Foodservice Menus

Chapter 4: Foodservice MenusMenu Stylesà la carte: everything on the menu is priced separatelysemi à la carte: Appetizers, soups, and desserts usually are priced separately. The entrée traditionally includes a salad, potato, vegetable, and sometimes a beverage.prix fixe: offers a complete meal at a set priceFundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009Types of MenusBreakfast: most contain both à la carte and semi à la carte sectionsBrunch: consists of both breakfast and luncheon items, and is generally served in hotels and high-end restaurants from 10:00 A.M. until 3:00 P.M.Luncheon: can be à la carte or semi à la carte; offers daily specials, such as soups, sandwiches, or pastas, that are prepared in a variety of waysFundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009Types of Menus Cont’dDinner: usually a combination of both à la carte and semi à la carte items; usually has more appetizers and entrées than a luncheon menuAmerican ServiceFrench ServiceRussian ServiceTasting: prix fixe in style; includes several courses ranging from five-course up to eight-course tastingsFundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009Types of Menus Cont’dSpecial Occasions: prix fixe in style; should display a theme or season on the cover of the menu, and the food items and/or garnishes should be typical of that particular seasonEthnic: offers selections that are representative of the cuisine from a particular region or countrySpecialty: combination of à la carte and semi à la carte itemsCatering: operations generally provide food and beverages that are prepared from a central kitchen; catering menus are generally set menusFundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009Types of Menus Cont’dRoom Service: may consist of a complete wine list and liquor list, appetizers, soups, salads, hot and cold entrées, hot and cold sandwiches, accompaniments, and an assortment of dessertsInstitutional: nutritionally balanced menus used by hospitals, health care centers, schools, colleges correctional facilities and military facilities that include items from each of the recommended food groups at every mealWine: should include a variety of types and selections of wines that range in priceFundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009Types of Menus Cont’dDessert: may be used in and of themselves or in conjunction with a dessert tray or a dessert cart presentationTea: many hotels and white-tablecloth restaurants serve Low and High TeasLounge: usually found in hotels, inns, and spas where patrons can select food items that are easily prepared and less expensive than in the dining roomFundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009