Menu Planning: History of Menu and Types of Menu, Menu Planning Principles.

Menu planning is a crucial aspect of food service operations, ensuring that a variety of dishes are offered to meet customer preferences and dietary requirements. Here’s an overview of the history of menus, types of menus, and menu planning principles:

History of Menu:

The concept of menus dates back centuries, with evidence of menus being used in ancient civilizations such as Egypt and Rome. Initially, menus were simple lists of available dishes. Over time, menus evolved to include more detailed descriptions of dishes, prices, and presentation styles. The development of printing technology further popularized menus, making them more accessible to the general public. Today, menus are an integral part of restaurants, hotels, and other food establishments, serving as a means of communication between the kitchen and the customers.

Types of Menu:

À la carte/Static Menu: This type of menu offers individual dishes priced separately. Customers can choose dishes based on their preferences, and the prices are listed for each item.

Table d’hôte Menu: Also known as a set menu or fixed menu, it offers a complete meal at a fixed price. Customers have limited choices for each course, and the entire meal is priced as a package.

Dujour Menu: “Dujour” is a term commonly used in the culinary industry to refer to a daily or “of the day” menu. A dujour menu typically features dishes that are prepared and offered on a specific day, often based on seasonal availability or the chef’s inspiration. The menu may change daily or periodically, allowing for variety and showcasing fresh ingredients.

Cycle menu: A cycle menu is a planned set of menus that are repeated in a specific sequence over a designated period, such as a week, two weeks, or a month. It is commonly used in various food service establishments, such as schools, hospitals, cafeterias, and other large-scale operations.

Prix Menu: A prix fixe menu, also known as a set menu or fixed-price menu, is a type of menu offering a pre-selected combination of dishes for a set price. In a prix fixe menu, customers have limited choices for each course and pay a predetermined price for the entire meal, regardless of the specific dishes chosen.

Buffet Menu: A buffet menu allows customers to serve themselves from a variety of dishes arranged on a table or multiple stations. It offers a wide selection of items, and customers can choose what they want in unlimited quantities.

Specials Menu: Specials menus feature dishes that are not part of the regular menu and are offered for a limited time. These can include seasonal dishes, chef’s specials, or promotional items.

Children’s Menu: Designed specifically for children, this menu offers smaller portions and dishes that are appealing to younger tastes.