Page 48 - Waiter-Learner Manual (ENGLISH).indd

FOOD AND BEVERAGE SERVICE - LEARNER'S MANUAL

4 Introduction

This module introduces the menu, purpose, types, and characteristics of the different
types of menu as well as the different components of various menus. This module will
enable you to compile your own menu using different techniques to promote your
restaurant and to sell better.

4.1 Menu

The Menu is a price list of food & beverage items available in Food & beverage outlets.
This is one of the most important parts of modern catering operations. A menu has to be
well designed as it acts as a selling tool. It helps the guest to select what they like to eat
and drink. Depending on the establishment and the occasion, the menu may be plain
or artistic in its presentation.

Why a restaurant requires menu?

1. Menu acts as bridge between the establishment and the customer.
2. It provides all necessary information regarding dishes available, their price range
and other rules and regulations set by the restaurant.
3. Menu provides clarity on price for each individual item, and helps to develop
accurate billing.
4. Due to accent problem, the server or guest may not pronounce some dishes
names correctly and may create confusion. But a well written menu lessens this
type of human error.
5. Menu differentiates type of dishes in different categories, making easier for a
guest to select his/her choice from the listed categories.
6. It helps to identify cutlery, glassware and other tools needed to do the cover.
7. It can help you to identify the service skills you need for the selected item, time,
presentation and any other support you may require during service delivery.
4.2 Types of Menu

A restaurant may have several menus, or there may be just a single type of menu,
depending on type of restaurant and the types of food and services offered. It is
important that you know which menu is applicable where and why.

Following are various types of menus used in food and beverage sector:

A la carte

A la carte means a multiple choice menu in which each item is listed down in specific
sequence with individual price. It is a choice menu which offers wide varieties of different
dishes as per guest wishes and is available almost all hotels and restaurants.

Simple Structure

• Starters
• Main Courses (entrée)
• Desserts

48