The word menu comes from the French and means “a detailed list.

” The term is
derived from the Latin minutes, meaning“diminished,”from which we get our word
minute. Based on this, perhaps, we can say that a menu is a small detailed list.
For guest=The menu is not more than just a list of available foods. It
also communicates the operation’s image and contributes to the
overall dining experience by helping to build the interest.for
employees=the range of food items served in an
establishment,including their organization into a no. of courses.the
arrangement by which the items are offered.the physical object on
which the list of these items (and courses)is written for guest’s to
choose.for managers=the menu is a sales that often will direct the
customer as what to buy.it also tells them: 1. What food & beverages must be
purchased
2. The types of equipment they have to have
3. The number of workers they must hire
4. The skill level of the workers

Types of menu
A la carte menu+offer choices in each course
A
la
car
te
me
nu
off
ers
cho
ice
s
in
eac
h
cou
rse
and
wh
ere
eac
h
ite
m
is
ind
ivi
dua
lly
pri
ced
and
cha
rge
d
for.

Me
nu
ite
ms
wh
en
sel
ect
ed
by
the
gue
sts
are
coo
ked
to
ord
er.
G
ues
ts
ma
y
str
uct
ure
the
ir
me
al
in
any
wa
y
the
y
cho
ose
.
Oft
en
a
des
sert
me
nu
is
pre
sen
ted
sep
ara
tel
y at
the
end
of
the
me
al.
 A
Types of menu
la
car
te
me
nu
off
ers
cho
ice
s
in
eac
h
cou
rse
and
wh
ere
eac
h
ite
m
is
ind
ivi
dua
lly
pri
ced
and
cha
rge
d
for.

Me
nu
ite
ms
wh
en
sel
ect
ed
by
the
gue
sts
are
coo
ked
to
ord
er.
G
ues
ts
ma
y
str
uct
ure
the
ir
me
al
in
any
wa
y
the
y
cho
ose
.
Oft
en
a
des
sert
me
nu
is
pre
sen
ted
sep
ara
tel
y at
the
end
of
the
me
al.
A
la
car
te
me
nu
off
ers
cho
ice
s
in
eac
h
cou
rse
and
wh
ere
eac
h
ite
m
is
ind
ivi
dua
lly
pri
ced
and
cha
rge
d
for.

Me
nu
ite
ms
wh
en
sel
ect
ed
by
the
gue
sts
are
coo
ked
to
ord
er.
G
ues
ts
ma
y
str
uct
ure
the
ir
me
al
in
any
wa
y
the
y
cho
ose
.
Oft
en
a
des
sert
me
nu
is
pre
sen
ted
sep
ara
tel
y at
the
end
of
the
me
al.
A
la
car
te
me
nu
off
ers
cho
ice
s
in
eac
h
cou
rse
and
wh
ere
eac
h
ite
m
is
ind
ivi
dua
lly
pri
ced
and
cha
rge
d
for.

Me
nu
ite
ms
wh
en
sel
ect
ed
by
the
gue
sts
are
coo
ked
to
ord
er.
G
ues
ts
ma
y
str
uct
ure
the
ir
me
al
in
any
wa
y
the
y
cho
ose
.
Oft
en
a
des
sert
me
nu
is
pre
sen
ted
sep
ara
tel
y at
the
end
of
the
me
al.
se food
ran
ge
of
fo
od
ite
ms
ser
ve
d
in
an
est
abl
ish
me
nt,
inc
lud
ing
the
ir
or
ga
niz
ati
on
int
oa
nu
mb
er
of
co
urs
es
items ra
ng
e
of
fo
od
ite
ms
ser
ve
d
in
an
est
abl
ish
me
nt,
inc
lud
ing
the
ir
or
ga
niz
ati
on
int
oa
nu
mb
er
of
co
urs
es
served

in
an
est
abl
ish
me
nt,
inc
lud
ing
the
ir
or
ga
niz
ati
on
int
oa
nu
mb
er
of
co
urs
e
ran
ge
of
fo
od
ite
ms
ser
ve
d
in
an
est
abl
ish
me
nt,
inc
lud
ing
the
ir
or
ga
niz
ati
on
int
oa
nu
mb
er
of
co
urs
e
.

The menu is much more

than just a list of
available foods.

Menu
It also communicates the
operation’s
image and contributes to the
overall
dining experience by helping to
build
interest