Hospitality Management Food and Beverage
Product Characteristics
Types of Menus
What is a “Menu”?
A menu is a document used to inform guests what is available on offer, clearly.
In other words it is a list of food & beverages available on sale. The list consists a description and the prices of such item offered. It is called a bill of fair in English and “Menu” in French.
The variety in choice of Menus
In smaller restaurants the choice of menu items offered is usually limited. Where as in high-class restaurants where the per head average spending power is more, the menu selection is normally much greater. A restaurant may have several menus for different occasions. These could be.
1) Breakfast Menu 2) Lunch Menu
3) Dinner Menu 4) Snack Menu
5) Children’s Menu 6) Dessert Menu
7) Room Service Menu 8) Pool Side Menu
9) Bar-be-que Menu 10) Banquet Menu
11) Health Menu
The Menu as a Sales Tool
The common and a main sales tool in selling Food & Beverages in a hotel or a restaurant, is the menu. It is important for a copy of the Menu of restaurants, to be available at the Front Office. Any guest who wishes to see what is on at the main restaurant for lunch or dinner could do so at the lobby it self. These Menus must be up to date and in an immaculately clean state. They also must look elegant. Menus scribbled on with pen or pencil; also ones that are torn dirty, and with wasted edges must not be kept by Front office.
Although there are many types of restaurant offering types of meal experience, there are only two types of food menus, the table d’hote, and the ala carte. There are many adaptations of each of types in practice.
Table d’hote menu
[pic]
The table d’hote menu is identified by;
Being a restricted menu Offering a set number of courses, usually three of four A fixed selling price All the dishes being ready at a set time
This type of menu usually contains the popular dishes and is easier to control, the set price being fixed for
Types of Menus
What is a “Menu”?
A menu is a document used to inform guests what is available on offer, clearly.
In other words it is a list of food & beverages available on sale. The list consists a description and the prices of such item offered. It is called a bill of fair in English and “Menu” in French.
The variety in choice of Menus
In smaller restaurants the choice of menu items offered is usually limited. Where as in high-class restaurants where the per head average spending power is more, the menu selection is normally much greater. A restaurant may have several menus for different occasions. These could be.
1) Breakfast Menu 2) Lunch Menu
3) Dinner Menu 4) Snack Menu
5) Children’s Menu 6) Dessert Menu
7) Room Service Menu 8) Pool Side Menu
9) Bar-be-que Menu 10) Banquet Menu
11) Health Menu
The Menu as a Sales Tool
The common and a main sales tool in selling Food & Beverages in a hotel or a restaurant, is the menu. It is important for a copy of the Menu of restaurants, to be available at the Front Office. Any guest who wishes to see what is on at the main restaurant for lunch or dinner could do so at the lobby it self. These Menus must be up to date and in an immaculately clean state. They also must look elegant. Menus scribbled on with pen or pencil; also ones that are torn dirty, and with wasted edges must not be kept by Front office.
Although there are many types of restaurant offering types of meal experience, there are only two types of food menus, the table d’hote, and the ala carte. There are many adaptations of each of types in practice.
Table d’hote menu
[pic]
The table d’hote menu is identified by;
Being a restricted menu Offering a set number of courses, usually three of four A fixed selling price All the dishes being ready at a set time
This type of menu usually contains the popular dishes and is easier to control, the set price being fixed for