1. Chapter 4:
Foodservice Menus

2. Menu Styles à la carte: everything on the menu is priced separately
semi à la carte:
Appetizers, soups, and desserts usually are priced separately.
The entrée traditionally includes a salad, potato, vegetable, and sometimes a beverage.
prix fixe: offers a complete meal at a set price
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009

3. Types of Menus
Breakfast: most contain both à la carte and semi à la carte sections
Brunch: consists of both breakfast and luncheon items, and is generally served in hotels and high-end restaurants from 10:00 A.M. until 3:00 P.M.
Luncheon: can be à la carte or semi à la carte; offers daily specials, such as soups, sandwiches, or pastas, that are prepared in a variety of ways
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009

4. Types of Menus Cont’d
Dinner: usually a combination of both à la carte and semi à la carte items; usually has more appetizers and entrées than a luncheon menu
American Service
French Service
Russian Service
Tasting: prix fixe in style; includes several courses ranging from five-course up to eight- course tastings
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009

5. Types of Menus Cont’d
Special Occasions: prix fixe in style; should display a theme or season on the cover of the menu, and the food items and/or garnishes should be typical of that particular season
Ethnic: offers selections that are representative of the cuisine from a particular region or country
Specialty: combination of à la carte and semi à la carte items
Catering: operations generally provide food and beverages that are prepared from a central kitchen; catering menus are generally set menus
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009

6. Types of Menus Cont’d
Room Service: may consist of a complete wine list and liquor list, appetizers, soups, salads, hot and cold entrées, hot and cold sandwiches, accompaniments, and an assortment of desserts
Institutional: nutritionally balanced menus used by hospitals, health care centers, schools, colleges correctional facilities and military facilities that include items from each of the recommended food groups at every meal
Wine: should include a variety of types and selections of wines that range in price
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009

7. Types of Menus Cont’d
Dessert: may be used in and of themselves or in conjunction with a dessert tray or a dessert cart presentation
Tea: many hotels and white-tablecloth restaurants serve Low and High Teas
Lounge: usually found in hotels, inns, and spas where patrons can select food items that are easily prepared and less expensive than in the dining room
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware) John Wiley & Sons, Inc. © 2009