SS2 Catering Craft Practices Lesson Note on Types of Menu

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TYPES OF MENU

Table d’hôtel or Set-price menu: A menu forming a meal usually of two or three courses at a set price. A choice of dishes may be offered at all courses.

A la cate:- A menu with all the dishes priced individually. A true ‘a la carte’ menus should be cooked to order and the customer should be prepared to wait. Customers can compile their own menu. It may be one, two or more courses.

Special Party or function menus:- menus for banquets or functions of all kinds.

Ethnic or specialty menus:-  This can be set price menus or individually priced menu, specializing in the food (or religion) of a particular country or in a specialized food itself e.g. ethnic (e.g. Chinese, Indian, Kosher) specialty.

Hospital Menu:– These usually take the form of menu card given to the patients the day before service so that his or her preference can be ticked. Provisions are made for vegetarians and religious requirements.

Menus for people at work: Such menus vary in standard and extent from one employer to another due to company policy on the welfare of staff and workforce. Where there is a steady group of customers (i.e. workers) who face the same surroundings daily and meet the same people, they long for a change of scene. So Chef or manager needs to vary the menu constantly to encourage customers to patronize the establishment rather than going of the premises to eat. When employees known that the establishment of the premises has their interest and welfare at heart they tend to be well motivated and work better.

Menus for children: – In school there is an emphasis on healthy eating and a balanced diet. Particularly, in boarding schools. Those areas with children of various cultural and religious backgrounds have appropriate items on the menu. Some establishments provide special children’s menus that concentrate on favorite foods and offer suitably sized portions.

Cyclical menus:

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