SS2 Catering Craft Practices Lesson Note on Meaning and Scope of Menu

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TOPIC: MEANING AND SCOPE OF MENU

CONTENT: MEANING AND SCOPE OF MENU

Sub-Topic: Meaning and Scope of Menu

Meaning of menu: Menu is a list of food that is available at a restaurant or to be served at a meal. Menu is primarily a selling. But English people calls it ‘bill of fare’.

Meaning: Ordinarily, the term menu refers to the list of dishes available. The word ‘menu’ is a French word depicting, the bill of fare in English. Menu dates back to the eighteenth century, although the custom of making a list of the courses for a meal is much older.

Originally the bill of fare (English) or menu (French) was not presented at the table. Banquets generally consisted of two courses, each made up of a variety of dishes, anything from 10-40 in numbers. The first set of dishes were placed on the table before the drivers entered-hence the word entrée and when consumed, these dishes were removed or relieved by another set of dishes-hence the words releves or removes. The bill of fare was originally very large and was placed at the end of the table of everyone to read. As time progressed the menu become smaller in size and a number of copies were made which allowed individuals to read their own copy.

Scope of Menu: Menu’s 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 price, whereas the ‘table d’hôtel menu has an inclusive price either for the whole meal or for specified number of courses for example any two or any four courses. Other menus include special party, ethnic or specialty menus, hospital, menus for people a work, menus for children, cyclical menus and pre-planned/pre-designed menus. The courses for the various menu may be taken from the under listed sequence:

1) Hors-d’oeuvres; 2) Soups (potatoes); 3) Egg dishes (oeufs); 4) Pasta and rice (farinaeux); 5) fish (Poisson); 6) Entrée; 7) Sorbet; 8) Releve; 9) Roast (roti); 10) Vegetables (legumes); 11) Salad (salada); 12) Cold buffet (buffet froid); 13) Cheese (fromage); 14) Sweets (entremets); 15) Savoury (savoureux); 16) Fruit (dessert); 17) Beverages.

However a number of courses are often now grouped together as:

A: Starters (course 1-4); B: Main Courses (Courses 5, 6, 8 to 12); C: After (Courses 13-16)

BEVERAGES

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