MENUS

Question 1

WHAT ARE THE 6 MENUS?

Answer 1

1. A la carte
2. Cyclic
3. Function
4. Set
5. Table d’hote
6. Buffet

Question 2

A LA CARTE - CHARACTERISTICS

Answer 2

• “From the card”
• A list of dishes in menu order - from appetisers to main courses to desserts - is presented to the customer
• Each dish is individually priced and the customer can select any combination of dishes from the menu

Question 3

ADVANTAGES OF A LA CARTE

Answer 3

• Variety, dietary requirement

Question 4

CYCLIC - CHARACTERISTICS

Answer 4

• Operate where the same people dine daily
• Eg hospitals, nursing homes, boarding schools, canteens and prisons
• Several full-day menus are developed for a period of time (cycle) which may range from 7 to 28 days
• Cycle is constantly repeated

Question 5

ADVANTAGES OF CYCLIC

Answer 5

• Aims to avoid the repetition of meals
• Plan the quantities, dietary requirements
• Gives variety
• Minimise wastage

Question 6

DISADVANTAGES OF CYCLIC

Answer 6

If on a 7 day cycle = can be repetitive

Question 7

FUNCTION - CHARACTERISTICS

Answer 7

• Often at wedding receptions, company functions or birthday celebrations
• Consists of 2-3 courses and are decided by the host who pays a set price per head

Question 8

ADVANTAGES OF FUNCTION

Answer 8

• Variety, dietary requirement

- Number of people and service time known in advance, making preparation and planning easier

Question 9

SET - CHARACTERISTICS

Answer 9

• All parts of the menu have been predetermined giving the customer no choice of dishes
• Set menus are commonly used at large functions enabling preparation of all the dishes
• Set price per person

Question 10

ADVANTAGES OF SET

Answer 10

• Positive for business as only preparing for certain meals and knowing the exact number to cater for

Question 11

DISADVANTAGES OF SET

Answer 11

• Customers don’t get a preference

- Doesn’t cater to dietary requirements

Question 12

TABLE D’HOTE CHARACTERISTICS

Answer 12

• “Table of host”
• Set menu consisting of 2-4 courses for a fixed price
• Customers have a choice of two to three dishes for each course

Question 13

ADVANTAGES OF TABLE D’HOTE

Answer 13

• A choice between 2-3 dishes per course

Question 14

DISADVANTAGES OF TABLE D’HOTE

Answer 14

• Doesn’t cater for allergies and dietary requirements.

- Limited choice

Question 15

BUFFET - CHARACTERISTICS

Answer 15

• All food is prepared and then presented on a table so customers can select and serve their own food
• Dishes are selected according to the predetermined cost and style of the buffet, which may be a breakfast, seafood, salad, or full buffet
• Food presented on platters in portion sizes

Question 16

ADVANTAGES OF BUFFET

Answer 16

Wide selection of food

Question 17

DISADVANTAGES OF BUFFET

Answer 17

Lots of food hazards associated due to multiple people serving themselves