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
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
Category of Food Service Equipment with examples, Types of dining room furniture, their sizes, and uses
Various linen and their uses, types of crockery and their uses
Parts and types of glassware, their sizes, and uses
Meaning of cutlery, flatware, and hollowware with examples
Special service equipment and their uses
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
Category of Food Service Equipment with examples, Types of dining room furniture, their sizes, and uses
Various linen and their uses, types of crockery and their uses
Parts and types of glassware, their sizes, and uses
Meaning of cutlery, flatware, and hollowware with examples
Special service equipment and their uses
The following skills and knowledge shall be the focus of this module:
• Master the names and pronunciation of the dishes in the
menu
• Memorize ingredients of the dishes in the menu
• Know the sauces and accompaniments
• Study the descriptions of every item in the menu
• Master common food allergens to prevent serious health
consequences
The following skills and knowledge shall be the focus of this module:
• Master the names and pronunciation of the dishes in the
menu
• Memorize ingredients of the dishes in the menu
• Know the sauces and accompaniments
• Study the descriptions of every item in the menu
• Master common food allergens to prevent serious health
consequences
The Ultimate Guide on How to Start a RestaurantTeam Tabluu
In this presentation, Tabluu lists out a detailed step on how to start a restaurant. This includes market research, concept creation, management preparation, business planning, logistics, and marketing. For more details regarding this presentation, go to http://tabluu.com/blog/restaurants/ultimate-guide-start-restaurant
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
3. INTRODUCTION
The menu is a list of food and beverage items
that can be offered by a food service outlet. The
original menus that offered consumers choices
were prepared on a small chalkboard, in French
a carte; so foods chosen from a bill of fare are
described as "à la carte," "according to the
board."
5. A’ la Carté
• This means “According to the
Card”.
• It’s an elaborate menu.
• It is more expensive if similar
meal is chosen.
• It is cooked almost fresh.
• It has a wider choice.
• Guest satisfaction level is high.
6. Table d’ Hôte
• This means “Table of the Host”.
• It’s a small menu.
• It is economical as a complete
meal.
• It is cooked in advance.
• There is very little or no choice.
• Guest satisfaction level is low.
7. Some other Types
• STATIC MENU - A static menu is one that offers the
same dishes everyday.
8. • Du jour menu - This
kind of menu
features an item of
the day and changes
every day. They are
usually focused on
seasonal items.
9. • Plat du Jour:
It’s called as “Plate of
the day”. It is a special
dish of a particular day.
10. • CYCLIC MENU: The menu changes every day
for a particular week or on a fortnight basis.
11. • BREAKFAST MENUS: Menu offering a variety of
dishes for breakfast.
• BRUNCH MENUS: Menu designed for guests who
wish to wake up late in the morning.
• LUNCH MENUS: Menu offering a variety of dishes
specific for lunch time. It can vary from light meals to
elaborate ones.
• DINNER MENUS: Having wide variety of dishes
and usually accompanied with an alcoholic menu.
12. • SNACK MENUS: Menu designed to supply
quick dishes in between large meals. Most
popular with students and casual eaters.
Lightly priced and small in portion size.
• Children’s menus: Menu designed for kids.
• Diet menus: Menus for health conscious
persons.
