F&B Module 4

• Menu


  A printed brochure or public display on a poster or chalkboard that shows the list of options for a diner to select

  
• A la carte


  Offers choices in each course and each item is individually priced
• Table d'hote


  Offers a limited choice usually three or four items only and is charged at a fixed price per person for the whole menu
• Set Menu


  Offers set items (one for each course) prepared by the host, mainly used for functions such as banquets and weddings
• Carte du jour


  Offers choices that are available for a particular day only
• Degustation


  Lists a range of items, usual specialties of the establishment that are served in small portions
• Cycle Menu


  A group of menus that are rotated on a set cycle, used in the institutional sector to avoid boredom and ensure a varied diet
• Types of menus according to selection

  • Full Selective
  • Semi Selective
  • Nonselective
• Types of menus according to pricing methods


  • Table d'hote
  • A la Carte
  • Du Jour
• Types of menus according to use

  • Cycle Menu
  • Static Menu
• Classical French menu courses

  • Hors d' oeuvre (Appetizer)
  • Potage (Soup)
  • Oeufs (Egg)
  • Farineaux (Pasta)
  • Poisson (Fish and Seafood)
  • Entrée (First Meat Dish)
  • Relevè (Main Meat Dish)
  • Sorbet (Flavored Ice Water)
  • Roti (Roast)
  • Legumes (Vegetables)
  • Entremets (Sweet)
  • Savoureux (Savory)
  • Desservir (Dessert)
• Coffee may be offered at the end of a meal and may include different varieties
• Types of menus
• Basic principles of organizing a menu

  • Cold and warm dishes are listed separately
  • Appetizers, soups, seafood, and main courses are listed in separate groups
  • In every group, the lighter dishes are listed before richer dishes
  • Dishes should be described clearly and simply, without being too flowery
• The breakfast menu usually is made up of club breakfasts and an a la carte menu

  
• Items on a breakfast a la carte menu

  • Fruits
  • Cereal with cream
  • Eggs
  • Meats
  • Specialties
  • Toast and hot bread
  • Preserves, jellies, and marmalades
  • Beverages

  
• The luncheon menu usually is composed of a la carte dishes and several table d'hote meals
• Club breakfast combinations often are printed in a group on one side of the menu folder and may be arranged in order of price

  
• Prices increase with the number of courses and the amount and kind of main course foods
• Sequence of a la carte breakfast menu

  • Fruits
  • Cereal with cream
  • Eggs
  • Meats
  • Specialties
  • Toast and hot bread
  • Preserves, jellies, and marmalades (sometimes listed after fruits)
  • Beverages
• Salesperson


  Often points out the "special" or featured breakfast, and indicates the club breakfast selection

  
• The luncheon menu usually is composed of lists of a la carte dishes and also several table d'hote meals

  
• Featured luncheons may include on the menu under such a heading as, "the chef suggests," or "Special shopper's luncheon," or "Featured today"

  
• Items in a la carte luncheon menu

  • Appetizers – Relishes and hors d'oeuvres
  • Soups
  • Entrees – Eggs and egg dishes, Fish, Shellfish, Made dishes, Roasts, Steaks and chops
  • Vegetables
  • Salads
  • Bread
  • Sandwiches – Plain or untoasted, Toasted and triple-deck, Hot
  • Desserts – Fruits, Puddings, Cakes and cookies, Pastry, Ice cream and ices, Cheese and crackers
  • Beverages

  
• When a variety of bread is served, they may be listed separately, either preceding or following sandwiches, or preceding the beverage group
• The arrangement of a la carte dinner menus is similar to that of luncheon menus, although the number of dishes offered may be more numerous, with more meats, and fewer made dishes

  
• Items in a la carte dinner menu

  • Relishes
  • Hors d'oeuvres
  • Appetizers
  • Soups
  • Egg and egg dishes
  • Fish
  • Shellfish
  • Made dishes
  • Roasts
  • Steaks and chops
  • Vegetables
  • Salads
  • Breads
  • Desserts
  • Beverages

  
• Table d'hote or club dinners consisting of three or more courses with bread and butter and a beverage are usually offered, with several food choices indicated for each course, at a flat price or based on a selective choice
• Some operations feature one-course combinations of grilled meats or fish especially selected for quality, prepared to order, and served with a vegetable or salad, rolls, and beverage
• Methods of table service

  • American
  • French service
  • English service
  • Russian service
  • Buffet service
• The table service adopted by any one food service unit is developed to provide for the particular conditions in that establishment
• General rules for table service

  • Place and remove all food from the left of the guest
  • Place and remove all beverages, including water, from the right of the guest
  • Use the left hand to place and remove dishes when working on the left side of the guest and the right hand when working on the right side of the guest
  • Place each dish on the table with the four fingers of the hand under the lower edge and the thumb of the upper edge
  • Never reach in front of the guest, or across one person to serve another
  • Present serving dishes from the left side, in a position, so that the guest can serve himself
  • Place serving silver on the right side of the dish, with handles turned toward the guest so that he may reach and handle them easily
  • Do not place soiled, chipped, or cracked glassware and china or bent or tarnished silverware before a guest
  • Hold silverware by the handles when it is laid in place
  • Handle tumblers by their bases and goblets by their stems
  • Do not lift water glasses from the table to fill and refill
  • Set fruit juice and cocktail glasses, cereal dishes, soup bowls, and dessert dishes on small plates before placing them in the center of the cover between the knife and the fork
  • When the salad is served as a separate course, place it directly in front of the guest
  • Place individual serving trays of bread and rolls above and to the left of the forks
  • Place the cup and saucer at the right of the spoons, about 2 inches from the edge of the table
  • Set tea and coffee pots on small plates and place them above and slightly to the right side of the beverage cup
  • Set iced beverage glasses on coasters or small plates to protect tabletops and linen cloth
  • Place individual creamers, syrup pitchers, and small lemon plates above and a little to the right of the cup and saucer
  • Place a milk glass at the right of and below the water glass
  • Serve butter, cheese, and cut lemon with a fork
  • Serve relishes, pickles, and olives with a fork or spoon, not with fingers
• More and more foodservice operations are using booth and banquette type seating, which makes it extremely difficult to carry out proper table service
• General rules for booth service

  • Serve everything with the hand farthest from the guest
  • Remove soiled plates with the hand nearest your guest while substituting the next course with the hand farthest from the guest
• Foods served for breakfast are the most palatable when they are freshly prepared and when they are served at the correct temperature
• The waiter should serve breakfast in courses, unless the customer especially requests that the whole order be served at once
• Order of service for breakfast

  • Place the fruit course in the center of the cover
  • Remove the fruit service
  • Place the cereal bowl, set on an underliner, in the center of the cover
  • Place the breakfast plate of eggs, meat, or other hot food in the center of the cover
  • Place the plate of toast at the left of the forks
  • Place the coffee service at the right of the spoons
  • Remove the breakfast plate and the bread plate
  • Place the finger bowl, filled one-third full of warm water
  • Place the sales check, face down, at the right of the cover, or present it on a clean change tray
• Luncheon customers usually can be classified into two groups: 1. Business people who have a short-lunch period and want quick service, and 2. shoppers and hostess groups who want more leisurely service
• Order of service for luncheon

  • Fill the water glass three-fourths full of iced water
  • Place chilled butter on cold bread and butter plate
  • Place the appetizer in the center of the cover
  • Remove the appetizer when the guest has finished
  • Place the soup service
  • Remove soup service
  • Place entrée plate in the center of the cover
  • Place individual vegetable dishes (if used) above the cover
  • Place salad at the left of the forks about 2 inches from the edge of the table, if a salad is served with the main course
  • Place tray basket or bread and rolls at the left of the salad plate
  • Place hot beverages above and a little to the right of cup and saucer, with individual creamer above the cup
  • Place an iced beverage or milk at the right and a little below the water glass
  • Remove the main course dishes
  • Remove any extra silver not used in the main course
  • Crumb the table, if necessary
  • Place dessert silver to the right of the cover with fork nearest the dessert plate
  • Place the dessert service in the center of the cover
  • Serve hot coffee if requested
  • Remove dessert dishes and silver
  • Place the finger bowl on the underliner (when one is used) in the center of the cover
  • Present the check, face down
• Dinner guests are seldom in a hurry, so the waiter can give them a more fastidious and leisurely type of service than is possible at either breakfast or luncheon