2. TYPES OF COVER
A ‘cover’ maybe defined as:
A place set at a table for one guest and
laid to suit the type of menu offered
The number of guests to attend a
function
There are two principle types of cover
Table D’hote
A la Carte
3. Simple complete meal – offers appetizer, soup,
main course and dessert.
Definition points:
The menu has a fixed number of courses
There is a choice within each course
The selling price of the menu is fixed
The dishes provided will all be ready at the
same time
T
a
b
l
e
d’
h
o
t
e
The cutlery and glasses for the whole meal are
laid in advance. It would consist of the following:
Napkin BB Plate & Knife
Soup Spoon Water Goblet
Fish Fork & Knife
Table Knife & Fork
Dessert Spoon & Fork
6. A la
carte
Terms A la Carte – “from the card”
Offers a variety of dishes individually priced
Guests have a wide choice.
This type of menu may be defined:-
It gives a full list of all the dishes that
may be prepared
Each dish is priced separately
Time consuming
Each dish is cooked according to order
10. buffet
Consisting of a number of dishes set out.
The food is presented attractively on a separate table away
from the guests.
There are 3 types of buffet setting
Finger buffet
Fork buffet
Sit down buffet
Lists of the place-setting normally laid in a restaurant:-
Napkin
Fish Knife & Fork
Side Plate & Knife
Water Goblet
22. DO’S
Use long lasting
fresh flower
Match the color to
the total dining
room environment
Use the suitable
lighting color for
the centerpiece
Decorate as
simple as possible
& Dont’s
Avoid
overcrowding
Avoid blocking
the main
hallway
Avoid using
strong scented
flower
