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!!