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Menu Management

This document discusses menu management. It defines a menu as a list of foods that fit the selected meal pattern. It then outlines the different types of menus including breakfast, snack, brunch, lunch, dinner and midnight snack menus. It also describes the table d'hote menu which offers a complete meal at a set price with limited options, and the a la carte menu where each dish is individually priced. Finally, it provides guidelines for planning nutritious and balanced breakfast, lunch and dinner menus with suggestions for courses to include.

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Germelyn Acedo - Serohijos
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174 views3 pages

Menu Management

This document discusses menu management. It defines a menu as a list of foods that fit the selected meal pattern. It then outlines the different types of menus including breakfast, snack, brunch, lunch, dinner and midnight snack menus. It also describes the table d'hote menu which offers a complete meal at a set price with limited options, and the a la carte menu where each dish is individually priced. Finally, it provides guidelines for planning nutritious and balanced breakfast, lunch and dinner menus with suggestions for courses to include.

Uploaded by

Germelyn Acedo - Serohijos
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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MENU MANAGEMENT

Menu Management

A menu is a list of specific foods or dishes that fit the meal pattern selected.

Functions of Menu

1. Breakfast Menu – this is served during 7:00 o’clock in the morning.


2. AM Snack Menu – this is usually served at 10:00 o’clock in the morning.
3. Brunch Menu – this is a combination of breakfast and lunch and starts at 11:00 o’clock in the
morning.
4. Lunch Menu – this is served at 12:00 o’clock in the afternoon.
5. PM Snack menu – this is served at 3:00 o’clock in the afternoon.
6. Merienda Cena – this is served at 5:00 o’clock in the afternoon.
7. Dinner Menu – this is served at 7:00 o’clock in the evening.
8. Midnight Snack – this is served at 12:00 midnight.

Types of Menu

1. Table d’hote – this is the set menu forming a complete meal at a set price. A choice of dishes
must be offered at all courses, the choice and number of dishes will usually be limited. For
example:

Set A Set B Set C


Cost: Php 33 Cost: Php 55 Cost: Php 68

Orange juice Orange juice Orange juice


Assorted breads with 2 pcs. Fried egg 2 pcs. Fried egg
butter/jam/jelly/marmalade Ham/bacon/sausage Tapa/longganiza/
Brewed coffee corned beef tocino/pork adobo
Toast with butter/jam/ Garlic fried rice
Jelly/marmalade Brewed coffee

1.1 Menus for the day, Executive lunch, and business lunch are also offered at a set price.

2. A La Carte – this is a menu with all the dishes individually priced. The customer can therefore
compile his own menu. A true a la carte dish should be cooked to order and the customer
should be prepared to wait for this service.

Example:

SOUPS

Consommé Royale………………………………………………………………………….. Php 35.00


Cream of Corn Soup……………………………………………………………………….. Php 35.00
French Onion………………………………………………………………………………….. Php 55.00

SALADS
Mixed Green Salad…………………………………………………………………………. Php 25.00
Ceasar’s Salad…………………………………………………………………………………. 38.00
Seafood Salad…………………………………………………………………………………. 80.00

3. A Special Party Menu – these are menus for banquets and parties of all kinds like birthday,
wedding receptions, anniversaries, debuts, conventions, etc.

4. Cycle Menu – a set of menus rotated to a definite pattern.

5. Selective Menu – a complete meal that provides choices or selections of courses.

Mechanics of Menu Planning

Menus are not only planned but written since attention to the form or mechanics of menu –
writing is desirable. The following suggestions for menu – writing are given:

1. The Breakfast Menu – simplest to prepare. Foods included are:


 Fruits or Fruit juice
 Cereals (hot/cold)
 Eggs
 Fish
 Meats
 Preserves (marmalades,jam,jellies)
 Beverages
 Bread

Menu Planning for Breakfast:

1. Nutritionally balanced
2. Includes a minimum of 4 courses from above:
For Example:
Fruits or cereals
Fish, egg or meat
Rice/Bread
Beverage

2. Luncheon/ Dinner menus – may be planned Table d’hote or A La Carte. Number of courses can
vary from 3 to 10. Suggested offerings:

First Course
 Fruit/fruit cocktail/juices
 Shellfish
 Smoked fish or cold cuts
 Hors d’oeuvres

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