SS2 Catering Craft Practices Lesson Note on Classification of Menu

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TOPIC: CLASSIFICATION OF MENU/ FACTORS THAT AFFECT MENU PLANNING

SUB-TOPIC 1 : Classification of menu.

SUB-TOIPC 2: Factors that affect menu planning.

Menu may be divided into two classes, traditionally called a la carte (from the card) and table d’hôtel (table of the host). The key difference between these two is that ‘a la carte’ menu has dishes separately priced but the ‘table d’hôtel’ menu has an inclusive price (dishes priced together) either for the whole meal or for a specified number of courses. There are however usually choices within each course.

CHARACTERISTICS OF THE TABLE D’HOTE MENU

• The menu has a fixed number of course
• There is a limited choice within each course
• The selling price is fixed
• The food is usually available at a set time

CHARACTERISTICS OF THE A-LA-CARTE MENU

• The choices is generally more extensive
• Each dish is priced separately
• There may be longer waiting times as some dishes are cooked or finished to order (the way the customer wants)

EVALUATION

1. In a tabular form compare a-la-carte and table d’hôtel menu.
2. Briefly discuss menu in not more than four sentences.

 SUB-TOPIC 2: FACTORS THAT AFFECT MENU PLANNING

Modern day menus are the result of the mix of a number of factors. Menu content, traditionally based on Classic cuisine, is continually being influenced by food trends, fads and fashions. Customers demand is also being affected by a greater understanding.

• The relationship between health and eating
• Special diets
• Cultural and religious influences
• Vegetarianism

Due to these factors influencing menu, there is now a greater emphasis in offering alternative such as low fat milk, e.g. skimmed or semi-skimmed, non-diary creamers for beverages, alternatives, to low sugar as sweeteners, sorbets alongside ice cream and polyunsaturated fat and non-animal fats as alternatives to butter.

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