FOOD AND BEVERAGE SERVICE THEORY

MENU KNOWLEDGE
•Objectives
• definition of terms
•State the functions of a menu
•Explain types of menu
•Discuss characteristics of menus
•State the advantages and disadvantages of menus
 MENU KNOWLEDGE

is educating your customers about those unique traits that set your business apart

Menu;
is a list of food and beverage that can be served to a guest at a price.
FUNCTIONS OF MENU

Informs the guest on what dishes are available and price charged for a particular dish.
It enables guests to select dishes of their choice which they can afford
It guides the chef to efficiently prepare the items included in the menu
It enables the service staff to prepare their mis-en- place, take the correct order, pick up and
serve the correct dishes from the kitchen according to how they have been ordered.
It helps the cashier to price each item ordered by guest and preparations of the sales summary
It enables the caterer to predict the trends and plan for the future
TYPES OF MENU

• TABLE DHOTE MENU • ALA CARTE MENU

• In ala carte each food is priced
• Menu which the entire meal is priced and
separately
charged
• Is a multiple choice menu with each dish
• A fixed number of courses comprising priced separately
whole with a fixed price • It means from the card
• It is also referred to us fixed menu
• It means table of the host
CHARACTERISTICS OF MENUS
• Table d,hote menu
• The menu has a fixed number of courses
• There is a limited choice within each
course
• The selling price is fixed
• Food is usually available at a set time
• It is a restricted menu
• Ala carte menu
• The choice is generally extensive
• Each dish is priced separately
• Some dishes are already cooked so there is
no waiting time.
• All dishes are prepared to order
• The dishes are listed under cost headings.
• More expensive than table d,hote
ADVANTAGES OF MENUS

• Table dhote menu • Ala carte menu

• Simple to chose since choice is limited • guest satisfaction since customers has
• There is limited choice within each choice
course • Customers can chose portions they want
• The selling price is fixed to eat since its not predetermined

• Food is usually at set time • Dishes can be changed the current trend

• It is restricted menu
DISADVANTAGES
• Table dhote menu
• The choices are limited and hence, may
not satisfy to all types of clientiele
• one has to pay set price for menu,
irrespective of their consumption of all
dishes available
• Ala carte menu
• As all guests are not expert in menu
combinations and selection and hence cannot
choose appropriate combination of dishes
• The dishes can be more, as the availability of
items need to be maintained more.
• An extensive ala carte menu is impressive
but involves a huge amount of mis en place