MENU PLANNING Flashcards
A detailed list of food items that may be ordered.
The Menu
TYPES OF MENUS
- Static/Set
- Single-use
- Cycle Menu
- Table d’ hote
- Du jour
- Selective
- Non-selective
A carefully planned set of menus that is rotated at a definite time interval
Cycle Menu
Same menu are included each day,
although special dishes may be added to attract diners who are interested in items beyond the regular set menu
STATIC MENU
Used only once, usually
for special occasions.
SINGLE-USE MENU
Direct opposite of the a la carte, it offers a fixed menu price. Sometimes, a selection of some items (choice of beverage/dessert) may still be possible within the set meal.
TABLE D’ HOTE
A menu that includes two or more food choices in each category
Selective Menu
Means “menu for the day”
CARTE DU JOUR
Entails thinking through and listing down specific
food and dishes desired for one meal such as
breakfast, lunch or supper or throughout the day including snacks, or even throughout the
week or month.
Menu Planning
An outline of food to be
included in each meal and the extend of choice at each meal
Menu Pattern
The number of dining options offered within a specific period of time,usually 24 hours
Meal Plan
An outline of the number of meals offered with corresponding components over a specific period of time.
Meal Pattern
Steps In Menu Development
- Entrées
- Soup & Sandwiches
3.Vegetables & “sides” - Salads
5.Desserts - Garnishes
- Breads
- Breakfast items
- Beverages
Food Characteristics
And Combination
- Color
- Texture
- Consistency
- Shape
- Flavor combinations
n is an important part of the menu planning and
should be an ongoing process. The menu as planned should be reviewed prior to its use and again after it has been served.
Menu Evaluation
