QUALIFICATION UNIT NUMBER AND TITLE
BTEC Level 5 HND Diploma Hospitality Unit 21 MENU PLANNING AND PRODUCT
Management DEVELOPMENT
,
, 1. RESEARCH AND LIST DOWN ATLEAST THREE TYPES OF MENU
UNDERLINING THE CHARACTERISTICS, ADVANTAGES AND
DISADVANTAGES OF EACH.
Menu is essential for all restaurants and it plays an important role in promoting the
business. A menu not only provides information about the food articles available at
the restaurant along with prices, but also tempt the customer to order the food. Menu
should be attractive and informative as in not long but it should be able to provide the
necessary information.
Different restaurants have different approaches on serving the food and fixing prices
for each item. Similarly different restaurants follow different menu styles. Here we
are going to talk about the most commonly used five different types of restaurant
menus.
Static Menu
This is the most common type of menu which has been accepted widely. Different
food items will be categorized into different groups and subgroups such as appetizers,
entrees, salads, soups, desserts etc. This type of menu will be kept laminated for easy
cleaning and will contain several pages. Most of the fast food restaurants use this type
of menu.
A’la Carte Menu
When different food items are sold individually, this type of menu will be the best.
For example, when you order a steak, it will not accompany salads and potatoes. You
will have to order them separately. In such restaurants, the prices of each item should
be shown individually.
Du Jour Menu
When food items are being changed constantly, this type of menu will be the best
choice. It is a practice of many restaurants to offer special foods on seasons or even
daily. In such restaurants Du Jour Menu can be used. This is also known as
“Chalkboard Menu” as making changes in the menu will be easy in this case.
Cycle Menu
BTEC Level 5 HND Diploma Hospitality Unit 21 MENU PLANNING AND PRODUCT
Management DEVELOPMENT
,
, 1. RESEARCH AND LIST DOWN ATLEAST THREE TYPES OF MENU
UNDERLINING THE CHARACTERISTICS, ADVANTAGES AND
DISADVANTAGES OF EACH.
Menu is essential for all restaurants and it plays an important role in promoting the
business. A menu not only provides information about the food articles available at
the restaurant along with prices, but also tempt the customer to order the food. Menu
should be attractive and informative as in not long but it should be able to provide the
necessary information.
Different restaurants have different approaches on serving the food and fixing prices
for each item. Similarly different restaurants follow different menu styles. Here we
are going to talk about the most commonly used five different types of restaurant
menus.
Static Menu
This is the most common type of menu which has been accepted widely. Different
food items will be categorized into different groups and subgroups such as appetizers,
entrees, salads, soups, desserts etc. This type of menu will be kept laminated for easy
cleaning and will contain several pages. Most of the fast food restaurants use this type
of menu.
A’la Carte Menu
When different food items are sold individually, this type of menu will be the best.
For example, when you order a steak, it will not accompany salads and potatoes. You
will have to order them separately. In such restaurants, the prices of each item should
be shown individually.
Du Jour Menu
When food items are being changed constantly, this type of menu will be the best
choice. It is a practice of many restaurants to offer special foods on seasons or even
daily. In such restaurants Du Jour Menu can be used. This is also known as
“Chalkboard Menu” as making changes in the menu will be easy in this case.
Cycle Menu
