E N U R V A T Y M I E M E V A R I N U E T Y NC A L F I RO I A C A L I F ORN I A Y C I L C L A C C Y C L I C A L S E Z I T R E P P A A P P E T I Z E R S CATHERINE I. MOTAS Prof. NINEVETCH GRACE O. MARCO • Enumerate the varieties of menu • Identify the different varieties of menus The type of menus chosen in the establishments are based on number of factors, including pricing considerations, location, type of customers and hours of operation. Characteristics À la carte (ah le cart) This is a French word and means (“According to the Card or Customer’s Order) is a menu on which each food item or beverage is priced and served separately. Typically, an a la carte menu is for a specific meal, such as lunch or dinner. • It provides a choice of dishes within each specific course. • Each dish is priced separately. • It gives a full list of all dishes that may be prepared by the establishment. • Dishes are prepared and cooked as per order. • Guests are billed as per the order placed. • A certain waiting time has to be allowed for preparation and serving of dishes. Disdvantages 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. • Needs more kitchen space, kitchen and service equipment. • 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 customers preferences cannot be predicted!. Characteristics California menu is a single menu listing breakfast, lunch, and dinner foods. It offers customers the freedom to choose any item at any time of day. • California menus are especially popular with food service establishments that are open 24 hours. They are also used for hotel room service. • This accommodates a wider variety of guests who may differ in lifestyle and work schedules. Characteristics • It can be an insert in the standard menu, written on a blackboard, or described verbally by the service staff. Du jour (doo-ZHEUR) This is a French term that means “of the day.” This menu simply lists the menu items that are available on a particular day. • Sometimes restaurant has only one or two daily specials that are made just for that day Characteristics Prix fixe (PREE FIX) This type of menu offers guests multiple courses for a single set price. This type of menu arrangement presents a win-win for both guest and operation • The operation ensures a higher check total by bundling multiple courses together, while the guest receives a discount on that higher total. Both casual and formal operations utilize prix fixe menus. • Most of the time the price of a prix fixe menu is relatively low because it reduces production costs by allowing the kitchen to operate at a set pace and flow. Characteristics Table d’hôte (tah-buhl doHT) This menu is similar to a prix fixe menu in that it bundles various elements of the menu into one package • For example, such a menu might present—in advance—four meals, and each would include a number of courses and possibly even beverages, all for one price. Banquets frequently offer such a menu. • diners might choose in advance from four meals: beef, chicken, fish, or vegetarian. Each meal would include an appetizer, a salad, rolls, a main course, a dessert, and coffee or tea. Individual meals might be priced separately. A. BANQUETS • Offers a selection of fixed items given at a set price. However in some special occasions the food can be served according to guest’s preferences. A. BUFFETS • Considered table d’hote due to limited offerings of food items at a predetermined set price. The dishes are available at a set time, however the food items are very depending on the occasion and operational cost. Advantages Disdvantages • Less kitchen space is required • limited kitchen and service equipment are requ ired • Less labor is required as the numbers of dishes are limited. • Less food storage space required. • Food wastage is minimal. • Food lost easier to control! • Choice for the customer is limited. • Fixed amount has to be paid irrespec -tive of the dishes consumed. • Need of children, old, aged and others cannot be catered to. Characteristics Cyclical Menu With this menu, chefs or managers change items after a certain period of time. • For example, a cyclical menu (also called a cycle menu) might repeat after three weeks, al- though the time between cycles may vary based on seasonal availability of ingredients and other factors. • Longer-term cyclical menus are particularly suited for institutions such as hospitals, schools, and cafeterias where the same people are being served each day. • Weekly cyclical menus are particularly suited to family, casual, and neighborhood restaurants. Advantages Disdvantages • Effective cost control. • Stocking of unnecessary goods is avoided. • Less storage space for perishables is required. • Less food wastage. • Well planned labor requirement. • Fewer cooking equipment required • Choice for the customer is not here. • Frequency of repetition of dishes is higher. • Extensive knowledge is required for the preparation and service of number of dishes. Characteristics Fixed This menu offers the same items every day. A particular advantage here is that guests know what to expect every time they return. • Many chefs work with a fixed menu to offer guests consistency, but then supplement the fixed menu with a du jour menu to offer variety. Characteristics Limited There are typically only a few items offered on a limited menu. Quick-service operations frequently offer a limited menu. • For example, a restaurant might offer a limited menu of four sandwiches, two soups, and a salad for lunch. • Such a menu makes it easy to keep track of costs because there are fewer ingredients to account for, and those ingredients are usually the same through inventory cycles, making it easier to track and monitor pricing. Characteristics Limited Time Offer (LTO) These menu items are only offered for a short period of time. LTOs are most popular with quick-service and casualdining operations. • LTOs allow for the marketing of seasonal food or introduction of new menu ideas and concepts. It is a lowrisk way to test new ideas while increasing guest loyalty and keeping interest. Identify the art and science of meal management. MEAL MANAGEMENT --Involves planning, organizing, controlling and evaluating the meal service. --is both an art and a science. It requires more than just knowledge of the food being prepared and the methods of preparation. • Culinary Science the study about the chemical composition of food and food ingredients, their physical, biological and biochemical properties and the interaction of food constituents with each other and their environment. • Molecular Gastronomy is centered on scientific principles and its use and improvement on micro level food preparation. • Has a scientific basis and techniques . • Are experimental and it also developed trial and error process. • And it is also an economic status of an individual to try new and innovative food items A chef is like a connoisseur, when the food is plated by him in fine dining which looks like a piece of an art that sometimes is beyond human explanation. The beauty lies in the versatility of the ingredient, when different chefs hold different colours of ingredients in their hands, each one creates different art pieces. Francois de la Rochefoucauld References: http://mrfischerswaogoculinaryarts.weebly.com/uploads/2/3/0/9/230 99744/planning_a_menu.pdf https://textbooks.restaurant.org/Textbooks/media/fmrca/FRMCA2_L0 2_Ch02.pdf https://www.ihmnotes.in/assets/Docs/Sem-2/F&b%20DOne/CH1,%20Meal%20and%20Menu%20Planning.pdf https://www.hospitality-school.com/types-menus-restaurant/ https://www.shiksha.com/hospitality-travel/culinaryarts/articles/culinary-an-art-and-science-in-the-modern-kitchen-blogId20221