Chapter 4: Foodservice Menus

Menu Styles

•à la carte: everything on the menu is priced separately

•semi 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 price

Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009

Types of Menus

•Breakfast: most contain both à la carte and semi à la carte sections

•Brunch: 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 ways

Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009

Types of Menus Cont’d

•Dinner: usually a combination of both à la carte and semi à la carte items; usually has more appetizers and entrées than a luncheon menu▫American Service▫French Service▫Russian Service

•Tasting: prix fixe in style; includes several courses ranging from five-course up to eight-course tastings

Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009

Types of Menus Cont’d• Special 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 season

• Ethnic: offers selections that are representative of the cuisine from a particular region or country

• Specialty: combination of à la carte and semi à la carte items

• Catering: operations generally provide food and beverages that are prepared from a central kitchen; catering menus are generally set menus

Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009

Types of Menus Cont’d• Room 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 desserts

• Institutional: 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 meal

• Wine: should include a variety of types and selections of wines that range in price

Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009

Types of Menus Cont’d

•Dessert: may be used in and of themselves or in conjunction with a dessert tray or a dessert cart presentation

•Tea: many hotels and white-tablecloth restaurants serve Low and High Teas

•Lounge: usually found in hotels, inns, and spas where patrons can select food items that are easily prepared and less expensive than in the dining room

Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009