MENU KNOWLEDGE

INTRODUCTION

Menu-

 Is a list of food and beverage that can be served to a guest at a price. i.e. it helps the guest to
select what they would like to eat and or drink.

 Represents the range of food and beverage items offered in a restaurant i.e a list of items that
are available in a restaurant

 An important document used as a selling tool and an important aspect of budgetary control

 Menu is the statement of food and beverage items available or provided by food establishments
primarily based on consumer demand and designed to achieve organizational objectives.

 It represents the focal point around which components of food service systems are based.

 The menu is designed carefully what the outlet wants to cater for, keeping in mind the type of
clientele.

 The main advantage of a well-planned menu is that it leads to consumer satisfaction.

 It also helps to motivate the employees for a responsible and successful service.

 According to Antonin Careme (1784-1833), (the French chef who is considered the founder of
classical cuisine) a successful menu depends upon composition-the right combination of foods,
prepared perfectly, to the entire satisfaction of the customer.

 Menu is a document that controls and directs an outlet's operations and is considered the prime
selling instrument of the restaurant.

 When the menu is represented on a card, it is referred to as the menu card

 It is also called bill of fare (English) (menu-French)

 The menu has the following meanings to the waiting staff:-

i) The range of food items served in an establishment including their organisation and
number of courses (range of courses)

ii) Arrangement by which the items are offered e.g ala carte or table d’hôte (types of
menu or arrangement)

iii) The physical object on which the list of these items are or courses are written for guests
to choose from (physical card)

MENU ORIGIN
  It is said that in the year 1541, Duke Henry of Brunswick was seen to refer to a long slip of
paper on being asked what he was looking at he said it was a form of a programme of the dishes
and by reference to it he could see what was coming and reserve his appetite accordingly. Thus
we presume that the provision of menu developed from such events

 Originally the bill of fare was very large and used to be placed at the end of the table for
everyone to read. As time progressed the menu became smaller in size and a number of copies
made which allowed individuals to read their own copy

FUNCTIONS OF A MENU

 Menu in modern establishment reflects a concern for the health and well-being of the guests

 The menu planners should ensure a healthy and balanced diet enjoying good food

 Menu serves the following purposes:-

i) Informs guest what dishes are available and price charged for a particular dish

ii) It enables guests to select dishes of their choice which they can afford

iii) It guides the chef to efficiently prepare the items included in the menu ( ie in matters of
his requirement in terms of staff, equipments and materials)

iv) It enables the service staff to prepare their mise-en-place, take the correct order, pick
up and serve the correct dishes from the kitchen according to what has been ordered,
and to present the correct check to the guest

v) It helps the cashier to price each item ordered by the guest and to prepare a sales
summary

vi) It enables the caterer to predict trends and to plan the future course of action for the
establishment

 Menu compilation is the most important part of a caterer’s work and its only acquired through
experience and study

 It is the link between the guest and establishment therefore, it should be carefully planned

TYPES OF MENU

 Are two types of menu:-

i) Table d’hôte

ii) Al carte

 From these two types of menus there are in practice many adaptations of each
TABLE D’HÔTE MENUS

 It is a menu which the entire meal is priced and charged, irrespective of whether the guest has
to complete meal or not

 A fixed number of courses comprising the whole meal at a fixed price

 It is also referred to as fixed menu

 It means from the table of the host

Characteristics or features of table d’hôte menus

i) The menu has a fixed number of courses

ii) There is a limited choice within each course

iii) The selling price is fixed

iv) Food is usually available at a set time

v) It is a restricted menu

Advantages of table d’hôte menus:

a) These are simple and very easy to choose, as choices are limited.

b) The prices are set and hence, guest can choose accordingly.

c) This is easier to control and operate.

d) This is giving less wastage of food.

Disadvantages of table d’hôte menus:

a) The choices are limited and hence, may not satisfy to all type of clientele.

b) One has to pay set price for the menu, irrespective of their consumption of all dishes
available.

N/B

 It usually contains the popular type dishes and it is easier to control. It may be offered alongside
an ala carte menu

 It may be offered for breakfast, lunch and dinner.

 Typical example of table d’hôte menu

ALA CARTE MENUS

 Is a menu in which each food item is separately priced in order to give the guest a choice to suit
his taste and budget

 Is a multiple choice menu with each dish priced separately

 It means from the card

Characteristics or features of ala carte menus

 i) The choice is generally more extensive

ii) Each dish is priced separately

iii) There may be longer waiting time as some dishes are cooked or finished to order

iv) The dishes are listed under cost headings

v) All dishes are prepared to order

vi) They are usually more expensive than table d’hôte

Advantages of ala carte menus

a) The guest will be satisfied as they can choose their own appetite without any limitation.

b) As the portions are not predefined, the guest can choose his/her size.

c) This type of menu is generally having varieties, dishes from two or more cuisine or region and
hence guest can customize their combinations.

d) The dishes can be changed according to the season or current trend.

Disadvantages of ala carte menus

a) As all guests are not expert in menu combination and selection and hence cannot choose
appropriate combination of dishes.

b) The wastage can be more, as the availability of items need to be maintained more

 An extensive ala carte menu is impressive but involves a huge amount of mise-en place
 Typical example of ala carte menu

Differences between an Ala carte and table d’hôte menus

S/NO. Ala carte Menus Table D’hôte Menu

1. There is a vast (extensive) choice. The menu There is limited or no choice. The menu is
is elaborate comparatively small.

2. Each dish is priced separately Has a fixed selling price

3. Longer waiting time as food is cooked to Food is ready at set time

order

4. Food is kept in a semi-prepared form and Food is kept in fully prepared form and can be
takes time to serve. served immediately.

5. Silver is laid according to the dishes ordered. Silver for the whole menu is laid in advance as
the menu is known in advance.

Other types of menu

 Are other adaptations of the two main menus and includes:-

i) Special party or function menus

 Are menus for banquets or functions of all kinds

Banquet- is a formal meal for large number of people usually for special occasion at which speeches are
often made

 Are also called banquet menus

 Is a fixed menu at a set price offering usually no choice whatsoever to the customers unless the
client informs the caterer in advance of other guests requirements

 It is available to all guests at a predetermined time

 ii) Ethnic or speciality menus

 Are either at set price or priced individually specialising in the foods of country, region, or
particular ethnic or culture

e.g Chinese, Indian, Italian, kikuyu, kamba e.t.c

iii) Buffets menus

 Buffet type meals vary considerably depending on the occasion and the price paid

 Are two main types of buffets:-

a) Finger buffet

 Where all items prepared are proportioned to a small size so that the customer may consume it
without the use of any cutlery e.g cocktails

b) Fork buffet

 Where cold and hot is available and where many large dishes will be carved and portioned for
the

Individual guest.

 Are frequently prepared for occasion such as wedding receptions, press receptions,
presentations and conferences

 Are classified as a form of table d’hôte and they posses all the characteristics

iv) Hospital menus

 Take the form of a menu card given to the patient before the day of service so that his or her
preference is ticked. Offered in both private and public hospitals

 Menus are compiled by a dietician according to the health of the patients

 Hospital menus are usually of 2 or 3 courses

 The menus are compiled as per the classification of the patients

v) Menus for people at work

 Menus served to people in their places of work

  Vary in standards and extends from one employer to another i.e depends on the
establishments’ policy on welfare of their staff and work-force

 Mostly offered at subsidized rates

vi) Menu for children

 Mostly provided in schools

 The emphasis is on health eating and balanced diet

 Also consider the religious background and cultural practices so as to ensure food availability for
this particular people

vii) Coffee house menus

 Is a more recent form of table d’hôte or ala carte menu which is commonly used today in hotel
and restaurants

Characteristics of coffee house menus

 A set menu offered for 12 to 18 hours of the day

 Reasonably priced with often each dish or section of the menu individually priced

 Offers a range and choice of items that are suitable from snacks, light meals, lunch or
dinner

 Offer a limited range of foods i.e of convenience type

 A simplified form of service being offered

viii)Cyclical menus

 Compiled to cover a set period of time i.e 1 month, 3 months e.t.c and may be rotated at end of
set period

 Consists of a number of set menus for a particular establishment e.g industrial catering,
cafeterias, hospital menus, colleges e.t.c

 Length of cyclic menu is determined by:-

 Management policy

 Time of the year

 Food available
Advantages

 They saves time (the daily or weekly task of compiling menu)

 They give greater efficiency in time and labour

 They can cut down the number of commodities held in stock and can assist in planning storage
requirements

 Make it possible to produce the entire number of portions of each items to last the whole cycle
when used in conjunction with cook freeze operations and standardised recipes

Disadvantages

 Should be long to avoid creating boredom to clientele

 Caterer is unable of taking advantage of ‘good buy’ offered by suppliers on daily or weekly basis

ix) Nouvelle cuisine

 Is a type of French cuisine, which advocates the use of absolutely fresh ingredients and light
sauces without addition of flour as a thickening agent

 This literally means new style of cooking

 This concept was introduced with the aim of encouraging a simpler and more natural
preservation of food

 Advocates reject the rich, complicated and indigestible traditional foods, that are no longer
suitable for a generation conscious of the health hazards of overeating especially of foods that
are rich in fat

 The guiding principles of this cuisine are:-

 The use of absolutely fresh ingredients

 The simplicity in the cooking methods

 It encourages the use of light sauces, based on meat extracts, stocks and herbs and avoids the
use of flour as a thickening agent

 Vegetables should be in a way that the natural flavour, colours and nutrients are retained

 Rapid cooking without fat is done to retain the texture and nutritional value of the
ingredients

 The dishes are often served pre-plated and referred to as art on the plate

x) Brasserie and popular catering menus

  Are regarded as limited forms of ala carte menus and all the dishes are listed and priced
separately

 It allows for instance, guest to have a snack with a beverage, a full meal or just a beverage

MENU CARD

 Is a document that is used as a selling tool

 It helps in creating an image in the minds of guests about the class of the establishment
 To ensure that a menu is to be an effective sales tool the following factors should be
considered:-

i) General presentation

ii) Menu content

iii) Size and form

iv) Layout of the menu

v) Nutritional content

General presentation

 Is very important as it identifies the image and personality of a particular unit or department

 Following points should be taken into consideration:-

i) Menu should be attractive

ii) It should be clean

iii) Should be easy to read

iv) It should complement the occasion

v) Should reflect current awareness

vi) Design –by use of graphics, typography and colour

Menu content

 Is examined under the following:-

i) Language
  Language used must be in keeping with the type of operation

 Language should be clear and simple to understand

 If foreign language is to be used should be accurately used

ii) Accuracy

 Menu should be accurate as far as pricing and availability are concerned with
correct spelling and description of dishes and beverages

iii) Pricing

 The correct pricing of all food menus and restaurant list is very important to the

success of an operation.

 Prices should be attractive to particular market segment

 Prices should be competitive in relation of level of food quality and drinks

served

 Pricing strategy is affected by the following factors:-

 Size and type of establishment

 The location

 Profit required

 Level of competition

 Sector of the establishment

iv) Sales mix

 Money received from selling a variety of items

e.g foods-appetisers and soup, fish and meat, sweet dishes

Size and form

 Compliments the uniqueness of the establishment

 Must be easy for customers to handle and in no way confusing to read

 May take many forms e.g

 Menu chalked upon blackboard

 Illuminated display board with photograph

 Placemats
  Printed menu cards e.t.c

Layout of the menu

 The larger the menu the more time-consuming it is for customer to make their selection of food
or wine and if too short may not entirely satisfy

 Caterers need to adjust the length of their menu to particular needs of their customers

Nutritional content

 Is considered more important in welfare than commercial sectors

MENU PLANNING

 Is the putting together of a list of dishes with their prices by caterer

 Also called or known as compiling of menus

 Is a complex managerial task

 Costs, profits margins gastronomic criteria have to be also taken into account

 Menu should be compiled to meet the requirement of various types of meals

 If the menu fails to meet the market requirements, it could cause a drop in the revenue

CONSIDERATIONS TO BEAR IN MIND WHEN COMPILING MENU

 Are number of consideration:-

i) Type

 Asses the type of meal required

 Asses type of kitchen and staff available in relation to equipment and skills

 Asses the type of food service area and equipments available, the skills of food service area
staff and number of courses to be served

ii) Supplies

 Seasonal supplies

 Local availability of supplies

 iii) Balance

 Light to heavy, then heavy to light

 Vary the sequence of preparation of each course

 Change the seasoning, flavouring and presentation

 Ensure garnishes are in harmony with main dishes

iv) Food value

 Use commodities and methods of cooking which will preserve the natural nutritive properties of
the raw materials

v) Colour

 Avoid clashes in colour or repetition of similar colour

vi) Language

 Should either be written in French or English and be easily understood by the customer

 Ensure :-

 Proper spelling

 Correct terms

 Correct sequence within courses

 Where appropriate, the correct accents

COURSES OF A MENU

 Also referred to as classical menu sequence (i.e sequence of service)

 Order of dishes or order of various courses

 The number of courses on a menu and dishes within each courses depends on the size and class
of the establishment

 The courses of a menu may be divided as follows:-

i) Hors-d’oeuvre

 This course is aimed at stimulating the palate (appetite) and consists of small tasty dishes i.e
spicy in nature
  Often referred to as starters or appetizers

 Are either served from a rotating trolley or tray with small amounts of each variety being placed
on the plate to make up a portion

 This course could also include salads

Examples - Beetroots - Potato salad - Tomato salad - Fish mayonnaise

- Russian salad - Anchovies - Shrimp cocktail -Egg mayonnaise

-Choux rouges (red cabbage) - Diplomatic salad e.t.c

ii) Soups (potage)

 Are both hot and cold soups

 Are variety of soups but broadly includes clear (consommé) and thick soups like cream veloute
or puree and bisque or broths

Examples - consommé Celestine - Gazpacho - Minestrone - Scotch broth

iii) Eggs (oeufs)

 The omelette is the most popular item, but are other styles of cooking and preparation of eggs
such as boiled, poached, scrambled e.t.c

 This course is not included in the dinner menu

Examples - omelette espagnole (flat omelette with onions, pepper and tomato
- Oeufs en cocotte ala crème

-Oeufs poche Florentine

iv) Pasta and rice (farinaceous / farineaux)

 This is Italy’s contribution to the courses of the menu

 It includes different kinds of pastas such as spaghetti, lasagne and gnocchi

Examples - Spaghetti bolognaise - Macaroni au gratin - Ravioli

- Noodles - Lasagne napolitaine e.t.c

v) Fish (poisons)

 It includes shell fish and sea and fresh water fish

 Are cooked in different styles such as poached, grilled, baked, shallow and deep fried
Examples -Fish meuniere - Lobster Americaine - Grilled prawns

 Fish is a soft-fibred and tender meat which is easily digested and helps to prepare the appetite
for the heavier courses to come

vi) ENTREE (the first meat course)

 Are generally small, well garnished dishes which come from the kitchen ready for service

 Usually comprises of a dish made up of steak, cutlets, casseroles or stews and are always
accompanied by a very rich gravy or sauce

 If releve does not follow this course (entree), the potatoes and vegetables should then be
served with entrees

 This dishes comes from the kitchen when are ready for service

Examples - Steak au poirre - Sweet breads - Veal cutlets - Tournedos

- Irish stew - Kebab orientale

- Mixed grill (lamb cutlet, bacon, liver, tomato, mushroom and sausage)

vii) SORBETS (the rest course)

 Sorbet-is intended as a pause or rest course in a long meal

 Because of the length of the French classical menu, this course is considered to be the ‘rest’
between courses, where the diners may obtain their second wind

 It refreshes the palate with water-ice and stimulates the appetite for courses to come or follow

Water-ice- frozen water flavoured with fruit juices and sugar served as a dessert

Sorbet-is a water-ice served with Italian meringue that is flavoured with champagne or a liqueur

Service- should be piped into a champagne glass then served on an under plate with a tea spoon

 Cigarettes are often passed around during this course and sometimes the first speech is given

viii)RELEVES (the second meat course)

 This includes large joints of meats such as ribs of beef, a joint of lamb, mutton or pork

 A sauce or roast gravy and potatoes and green vegetables are always served with this course

 Nowadays this course is often included in the entree

Examples- - crown roast - Roast loin of pork - braised saddle of lamb

 ix) ROAST (rotis)

 This course normally consists of roast game or poultry and is often included in the entree

 Each dish is accompanied with its own particular sauce and salad (green salad) served separately
on a crescent shaped dish

Examples - -Roast chicken - Roast duck - Roast turkey - Roast pheasant

-Roast quail - Braised duck e.t.c

x) LEGUMES (vegetables)

 These can be served separately as an individual course or may be included along with the
entree, releves or roast courses

Examples - Cauliflower - Baked jacket potatoes - Grilled tomatoes e.t.c

xi) SALAD (salade)

 Refers to a small plate of salad taken after main course. More often a green salad

xii) COLD BUFFET (buffet froid)

 Includes a variety of cold meats, fish together with a range of salads

xiii) ENTREMET (sweets)

 This could include hot or cold sweets, gateaux, soufflés or ice-cream

Examples -Apple pie -Chocolate soufflés -Vanilla ice-cream e.t.c

xiv)SAVOURIES (savoureux)

 May take the form of savoury items served hot on toast or as a savoury soufflés

Savoury – having a taste that is salty not sweet

xv) CHEESE (fromage)

  This is an alternative to the outdated savoury course and may be served at the end of the meal

 All forms of fresh fruit and nuts may be served in this course

 It is usually served with butter, crackers and occasionally celery

 The ideal cheeseboard should combine hard, semi-hard, soft or cream, blue and fresh cheeses

xvi)DESSERTS (fresh fruit and nuts)

 Is the course usually presented in a basket and placed on the table as part of the table decor,
and served at the end of the meal

 All forms of fresh fruit and nuts may be served in this course

 Are served accompanied by castor sugar and salt

xvii) BEVERAGES

 This is not a course, but may be offered at the end of a meal, and may include different varieties
of coffee such as filter, cappuccino and cona coffee

 Traditionally used to be coffee but nowadays this broadly increased to include other beverages
such as tea, tisanes e.t.c

 This is listed to show sequence but not counted as a course

The Order of Courses for a Dinner Menu

 A full-course dinner is seldom served today, but the sequence of courses should be respected
even if some are omitted.

 The general standard at present is for a four- or five-course meal to be served for dinner.

 Theoretically, however, all the courses of a full dinner menu must be studied and learnt by heart
so that perfect compilation of menus can be achieved.

Three-Course Dinner Menu

1. Hors d’oeuvre or soup

2. Main course with vegetables and potatoes or salad

3. Sweet or savoury

Four-Course Dinner Menu

 1. Hors d’oeuvre or soup

2. Fish course

3. Main course with vegetables and potatoes or salad

4. Sweet or savoury

Five-Course Dinner Menu

1. Hors d’oeuvre or soup

2. Fish course

3. Main course with vegetables and potatoes or salad

4. Sweet

5. Savoury

Six-Course Dinner Menu

1. Hors d’oeuvre or soup (potage)

2. Fish (Poisson)

3. Entrée

4. Main (releves or remove) with (pommes et legumes ou salade)

5. Sweet (entremets)

6. Savoury (savoureux ou bonne bouche)

Seven-Course Dinner Menu

1. Hors d’oeuvres or soup

2. Potage

3. Poisson

4. Entrée

5. Releve / Remove - Pommes et Legumes

6. Roast (roti) – Salade

7. Entremets or Bonne / Bonne Bouche

Eight-Course Dinner Menu

1. Hors d’oeuvres

2. Potage

3. Poisson

4. Entrée

5. Releve / Remove - Pommes et Legumes

6. Roast (roti) – Salade

7. Entremets

8. Savories / Bonne Bouche

BASIC PRINCIPLES OF ORGANIZING A MENU

i) Cold and warm dishes are listed separately.

ii) Appetizers, soups, seafood and main courses are listed in separate groups.

iii) In every group the lighter dishes are listed before the richer ones.

iv) Salads should be highlighted.

v) If offered, low-calorie foods should be specially indicated, and the number of calories should be
stated.

vi) If foods are prepared with organically grown ingredients, this fact should be highlighted to the
discriminating customer.

vii) Every dish should be described clearly and simply, in an appetizing way, without being too
flowery.

viii) House specialties and seasonal items should correspond to the season and should
change accordingly. Use a clip-on menu or special insert to attract attention to them.

ix) The dessert selection should be listed on a separate attractive card. The menu should inform
the guests that such a card is available.

x) The numbering of menu items can save time and confusion, especially with many of the new
computerized cash registers. Numbering, however, discourages communication between guests
 and the service staff and thus does not help promote sales. For an easy compromise, place one
numbered menu at the register or where orders are relayed to the kitchen so that one can
punch in the guest's order by number; the guest, however, orders the actual foods with words,
not numbers.

INFLUENCES ON THE MENU

 Menus are as a result of the mix of factors

 Customers demand is greatly affected by:-

i) Health and eating

ii) Special diets

iii) Cultural and religious influences

iv) Vegetarianism

 To cater for everyone, there has also been greater influence on cooking ingredients and
methods, development of low fat dishes, lighter cuisines, alternatives for non-meat eaters e.t.c

Health and eating

 The relationship between health and eating is the balance of the diets

 Customers are increasingly looking for availability of choices that will enable them achieve
balanced diet

Special diets

 Customers undertake special diets for medical reasons (including the prevention of allergies
reactions)

 Customers with these needs know what they can and can not eat
 The serve has to accurately describe a dish so that customers can make the correct choice
(never, never guess)

 This includes :-
i) Allergies

ii) Diabetic (inability of body to control levels of glucose within the blood)

iii) Low cholesterol (fat free)

 iv) Low sodium or salt (salt free)

Cultural and religious influences

 People of different faiths have differing requirements with regard to dishes or ingredients they
are to consume

 These also cover :-

 Preparation methods

 Cooking procedures

 Equipments used

 This includes :-
a) Hindus-

 do not eat beef and rarely pork (beef idol for their god)

 diet includes cheese, milk and vegetables dishes

b) Muslims

 Do not eat meat, offal or animal fat unless it is halal meat (Islamic dietary law)

 Will not consume alcohol even when used in cooking

c) Sikhs

 Do not eat beef or pork and halal meat

 Eat vegetarian diet, other may eat fish, mutton, cheese and eggs

d) Roman catholic

 Few restriction on diet

 No meat on ash Wednesday and good Friday

e) Jews

 Jews dietary law divides animals killed for consumption into:-

i) Kosher animals (holy or clean)

ii) Treife animals (unclean)

Kosher animals (what is to be eaten)

 Land animals that have closed hoof and chew cuds e.g cattle, sheep and goat
(Leviticus 11)
  Fish must have scales and fins

 All birds apart from birds of prey

 Eggs of all clean birds (have no specks of blood)

Treife (unclean) animals

 pigs- they do not chew cud

 shell fish- have no fins and scales

 animal fat

f) Rastafarians

 Do not eat any processed foods, pork, fish without fins, tea, coffee or alcohol

Vegetarianism

 This may derive from:-

 Cultural consideration

 Religious consideration

 Moral consideration

 physiological consideration

 Food description has to be accurate

Forms of vegetarianism

 Food and beverage personnel should therefore describe foods and drinks accurately so as to
enable the customers to make the right choice

 The main forms of vegetarianism may be described as follows:-

i) Vegetarians: semi

 They will not eat all red meats other than poultry

 Diet includes fish, dairy produce, and other animal products

ii) Vegetarians: lacto-ovo

 They will not eat all meats, fish and poultry

 Diet includes milk, milk product and eggs

iii) Vegetarians: lacto

  They will not eat all meats, fish, poultry and eggs

 Diets includes milk, milk products

iv) Vegans

 They will not eat any food of animal origin

 Diet will mainly consist of vegetables, vegetable oil, seeds, cereals, pulses

v) Fruitarians

 Is a more restricted form of vegetarianism

 They will not eat all foods of animal origin, pulses (peas, lentils), cereals (wheat,
oats, barley, maize, rice, all breakfast cereals)

 Diet will mainly consist of raw and dried fruits (sultanas, raisins, currant, date),
nuts (peanuts, cashew nuts, almond, coconut e.t.c) honey, olive oil.

FOOD ACCOMPANIMENTS AND COVERS

Accompaniment

 Are flavoured foods or sauces offered with specific dishes

 Should not be confused with a garnish which in most cases is an integral part of a dish and is
always served from the kitchen

 If accompaniments are matched correctly with a dish, it brings about a little extra appreciation
of the meal and adds to the diner’s delight

 To enable this product knowledge is crucial in the service of foods and beverage

 This knowledge enables the service staff to advice the customers on:-
 i) The food content

ii) The methods used in making the dishes

iii) Ensures that the correct cover is laid

iv) It enables that the correct accompaniments are provided

 Accompaniments can be served in:-

 Sauce-boats

 Small bowls or dishes

 Plates

 Bottles and jars

Importance of offering accompaniments

 Accompaniments helps to:-

i) Enhance the flavour of foods e.g pickle for Indian foods

ii) Moisten the food e.g mint chutney for tandoori chicken

iii) Enhances the nutritive value of a dish e.g sage, onion and mince stuffing in roast turkey

iv) Provide contrast in taste e.g mustard for roast beef

v) Provide colour to the food e.g hollandaise sauce for hot asparagus

vi) Give a name to a dish e.g bolognaise sauce gives spaghetti bolognaise

vii) To aid in eating e.g salt, pepper, mustard

N/B

 the use of fish knives and forks is becoming less fashionable today together with small coffee
cups (demi-tasse)

 The use of under plates also varies and has four main purposes namely:-

i) To improve presentation on the table

ii) To make carrying of soup plates, bowls and other bowl shaped dishes easier

iii) To isolate the hand from hot dishes

iv) To allow cutlery to be carried along with the items

 The use of doilies, dish papers or napkins on under plate has the following importances:-
 i) Improve presentation

ii) Reduces noises

iii) Prevent the dish being carried from slipping

N/B

 As a general guide it is worth considering the use of under plates wherever a food item is being
served in a cup or bowl shaped dishes.

FOOD/ DISH ACCOMPANIMENTS COVERS

1. Hors-d’oeuvre -Oil an vinegar - fish plate, fish fork and fish knife

( appetizer) N/B-Nowadays this is dictated by type of

food being served and its presentation

i) caviar -Toast, butter, finely chopped - fish knife on the right hand side of the
shallots, sieved hard boiled yolk cover, a cold fish plate, a side plate and a
and white of egg cruet sets

ii) Grape fruit - Castor sugar -Coupe, doily on side plate, grape fruit
spoon or tea spoon

iii) Tomato juice -Lemon wedge and - Smaller tumbler glass, a doily on a side
Worcestershire sauce plate, a swizzle stick or a tea spoon, cruet
set

iv) Fruit juices -None -Smaller tumbler glass, a doily on a side

plate
(pineapple,
orange, grape
Fruit)

v) Melon -caster sugar and ground ginger -a dessert-spoon and fork, a cold half
plate, a side plate and a side knife

vi) Oysters - Oyster cruet ( Tabasco sauce, -An oyster fork, a soup plate or oyster dish
lemon wedges, chilli, vinegar, with crushed ice, a finger bowl on an
cayenne pepper, pepper mill), underliner, a side plate, side knife and a
brown bread and butter cruet set

vii) potted shrimps -Breakfast toast, pepper mill, -fish plate, fish fork, fish knife (or side
cayenne pepper, lemon wedge or knife and sweet fork)
segment

viii) Snails - Brown bread and butter - snail tong placed left, snail fork-right and
snail dish

ix) Smoked - Cayenne pepper, pepper mill, -a fish knife and fork, cold fish plate/side
lemon wedges, brown bread and
 salmon butter knife and fork, a side plate and side knife

x) Shell fish - lemon wedges, brown bread -a cocktail dish on an underliner, tea
and butter spoon, a side knife and a cruet set
cocktail

xi) Caviar - lemon wedge, b/fast toast, -caviar knife(broad blade knife) or fish
chopped shallots, chopped egg knife on the right-hand side, cold fish
white and York plate, side plate and a cruet set

xii) chilled melon - castor sugar and ground ginger - dessert spoon and fork and cold fish
plate

xiii) Fruit cocktail - castor sugar (if grape fruits -cocktail glass/ sundae glass/ coupe on
included in cocktail) underliner, bowls and tea spoon

xiv) Avocado - vinaigrette - fish plate/ side plate/ avocado dish,

sweet fork and side knife laid

xv) Asparagus -Hollandaise sauce/ melted - asparagus rack and tong, hot/ cold joint
butter (when cold) and plate, joint fork, finger bowl and spare
vinaigrette/ mayonnaise( when serviette
cold)

xvi) Corn on the - melted butter, lemon wedges - hot fish plate/ soup plate

cob - corn on the cob holder, side plate, side

Knife and cruet set (spare napkin and

finger bowl might be advisable)

[Link] - parmesan cheese, toasted flute - a soup spoon, a side plate, side knife and
cruet set
i) Minestrone

ii) Consommé - takes its name from the garnish, A dessert spoon, side knife, a side plate,
bread roll/ buns and butter cruet set and consommé cup and saucer

iii) French onion - grated parmesan cheese, grilled - Soup spoon, soup plate, side knife and
flute, and raw egg York (optional), plate and cruets
bread rolls and butter

iv) a) Cream soups - bread rolls and butter - soup spoon, soup plate, side knife, side
plate and cruets
b) puree and - croutons

cream of
tomato

soup

v) Mushroom soup - Sliced mushrooms and cream as - A soup spoon, a side knife, a side plate
 garnish and cruet set

vi)Asparagus soup - asparagus and cream as garnish - A soup spoon, a side plate, side knife, ,
soup plate and cruet set

vii) Turtle soup - cheese straws, lemon wedges, -dessert spoon, a side plate, side knife,
brown bread, butter and measure cruet set and consommé cup
of sherry

viii) Bortsch -sour cream, beetroot juice, duck - soup plate, dessert spoon, side plate,
pate knife and cruet set
(duck consommé)

3. Farinaceous - All pastas - hot soup plate on underliner, joint fork,

sweet spoon, side plate and knife and
Dishes - Rice dishes
cruet set.
i) Spaghetti - grated parmesan cheese
N/B- joint fork right, spoon left
macaroni

ii) Others -grated parmesan cheese -Hot fish plate, sweet spoon and fork
(spoon right and fork left)

4. Poison (fish) -Tartar sauce, lemon wedges - A fish knife and fork, a side plate, a side
knife and a cruet set
i) Crumb fried fish

ii) Batter fried fish -Tomato sauce, lemon wedge - “ “

iii) Grilled fish - Melted butter/ tartar/ - “ “

hollandaise sauce

iv) Fish curry - White rice, pickle, papad and - a dessert spoon and fork, a side plate,
pickled onions fish knife and fork

v) Grilled herring - Mustard sauce -fish plates, fish knife and fork

vi) Poached fish - Hollandaise sauce, lemon wedge - “ “

(hot) and mayonnaise, lemon
wedge (cold)

[Link] -mint sauce, roast gravy, -Joint knife and fork, a side plate, a side
redcurrant jelly knife and cruet set
i) Roast lamb

ii) Roast mutton - Red currant jelly, onion sauce, - “ “

roast gravy

iii) Roast beef - English mustard, horseradish - “ “

sauce, Yorkshire pudding, roast
 gravy

iv) Roast pork - Apple sauce, roast gravy, sage - “ “

and onion stuffing

v) Mixed grill and - English/ French mustard/ - “ “

steaks tomato ketchup / and brown
sauce

vi) Boiled mutton - Capers sauce - “ “

vii) Boiled ham -Parsley sauce/ white onion sauce - “ “

viii) Irish stew - Worcestershire sauce, pickled - Soup plate, sweet spoon, joint knife and
red cabbage fork

ix) Curry -Poppadums (Crisp, highly

seasoned pancakes), Bombay
duck, mango chutney, chopped
apple, sultanas, sliced bananas,
yoghurts and desiccated coconut

[Link] - Bread sauce, roast gravy, -Joint plate, joint knife, joint fork, side
parsley and thyme stuffing, bacon plate, side knife and cruet
i) Roast chicken
rolls, game chips

ii) Roast duck/ - Orange/ apple sauce, roast -Joint plate, joint knife, joint fork, side
goose gravy, sage and onion stuffing plate, side knife and cruet

iii) Roast turkey - Cranberry sauce, roast gravy, -Joint plate, joint knife, joint fork, side
chestnut puree, chipolatas, game plate, side knife and cruet
chips, sage, onion and mince
stuffing

iv) Chicken curry - Indian bread and or rice pickle, -Dessert spoon and fork, a side plate, a
papad and pickled onions side knife and a cruet set

v) Tandoori -Tandoori onion salad and mint -Joint plate, joint knife, joint fork, side
chicken chutney plate, side knife and cruet

7. Game -Orange salad with acidulated -Joint plate, joint knife, joint fork, side
cream dressing, roast gravy plate, side knife and cruet
i) Wild duck

ii) Partridge, -Bread sauce, roast gravy, game -Joint plate, joint knife, joint fork, side
goose, pheasant chips, fried bread crumbs, plate, side knife and cruet
watercress

iii) Hare -Redcurrant jelly, Force meat -Joint plate, joint knife, joint fork, side
balls plate, side knife and cruet
iv) Venison - Cumberland sauce and -Joint plate, joint knife, joint fork, side
redcurrant jelly plate, side knife and cruet

8. Savouries -Salt, pepper, cayenne pepper, -Sweet fork, side knife, fish plate
pepper mill, Worcestershire
Eg Welsh rarebit
sauce should be offered with
(Toasted seasoned meat items (vol-au-vent)
cheese, egg and
béchamel sauce
mixture)

9. Cheese -Cruet (Pepper, salt, mustard) - A side plate

- Celery sticks in a glass jug with - A side knife

crushed ice
- Cruet set and finger bowl on an
-Radishes underliner

- Castor sugar for crème cheese - Sweet fork

-Crackers(a thin flaky dry biscuit)

10. Desserts - Castor sugar holder on a side -Fruit plate - Spare serviette
plate
-Fresh fruits and -Fruit knife and fork (interlocked on the
nuts -Salt for nuts fruit plate)

- One finger bowl ( on a doily on a side

plate and containing lukewarm water and
slice of lemon. Its placed at top right-hand
corner of the cover and may be used by
the customer for rinsing his or her finger

- One finger bowl ( on a doily on a side

plate and containing cold water for rinsing
the grapes. Its placed on the top left hand
corner of the cover

- Nut crackers and grape scissors (placed

on the fruit basket)

- Spare side plate for shells and peels

11. Sweets -Cream garnished with a lemon - A dessert spoon and a fork and a dessert
slice, strawberry fruit or plate
-Hot or cold
chocolate chips respectively
puddings or
confectionery,
soufflé

12. Egg Dishes N/B- either served from flat/ - Joint fork (placed on the right hand side
 plated of cover)

Omelettes -served using two forks or two - Hot fish plate, side knife, side plate and
fish knives cruets.

NOTE:

 You should be able to illustrate or draw the covers for various food items

OTHER SERVICES AVAILABLE IN A FOOD AND BEVERAGE SERVICE DEPARTMENT

 Are several and includes:-

i) BED TEA OR COFFEE

 This service is offered through room service, and is normally accompanied by cookies

ii) BREAKFAST SERVICE

 This service may be offered in any food and beverage outlets

 Breakfast menus are fairly standardised in all these outlets

 Breakfast is an important meal to many cultures and guests want a cheap and wholesome meal

 Is a substantial meal and consists of between 6-7 or more courses

 They may be offered in an ala carte, table d’hôte or a buffet breakfast menu.

 Being the first meal, guests are in a hurry and want a quick service and therefore buffet
breakfast are more common

 Are basically three main types of breakfast namely:-

i) Continental breakfast

ii) English breakfast (full breakfast)

iii) American breakfast (buffet breakfast)

CONTINENTAL BREAKFAST
  Originated from Europe and its a light meal breakfast as the Europeans normally have a heavy
mid-day meal

 It initially consisted of bread rolls or toast with jam, honey or marmalade rounded off with tea or
coffee but today continental breakfast menu offers a wider variety of choices of items and
beverages

 The cover layout consists of:-

a) Side plate and side knife

b) Napkin or serviettes

c) A tea cup and saucer with a tea spoon

d) Sugar basin or pot and tongs

e) Stands or under plates for coffee or tea pot and hot milk or water jug

f) Table number

g) Ash tray (depending on smoking policy)

 Are variation to the continental breakfast:-

i) Cafe complete

 This refers to continental breakfast with coffee as beverage (the complete-tea)

ii) Cafe simple / the simple

 This refer to just coffee or tea with nothing to eat.

ENGLISH OR FULL BREAKFAST

 Originates from Britain and its a heavy meal as it is a major meal of the day

 It is more elaborate and may consist of from 2-8 courses and usually includes a cooked main
course

 Cover layout consists of :-

a) A side plate and side knife

b) A tea cup and saucer with a tea spoon

c) A sugar basin and tong

d) A cruet set (salt, pepper)

e) Fish knife and fork

f) Joint knife and fork

 g) Sweet spoon and fork

h) Slop basin

i) Tea strainer

j) Stands or under plates for tea or coffee pot and hot water jug or hot milk jug

k) Napkins

l) Table number

m) Ash tray

N/B- the covers for English and continental breakfast listed above are placed on the table when guest
are not seated (mis-en-place) and the following items are placed on the table when the guest is seated:-

a) Butter dish and butter

b) Preserve dish with preserve

c) Jug of cold milk

d) Toast rack with toast or bread basket with hot rolls

e) Tea pot or coffee pot or hot or cold milk or hot water jug

EXAMPLE OF BREAKFAST MENU

Number Course Item

1st Juices and fruits - Orange, pineapple, water melon, grapefruit, tomato juices
- Papaya, melon or grapefruit

- Stewed fruit of apples, peach

2nd Cereals - Hot porridge

- Hot or cold cornflakes

3rd Yoghurts - Natural, fruit either regular or low fat

4th Choice of Eggs - Boiled, baked, poached, fried, scrambled, shirred eggs

- Omelettes*cheese, tomato and onions, plain, stuffed

5th Fish - Grilled kippers

- Smoked haddock

6th Sweetened items from - pancakes with maple syrup

 griddle - Waffles

-French toast

7th Meats - Forced meat *bacon, ham, sausages

- Beef tornados

- Calf liver, kidney

8th Vegetables - Potatoes *mashed, French fries, baked, layonnaise

- Baked beans

- Grilled tomatoes

9th Breads - Toasts

- Sweet breads

- Buns, brioches, croissant, baguettes

- Danish pastry

10th preserves - jam, marmalade, honey

Beverages - Tea, coffee, chocolate, tisanes, proprietary beverages, milk

ORDER OF SERVICE FOR BREAKFAST

i) Correct cover as per the customer order

ii) Serve first course plus accompaniment (juice, cereals, fruits)

iii) After first course is cleared then serve:-

- Beverages

- Croissants, brioche, rolls, toast

- Butter and preserves

- Preserves

iv) Serve main course (plated) plus accompaniments

v) Check any other requirements

AMERICAN / BUFFET BREAKFAST

 This is a form of breakfast which gives management a lot of challenges; this is perhaps because
being the first meal, guests are in a hurry and want a quick service

 To overcome this, most establishment have introduced self-service breakfast buffets which have
successfully provided a fast breakfast service

 Offers a full range of menu items

 Are also priced and offered at three main levels:-
i) Continental- including juices, bread items and beverages

ii) Cold buffet- including continental breakfast items and cold items

iii) Full breakfast

 For this type or style of breakfast , guests are presented with the breakfast menu when they sit
down, from which they make choice of either full or other type of breakfast

 With buffet breakfast all items are self-served from the buffet with egg dishes, pancakes and
beverages cooked to order

iii) BRUNCH

 They are designed for the family or guest who wish to wake late

 They are popular on holidays and weekends

 Is a combination of breakfast and lunch items to suit the mood and taste of individuals

 It is usually served beyond breakfast hours normally after 11 am i.e between breakfast
and lunch time
Example of a Brunch Menu
 iv) LUNCH

 Service of lunch may take place in any food and beverage outlet, and includes food from
a variety of cuisines

 It is served in the afternoon between noon and 3 pm

v) AFTERNOON TEA

 This is service of tea or coffee with some light snacks such as sandwiches and cookies
normally taken at the coffee shops, cafes and food courts

 Is served in variety of forms which may be classified into three main types as:-

i) Full afternoon tea

ii) High tea

iii) Reception or buffet tea

FULL AFTERNOON TEA

 This consists of small and attractive crestless sandwiches, small slices of white or brown bread
with butter, jam or honey, sliced fruit cake or pastries and tea.

 The above items may appear in a menu like below and generally in the same order with
beverages served first
Example of full afternoon menu

Full afternoon tea covers

 It includes the following :-

i) Side plate and side knife or tea knife

ii) Napkin

iii) Pastry fork

iv) Tea cup and saucer and a tea spoon

v) Sugar basin and tongs

vi) Jug of cold milk

vii) Slop basin and tea strainer

viii) Tea pot and hot water jug stands or under plate

ix) Preserve dish on an under plate with a preserve spoon

x) Table number

xi) Ash tray

N/B - The beverage, jug of cold milk, preserve dish and butter dish should only be brought to the
table when the guests are seated, and are not part of the mise-en-place.
 HIGH TEA MENU

 Is usually a modified ala carte

 Usually served around 6 pm and involves service of substantial snacks along with tea and
coffee

 In addition to normal full afternoon tea menu, it consists of a choice of fish, meat or egg
dishes, fried or sauté potatoes, salads, cold sweets and ices.

 The meat dishes consists of pies, pastries

 The following proprietary sauces are offered with high tea menus as accompaniments:-

i) Tomato ketchup

ii) Brown sauce (eg HP)

iii) Mustard

iv) Worcestershire sauce

v) Vinegar

Covers for high tea

 The covers for high tea may include:-

i) Napkin

ii) Side plate and side knife

iii) Cruets:- salt, pepper, mustard and mustard spoon

iv) Slop basin and tea strainer

v) Jug of cold milk

vi) Joint knife and fork

vii) Tea cup, saucer and tea spoon

viii)Sugar basin and tongs

ix) Tea pot and hot water jug stands or under plates

x) Butter dish with butter

xi) Preserve dish on an under plate with a preserve spoon

xii) Table number

 xiii)Ash tray

N/B - The following items should only be brought to the table when the guests are seated:-

a) Jug of cold milk

b) Butter dish

c) Preserve dish

Order of service for afternoon teas

a) Beverages

b) Hot snacks- bread and butter ( for high tea only)

c) Hot toasted items

d) Sandwiches

e) Assorted items with butter and preserves

f) Scones, with butter or cream and preserves

g) Cakes and pastries

NOTE:_

i) For service of high tea, beverages should be 1st served, followed by hot snacks, together with
bread and butter. After clearving this, the following service is as of a full afternoon tea.

ii) Serve ice-cream last because of their increasingly popularity

iii) Duplicate checking system is used

iv) Toast, tea cakes and crumpets are often served on a soup plates with a silver cover on an under
plate

v) The sandwiches are dressed on silver flats and are set out on the buffet prior to service

vi) Scones and assorted buttered breads are dressed on dish papers on flats and are also set out on
the buffet

vii) Preserves are served in individual pots or in preserve dishes both of which are served on a doily
on an under plate with a preserve spoon

viii)Gateaux and pastries are dressed up on cake boards on silver flats or salvers.

RECEPTION TEA
  Also called buffet tea

 Are offered at special function and private pastries only and the food and beverage are offered
from the buffet table and not at individual table

 The buffet is set up in a prominent position in the room to create ample space for display and
presentation

vi) DINNER

 The menus are elaborate as guests have more time and leisure for eating

 Are an entertainment and people are willing to pay extra for this meals.

 Alcoholic drinks are an essential part of dinner menus

 A well-stocked wine list is offered in addition to the dinner menus

 Dinner menus will have house specialities and a real chance to sell their expensive items

 Appetisers and desserts are more accepted at the evening meals than during the day

vii) SUPPER

 The term ‘supper’ is used in European continent but it varies in purpose around the
continent

 It can be a light dinner for either early evenings or late night

 It can be a filler between two major meals ( i.e lunch and dinner or dinner and breakfast)

 A typical early evening supper consists of meals as soup, meat dish with vegetables and light
dessert and late night supper consists of a sandwich with hot cocoa or fruit.

viii)MID NIGHT SNACK

 Coffee shops and room service outlets provide some selected snacks that are available
throughout the night.

KEY WORDS

Prix fixe - A complete meal of several courses, sometimes with choices permitted, offered
by a restaurant at a fixed price.
Whitebait - The young of various fishes, especially the herring, considered a delicacy when
fried.

Chops - A piece that has been chopped off, especially a cut of meat, usually taken from the rib,
shoulder, or loin and containing a bone.

Casserole - A dish, usually of earthenware, glass, or cast iron, in which food is both baked
and served.

Legumes - A pod, such as that of a pea or bean, that splits into two valves with the seeds
attached to one edge of the valves.

REFERENCES:

1. Brian Verghese (2009); Professional Food and Beverage Service Management, Macmillan India
Limited. India. (pg 65-75,165-168).

2. Lillicrap Dennis and Cousin John (2006); Food and Beverage service, Bookpower, (7th edition),
London. (pg 69-104,269-274).

3. Michael Anker and Vinay K. Batta (1987); Basic Restaurant Theory and Practice, Longman Group
UK limited, London. (pg 160-182,198-232).

4. Andrew Sudhir (1994); Food and Beverage service Training manual, Tata McGraw-Hill
publishing company Ltd, (2nd edition), New Delhi New York. (pg 16-17,37-40).

5. Andrews Sudhir (2008); Food and Beverage Management, Tata McGraw-Hill publishing
company Ltd, (1st edition), New Delhi New York. (pg 95-125).

6. Davis B. Et all (2004); Food and Beverage management, Butterworth Heinemann, (3rd edition)
U.k. (pg 78-94).

7. Davis Bernard and Stone Sally (1985); Food and Beverage management, Heinemann
Professional Publishing Ltd, (1st edition), Oxford London. (pg 81-99).

8. Sethi Mohini (2008); Institutional food management, New Age International publishers. (pg ).

9. David Foskett Et all (2003); The Theory of Catering, Bookpower, (10th edition), London. (pg 315-
319,330-335).

10. Marzia Magris, Cathy McCreery and Richard Brighton; Introduction to Catering, Longman. (pg
17-28)