CLASSIFICATION

OF MENUS
RONNIE E. ABANES
LIEWIN VONNE P. LANGI
 What is a menu?

Menu can be defined as a list of

food or drink items available for
purchase, or a list of food or drink
items that will be served.
The origin of menu

The term 'menu' dates back to the 18th

century, but the practice of creating a
meal course list is older. Modern menus
first appeared in Parisian restaurants in
the early 19th century. The menu bill of
fare was initially large, but evolved into
smaller, more artistic versions.
The menu bill of fare originally was not presented at
the table. In earlier times the menu was very large and
placed at the end of the table for everyone to read.
Table d’hote

A table d’hote menu is a pre-set, multi-course

meal offered at a fixed price. It typically
includes an appetizer, main course, and dessert,
with a limited number of options for each
course. This type of menu is popular in many
fine dining establishments and has been
embraced by various cultures around the world.
Table d’hote
A An
cycle
AA menu is is
establishment
buffet
banquet a series
a meal
menu that
of of
a menus
is sells
cold
BANQUET
that islist
coffee
food repeated
that
and over
andaother
usually
is displayed
of food specific
on a period
BUFFET
ofrefreshments
time,
long such
table as
at 4
and
a weeks.
party
that
beverages intended to orThe menu
public
COFFE HOUSES
is commonly
different
occasion. each dayas
serves
Guests during
usually
an the cycle.
CYCLIC MENU be served during a
And, At the
informal
serve end for
of the
themselves
club cycle,
itsfrom thethe
regular
menu banquet.
is .repeated
customers
table
A la carte

When a dish at a restaurant is offered a la carte, it

means the dish is ordered individually priced dishes
for each course. You could choose as much or as
little as you wanted from an à la carte menu.
A la carte Room
A lounge service
menuorisin-room
an À la dining
carte
A
is aspecialty
menu hotel
often menu
service isinan
foundenabling barsÀ la carte
guests
or
BREAKFAST MENU menu
to InA modern
choose
An luncheon
Breakfast
that
ethnic offers
items use
menuisof dinner
menu
the
foodfood
is a is
first
and and
meal
and of
drink
collection
lounges and offers a selection
LUNCHEON MENU supper
another
the
beverage
forof day
delivery
dishes both
itemsto
that usually
type
usually
that
theirof À
are
hotel
represent refer
la
eaten in
unique
room
the to
thethe
or
of drinks and light snacks.
for main
carte meal
morning.
special to menu
a
consumption.
culinary of the
that
particularRoomday
offerseaten
restaurant. in
ingredients,is
service
DINNER MENU This type oftraditions,
menu usually
ETHNIC MENU Thisthefood
organized
and evening,
menu and
astype
techniques a with
beverage
often dinner
subdivision
of a items
includesbeing
within
specific
includes a variety of alcoholic
SPECIALTY MENU the the
for
signature
food
cultureslightly
lunch.
dishes
and
or more
and
beverage
region. formal
drinks word
department
and non-alcoholic beverages,
exclusive
ROOM SERVICE MENU of high-end to that
hotel
appetizers, and small restaurant.
and plates.
resort
LOUNGE MENU properties.
The Other Types
A static
Du jour menu phrase
is a French is a fixedthat menu
means that
“of
Static menu remains
the day.”
In a It unchanged
often
restaurantapplies tofor
or café, a long
menus
the because
DuJour Menu
period,
the dudessert offering
jour menu
menu items
is aaare
consistent
listonly
of available
the
A wine
for aselection
list
limited time.
is
This
a menu of
canExamples
wine
be a daily
desserts of dishes.
that are available. Theof
Wine Menu
special.selections
It can, forhowever,
also, purchase, be something
items
dessert commonly
menu found
includes in a static
sorbets
Dessert Menu istypically
that menu:
available in
for
signature
aa restaurant
short time period,
dishes, specialty but
and ice
longersetting. creams .
than a day, before it is taken off the
entrees, and house favorites.
menu.
Our menu classification, highlights the
strategic implications and effects on diners
of different menu formats, such as table
d'hote, à la carte, and other menu kinds. It
also gives a thorough grasp of these menu
formats.
ARIGATHANK’S
PEPOLS