The tutorial outlines the history of the menu, its types, structure, order of compilation, analysis and optimization. The features of transliteration, menu visualization, its diversification and updating are considered. Particular attention is paid to the use of new innovative technologies used in menu creation, including electronic menus. The training manual provides basic terms used in the menu, including in several foreign languages. To consolidate theoretical knowledge, practical assignments and test questions are offered. For undergraduate and graduate students, university teachers, as well as for specialists working in the field of service and tourism.