1. What should a menu be like? Circle the answer you think is best.
big / small
colourful / black & white
one language only / translated into other languages
printed / handwritten
expensive / cheap
with pictures / without pictures
list of foods and drinks offered in a bar, restaurant, orsimilar catering establishment
course = the successive division of a meal: soups, fish, main course, etc.
diner = person who eats a meal
should be compiled by a number of people working together in strict collaboration: the Head Chef, the Maître d’Hôtel and the Manager.
THE IMPORTANCE OF THE MENU
The menu influences customers and when creating menus, chefs and restaurateurs appeal to certain market segments.
They create the a tmosphere of
the restaurant through the décor,
furniture and uniforms, but also through the menu. Whatever the restaurant type may be, ethnic or gourmet or fast food, the physical ambience together
with the items on the menu contribute to create a complete image to
meet the clients’ needs.
TYPES OF MENU
There are two major types of menus:
In addition, there are two minor types:
coffee shop menu
It is defined by the following points:
fixed number of courses
possible choice of courses
all dishes ready at a set time
d’hôte menu is presented alone or in conjunction with an à la carte or carte du jourmenu.
À la carte
In English, à
la carte translates literally as ‘on the card’ and a typical à la carte menu features:
full list of prepared dishes
separately priced dishes
dishes that can require longer preparation times
dishes that are prepared toorder
An a la
carte menu is generally presented alone in first-class establishments, or with atable d’hote or carte du
jour menu in smaller establishments. Tire dishes may change according to the season.