Republic of the Philippines

Department of Education
Region III-Central Luzon
Schools Division of Bulacan
Asian Institute of Science and Technology
Plaza Naning Victoria Bldg. Baliwag, Bulacan
SENIOR HIGH SCHOOL DEPARTMENT

Food and Beverage Services

Topic session
First Quarter SY 2022-2023
Mr. Marwene R. Gonzales

Marwene R. Gonzales Food and Beverage Services 1 Page 1 of 8

 LESSON 6

Types of Menu

SPECIFIC OBJECTIVES

At the end of the topic session, YOU MUST be able to:

1. Identify the different types of menu

Classification of Menus

Menus may be classified in four different ways:

• Pricing
• Schedule
• Meal Times
• Specialty

Types of Menu

1. A la Carte – the menu in which food item is separated priced to give

the guest choice to suite his or her tastes and budgets.
2. Table d’ hote Menu –a menu which prices the entire meal,
Irrespective or whether the guest avails of the entire meal or not.
3. Combination Menu –this menu combines the A La Carte and Table D’
Hote Menus. A la Carte menus for instance may offer a combination
of rice/beads, vegetables, potatoes in the entrée dish price. Table D’
Hote Menu, on the other hand, may offer an option of the whole meal
or a choice of individually priced appetizers or desserts from the
menu.

Menu Schedules

• Fixed Menu – is one of which used daily for a period of months or a

year like most restaurant.
• Cyclic Menus – this are designed to offer frequent guest a variety.
Cycle of the menus can be on a daily, weekly, or monthly basis.
• Meal Times – the traditional meal times of breakfast, lunch, tea, and
dinner have their special types of meal justifying separate meals for
each.

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Function of Meal

• Breakfast Menus – are fairly standardized. Most restaurant offer a

choice of juices, cereals, eggs to order, meats like bacon, sausages or
ham, waffles or pancakes with maple syrup. Breakfast is the most
important meal.
• Lunch Menus – can be vary from elaborate meals or light meals
depending on the purpose and culture of the guest.

• Tea Menus – the English have made the late afternoon meal into a
fine art.
• Dinner Menus – are an entertainment and people are willing to pay
extra for these meals. Alcoholic drinks are essential part of the dinner
menus.
• Supper Menus – the term supper is used in the European continent
but it varies in purpose around the continent. It can be a light dinner
for either early evenings or late nights.
• Brunch Menus – are designed for family or guests who wish to wake
late. This can be happening at 10:00 am in the morning.
• Pool side Menus – this menu is specially designed to facilitate easy
service beside the pool. The items would be pre-plated snack food like
club sandwiches, hamburgers, etc. or barbeque items.
• Snack Menus – are offered in between regular meal timings. Snack
menu is popular with students, shoppers, or casual eaters.
• Specialty Menus – cater to market segments that have particular
need.
• Children’s Menus – fast food outlets have exploited this trend with
family and children’s packages. They offer children’s birthday
arrangement from balloons, clowns and games.
• Diet Menus – have become significant with the health conscious
modern public.
• Dessert Menus – is offered by restaurants that good patisserie. They
cater to the public with sweet tooth.
• Room Service Menus– found in the hotels that provide food and
beverage service to guest rooms.
• Take-out Menus – restaurant offer take out service to capture
additional revenue from an eating public who do not have the time to
eat at the restaurant itself.
• Banquet Menus – hotels that have banqueting facilities make present
menus on a table d’ hote scheme. The focus on a quality cooking that
can retain quality.
• California Menus – some restaurants offer breakfast, lunch, dinner,
and snack menus round the clock.
• Ethnic Menus – these are offered specialty restaurant that
concentrate on a type of cuisine. French, Chinese, Japanese, Indian
restaurant will offer ethnic menus.
• Market Menus – these are determined during the season and the
availability of raw materials.
• Wine List – this is a menu found in restaurants that deserve liquor.
The wine list will list the wines, spirits, and cocktails, each
individually priced.

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 LESSON 7

MEAL PATTERNS AND MENU WRITING

SPECIFIC OBJECTIVES:

At the end of the topic session the students are expected to:

1. Distinguish the different meal patterns.

2. Discuss the different parts of menu and menu card
3. Identify the factors to be considered in making a menu.
4. Determine how to write a menu card.
5. Design and create a Menu card.

Meal pattern for different meals served:

• Breakfast (Sit down) – foods are prepared at the kitchen and served to
guest in platters
1. Slice of breakfast fruits
2. Cereals
a. Rice – boiled (steamed rice, porridge, champorado) or fried rice
(garlic, Chinese rice, etc.)
b. Breads/rolls- oven baked placed in basked covered in napkin
served w/ butter and fruit preserve (jam or marmalade)
3. Egg
a. Hard Boiled
b. Scrambled – well done, over easy
c. Omelet
d. Poached
e. Sunny side up
4. Meat/Cold cuts
5. Coffee, tea, hot chocolate

• Lunch/Dinner (Sit down)

1. Appetizer – serve to prepare and tickle palate
2. Soup
a. Clear soup- Consomme
b. Cream Soup
3. Fish / Seafood dish
4. Poultry – chicken, game, fowl, etc.
5. Meat – pork, beef, lamb, etc.
6. Dessert
7. Beverage – coffee, tea, softdrinks, juices, etc.

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Menu Card

• The objective of a Menu card is to inform the customers accurately of the food
available for the meal and also to inform the customers of the changes to be
made.

• Functions of Menu
1. To provide you with a guide for ordering, purchasing and estimating food and
price.
2. Attracts and intrigues the customers
3. Determine the layout of the kitchen and the special equipment you will need.
4. Set the tone of your restaurant, which help you furnish and decorate it
appropriately.

• Parts of a Menu Card

1. The formally printed menu – food listed according to price range and
type.
2. The Flier – a mimeographed insert describing the daily specials.
3. The Rider – a small piece of paper clipped to the regular menu describing
one or two inexpensive items usually leftover from previous days specials.

• How to Write a Menu

1. List food in the order of service, listing beverage last.
2. Capitalize the first letter of each word except articles and prepositions.
3. An accompaniment for a course may either be place to the right or left or
underneath the main item.
4. When two or more item accompany a dish, these are written on the same
line to the left or right or the line below.
5. Such items as butter, cream, sugar or salad dressing are not written on
the menu, unless they are particularly interesting or different.
6. Spacing and arrangement of items on menu should be symmetrical,
allowing extra space below courses.
7. Avoid parenthesis.
8. Avoid brand name
9. Specify method of cooking, such as baked, buttered, etc.
10. Spell correctly.
11. Avoid using abbreviations.

• Checklist regarding Menu Wordings

1. Each food items are universally understood.
2. Foreign names are explained in English copy
3. Language describe the method of cooking the accompaniments and
garnish.
4. Size of the items is described, specially steak, lobsters, shrimps
5. The customer can easily understand the food item that are included in
the price of entrée such as dessert, beverages, bread.
6. Price is accurate.
7. Price should never be written to or posted over, because this draw
attention to the increase in prices.

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 • Checklist for Menu Card
1. It should be the size easily handled at the table.
2. Spotless, clean, simple in format, with ample margin spaces.
3. Highly legible and interesting color and design to harmonize with the
décor of the restaurant.
4. The menu card should bear the name of the establishment and address.
5. The days and hours of service
6. Other information that will be of interest and elicit a favorable and
friendly responses.
7. Specialty in the menu may be placed in a box on a menu card, underline
to call the guests’ attention and stimulates sales.

Watch and learn the following tutorial videos on:

▪ Meals Pattern at https://www.youtube.com/watch?v=5z-b6Jl0GDI
▪ Menu writing at https://www.youtube.com/watch?v=CX7wqNnM15Q

PERFORMANCE TASK 1: CREATING A MENU CARD

Create your own menu cards based on the parts and checklist that have been discussed.
Send your output at [email protected]. or via Edmodo Learning
Management System.

OBJECTIVES:

At the end of the session the students are expected to:

• Know how menu cards are being done
• Understand the concept of writing a menu

MATERIALS:

• Paperboard (special)
• Ball pen, sign pen, colored pen (optional)
• Checklist of Menu

PROCEDURES:

1. Based on the checklist that was discussed a while ago, create a menu card of
your own.
2. List different foods according to meal patterns and according to the type of
restaurant or foodservice you have in mind.
3. Checked the wordings according to checklist.
4. Package your own menu card.

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 Restaurant Menu Rubric

Incomplete
Excellent Good Fair Poor
(0 pt)
20 pts 15 pts 10 pts 5 pts
0 pts

Restaurant Excellent Good Fair Poor Incomplete

Name (0 pt)
Restaurant Restaurant Restaurant Restaurant
name is in is name is name is name is in Restaurant
displayed displayed in displayed. The displayed. It name is not
neatly and in a way that is name has is displayed provided.
a way that is somewhat grammar but is not
attractive to neat and problems. It is neat or very
the customer. attractive to displayed but is attractive to
The name the not neat or very the
shows customer. attractive to the customer.
creativity and The name is customer. The The name is
is easy to somewhat name is hard to extremely
locate. easy to locate. hard to
locate. locate.

Menu Sections Excellent Good Fair Poor Incomplete

(0 pt)
Menu has all Menu has all Menu has most Menu has
4 required required of the required few of the Menu has no
section section section required section
headings headings but headings. The section headings.
which are not easily headings are headings,
clearly labeled identified. not easily The
headings, The headings identified and headings are
easily have no contain spelling not easily
identified and spelling errors. identified
have no errors. and may
spelling contain
errors. spelling
errors or are
in English.

Pictures Excellent Good Fair Poor Incomplete

(0 pt)
Drawings are Fewer 3 or fewer 2 or fewer
included in drawings are pictures are pictures are No drawings
the menu. included in included in the included in are inlcuded
They are in the menu, or menu, or are the menu, or in the menu.
color and are drawn drawn in pencil are drawn in
would be out sloppily. and shows little pencil and
attractive to Shows some effort. shows
the customer. effort. minimal
Time and effort.
effort have
been clearly
invested.

Grammar Excellent Good Fair Poor Incomplete

(0 pt)
Menu is Menu has a Grammar Grammar
grammatically few incorrectly used incorrectly The menu
sound. grammatical throughout the used. Words contains a
Displays errors but menu. Words used few words.
excellent meaning is used incorrectly incorrectly

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 descriptions. understood. or out of or out of
(use of Descriptions context. context.
articles, are written
accent marks, correctly
spelling, with few
sentence mistakes of
structure, grammar,
etc.) context, or
sentence
structure.

Content Excellent Good Fair Poor Incomplete

(0 pt)
Menu Menu Menu includes Menu
includes four includes two one or more includes no Menu does
complete or more complete complete not list any
choices under complete choices under choices, foods,
the choices the appetizers, listed items description
appetizers, under the salads, entrees are not or prices or
salads, appetizers, and desserts under their some foods
entrees and salads, headings. Each respective are listed in
desserts entrees, and dish has a 1 headings. English.
headings. desserts sentence Few or no
Each dish has headings. description, but prices are
a 1-2 Each dish lacks some listed. Few
sentences has a 1-2 clarity. The descriptions
clear sentence descriptions are are written.
description. description, not incomplete Lacks
The prices are but lacks sentences. clarity.
clearly some clarity. Some of the
displayed. Most of the prices are
prices are listed.
clearly
displayed.

Creativity/Effort Excellent Good Fair Poor Incomplete

(0 pt.)
Clear There is There is some There is little
evidence of evidence of evidence of to no effort, No evidence
effort put effort. Menu effort, menu is and menu is of effort put
forth. Menu is is neat, organized but not forth by the
extremely colorful, not neat or organized, student.
neat, organized, creative or it neat or Menu is not
organized, and creative. may be creative, creative. The neat,
colorful, and The menu is but not neat or menu is organized,
very creative. attractive. organized. unattractive. colorful, or
The menu is creative. The
very menu is very
attractive. unattractive.

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