Types of Menus Chapter 7 Cyclical Menu Menu

Types of Menus Chapter 7

Cyclical Menu • • Menu items change after a certain period of time. Can change on a daily, weekly, or monthly, as well. At the end of the time period, the menu repeats itself Usually found in institutions that serve the same people everyday such as schools, hospitals, factories, and military food service facilities.

Fixed Menu • Offers the same dishes every day for a long period of time. • Found in dining places that serve different people every day, such as hotels and restaurants. • Advantage—customers know what to expect every time they return. • Offers customers consistency • Usually supplement the fixed menu with a du jour menu to offer variety.

A la carte menus • Each item is priced separately. • Everything on the menu has its own price and is paid for separately, per order. • Nothing on an a la carte menu comes with anything else.

Du jour menu • A French term that means “of the day” • Lists the menu items that are available on a particular day. • Often presented as a Daily Specials menu and as an insert in the standard menu or written on a blackboard within the operation.

Limited menu • There a typically only a few items offered. • Quick-service operations frequently offer a limited menu. • Makes it easy to keep track of costs because there are fewer ingredients to account for, and those ingredients are usually the same through inventory cycles, making it easier to track and monitor pricing.

California Menu • Lists all meals available at any time of day. • Accommodates a wider variety of customers who may differ in lifestyle and work schedules. • Can accommodate all segments of the target market at once. • Diners open 24 hours might use a California menu.

Prix fixe menu (pree-feks) • Opposite of a la carte. • Offers multiple menu items at one price. • Often customers are offered multiple courses for a single set price. • Customer chooses one selection from each course offered. • The price is slightly lower than if each course or item were purchased separately. • Win-win for both the customer and operation—operation ensures a higher check total by bundling and the customer receives a discount on that higher total.

Table d’hote menu (tah-buhl DOHT) • Lists complete meals-everything from appetizers to desserts and sometimes beverages, as well for one price. • Banquets frequently offer such a menu.

Meal-based menus • Breakfast—made up of inexpensive foods that are cooked to order. • Continental breakfast—menu provides mostly juices, beverages, and baked goods. • Lunch—provide a diverse selection of items; usually smaller than dinner portions and lower priced; meant to get people in and out quickly • Dinner—require more complex preparation than lunch menus; have more selections and cost more; most leisurely meal

Ethnic menus • Represent food from a specific country

Assignment • Find an example of each type of menu and add it to a new slide after each slide already included. • Use www. screencastomatic. com to create a video using the Power. Point. This will become your notes for this section.