MENU
DEFINITION
It is a list of food items offered for a meal along with prices whether set for individual items or for
the whole meal.
Menu is a list , in a specific order, of dishes to be served at a given meal
For commercial establishment it will also include the prices (either set for individual items or for the
whole meal), taxes and
other charges applicable
HISTORY AND ORIGIN OF MENU

The word menu was originated in the year 1541 when the Duke Henry of Brunswick, was holding a
party where was
constantly referring to a piece of paper
An exquisite lady was enquiring with the Duke about the food items in a nasal tone saying, “may I
know”. This phrase was
later converted to the word “Menu”.
In 1718, we get the first recorded description of menu, where in a party the guest were able to look
at the names, recipes and
ingredients of the preparations in the look called “ Ecriteau” in French which means “Bill of Fare”
PRESENTATION OF MENU
It is usually the style of presentation of menu along with the prices mentioned. There are ways of
presentation of menu:-
Book form- this type of presentation of menu is very common in large establishments where there
are more items. The items are listed along with their respective prices. Most of the restaurants
follow this style.
Card Form- the food items along with their pricing are written on a card for smaller establishment.
Board Form- It is mostly found in fast food centres, food courts or pavilion where a large board is
displayed with the names of the dishes and their pricing.
Place mats- such form of menu presentation is generally found in food service areas where turnover
of the guest is very high and fast efficient service is required. Place mats are printed papers placed
on the guest table with the names and prices displayed. Once the guest is done with their meal, the
mats are immediately removed and new ones are placed. Usually followed in coffee shop, fast food
centres etc.
TYPES OF MENU
Table d'hôte (table of the host)
It is a fixed menu generally of a starter, a main course, a dessert and a beverage at last, and is served
at a stated price
which is for the entire meal.
Cater to a large number of people in a short period of time like institution, industries, transport
catering etc.
À la carte (in the style of a card)
It is the selection from the menu card where each item is priced separately.
In this the menu is presented in form of a card. All the food items are listed along with their
individual respective pricing. It is
most popularly used menu.
Other forms of menu are:-
CARTE DU JOUR- (menu for the day): It is a card comprising of food items listed with
composite pricing and has been
planned for the day. Mostly used for institutional/ industrial/ welfare catering.
PLAT DU JOUR- (dish of the day/ chef’s special): A special food item prepared by the chef for a
particular day. It is quite
expensive.
PLATS DU JOUR-(plates/ dishes of the day): When there are multiple special items it is not
verbally promoted but written in
a card with individual pricing.
TABLE D’HOTE VS A LA CARTE

Traditional 1.modern
Compositely priced 2.Indiviually priced
Limited Choices 3.Wider choices
Portion size smaller 4.portion size bigger
Suitable for clubs, welfare institutions etc. 5. Suitable for commercial establishments like restaurants
Caters to a large no. of people in a limited time 6. Cater to a limited no. of people
Requires less space, equipment’s and skilled people 7. Requires more space, equipment’s and skilled
people
Life cycle is less as it is cyclic in nature 8. Life cycle is more, is changed after 6 months
OBJECTIVES OF MENU PLANNING

1. The menu must satisfy guest expectations.
2. The menu must attain marketing objectives.
3. The menu must help achieve quality objective.
4. The menu must be cost effective.
5. The menu must be accurate.
1. The menu must satisfy guest expectations: Because guest satisfaction is a byword of dinning
service management, your menu must, above everything else, reflect your guest’s tastes and
preferences – neither the chef’s, the food and beverage director’s nor those of the manager of the
particular dinning outlet.
2. The menu must attain marketing objectives: While part of marketing is discovering what guests
want, another important aspect is providing for their needs at convenient locations and times and at
prices that they are willing and able to pay. In some cases, excellent product development, pricing
and promotion will convince guests that you have what they desire –even if up until now they never
knew what it was that they’d been looking for.
3. The menu must help achieve quality objective: Quality concerns are closely related to marketing
concerns. It is important that you clearly understand all aspects of quality requirements and develop
menus that incorporate these standards into your food menus. High quality and good nutrition go
hand – in – hand. A menu that helps achieve quality objectives would also offer enough choices to
the guests so that they can order a nutritionally well-balanced meal. Other aspects of food quality
include flavor, texture, color, shape, consistency, palatability, flair and guest appeal. As you plan the
menu, remember to balance it so that textures, colors, shapes and flavors are not repetitive.
4. The menu must be cost effective: Both commercial and institutional food service operations
should plan menus that recognize financial restraints. Generally, commercial properties cannot
attain their profit objectives unless their product costs, which the menu often dictates, fall within a
specific range. In institutional food service operations, minimizing costs is also the
menu planner’s responsibility. Whether you plan a menu for a commercial or an institutional
operation, you must select menu items that are within the operation’s budget.
5. The menu must be accurate: You are responsible for telling the truth when you formulate menus.
You must not mislabel a product, describe it inaccurately, or deceive the guest by your menu
presentation. The menu is a powerful advertising tool. It can influence what guests order and their
expectations. If your food service operation does not deliver the type of products that your menu
represents, your guests may feel cheated and never return.
CONSIDERATIONS IN MENU PLANNING

1. Colour repetition- repetition of colour in the dishes of a menu will be monotonous for a guest
which would harm the appetite of the guest.
2. Balance of Heaviness- while fixing a menu the balance of heaviness should always be kept in mind
i.e., from light to heavy and ultimately to light.
3. Repetition of Ingredients- As with repetition of colour, repetition of ingredients or taste will also
harm the appetite of a guest and will be monotonous and irritating for the guest.
4. Kitchen Skills- the efficiency of kitchen department and its output capacity is an essential factor in
determining the type of menu.
5. Seasonal Favorites- availability and usage of seasonal fresh fruits and vegetables are other factors
to be considered while planning a menu. A good menu should always include seasonal favorites in its
courses for example mango in summers, carrot in winters etc.
6. Local Favorites- The favorites of the local people, their eating habits and food culture needs to be
taken into consideration while planning a menu.
7. Availability of equipments – while planning the menu, availability of the equipments required to
prepare as well as serve the food needs to be considered.
CONSTRAINTS IN MENU PLANNING
1. Age- The preference of food items varies with age group. The children and aged people prefer less
spicy food while the younger likes rich and spicy dishes. Ideal menu should take care of people in
each and every age group.
2. Profession- People in different profession have different food preferences, athletes, sport person
will go for high carbohydrate while people in entertainment business will prefer low fat/ cholesterol
diet.
3. Nationality- people of different nation have different food preferences. A European will like mild
continental food, while Indian, Thai and Mexican will prefer spicy food
4. Group size- when group size is large it is difficult to serve elaborate menu.

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MENU

HISTORY AND ORIGIN OF MENU

TABLE D’HOTE VS A LA CARTE

OBJECTIVES OF MENU PLANNING

CONSIDERATIONS IN MENU PLANNING

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