MENU

MENU
• It is a list of dishes to be served in a given
meal.
• It is a presentation of food and beverage
offerings
 HISTORY
• discovered dating back to the Song Dynasty in China.
• In the larger populated cities of the time, merchants
found a way to cater to busy customers who had little
time or energy to prepare food during the evening. The
variation in Chinese cuisine from different regions led
caterers to create a list or menu for their patrons.
• The word "menu," is French in origin.
• It ultimately derives from Latin "minutus,“ which
means something made small
•The menu first appeared in China
during the second half of the
eighteenth century, or The Roman
Age.
 MENU PLANNING
• It is the selection of a menu for an event. Such as picking out the
dinner for your wedding or even a meal at a birthday party.
 IMPORTANCE OF MENU PLANNING

• Customer satisfaction
• Facilitating costing
• Facilitating pricing
• Reference by customer and management
• Guide production
• Some menu requires special preparation like decorations and
equipment therefore menu will help in availing the necessary.
 IMPORTANCE OF MENU PLANNING

• Facilitate evaluation and improvements

• Facilitate ordering
• Plan storage
• Guides the catering staff on how to prepare dishes
• Help the catering staff to prepare in terms of attitudes, skills
ordering etc.
 MEAL PLANNING
• It is the act of advanced planning of the menu for different
situations such as for a family or a restaurant. It is important to
consider the dietary needs of the people one is preparing for.
 1. TABLE D’HOTE

A set menu forming a complete meal at a set

price a choice of dishes may be offered at all
courses. Choice and number of courses is
limited to two, three or four.
 2. ALA CARTE
• Menu with all the dishes individually priced.
• Customers compile their own menu from the list.
• The meal is cooked to order.
• The customer should be prepared to wait for this service.
 3. PARTY/FUNCTION MENUS
• Menu for banquets or functions of all kinds.
• All guests start the meal at the same time.
• Seasonable foods must be available if the menus are printed well in
advance to avoid embarrassments.
 4. ETHNIC/SPECIALTY MENUS
• Can be ala carte or table d’hote specializing in the food or religion
of the country or in a specialized food itself
a.) ethnic- Chinese, Indian, kosher, Kenyan, African etc.
b.) specialty- steak, fish, pasta, vegetarian, etc.
• Kitchen staff must know how to obtain and use the ingredients.
• The ambience (mood) of the restaurant must reflect the menu
 5. HOSPITAL MENUS/INSTITUTIONAL
MENUS
• It’s a form of a menu given to the patient. The day before service
the patient ticks his/her preferences.
• A dietician is usually involved with menu compilation to ensure
nothing is given to the patients that would be detrimental to their
health.
• The patient’s meals are usually 2-3 courses.