Meals & Menu Planning In Hotel & Restaurant

Meals & Menu Planning In Hotel & Restaurant 

A. ORIGIN OF MENU

B. OBJECTIVE OF MENU PLANNING

C. TYPES OF MENU

D. COURSE OF FRENCH CLASSICAL MENU

     1. SEQUENCE

         

1. Hors d' oeuvre - Appetizer

2. Potage - Soup

3. Oeufs - Eggs

4. Farineux/Farinaceous - Pastas/Rice

5. Poisson - Fish

6. Entree - Entree

7. Releve - Joint

8. Sorbet - Sorbet

9. Roti - Roast

10. Legumes - Vegetables 

11. Salade - Salad

12. Buffet froid - Cold buffet

13.Entremets - Sweets

14. Fromage - Cheese

15. Savoureux - Savoury

16. Dessert - Fruits and nuts

17. Boissons - Beverages

     2. EXAMPLES FROM EACH COURSE

     3. COVER OF EACH COURSE

     4. ACCOMPANIMENT

E. FRENCH NAMES OF DISHES

F. TYPES OF MEALS

     1. EARLY MORNING TEA

     2. BREAKFAST 

         ENGLISH

         AMERICAN

         CONTINENTAL

          INDIAN

          HOUSE

     3. BRUNCH

     4. LUNCH

     5. AFTERNOON/HIGH TEA

     6. DINNER

     7. SUPPER