Types of Menu in Hotel and Restaurant – Food & Beverage Service

A menu in any Hotel/Restaurant is a piece of paper card containing lists of all the dishes that are ready to sell in a food service outlet or that can be served at supper. There are different types of Menu in Hotel, Cafe & Restaurants.

Today in this article, you will be able to know about the types of Menu in hotel and restaurants, preparation of the menu, types of the menu with examples, and their advantages and limitations.

► What is the Menu? (In Hotel)

A menu is a list of dishes that are ready to sell in Hotels, foodservice outlets, Cafe and restaurants. These dishes are organized according to mealtime that can be served at breakfast, lunch, supper, and dinner time.

Food Menu is a written card that shows lists of food and beverage from which you can choose your favorite meal or drink.

In French, the menu implies ‘in minute detail’, and in English, it is likewise named as a bill of fare.

History of Food Menu

The term ‘MENU’ was first utilized in 1541 when “Duke Henry” of Brunswick was seen alluding to a piece of paper during a feast. On being asked what he was alluding to, he answered that it was a sort of program of dishes, and by counseling it, he could save his craving for the dishes he enjoyed the best.

This thought acquired prevalence what’s more was utilized in every one of the meals. The idea of a menu was created from that occasion.

Each area of the food and refreshment (F&B) industry, regardless of whether working for a business or government assistance reason, enormous or little, utilizes a menu.

Tips for Food Menu (Ideas & Design)

If you are preparing or making a Menu for your restaurant then always remember a good food menu contains the following things;

  • Present clear, unambiguous data.
  • Stick to sanitation and sustenance strategies of the business.
  • Meet or surpass visitors’ assumptions.
  • Fulfill the quality guidelines of the business.
  • Be honest in portraying the taste and arrangements.
  • Be completely going with the creation and administration offices of the business.

► Types of Menu in Hotel

There are mainly two types of Menu in Hotel and Restaurants.

  1. Table d’hôte menu
  2. A la carte menu

(Note: This classification is based on food and beverage service according to the hotel management studies.)

1. Table d’hôte Menu in hotel

It is a decent menu with a predetermined number of courses at a set cost. A restricted decision might be given for each course.

The vital qualities of this kind of menu are as per the following:

  • Set number of courses
  • Restricted decision inside each course or among courses
  • Set cost for all courses
  • Food is arranged in advance and accessible at a set time.

This sort of menu is offered chiefly in feasts, eateries where smorgasbord lunch and supper are offered, visitor houses, flight providing food, and institutional catering. ‘Combo suppers’ presented in cheap food outlets and thali suppers presented in Indian cafés are instances of this kind of menu.

A set cost is charged for the menu independent of the sum consumed.

These days, eateries offer three or four-course menus in any case, menus of a more prominent number of courses may likewise be aggregated. Espresso is constantly remembered for the menu, yet all at once not considered as one of the courses.

In the three-course table d’hôte menu, the visitor is given a choice between appetizer and soup in the first course; fish, entrées, and vegetables in the second course; and desserts also, cheddar in the third course.

This type of menu in the hotel is mostly used in fine dining.

Advantages of Table d’hôte Menu

  • Doesn’t need a lot of kitchen region.
  • Needs limited kitchen and service equipment. Mise en place work to be done is less.
  • Doesn’t need quite a bit of work as the number of dishes to be arranged is limited.
  • Doesn’t need a lot of food stockpiling region.
  • Food wastage is nearly nothing in government assistance cooking where the volume of business is known, though there might be a little wastage in business activities where volume estimating is difficult.
  • It is similarly more straightforward to contain the food cost.

Limitations of Table d’hôte Menu

  • The menu doesn’t address the needs of kids, matured, and convalescents in business cafés
  • what’s more cooks just to the overall market of differing age gatherings and sense of taste.
  • Clients don’t have a broad decision to browse the dishes.
  • Clients need to pay a fixed sum whether or not they consume every one of the courses or get dishes they enjoy.

For instance, if a visitor needs to pick a tidbit from any two dishes, the primary course from any three dishes, and desserts from any two dishes at a decent value, he/she will have a blend decision of the greatest 12 (2x3x2=12) dishes at the cost he/she has to pay and the decision offered may exclude dishes of his/her enjoying.

2. A la Carte Menu in hotel

This sort of menu offers a wide selection of dishes under every class and each dish is evaluated independently. The bill sum will be as indicated by the client’s request.

The vital qualities of this kind of menu are as per the following:

  • A broad selection of dishes inside each course/classification.
  • Each dish is estimated independently.
  • Dishes are cooked according to arrange (in the wake of getting the request).
  • Each dish makes some holding up memories.
  • Clients are charged by the request set.

A short depiction of the dish is referenced under each dish for clients to know what they
are requesting This sort of menu is presented in a wide range of food administration business aside from meals, flight providing food, and institutional catering.

Dishes in an A la carte menu are semi-arranged in advance and polished off after getting the request. For instance, for return for money invested and naan arrangements, the mixture is arranged in advance and partitioned into little balls.

When the request is gotten, it is cooked in an oven broiler. Additionally, all fundamental sauces are ready and essential fixings are sliced into different sizes as indicated by plans of the dishes on the menu furthermore half ready. Dishes are given the last touch by blending different masalas and half-cooked fundamental fixings in a skillet over the fire, This needs a little time for cooking, parceling, and decorating.

This type of menu in the hotel is generally used in banquets.

Advantages of A la Carte Menu

  • Clients have a broad selection of dishes to browse.
  • Allow us to expect that an individual menu has 15 classes of dishes, each offering 10 decisions, and the client needs to choose any three categories.
  • He/She will have a mixed decision of a limit of 1000.
  • Simply contrast this and the prior feast menu, where he/she just had a limit of 12 mixes of decisions.
  • Clients pay for the dishes they request for.
  • It addresses the needs of necessities of visitors of changing age gatherings and palates.
  • Visitors get newly cooked dishes.

Limitations of A la Carte Menu

However the individual menu offers broad decisions to fulfill visitors, it experiences
functional constraints as portrayed here:

  • Needs more kitchen region and kitchen equipment.
  • Needs high volume of mise-en-place work to be completed.
  • Requires more kitchen staff.
  • Calls for an assortment of administration hardware.
  • Since food orders are ready as and when they are gotten, the work weight on kitchen staff is very high during top periods, which may bring about a low-quality result.
  • Responsibility isn’t equitably dispersed.
  • It is nearly difficult to contain food costs as one can’t foresee clients’ inclinations also, menu blend.
  • More food is squandered in this style of activity.

► Types of Menu in Hotel (based on Meal Time)

There are different types of Menu in Hotel and Restaurants and they are generally organized on the basis of Meal Timing and separate sections for similar dishes.

Breakfast Menu

Breakfast is the principal sort of supper of the day on the inn menu show, It is served between 7-10 a.m. What’s more, it offers a wide range of dishes that are reasonable for breakfast in a lodging.

Continental breakfast, English breakfast, American breakfast, and Indian breakfast menus are the generally tracked-down menus these are the types of menus used in hotels according to the meal.

Brunch Menu

Informal breakfast alludes to weighty early in the day tidbits that join breakfast and lunch consumed late toward the beginning of the day between 10 a.m to 12 p.m.

Sandwiches, Burgers, Hot canines, Pastries, Salads, Vegetable patties, Fried fish, Cold and Hot drinks are presented on this menu.

Lunch Menu

This lunch menu in the lodging incorporates dishes that are presented during lunch hours. So eateries offer dishes that can be immediately ready and served.

Indian eateries serve “Thalis” of various types and leader snacks to accelerate administration and to fulfill the needs of shoppers.

Evening and High Tea Menu

It is served between 4 p.m to 6 p.m. The menu incorporates bread, toasts, sandwiches, scones, baked goods, barbecues, fish, mixed greens, kachori, samosa, cutlets, frozen yogurts, etc, with espresso or tea.

Supper Menu

The supper menu in the hotel dishes that are presented during dinner hours between 7 to 11 p.m.

During supper, visitors like to invest more time with their friends and family and engage their business partners. They expect a loose and pleasant feasting experience following a lot of time work.

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