Tourism class 2 (menu)
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THE MENU A list of items served at a meal Primarily a selling aid
Transcript of Tourism class 2 (menu)
THE MENUA list of items served at a meal
Primarily a selling aid
TYPES OF MENUS TABLE
D’HOTE
Fixed number of courses
Limited choice within each course
Selling price is fixed
Food usually available at a set time
TYPES OF MENUS A LA CARTE Choice generally
more extensive Each dish priced
separately There may be
longer waiting times as some dishes are cooked or finished to order
MENU COMPOSITION An art which needs careful
selection of dishes for the different courses so that each dish harmonizes with the other
The dishes produced should please the eye and the palate
Menus should provide nutritious food,tempt the appetite and satisfy guests
IMPORTANT POINTS FOR MENU PLANNING Type of meal Type of
establishment(hotel,hostel,hospital,etc.) Type of clientele Season of the year and seasonal
availability Occasion Capabilities of kitchen personnel Balance of menus
THANK YOU!!
