TYPES OF MENU – Used in the hotels, Types of Menu in Restaurants, Types of Menu in Coffee Shop, Types of Menu in Resorts etc.
1. TABLE D’HOTE
2. ALA CARTE
ROOM SERVICE MENU
3. OTHER MENU TYPES
DU JOUR MENU
Menu may be divided into two classes, traditionally called a’la carte and table d’hôte. The difference being the former has a list of all dishes priced separately and the latter has a fixed price for the whole meal.
A’la carte means from the menu card .A true a’la carte menu has the following characteristic:
- It provides a choice of dishes within each specific course.
- Each dish is priced separately.
- It gives a full list of all dishes that may be prepared by the establishment.
- Dishes are prepared and cooked as per order.
- Guests are billed as per the order placed.
- A certain waiting time has to be allowed for preparation and serving of dishes.
The term table d’hôte means ‘table of the host’. It is normally offered at a set price for a set number of dishes. It has the following characteristics.
- The menu has a fixed number of courses.
- There is a limited choice within each course.
- The selling price of the menu is fixed.
- The dishes provided will be ready at a set time.
Carte du jour or the menu of the day is mostly used in operations as an adjunct to the regular menu, whether an a ‘la carte or table d’hôte.
It has the following characteristics:
- It offers a different choice to the regular customer.
- It features a special cuisine, testing the market for future menus.
- It features and tests a particular selling price range.
- It takes advantage of seasonal availability.
Plat du jour means plate of the day. It is also used in operations as an adjunct to the regular menu.
Only one special dish is promoted under plat du jour, where as a set of dishes is offered in carte du jour.
Smaller establishment for economic reasons may offer this type of menu in combination with either a’la carte or table d’hôte for a number of weeks to take the advantage of the seasonal availability of any food.
These are rotating generally used for institutional and volume catering such as in hospitals, educational institution and industrial operations.
Cyclic menu are designed for a specific period. The average cycle with most institutions is a week or a month and then the whole
menu is repeated back.
Since cyclic menu are repeated the menu structure and the choice of dishes must be carefully selected.
Careful attention to nutritional balance and season of the year should be observed in these types of menus.