DEFINITION:a list of dishes available in a restaurant.
MENU PLANNING:Menu planning is the first control point in the food service system. The menu is a listing of the items the food service operation has for sale. Without a menu the customer will not know what their options are for goods to purchase.
TYPES OF MENU:
SELECTIVE MENU
selective menu is a menu that lets you choose what foods you like
SEMI-SELECTIVE MENU
This includes one or more food choices in at least one menu category
NON-SELECTIVE MENU
A menu in which it's recipients do not have a choice.
STATIC MENU
A menu that is used each day
single-use menu
A menu specially planned and used only once,usually for a holiday or catered event.Example like you can create own menu wedding,birthday party and others.
cycle menu
A cycle menu is used to prepare, forecast and predict the food that is available during a period of time,
TABLE D'HOTE MENU
is a menu where multi- course with only a few choices are charged at a fixed total price.
DU JOUR MENU
Menu of the day
MENU WRITING
MENU PRINTED
Full-Color Restaurant Menu Printing
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