1. RESTAURANT MANAGEMENT (HM 432)
CHAPTER 4 (Part 1)
Food and Beverage Service Areas and Equipment

2. 4.1 Origin of the Menu Bill of fare in English or menu in French
It was not presented at the table…
Programme of the dishes...
It was very large and was placed at the end of the table for everyone to read.
As time progressed the menu became smaller and increased in quantity allowing a number of copies per table.

3. 4.2 Compiling of Menus
There are a number of considerations to bear in mind when compiling a menu, namely:
Type
Assess the type of meal required
Assess the type of kitchen and staff available in relation to equipment and skills
Assess the type of food service area and its number capacity in relation to the china, silver and glassware available, the skills of food service area staff and the number of courses to be served

4. 4.2 Compiling of Menus Supplies Seasonal supplies
Local availability of supplies
Balance
Light to heavy and dark to light
Vary the sequence of preparation of each course
Change the seasoning, flavoring and presentation
Ensure that garnishes are in harmony with the main dishes

5. 4.2 Compiling of Menus Food value
Use commodities and methods of cooking which will preserve the natural nutritive properties of the raw materials
Colour
Avoid either clashes of colour or repetition of similar colour

6. 4.2 Compiling of Menus Language
The menu should be written either all in French or all in English and be easily understood by the customer
Ensure proper spelling, correct terms and the correct sequence within courses

7. 4.3 Classic Menu Sequence
The number of courses on a menu, and dishes within each course, depends on the size and class of the establishment.
In an establishment where full food preparation and service brigades are in operation a full menu may be offered. In this case the courses or sections of the menu may be divided as follows:

8. 4.3 Classic Menu Sequence Hors-d’oeuvre Soup (Potage) Egg (Oeufs)
Rice and pasta (Farineaux)
Fish (Poisson)
Entrée
Sorbet
Releve
Roast (ROti)
Vegetables (Legumes)
Salads (Salades)
Cold Buffet (Buffet froid)
Sweet (Entremet)
Savoury (Savoureux)
Cheese (Fromage)
Fresh fruit (Dessert)
Beverages
Starters
Main Courses

9. 4.3 Classic Menu Sequence 1. Hors-d’oeuvre
Are of a spicy nature in order to stimulate the appetite.
Are either served from a rotating trolley or a tray.
Examples of hors-d’oeuvre are:
Russian salad (mixed vegetable salad)
Potato salad
Anchovies
Tomato salad
Fish mayonnaise
Choux rouges — red cabbage
Egg mayonmzise

10. 4.3 Classic Menu Sequence 1. Hors-d’oeuvre
The term hors-d’oeuvre also covers any item to be served or listed on the menu before the soup, usually known as ‘hors- d’oeuvre substitutes’.
Examples of hors-d’oeuvre substitutes are:
Caviar
Shellfish cocktail — prawns or shrimps on a bed of shredded lettuce
Saumonfüme— smoked salmon
Truite fume—smoked trout
Huitres — oysters
Cocktail Florida — fruit cocktail made up of orange and grapefruit segments

11. 4.3 Classic Menu Sequence 2. Soup (potages)
Soup may also act as an appetizer for the courses to come.
Two soups are usually provided on the menu, one being a clear soup (consommé) and the other a thick soup (crème velouté, purée).
Examples of soups are:
Bisque d’homard — thick lobster flavoured soup
Crème de tomates — cream of tomato
Soup a l’oignon — clear onion soup
Bortsch — duck flathured consommé

12. 4.3 Classic Menu Sequence 3. Egg dishes (oeufs)
Examples of egg dishes are:
Omelette espagnole — flat omelette with onion, peppers and tomato
Omelette aux tomates — tomato omelette
Omelette aux champignons — mushroom omelette
Omelette fines herbes — savoury omelette

13. 4.3 Classic Menu Sequence
4. Pasta and rice dishes (farinaceous/farineux)
Examples of Farinaceous dishes are:
Spaghetti napolitaine — in a tomato and garlic flavoured sauce
Spaghetti bolognaise — with minced lean beef in rich brown sauce
Ravioli — noodle type pasta filled with a variety of stuffings such as chicken, beef spinach
Cannelloni — rolls of ravioli paste filled with stuffings as for ravioli

14. 4.3 Classic Menu Sequence 5. Fish (poissons)
The method of cooking and type of fish used may vary to some extent, but will normally be as follows:
Poached: salmon, turbot, trout (each with its appropriate garnish and accompanying sauce);
Cooked meuniêre: sole, trout, salmon (with correct garnishes);
Fried: whitebait, sole (sometimes);
Hot shellfish: lobster, crayfish, Dublin Bay prawns.

15. 4.3 Classic Menu Sequence 6. Entrées
An entrée is the first meat course on the French classical menu.
Entrées are generally small, well-garnished dishes which come from the kitchen ready for service. They are always accompanied by a very rich gravy or sauce.

16. 4.3 Classic Menu Sequence 8. Relevés 9. Roast (rôtis)
Relevés are normally larger than entrées and take the form of butchers joints which have to be carved. These joints are either poêled or roasted. A sauce or roast gravy and potatoes and green vegetables are always served with this course.
The main dish may consist of any of the following items: saddle of mutton, baron of beef, boned sirloin, braised ham etc.
9. Roast (rôtis)
Roast always consists of roast game or poultry: chicken, turkey, duck, pheasant, quail etc. Each dish is accompanied by its own particular sauce and gravy, with a green salad served separately on a crescent shaped dish. The latter is placed at the top left-hand corner of the cover.