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Menu - Coggle Diagram
Menu
Functions of Menu
Basis for operations
Communication device
Effective sales tool
Image builder
Types of Menu
1. Table d’hôte
Menu
Set number of courses
Limited choice within each course
Set price for all courses
Food prepared beforehand and available at a set time
Advantages:
Less kitchen equipment, less kitchen staff, less kitchen area, less
mise en place
work, easier volume forecasting for functions, flights etc, very little food wastage, workload is evenly distributed, no stress, better staff efficiency
Limitations
: Limited choice, low guest satisfaction, doesn't cater to the needs of guests especially children, old people and people with diet restrictions
2. À la carte Menu
Extensive choice of dishes within each course/category
Each dish is priced separately
Dishes are cooked as per order
Each dish has a waiting time
Customers are billed according to the order placed
Short description is mentioned under each dish
Limitations
: more kitchen equipment, more kitchen staff, more kitchen area, more
mise en place
work, volume forecasting is difficult, more food wastage as mise en place work has to be done for all dishes on the menu, workload not evenly distributed, high stress during peak hours, poor staff efficiency during peak hours
Advantages:
extensive choice, high guest satisfaction, caters to the needs of guests of all age groups
A menu is a list of dishes available for sale in a food outlet
It informs the guests what the available dishes are,
It also helps the kitchen staff know what they are going to prepare.
All managerial and operational activities of the
food and beverage department depend on the menu
Carte du jour
- a menu listing dishes available on a particular day.
Cyclic menus
are used in institutions based on cost allocated
Plat du jour
- a dish specially prepared by a restaurant on a particular day, in addition to the usual menu