Beruflich Dokumente
Kultur Dokumente
Presented By:-
Prahlad Chandra Adhikari
Raj Kumar Shrestha
Raj Kumar Timilsina
Saroj Sapkota
Generally menu is a list of dishes served or
available to be served at any outlet.
To the customer in a restaurant, it is a list of
dishes from which selection has to be done.
To the cook, it is a list of dishes to be prepared.
FUNCTIONS OF MENU
1. Information: what food is available, how it is
cooked and presented and at what price.
2. Order: presents the dishes in a logical order,
usually listing the menu items under course
headings.
3. Choice: determines the freedom of choice
that a guest may have.
4. Image: presents the overall image and style
of the restaurant.
5. Sales: appropriately describe the dishes and
increase the sales.
TYPES OF MENU
1. A la carte menu
2. Table d'hôte menu
3. Buffet menu
4. Cyclic menu
5. Static menu
A la carte means a free choice from the card or
menu and is identified by:
- being usually a larger menu than a table d'hôte
menu and offering a greater choice.
- listing under the course headings all of the dishes
that may be prepared by the establishment.
- all dishes being prepared to order.
- each dish being separately priced.
- expensive than a table d'hôte menu.
Table d'hôte means food from the hosts’ table and
may be identified by:
1. being a restricted menu
2. offering a small number of courses, usually
three or four.
3. a limited choice within each course.
4. a fixed selling price.
5. all the dishes being ready at a set time.
Buffet Menu