This chapter presents the following content: Menu styles, types of menus, define food product flow, all food service operations share which functions? The food processing continuum shows that, types of foodservices,. | Chapter 4: Foodservice Menus 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 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 . until 3:00 . 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 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 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 Types of Menus Cont’d Room Service: may consist of a complete wine list and liquor list, . | Chapter 4: Foodservice Menus 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 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 . until 3:00 . 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 Types of Menus Cont’d Dinner: usually a combination of both à la carte and semi à la carte items; usually has .
