of dishes, which enabled him to
save his appetite for those that followed. The menu or ‘bill of fare’ thus originated.
Initially it was very large and was placed at the end of the table for the guest’s
reference. With the passage of time, menus became smaller and allowed for a
number of copies per table.
FACTORS IN WRITING A MENU
The terms of menu should be expressed accurately, providing an
appropriate and detailed description of quality, size, preparation and composition
of dishes. A menu is basically designed to inform customers about dishes
available, their respective prices and how they are prepared. It highlights the skill
of the chef and the waiter and acts as an advertising agent or a silent salesman.
The terms used in menu should provide the following information:
1. Cut: Clearly explain the type of dishes offered. E.g.: fillet, cutlet (small cut
of meat), shoulder, steak, etc.
2. Main Commodity: Highlight the main dishes prominently. E.g.: beef,
mutton (meat of sheep), chicken, and cauliflower.
3. Form: Be specific in explaining the form in which dishes are served. E.g.:
roll, dice, sliced, boneless, etc.
4. Cooking style: Mention the style in which dishes are cooked. E.g.:
roasted, grilled, boiled, etc.
5. Quality of grade: Be very particular about indicating the quality of grade
of dishes served. E.g.: prime, spring, young, fresh, etc.
6. Origin: It is important to mention places, persons or events from which
dishes have originated. E.g.: Elvis Presley’s sandwich, Lucban
longganiza, etc.
7. Key Ingredients: it is necessary to highlight the most important ingredient
in dishes. E.g.: with mushroom, in tomato sauce, etc.
8. Presentation or service style: Be sure that a clear mention is made of
the style in which dishes are served. E.g.: on a skewer, on a sizzling plate,
etc.
There are a number of considerations to bear in mind when compiling a
menu. Some of them are:
1. Type:
✓ Assess the type of meal.
✓ Assess the type of kitchen and staff available in relation to equipment
and skills.
✓ Assess the type of food service area and its capacity in relation to
China, silver and glassware.
✓ Assess the skills of food service area staff and the number of courses
to be served.
2. Supplies:
✓ Make a note of seasonal supplies. (Fruits like star apple, lanzones,
castañas, etc.)
✓ Ensure the local availability of supplies.
3. Balance:
✓ Strike a right balance between light and heavy dishes.
✓ Vary the sequence of preparation of each course.
✓ Change the seasoning, flavouring and presentation.
4. Food value:
✓ Use commodities and methods of cooking, which will preserve the
natural nutritive properties of raw materials and be balanced.
5. Color:
✓ Avoid either clashes of color or repetition of similar color.
6. Language:
✓ The menu should be written either all in French or all in English and
should be easily understood by a customer.
✓ Ensure proper spellings, correct terms, proper accents and the like.
ASPECTS OF MENU PLANNING
•
Gastronomic Aspect- A menu should be planned as a whole and as an
entity in itself. Utmost care should be taken to avoid a succession of
independent and unrelated courses. For this, there should be an overall
balance with no repetition of color, ingredients, texture, words, seasoning,
shapes, consistency, cooking methods, etc.
•
Economic Aspect- The cost of menu should be in relation to the selling
price. Food costs should be maintained at a stipulated level to maximize
profits.
•
Practical Aspect- The type of kitchen and service area, its staff,
equipment and size must be considered while planning menus. The meal,
supplies available and customers catered to are the other factors to be
borne in mind.
MAIN TYPES OF MENU
1. A la Carte- means “in the style of
the card”. These menus are a list
of all dishes catered by the
establishment and hence the
choice is wide. Items are priced
individually, from which guests
select them to compose their
menu. The total charge is the
sum individual prices of dishes.
Dishes are cooked to order the
guests may have to wait for
service. The number of courses
on an a la carte menu and the
choice within courses depend
upon the establishment.
2. Table d’hote (tub-luh-doht)This literally and originally means
the ‘table of the host’. It is a meal
divided into a set number of
courses with limited or no choice
within these. The selling price is
fixed and all dishes are usually
ready at a set time. Menus are
changed daily and have the price
mentioned therein.
Some Other Types Of Menus Are:
1. California Menu- It is a menu, where all items are available throughout the
day. For example: eggs and bacon which are usually served for breakfast,
to be available in the evening, steaks normally available for lunch or dinner
to be made available for brunch, etc.
2. Set Menu- These are special-function menus, which are produced for
special occasion such as banquet or a party. They are fixed or set in content
and price and agreed between a caterer and a customer before the function.
The function could be a formal sit-down meal or a buffet.
3. Card of the Day- It offers choices available only for a particular day. It
allows a chef to offer a list of specials or variations in addition to a preprinted a la carte menu. It can also be used as a table d’hote menu prepared
for that one day alone.
4. Cyclic Menu- It is a group of menus, which is rotated on a set cycle. Such
a menu is usually used in an institutional sector of an industry, like hospitals,
prisons, on airlines and in employee food service operations, etc. it is used
to avoid boredom for both customers and staff. It is also used to ensure that
the diet of people eating in institutions is sufficiently varied to be healthy.
Menus should not be designed to a seven-day cycle as this leads to
predictability.
5. Children’s Menu- The main purpose of this type of a menu is to keep
children occupied by providing them some sort of activity. It can be in the
form of a puzzle or a game. It should have items, which are smaller in
portion and can be served quickly.
6. Club Menu- These menus usually consist of short-order items and a few
specials. Club members expect full service for lunch with wider selection for
dinners. Service is more familiar and pricing does not reflect large profit
margins.
7. Ethnic Menu- It includes items, which reflect a particular geographical area
and may be traditional in terms of design with translations in English for a
wider audience.
THE TEN COMMANDMENTS OF MENU DESIGN
1. SPEAK PLAINLY: It is important to use verbiage (wordiness, verbosity) that
is understood by the reader, especially when it features ethnic items.
2. SAY WHAT IS IMPORTANT: Especially true for menu items that have
unique flavours, religious expectations (beef, pork), allergies (nuts,
shellfish) or aversions (strong dislike, reluctance).
3. DO NOT BE AFRAID TO BE DESCRIPTIVE: Use of appealing adjectives
(fresh, juicy, crunchy) helps paint a picture.
4. SAY IT CORRECTLY: Truth in menu about method of preparation, origin.
5. DESCRIBE ACCOMPANIMENTS: To be included so that the guest can
have a complete understanding of the full experience, but describe only
those that add significantly to flavour and value.
6. SPELL IT PROPERLY: Spelling incorrectly and using improper grammar
makes guest questions the authenticity of the overall experience.
7. PUNCTUATE PROPERLY: It is helpful to use hyphenated words (joined
two words or syllables), comma in a series, apostrophes to explain the
correctness of a menu.
8. FOLLOW RULES OF GOOD TYPOGRAPHY: Select paper, ink color, type,
point sizes that can be read in the dining area in the level of lighting used
during meal times. Avoid pricing in the right margin for this makes for easy
comparison. Leave sufficient blank spaces between sections and
categories.
9. VISUAL APPEAL: Ensure that the over-all presentation includes elements
of design and style most suited for the organization.
10. MAINTENANCE: Ensure that menus that are torn, mutilated, stained are
remove at once. If a price change occurs, do not use price stickers over old
prices if it contains brass lettering that it is in good shape.
MENU CARDS
✓ A menu speaks volumes about the restaurant it
represents.
✓ The quality of a menu is very significant.
✓ The paper used for menu cards should be of good
quality.
✓ The print should be clear, legible and neat.
✓ The wordings and spelling should correct and prices have
to be up to date.
✓ Cards should be of the right size and match the décor of
the establishment.
FACTORS TO CONSIDER IN PLANNING A MENU
1. The type of Menu- Is an important factor that determines menu planning.
Menu planning can be both meaningful and purposeful when it is
confirmed beforehand whether the menu being planned is for table d’hote
or a la carte.
2. The Kind of Meal- and the nature of a function also play a crucial role in
defining and determining a menu.
3. Type of Customers- would affect the type of food served. Menu planners
have to ascertain whether customers concerned are young, old, infirm
(sick, in poor health), athletic and so on.
4. The Capability of the Kitchen Staff- and the type of kitchen also play an
important part in menu compilation as this would depend on the
equipment available. Methods of cooking should vary and suit the best
possible use of equipment and staff available.
5. Style of Presentation and Garnish- of dishes depend on a waiters ability
to present and serve the same. This, in turn, affects the standard of the
establishment. The type of equipment and décor are also considered.
Colored or patterned china may affect the appearance of certain
foods. Sizes of serving dishes are important when garnishes are elaborate
as they control the portion and, consequently, the cost. The amount of
chine and silver must suffice for the menu offered.
6. Stipulated Prices- Foods should be chosen to conform to it. Expensive
items do not feature on low-priced menus and vice versa. Food costs are
generally maintained below 40% of the selling price.
7. Season- is important when menus are compiled in advance as climatic
conditions can affect the suitability of certain dishes. Moreover, seasonal
availability affects prices and quality.
8. Supplies- Maximum use should be made of foods in season. But, frozen
or processed foods are also used extensively. Foods in store should be
used before ordering fresh supplies as far as possible. Commodities with
rapid turnover should be easily obtained and some items may be easily
recycled. Dishes that are not available should not be recommended.
Besides, special requests should be catered to as far as possible.
9. Balance- A proper balance should be struck between various features of
menu. Basic ingredients should not be repeated. The following points
must be considered to effect a fine balance in any menu:
a. Avoid repeating word when writing the menu.
b. Colors should not be repeated.
c. Menus should start with light dishes, progress to more substantial
items and finish with a light course.
d. Texture should be different.
e. Sauces should vary.
f. Garnishes using traditional names must be correct.
g. Ingredients must be maintained or balanced specially on table d’hote
menus. Nutritional requirements of persons engaged in light or heavy
work must also be considered.
h. Color is the most important factor considered in presentation of food.
Artificial colors, if used, must be in moderation. Colourful garnishes
improve the appearance of drab (dull, plain, colorless)-looking food.
i. Wordings are of utmost importance in the preparation of a menu.
Certain points to be considered while writing a menu include:
• Language must be easily understood.
• French menus may be accompanied with English translations.
• French wordings must have correct spellings and accents.
• Only one language should be used. An exception can be made
here as regards national dishes, which cannot be translated and
usually appear in the language of their origin.
• The use of capital letters should be systematic. These are used
generally for the first word in the term and for proper nouns.
• Words used to describe dishes should agree in number and
gender.
• Dishes named after persons or places follow the food.
LUNCH VS. DINNER
a. Lunch is generally more informal with fewer course and contains more
choice.
b. Besides, it takes less time. Pastas and egg dishes re served and hot
steamed puddings are also included.
c. Other styles of preparation are light and easily prepared.
d. ‘Dinner is more formal with more courses, more time to prepare and eat
since elaborate preparations are involved.
e. Pasta, eggs and steamed sweets are avoided for dinner.
Varieties of Meals/Menus
a. Early Morning Tea- In some older hotels, this facility is offered and can
be accompanied with biscuits.
b. AMT & PMT- These terms are used in banquets to indicate the morning
and afternoon tea/coffee that are served during conferences. They are
usually accompanied with cookies or biscuits.
c. Continental Breakfast- It is usually coffee or tea with toast or rolls, butter
and jam and fruit juice can be included.
d. Breakfast- It is similar to Continental Breakfast, but cereals and eggs are
also included along with fruits.
e. Brunch- it is a meal between breakfast and lunch. This is very popular in
the USA, particularly on Sundays. Breakfast items and light lunch items
are included on the menu.
f. Elevenses- These are snacks partaken at mid-morning, especially by
children or housewives.
g. Lunch- A meal had in the afternoon, usually not very heavy. A working
lunch is served during conferences and is more nutritious and refreshing.
h. Afternoon Tea- It is tea with pastries, sandwiches and muffins.
i. High Tea- An English meal that includes light food and tea.
j. Dinner- An early evening meal had with the formality attached to it
sometimes candlelit.
k. Supper- It is an informal late-evening meal.
THE CLASSIC MENU
Includes a 17 course meal (Started 1550 in France)
1. Appetizer (Hors d’oeuvre) -designed to stimulate the appetite. It can be
a small tomato, possibly presented in a rolling cart from which several
items are served in a small plate by the writer and set in front of the guest.
2. Soup (Potage) -can be clear such as bouillon or consommé, served in a
two handled bouillon cup, accompanied by a bouillon spoon.
3. Eggs (Oeufs) -a small omelette, poached or scrambled eggs.
4. Starches (Farineaux) -generally a pasta, such as ravioli, gnocchi,
spaghetti, or sometimes, risotto. In Italy, pastas are served in a bowl with
a fork set on the right. In America, they are usually served with a fork on
the left and tablespoon on the right.
5. Fish (Poisson) -usually soft and easily digestible, meant to prepare
appetite for the following courses. A fish fork and a knife may be supplied
to assist in boning of the fish.
6. Light Meat (Entrée) -the first meat dish: a small portion of fowl , beef,
pork, or lamb.
7. Ice (Sorbet) -sometimes fruit or liquor based, often with egg whites to
create more volume. They are usually served between courses to cleanse
the palate and to prepare the stomach for the next course.
• Intermezzo (Intermission), served during the first speech is given.
8. Light Meat (Releve) -this larger course follows, or replaces the entrée.
Traditionally it is a joint of meat that is carved and served with sauce or
gravy, potatoes or vegetables.
9. Roast (Roti) -this course is the “Main Event”. Often served with a small
green salad. The salad is served from the left, with the left hand and set
above the fork.
10. Vegetables (Legumes) -the winding down of the meal, these vegetables
are usually served with a sauce.
11. Salad (Salat) -aids in digestion after the heavy meal and cleanses the
palate.
12. Cold Buffet (Buffet Froid) -small portion of cold meat (ham, roast,
chicken) or fish
13. Sweet (Entremets) -in America, this is dessert, the service might require
forks, spoons, parfait spoons.
14. Savories (Savoureaux) -usually served hot on toast, items include grilled
chicken livers and bacon, and unsweetened soufflé.
15. Cheese (Fromage) -a Cheese cart or platter, brought from table to table
bearing an assortment from which the guests may choose.
16. Fruits -fresh, dried or candied.
17. Beverages/ Tabacco -coffee, tea, cordials, brandies, cigars, and so.
OTHER FOOD COURSES
1. Sandwiches - is a food item, often consisting of two or more slices of
bread with one or more fillings between them, (1) or one slice of bread
with a topping or toppings, commonly called an open sandwich.
2. Seafood - include seawater animals, such as fish and shellfish (including
mollusks and crustaceans). (1) By extension, in North America although
not generally in the United Kingdom, the term seafood is also applied to
similar animals from fresh water and all edible aquatic animals are
collectively referred to as seafood, however in some countries such as
New Zealand they are categorized as “Game”.
3. Pizza - is an oven-baked, flat, disco-shaped bread typically topped with a
tomato sauce, cheese (usually mozzarella), and a various toppings,
depending on the culture. Since the original pizza, several other types of
pizzas have evolved.
REGULAR SEQUENCE OF SERVICE
1.
2.
3.
4.
5.
6.
7.
Appetizer
Soup
Salad
Main Course
Dessert
Tea/ Coffee
After dinner drinks
Food and beverage serving and related workers are the front line of customer
service in full-service restaurants, casual dining eateries, and other food service
establishments.
SIGNIFICANT RESPONSIBILITIES:
1. They answer questions, explain menu items and specials, and keep tables
and dining areas clean and set for new diners.
2. Most work as part of a team, helping co-workers to improve work flow and
customer service.
3. Waiters and waitresses may meet with managers and chefs before each
shift to discuss the menu and any new items or specials, review
ingredients for potential food allergies, or talk about any food safety
concerns.
4. They discuss coordination between the kitchen and the dining room and
any customer service issues from the previous day or shift.
5. They usually check the identification of patrons to ensure they meet the
minimum age requirement for the purchase of alcohol and tobacco
products wherever those items are sold.