product offering of a food service organization that varies in the range of dishes offered and size. It is a list, in a specific order, of the dishes to be served at'a given meal period, such as breakfast, lunch, or dinner. It can be presented on floor stands, posters, wall displays, tent cards, or clip-on.

Types of Menu:

French word that means "according to the card" or "customer's order." It is a complete list of all food served in the food service outlet. Each dish is priced separately (shows the price of each dish). Items are cooked to order, and the bill is according to the dishes ordered.

It is a menu that offers each food and beverage item priced and served separately.

It offers a combination of menu items (for example: main dish, salad) and prices them as one.

Different Kinds of A La Carte Menu

The ___ in the à la carte segment can be categorized into omelets, waffles, pancakes, French toast, cereals, bakery goods, side dishes, and beverages. Menu items for each category are individually priced. The semi-à la carte segment offers a wide variety of combinations of food. For example, the combination of pancake, omelet, and sausage in a platter is priced like one. generally have reasonable food prices; however, high-end restaurants and large hotels have a higher price. The menu always requires skilled chefs since items are cooked to order and need to be served quickly.

The ___ under the à la carte segment is generally composed of appetizers, salads, cold and hot sandwiches, entrées, desserts, and beverages. Entrées with vegetables, salad, potato, or rice are under the semi-à la carte segment.

Typically offers more appetizers and entrées compared with a luncheon menu. American, French, or Russian style service is followed.

Dishes are always available any time of the day, whether it is breakfast, lunch, or dinner. Each breakfast, lunch, or dinner meal can be offered in a separate menu list.

can be an à la carte or a semi-à la carte. •Offers food items representing the particular cuisine from a specific country or region. The price range of food can be from moderate to high.

an amalgamation of both à la carte and semi-à la carteitems. •It specializes in a particular dish.

implements either an à la carte, semi-à la carte, or prix fixe menu. Orders are usually taken through the guests' room telephone. •Can have a higher price than the menu in the hotel food service outlet.

•Usually offer selective menu items that require easy preparations, which are common in hotels, inns, and spas.

French word that means "table of the host." •Has a limited and set number of menu items with a fixed price (fixed number of courses). •It is also called a set menu, set meal, our prix fixe menu. Menu items are often cooked in advance and bulk quantity. The price is economical and requires less staff.

Different Kinds of Table d’Hote

offered at a set price where the selection of set menu items is presented. On some special occasions, set menu items can be served according to the guest's preferences.

•Has a limited list of food items offered at a predetermined set price and can be categorized as table d'hote. Food items are available for a particular set of time.

Uusually offered for 12 to 18 hours a day and presented as a set menu. •Menu items are individually priced. •Menu items usually have limited choices (light meals such as pasta, sandwich, etc.), which require quick and little preparation. •Offers a simplified form of services such as plate service or counter service.

The list of food items is repeated in the cycle for a set period (typically every 7, 14, 21, or 28 days). Menu items are offered in rotation.

Other types of Menu: (4)

Menu items offered are the same dishes all year long. Most common food service outlets are fast-food restaurants and diners where menu items are categorized as appetizer, salads, main dish, dessert, and the like.

Du Jour Menu other term

•Also known as the chalkboard menu since the specialty of the day is written on chalkboards. This type of menu usually offers a particular dish in a day and changes daily. Seasonal items are considered on what food items to be prepared and offered. It can be an à la carte or a table d'hote menu.

A list of wine selection that ranges from low to high prices. A detailed description of wine the name, the year of the vintage, the country of origin, the bin number, and the price) •Also describes the taste profile, flavor, and food names that are paired with any specific wine.

can be presented together with a dessert tray or dessert cart. This helps guests to choose the outlet's signature dessert. Some includes special coffee, tea, and after drinks on the list, but it can also be offered separately.

One of the popularly known and considered luxurious full courses •consists of 12 or 17 menu items.

French Classical Menu Sequence

stimulate appetite and spicy. It is typically served in various types at a small amount in a tray or a rotating trolley.

Two types of Soup

dishes made from eggs. It cannot be included in the dinner menu. Eggs can be prepared in various styles, such as boiled, poached, en cocotte, or scrambled.

Are rice and pasta. Pasta is composed of more than 200 pasta. varieties. The ingredients, shapes, sizes, and colors determine the type of pasta

•Dishes made from fish. Soft-fibered fish prepares the palate for the next heavy courses (meats) to follow.

is a dish made from meat; it is the first meat served in the course. It is primarily served in small proportions, well garnished, and usually accompanied with a sauce or gravy. It is freshly served from the kitchen.

second meat serve after the entree and is considered as the main meat of the course. •It is made from roasted joints and serves larger than the entrée. It is accompanied by a sauce or roast gravy and always goes with potatoes and vegetables.

•serves as a rest between courses due to the length of the French Classical Menu. •Served in a glass and made from water and crushed ice flavored with champagne. It neutralizes and revitalizes the appetite for the next courses to follow.

made from roast game or poultry, such as chicken, duck, quail, pheasant, or turkey, that is usually accompanied by its particular sauce or gravy. •It is served with a green salad on a crescent-shaped dish. In this stage, heavy courses will now start to shift to light courses.

vegetable dishes served with their accompanying sauce. It can be served as an individual course, or it can be served together with the entrée, releve, or roast courses.

Different kinds of salads are served during this course.

Cold buffet is made from small chilled meats.

Are desserts. It can be served as hot or cold sweets, gateaux, souffle, or ice cream.

•anchovies on toast or pickled fruit. It is usually dished with a pungent taste. It can be served on hot toast or as a savory souffle.

•Served on a cheese board together with crackers, butter, and celery. It may be served before and after the sweet course and can be an alternative for the outdated savory course.

usually pastries, cakes, cookies, candies, or fruits. All forms of fruits and nuts may be served in this course. This course usually comes at the end of a meal.

can be served hot or cold. Always remember that beverages are not counted as courses in a menu.

Information Regarding the Menu

Menu are typically presented on___ of the guest.

finger signals For A La Carte

finger signals for Table d’Hote

Finger Signals Fir other types of menu