Take Food and Beverage Orders

Take Food
and
OIHCEC
SUTAERNART
DSORER
USEGST
OUESRC
AMEL
MENU
The following skills and
knowledge shall be the
focus on this module…
 Present the menu to the
guests according to the
establishment’s standard
practice
Take orders completely in
accordance with the
established standard
procedure
Repeat orders to the
guests to confirm
items
Note special requests
and requirements
accurately
Provide and adjust
tableware's and cutlery
appropriate for the menu
choices in accordance with
the established procedures
What is a Menu?
A menu is a list of food an
beverage items that can be
offered by a food service
outlet
 The menu, like much of
the terminology of
cuisine, is French in
origin.
It ultimately derives
from Latin word
“minutus”, something
made small.
The original menus that
offered consumers choices
were prepared on a small
chalkboard, in French a carte:
so foods choose from a bill of
fare are describes as “a la
carte”, “according to the
board.”
Importance of Menu
SELLS
 It is great silent sales person and
stimulates sales.
 Great pain is taken while
compiling the menu.
IMAGE
 It is a signature of a restaurant.
 It has to be attractive,
informative and appealing.
 It promotes the image of the
property
Importance of Menu
IDENTITY
 It identifies the
restaurant theme.
EXPERIENCE
 It contributes to dining
experience.
 Guests find something to
talk about menu and often
collect menus for the home.
Importance of Menu
 INFORMATIVE
 It informs the guest about aspect of the restaurant.
Example: Price of the dish, budget meals,
description of a dish.
 GUIDE
 It helps the guest in making a good choice for
himself.
 The menu is divided into different courses and every
course has a choice so guest can choose from a
variety of dishes
TYPES of Menu
 BY PRICE
 BY SCHEDULE
 BY MEAL TIMES
 BY SPECIALITY
Types Of Menu By Price
1. A LA CARTE MENU
À la carte /ɑːləˈkɑːrt/
 is an English language loan phrase meaning "according

to the menu.“
 It was adopted from French in the early 19th

century and refers to "food that can be ordered as
separate items, rather than part of a set meal.“
If you request just a piece of fried fish at a

restaurant, rather than the fish platter that includes
French fries and coleslaw, you can say you ordered a la
carte, or a single item from the menu.
When a restaurant offers separately priced items,

you can describe its menu as a la carte.
A LA CARTE MENU
• Each food item is
priced individually
• Guest can choose
anything from the
menu
• Dishes made as per
order
• Dishes can be
modified
2. TABLE D’ HOTE MENU
In restaurant terminology a table d'hôte (French

pronunciation: [tablə.dot]; lit. "table of the host") menu
 is a menu where multi-course meals with only a

few choices are charged at a fixed total price.
 Such a menu may be called prix fixe ("fixed

price"). The terms set meal and set menu are also
used.
TABLE D’ HOTE MENU
• Menu priced as a whole.

• Guest has a limited
choice
• Dishes made as
prepared in advance.
• Dishes cannot be
modified
3.COMBINATION MENU
• Menu combines both

a la carte and table
d’hote menus.
difference
A LA CARTE TABLE D’ HOTE
Food is kept in semi-prepared Food is kept in fully prepared
form form
Waiting time is more Waiting time is less
Portions serve are large Portions serves are small
Food items are individually Menu is collectively priced
priced and served
The menus is elaborate Very less or no choice
Silver is laid according to the Silver for the whole menu is
dishes ordered laid in advance
Types Of Menu By meal Schedule
1. FIXED MENUS:
• Menu which never change
for a period of time.
• Particularly used in
establishments where
there is a less frequency of
guests or guests who are
coming for a short visit.
• Also widely used in fast
food joints & some other
catering establishments
Types Of Menu By meal Schedule
2. CYCLIC MENUS:
• Menu which change
after a certain period
of time, can be daily,
weekly, or monthly.
• Industrial canteens
and corporate houses
offer such menus for
the staff members.
Types Of Menu By meal Times
1. BREAKFAST MENU
• Menu Offering a
variety of dishes
for breakfast
2. LUNCH MENU
• Menu Offering a
variety of dishes
specific for lunch time.
• It can vary from light

meals to elaborate ones
3. DINNER MENU
• Menu Offering a
wide variety of
dishes and usually
accompanied with an
alcoholic menu.
4. BRUNCH MENU
• Menu designed for

guests who wish to
wake up late in the
morning.
• Brunch is a
combination of
breakfast and lunch
and spread well beyond
breakfast timings
5. SNACK MENU
• Menu designed to
supply quick dishes in
between large meals.
• Most popular with
students and casual
eaters.
• Lightly priced and
small in portion size.
Types Of Menu By Specialty
1. POOLSIDE MENU
• Menu designed to provide

small dishes in the poolside
area
2. CHILDREN’S MENU
• Menu designed for

kids.
3. DIET MENU
• Menus for health

conscious persons.
4.WINE MENU
• Specializes in offering
different types of
wine.
MENU PLANNING
• Menu Planning is process of organizing meals ahead
of time.
• The main course and sides are determined in

advanced, and menus can be planned for week or
month.
• There are various factors involved in planning of a

menu before start up of any restaurant or hotel:
Factors to consider in menu planning
1. Availability of Foods
 A menu is primarily based on what can be

bought in the market.
 In fact, this should really be the basis for
planning specific dishes.
 Always consider food in season.
 Think of available ingredients as substitutes
for those off-season.
2. Food Habits of Costumers
 Food managers can take a survey in vicinity

where food establishment is located.
 The survey can consider the culture of the
people living in the vicinity (their customs,
traditions, religion & etc.).
 People will patronized a food establishment
where their needs and desires, as well as
their beliefs and practices are not violated
in the food they eat.
3. Amount of Money Available
 A food establishment has a definite budget

intended for food preparation.
 Control in expenses, by operating within a
given budget, allows the food manager to
predict cost and, at the same time, predict
profit.
 It is important, however, that expected or
predicted for the day.
4.Amount of Time Available
 Food preparations must meet deadlines.

 Customers have their own meal schedule to meet.
 Quick service is one important asset of an ideal
establishment.
 Food ordered should be prepared in the shortest
time possible.
 To realize this, time-saving techniques must be
employed by the cooks especially of orders keep
coming in
5. Type of Consumers
 This refers to the age, sex, occupation, socio-

economic status, & nutritional needs of the
costumers.
 For instance, the school canteen where students
are the major patrons of the establishments, the
canteen manager must offer foods high in
carbohydrates and protein since most of the
students are growing kids
6. Environmental conditions
 Here, one thinks of hot summer months and the

cold rainy months.
 Specific dishes offered in food establishments
should consider the environmental temperatures.
 Special hot foods can be offered on cold rainy
days and vice versa.
 Aside from the regular menu of the
establishment, will be seasonal offerings in
keeping with the conditions of the environment
7. Occasions
 Special occasions like Christmas, birthdays,

anniversaries and etc. require special menu.
 The manager must prepare a complete list

of main dishes, entrees, appetizers, salads
and desserts from which patrons will choose
from
8. Types of Business
 This includes the kind of food establishment

you will have, either luxurious, canteens, coffee
shop, cafeteria and the likes.
9. Hours of Business
 This includes the time of the day that the

establishment will be opened.
10. Type of Menu

 The type of menu is considered in this factor.
 It will be either A La Carte, or Du Jour Menu.
 And the way these foods will be served-buffet,
self-service or sit down.
11. Personnel and Facilities
 Includes the number of employees needed to work
in different areas such as in preparation, cooking
and service.
Points to be considered in Personnel's and Facilities
 To plan menus adequately, it is important to analyze

your prospective costumers.
 The menu affects the number of people employed
 The kitchen facilities and kitchen lay outs including
the service area, affect the menu.
 The menu affects the way food is prepared and the
sized portion served.

Take Food and Beverage Orders

Uploaded by

Copyright:

Available Formats

Take Food and Beverage Orders

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Take Food and Beverage Orders

Uploaded by

Copyright:

Available Formats

Take Food

 is an English language loan phrase meaning "according

 It was adopted from French in the early 19th

If you request just a piece of fried fish at a

When a restaurant offers separately priced items,

In restaurant terminology a table d'hôte (French

 is a menu where multi-course meals with only a

 Such a menu may be called prix fixe ("fixed

• Menu priced as a whole.

• Menu combines both

• It can vary from light

• Menu designed for

• Menu designed to provide

• Menu designed for

• Menus for health

• The main course and sides are determined in

• There are various factors involved in planning of a

 A menu is primarily based on what can be

2. Food Habits of Costumers

 Food managers can take a survey in vicinity

3. Amount of Money Available

 A food establishment has a definite budget

4.Amount of Time Available

 Food preparations must meet deadlines.

 This refers to the age, sex, occupation, socio-

 Here, one thinks of hot summer months and the

 Special occasions like Christmas, birthdays,

 The manager must prepare a complete list

 This includes the kind of food establishment

 This includes the time of the day that the

10. Type of Menu

Points to be considered in Personnel's and Facilities

 To plan menus adequately, it is important to analyze

You might also like