Module 4 Flashcards
Includes all the menus for the different range of meal services offered for provate functions including themed functions
Catering Menu Program
A physical or virtual list of dishes planned for production in catering operation and may include full meal or snack
Menu
Help determines the food to be purchased, equipment and personnel needed, the work schedule, pre costing food to be served etc.
Menu
The outline of the food items to be included in each meal
Menu Pattern
Single item in each course is a pattern that may be used in a lunchroom
Set menu
May be followed in university, residence hall, hospital, and in homed for adults and children
The no choice menu
Based on the skill level of the kitchen production personnel along with the management goals and objectives for catering services
Menu item selection
It is affected by customers’ needs, current trends in dining and eating patterns of customers
Menu Pattern
Types of Food Menus:
- Selective Menu
- A ‘la carte meny
- Table d’ hote menu
The customers select the other course he may wish at additional cost
Selective menu
also called “choice menu” and preparation of dishes is done as per order
Á la carte menu
Pricing is done on each item separately and usually more expensive
Á la carte menu
Contains exotic and high cost seasonal foods
Á la carte menu
A restricted menu and offers a small number of courses (3-4)
Table d’ hote menu
A limited choice within each course and has a fixed selling price
Table d’ hote menu
All the dishes being ready at a set time
Table d’ hote menu
A fixed menu at a set price– no choice is offered to the customers and is available to all guests at a predetermined time
Banquet Menu
Table d’ hote menu adaptation:
- Banquet menu
- Buffet Menu
- Coffee Houses Menu
- Cycle Menus
- Elective Menu
- Combination Menu
Type of meals vary depending on the occasion and the price paid, where all items are prepared and proportioned to a small size.
Buffet Menu
Varies from simple finger buffet to exotic buffets where hot and cold food is available. A form of Table d’ hote menu as restricted menu is offered
Buffet menu
More recent type of Table d’ hote menu which is commonly used in hotels and restaurants
Coffee houses menu
These are a series of Table d’ hote menus (for 3-4 weeks ) which are repeated again and again for a set period of about 3-4 months
Cycle menus
“add ons” where the price of the entire entrees determines the price of the complete meal and choice are allowed among the appetizers, veg. salads, desserts
Elective menu
Combination of A la carte menu with a “special for the day” attached to it. A plated meal offered in a Table d’ hote form at a set price
Combination menu
