MENU MANAGEMENT

Menu Management

A menu is a list of specific foods or dishes that fit the meal pattern selected.

Functions of Menu

1. Breakfast Menu – this is served during 7:00 o’clock in the morning.

2. AM Snack Menu – this is usually served at 10:00 o’clock in the morning.
3. Brunch Menu – this is a combination of breakfast and lunch and starts at 11:00 o’clock in the
morning.
4. Lunch Menu – this is served at 12:00 o’clock in the afternoon.
5. PM Snack menu – this is served at 3:00 o’clock in the afternoon.
6. Merienda Cena – this is served at 5:00 o’clock in the afternoon.
7. Dinner Menu – this is served at 7:00 o’clock in the evening.
8. Midnight Snack – this is served at 12:00 midnight.

Types of Menu

1. Table d’hote – this is the set menu forming a complete meal at a set price. A choice of dishes
must be offered at all courses, the choice and number of dishes will usually be limited. For
example:

Set A Set B Set C

Cost: Php 33 Cost: Php 55 Cost: Php 68

Orange juice Orange juice Orange juice

Assorted breads with 2 pcs. Fried egg
butter/jam/jelly/marmalade Ham/bacon/sausage
Brewed coffee corned beef
Toast with butter/jam/
Jelly/marmalade
2 pcs. Fried egg
Tapa/longganiza/
tocino/pork adobo
Garlic fried rice
Brewed coffee

1.1 Menus for the day, Executive lunch, and business lunch are also offered at a set price.

2. A La Carte – this is a menu with all the dishes individually priced. The customer can therefore
compile his own menu. A true a la carte dish should be cooked to order and the customer
should be prepared to wait for this service.

Example:

SOUPS

Consommé Royale………………………………………………………………………….. Php 35.00

 Cream of Corn Soup……………………………………………………………………….. Php 35.00
French Onion………………………………………………………………………………….. Php 55.00

SALADS
Mixed Green Salad…………………………………………………………………………. Php 25.00
Ceasar’s Salad…………………………………………………………………………………. 38.00
Seafood Salad…………………………………………………………………………………. 80.00

3. A Special Party Menu – these are menus for banquets and parties of all kinds like birthday,
wedding receptions, anniversaries, debuts, conventions, etc.

4. Cycle Menu – a set of menus rotated to a definite pattern.

5. Selective Menu – a complete meal that provides choices or selections of courses.

Mechanics of Menu Planning

Menus are not only planned but written since attention to the form or mechanics of menu –
writing is desirable. The following suggestions for menu – writing are given:

1. The Breakfast Menu – simplest to prepare. Foods included are:

 Fruits or Fruit juice
 Cereals (hot/cold)
 Eggs
 Fish
 Meats
 Preserves (marmalades,jam,jellies)
 Beverages
 Bread

Menu Planning for Breakfast:

1. Nutritionally balanced
2. Includes a minimum of 4 courses from above:
For Example:
Fruits or cereals
Fish, egg or meat
Rice/Bread
Beverage

2. Luncheon/ Dinner menus – may be planned Table d’hote or A La Carte. Number of courses can
vary from 3 to 10. Suggested offerings:

First Course
 Fruit/fruit cocktail/juices
 Shellfish
 Smoked fish or cold cuts
 Hors d’oeuvres