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Introduction to Hotel Industry Meal Experience Types of Service Equipment Selection Menu Break Fast

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Presentation Transcript

Slide 1:

Food and Beverage Service 1 Rahul Sharma, rahulnaitian@yahoo.co.in Welcome to the Hospitality Industry

Introduction to hospitality and catering industry :

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Introduction to hospitality and catering industry Introduction of hotel industry and growth of hotel industry in India Role of catering establishment in tourism and hospitality industry Types of food and Beverage operations Commercial and Welfare Structure of catering industry

Departmental and organizational structure :

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Departmental and organizational structure Organization of food and Beverage Service Department of the Hotel Principal Staff Duties and Responsibilities Attributes of Good waiter Interdepartmental relationships

Layout of Food and Beverage areas :

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Layout of Food and Beverage areas Coffee shop Snack bar Vending machines Specialty restaurants Banquet areas Room Service Pastry Food pickup area Stores Linesn room Kitchen Stewarding

Food and Beverage service Equipments :

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Food and Beverage service Equipments Classification Criteria for selection Crockery Tableware Glassware Linen Care and maintenance

Meals and Menu planning :

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Meals and Menu planning Menu Types of Menu Principles of Menu Planning Meals Description of Dishes

Introduction to hospitality and catering industry :

Food and Beverage Service 1 Rahul Sharma, rahulnaitian@yahoo.co.in Introduction to hospitality and catering industry

Hospitality Industry:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Hospitality Industry Largest and fastest growing industries Dynamics Delivery of services and products Customer and guest impressions are critical

Hospitality ?:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Hospitality ? The cordial and generous reception of guests. A wide range of businesses, each of which is dedicated to the service of people away from home.

Origin of Word:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Origin of Word The word hospitality is derived from word. Hospice An old French word meaning "to provide care/ shelter for travelers."

Characteristics of the Hospitality Industry:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Characteristics of the Hospitality Industry Product is intangible and perishable No such thing as business hours Hospitality operations run on a 24 hour basis all year round Characterized by shift work

What is Service:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in What is Service It is the total experience that a guest gets form the performance of the people serving, a need

Service touches al the senses of Guest:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Service touches al the senses of Guest Sense of sight Sense of smell Sense of Hearing Sence of taste Sence of touch

Scope of Hospitality and Tourism Industry :

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Scope of Hospitality and Tourism Industry Travel Air Cruise Rail Coach Auto Eco-tourism Lodging Hotels Motels Meetings, Conventions and Expositions Restaurants Managed services Recreation Attractions Gaming Parks Recreation

Introduction To The Hotel Industry :

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Introduction To The Hotel Industry Five Star Hotel Medium Class Hotels Restaurants Fast food restaurants Night Clubs Industrial canteens Institutional catering Airline catering / Railway catering Out door Catering Snack Bars

Growth of Hotel Industry:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Growth of Hotel Industry Sarias Ashrams Dharmshal’s Inns Hotels Motel Resort……………

Growth of Hotel Industry:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Growth of Hotel Industry IHCL (Taj group) EIH (Oberoi Group) ITC Hotels Bharat Hotels Jaypee Hotels………..

Key Definitions:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Key Definitions Food: This includes a wide range of styles and cuisine types. This can be by the country or variations of cuisines within the country or aparticular type of speciality cuisine.

Key trems Cont….:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Key trems Cont…. Beverage: Includes all alcoholic and non alcoholic drinks.

Key terms:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Key terms Hospitality: According to the dictionary Hospitality is defined as “the friendly and generous reception of guest or stranger” Catering: This term is rightly defined as professionally organizingthe supply of food and beverage and managing social events.

Role of Catering Organizations:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Role of Catering Organizations To Provide food and Beverages in safe and hygenic environment in order tosatisfying the needs of the guest

Type Of food and Beverage Operations:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Type Of food and Beverage Operations Commercial Sector : This sector can be managed by private or public ownership. They primarily cater to the A) Restricted and B) General Market. Welfare Sector: This type of catering is run by Government bodies as well as certain parent bodies wherein the food is sold out on subsidized rates

Slide 23:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in

The Meal Experience:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in The Meal Experience Physiological Economic Social Psychological Convenience

Food and Beverage Service Methods:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Food and Beverage Service Methods Type of establishments Type of customers to be served The time available for the meal The turnover of the customers expected The type of Menu presented The cost of the meal served The site of the establishment

Food and Beverage Service Sequence:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Food and Beverage Service Sequence Preparation for service Taking customers food and Beverage orders Service of food and Beverages Clearing Billing Dish washing

Food Service:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Food Service When food is served by the waiter at the table from a platter onto a guest plate, the service is done from the left. When food is pre-plated the service to the guest is usually done from the right, though modern convention permits service from the left also. Soups are served from the right unless it is poured by a waiter from a large tureen into a soup cup in which case it is done from the left of the guest.

Beversge Service:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Beversge Service · All beverages are served from the right.

Types Of Service:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Types Of Service Table Service Assisted Service Self Service Single Point service Specialized Service

Table service:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Table service French service Enlish Service American Service Russian Service Guriedon Service

English Service:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in English Service Often referred to as the "Host Service" Food is brought on platters by the waiter and is shown to the host for approval. The waiter then places the platters on the tables. The host either portions the food into the guest plates directly or portions the food and allows the waiter to serve. For replenishment of guest food the waiter may then take the dishes around for guests to help themselves or be served by the waiter.

French Service:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in French Service Food is brought from the kitchen in dishes and salvers, which are placed directly on the table. The plates are kept near the dish and the guests help themselves.

American Service:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in American Service The American service is a pre-plated service which means that the food is served into the guest's plate in the kitchen itself and brought to the guest. This type of service is commonly used in a coffee shop where service is required to be fast.

Russian service:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Russian service An elaborate silver service much on the lines of French service except that the food is portioned and carved by the waiter at the gueridon trolley in the restaurant in full view of the guests.

Gueridon Service :

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Gueridon Service This is a service where a dish comes partially prepared from the kitchen to be completed in the restaurant by the waiter or, when a complete meal is cooked at the table-side in the restaurant. The cooking is done on a gueridon trolley which is a mobile trolley with a gas cylinder and burners.

Assisted Service:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Assisted Service Combination of Table service and Self Service Example: Buffet restaurants

Self Service:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Self Service Cafeteria This service exists normally in industrial canteens, colleges, hospitals or hotel cafeterias. To facilitate quick service, the menu is fixed and is displayed on large boards. The guest may have to buy coupons in advance, present them to the counter waiter who then serves the desired item.

Single Point Service:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Single Point Service Take away Vending machines Food Courts Bars Kiosks

Specialized or In Siitu service:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Specialized or In Siitu service Tray Trolley Home delivery In room dining Drive in

Slide 40:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in

Food and Beverage Division:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Food and Beverage Division Kitchen Catering Banquet Restaurants Room Service Minibars Lounges Bars Stewarding

Food and Beverage Division Organizational Chart :

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Food and Beverage Division Organizational Chart

Slide 43:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in

Principal Staff:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Principal Staff Food and Beverage Manager Room Service / In room Dining Manager Beverage manager Restaurant Manager Banquet Manager Maitre d’Hotel/ captain/Supervisor Stewards/ Waiters Sommelier/Wine Waiter Trencher/ carver

Food and Beverage Manager:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Food and Beverage Manager Ensure that the required profits margins are achieved Updating and complaining menus Complaining liaison with the kitchen Purchasing of material Ensuring quality of service and standards Determining portion size in relation to selling price Departmental training and promotion Employing and dismissing staff Holding meetings with Section heads

food and beverage manager cont….:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in food and beverage manager cont…. Leadership Training Motivation Budgeting Cost control

Restaurant Manager:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Restaurant Manager Oraganisation and administration of food service area Setting and maintaining the standards Training and development Duty roaster Liaison with the kitchen

Supervisor:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Supervisor Team Leader Misc en place Liaison with the guest Helping the staion head waiter Duty roaster

Waiter:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Waiter Taking guest orders Service of the food and beverages to the guest Clearance Misc en place Table layout

Sommelier:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Sommelier Responsible for the service of alcoholic beverages during the service of meal Good sales man Knowledge of food and drink Food and wine paining

Attributes of Good Waiter:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Attributes of Good Waiter A profesional and hygenic appearance Knowledge of food and drink Punctuality Personality Attutde to customers Memory Honsty

Attributes of good Waiter:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Attributes of good Waiter Loyalty Conduuct Sales Ability Sense of urgency Customer satisfaction Complaints Knowledge of food and Drink

Slide 53:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in

Layout of Food and Beverage areas :

Food and Beverage Service 1 Rahul Sharma, rahulnaitian@yahoo.co.in Layout of Food and Beverage areas

Food and Beverage Areas :

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Food and Beverage Areas Coffee Shop In Room Dininning Vending machines Snack Bar Longe Bar Specialty Restaurants Linen room Food Pickup areas etc

Hotel Restaurants:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Number and type depend on type/service of hotel Typically run by Restaurant Manager Must promote restaurant to hotel guests Hotel Restaurants

Specialty Restaurant :

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Specialty Restaurant The entire atmosphere and décor are geared to a particular type of food or theme. Thus restaurants, which offer Chinese, Japanese, Indian cuisine would be termed “specialty restaurants”. The service is based more or less on the style of the country from which the particular cuisine originates.

Slide 58:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in

Coffee Shop:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Coffee Shop A concept borrowed from the United States, distinguished by its quick service. Food is pre-plate and the atmosphere informal. Table cover layouts are less elaborate and have basic essentials only.

Slide 60:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in

Bars:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Bars Place to relax and socialize for both business and pleasure Profit percentage for beverage is higher than food profit center Efficiency based on pour/cost percentage 16-24% pour/cost percentage Unlike food, beverages can be held over if not sold

Types of Hotel Bars:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Types of Hotel Bars Lobby bar Restaurant bar Service bar Catering and Banquet bar Pool bar Minibar Night clubs Sports bar

Bar Layout:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Bar Layout

Catering Department:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Catering Department Catering Includes a variety of occasions when people may eat at varying times Banquets Refers to groups of people who eat together at one time and in one place Terms are used interchangeably

Styles of Meetings:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Styles of Meetings Theater Style X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X

Theater :

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Theater Appropriate for large sessions and short lectures that do not require extensive note-taking. This is a convenient setup to use before breaking into discussion or role-playing groups because chairs can be moved.

Styles of Meetings:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Styles of Meetings Classroom Style

Classroom style:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Classroom style The most desirable setup for medium to large-size lectures. Requires a relatively large room. Tables provide attendees with space for spreading out materials and taking notes.

Styles of Meetings:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Styles of Meetings Dinner Style

Slide 70:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Board Room

Slide 71:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Conference and Hollow Square Appropriate for interactive discussions and note-taking sessions for fewer than 25 people. Many hotels have elegant "boardrooms" for 10 to 20 people, equipped with full audiovisual capabilities, a writing board, cork board and a flip chart. Appropriate for interactive discussions and note-taking sessions for fewer than 25 people. Many hotels have elegant "boardrooms" for 10 to 20 people, equipped with full audiovisual capabilities, a writing board, cork board and a flip chart. Appropriate for interactive discussions and note-taking sessions for fewer than 25 people. Many hotels have elegant "boardrooms" for 10 to 20 people, equipped with full audiovisual capabilities, a writing board, cork board and a flip chart. Appropriate for interactive discussions and note-taking sessions for fewer than 25 people. Many hotels have elegant "boardrooms" for 10 to 20 people, equipped with full audiovisual capabilities, a writing board, cork board and a flip chart. Appropriate for interactive discussions and note-taking sessions for fewer than 25 people. Many hotels have elegant "boardrooms" for 10 to 20 people, equipped with full audiovisual capabilities, a writing board, cork board and a flip chart. Appropriate for interactive discussions and note-taking sessions for fewer than 25 people. Many hotels have elegant "boardrooms" for 10 to 20 people, equipped with full audiovisual capabilities, a writing board, cork board and a flip chart. Appropriate for interactive discussions and note-taking sessions for fewer than 25 people. Many hotels have elegant "boardrooms" for 10 to 20 people, equipped with full audiovisual capabilities, a writing board, cork board and a flip chart. Appropriate for interactive discussions and note-taking sessions for fewer than 25 people. Many hotels have elegant "boardrooms" for 10 to 20 people, equipped with full audiovisual capabilities, a writing board, cork board and a flip chart.

Slide 72:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in e-shape, U-shape and T-shape Appropriate for groups of fewer than 40 people. These are best for interaction with a leader seated at the head of the setup. Audiovisual is usually best set up at the open end of the seating.

Slide 73:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Ovals and rounds Generally used for meals and sessions involving small group discussions. A five foot round table seats eight people comfortably. A six foot round table seats 10 people comfortably

Catering Event Order (CEO):

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Catering Event Order (CEO) Also called Banquet Event Order (BEO) Contains all information pertinent to the event that has been planned Guaranteed number

Room Service/In-Room Dining:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Room Service/In-Room Dining Typically found in larger city hotels, especially airport hotels Level of service and menu vary Challenges Delivery of orders on time Making it a profitable department Avoiding complaints Forecasting

Slide 76:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in

In Room Dining:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in In Room Dining In-Room Dining is a fine dining experience within the comfort and convenience of your guest room or suite. One can choose from an extensive menu — day or night — that is ideal for time-zone-hopping travellers, impromptu meetings or for quiet, private dining.

Slide 78:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Food and Beverage Service Equipments

Classification:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Classification Restaurant Fixtures Furniture and Furnishings Service Equipments Food containers, pots and pans China, ceramic, earthenware, stoneware and melamine Glassware, copperware, bronzeware and other metalware. Silverware Wood, straw, cane and other green products. Measuring, testing units and machines.

Classification:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Classification Consumable and guest supplies Table linen Maintenance & Service kit Office stationery and other printed materials. First aid and emergency kit Communication and information system

Criteria For Selection:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Criteria For Selection 1. Standard of the restaurant 2. Types of service 3. Decor and theme of the restaurant tight or 4. Type of clientele 5. D urability of equipment 6. Ease of maintenance 7. Availability after stocks run out 8. Storage 9. Flexibility of use 10. Price factors 11. Standardization

Session on Menu Planning :

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Session on Menu Planning

Introduction:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Introduction One of the most important aspects of organization and planning in food industry is Menu Planning.

The best results are obtained if the menu planner have :

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in The best results are obtained if the menu planner have Adequate food knowledge. Should be a good sales person. Be able to calculate the price of food correctly so as to realize a fair margin of profit. Should have a sound knowledge of the science and development of nutrition. Should be able to determine the calorific value.

Menu:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Menu A list, in specific order of all the dishes to be served at a given meal. The menu lists the dishes set for the meal, the composition of which is decided by the Restaurant Manager In French the menu means Bill of fare Table Card Program of the Meal

Objectives of the Menu:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Objectives of the Menu “ A menu must excite and extort a customer to order and experiment .A menu that fails to set the salivary glands into a state of agitated expectancy must be considered below par”. The main objective of the menu is to: Construct a selection of items that builds up the sales by offering the best choices Promotes efficiency and productivity

The objective of the Restaurant menu is to attract the attention of the prospective customer The Standard menu should therefore a. Show a selection of seasonal foods b. A variety of dishes featured in the gastronomical order showing prices plainly :

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in The objective of the Restaurant menu is to attract the attention of the prospective customer The Standard menu should therefore a. Show a selection of seasonal foods b. A variety of dishes featured in the gastronomical order showing prices plainly

History of Menu :

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in History of Menu The word menu dates back to 1718 but the custom of making such list is much older. In earlier times the term “ESCRITEAU” (bill of fare) of ceremonial meals are displayed on the walls and enabled the Kitchen Staff “ (officier de la brouche) to follow the order in which the dishes would be served Menu were first heard of as being adopted for tableware in 1541. When “Duke of Henry of Brunswick” had a sheet of paper by his side to which he occasionally referred

Slide 89:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Earlier menu were like Dictionary Type Menu Singe Sheet Menu with ornamental border. Menu cards originated in the early part of the 19 th century. Until the early part of the 20 th century menus were still very unbalanced from the dietary point of view.

Types of Menu:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Types of Menu A la carte Table d’ Hote

Escoffier on Menu Planning:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Escoffier on Menu Planning He maintained that the menu was one of the most difficult aspects of the work of a Food and Beverage Professional One has to find out the right balance: Between the available products/ Raw material. The specialties on which the restaurant reputation has been build The specific requirements of the customer

Slide 92:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Menu's today reflect the current concern for the healthy balanced diet without neglecting the pleasures of the gastronomy. Today meals are less rich and cooking methods are aimed at preserving the essential nutrients.

Menu is Planned for:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Menu is Planned for People Eating food i.e. our customers For customers or consumers , a menu is a “ Bill Of Fare ”, a list to make a choice or a meal plan. For the management it is a central management document that that directs and controls the food service operations such as Purchasing, Costing, Labor management and Sales. All aspects in the operations of food service business depends on the Menu.

Slide 94:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in

Slide 95:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in

Principles of Menu Planning:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Principles of Menu Planning Type of institution. Type of customer Availaility Optimum utilization of food ingridients. Facility Policy of the establishment Cost Cont…

Principles of Menu Planning Cont..:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Principles of Menu Planning Cont.. Nutritive value Balance Menu accuracy and presentation Personnel Long range operational planning Course and arrangement.

Type of institution:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Type of institution Each kind of operation has a different menu pattern because each serves the needs of different clientele. Hotels Hospitals Schools Restaurants Industrial Catering etc

Type of Service:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Type of Service Menu should be planned in relation to the type of service e.g. Cafeteria or Seated service Kind of meal. Type of occasion

Type of customer:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Type of customer The menu must be planned for the people eating the food. The kind of clientele the business service will influence the form menu takes Age and Sex Nationality Life style of the clientele Economic status Customer preference

Availability:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Availability Use of foods in season Use foods locally available

Optimum utilization of foods:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Optimum utilization of foods Total utilization of food ingredient pay a vital role in Food Cost Control. Left over food Use of edible trimmings e.g after removing bones from the chicken the bones can be used for the stock Use of spoiled Ingredients. Eliminate minimum usage of perishable ingredients

Facilities:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Facilities The facilities such as equipment, space available will also influence the menu planning The capacity in terms of quantity production need to be assessed. Compatibility of Staff Availability of service equipment Storage facilities Temperature of the production and service area

Sequences of Courses:

Food and Beverage Service 1 Rahul Sharma, rahulnaitian@yahoo.co.in Sequences of Courses

Sequence of French Classical Menu :

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Sequence of French Classical Menu Hors-d’oeuvres Appetizers Potages Soup Poisson Fish Entrée First Meat Course Releve Main roasts or larger joints of meat Sorbet Rest course Roti Roasted game or poultry Legumes Vegetable Dishes Entremets Sweets( Hot and Cold) Savoureaux Savory items Dessert Fresh fruits and nuts Beverages Coffee or Tea

Hors-d’oeuvres:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Hors-d’oeuvres It is a first course (Appetizer). The term is accepted as a meaning a variety of pickled or well seasoned foodstuffs, from which the consumer is able to make his choice. This also covers any item to be served before the soup, such as melons, oysters, snails, mussels, caviar, fruit and shellfish cocktail etc Cont….

Hors-d’oeuvres Examples :

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Hors-d’oeuvres Examples Salads Plain or compound eg. Plain Salads- Tomato Salad, Potato Salad, Beetroot Salad, Fish and Meat salad Compound Salad- Russian Salad, Andalouse, Italienne, Parisienne Salad Fish anchovies, Herring, Smoked eel, Prawns Meats- Foie gras, Ham, Salami Canapés-Thin slices of bread, toasted, garnished Eggs- Poached, hard boiled

Other Appetizers:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Other Appetizers Asparagus-Hot or Boiled with melted butter or Hollandaise Sauce, Cold with vinaigrette or mayonnaise Caviar-Roe of sturgeon Types Beluga-less dark grey Ossetra-smaller even grains, golden yellow to brown in color and oily. Sevruga-Produced by small sturgeon, light to dark grey in color Accompaniment: Blinis, Butter Segments of lemon, chopped shallots and chopped egg yolk

Other Appetizers:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Other Appetizers Caesar Salad-Lettuce dressed with vinaigrette, Garlic, croutons Fruit Cocktail- Castor Sugar Fruit Juices- Castor Sugar Mousse and Pates-hot Buttered toasts, segments of lemon Snails-French bread and half a lemon Seafood Cocktails-Lemon segments, peppermill, cayenne pepper ,Brown bread and Butter Oysters-Half of lemon and oyster cruet( Cayenne pepper, Peppermill, chilli vinegar, and Tabasco sauce), Brown Bread and Butter

Potages( Soups ):

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Potages( Soups ) If there is no appetizer in the menu, the soup is served as the first course. Soups are divided into number of categories. These include , consommés, veloutes, Crèmes, Purees, Bisque, Broth, chowder and various national soups.

Consommés:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Consommés Brunoise: Garnished with dices of vegetables Julienne: Garnished with Julienne of vegetables Royale: Garnished with small cubes of savory custard Mikado : garnished with pieces of tomato and chicken Xavier: garnished with threaded egg Indienne : Garnished with rice and coconut milk Crecy: garnished with julienne of carrots Florentine : Garnished with blanched spinach St germain ; Garnished with fresh green peas Dubary : Garnished with florets of cauliflower

National Soups:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in National Soups Batwinia- Puree of spinach, sorrel, beetroot and white wine with ice cubes Bortsch- Duck flavored consommé, Garnished with duck fillets, diced beef, turned vegetables, The Accompaniments-Sour cream, Beetroot juice, Bouchees filled with duck pate Cock-a-leekie- Veal and Chicken Consommé Minestrone Italy Petit Marmite France French Onion Soup France Mulligatawny India Gazapacho Spain Biere Germany

Poisson( fish ):

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Poisson( fish ) Course consists of seafood dishes. Fish is easily digested and helps to prpare the appetite for the heavier courses to come.

General Accompaniment for fish dishes are:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in General Accompaniment for fish dishes are Hot fish dishes with sauce-No Accomp. Hot fish dishes without sauces-Hollandaise sauce Fried fish which has been bread crumbed-Tartar sauce or mayonnaise based sauce with segments of lemon Fried or grilled fish dishes not bread crumbed- Segments of lemon and Hollandaise sauce Deep fried fish which has been fried in batter-Tomato Sauce with segments of lemon Cold Poached Fish Dishes- Usually mayonnaise or mayonnaise based sauces with segments of lemon Grilled Herring- with Mustard Sauce

Cuts of fish:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Cuts of fish Fillet : Boneless flesh of fish Darne : A cut/slice from the middle of the round fish Supreme : Fillet of large fish cut into small pieces Goujon : Fillet cut into small strips Troncon : slice weighing 180-250gm cut to the bone from the large flat fish Delice : Fillet of flat fish, the fillet are folded under the skin, side being folded inwards Paupiette: paper thin fillets

Fish Menu examples:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Fish Menu examples Poached fish Fillet de sole au vin blanc glaze (poached fillet of sole glazed with white wine sauce) Supreme de cabillard mornay ( poached fish with mornay sauce and gratinated) Supreme de cabillard duglere ( fish poached with shallots, parsley and coated with Béchamel sauce, sprinkled with cheese and dotted with butter gartinated, garnished with tomato concasse)

Deep fried fish:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Deep fried fish Fillet de Stromatee a la orly (Fillet of pomfret marinated with lemon juice and seasonings, dipped in yeast battar, deep fried garnished with lemon wedges) Fillet de Stromate’e A’l’anglaise (Fillet of pomfret marinated with lemon juice and seasoning, dipped in eg, rolled in bread crumbs, deep fried to golden brown color, garnished with lemon wedges and parsley) Fillet de Sole a’la francaise (fillet of sole dipped in milk, passed the through seasoned flour, deep fried to golden brown color)

Shallow fried Fish:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Shallow fried Fish Fillet the stromatee meuniere (Fillet of fish, fried in butter, sprinkled with lemon juice, moistened butter and chopped parsley) Truite meuniere aux amande Shallow fried trout with almonds, garnished with almond strips with nut brown butter)

Grilled Fish:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Grilled Fish Sole grille (Fish passed through seasoned flour, grilled, garnished with lemon and served with parsley butter) Fillet the sole St.Germain (fillet of sole passed through seasoned flour, melted butter and breadcrumbs, grilled, garnished with buerre noisette, potato and sprig of parsley) Fillet de sole caprice (filled of sole passed through seasoned flour and butter, grilled garnished with banana halves, served with sauce Robert)

Shellfish:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Shellfish Homard Americane (lobster seasoned with salt and cayenne pepper and fried in butter with chopped onion and shallots, moistened with brandy, white wine and fish stock, with tomato puree) Homard thermidor (Lobster coated with mornay sauce, sprinkled with cheese and glazed)

Entree:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Entree An entrée is the first meat course in the French Classical Menu. This is the main course in an American Menu. In today's menus entrees include fish, shellfish, caviar, vegetables, oysters, pates, terrines, pasta, egg preparations, Mixes Salads etc Examples Poulet saute chasseur Irish Stew- Accomp. WC sauce pickled red cabbage Steaks-cress, Tomato and fried potatoes, sauce Béarnaise Mixed grill-Same as steaks

Food items that can be served :

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Food items that can be served All hot hors d’oeuvres Cereals-riz a’l’italianne Eggs-Spanish omelet (with red and green pepper with French beans) scotch eggs (fried eggs coated with minced meat and deep fried) Birds nest Offals-Kidneys,liver,heart,brain,etc. Sausages Pasta

Releve:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Releve This is normally larger than entrée and take the form of butchers joints which have to be carved. These joints are either poeled or roasted. A sauce or a roast garvyand potatoes and green vegetables are always are usually served with this course Eg. Fillet Steaks, baron of beef, Braised ham, Roast shoulder of lamb, chateaubriand, Chop d’ angeau

Sorbet:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Sorbet Because of the length of the french classical menu, this course is considered to be the rest between the courses, where the dinners may obtain the second wind. The Sorbet therefore, must be able to counteract the richness of the dishes already served and stimulate the appetite for those to come Historically sorbets were the first iced desserts. Sorbet is a type of water ice that is softer and more granular than ice cream as it does not contain fat and egg yolk. The basic ingredient of the sorbet isfruit juice, wine, spirit, liqueur, or an infusion

Roti( Roasts ):

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Roti( Roasts ) An obsolete French word for a piece of meat or fish cooked directly in front of the fire This course consist of roast game, poultry etc. Eg. Roast chicken- Bread sauce, roast gravy and parsly and thyme stuffing, sage and onion stuffing is also used Roast Duck-Sage and Onion dressing, apple sauce and roast garvy Roast Turkey – Cranberry sauce, chestnut stuffing, chipplotta sausages, game chips, watercress and roast gravy Roast Goose- sage and onion stuffing , Apple sauce and roast gravy

Legumes( Vegetables):

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Legumes( Vegetables) At this stage of the meal the balance of the courses is gradually returning from heavy to light. Vegetable dishes are only served with accompanying sauce Eg. Haricot vert au beurre Cauliflower mornay Braised Asparagus with hollandaise sauce Pommes lyonnaise

Entremet( Sweets):

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Entremet( Sweets) The sweet course. Formally all the dishes served after the Roasts, including vegetables and sweets were entremets Types of Entremets Hot- Fritters, Pan cakes, Flamed fruits, Sweet omelets, soufflés Cold- Bavarian Cream, Charlotte, Compotes, pastries, Puddings Iced- fruit ice creams, Frosted fruits, sbombes, parfaits, souffles, mousses, ice creams

Savoury:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Savoury A small savoury item. The range of savoury is wide Eg- Welsh rarebit, angels on the horseback, cheese straw, poached eggs, hot and cold canapes etc

Desserts:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Desserts The last couse of the meal. Now a days in France, dessert comprises of cheese, sweet dishes, and fresh fruits. In ordinary menu cheese alone sometime removes the dessert Desserts normally include Fruits and Nuts- with or without ginger and castor sugar

Beverages:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Beverages Traditionally this referred to coffee but nowadays a much wider range of beverages are generally available including Tea, tisanes, chocolate and Proprietary Beverages Beverages are not counted as the course. Thus if a meal is quoted as having four courses, this must mean that there are four courses and that the beverages are in addition to these

Breakfast:

Food and Beverage Service 1 Rahul Sharma, rahulnaitian@yahoo.co.in Breakfast Continental Breakfast American Breakfast English Breakfast Indian Breakfast

Breakfast:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Breakfast First meal of the day, which literally breaks the fast of the night. Before the end of the18th century breakfast was take early in the morning and consisted of cold meats, beer, pates and cheese Today the English breakfast survives largely in hotels or at weekend at homes. Fruit juice, cornflakes, eggs and bacon grilled tomatoes and sausages, The meal is rounded off with the toast and marmalade and served with tea and coffee

Continental Breakfast:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Continental Breakfast Consist of Tea or Coffee with buttered croissant, Bread spread with jam or honey. German Breakfast includes boiled eggs, cheese and sausages, compotes, and fruit juices In French petit dejeuner means to break the fast

Indian Breakfast:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Indian Breakfast Indian cuisine is influenced by tha various religious practices of the subcontinent. Traditional Indain breakfast include Paranthas with dahi and pickles Idli, Vada, dosa, with sambhar and chutnies, Uppma, Uttapam Poori, Bhaji and pickles Dhokla, I

English breakfast:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in English breakfast A full or English breakfast menu may consist from two to eight courses. The extent and variety of the menu will depend on the type of establishment in which it is being served. The full menu include Fresh juice, yoghurt, fresh fruits, Muesli, Continental pastries, Homemade preserves, margarines, coffee

English Breakfast Menu:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in English Breakfast Menu Chilled fruit juices :Orange pineapple, Grapefruit,Tomato Stewed fruits : Prunes, Pears, Apples Cereals : Cornflakes, Muesli, Wheat flakes Fish : Grilled herring, fried or grilled sole, Fried smelt Eggs : Fried, poaches, scrambled, boiled, omelets Meat : Bacon, Ham , sausages Cold Buffet : Calf’s tongue, Breakfast sausage, Yorkham Breads : Toasts, rolls, croissant , broiche, Muffins Preserves ;Marmalade, jam, Honey Beverages ; Tea, coffee, Chocolate, tisanes

Buffet Breakfast:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Buffet Breakfast Self Service, except eggs and beverages In order to overcome the problems of the breakfast service. Hotels have introduced self-service buffet breakfasts in order to provide quick breakfast service

American Breakfast:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in American Breakfast Canned fruit Juice Eggs to order Breads: Croissant, Toasts Preserves Tea and Coffee

THE AMERICAN BREAKFAST:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in THE AMERICAN BREAKFAST A glass of seasonal fresh fruit juice or seasonal fresh fruits . Cereals selection of corn flakes or wheat flakes or choco flakes or mǖesli served with hot or cold milk Two farm fresh eggs cooked to order served with your choice of bacon, ham or chicken sausage Or Pancakes mango or plain served with maple syrup and Pecan butter a basket of home made pastries breakfast rolls, Danish pastry and banana bread served with toasted bread, butter and preserves . Freshly brewed Tea, coffee or hot chocolate

THE CONTINENTAL BREAKFAST:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in THE CONTINENTAL BREAKFAST A glass of seasonal fresh fruit juice or seasonal fresh fruits a basket of home made Pastries toast, breakfast rolls or morning pastries served with butter and preserves Freshly brewed tea, coffee or hot chocolate

THE INDIAN BREAKFAST :

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in THE INDIAN BREAKFAST A glass of seasonal fresh fruit juice or Lassi sweet, salted or plain or Seasonal fresh fruits Parantha - Aloo or Paneer. Indian bread filled with seasoned potato or cottage cheese, griddle cooked Served with yoghurt and pickle Or Poori Bhaji - Whole-wheat north Indian flat bread, deep fried and served with tomato & cumin flavoured potato curry Or Dosa - Plain or Masala: Crisp south Indian rice and lentil pancake served with tamarind flavoured traditional south Indian lentil stew and coconut chutney with or without a filling of spicy potatoes. Or

Indian Breakfast cont..:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Indian Breakfast cont.. Idli –Steamed rice dumplings served with coconut chutney and tamarind flavoured traditional south Indian lentil stew. Or Vada - Fried lentil fritter served with coconut chutney and tamarind flavoured traditional south Indian lentil stew. Or Uttapam - Thick pancakes of rice and flour served with coconut chutney and tamarind flavoured traditional south Indian lentil stew. Freshly brewed Shangri-La tea, coffee or hot chocolate

Lunch:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Lunch The mid day meal in many English speaking countries. It is lighter than its continental part because of the British tradition of eating a filling breakfast Lunch typically include cold meats, pie, sausages, eggs, a variety of salads, and sandwiches The was first introduced into France in the first half of 19 th century

Dinner:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Dinner Today, dinner is normally the evening meal. The word dinner is derived from the Latin word disjunare(to break the fast). De’jeuner is a French word for Lunch Today the dinner usually takes Place at about 7PM earlier in Scandinavian countries. varied and abundant The composition of the dinner must be varied and abundant and hot dishes must be alternate to cold dishes

Dinner Sequence:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Dinner Sequence Consommé A cold or Hot entrée Fish Releve Sorbet Roti Legumes Entremets Savory Desserts

Brunch:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Brunch A meal originated in America, bring a combination of Breakfast and Lunch. This type of meal is commonly eaten on Sundays, when Parents, children and sometimes friends gather round the table in a relaxed atmosphere between 10 am to 2 pm

The menu for Bunch:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in The menu for Bunch The menu combines traditional English Breakfast items with those in cold meal Cereals Bacon Egg perpetrations Salads Pancakes with preserves Pies and Cold meats Fruit ice Coffee

Afternoon tea:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Afternoon tea The old English Tradition of taking Tea at 4 pm Menu for afternoon teas Hot Buttered toasts Assorted sandwiches Smoked salmon, cucumber, tomatoes, sardine, Eggs Brown and White Bread with Butter Fruit Bread and Butter Preserves Gateaux and Pastries

Supper:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Supper A light meal taken in the evening often after the night out. Originally the only evening meal (now called dinner), Supper usually consisted of soup , hence the name

High tea:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in High tea A high tea may be available in addition the afternoon tea. It usually in a modified a’la carte from. In addition to the normal full afternoon tea menu such items like Grills, toasted snacks, fish and meat dishes, salads and cold sweets and ices. Following accompaniments may be offered with high tea Tomato ketchup, Worcestershire Sauce, HP Sauce, Mustard sauce, Vinegar

Menu Building:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Menu Building Menu Compiling Menu Writing

Menu writing:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Menu writing When writing the menu use the following formula Name the article- Pomfret, lamb, duckling Add the place of origin- Bombay pomfret Name the part used- filler of Bombay pomfret Name the method of cooking Add the garnish Then having finished with a rather long list of words, streamline the dish leaving out the least important words Finally add the sauce where necessary

Language of the Menu:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Language of the Menu The language Should be simple and in common language. The language should be easily understandable by everyone Do not mix languages Layout and the spellings should be without errors Garnishes and culinary terms are not generally known must be explained. A menu should not be like catalogue International Dishes should not be translated eg Sole bonne femme TO Sole Good Women, Kozhi Vartha Curry to chicken fried curry USE OF A LA A la is used to denote In the fashon of , in the style of

Menu description:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Menu description Avoid using the confusing, tongue twisting terms. simple, clear language and a style easily understood by the diner must be adopted Use internationally recognized/ accepted, but simple Culinary menu terms Dish description should be clear and precise requiring no further explanation While compiling the descriptions, opinions from personnel involved in the actual preparation of the item should be sought Repetition of words/styles in the same item or menu must be curtailed Do not use complicated terminlogy.

Role of Menu Descriptions:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in Role of Menu Descriptions Communication - Better understanding - Stimulate appetite - Advertisement Example of Menu Description Murgh wajid ali A saffron flavored stuffed chicken breast cooked in rich almond sauce

How to Avoid Errors:

Food and Beverage Service Ist Semester RAHUL SHARMA rahulnaitian@yahoo.co.in How to Avoid Errors Never write the word gravy on the menu. Add after the main name the sauce which is served along with Add the main name of any accompaniment which is served separately Do not translate Literally e.g. chasseur to Hunter, in this case keep the original word or describe the dish as ‘with mushroom sauce’ No abbreviation should be used within the text of menu Do not use sane word more than one in he description of the dish e.g. Boiled fish with boiled potatoes Avoid the wrong usage eg fried cabbage stuffed vegetables( correct : Stuffed cabbage rolls)

Thanks Rahul Sharma MHA,BHM :

Food and Beverage Service 1 Rahul Sharma, rahulnaitian@yahoo.co.in Thanks Rahul Sharma MHA,BHM