 Hello my dear students, I hope you are all doing good and safe.

welcome to another video

lesson in Food and Beverage Services NCII.
 Now our lesson for today is all about Past and Current trends in Food and Beverages and the
types of menus. Are you all ready?
 Let us first discuss about the past and current trends in food and beverages
 All of us are already familiar to the word, trend. We always hear it everytime there is a particular
topic that is the subject of many posts on social media, yun ung tinatawag nating, trending! Or in
ngayon. In fashion, ganun din. Meron din tayong tinatawag na… latest trends in modern dance
for example. In food and beverages, meron ding trends.

 First let us define the word, trend. a general direction into which
something is changing,
developing, or veering toward.
toward. Ito yung tntwag nating, uso, or nauuso ngayon.

 Now let us discuss some of the trends in food and beverages based on industry reports
 More foreign competition. Unlike in decades past where only food establishments from
the US were immediately recognizable and accepted, the market today is more open to
brands coming from Japan, South Korea, Taiwan, ASEAN, Australia, and the European
Union.
 Filipino food will evolve. Evolution of the cuisine will be how retailers of Filipino food
will remain competitive amid stiff competition and an environment where the standards
of quality are constantly on the rise.
 Online platforms are here to stay. To reach a younger demographic and to overcome
the logistical barrier of traffic and parking, online delivery services such as Foodpanda,
Honestbee (which temporarily halted Philippine operations in April), and GrabFood will
play a more important role in every restaurant’s marketing strategy.
 Alternative locations will emerge. Due to the high rental costs and market
cannibalization among malls and commercial centers, restaurateurs will begin
mushrooming in uncustomary sites. These include food trucks in high-traffic areas,
residential villages, commercial spaces in the upper floors of buildings and even home
dining rooms.
 Judged by the wine list. Restaurants with the wider range of wines of various grapes,
origins, and price points will have the advantage. The wine list will become an important
deciding factor as to whether an establishment is patronized or not. This applies to both
fine-dining and casual-dining restaurants
 Asian restaurants will rule. Asian themed restaurants (Chinese, Japanese, and
Filipino) account for 67% of some 19,000 full-service restaurants in operation today, the
balance is comprised of European, American, and Middle Eastern concepts.
 No stopping fast-food growth. Fast-food chains are seen to expand their product
offerings to sustain demand even if it encroaches on other food concepts. For instance,
we will soon see burger chains offering pizza, chicken chains offering salads, and pizza
chains offering rice meals.
 Now were done with the past and current trends in F&B, let us move on to the types of menu.
How do we define a menu?
  Menu is a detailed breakdown of products sold in a food establishment, usually
accompanied by a picture of the items, product description and prices. Items in a menu
are presented by classification – from appetizers, soup, salad to main entrees and lastly
dessert. Often there is a separate menu for bar items for drinks and cocktails (pica pica).
Wine list is also presented separately.

 Now here are the Types of Menus

Fixed Menu
This is a menu that is fixed for a certain period, maybe six months to one year. Non-moving
items can be changed to give way for more salable items. This is the one used in most
restaurants in as much as most diners transients, or those who come and go.

 A ‘la Carte Menu

In this type of menu, items on the list are to be ordered as separate items rather than as part
of a set meal. Each item is also priced separately. Each serving is usually designed for one
person and not for a group. The literal meaning of ala carte is “from the card”

 Table d’hote Menu

This is a menu that offers a complete meal with limited choices at a fixed price. This is used
by some restaurants where items are sold as multi course meals. Customers may not have
the option to order individual items. The literal meaning of table dhote is Table for the host”

 Daily Menus or Chalkboard Menus (in French it’s Du Jour Menu)

This menu requires food items to be changed constantly, maybe daily or weekly. Special
items may be offered on certain seasons or daily or weekly. This type of menu is advisable
when the same people dine in the restaurant daily that a fixed menu can be monotonous.

 Cycle Menu
This is a series of menus that is repeated over a specific period of time, such as 4 weeks.
Items in the menu are different each day during the cycle. At the end of the cycle, the
menu is repeated.

 Here are the COMPONENTS OF A MENU:

1. Breakfast menu – usually offers a selection of breakfast set meals, and Lunch/Dinner
menu – comes with a wide selection of appetizer, soup, salad, main course and dessert.

 And the 3 categories of a menu are

A. Continental breakfast – a light breakfast; typically consisting of coffee and rolls with
butter, jam and juice.
 American breakfast – a hotel breakfast that includes most or all of the following: two eggs
(fried or poached), sliced bacon or sausages, sliced bread or toast with jam/jelly/butter,
pancakes with syrup, cornflakes or other cereal, coffee/tea, orange/grapefruit juice.
 Filipino breakfast – is a heavy breakfast, packaged with rice and eggs and a choice of
Filipino dish like boneless bangus, danggit, pork adobo, tocino, longganisa, etc.
 And that’s all for today, I hope you learned a lot and I’ll see you again soon for the
next lesson.. Thank you and God bless us all!