Introduction to Menu & Its Types

Definition The menu or ‘bill of fare,” as it is popularly known, is a list of foodand beverage that can be served by an establishment to a guest at a price.

The History The word ‘Menu,’ probably dates back to a story about a person of nobility, the Duke of  Brunswick, in 1541, who while attending a banquet, was found referring to a long list. Upon being asked he said he is referring to the list of items that are being served and he is accordingly reserving his appetite for the forthcoming dishes. One of the ladies was curious enough to ask “May I know what the Duke is referring to?” and it is believed that from this phrase the word Menu
came for if we condense “May I Know” it sounds as “Menu”.

The Functions of Menu
The Menu in a food service outlet serves a manifold purpose: A Menu form customers’ viewpoint it serves him as a
a) Tool to know what dishes are being available
b) To choose dishes according to his budget. 
Form the point of view of service staff it helps them to
a) Make the inventory of the catering equipments.
b) Decide upon the type of service required.
c) To deduce the number and skill of service staff that would be necessary
d)Make the mise-en-place of the restaurant by laying the specific crockery and cutleries required as per the dishes that are being served.
e) Take the order of the dishes.
f) Pick up and serve dishes in accordance to the order given and according to the sequence of the menu structure.
g) To present correct check to the guest.
Considering from the viewpoint of production staff and the chef it helps as a guide to
a) Deduce the requirement of production staff and their individual skill accordingly.
b) Helps to deduce the type of production equipments required.
c) To order raw materials.
d) To prepare the dishes.
The management by the menu comes to
a) Analyse the cost and evaluate the utility of the dish.
b) Predict trends and to plan the future course of action for the outlet.
c) Know the recovery in terms of currency from each dish through the cashier who in turn can make the bill correctly.
Points to be considered while Planning a Menu
a) Type of Establishment
b) Type of Customer
c) Religious Rules
d) Average spending capacity
e) The Price Range
f) Time of the Year – namely :- The Climatic Condition, Seasonal Foods, Festival Dishes
g) Time of the Day
h) Supplies
i) Type of Production Area
j) Type of Food Service Area
k) Providing a Balanced Meal with respect to colour, texture, methods of preparation, sequencing the menu in proper order, i.e., from light to heavy and then back to light.
l) Language & Menu Presentation which includes omission of spelling errors, proper descriptions, adhering to same language when written
Types of Menus
Introduction Menus can be broadly divided into two:
1) A la carte literally meaning “from the card”
2) Table d’hote meaning “table of the host”
A la carte Menu
Definition The A la Carte menu means a multiple choice menu each dish being separately priced.
Applicability 1st Class Restaurants, Multi Cuisine Outlets, Various restaurants.
Table d’hote Menu
Definition The Table d’hote menu is the one which has fixed number of courses and the price is on the entire menu or any specified number or courses on the offer. Applicability Coffee Shops, Fast Food Joints. Resort Hotels and establishments running on Modified American Plan or American plan, etc.
There are also other forms of menu which are discussed below
Plat du Jour Menus
Definition & Characteristics
These are certain dishes that are displayed or advertised with a purpose of selling certain dishes as specialty. Literally means “Plate of the Day.”
The most notable characteristic these menus will have are:
1) These dishes normally comprises of the main course.
2) They may combine with a la carte or table d’hote menus already in vogue in the restaurant.
3) These dishes will not be found on the main menu.
4) The dishes will be individually priced.
5) They may have a heading like “Our Chef Recommends”. “Today’s Specialty”, “From Our Chef’s Table” etc. Applicability Various restaurants offering specialties of the day and especially the
ethnic menus.
Carte du Jour Menus
Definition & Characteristics.
The Carte du Jour menu literary means the card of the day. These menus are written everyday, one for lunch, and one for dinner. They are a complete meal and may have choice. This form of menus may combine with an a la carte, table d’hote or plat du jour menus. The dishes are priced individually. Applicability Coffee Shops, Fast Food Joints, Resort Hotels & Motels. Etc.
Cyclic Menus
Definition & Characteristics
These menus come back after a particular time, like on a certain day of the week, or in a particular month, or a fixed time of the year. Applicability These menus are normally found in industrial canteens, prisons or hospitals. One important consideration a caterer must have is to provide variety
in the dishes prepared, since the basic ingredient is the same.
Set Menus
Definition & Characteristics.
By “Set Menu,” it means that the menu is fixed in relation to number of items, within certain limitations, at a given price. This is usually made where there is mass catering on a pre-decided menu. The choice of items are offered by the establishment with the choice of dishes are that can be served. The dishes are decided in advance by the organizers and the menu is served by the establishment to a group of persons accordingly. The control is not kept on portioning the quantity of each dishes, but on number of plates served. Applicability In out door catering, banquet services, parties and buffets.