Mr.TMPAB Tennakoon
RAJARATA UNIVERSITY OF SRI LANKA
Faculty of Management Studies
Year II Semester II
Course Aim- This course provides students with the foundation and basic
knowledge of Food & Beverage department operations, composition of the
department and personal.
Practical Session
24th Nov:
• Personal Hygiene ,Knowledge of foods and drinks, Punctuality, 2009
Local Knowledge, Personality, Memory, Honesty
Obligation to Management
Hotel Visit
Assignment (Presentation)
Recommended text
1) Food and Beverage Service -6Th Edition -Dennis R Lillicrap & John A ‘
Cousins
Evaluation Criteria
Assignment 10%
Demonstrations 10%
Semester Examination 80%
100%
♦ Restaurants.
Term used to cover a wide variety of types of operations. Price, level
and type of service, décor, styles, cuisines and degree of choice very
enormously across the range to types of operation. Service ranges
from full table service to some assisted service such as carvery style
operations.
♦ Ethnic Restaurants.
Indian, Oriental, Asian, Spanish, Greek, Italian, Creole and Cajun are
just some of the many types of ethnic cuisine available, with
establishments tending to reflect ethnic origin. Many of the standard
dishes are now appearing within a rang e of other menu types.
♦ Themed Restaurants.
Often International in orientation e.g. Icelandic hot rock with food
prepared and cooked at the table,"beni-hana", oriental theme, again
with food prepared and cooked at the table Also Includes themes such
as jungle, rainforest or music/opera where waiting staff are also
performing as well as serving.
♦ Cafeteria.
Primarily self-services with customer choosing selection from a counter
or counters in varying designs and layouts. Originally developed for the
industrial feeding market but now seen in a variety of sectors.
♦ Popular Catering and fast-food outlets.
Developed from table service teashops and cafes through to
steakhouses, and now incorporating snack bars, kiosks, diners,
takeaways and cafeterias, with modern-day burger, chicken and fish
concept together with ethnic foods also being included. Meeting the
needs of all day meal taking (grazing) and also meeting the need for
'grab and go' service especially for leisure, industrial and the travelling
market requirements.
♦ Licensed Bars.
Licensed environment primarily for drinking. May be simply a serving
bar with standing room for customers or through to more plush
surroundings incorporating the offer of a variety of food from simple
plated dishes through to full restaurant service.
♦ Wine Bars.
Often mixture of bar and brasserie style operation, commonly wine
themed, serving a variety of foods.
♦ Ensuring that the required profit margins are achieved for each food and
beverage service area in each financial period.
♦ Updating and compiling new wine lists according to availability of stock,
current trends and customer needs.
♦ Compiling, in liaison with the kitchen, menus for the various food service
areas and food special occasions.
♦ The purchasing of all materials, both food and drink.
♦ Ensuring that quality in relation to the price paid is maintained.
♦ Determining portion size in relation to selling price.
♦ Departmental training and promotions, plus the maintenance of the highest
professional standards.
♦ Employing and dismissing staff.
♦ Holding regular meetings with section heads to ensure all areas are working
effectively, efficiently and are well co-ordinated.
Restaurant Manager/Supervisor.
This person has overall responsibility for the organization and administration of
particular food and beverage service areas. These may include the lounges,
room service (in hotels), restaurants and possibly some of the private
banqueting suites. It is the restaurant manager who sets the standards for
service and is responsible for any staff training that may have to be carried out
on or off the job. He /She may make out duty rotes, holiday lists, and hours on
and off duty and contribute to operational duties (depending on the size of the
establishment) so that all the service areas run efficiently and smoothly.
Small
General
Food
Head
Housekeeper
Restaurant
Front
Head
and
chef
Manager
of
beverage
house
receptionist
Manager
manager
manager
Larger Hotel Organisation
Banqueting
Floor
Storekeeper
Head
Restaurant
service
Receptio
Marketing
General
Front
Personal
Deputy
Head
Control
Assistanthead
Assistant
Head
Food
of Manager
House
and
& front
food of
Chef
Manager
manager
Cashier
Housekeepe
Office
house
Manager
n
and
Beverage
beverage
manager
Manager
Manager
manager
r Sale
manager
assistant
Head waiter/maitre d'hotel/supervisor
This person has overall charge of the staff team and responsible for seeing that all
the duties necessary for the pre-preparation for service are efficiently carried out
and that nothing is forgotten. The head waiter will possibly take some orders if the
station waiter is busy. The head waiter helps with the compilation of duty rotas and
holiday lists, and may relieve the restaurant manager or head waiter on their days
off.
The station head waiter must have a good knowledge of food and wine and
its correct service, and be able to instruct other members of the staff. He/she will
take the order (usually from the host) and carry out all service at the table with the
help of the chef de range, who is in command of one station.
Waiter/server/commis de range
The commis de range acts by instruction from the chef de range. He/she mainly
fecches and carries, may do a little service of either vegetables or sauces, and also
offer rolls, places plates upon the table and so on, and helps to clear the tables after
each course. During the preparation period some of the cleaning and preparatory
tasks will be carried out by the commis the range.
Trainee commis/debarrasseur/apprentice
The debarrasseur is the 'learner', having just joined the food service staff, and
possibly wishing to take up food service as a career. During the service this person
will keep the sideboard well field with equipment, and may helps to fetch and carry
items as required. The debarrasseur would carry out certain of the cleaning tasks
during the pre-preparation periods. They may be given the responsibility of looking
after and serving hors-d'oeuvre, cold sweets or assorted cheeses from the
appropriate trolleys.
Carver/Trancheur
The carver is responsible for the carving trolley and the carving of joints at the table
as required. The will plate up each potion with the appropriate accompaniment.
If a full floor service is in operation, the staff would consist of a head floor
waiter with the appropriate number of floor waiters working for him/her. This staffs
is then responsible for the service of all meals and beverages (alcoholic and non-
alcoholic) in rooms. A through knowledge of food and drink, and their correct
service, is therefore essential. The importance of good liaison and co-operation with
the housekeeping staff cannot be over-emphasised here. The floor service staff
would normally work from a floor pantry of from a central kitchen with all food and
drink reaching the appropriate floor and the required room by lift and in a heated
trolley.
Cashier
The cashier is responsible for billing and taking payments, or making ledger account
entries for a food and beverage operation. This may include making up bills from
food and drink checks or, alternatively, in a cafeteria, for example, charging
customers for their selection of items on a tray.
Counter Assistants.
These would be found in cafeterias where they would stock the counter and
sometimes save or portion food for customers. Duties may also include some
cooking of call order items.
Table clearers
Again found in seating areas where the service is not waiter service. These people
are responsible for clearing tables using trolleys specially designed for good
stacking of crockery, glassware, cutlery etc.
Staff Requirements
The staff requirements in various establishments will differ for a number of reasons.
The following is a guide to the food and beverage service staff whom you are likely
to find in six main types of establishment.
Attributes of Food & Beverage Service Personnel.
All staff should be aware of the factors listed below and it is their individual
responsibility to ensure that they are put into practice
Punctuality
Punctuality is all important. If the staff are continually on duty it shows lack
of interest in work and a lack of respect for management.
Local knowledge
In the interest of customers that staff should have a certain knowledge of the
area in which they work so the may be able to advise the guests on the
various forma of entertainment offered , the best means of transport to place
of interest and so on.
Personality
The staff must be tactful, courteous, good humoured and of an even temper,
They must converse with the customer in a pleasing and well spoken manner
and the ability to smile at the right time pays dividends. With these
attributes the staff will help the management by becoming good sales
peoples.
Attitude to customers
The correct approach to the customer is of the utmost importance. The staff
must not be servile, but anticipate the customer’s needs and whishes. A
careful watch should be kept on customers at all times during the service3
without starting. Care should always be taken when dealing with difficult
customers.( there is really no such thing as a difficult customer – they are
normally people whom one is uncertain how to handle.)Customers should
never be argued with as this will only aggravate the situation, but all
complaints should be referred to someone in authority in the food service
area.
Memory
This is an essential asset to food and beverage service staff .it may help
them in various ways in their work if they know the likes and dislikes of
customers, where they like to sit in the food service area, what are their
favourite drinks and so on.
Honesty
This is all important to the staff in dealing with both the customer and the
management . if there is trust and respect in the triangle of staff, customer
and management relationship , then there will be an atmosphere of work
which encourages efficiency and a good team sprit amongst the food and
beverage service operators.
Loyalty
The staff’s obligations and loyalty are firstly to the establishment in which
they are employed and its management.
Conduct
The staff’s conduct should be impeccable at all times especially in front of
customers. The rules and regulations of an establishment must be followed
and respect shown to all senior members of staff.
Sales ability
As has already been mentioned, the staff work in the front of the house – the
food service area - and they, to a large extent, reflect the image of the
establishment. They are sales people and must therefore have a complete
knowledge of all form of food and drink and their correct service.
Sense of urgency
So that establishment has the maximum amount of business over the service
period with as high a net profit as possible, the staff must develop a sense of
urgency.
Customer Satisfaction
The food and beverage service staff must see that the guests have all they
required and are completely satisfied. It is of great importance to anticipate
a customer’s needs. If she/he is comfortable in the surrounding then this is
because of the warm and friendly atmosphere in the food service area, and
the team spirit amongst the waiting staff.
Complaints
The staff should have a pleasant manner, showing courtesy and tact, an even
temper and good humour , and never displeasure even though at times thins may
be difficult. They should never argue with a customer and, if they cannot deal with
the situation, it should be referred immediately to a senior member of the team
who, because of his/her greater experience, will be able to calm the guest and put
right any fault. Remember loss of time in dealing with complaints only makes the
situation worse.
The general points that must be considered when purchasing equipment for
a food and beverage service area are
i. Flexibility of use
ii. Type of service being offered
iii. Type of customers
iv. Design
v. Colour
vi. Durability
vii.Ease of maintenance
viii.Stack ability
ix. Cost and funs available
x. Availability in the future
xi. Storage
xii.Rate of breakage
xiii.Shape
xiv.Psychological effect on guests
xv.Delivery time
There are many service areas behind the scenes, or what may be termed
‘back of the house’ which are required to be well organized , efficiently run
and supervised, and stocked with appropriate
1. Stillroom
2. Silver or plate room
3. Wash-up
4. Hotplate
5. Spare linen store
Still room
The main function of the still room is to provide items of food and beverages
required for the service of a meal and not catered for by the other major
departments in a hotel, such as the kitchen, larder and pastry.
The duties performed in this service area will very according to the type of
meals offered and the size of establishment concerned.
♣ Staff
In a large first class establishment a still room supervisor is in charge
of the still room. Depending on its size and the duties to be performed.
He /She may have a number of staff under his / her control.
♣ Equipment
i. Refrigerator
ii. Butter machine
iii. Coffee Machine
iv. Large double sink and draining board
v. Tea dispenser
vi. Salamander
vii.Bread slicing machine
viii.Hot cupboard
ix. Working to table
x. Storage cupboard
xi. Double gas ring
xii.Coffee grinding machine
♣ Provision
i. All beverages
ii. Assorted fruit juices
iii. Sugar
iv. Preserves
v. Butter
vi. Sliced and buttered brown, white and malt bread
vii.Rolls, brioche and croissant
viii.Melba toast
ix. Breakfast toast
x. Dry cracker, digestive and water biscuits.
xi. Assorted breakfast cereals
xii.Toasts scones and teacakes
xiii.Pastries, gateaux and sandwiches
xiv.Porridge and boiled eggs
♣ Equipment
The silver room should hold the complete stock of silver required for
the service of meals, together with a slight surplus stock in case of
emergency . it will often be found that the silver for banqueting
service is of a different design and kept especially for the purpose.
♣ Staff
All the service silver should be cleaned and burnished on a rota
basis. It is the duty of the head plate person to ensure that this is
carried out and that all silver is cleaned regularly . obviously those
items in constant use will require more attention. He/ she will also
put on one side any article of silver broken or that require buffing
up or replanting, so that they be sent to the manufacturing for any
faults to be corrected.
1. Burnishing Machine
2. Polivit
3. Plate powder
4. Silver dip
5. Other forms of silver cleaning
Wash up
The wash up is a most important service area and must be sited correctly so
that the bridge can work speedily and efficiently when passing from the food
service area to the kitchens. The waiter should stake trays of dirties correctly
at the sideboard, with all the correct sized plates together, and tableware
stacked on one of the plates with the blades of the knives running under the
arches of the forks. All glassware should be staked on a separate tray and
taken to a separate wash – up point.
The wash up service area should be the first section the waiter enters from
the food service area. Here she/ he deposits all the dirty plates, stacking
them correctly and placing all the table ware in a especial wire basket or
container in readiness for washing. The waiter must place any debris in to
the bin or bowl provided. All used paper serviettes, doilies or kitchen paper
should be placed in a separate bin. The china itself may be washed by one of
to main methods.
Dishwashing methods
Method Description
Deferred wash Soiled ware collected together , stripped, sorted and stacked
by operators for transportation through a dishwashing
machine at a large stage.
Dispense bar
The term dispense bar is recognized to mean any bar situated within a food
and beverage service area that dispenses only wine or other alcoholic drinks
to be served to a guest consuming a meal. It should be noted that in many
establishment because of the planning and layout, wine and other alcoholic
drinks for consumption with a meal are sometimes dispensed from bar
situated outside the food and beverage service area itself- in other words,
from one of the public bars.
In order to carry out efficiently the service of all forms of drinks requested
,the bar should have available all the necessary equipment for making
cocktails, decanting wine, serving wine correctly , making fruit juice cups and
so on. The equipments should include the following items
♣ Main items
I. Cocktail shaker – the ideal utensil for mixing ingredients that
will not normally blend together well by stirring. A three part
utensil
II. Boston shaker – consists of two cones, one of which overlaps
the other to seal in the mix. Made of stainless steel, glass or
plated silver. The mix is strained using a hawthorn strainer.
III. Mixing glass - like a glass without a handle, but has a lip. Used
for mixing clear drinks which do not contain juices or cream.
IV. Strainer
V. Bar spoon – for use with the mixing glass when stirring
cocktail.
VI. Bar liquidizer or blender – used for making drinks that
required pureed fruits
VII. Drink mixer – used for making drinks that do not need
liquidizing, especially those containing cream or ice cream.
♣ Other items
China /Crockery
The china must blend in with the rest of the items on the table and also with
the general décor of the establishment.
Catering china
There are various classifications of catering china. Very briefly these are as follows.
BONE CHINA
This is very fine, hard china that is very expensive. The decorations are to be found
under the glaze only. It can be made to thicker specifications, if requested, for hotel
use. The price of bone china puts it out of reach of the majority of everyday
caterers, and only a few of the top-class hotels and restaurants would use it.
Obviously the price of a meal in these establishments is high in order to cover this
aspect of the overheads. The range of design, pattern and colour is very wide, and
there is something to suit all occasions and situations.
HOTEL EARTHENWARE
This is produced in the United Kingdom in vast quantities and is the cheapest and
least durable hotel ware. Its main uses are in institutional creating ware price rather
than durability is the main consideration.
It is the normal earthenware which can be made stronger than that designed
for domestic use. It is not however guaranteed to the British Standard 4034 as is
vitrified hotel ware. The specification for BS 4034 demands that vitrified table ware
be non-porous which is also a guarantee of its if strength. This from of tableware is
cheaper than bone china. There is a standard range of designs and patterns in
varying colours. As it is the only type of hotel earthenware to come up to BS 4034
specification, it is dearer than the other classifications of hotel earthenware but the
price/durability ratio is far better than that of normal hotel earthenware
Domestic weight earthenware is also available, but this is lighter and thinner than
the hotel earthenware or vitrified hotel ware previously mentioned. Because of its
short life, lack of strength a possible high breakage rate it is not regarded as
suitable for the average caterer, except perhaps for the seaside boarding house or
similar operation.
STORNEWARE
This is a natural ceramic material traditionally made in the United Kingdom and
fired at a very high temperature, about 1200C (2840F). It is shaped by traditional
hand-crafting techniques so there is a wide variety of a shape and finishes
available, from matt to high-gloss glaze. It is non-porous and extremely durable
with high thermal and shock resistance. The price is slightly than earthenware due
to a long-life guarantee.
PORCELAIN
This is of a completely different composition with a semi-translucent body, normally
blue/grey, and has a high resistance to chipping.
Storage
China should be stored on shelves in piles of approximately two dozen. Any higher
may result in their toppling down. They should be stored a convenient height for
placing on and removing from the shelves without any fear of accidents occurring. If
possible china should be kept covered to prevent dust and germs setting on it.
Sizes
There is wide range of items available (see Figure 2.6), and their exact sizes very
according the manufacturer and the design produced. As a guide, the sizes are as
follows:
113.6 cl (2 pt)
Soup (oval
plate)
Tableware (flatware, cutlery and hollow-
ware)
Types of tableware
• Flatware in the catering trade denotes all forms of spoon and fork
• Cutlery refers to knives and other cutting implements.
• Hallow-ware consists of any item made from silver, apart from flatware and
cutlery, eg teapots, milk jugs, sugar basins, oval flats
Manufacturers are producing varied patterns of flatware, hollow-ware and
cutlery, cutlery in a range of prices to suit all demands. One new pattern of flatware
and cutlery is scaled down to three-quarters the normal size specifically for tray
service. This demonstrates the manufacturer's desire to keep in touch with the
caterer's needs.
The majority of food service areas use either plated silverware or stainless
steel. Once again, the points mentioned previously concerning purchasing should
be born in mind. In addition, when purchasing flatware and cutlery it is important to
consider:
SILVER
Manufacturers will often quote 20, 25, 30 year plate. This denotes the length of life
a manufacturer may claim for their plate subject to fair or normal usage. The length
of silver also depends upon the weight of silver deposited. The term A1 often heard
in connection with silver plate has no significance whatsoever. There is no standard
laid down and the quality of A1 plate differs with every manufacturer. There are
three standard grades of silver plate-full standard plate, triple plate and quadruple
plate.
Caterers in doubt about the quality of silver plated tableware and stainless
steel will be able to refer to British Standard 5577. The aim of the standard was to
end the use of such term as A1 and 20 year plate, and to ensure that details of
component materials were provided. This standard was introduced in1978.
In silver plated tableware two grades have been specified:
The minimum thickness of silver plating quoted should give a life at least 20 years,
depending on usage.
The hallmark on silver tells to things. The two symbols represent the
standard of silver used and the assay office responsible. The two letters are maker's
mark and the date letter.
Plain cutlery and flatware is more popular than patterned for the simple
reason that it is cheaper and easier to keep clean. The best investment is knives
with handles of hard soldered silver plate, nickel or good stainless steel. (Handles
are an important factor in cutlery.) Plastic materials, however, are much cheaper
and usually satisfactory. The 'Sanewood' handled stainless steel is very good. This is
a material which is impervious to boiling water and will not crack or chip.
STAINLESS STEEL
Stainless steel flatware and cutlery is available in a variety of grades. The higher
priced designs usually have incorporated in them alloys of chromium (which makes
the metal stainless) and nickel (which gives a fine grain and lustre). Good British
flatware and cutlery is made of 10/8 stainless steel. This is 18% chromium and 8%
nickel.
• High polish-finish
• Dull polish-finish
• A light grey matt, non reflective finish
It is worth nothing stainless steel resists scratching far more than other metals
and may therefore be said to be more hygienic. At the same time it neither
tarnishes.
Storage
Careful storage of cutlery and flatware is most important. Ideally, there should be
boxes or drawers for each specific item, each box or drawer being lined with baize
to prevent the items concerned sliding about and becoming scratched and marked.
Other items of hollow-ware should be stored on shelves which are labeled showing
where the different items go. They must be stored at a convenient height for
placing on and removing from the shelves.
Theoretically all flatware, cutlery and hollow-ware should be stored in a room
or cupboard which can be locked since they constitute a large part of the capital of
the restaurant. Cutlery and flatware may be stored in cutlery trolleys of which there
are a number now on the market to suit all purposes.
EQUIPMENT USE
13. Ice-cream spoon 13. For all Ice-cream dishes saved in coups
17. Snail fork 17. Used to extract the snail from its
shell
Glassware
Types and sizes of glassware
Glass also contributes to the appearance of the table and the overall attraction of
the room. There are many standard patterns available to the caterer. Most
manufactures now supply hotel glassware in standard size for convenience of
ordering, availability and quick delivery. Glasses are measured in terms of capacity
by ''fluid ounces' or 'out' or centiliters. The term a '3 out' sherry glass denotes that
one is able to get three glasses from one gill or a quarter of a pint (14.20
centiliters). A 6 2/3 fluid ounce (18.93 centilitres) goblet denotes that this particular
goblet holds 6 2/3 fluid ounces (18.93 centilitres), or one-third of a pint.
A good wine glass should be plain and clear so that the colour and brilliance
of a wine con be Cleary seen, it should have a stem for holding the wine glass so
that the heat of one's hand does not affect the wine on tasting, there should be a
slight incurving lip to help hold the aroma and it should be large enough to hold the
particular wine being tasted.
GLASS SIZE
Storage
Glasses are normally stored in a glass pantry and should be placed in single rows on
paper-lined shelves, upside down to prevent dust settling in them. An alternative to
this is to have plastic coated wire racks made specifically for the purpose of
stacking and storing the glasses. Such racks are also a convenient method of
transporting glassware from one point to another which cuts down on breakages.
Tumblers should not be stacked inside one another as this may result in
heavy breakages and cause accidents to staff.
Food and Beverage Service Methods
The service of food beverages may be carried out in many ways depending on a
number of factors:
Food and beverage service can be looked at from the customer's point of view.
Essentially, the customer enters a food service area, orders or selects his/ her
choice and then served (the customer may pay either at this point or later). Food
and beverages are then consumed, following which the area is cleared.
Using this approach, five types of basic method can be identified this are:
A. Table service
B. Assisted service
C. Self- service
D. Single point service
E. Specialized or in situ service
SERVICE FOOD ORDERING / SERVICE DINING / CLEARING
METHOD AND SELECTION CONSUMPTIO
BEVERA N
GE
SERVICE
AREA
usually
seated
The 15 service methods available to the food and beverage operator are identified
in Figure 1.8 and grouped based upon the simple categorization of the food and
beverage service process (Figure1.7).
In order to give clear picture of food and beverage service, the sequence of
an operation needs to be examined. A particular service method, eg. waiter,
requires a number of tasks and duties which are undertaken during the actual
service of food and beverages. However, there are other tasks and duties which
contribute to the service. These may be identified using the operational sequence
(see Figure 1.9) The operational sequence for the provision of service may then be
related to the five service method groups. Task and duties required for the provision
of food and beverage service may be identified and commonality of tasks and
duties highlighted. This is detailed in the Annex at duties reduces from Group A (the
most complex) to Group D. Group E contains specialized forms of service and these
are further considered in Chapter7.
or Butler service)
filleting
space)
10 Tray
Aircraft on trains.
delivery.
Lounge area.
A. Preparation
B. Taking orders
C. Service of food and drink
D. Billing
E. Clearing
F. Dishwashing
G. Clearing following service
The Menu
Originally the bill of fare, as it is termed in English, or menu is French, was not
presented at the table. The banquet consisted of only two courses, each made up of
a variety of dishes, anything from 10 to 40 in number. The first 10 – 40 other dishes
were placed on the table before the dinner entered – hence the word entrée – and,
when consumed, were removed or relieved by 10- 40 other dishes – hence the
words relives and removes.
It is said that in the year 1541 Duke Henry of Brunswick was seen to refer to
a long slip of paper. On being asked what he was looking at he said it was a from of
programme of dishes, and by reference to it he could see what was coming and
reserve his appetite accordingly. Thus we may presume that the menu developed
from some such an event.
The bill of fare was very large and was placed at the end of the table for
everyone to read. As time progressed the menu became smaller and increased in
quantity allowing a number of copies per table. Depending on the establishment
and the occasion the menu may be plain or artistic in its presentation.
The menu is the most important part of the caterer's work and its compilation
is regarded as an art only acquired through experience and study. The menu may
be linked to a bridge linking the establishment to the customer and in part
determining the volume of turnover. Thus this important link should be compiled by
a number of people in liaison with one another, namely the chef de cuisine, the
maitre d'hotel and the manager. In this way the menu should list a well balanced,
appetizing meal.
Compiling of menus
There are a number of considerations to bear in mind when compiling a menu,
namely.
Type
♦ Seasonal supplies
♦ Local availability of supplies
Food Value
Colour
Language
♦ The menu should be written either all in French or all in English and be
easily understood by the customer.
♦ Ensure proper spelling, correct terms, correct sequence within courses
and where appropriate, the correct accents.
There are a great number of egg dishes beyond the usual omelettes
but these have not retained their popularity on modern menus.
This course consists of fish dishes, both hot and cold. Fish dishes such
as smoked salmon or seafood cocktails are mainly considered to be
hours-dóeuvres dishes and therefore would be served earlier in a meal.
06. Entree
Entrees are generally small, well garnished dishes which come from
the kitchen ready for service. They are usually accompanied by a rich
sauce or gravy. Potatoes and vegetables are not usually served with
this course if it is to be followed by a main course. If this is the main
meat course then it is usual for potatoes and vegetables to also be
offered. Examples of this type of dish are tournedos, noisettes,
sweetbreads, garnished cutlets or volou-vent cases.
07. Sorbet
08. Releve
This refers to main roasts or other larger joints of meat, which would
be served together with potatoes and vegetables.
09. Roast (roti)
Apart from vegetable served with the relive or roast courses, certain
vegetables (e.g. asparagus and artichokes) may be served as a
separate course, although these types of dishes are now more
commonly served as starters.
Often refers to small plate of salad that is taken after a main course (or
course) and is quit often simply a green salads and dressings.
This course includes a variety of cold meats and fish, cheese and egg
items together with a range of salads and dressings.
17. Beverages
♦ Starters – course 1 to 4
♦ Main courses – courses 5, 6 and 8 to 12
♦ After – courses 13 to 16
♦ Beverage.
Classes of menu
Menus may be divided into two classes, traditionally called a la carte (from the
card) and table d'hote (table of the host). The key difference between these two is
that the a la carte menu has dishes separately priced, whereas the table d'hote
menu has an inclusive price either for the whole meal or for a specified number of
courses, for example any two or any four courses. There are however usually
choices within each course.
Allergies
Diabetic
Low cholesterol
Low sodium/salt
Hindus
Jews
Muslims
Sikhs
Roman Catholics.
Vegetarianism
Vegetarianism may derive from cultural, religious, moral or physiological
considerations. It is therefore important that food descriptions are accurate. The
various forms of vegetarianism may be summarised as:
Vegetarians
Vegetarians: lacto-ovo
Vegetarians : laco
Vegans
Fruitarians.