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Table d'hote

* Lists full-priced meals which are priced as a unit

* Usually as a dinner or lunch menu

* Contrasts with a la carte menu (most restaurants may have both and table d’hote swelections in one menu)

Cycle

Static

* Set of menu items that are differs each day during a cycle and repeats

* Found in school cafeterias, hospitals and other institutional facilities

* Cycles can run from one week to one month and beyond (the goal is to avoid boredom while keeping the dishes easy to prepare)

* Most common type of menu

* Updated very rarely (and are usually laminated for easy cleaning and reuse)

* Found at fast food restaurants, chains, diners and delis

* Divided into categories of appetizers, salads and soups, entrees, and desserts

* Allows customers to be familiar with the offerings, and offers stability and quicker production (however, there are disadvantages like stale menu items and the risk that customers will get

Iris Mae P. Inguito

BSTM 2-1D

European Plan

* Mostly have the lowest tariff (because it includes only room rate end no meals)

* Have the option of paying and having food in the hotel

* Gives the option trying local food and save some money as well

A la carte

* More of a pricing system than a menu style

* Defined by how the customer orders

* Main dishes are not grouped with side items under one price (a guest orders a meat, a starch and a vegetable separately and pays for them separately)

* Can be found in many restaurants, from fast food to fine dining

Types of Meal Plan in a Hotel

Modified American Plan

Continental Plan

* Quoted rates include 2 meals a day

* Also referred to as Half Pension or Half Board Plan

* Preferred by most tourists

* Includes room rent and complimentary breakfast

* Have the option to pay extra for lunch and dinner

American

* Tariff includes room rent plus 3 meals

* Also referred to as Full Pension or Full Board

* Good for tourists visiting remote places

Du Jour

* Changes daily (and focuses on seasonal ingredients)

* Often called chalkboard menus (because they are usually written on one)

* There is a limited window for available ingredients

* Customers cannot come back to enjoy the same dish throughout the year

Types of Menu Offerings

Prix Five

* Offers several courses for one fixed price

* Changes frequently and usually focuses on seasonal ingredients

* Can be expensive (but it offers a lot of food)

* Usually found at fine dining restaurants driven by a chef (this type of menu is described as showcasing the chef’s flair for combining flavors and textures)

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