BILL OF FARE ( English term)

MENU ( French Term)

is a detailed list of foods to be
served at meal or
a total list of items offered by a
foodservice.

a selling aid
Originally not presented at the table
Originally very large and was placed at the
end of the table for everyone to read
As time progressed
menu become smaller in size and a number of copies were
made

PARISIAN restaurant of the Palais Royal
Modern menus first appeared during the early 19
th
century
MENU PATTERN
the outline of the food to be included in each
meal, and the extent of choice at each meal
guides the individual in planning the menu.

MENU PLANNING
The process of deciding the specific food or
dishes to be prepared and served.
a. CUSTOMER SATISFACTION
1. NUTRITIONAL INFLUENCE
HEALTH AND EATING
Key issue is healthy diet
Eating a balanced diet rather than viewing individual foods as more or
less healthy
Customers are looking for the availability of choices that will enable
them to achieve a balanced diet
Customers are also requiring more specific information on methods
of cooking used
SPECIAL DIET
Customers may need to know about the ingredients used in a dish as
eating certain things may make them very ill at worst could be fatal
The server should never guess and if in doubt, should seek further
information
Religion DIET RESTRICTIONS
HINDUS
Cheese milk, vegetarian dishes
- beef ,rarely pork
- meats, fish, eggs
JEWS
Clean or Kosher animals
- pork, and pork products
- shellfish or animal fats
- gelatine form beasts considered to be
unclean or not slaughtered
MUSLIMS
Halal meat ( lawful as
required under Islamic Dietary
law)
- Meat,
- Offal or animal fat
- Alcohol even when used in cooking

ROMAN
CATHOLICS
-Fish and Dairy products ,
vegetables may be eaten during
Ash Wednesday and Good Friday.
- Will not eat meats on Ash Wednesday
or Good Friday
- Some keep the past requirements for no
meat to be eaten on Fridays.
3. Psychological Satisfaction
4. Paying Capacity of the Customer
5. Food Habits and Preferences
6. Aesthetic Factors
Variety in Color
Mode of Preparation Variety in shape and
Form
Type of Food Selected
Variety in Texture
Variety in Temperature
Variety of Flavor
b. MANAGEMENT DECISIONS
1. Food Cost or Budgetary Requirement
2. Production Capability
- Available of Manpower resources
- Time constraints
- Limitations of Physical Facilities
- Machine, Equipment and utensils available

3. Type of service or style of Service
4. Availability of Food




















CLASSISC MENU PATTERN
Menu Pattern for FINE DINING
1. HORS DOUEVRES
2. SOUPS ( Potage)
3. EGG DISHES ( ouefs)
4. PASTA and RICE ( Farineux)
5. FISH ( Poisson)
6. ENTREE
7. SORBET
8. RELEVE
9. ROAST ( roti)
10.VEGETABLES ( legumes)
11.SALAD ( salade)
12.COLD BUFFET ( buffet froid)
13.CHEESE ( fromage)
14.SWEETS ( entremets)
15.SAVOURY ( savoureux)
16.FRUIT ( dessert)
17.BEVERAGES
1. Appetizer
2. Soup
3. Entre
4. Main Dish
5. Vegetable Dish
6. Salad
7. Bread with margarine/butter or
Rice
8. Dessert
9. Beverage
International
Breakfast
Fruit and /or juice
Cereal , hot or cold
Egg and Breakfast meats
Toast or Hot Bread
Beverages
Filipino
Breakfast
Fruits/Juice
Protein Dish
Rice/cereal
Beverages
International
Lunch
Soup
Entre or Main Dish
Salad or Vegetable
Cereal/Bread with
Margarine/butter
Dessert
Beverage
Filipino
Lunch
Soup
Main Dish
Vegetable Dish
Rice
Dessert
Beverage
International
Dinner
Appetizer (optional)
Soup
Entre or Main Dish
Vegetable Dish
Salad
Bread with
Margarine/butter or
Rice
Dessert
Beverage
Filipino
Dinner
Soup
Main Dish
Vegetable Dish
Rice
Dessert
Beverage
1. Based on the Method of Pricing
Ala Carte
The food items are priced separately
Allowing the customer to order only what he
wants.
Example :
Crab and Corn Soup P 20.00
Beef with Broccoli 60.00
Steamed Rice 10.00
Buco Lychee 20.00
P 110.00



1. Based on the Method of Pricing
Semi Ala Carte
It offers a combination of items and priced as
one, usually consisting of a main dish and
vegetable.
The rest of the items are priced separately
Example :
Beef with Broccoli and Baked Potato
Fresh Garden Salad P 75.00
Fried Chicken with French Fries
Coleslaw Salad P 60.00
Pork Binagoongan
Steam Eggplant, Okra,Stringbeans and Ampalaya
Rice P 55.00



1. Based on the Method of Pricing
Table d hote
Offers a complete meals with a fixed price
Sometimes a selection of some items like
cereal, dessert or beverage may still be
possible within the set meal
Example :
Crab and Corn Soup
Beef with Broccoli
Fresh Garden Salad
Baked Potato
Buco Lychee
Hot tea/Coffee/Juice P 120.00



2. Based on the extent or Selection
Selective menu
- offers two or more choices in
some or all menu categories
Full Selective
It offers two or more choices in every
category
Semi-selective
It allows two or more selections in some
of the menu categories.



2. Based on the extent or Selection
Non Selective Menu
This does not offer any choice
Limited Menu
Menu usually offers a selection of
6-12 entre items or main dishes
2 choices on vegetables
2-3 choices on dessert
No choice for soup, rice & beverage



2. Based on the extent or Selection
Extensive Menu
Offers a wide variety of selections of
various categories of dishes
Oftentimes offered in big Chinese
Restaurants



2. Based on the Length of Use
Static Menu
o Menus are used each day
o Menu is not changed
o Found in resto and other food
services where the clientele
changes daily or where there are
enough items listed on the menu
to offer sufficient variety


2. Based on the Length of Use
Cycle Menu
o carefully planned set of menus
that is offered at definite intervals
the length of cycle depending on
the types of foodservice


2. Based on the Length of Use
Single-use menu
o menu is planned for a certain
day and not repeated again in
exactly the same form
oOften used for special functions,
holidays or catering events


2. Based on the Length of Use
Du Jour Menu
o menu for the day
oMust be specifically planned for
certain days
oA convenient way of utilizing
leftover and food bargains


1. Plan the dinner entre/man dish for the
entire period or cycle
2. Select the luncheon entre/main dishes,
avoiding those used on the dinner menu.
-most expensive items on the menu
- choices should be available for persons
who have religious or medical dietary
restrictions
- provide variety in method of preparation
3. Decide on the starch item appropriate to
serve with the entree/main dish
- if the meat is served with gravy, a mashed
or baked potato is served.
- if meat have no gravy , a scalloped,
creamed or au gratin potatoes is served.
- rice or bread are common substitute for
potatoes
4. Decide on vegetables and or salad that are
compatible with the entrees and
starch/cereal.

- if only one vegetable dish or saald is to be
offered ,choose one that complements or is
a contrast in texture to the other menu
items .
- include hot vegetable , green saald,green
salad plus fruit
5. Plan for Soup

- if only one soup is offered, the dessert
should be considered
- if the soup is cream the dessert should be
light and if the soup is light the dessert
may be creamy
- if more than one soup is included, one
should be a cream or hearty soup and the
other one a stock soup.
6. Plan for desserts.

- if no choice is to be offered, plan a light
dessert with a cream soup
- or a richer dessert when the rest of the
meal is not too filling.
- should include fruit as dessert
7. Plan for breakfast items beginning from the
breakfast meats/protein dish then the
other breakfast items
8. Plan for beverages
- a choice that includes fruit juice, milk,
chocolate, hot or iced tea, cold or hot coffee
9. Review the entire day as a unit and
evaluate.
A menu card must be designed and
worded
to appeal to the guest
to stimulate sales
Influence clientele to select items that the
foodservice wants to sell.
A menu card
should be of a size that can easily be handle
Should be spotlessly clean simple in format
with appropriate print size and type
Ample margin design

1. Appetizers
2. Soups
3. Salads
4. Cold Entrees
5. Hot Entrees
6. Vegetables
7. Sandwiches
8. Side Dishes
9. Starches
10.Desserts
11.Fruits
12.Beverages
Usually positive words should be used
to explain and to sell the product
Pictures of the foods should be
accurate so that customer can
properly visualize the menu items
It is disappointing for the customer to
imagine one thing and be served
something entirely different
Accurate representation of the
products served involves printed
menu, photographs, graphic,
illustrations, the printed materials and
verbal depiction by employees
1. Representation of Quantity
- Whether jumbo, extra large, extra tall drink, a
barrel of soup
2. Representation of Quality
- Whether prime or choice
3. Representation of Price
- if pricing structures includes a cover
charge ,service charge, or gratuity
4. Representation of Brand Names
5. Representation of Product Identification
- If substitution are made
- Soy bean in lieu of olive oil, non-dairy in lieu
of cream, margarine in lieu butter
6. Representation of Points of Origin
- ex. Bangus Dagupan, Guimaras Mango
- Or recipes tha tare readily understood
ex. French fries, French toast, English Muffins,
New england Clam chowder
7. Representation of Merchandising Terms
- if homestyle or homemade style or
our own
9. Representation of Means of Preservation
- If chilled, bottled, frozen, dehydrated
- Ex. Frozen mango is not canned, canned
peaches are not frozen
10. Representation of Dietary or Nutritional
claim
- when salt free,sugar free,low calires or
low fat is indicated, these should be
supported with data

CRITERIA:
Cover
- should immediately convey the overall
theme of the resto to the customer
- Is symbol of identity
Styles of Cover
1. padded
2. Custom designed
3. Insert-type
4. Laminated
5. Paper

CRITERIA:
2. Lay-out
- consider the sequence of the headings
from appetizers to beverages
- do not list items in sequence
according to selling price
- be creative with alcoholic beverage
listings
* they are one of the higher gross
profit items
* cover up delays in seating and
service

CRITERIA:
2. Lay-out
- use a prime space properly
* when the customer opens the
menu, the spot that their eyes hit
first is known as the prime space
* studies have shown that
customer likely to order what is
seen first

CRITERIA:
2. Lay-out
- prime space is determined by the
type of menu
* on a single page menu, it is
located at the upper center of the
paper
* on a two page menu,it is located
in the middle of the right hand page
* on a three page menu ,it is in the
upper center of the menu

CRITERIA:
2. Lay-out
- use leftover space in informing
customers about the restaurant
- use clip-ons
* to sell new products and to see if
they will sell
* to feature either low-priced
specials or high grossed profit items
* as excellent means of selling left-
overs

CRITERIA:
3. Printing the menu
Consider the following
- paper on paperboard ( weight,
strength, color and coating)
- color ( readable print)
- type ( patterned after traditional
font or decorative type
- artwork ( should enhance the
overall impression of the menu

All words should be capitalized
except articles and prepositions
Items in a meal are grouped by
courses
An accompaniment for the course
may either be placed to the left or
right side or underneath main
item


When two or more items
accompany a dish it may be written
on the same line either be placed to
the left or right side or underneath
main item
Rice is written below the main
course rather than as
accompaniment to the main course
The beverage appears as the last
item of the menu after dessert

Such items as butter, cream,
sugar or salad dressings are not
written on the menu unless they
are particularly interesting or
different
Spacing and arrangement of
items on the menu should be
balance allowing extras spaces
between courses .