5 Types of Lunch in Hotel With Menu and Cover Layout

5 Types of Lunch in Hotel: With Menu and Cover Layout

by

Lunch, an abbreviation for luncheon, is a meal eaten around midday. Lunch is commonly the second meal of the day, after breakfast.

1. A la carte Lunch

A la carte is a French phrase that translates literally as “by the card”, where each item is priced separately

(sample a la carte menu pic )
image
A la carte Lunch Menu : (Menu items under each category is priced separately)

  • Beverage (water / soft drinks / Juice / Alcoholic beverage etc.)
  • Starters
  • Soup
  • Salad
  • Sandwich
  • Pizza
  • Pasta
  • Main course
  • Dessert

Cover for A la carte Lunch :

For a la carte menu, generally basic table setting will be laid on table. Settings will be made according to guest order.

  • AP Spoon
  • AP knife
  • AP fork
  • Side plate
  • Side knife
  • Base plate (Show plate)
  • Napkin (serviette)
  • Water goblet
  • Cruet set
2. Table d’hôte (TDH) Lunch or set meal and set menu

A multi-course lunch with only a few choices – charged at a fixed total price.

(sample TDH menu pic )
image

TDH menu – 5 course (2 or 3 Menu choice will be available to choose from each category)

  • Starters
  • Soup
  • Salad
  • Main course
  • Dessert

Cover for 5 course TDH Menu :

  • Soup spoon
  • AP Spoon
  • AP knife
  • AP fork
  • Fish knife
  • Fish fork
  • Dessert spoon
  • Dessert fork
  • Side plate
  • Side knife
  • Base plate (show plate)
  • Napkin (serviette)
  • Wine glass
  • Water goblet
  • Cruet set
3. Buffet Lunch

A buffet is a system of serving meals in which food is placed in a public area where the diners serve themselves

(sample buffet menu pic )
image

Cover for Buffet Lunch :

  • Soup spoon
  • AP Spoon
  • AP knife
  • AP fork.
  • Fish knife
  • Fish fork
  • Dessert spoon
  • Dessert fork
  • Side plate
  • Side knife.
  • Base plate (show plate)
  • Napkin (serviette)
  • Wine glass
  • Water goblet
  • Cruet set
4. Combo Meal (Lunch Combo) – Combination Meal / Thali / Bento Box

A combination meal, often referred as a combo-meal, is a type of meal that typically includes 2 or more, food items and a beverage. They are very common at fast food restaurants. The combinations are provided for a fixed price, which is lesser than a la carte(when ordered individually). Combo meals may allow the customer to choose between few fixed options. Here the food(combo meal) is provided to guest at one time along with the beverage.

(sample combo menu pic )
image
image

Lunch Combo : Menu – Indian

Rice + Chapathi + Chicken curry + Vegetable curry + Salad + Dessert + Soft drink

Cover for Combo Lunch :

  • Lunch tray
  • Place mat
  • Plate
  • AP spoon
  • AP fork
  • AP knife
  • Napkin
  • Cruet set
5. Hot Pot Lunch

Hot pot also known as soup-food or steamboat, is a Chinese cooking method, prepared with a simmering pot of soup stock at the dining table, containing a variety of East Asian foodstuffs and ingredients. While a hot pot full of flavored broth is kept simmering on the dining table, raw ingredients are placed into the pot and are cooked in a manner similar to fondue.

Even though the place of origin for Hot pot is China, its popular in Japan, Taiwan, Combodia, Philippines, Thailand , Vietnam etc.

(sample hot pot dining table pic )
image

Hotpot Lunch : Menu

Basic stock is often made using:

  • Water
  • Salt
  • Spices

Meats and protein vary, and can include :

Thinly sliced lamb,goat beef,sometimes pork,chicken or other poultry

  • Pork brain
  • Fish
  • Prawns
  • Scallops
  • Cockles
  • Clams
  • Mussels
  • Beef tripe
  • Beef tongue
  • Beef aorta
  • Duck intestines
  • Goose intestines
  • Duck blood
  • Beefballs
  • Fishballs
  • Shrimpballs
  • Shrimp paste
  • Fish slices
  • Offal
  • Blood tofu
  • Squid
  • Crab
  • Lobster
  • Craw fish
  • Octopus
  • Geo duck
  • Cuttlefish
  • Sea cucumber
  • Tofu,Tofu skin,Fu zhu, Japanese style fish tofu, frozen tofu or fried tofu

Starches include:

  • Glass noodle
  • Chinese noodles
  • Udon
  • Niangao

Vegetables such as:

  • Bok choy
  • Napa cabbage
  • Crown daisy
  • Spinach
  • Lettuce
  • Carrots
  • Winter melon
  • Bean sprouts
  • Daikon
  • Potatoes and Sweet Potatoes
  • Varieties of mushrooms ,straw mushroom, Enoki mushrooms,Shiitake, oyster mushrooms, etc
  • Taro
  • Pumpkin
  • Watercress
  • Haidai (Seaweed)
  • Cilantro

Condiments:

  • Sesame butter
  • Hoisin sauce
  • Soy sauce
  • Vinegar
  • Cilantro
  • Minced Garlic
  • Scallion
  • Sesame oil
  • Shacha sauce
  • Chili oil
  • Chive flower paste
  • Fermented bean curd
  • White pepper
  • XO sauce
  • Douchi
  • Minced Ginger

Cover for Hotpot Lunch :

  • Bamboo mat for a place mat (optional)
  • Dinner plate.
  • Wire scoops (2 – 3 per pot)
  • Small bowl for rice or noodles.
  • Chopsticks (optional)
  • Fondue fork.
  • 2 dipping dishes
  • Napkin