Activity/Exercise:

Get ½ sheet of yellow pad/paper and answer the following:

1. It is the heart of any restaurant: It showcases everything

you have to offer for food and beverages

A. KITCHEN
B. MENU
C. DINING AREA
D. BAR COUNTER
2. A type of menu where the food items are grouped together
and sold for one price.

A. A LA CARTE MENU
B. SEMI A LA CARTE MENU
C. TABLE D’HOTE
D. CYCLE MENU
3. It is a menu that is priced separately from appetizers to
desserts.

A. A LA CARTE MENU
B. SEMI A LA CARTE MENU
C. CYCLE MENU
D. FIXED MENU
4. A classic menu that act as an appetizer for the further courses
to come. It is serve in clear, thick or puree based and serve hot
during this course.

A. Poisson
B. Oeuf
C. Potage
D. Hors-d oeuvre
5. What type of menu that lists the menu items
available on a particular day?

A Single use menu

B Du jour menu
C California menu
D Prix fixe menu
6. It is a combination of breakfast and lunch eaten
usually during the late morning but it can extend to as
late as 3 pm.

A. Breakfast
B. Brunch
C. Lunch
D. Dinner
7. It is a small portion of a food served at the beginning of a
meal to stimulate the appetite.

A. Appetizer
B. Dessert
C. Salad
D. Sweets
8. It is the main meat course on the menu, larger than
other course. A sauce or a roast gravy with potatoes and
green vegetables are always served with this course.

A. Appetizer
B. Soup
C. Main course
D. Savory
9. It is a sweet items that being serve at the end of a meal.

A. Appetizer
B. Dessert
C. Salad
D. Beverages
10. It is a type of menu that change on a daily
basis or may be planned for a special event with
a one-time use.

A. Single use menu

B. Du jour menu
C. California menu
D. Prix fixe menu
1. B- menu
2. C- table d’hote
3. A- ala carte
4. C. potage
5. B- du jour
6. B-brunch
7. A
8. C
9. B
10. A
Introduction Definition
Definition Importance
The purpose of menu Ways in categorizing the menu
Types of menu Menu pricing styles
Types of meals Menu types
Classic menu sequence Menu planning
Modern menu course Menu balancing
Types of meal course Menu design
Menu design and layout Menu development
Influences of menu Menu format
Menu engineering Menu cover
Strategies for menu engineering Menu layout
Steps in menu planning Menu copy
Recipe
The structure of standard recipe
Function of standard recipe
Consider that You are a foodservice manager. What is the
first thing that comes to your mind when you hear the
following:
Appetizers
Soup
Salad
Main course
Dessert
Beverages
What is Menu?
It is detailed list of food and beverage offerings
with their respective prices. It is prepared by a
food and beverage service businesses to keep the
customers informed about the availability of
various F&B items. Menu is a list of dishes that are
available for sale in a food service outlet or that
can be served at a meal.
In French, menu means “in minute detail
and in English, it is also termed as “ a bill
of fare”
It is believed that term menu was first used in 1541
when duke henry of brunwick was seen referring to a
sheet of paper during a fist.
On being asked what he was referring to, he replied that
it was a kind of programmed of dishes, and by
consulting it he could reserve his appetite for the dishes
he liked the best. This ideas gained popularity and was
used in all the banquets. It is assumed that menu
developed from that event.
Every sector of the food and beverage industry,
weather operating for commercial or
Welfare purpose, large or small, uses a menu. It
not only informs the guests what the available
dishes are, but also helps the operator know what
he/she is going to prepare. The menu is the basis
upon which all managers and operational
activities of the food and beverage operations
needed.
“The menu is the heart of any
restaurant: It showcases
everything you have to offer for
food and beverages,”
The menu is also
called “the driver” of a
foodservice operation
What do you think
is the purpose of
the menu?
THE PURPOSE OF MENU

• To list items sold in the restaurant

• To educate customers
List of prices
Menu description
• Act as a marketing tool
• Major determinant for the budget
• Gives customers a sense of who are as an
operation
What do you think is
the importance of
menu?
1.According to menu schedule
2. According to menu type based on their time/
meal period
3.Menu pricing style
4.Function of the menu
5.Style of service
6.Amount of selection
• Daily (or single-use) menus

menu change on a daily basis or may be planned

for a special event with a one-time use. Daily
menus are often used in fine dining or for
foodservice operations that feature locally sourced
products, which are available in the market on a
given day
• Other ways to categorize menus

Function of the menu – such as a tasting

menu, catering, hotel room service, dessert,
wine or drinks
Style of service – such as American, French
(table side cooking), or Russian (platter service)

Amount of selection – selective (customer has

many choices typical of a family or casual
restaurant), non-selective (no choice as with many
tasting menus, hospital special diet menus, or sit-
down banquets), or limited or semi-selective
(typical of small operations, fine dining or themed
restaurants)
Table d’hote A type of menu where the food items are grouped together and sold for one price.
 Get one (1) whole yellow pad and do this task.

Consider your self as a restaurant owner or manager.

What is the best menu you are going to prepare and
why?
Choose one type of menu and create a 200 words
Essay.
Format:
Introduction
Body
Conclusion
 2nd day

Recap

Activity:
How many times did you eat a day?
Quiz
1.
 3rd day
Activity:
 Group Activity:
Create a 5 course menu. List the food that you know according to the types of guest being serve. Then present it to the class.
Senior citizen menu
Childrens menu
Ethnic Menu
California menu
Room service Menu
Module 2

MENU PLANNING
 Activity:
differentiate the two pictures below:
similarities and differences
 What is the menu planning?
What is the purpose of menu planning?
How important to have a menu planning in food service industry?
How to plan a menu?
The key factors to consider in menu planning
• Type of menu being planned- cycle or single used
• People being served- cultural or ethnic background,
religious dietary considerations, ages, and health
condition
• Resources available-economics, time, energy,
equipment
• Nutritive value
• Food selection-color, aroma, flavor, texture,
temperature, size and shape, availability, interest
(variety and creativity)
Factors affecting menu planning

• Customer Satisfaction
• Management Decisions
Customer satisfaction. Knowing your customers (and your
potential customers) is obviously a key to planning and designing
menus.
Four factors related to customer satisfaction include :

• Sociocultural background,
• Food habits and preferences,
• Nutritional influence, and
• Aesthetics.
Management Decisions
When the menu is thought of as a management tool, a number of other
factors related to menu planning enter the picture.
To plan a good menu you need to consider the following
factors:
• Food cost and budgetary goals of the foodservice operation
• Production capability, including available equipment and
personnel
• Type of service and food delivery system
• Availability of foods
• The philosophy of the business and foodservice operation
• Cross-utilization
Once you establish your menu categories, it is recommended
to plan the main entrees (platters) first, then the sides that go
with the entrees. Other entrees, such as sandwiches and
entrée salads are planned next, followed by soups,
appetizers, additional sides, and any planned daily specials.
Desserts and beverages finish off the categories.
 Truth in Menu Best Practices

“Truth in Menu” also referred to as “accuracy in

menus” is a best practice in planning and sharing
menus. Though there is no federal law regarding
accuracy in menus, in general, there are
regulations addressing this issue in various states
around the country.
Accuracy in menus addresses any and all of the following:

• Quantity
• Quality
• Price
• Brand names
• Production identification
• Points of origin
• Merchandizing terms
• Food preparation
• Verbal and visual presentation, and
• Dietary & nutritional concerns
Menu Labeling and Consumer Advisory
Regulations

Retail Food Establishment Consumer Advisory

Requirements

Food Labeling Rules

It is a way to design a
menu in order to push
your profitable dishes and
up-sell to the guest.