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LESSON 3A Types of Menu

The document discusses different types of menus including a la carte menus which allow customers to order individual items separately and table d'hote menus which are preset menus where customers cannot choose individual items. It also provides tips for presenting menus to customers such as making sure menus are clean, opening the menu before handing it to customers, and giving customers time to decide what to order. The document emphasizes the importance of menu knowledge for waitstaff to be able to assist customers and effectively carry out sales strategies.

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lobelyn
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414 views37 pages

LESSON 3A Types of Menu

The document discusses different types of menus including a la carte menus which allow customers to order individual items separately and table d'hote menus which are preset menus where customers cannot choose individual items. It also provides tips for presenting menus to customers such as making sure menus are clean, opening the menu before handing it to customers, and giving customers time to decide what to order. The document emphasizes the importance of menu knowledge for waitstaff to be able to assist customers and effectively carry out sales strategies.

Uploaded by

lobelyn
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Learning Competencies

1. Take orders completely in accordance with the


established standard procedure.
2. Note special request and requirements accurately.
3. Repeat orders to the guests to confirm items.
4. Provide and adjust tableware and cutleries
appropriate for the menu choices in accordance with
established procedure.
Learning Target
Identify the different types of menu
Cite the difference between table d’ hote and a la carte
Enumerate importance of having menu knowldge
Lesson 3.1 – The Menu

• The Menu is a price list of food & beverage


items available in Food & Beverage outlets.
• 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, possibly with a description of
how it is prepared.
Table d' hote

• It is actually a classified menu or oth-erwise called


as a ‘set menu’.
• It does not provide any choices among food items
offered in each course
• The term first referred to meals shared among house
guests and their hosts, who gathered at a single
table to enjoy the same courses.
A la carte
A la carte means a multiple choice menu in which
each item is listed down in specific sequence with
individual price.
In French, à la carte literally means "by the menu".
In the restaurant industry, à la carte is an upscale
term used in reference to menus that list items
priced and ordered separately.
A la carte
· It offers wide choice in food and bev-erages
within each course and its cate-gories.
· It is prepared after the order has been taken
with a particular preparation time.
other types of menu
other types of menu
other types of menu
other types of menu
Lesson 3.2 Presenting the menu

The following tips can help you in presenting the menu and the drinks
list.
✓ Make sure menus are clean, presentable (not damaged) and correct
(up-to-date)
✓ Never put the menus on the table where the guests have to pick
them up.
✓ Present the menu when the guests are already comfortably and
properly seated.
✓ Open the menu before presenting it to the guests.
✓ If the menu is divided into meal periods, open the menu on the
appropriate page. Open the menu before presenting it to guests.
Lesson 3.2 Presenting the menu

The following tips can help you in presenting the menu and the drinks list.
✓ Present the menu to the guests from the right-hand side.
✓ Copies of the menu should be enough to provide one for each guest.
✓ Menus should be suitable for the guests.
✓ If necessary, children’s menu or translated menu can be provided.
✓ Guide the guests through the menu.
✓ Indicate other forms of the menu such as menu lists posted on the walls of the
establishment and tent cards placed on the tables.
✓ Excuse yourself and give the guests ample time to decide which menu item to
order.
Lesson 3.2 Menu Knowledge

Menu knowledge is the information regarding all the food and beverage
items available in the establishment. It is shown by effectively providing
assistance to guests and by carrying out sales strategies efficiently. As a
waitstaff, you should be aware of the food items on the menu, restaurant
amenities, promos offered, ingredients used, possible allergens, the
method of cooking and complimentary food and wine combinations
among others.

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