Tuesday, July 27, 2010
Friday, July 23, 2010
BASIC PRINCIPLES OF MENU PLANNING
1) Cold and warm dishes are listed separately.
2) Appetizers, soups, seafood and main courses are listed in
separate groups.
3) In every group the lighter dishes are listed before the richer
ones.
4) Salads should be highlighted.
5) If offered, low-calorie foods should be specially indicated, and
the number of calories should be stated.
6) If foods are prepared with organically grown ingredients, this
fact should be highlighted to the discriminating customer.
7) Every dish should be described clearly and simply, in an
appetizing way, without being too flowery.
8) House specialties and seasonal items should correspond to
the season and should change accordingly. Use a clip-on
menu or special insert to attract attention to them.
9) The dessert selection should be listed on a separate
attractive card. The menu should inform the guests that such
a card is available.
10) The numbering of menu items can save time and confusion,
especially with many of the new computerized cash registers.
Numbering, however, discourages communication between
guests and the service staff and thus does not help promote
sales. For an easy compromise, place one numbered menu
at the register or where orders are relayed to the kitchen so
that one can punch in the guest's order by number; the guest,
however, orders the actual foods with words, not numbers.8) House specialties and seasonal items should correspond to
the season and should change accordingly. Use a clip-on
menu or special insert to attract attention to them.
9) The dessert selection should be listed on a separate
attractive card. The menu should inform the guests that such
a card is available.
10) The numbering of menu items can save time and confusion,
especially with many of the new computerized cash registers.
Numbering, however, discourages communication between
guests and the service staff and thus does not help promote
sales. For an easy compromise, place one numbered menu
at the register or where orders are relayed to the kitchen so
that one can punch in the guest's order by number; the guest,
however, orders the actual foods with words, not numbers.
2) Appetizers, soups, seafood and main courses are listed in
separate groups.
3) In every group the lighter dishes are listed before the richer
ones.
4) Salads should be highlighted.
5) If offered, low-calorie foods should be specially indicated, and
the number of calories should be stated.
6) If foods are prepared with organically grown ingredients, this
fact should be highlighted to the discriminating customer.
7) Every dish should be described clearly and simply, in an
appetizing way, without being too flowery.
8) House specialties and seasonal items should correspond to
the season and should change accordingly. Use a clip-on
menu or special insert to attract attention to them.
9) The dessert selection should be listed on a separate
attractive card. The menu should inform the guests that such
a card is available.
10) The numbering of menu items can save time and confusion,
especially with many of the new computerized cash registers.
Numbering, however, discourages communication between
guests and the service staff and thus does not help promote
sales. For an easy compromise, place one numbered menu
at the register or where orders are relayed to the kitchen so
that one can punch in the guest's order by number; the guest,
however, orders the actual foods with words, not numbers.8) House specialties and seasonal items should correspond to
the season and should change accordingly. Use a clip-on
menu or special insert to attract attention to them.
9) The dessert selection should be listed on a separate
attractive card. The menu should inform the guests that such
a card is available.
10) The numbering of menu items can save time and confusion,
especially with many of the new computerized cash registers.
Numbering, however, discourages communication between
guests and the service staff and thus does not help promote
sales. For an easy compromise, place one numbered menu
at the register or where orders are relayed to the kitchen so
that one can punch in the guest's order by number; the guest,
however, orders the actual foods with words, not numbers.
MENU FORMAT
In many cases, especially in restaurants, serving haute
cuisine, the part or table d'hote menu is beautifully handwritten to
emphasize the traditional character of the restaurant. In less fancy
restaurants, a modern variant that is similar but simpler is often
used: the blackboard, on which are written recommendations
concerning the day's specialties.
In general, however, the table d'hote or a part menu, which
changes daily or cyclically, is prepared in-house (on a typewriter or
computer) and duplicated as necessary. A separate menu listing the
daily specials might also be prepared. In many restaurants the table
d'hotel or a part menu and the daily specials contain only a fraction
of what is offered. Often an a la carte menu, from which the guests
can select from an array of dishes that are always available, is also
provided. If an a la carte menu is offered, the other menus are
inserted in or clipped to its folder. The daily menus may also be
placed at every seat, but in most establishments they are offered by
the service staff along with the regular a la carte menu.
cuisine, the part or table d'hote menu is beautifully handwritten to
emphasize the traditional character of the restaurant. In less fancy
restaurants, a modern variant that is similar but simpler is often
used: the blackboard, on which are written recommendations
concerning the day's specialties.
In general, however, the table d'hote or a part menu, which
changes daily or cyclically, is prepared in-house (on a typewriter or
computer) and duplicated as necessary. A separate menu listing the
daily specials might also be prepared. In many restaurants the table
d'hotel or a part menu and the daily specials contain only a fraction
of what is offered. Often an a la carte menu, from which the guests
can select from an array of dishes that are always available, is also
provided. If an a la carte menu is offered, the other menus are
inserted in or clipped to its folder. The daily menus may also be
placed at every seat, but in most establishments they are offered by
the service staff along with the regular a la carte menu.
TYPES OF MENU
Table D'hôte
Table d'hôte is a French phrase which literally means "host's
table". It is used to indicate a fixed menu where multi-course meals
with limited choices are charged at a fixed price. Such a menu may
also be called prix fixe ("fixed price"). It usually includes three or five
courses meal available at a fixed price. It is also referred to as a
fixed menu. Because the menu is set, the cutlery on the table may
also already be set for all of the courses, with the first course cutlery
on the outside, working in towards the plate as the courses progress.
In olden days, when the inns or dining establishments
offering a limited choice in the menu was not preferred by the
guests, they started offering an a la carte menu for guests to select
the type of food they wanted to eat.
Fixed menus or table d'hote menus are still used in various
forms such as buffet menus, conference packages and on special
occasions. A table d'hote menu comprises a complete meal at a
predetermined price. It is sometimes printed on a menu card or as in
the case of banquets, it is agreed upon by the host of the party. A
banquet style of fixed menu has more elaborate choices ranging
from the soup to the dessert. For the banquets, the hosts invariably
fixes or selects the menu in consultation with the hotel staff in
advance.
Most of the banquet food served in India is normally of Indian
food. For this, a printed format offering a choice of vegetarian and
non-vegetarian dishes is prepared, from which the guests make their
choice. Western style fixed menus normally provide the choice of a
starter or soup, a main course, and finally a dessert. In each course
there could be a choice of dishes to suit the tastes of individual
guests.
Table d'hote menus should be well planned and balanced. As
the guest is not given a chance to plan his own meal, the meal
should be interesting, without any similarity in the colour and taste of
the courses as well as being palatable, delicious and well presented.
If the main course is heavy, then the first course should be
lighter, and act as an appetite stimulant for the courses to follow.
Dishes that are heavy and hard to digest should be avoided. The
colour, varieties of ingredients used, and the garnishes should, if
possible, be different for each course.
Fixed menus are prevalent in transport catering which include
air, rail, and sea passengers. The guests have a variety of fixed or
table d'hote menus, with virtually no choice offered to the
passengers (except the first class air passengers). Cruise liners may
have elaborate fixed menus with multiple choices built into each
course.
Table d'hôte is a French phrase which literally means "host's
table". It is used to indicate a fixed menu where multi-course meals
with limited choices are charged at a fixed price. Such a menu may
also be called prix fixe ("fixed price"). It usually includes three or five
courses meal available at a fixed price. It is also referred to as a
fixed menu. Because the menu is set, the cutlery on the table may
also already be set for all of the courses, with the first course cutlery
on the outside, working in towards the plate as the courses progress.
In olden days, when the inns or dining establishments
offering a limited choice in the menu was not preferred by the
guests, they started offering an a la carte menu for guests to select
the type of food they wanted to eat.
Fixed menus or table d'hote menus are still used in various
forms such as buffet menus, conference packages and on special
occasions. A table d'hote menu comprises a complete meal at a
predetermined price. It is sometimes printed on a menu card or as in
the case of banquets, it is agreed upon by the host of the party. A
banquet style of fixed menu has more elaborate choices ranging
from the soup to the dessert. For the banquets, the hosts invariably
fixes or selects the menu in consultation with the hotel staff in
advance.
Most of the banquet food served in India is normally of Indian
food. For this, a printed format offering a choice of vegetarian and
non-vegetarian dishes is prepared, from which the guests make their
choice. Western style fixed menus normally provide the choice of a
starter or soup, a main course, and finally a dessert. In each course
there could be a choice of dishes to suit the tastes of individual
guests.
Table d'hote menus should be well planned and balanced. As
the guest is not given a chance to plan his own meal, the meal
should be interesting, without any similarity in the colour and taste of
the courses as well as being palatable, delicious and well presented.
If the main course is heavy, then the first course should be
lighter, and act as an appetite stimulant for the courses to follow.
Dishes that are heavy and hard to digest should be avoided. The
colour, varieties of ingredients used, and the garnishes should, if
possible, be different for each course.
Fixed menus are prevalent in transport catering which include
air, rail, and sea passengers. The guests have a variety of fixed or
table d'hote menus, with virtually no choice offered to the
passengers (except the first class air passengers). Cruise liners may
have elaborate fixed menus with multiple choices built into each
course.
TYPES OF MENU
In a restaurant, there are two different types of menus which
are differentiated by the manner in which they are served and priced.
A menu may be a la carte or table d'hôte.
A La Carte Menu
An “A La Carte Menu”, is a multiple choice menu, with each
dish priced separately. If a guest wishes to place an order, an a la
carte is offered, from which one can choose the items one wants to
eat.
Traditionally, the original menus that offered consumers
choices were prepared on a small chalkboard, a la carte in French;
so foods chosen from a bill of fare are described as à la carte,
"according to the board."
In an a la carte menu all items are cooked to order including
the sauces that are made with wine, cream or mustard. Depending
on the dish chosen by the guest, the cooking time will vary. It is
necessary to inform the guests about the time the preparation might
take. An extensive a la carte menu is impressive but involves a huge
amount of mise-en-place.
are differentiated by the manner in which they are served and priced.
A menu may be a la carte or table d'hôte.
A La Carte Menu
An “A La Carte Menu”, is a multiple choice menu, with each
dish priced separately. If a guest wishes to place an order, an a la
carte is offered, from which one can choose the items one wants to
eat.
Traditionally, the original menus that offered consumers
choices were prepared on a small chalkboard, a la carte in French;
so foods chosen from a bill of fare are described as à la carte,
"according to the board."
In an a la carte menu all items are cooked to order including
the sauces that are made with wine, cream or mustard. Depending
on the dish chosen by the guest, the cooking time will vary. It is
necessary to inform the guests about the time the preparation might
take. An extensive a la carte menu is impressive but involves a huge
amount of mise-en-place.
MENU
In a restaurant, a menu is the list of dishes to be served or
available for a diner to select from. The items that are available for
the diner to choose from are broken down into various categories,
depending on the time of day or the event.
The compilation of a menu is the most important part of a
caterer's work. It is regarded as an art, acquired only through
experience and study. The menu is a link between the guest and the
establishment, hence it should be carefully planned by the
establishment's professionals, namely the executive chef, the food
and beverage manager and the food and beverage controller.
The word menu dates back to 1718, but the custom of
making such a list is much older. In earlier times, the escriteau (bill of
fare) or menu of ceremonial meals was displayed on the wall
loadable with the kitchen staff to follow the order in which the dishes
were to be served. It is said that in olden times, menus were like a
large dictionary with sections covering a variety of dishes. As time
progressed the lengthy single copy menu became s m aller but
increased in number allowing a number of copies placed in table
increased. Depending on the establishment and the occasion, the
menu may be plain or artistic in its presentation.
available for a diner to select from. The items that are available for
the diner to choose from are broken down into various categories,
depending on the time of day or the event.
The compilation of a menu is the most important part of a
caterer's work. It is regarded as an art, acquired only through
experience and study. The menu is a link between the guest and the
establishment, hence it should be carefully planned by the
establishment's professionals, namely the executive chef, the food
and beverage manager and the food and beverage controller.
The word menu dates back to 1718, but the custom of
making such a list is much older. In earlier times, the escriteau (bill of
fare) or menu of ceremonial meals was displayed on the wall
loadable with the kitchen staff to follow the order in which the dishes
were to be served. It is said that in olden times, menus were like a
large dictionary with sections covering a variety of dishes. As time
progressed the lengthy single copy menu became s m aller but
increased in number allowing a number of copies placed in table
increased. Depending on the establishment and the occasion, the
menu may be plain or artistic in its presentation.
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