MENU

The word “MENU” comes from French and it means a detailed list of dishes to be served
a banquet or meals; a bill of fare. A restaurant’s menu is not only a very important
marketing tool in that tells the guest about products and prices, but it also dictates many
back-of –house management activities.

Origin:
In the year 1541, the Duke Henry of Brunswick was hosting a party .The Chef had made
a list of dishes, besides Mr. Duke was seated an inquisiting lady who has a nasal accent.
She kept on enquiring by saying “May I Know” and hence from this the word “Menu”
took its birth or come into being.

Types of Menu

Menu are generally complied to meet the requirements for all short of meals .Modern
food service involve many types of menu, but they are variants of two main kinds:
A la Carte menu and Table d’ hÔte menu
A la carte menu : (literally may be translated as “from the card” ), This type of menu
may be defined from the following points :
(a) It gives the full list of all the dishes prepared by the establishment.
(b) Each dish is priced individually.
(c ) A certain waiting time (preparation time) has to be allowed for each dish.
(d) It is cooked to order.
(e) These menu contains the exotic and high cost seasoned foods.
 MENU
Starters
Russian Salad …………………………
Rs…
Fish Mayonnaise ……………………Rs…
Chicken Salad…………………………Rs..
Green Salad……………………………Rs…

Soups
Cream of
chicken……………………………Rs.
Tomato Soup
……………………………Rs.
Cream of
Mushroom……………………….Rs

Fish
Fried fish with Tarrtar Sauce
……………Rs
Fish Amritsari
………………………………..Rs
Goan Fish
Curry………………………………Rs

Chicken
Murg Makhani………………………..Rs
Murg Masala………………………….Rs
Murg Mussalam……………………….Rs

Vegetables
Vegetable Augratin……………………Rs
Vegetable –Jalfrezi…………………….Rs
Sweetand sour Vegetable……………….Rs

Breads/Rice
Naan…………………………………….Rs
Parantha…………………………………Rs
Kulcha…………………………………..Rs
Navrattan Pulao………………………….Rs
Vegetable Pulao……………………… Rs

Sweets
Rasagulla……………………………….Rs
Rasamalai……………………………….Rs
Icecream…………………………………Rs
Fig 1. A la Carte Menu
Table d’ hÔte menu :( Literally means “table of the host”), the definition of table d’ hote
can be defined by the following points:

(a). The menu has fixed number of courses.

(b). There is a choice within each course.
(c). The selling price of menu is fixed.
(d ). The dishes provided will be ready at a set time.
(e). The guest is charged for the full menu whether he consumes all the items on the
Menu or not.
(f) It offers a small number of courses usually three or four.
 Menu

Appetizer
Or
Soup
_____
Meat Dish
Or
Vegetable dish
_____
Dessert
Coffee/Tea

Fig 2. Table d´ hote menu

Plate du jour: (Literally means dish of the day), it indicates the dish for the day. It is
individually priced, which may be changed from day to day.

Carte the jour : (Literally means card of the day ) ,It is a card containing food items
listed with individual pricing and has been priced for the day.

Chef Special : Any special dish made by chef on any special occasion.

Cyclic Menu : It is a group of menu ,which is rotated on a set cycle. Such a menu is
usually used in an institutional sector of an industry, like hospitals, prisons, on airlines
and in employee food service operations, etc. It is used to avoid boredom for both
customer and staff.

Children’s Menu : Children have become prime demand makers in homes.

Advertisements today are all directed towards children. Fast Food outlets have exploited
this trend with family and children’s packages. They offer children’s birthday
arrangements from balloons to games .They now offer several incentives for children’s
menu including animated films and games etc. A typical children’s menu has burgers,
fried chickens, sandwiches, fries, ice-creams, cola, pastry, cakes etc.
Ethnic Menu: These are offered by specialty restaurant that concentrate on a type of
cuisine. French, Chinese, Japanese and Indian Restaurant will offer ethnic menu. An
important part of this menu is to translate names of the items in English ; explain the
main ingredients and cooking style ; and clarify whether it is spicy or not .
Difference between Table d’ hÔte menu and A la Carte menu
 Table d’hÔte menu
1) Price is fixed
2) Limited choice
3) Serving time is less
4) Price is low
5) It is in the form of list
6) The term means “Table of the host”
7) It is made for meal
8) It is particularly found in resort
9) It is mainly for large groups like,
marriage, parties, reception etc
10) Portions are smaller
11) It is an old concept
A la Carte menu
1) Priced Individually
2) Unlimited choice
3) Serving time is more
4) Price is high
5) It is in the form of card
6) The terms means “ from the card”
7) Guest can choose meal
8) It is found in any hotel
9) It is mainly for limited guest
10) Portions are bigger
11) It is a new concept.