This document discusses different types of food service covers and menus. It describes table d'hote menus, which offer a fixed number of courses with some choices within each course at a set price. The cutlery and glasses for the whole table d'hote meal are laid in advance. It also covers a la carte menus, where each dish is individually priced and the meal is cooked to order. Buffets are mentioned, where a number of dishes are set out on a separate table for guests to serve themselves from. Different types of centerpieces are listed, including fresh flower arrangements, butter sculptures, and ice carvings used to enhance the dining room atmosphere.
In today's healthcare, the last thing most worry about is your Emergency food compliance plan. Mass feeding and hydration services will be needed in some capacity on nearly every
disaster incident. Yet it is often left to hope it's covered.
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disaster incident. Yet it is often left to hope it's covered.
MENU DEFINITION, TYPES OF MENU, TYPES OF MEALS, CLASSIC MENU SEQUENCE, MENU COURSE, TYPES OF MEAL COURSE, INFLUENCES ON THE MENU, MENU ENGINEERING, STEPS IN MENU PLANNING, CONSIDERATIONS IN MENU PLANNING, STANDARDIZED RECIPE
2014 Disney's Epcot Food and Wine Festival
Eat to your favorite musical bands, and taste wines and food from around the world. Magically delicious! rosaortiz.travelfundeals@gmail.com
MENU DEFINITION, TYPES OF MENU, TYPES OF MEALS, CLASSIC MENU SEQUENCE, MENU COURSE, TYPES OF MEAL COURSE, INFLUENCES ON THE MENU, MENU ENGINEERING, STEPS IN MENU PLANNING, CONSIDERATIONS IN MENU PLANNING, STANDARDIZED RECIPE
2014 Disney's Epcot Food and Wine Festival
Eat to your favorite musical bands, and taste wines and food from around the world. Magically delicious! rosaortiz.travelfundeals@gmail.com
A’ la Carté,Table d’ Hôte, original menu, According to the Card”, Table of the Host, STATIC MENU , Du jour menu, Plat du Jour, Plate of the day, CYCLIC MENU, BREAKFAST MENUS, BRUNCH MENUS, LUNCH MENUS, DINNER MENUS, SNACK MENUS, Children’s menus, Diet menus
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This will be used as part of your Personal Professional Portfolio once graded.
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Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
4. TYPES OF COVER
4
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
Table
D’Hote
A la Carte
6. 6
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
Tabled’hote
7. 7
The cutlery and glasses for the whole
meal are laid in advance. It would
consist of the following:
Napkin
Soup Spoon
Fish Fork & Knife
Table Knife & Fork
Dessert Spoon & Fork
BB Plate & Knife
Water Goblet
10. ADVANTAGE FOR TABLE D’HOTE
MENU
⬗ Does not require too much of kitchen area
⬗ Need limited kitchen &service equipment
⬗ Does not required much of food storage area
⬗ Mise-en-place work to be carried out less
⬗ Food wastage is almost nil in welfare catering
10
13. 13
Table d’ hote
• Menu where multi-course meals
with only a few choices
• Charged at a fixed total price
A’ la carte
• Menu according to
the menu
• Food can be
ordered as
separate items
Formal Dining
14. Consisting of a
number of
dishes set out.
The food is
presented
attractively on a
separate table
away from the
guests.
17. “ Menu with all the dishes
individually priced
Customers compile their
own menu from list
The meal is cooked to
order
Customer should be
prepared to wait for this
service
17
22. 22
Centerpiece is one of the most
important element in enhancing the
atmosphere of a dining room.
Dining room decoration aspect:-
Dining Room Theme
Menu Concept
Event
