Menu

A menu is a list of the products, services and prices of a catering operation.

In everyday parlance, is shortened spoken by the card of a company. It usually contains food, drinks ( food and beverage card) and - if available - full menus. Some establishments shall provide separate cards for menus, drinks, wine, ice cream, desserts or cigars.

Basic Functions

The menu has to fulfill two basic functions:

You can also apply as a business card of the innkeeper, as written and designed mostly reflects the standards of cuisine and the overall concept offered.

Molding

The outer shape of the map may not always be the classic printing unit - ie books, magazines or newspapers like, which are served to the guest in the form of single, folded or affiliated leaves or ausliegen. Food and drink can also be presented in other ways, eg in person, in the form of inscriptions on slates, Anschreibtafeln, light boxes, tablet PCs, posters, mirrors or road signs.

Properties

The shape of the classic card is usually rectangular, but there are also square, round and oval, and irregularly shaped (like a leaf ). The binding of the leaves is typically done by cords, screws, clamping, gluing, stapling, spiral or ring bonds. The size usually varies from A5 to A3. Special shapes and sizes depart from it in many cases dramatically. A menu often consists of envelope or folder and feed the inner sides. We have to distinguish different envelope and interior materials, cardboard, paper, plastic or leather. When selecting the material, the durability and the ability to wipe them plays an important role. To finance cards ( which are caused relatively expensive because of the generally short-run ) advertisements are partially integrated, partly to breweries and beverage suppliers to participate in the cost of production.

Terms of Use

The design of a menu is subject to German legislation from different jurisdictions. In Austria and Switzerland are in principle similar regulations.

Menu as Price List

The price regulation prescribes in § 7 that the innkeeper Group has to price lists. These are " either hang up on tables or to provide each guest before taking orders and, upon request when billing or good legible ". For beverages, in the calibrated vessels ( § 9 Verification Act ) may be discharged, the extent of filling in ltr / ml shall also specify, which is the subject of the sale price. Prices must specify final prices, so include any service charges, taxes and other surcharges. The detailed listing of music surcharges or formerly used in Italy surcharge for place settings is not allowed.

At least a meaningful selection of food and beverage prices shall be placed near the entrance of the restaurant to the highly visible insight for everyone.

The restaurant Act prescribes in § 6 also provide "at least one non-alcoholic drink no more expensive to administer than the cheapest alcoholic drink", based on the price per liter ( apple juice paragraph ). As price list the menu is also a commercial document which is subject to at least six year retention requirement, the results from § 147 tax code.

Menu as consumer information

With its menu the innkeeper informed about what foods he places on the market. There are food law, mainly laid down in the Food, Commodities and Feed Code, basic information requirements and definitions of terms that are intended to protect the consumer against deception. These need to be considered in the planning of the menu and are criminal or punishable by a fine for infringement.

Food additives

The additional approval regulations treated in content and description of any additional ( § 9 ), which in the menu by Begriffsbeiordnung ( as " dye ", " contains flavor enhancer " ) or must be specifically identified by footnotes. This affects not only delivered to the guest -finished products such as drinks, but especially additives in purchased foods that are processed in the dishes on the menu. The landlord is obliged to gain knowledge about the additives in these basic products, which in turn excel in his menu, where they have become an essential part of his final product. With regard to the spread of allergies, the term here should be more rigorously interpreted much. The negligent omission of such labeling requirements may also cause direct damage claims damaged by lack of declaration customers.

Verbrauchertäuschende declaration of food and beverages

In the German Food Code and its catalog of guiding principles, but also in many other, more specific provisions, the use of single terms will be defined to refer to food and beverages. One example is the distinction between Wiener Schnitzel, which defines a veal cutlet, and the "Wiener Schnitzel ", which may be from pork or turkey. Well-known definition can be found in the wine law and the subject mineral water and fruit juice. Although these definitions do not have the force of law, they nevertheless provide a recognized universally consumer expectancy again. In addition, there is a risk to use trademarked terms such as "Special " for a product that is offered only in similarly under another name.

By presenting the menu, the innkeeper, the quality of the products offered also shown there adhered committed. It does not matter which idea he has of this quality, but how it is defined generally binding according to the above principles. An incorrect declaration of the offered products will be seen as deception under § 11 Food Act, even if it is done negligently or in ignorance of the facts. Because of the complexity of these fundamentals is therefore always recommends contacting the competent Labour Inspectorate before publication or printing a menu.

Others

• In common parlance, the term menu has prevailed over the shape food map used in parallel according to Duden.

• Ladies cards are special menus that do not contain prices. The prices are not published here, so guests - especially the female companion, but also business partners at a business dinner - take their decision independently of the prices. They are, if anything, to be found only in upscale restaurants.

• Day tickets supplement for the duration of only one day offer a restaurant for more food deals.

• Carl Friedrich Zöllner (1800-1860) wrote with the bill of fare ( A musical joke for four-part male choir a cappella ) a sung menu.