What are examples of different types of menus?

Answer 1

The four common types of menus are static menu, a 'la carte, de jour, and cycle menu. The static menu is the more commonly used in fast food restaurants.

Answer 2

A' la carte (Entree, main, dessert each with individual prices)/ Table d' hote (Entree, main and dessert for a set price)

There are two types of menu: the selective and non-selective menu. Tha selective menu, you can choose any two items and you can combine it. While the nonselective, you can't choose, any items.

Different restaurants come with different cuisines, customs and price ranges as well as different menu styles. A menu is the most visible and most important part of a restaurant's concept--its face to the world. The menu of a fast-food restaurant will differ dramatically from that of a fine-dining restaurant and not just because of the food. Here are some examples of different menu types, where you can expect to find them and how to choose your meals wisely to have the best possible dining experience.

1. Static MenuÀ la carte Menu
2. An example of a static drink menu with easily cleaned slip cover. cobalt123: Flickr.com

   The most common type of menu, a static menu, changes or is updated infrequently. These menus are usually laminated for easy cleaning and reuse or printed on a wall. Fast-food restaurants, chains, diners and delis usually have static menus. Menus are usually divided into appetizers, salads and soups, entrees, and desserts. The entree items are usually served with specific or the guest's choice of side items included in the price. Some of the benefits of running a static menu are increased familiarity among guests, dish stability across many different locations and a speedy production. Disadvantages include difficulty finding seasonal ingredients, stale menu items and the risk of customers getting bored.

   Table d'hôte Menu
3. An à la carte pricing system. nodame: Flickr.com

   More of a pricing system than a menu style, an à la carte menu is not defined by how long it remains the same, but by how the customer orders. Main dishes are not grouped with side items under one price, but rather a guest orders meat, starch and vegetable separately and pays for them separately. This is a good technique for restaurants to earn higher profits on inexpensive side items such as potatoes. Truly versatile, an à la carte pricing scheme can be similar to a static menu if its items rarely change and can be found in many restaurants ranging from fast food to fine dining.

   Du Jour Menu
4. A prix fixe menu with choices. Sifu Renka: Flickr.com

   Also called a prix fixe menu, a table d'hôte (meaning "host's table) menu offers several courses (usually with choices) for one fixed price. These menus sometimes include amuse bouche, appetizer, salad, soup, intermezzo, seafood, meat and dessert courses. A prix fixe menu can be quite expensive, but also offer a lot of food. Found mostly at chef driven, fine-dining restaurants, a table d'hôte menu changes frequently and usually focuses on seasonal ingredients. Sometimes listed as the Chef's Tasting Menu or the Degustation Menu, John R. Walker describes in his book, "The Restaurant: From Conception to Operation," as "showcasing the chef's flair for combining flavors and textures."

   Cycle Menu
5. Brunch menu being written on a chalkboard. fortinbras: Flickr.com

   "Du Jour" translates to "of the day," as in "soup du jour." These menus change daily and are ultimately focused on seasonal ingredients, preparing the freshest food possible. Where some restaurants only offer daily specials, every item on a du jour menu is a special. Often called chalkboard menus (because they're written on one), du jour menus will highlight fresh fish and seasonal vegetables, centered on preparations in sync with the time of year. One of the drawbacks to chalkboard menus is that there is a limited supply window for certain ingredients and guests can't come back for the same dish all year long.

6. A cycle menu is a set of dishes or menu items that are different for each day during a cycle and repeats. These menus are chiefly found in school cafeterias, prisons and jails or any other institutional facility. The goal is to avoid boredom while keeping the dishes easy to remember and to prepare for the staff. Cycles can run from one week to one month and beyond.

Read more: Types of Food Menus in Restaurants | eHow.com http://www.ehow.com/about_5370052_types-food-menus-restaurants.html#ixzz0uO23drW0

Answer 3

Well, I don't know 5, but I can name some menus: 1. Set Menu - a menu of food that once you sit at the table that's what you'll eat. This is common for eating dinner at home. 2. Sit Down menu - you choose from a menu and the food gets served to you. Most commonly used in restaurants. 3. Buffet menu - you serve yourself from an array of food set out on a table.

Answer 4

The 5 types of service menus used by chefs are a la carte, table d'hôte, buffet, deggastation, cycle.

Answer 5

no