Menu

is a list of food and beverages offered

to customers and the prices.

It is also called as “Bill of fare”

Types of
Menu
1. Ala Carte Menu
These types of menus feature items sold
individually. For
example, if a steak is ordered it will not come
with a salad or potato. Those would need to
be ordered separately. Higher class
restaurants often use these types of menus.
Table d’ Hote Menu
a fixed menu that offers a limited
number of courses for a given price,
where customers must pay the whole
amount of the set price for the offered
course.
3. Static Menu
A static menu is a menu that is often
laminated for easy cleanup. It is usually
separated into groups such as appetizers,
soups and salads, entrees, desserts, etc. Fast
food restaurants often have these types of
menus. They are the most common.
3 . Du Jour Menu
This kind of menu features an item of the
day and changes every day. They are
usually focused on seasonal items.
4. Cycle Menu
These menus offer specific items for each
day. For example, fish may be served every
Friday, Italian every Saturday,etc. The
cycles do not have to run weekly but may
run bi-weekly, monthly, etc
2 types of Beverage

1. An alcoholic beverage is a drink that

contains ethanol, a type of alcohol that acts
as a drug and is produced by fermentation
of grains, fruits, or other sources of sugar.
2. An alcohol-free or non-alcoholic
drink, also known as a temperance
drink, is a version of an alcoholic
drink made without alcohol, or with
the alcohol removed or reduced to
almost zero
Types of table Service
1.American Service
Also called as Plated Service because the
food is already arranged in individual
plates at the kitchen ready to be served to
the guest.
One waiter for every 15 customers
2. Russian Service
The food is arranged in a platter with
enough serving for one table and it is
also known as platter service, then the
waiter dishes it out from the platter to the
individual plate of the guest
one waiter for every 10-12 customer
3. French Service
This type of service involves tableside
preparation
The food is usually pre cut at the kitchen,
and then it is prepared in the gueridon at
the side of the guest with showmanship.
one waiter for every 5 customer
4. Buffet Service
This is also known as Self Service
because the guest have to line up to get
their food in the buffet table
one waiter for every 20-25 customers
Suggestive selling

is a sales tactic that encourages guests to

order something that is different from what
they had planned to order or usually order
in an effort to increase the check size and
make their experience better.
Upselling" means subtly and deftly
“

getting a customer to buy more items or

something that costs more than what they
were planning to buy. The primary
objective is to raise the average order
value of each customer
Suggestive Selling Techniques

Know the Menu, Back to Front

Make Personal Recommendations
Create a loyalty program
Offer customizations and add-ons
Create some friendly competition
Ways on how to train staff about upselling

1.Provide opportunities for servers to taste menu

items.
2. Make menu knowledge a priority so that the
server will speak intelligently about the preparation.
3. Practice with your self on how to up-sell or at
your other server in discussing the price
4. Offer the most popular food and beverage to your
customer.