Unit 6. Taking a Food Order. 1.1 Read the text and translate it

1.1 Read the text and translate it. While reading the text try to find answers to these questions:

1. Why is the menu the most important ingredient in the restau­rant's success?

2. How many main types of menus are there?

3. What type of menu is more frequently used in hotels and in Europe?

TYPES OF MENUS

The menu may be the most important ingredient in the restaurant's success. The restaurant's menu must agree with the concept; the concept must be based on what the guest in the target market expects; and the menu must exceed those expectations. The type of menu will depend on the kind of restaurant being operated. There are six main types of menus: A la carte menus offer items that are individually priced. Table d’hôte menus offer a selection of one or more items for each course at a fixed price. This type of menu is used more frequently in ho­tels and in Europe. The advantage is the perception guests have of receiv­ing good value.

Du jour menus list the items «of the day».

Tourist menus are used to attract tourists' attention. They frequently stress value and food that is acceptable to the tourists.

California menus are so named because, in some California restau­rants, guests may order any item on the menu at any time of the day.

Cyclical menus repeat themselves over a period of time.

A menu generally consists of perhaps six to eight appetizers, two to four soups, a few salads — both as appetizers and entrees, — eight to six­teen entrees, and about four to six desserts.

The many considerations in menu planning attest to the complexity of the restaurant business. Considerations include the following:

a) Needs and desires of guests;

b) Capabilities of cooks;

c) Equipment capacity and layout;

d) Consistency and availability of menu ingredients;

e) Price and pricing strategy (cost and profitability);

f) Nutritional value;

g) Contribution margin;

h) Accuracy in menu;

i) Menu analysis;

j) Menu design.

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