1. Food and Beverage Service
R. Singaravelavan

2. PART II
6.Menu

3. 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

4. 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.

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

6. 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

7. Table d'hôte Menu

8. 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

9. Table d'hôte and À la carte Menus

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

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

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

13. 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

14. 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

15. 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

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

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

18. 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.