What is Menu
A menu is a list of dishes that are available for sale in a food service outlet or that can be served at a meal. In French, menu means in minute detail, and in English, it is also termed as ‘bill of fare‘.
Every sector of the food and beverage industry, whether operating for commercial or welfare purposes, large or small uses a menu. There are many types of menu in hotel industry it depends upon which all managerial and operational activities of the f&b operations depend.
Types of Menu in Hotel Industry
These are different types of menu in the hospitality industry:
1. Breakfast Menu
Breakfast is the first meal of the day served between 7 to 10 a.m. It offers all kinds of dishes that are suitable for breakfast.
Continental breakfast, English breakfast, American breakfast, and Indian breakfast menus are the commonly found menus. It may be in the form of table d’hôte and à la carte.
2. Brunch Menu
Brunch refers to heavy mid-morning snacks that combine breakfast and lunch consumed late in the morning between 10 a.m to 12 p.m.
Sandwiches, burgers, hot dogs, pastries, salads, vegetable patties, fried fish, cold and hot beverages are offered on this menu.
3. Luncheon Menu
This menu includes dishes that are offered during lunch hours. So restaurants offer dishes that can be quickly prepared and served.
Indian restaurants serve “thalis” of different kinds and executive lunch to speed up service and to meet the demands of consumers.
4. Afternoon and High Tea Menu
It is served between 3 to 6 p.m. The menu includes bread, toasts, sandwiches, scones, pastries, grills, fish, salads, kachori, samosa, cutlets, ice creams, and so on, with coffee or tea.
The dinner menu includes dishes that are offered during dinner hours between 7 to 11 p.m. During dinner, guests like to spend more time with their loved ones and entertain their business associates. They expect a relaxed and enjoyable dining experience after a long day of work.
6. Super Menu
It is a light evening meal mostly taken before dinner during evening social events. It is also served late at night. The menu for supper varies according to the time of the night.
The Supper menu is usually an à la carte containing hot and cold dishes that are lighter and less elaborative than those served at dinner.
7. Room Service Menu
The room service menu contains a list of dishes available for service in guest rooms around the clock. Prices quoted for dishes in the room service menu card are always higher than prices quoted for the same dishes served in other restaurants of the hotel.
Some other types of menus in the Hotel Industry:
- Function menus
- Californian menu
- Diet menu
- Crew menu
- Happy hour menu
- Specialty menu
It is believed that the term “Menu” was first used in 1541. This year was the origin of the menu. The size of the card gradually became smaller, which made it possible to have more copies placed on the tables. Even today in formal banquets, every invitee gets a copy of the menu.