Fundamentals of Foodservice Part 2 PDF

Lesson 5: The Menu LESSON LEARNING OBJECTIVES At the end of this lesson, the student should be able to: 1. recognize different functions of the menu; 2. categorize various types of menus; 3. sequentially arrange the seventeen French classical courses and five basic courses; 4. discuss fac...

Lesson 5: The Menu LESSON LEARNING OBJECTIVES At the end of this lesson, the student should be able to: 1. recognize different functions of the menu; 2. categorize various types of menus; 3. sequentially arrange the seventeen French classical courses and five basic courses; 4. discuss factors to consider in selecting dishes and the number of courses to be included in a menu; 5. recognize the importance of menu knowledge; and 6. create an appropriate menu for a business.  Menu The menu is a product offering of a food service organization that varies in the range of dishes offered and size. It is a list, in a specific order, of the dishes to be served at a given meal period, such as breakfast, lunch, or dinner. It can be presented on floor stands, posters, wall displays, tent cards, or clip-ons.  Functions of Menu 1. It provides information about what food is available, how it is cooked and presented, and at what price. 2. It presents the list of menu items in a logical order under course headings thereby making the comprehension of the menu easy. 3. It presents the overall image of the restaurant. 4. It serves as a marketing tool by appropriately describing the dishes to make them appealing to the guest. cont... 5. It dictates the needs of the operation, such as the required staff, equipment, and materials needed to efficiently prepare and serve the menu items listed to its customers. 6. It establishes key elements of financial viability, namely, price and contribution margin. Types of Menu 1. Á La Carte Menu is a French word that means “according to the card” or “customer’s order.” It is a complete list of all food served in the food service outlet. Each dish is priced separately (shows the price of each dish). Items are cooked to order, and the bill is according to the dishes ordered. cont... a. Á La Carte Menu It is a menu that offers each food and beverage item priced and served separately. b. Semi-Á La Carte Menu It offers a combination of menu items (for example: main dish, salad) and prices them as one. cont... Different Kinds of Á La Carte Menu Breakfast Menu Luncheon Menu Dinner Menu California Menu Ethnic Menu Specialty Menu Room Service Menu Lounge Menu  2. Table d’hote is a French word that means “table of the host.” Table d’hote (pronounced as tah-buhl-doht) has a limited and set number of menu items with a fixed price (fixed number of courses). It is also called a set menu, set meal, our prix fixe menu.  Menu items are often cooked in advance and bulk quantity. The price is economical and requires less staff. cont... Different Kinds of Table d’Hote (Host’s Table) Menu Banquet Menu Buffet Menu Coffee Houses Menu Cyclical Menu cont... 3. Other Types of Menu Static Menu Du Jour Menu Wine Menu Dessert Menu  Wine Pairing Rule 1: White wines are paired with seafood and white meats. A herbaceous sauvignon (pronounced as soh-vee-nyawn) blanc, a Chianti (Italian white wine and pronounced as kyahn-tee), or a season Beaujolais (French white wine and pronounced as boh-zhuh-ley) goes well with a spicy seafood dish. While Dry Rose, Light Pinot Noir (pronounced as pee-noh-nwahr), or Blush Zinfandel wine blends well with its own color, such as redfish like salmon. cont... Rule 2: Red wines go with red meats; thus, there is a right red wine for the right meat. Duck blends well with Pinot Noir, lamb pairs with Cabernet Sauvignon (pronounced as kab-er-ney-soh-vin-yohn), and full- bodied Shiraz is perfect for game dishes and peppery dishes. cont... Rule 3: Sweet wine, of course, matches well with dessert. Among those are foie gras (pronounced as fwah- grah) and Sauternes (pronounced as soh-turn). The sticky sweetness apprehends the affluent of the liver on the palate. It also blends with pork. cont... Rule 4: Champagne goes with everything. One can have it as aperitive, to have it throughout the meal, or after the meal. Activity Prepare a meal Plan for 1 week Monday Tuesday Wednes Thursday Friday Saturday Sunday day Breakfast Lunch Dinner  Menu Sequence One of the popularly known and considered luxurious full courses is the French Classic full course dinner, which consists of 12 or 17 menu items, presented in the sequence below.  Selecting Dishes and Courses The number of courses and selecting dishes to be offered depend on the following: 1. Demographic Choices 2. Availability of Seasonal Items 3. Nature of the Occasion 4. Resources of the Kitchen Staff and Equipment 5. Cost and Pricing Policy 6. For Gastronomic Reason  Menu Knowledge F&B service personnel should clearly know the following points of information regarding the menu: 1. Dishes’ names 2. What they look like 3. What they taste like 4. What are the ingredients of the dish 5. Cooking method 6. Preparation time 7. Required plate, cutlery, garnish, and condiments 8. How to serve 9. Abbreviation 10. Price Presenting the Menu Presenting a menu comes in various ways, so it is important to know the policy of your outlet. There are food service outlets where menus are already kept on each table; but in most cases, menus are presented by the waiter upon the guest’s arrival. Menu presentation Menus are typically presented on the left side of the guest. It can be presented open or unopened by saying, “Here’s the menu, sir/madam.” Never put the menu on the table and let the customers pick it up. In a group, the menu is presented first to the host or any woman.  Lesson 6: Table Reservation LESSON LEARNING OBJECTIVES At the end of this lesson, the student should be able to: 1. create a table reservation dialogue; 2. identify basic reservation procedure; and 3. demonstrate table reservation. Handling Table Reservations The following points must be noted down while making a reservation: Name of guest/caller Number of persons Date and time of reservation Contact number of guest/caller Table preference Any special request/requirement Procedures in Taking Table Reservations Procedure in Reconfirming Table Reservation Standard reconfirmation: “Good morning, Mr./Ms.. This is from the speaking.” “I would like to reconfirm your reservation for a table for this at.” “Thank you very much for making the reservation, and we look forward to serving you.” cont... Reconfirmation of a table reservation with a special request: “Good day, Mr./Ms.. This is from the speaking.” “I would like to reconfirm your reservation for a table for this at.” “A bouquet and champagne have been arranged for tonight.” “Should you have any other requests, please let us know.” “Thank you very much for making the reservation, and we look forward to serving you.”