HM 222 FUNDAMENTALS IN FOOD SERVICE OPERATIONS
CHAPTER 2 – THE MENU
INTRODUCTION:
Foodservice is an essential part of human culture. Since human culture began to evolve, new methods of
preparing food and beverages have emerged. Today, each country displays a unique line of food and beverages
prepared in authentic culinary styles.
Various foods and beverages have been developed over the years by experimenting with different recipes and
using local crops, meats, fruits, and vegetables. To a large extent, this mode of development contributed to the
authenticity of food and beverage. The menu is a list of food and beverage items available or provided by food
establishments that are primarily based on consumer demand and are designed to achieve organizational goals.
The goal of this module is to increase knowledge of the range of activities within the food and beverage service
that are related to the menu and menu preparation.
OBJECTIVES:
At the end of the module the students will be able to:
Identify the types of Menu
Define menu and discuss the importance of Menu
Prepare and make a Menu
Discuss the structure
1. MENU PREPARATION
PREPARED BY: KATHLEEN MAE LOPEZ & SHERYL MAY APOSTOL
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HM 222 FUNDAMENTALS IN FOOD SERVICE OPERATIONS
The idea of sitting down to a leisurely meal in a restaurant dedicated to preparing and serving food and ordering
from a menu would have been alien to our forefathers. Menus, or lists of prepared foods, have been discovered
in China dating back to the Song dynasty. Merchants in the larger cities of the time found a way to cater to busy
customers who didn't have time or energy to prepare an evening meal. Because Chinese cuisine varies from
region to region, caterers developed a list or menu for their customers.
The term "menu," like much culinary terminology, is French in origin. It is derived from the Latin word "minutus,"
which means "small"; in French, it came to refer to a detailed list or résumé of any kind. The original menus that
offered consumers options were prepared on a small chalkboard, or a carte in French; thus, foods selected from
a bill of fare are described as "à la carte," or "according to the board."
WHAT IS MENU?
The menu is a list of food and beverage items available or provided by food establishments that are primarily
based on consumer demand and are designed to achieve organizational goals. It is the focal point around which
the components of food service systems revolve. The menu is carefully designed to cater to the type of clientele
that the outlet wishes to serve. The main benefit of a well-planned menu is that it results in customer satisfaction.
It also aids in motivating employees to provide responsible and successful service.
A good menu must:
a.
b.
c.
d.
e.
f.
Present clear, unambiguous information.
Adhere to food safety and nutrition policies of the business.
Meet or outstrip guests’ expectations.
Meet the quality standards of the business.
Be truthful in describing the taste and preparations.
Be strictly going with the production and service facilities of the business.
MENU PREPARATION
The menu should be carefully planned, taking into account all aspects of the food establishment. There are
numerous menu options available, ranging from breakfast to lunch to small bites to dinner. Before developing a
food and beverage menu for a commercial kitchen, the following information is gathered.
a.
b.
c.
d.
e.
f.
g.
h.
i.
What kind of food outlet is it? (Vintage, Contemporary, Modern, Theme, Bar, and more)
What is the name of the outlet?
What is the expanse of food items, their accompaniments, and beverages the owner wishes to keep?
Which information needs elaboration for food and beverages?
What tone of language is required? (formal/informal)
What types of names and category headings would best suit for the food and beverage items?
What design, images, colors, and typeface would look best for the menu?
Are the graphic details relevant to the food outlet theme?
How large should the menu be on paper?
PREPARED BY: KATHLEEN MAE LOPEZ & SHERYL MAY APOSTOL
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HM 222 FUNDAMENTALS IN FOOD SERVICE OPERATIONS
A good menu design is a visual treat that entices guests to place orders. The menu design and details vary
depending on the size of the physical outlet and service, as well as the variety of food and beverages available.
MENU PLANNING
Menu planning is the most important aspect of food industry planning and organization. It is a pre-planned dietary
pattern for a specific time period.
Points Or Factors To Be Considered While Planning The Menu
Whether for new or existing outlets, the team should consider the following aspects when planning the menu:
a.
b.
c.
d.
e.
f.
Operations hour
What to serve
Production process
Use of convenience products
Style of service
Type of menu
Menu planning is vital to customer satisfaction. Menu planning is useful in the following ways:
a. Purchasing of essential material in advance.
b. Pricing of the food.
c. Guiding the food preparation.
d. Evaluating the dietary needs.
e. Evaluating the food in terms of necessary improvements.
2. THE STRUCTURE OF THE MENU
Meal courses vary in number around the world, from as few as one to as many as 17, in the case of a traditional
French meal. The courses are divided based on the type of food consumed. Food profiles differ depending on
the country's culture and customs. The structure of food menus is heavily influenced by cuisine, time of day, and
serving styles. The dinner menu is generally organized by course. Appetizers, starters, main course, desserts,
and beverages, for example. In general, a meal has at least three components:
PREPARED BY: KATHLEEN MAE LOPEZ & SHERYL MAY APOSTOL
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HM 222 FUNDAMENTALS IN FOOD SERVICE OPERATIONS
a. Starter - During this course, guests are served a welcoming appetizer that stimulates their appetite. In
this course, guests can also choose soups accompanied by bite-size savory snacks as side orders.
b. Main Course - Main courses with vegetables or meats are served with rice and breads during this
course. Salads are served alongside the main course in some cultures, such as Indian.
c. Dessert - This course marks the end of the meal and is typically served with a cup of coffee. Salads are
an important part of the French diet. Salad Course is an addition to a typical French meal. It is frequently
served with other courses such as the Fish Course and the Cheese Course. People in some cultures
prefer to eat a one-dish meal with no elaborate or distinguished courses of food.
Structure of Food Menu
The menu must contain the following fields:
a. Name of the Food Item − Preferably in English and in Local language.
b. Short Description on Preparation − A classy description of what exactly the recipient is going to get.
c. The scale of Hotness − In case the dish is savory.
d. Variants − The subcategories of main food item.
e. Price − Cost per unit dish/serving.
The menu card must be appealing to the eye and appealing to the palate. Food item descriptions must be
easy to read and understand.
3. MENU COURSES
What is Course?
It is a series of dishes or sets of dishes served as part of a meal. A meal can consist of at least three and up to
eleven courses. Menus are classified into three types: food menus, beverage menus, and bar menus.
Broad Types of Menus
There are several broad menu types based on what and how food is made available to guests:
1. Table D’hote Menu - is a menu that combines the meal with a variety of food options from each course.
Guests can make a selection and place an order for a set price. The price remains the same regardless
PREPARED BY: KATHLEEN MAE LOPEZ & SHERYL MAY APOSTOL
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HM 222 FUNDAMENTALS IN FOOD SERVICE OPERATIONS
of what the guest chooses or declines. As a result, it is also known as a prix fixe or fixed price menu.
Banquet menus, children's menus, and occasion menus are all priced the same and cater to special
occasions.
2. A la carte Menu a multi-course or multi-category menu that includes appetizers, starters, seafood,
meats, side dishes, beverages, and other items. Each course is priced separately. The guest may select
individual dishes to create their own meal package..
3. Static Menu - The typical types of meals are served year round on this menu, with the exception of a
few special days.
4. Cyclic Menu - includes a variety of meals available on various days of the week This menu is used in
cafeterias at educational institutions and elsewhere, and it can be repeated every week or month.
Sunday feasts and special chicken variants on Fridays can be added to the cyclic menu.
Let's take a look at a few other menus that will complement your platter and the Food and Beverage Services.

Dessert Menu - This menu lists the prices of puddings, cakes, tarts, ice creams, smoothies, fondues,
sundaes, sweet pies, and ice creams and frozen yogurts.
a. Frozen Desserts − They are usually well-liked by people of all ages and walks of life.
They're always served cool. The following are some delectable frozen desserts:
 Ice Cream/Gelato (Italian for ice-cream) − They are essentially the same, with the
exception of a slight difference in the composition of milk, custard, water, and
eggs. Frozen desserts in India are made with thick full cream milk, fruit pulp, or
crushed nuts and saffron. It is commonly referred to as 'Kulfi.' Kulfi is served on a
stick or in a terracotta pot known as a 'Matka.'
 Sorbet − It's a frozen dessert made from fruit juices, dessert wines, and ice
shavings. A variety of edible food colors and essences are used to flavor it. Frozen
dessert, in contrast to ice cream, appears icier rather than milky.
 Frozen Yogurt − Flavored yogurt is frozen to make it. It also has less fat, sugar,
and thus fewer calories than ice cream.

Beverage Menu - This menu includes tea and coffee variations, hot chocolate, juices, milkshakes,
mocktails, and other beverages. The wine menu includes wines, beers, liquors, different types of water,
cocktails, and spirits, each with its own serving quantity and price. Any liquid consumed by humans for
the purpose of quenching thirst or simply for pleasure is referred to as a beverage. There are several
types of beverages:
A. Non-Alcoholic Beverages
There are two types of non-alcoholic beverages.
i.
Hot Beverages - These are served steaming hot. Tea, masala tea (spiced tea), milk, hot
chocolate, and coffee variants such as expresso, latte, and cappuccino are common hot
beverages.
PREPARED BY: KATHLEEN MAE LOPEZ & SHERYL MAY APOSTOL
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HM 222 FUNDAMENTALS IN FOOD SERVICE OPERATIONS
ii.
Cold Beverages - These are best served and consumed cold. Juices, mocktails, coolers,
cold versions of tea and coffee, milkshakes, carbonated drinks, mocktails, and sherbets are
all examples of cold beverages.
The following beverages are famous in countries like India:
 Buttermilk with a dash of powdered cumin seeds and salt.
 Aam Panna, a sweet and sour raw mango juice with a dash of cardamom in it.
 Tender coconut water locally called Nariyal-Pani.
 Sol Kadhi, thin coconut milk flavored with Kokum and ginger-garlic-chili paste.
There are a few cold beverages that are served as cocktails and are made with alcohol.
B. Alcoholic Beverages
- This drinks is served cold. Alcoholic beverages are intoxicating and contain ethanol, which is commonly
referred to as alcohol. To generate alcohol content, such beverages must go through fermentation and
distillation. The percentage of alcohol varies between 0.5 and 95 percent depending on the fermentation
and distillation methods used.
i.
Wine, Cider, Perry, and Champaign are fermented alcohols.
ii.
Beer, ale, and lager are fermented and brewed alcohols.
iii.
Gin, Vodka, Whisky, Rum, Brandy, and Tequila are distilled alcohols.
Spirit is a beverage that contains at least 20% alcohol by volume (ABV). Liquors and spirits are both types
of alcohol. The only distinction is that liquors have added sweetness and flavoring. Spirits and liquors are both
strong alcoholic beverages. Here are a few of the most popular alcoholic beverages:
Beverage
Beer
Brandy
Process/ Raw Material
Beer is obtained by fermenting liquid mixture of
cereals such as corn, rye, wheat, barley and yeast.
Brandy is obtained by distilling the fermented fruit
juices.
PREPARED BY: KATHLEEN MAE LOPEZ & SHERYL MAY APOSTOL
Origin
Throughout
the world.
Alcohol by
Volume (ABV
in %)
5 – 10
40 – 50
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HM 222 FUNDAMENTALS IN FOOD SERVICE OPERATIONS
Gin
Rum
Tequila
Vodka
Whisky
Wines
Gin is obtained by distilling the fermented juice of
Juniper berries with water.
Rum is obtained by fermenting Sugarcane juice or
Molasses for at least three years.
Tequila is obtained by distilling fermented juices of
Blue Agave plants.
Vodka is prepared by distilling starch or sugar-rich
plant matter.
Whisky is prepared by distilling fermented juice of
cereal grains.
Wines are obtained from fruits such as grapes,
peaches, plums, apricots, pomegranate. The fruits
are crushed and fermented in large containers.
Holland
40 – 50
Central/South
40 – 55
America
Mexico
40 - 50
Russia
35 - 50
Scotland
40 - 55
France/
South
Africa/India
5 - 20
Due to the general negative effects of alcohol on consumers and society, it is the responsibility of food and
beverage service staff to verify the age of young customers before serving alcoholic beverages.
PERFORMANCE TASK
QUIZ (LECTURE)
PREPARED BY: KATHLEEN MAE LOPEZ & SHERYL MAY APOSTOL
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HM 222 FUNDAMENTALS IN FOOD SERVICE OPERATIONS
I.
Multiple Choice. Read the questions carefully and encircle the correct answer.
1. This course signals the end of meal and is usually had with a cup of coffee.
a. Starter
b. Dessert
c. Salad
d. Main Course
2. It is a sequential serving of dishes or the sets of dishes under a meal.
a. Structure
b. List
c. Planning
d. Course
3. It is a menu where the meal is combined with a number of food options from each course?
a. A la carte Menu
b. Cyclic Menu
c. Table D’ Hote Menu
d. Static Menu
4. It is obtained by distilling the fermented fruit juices.
a. Beer
b. Brandy
c. Gin
d. Tequila
5. Are obtained from fruits such as grapes, peaches, plums, apricots, pomegranate. The fruits are crushed
and fermented in large containers.
a. Wines
b. Whisky
c. Brandy
d. Tequila
6. It is made by freezing flavored yogurt. It also contains less fat, sugar, and thus less calories as compared
to ice creams.
a. Frozen Dessert
b. Frozen Yogurt
c. Sorbet
d. Gelato
7. It is an advance plan of a dietary pattern over a given period of time.
a. Menu Course
b. Menu Making
c. Menu Planning
d. Menu Design
8. It is the subcategories of main food item
a. Variants
b. Short Description on Preparation
c. Name of the Food Item
d. Price
9. In this menu, the typical types of meals are served yearlong with an occasional change on some special
days.
a. Cyclic Menu
b. Table D’hote Menu
c. A la carte Menu
d. Static Menu
PREPARED BY: KATHLEEN MAE LOPEZ & SHERYL MAY APOSTOL
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HM 222 FUNDAMENTALS IN FOOD SERVICE OPERATIONS
10. The courses of meal around the world vary in number from as small as just one to as wide as ___, in
case of a traditional French meal.
a. 18
b. 17
c. 16
d. 19
EXERCISES (LABORATORY)
MENU MAKING.
A restaurant's menu is its main selling tool and can contribute to a restaurant's profitability.
DIRECTIONS:




Choose your own group (maximum of 3 members per group)
Make your own menu (be creative/make your menu unique, you can use CANVA app for designing your
menu)
Make sure to follow the structure of Food Menu (you can use any types of menu)
Where to send? Send it in my email (kathmaelopez25@gmail.com) or you can post it in our FB GROUP
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PREPARED BY: KATHLEEN MAE LOPEZ & SHERYL MAY APOSTOL
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