Food and Beverage Service R. Singaravelavan

PART II 6.Menu

Chapter 6 Menu At the end of the class, you will be able to Know the meaning and functions of menu understand the basic types of menu, and their features know the sequence of French classical menu know the sequence of French classical courses in à la carte menu design Indian à la carte menu

Menu A menu is a list of dishes available for sale in a food service outlet or that can be served at a meal Every sector of the food and beverage (F&B) industry, whether operating for commercial or welfare purpose, large or small, uses a menu. It not only informs the guests what the available dishes are, but also helps the operator know what he/she is going to prepare. The menu is the basis upon which all managerial and operational activities of the food and beverage operations depend.

Functions of Menu Basis for operations Communication device Effective sales tool Image builder

Types of Menu Menus offered by various food service establishments come under the following two categories: 1. Table d’hôte menu 2. À la carte menu Table d’hôte menu The key characteristics of this type of menu are as follows: Set number of courses Limited choice within each course or amongst courses Set price for all courses Food prepared beforehand and available at a set time

Table d'hôte Menu

Types of Menu À la Carte Menu The key characteristics of this type of menu are as follows: Extensive choice of dishes within each course/category Each dish is priced separately Dishes are cooked as per order Each dish has a waiting time Customers are billed according to the order placed Short description is mentioned under each dish

Table d'hôte and À la carte Menus

Other types of Menu Plat du jour Carte du jour Cyclic Menu

French Classical Courses Appetizer ( Hors d’oeuvre) Soup ( Potage) Eggs/Pastas ( Oeufs/Farineux) Fish ( Poisson) Entrée Joint ( Relevé) Sorbet Roast ( Rôti) Vegetables ( Légumes)

French Classical Courses 10.Sweets ( Entremets) 11.Cheese/ Savoury ( Fromage/ Savoureux) 12.Fruits ( Dessert) 13.Coffee ( café)

Order of Category of Continental Dishes in À la Carte Menu 1. Hors d’oeuvre – Appetizer 2. Potage – Soup 3. Oeufs – Eggs 4. Farineux – Pastas 5. Poisson – Fish 6. Entrée – Entree 7. Relevé – Joint 8. Sorbet – Sorbet 9. Rôti – Roast

Order of Category of Continental Dishes in À la Carte Menu 10. Légumes – Vegetables 11. Salade – Salad 12. Buffet froid – Cold buffet 13. Entremets – Sweets 14. Fromage – Cheese 15. Savoureux – Savoury 16. Dessert – Fruits and nuts 17. Boissons – Beverages

Order of Category of Indian Dishes in À la Carte Menu Starters Soups Indian breads Kebabs and tikkas Gravies and masalas – Eggs – Fish – Mutton – Chicken – Paneer – Vegetables

Order of Category of Indian Dishes in À la Carte Menu Dry – Eggs – Fish – Mutton – Chicken – Paneer – Vegetables

Order of Category of Indian Dishes in À la Carte Menu Biryani, pulao, and rice Dal Raita and other accompaniments Sweets Beverages

Points to Remember The menu forms the basis for all managerial and operational decisions. There are basically two types of menu—table d’hôte and à la carte Each of these menus has its own advantages and limitations Cyclic menus are followed in institutional catering. These menus are framed based on the cost allocation. The food service professionals must have thorough knowledge of the French classical courses. The sequence of these courses is important for compiling a well-balanced menu ,be it table d’hôte or à la carte.