 Past and Current

Trends in Food and

Beverage
GROUP 9
TYPES OF MENUS
 MENU
It is a list of food and drink that is offered at
an establishment (restaurants,café,bar)
during it’s opening times arranged in a
particular order.
 A LA CARTE
MENU
 In French, à la carte literally
means "by the menu". In the
restaurant industry, à la carte is
an upscale term used in
reference to menus that list
items priced and ordered
seperately. If you want to give
your guests plenty of flexibility,
list your options individually on
an à la carte menu. They will
pay for each individual side they
select.
 DU JOUR
MENU

 Du jour means "of the day", and the

term isn't limited to soups or
cocktails. Du jour menus offer
flexibility for small and busy
restaurants because they can be
customized every day or even
throughout the day. These menus,
which are commonly written on
chalkboards or displayed on digital
displays, may include anything from
a single special item to a list of that
day's entrée choices. They are
usually presented in conjunction
with a standard, static menu.
 CYCLE MENU

 A cycle menu is a series of menus

that is repeated over a specific
period of time, such as 4 weeks.
The menu is different each day
during the cycle. And, At the end
of the cycle, the menu is repeated.
 PRIX FIXE MENU

 French for "fixed price", prix fixe describes

a menu that quite literally has a fixed
price. There may be multiple options for
each course, but ultimately, every guest
will receive the same number of courses
– usually an appetizer, salad or soup,
entrée, and dessert – and pay the same
standard price no matter which
individual selections they choose. Prix
Fixe menus could also be referred to as
Special Occasion menus, as they are
commonly used only for special
occasions such as Thanksgiving,
Christmas, or Easter.
 Table d'hôte
MENU

 It is a fixed menu with limited

number of courses for a set price. A
limited choice may be given for
each course. A table d'hôte menu
is also excellent choice for holiday
meals and cuisine that encourages
sharing, such as Easter brunch or
Spanish tapas.
 BEVERAGE MENU

 If you offer multiple beer, wine, cocktail,

or even juice and soda options, you may
want to separate them onto a distinct
beverage menu. Guests who start with
water may order drinks later if they have
a beverage menu to peruse as they eat.
Some beverage menus feature pictures
of specialty cocktails, extensive lists of
craft beer selections, or information
about the ingredients and traditions that
inspired each beverage.
 DESSERT MENU

 Many standard menus have dessert

sections but because servers collect
menus after the entrées are ordered,
guests can't refer to these sections later.
That's why some restaurants offer
separate dessert menus, which may be
displayed right on the tables or handed
out after all guests are finished eating.
Upscale restaurants may even roll out a
dessert cart that features each item on
the menu, which makes it harder to resist
sweet treats even if everyone's
full. The dessert menu is a list of the
desserts that are available.
 STATIC MENU

 A static menu is a menu that is often

laminated for easy cleanup. It is usually
separated into groups such as
appetizers, soups and salads, entrees,
desserts, etc. Fast food restaurants often
have these types of menus. They are the
most common.
 Types Of Food and Beverages
 TABLE SERVICE- Table service is food ordered by the customer at thetable and served to
the customer's table by waiters and waitresses, also known as "servers". Table serviceis
common in most restaurants. With table service, the customer generally pays at the end of
meal.
 ENGLISH SERVICE-Method of serving private dining room or restaurant food in which a
waiter or waitress serves each guest from a large dish, starting with the host or hostess (or a
guest of honor, if any) at the head of the table.
 FRENCH SERVICE-Method of serving private dining or restaurant food in which partially
cooked food is brought from the kitchen on a cart which is used also for the final cooking.
Food is completed in front of the guests and served by a waiter or waitress who offers a dish
to each guest who helps himself or herself.
 SILVER SERVICE-Silver service is a method of foodservice at the table, with waiter
transferring food from a serving dish to the guest's plate, always from the left. It is performed
by a waiter by using serviceforks and spoons from the diner's left
 AMERICAN SERVICE-A method of serving hotel or restaurant food, in which portions of food
are placed on plates in kitchen (except for bread and butter and salads which are served on
the table) by the establishment's employees and served to each guest by a waiter or
waitress. See also English service and French service.
 RUSSIAN SERVICE-Russian service. Formal and elegant service very similar to (but faster and
less expensive than) french service, except that the food is completed (prepared and
garnished) in the kitchen and only one waiter (server) is used.
 CART SERVICE-The food is prepared and assembled at tableside. The guests select food from
the cart while sitting at their tables and are later served from the right. It is offered for small
groups of VIPs. Banquet French Service − The food is prepared in the kitchen.
 SELF SERVICE-In this type of service, the guests enter the dining area and select food items.
They pay for coupons of respective food items. They go to food counter and give the
coupons to avail the chosen food. The guests are required to take their own plates to the
table and eat.
 BUFFET SERVICE-A buffet is a system of serving meals in which food is placed in a public area
where the diners serve themselves. A form of service à la française, buffets are offered at
various places including hotels,restaurants, and many social events.
 CAFETERIA SERVICE-This styles caters to a large numbers of customers at a reasonable price.
The customers choose from the foods on display at the counter, place the food on the tray,
and carry them to the dining table. Usually, the foods are prepared in advance and are ready
to be served.
 ROOM SERVICE-Room service or in-room dining is a hotel serviceenabling guests to choose
items of food and drink for delivery to their hotel room for consumption. ... It is uncommon
for room service to be offered in hotels that are not high-end, or in motels.