Menu and a la carte

engineering but the right

way!

Objectives• Masters through history• A la carte• Meaning of the word menu• Classical menu sequence• Samples for different meat sequences• Menu analysis• Important factors• Language use • Structure • Types of menu• Menus for different occasions• Menu design • Common mistakes

Masters through History

• Brillat de Savarin

1755- 1826, book: Physiologie du gout (physiology of taste)

• Kark Friedrich von Rumohr

1785- 1843, book: Geist der Kochkunst ( spirit of cooking)

• F.C. Eugen von Vaerst

1792- 1855, book: Gastro Sophie o. Die Lehre von den Freuden der Tafel (the doctrine of pleasures on the table)

• Auguste Escoffier

1846- 1935, book: Guide Culinaire (culinary guide)

Sales tool?

Business card? Inhibition/Insecurity?

Distraction?

AttentionInterestDesire (wish)Action (buy)

AnxietyConflictNot interestedRejection

Positive aftereffects Negative aftereffects

A la carte menu

MenuMinutus

Dinningsequence

Minus

Minuta Pars

Menuet

Minister

Menue

Reduced- small

Less

Small part

Dance with small steps

The smaller one

Small partof the larger

a la carte

Classical menu sequence

17 Courses 1. Hors d’oeuvre (appetizer) 2. Potage (soup) 3. Oeufs (eggs) 4. Farineaux (rice & pasta) 5. Poisson (fish) 6. Entrée (entry of 1st meat course) 7. Sorbet (flavoured frozen water)8. Reléve (sliced meat course)9. Rôti (roast)

10. Légumes (vegetables)11. Salades (salad)12. Buffet Froid (cold buffet)13. Entremet de sûcre (sweets)14. Savoureaux (savoury)15. Fromage (cheese)16. Desserts (fresh fruits & nuts)17. Café (beverage)

ReléveRELEVE: SLICED

mostly pan fried = sautéed or “thinly sliced” reduced side dishes, rather a light course

example: *medallion of venison on truffle sauce topped with crispy potato straw (pommes paile) *Steamed slices of veal sweetbreads topped with butter emulsion (hollandaise) and tomato rice *Beef tenderloin goulash Stroganoff with saffron bowtie pasta (Farfalle)

RôtiROTI: ROAST always large and roasted (Rotir) served with salad and compote. No vegetables it is served next as vegetable dish on its own.

example:*mutton roast with provincial herbs (herbs de provence) fennel salad and bakers potatoes (pommes boulanger) *Roasted chicken and roasting juice (jus), apple compote potato fries (pommes frites) *Larded deer back on peppercorn sauce, cranberry compote and almond potatoes (pommes berni)

Gross pieceGROSS PIECE: LARGE PIECEAlways large piece of meat, cooked any style served with side dishes

example: *Cooked beef brisket with horseradish sauce, red beets and

potatoes *Roasted venison tenderloin with creamy juniper berry sauce,

Brussels sprouts and Spaetzle

Analysis of an a la carte menu

• From a professional point of view• From a language point of view• From a esthetic point of view• From a copy right point of view• From a calculation point of view

After an menu analysis using a sales report following categories can be found

1 2 3 4

WINNER/ CASH COW RUNNER/ STAR SLEEPER/ STARLET LOOSER/ POOR DOGS

Important factors while creating the

balance between

• supply and local availability

• light to heavy

• preparation techniques

• change of seasoning and flavoring

• change of presentation

• harmony of the garnish with the dish

Food values

• Use commodities and methods of cooking which will preserve the natural nutritive properties of raw materials

Language

• either using the real name or local language

• easy to understand by the costumer

• in proper spelling, correct terms and sequence within courses

the menu or a la carte should be written…

Structure• Never mix different languages within one

phrase of a menu

• Rather offer a translation right below or a separate printed menu

Types of menu

• A la carte (dishes can be ordered individually)• Table d’hote (choose 3 courses from a menu for a set price)• Set menu (set several courses prearranged by the host)• Du jour (as per daily schedule)• Static (used for several months before replacement) • Cycle (refers to several menus rotating used on cruise) • Degustation (tasting of a wide range of specialty in small portions) • Regional (all foods that are served is from local origin)

Menus for various

occasions • Breakfast• Brunch• Luncheon• Afternoon• Dinner• Formal dinner• Evening • Special occasions

Menu design

• Writing (headings, names, prep time, accompaniment, other info )

• Layout (primary and secondary focal points and the neglected areas)

• Format ( single, two panel, two panel multiple, horizontal two panel, three panel, multi panel and multi panel varying size folded)

• Typeface ( use the right fond and size without being to large/small)

• Artwork ( pictures and other designer effects)

• Paper (Paper thickness, color and structure)

• Cover (carton, leather, glass, frame, wood or metal)

Common mistakes

• Lack of specials• Too small• Too crowded• Uncommon terminology without clarification• Every item treated the same • Some of the operated F&B items are not listed• Basic information about the property and its policies are not

included• Printed menus with hand written changes

Any questions?