A Restaurant Menu

                     A Restaurant Menu:

A Restaurant menu is the lists of food items on prepared dishes witch are available to the guest. Originally it was used to be called in English “Bill of Fare” but in French “Menu.” It must satisfy a market need, it must comply with total meal exp. A Restaurant menu must not be too expensive; it should enable the gross profit target to be achieved. It should not encourage waste. It should be balanced.

A Restaurant menu should be within the ability range of both the kitchen. Besides Type of meal, Time of the year, availability of goods, Cooking methods, Garnishes, Sequences, Color, Equipments materially, Staff skills, National value, Type of guest etc are very important thing of menu planning. 

The Purchaser: They select the price in every equipment and food.

The Executive Chef: Executive Chef always select the time of purchase.

The Food and Beverage manager: He can select the item of food which is preferable from the guest / customer.

The Restaurant Manager: He can select the item of food which is preferable from the restaurant.

The Diet care: He can control the Quality of food.

A Restaurant Menu Skeleton:

Three Course Menus:

Soup – Appetizer

Main Course – Main Course

Dessert - Dessert / Sweet

Four Course Menus:

Appetizer – Soup

Soup – Fish

Main Course – Main Course

Dessert - Dessert / Sweet

Five Course Menus:

Appetizer

Soup

Fish

Main Course

Dessert / Sweet 

• Types and Styles of Menu

A menu is a list of food items or prepared dishes which are available to the guests. Originally it was used to be called in English “Bill of Fare” but in French “Menu”.

There are basically two types of Menu, which are

1. A La Cart Menu

2  Banquet  Menu

3. Buffet

4.Table D’ Hote Menu

5.    Fixed  Menu.

A La Carte Menu:

A la carte menu is the menu which has various numbers of course and items witch individual prices. The term a la carte may be translated as “from the card” A la carte menu may be defined by the following points:

  i.    It gives a full list of all the dishes that may be prepared by the establishment.

  ii.   There are choices within each course.

  iii.   Each dish is priced separately and it is charged to order.

  iv.   A certain waiting time has to be allowed for each dish as it is cooked to order.

So, a la carte menu is a menu which has various numbers of courses and items with individual prices.

What is Banqueting?

Banqueting is the term used to cover. The service of special functions in our establishment which is separate from the normal service found in the various restaurants.

It would include functions such as luncheon parties, Conferences Cocktail parties, weddings Dinner dances and so on.

It is pre-arranged number of guest to an agreed menu and price also date and times.

Importance / advantage of Banquet

1 Pre – set guarantied number of guests thus allowing pre – set Purchasing, Pre – sit menu, Limited wastage.

2 Pre – Known income

3 Large influx of each turnout which should result in profit.

4 Pre – Arranged time (Extra Staff)

5 Easy to control

Buffet:

It is a style of food service activities in the catering sector in which the various of ready to eat food dish are display on the table according to the sequence either cold or hot. Guest serve themselves from the buffet table as they like.

Table D’ Hote Menu: 

A Table D’ Hote Menu is a menu with fixed number of  courses and items at a set price.

 Fixed Menu

The definition of a fixed menu is covered by the following points:

        i.    The menu has a fixed number of courses.

       ii.    There may be a choice with each course.

      iii.    The selling price of the menu is fixed.

      iv.    The dishes provided will all be ready at a set time.

       v.    The set price of fixed menu is charged whether or not the full menu is consumed.

So, it could be determined that, a fixed menu is a menu with fixed number of courses and items at a set price.