HTF 255 : CHAPTER 4 – FOODSERVICES MENUS

MENU STYLES

·         A la carte menu – everything on the menu is priced separately, from appetizers to desserts

·         Semi a la carte menu – a menu in this category usually prices appetizers, soups and desserts separately. The entrée usually will include a salad, potato, vegetable and sometimes a beverage. This style of menu is the most popular today

·         Prix fixe menu – this type of menu offers a complete meal at a set price

FOODSERVICE CHARACTERISTICS

·         The eight foodservice characteristics of a menu are :

Ø  Type of menu

Ø  Food availability

Ø  Equipment

Ø  Expenses level

Ø  Atmosphere

Ø  Proficiency

Ø  Customer make up

Ø  Type of service

·         10 different types of menus :

Ø  Breakfast menus

Ø  Luncheon menus

Ø  Dinner menus

Ø  Specials occasion menus

Ø  Institutional menus

Ø  Room service menus

Ø  Ethnic menus

Ø  Specialty menus

Ø  Wine menu

Ø  Desserts menu