A Menu is the logical and systematic list of food and beverage that are offered to the guest at quoted price in any catering establishment. It is a selling tool, which gives information to the guest about the prices, description, method and courses in an attractive manners. A menu represents the image and class of the establishment. The list of food and beverage items presented in a card is known as menu card. The menu card must be attractive, informative and gastronomically sound. Menu cards are presented in a menu folder.
Types of Menu :
1) A-la-carte menu :
A-la-carte is a French expression meaning 'from the card' or 'as for the card'. It is a multiple choice menu in which each food item is separately priced to give the guest choice to suit his / her taste and budget. Each course has number of choices. The guest is charged only for the items consumed or ordered. In A-la-carte menu, all items are cooked to order. So, it is difficult to manage. It is comparatively expensive to Table d' hote menu.
2) Table d' Hote menu :
The literal meaning of Table d' hote is 'table of the host'. It is a list of preset multi-course meals with limited choice within each course at a fixed price. In Table d' Hote menu, the entire meal is priced and charged irrespective of whether the guest has the complete meal or not. The food is usually available at the set time. This menu is easier to manage and control. It is inexpensive compared to A-la-carte menu.
Functions of Menu :
- Menu acknowledges the guest about the varieties of dishes available and the price charged for particular dishes.
- A menu allows the guest to budget their meals and drinks before order.
- A menu helps the cashier to prepare bill for each item ordered by the guest.
- It helps the service staffs to do adequate mise-en-place in advance.
- It helps the chef to plant requirement of staff, equipment and materials, and to prepare the items efficiently.
- A menu is a silent sales person and stimulates sales.
- It promotes the image of the property and identifies it's theme.
- A menu helps the management to work out the cost of the food and analyze the profitability of particular items.
- It enables the management to plan the future course of action for the outlet.
