3. Types: Definition: ORIGIN: Duke of Brunswick (1541) List of dishes served or made available to be served at a meal. a)Table d’hote b)A’la Carte

4. Table d’hote:Literal meaning is “Table of the host”. This is a fixed menu served at a fixed price. A’la Carte:Literal meaning is “From the card”. Dishes are priced separately and the Guest can make his/her own choice.

5. 1.Menu is a list of F & B items made available to the Guests. 2. It is a tool for the Kitchen to do all the mise-en- place for its production. 3. It gives a variety to choose dishes. 4. It sometime gives the description of each dishes in brief so that the Guest knows about the contents of the dish. 5. It is a record for cost control purpose and also to regulate the portion size.

6. A’la Carte Table D’hote Food is kept in semi-prepared form. Food is kept in fully prepared form Waiting time is more. Waiting time is less. Portions served are large. Portions served are small. Food items are individually priced and served. Menu is collectively priced. The menu is elaborate. Very less or no choice. Silver is laid according to the dishes ordered. Silver for the whole menu is laid in advance

7.  Type of Guest / Customer  Type of establishment  Location  Kind of Occasion  Meal time (Breakfast, Lunch, Dinner, Tea etc.)  Availability of raw material.  Availability of space and equipments.  manpower available for production and service.

8.  Climatic conditions  Religious ceremonies and sentiments.  Age group.  Spending power of the Guest / Customer.

9.  Repetition of Ingredients should not be there.  Repetition of colour should be avoided.  Repetition of words should be avoided.  Texture of the dishes within the Menu should be changed.  Always use correct garnishes.  Menu should be balanced.

10.  Menu Language:  Menu should be printed in one language only.  Language used should be correct.  If the menu is in French or some other foreign language, use English translations  Spelling mistakes should not be there.  Veg / Non-Veg. Items should be separate and spicy items should be marked.

11.  H ors d’oeuvres (Appetizers/Starter)  P otage (Soup/Starter)  O eufs (Egg)  F arineaux (Rice & Pasta)  P oisson (Fish/Starter)  E ntrée (First Meat course)  S orbet (Flavoured Ice) Rest course  R eléve (Main Meat course) ôti (Roast)

12.  L egumes (Vegetables)  S alades (Salad)  B uffet froid (Cold buffet) EE ntremets (Sweets)  S avoureaux (Savoury)  F romage (Cheese)  D essert (Fruit & Nuts)  B everages (Tea / Coffee)

13. 1.Russian Salad, Egg Mayonnaise, Caviar, Smoked Salmon, Canapes, Prawn Cocktail. 2.Consommes, Minestrone, Cabbage Chowder, Mulligatwany, Hot & Sour. 3. Oeufs Florentine, Oeufs Farcis, Oeufs Coccote. 4.Spaghetti Napolitaine, Canneloni, Ravioli, Fettucinni, Macaroni. 5.Poisson grille tartare, Poisson Duglere, Poisson Colbert, Poisson Meuniere.

14. 6.Poulet saute chasseur, Supreme de Vollaile, Steak diane. 7.Flavoured ice with Champagne, Cigars, Russian Cigarettes. 8.Gigot d’agneau rôti, Cuissot de porc rôti. 9.Chicken, Duck, Turkey with sauce or gravy 10.Choufleur mornay, Puree de pommes, Epinard a’la crème. 11. Vert, Francaise 12.Jambon, Galantine de volaille, Poulet Roti 13.Souffles, crêpes, Coupes. 14.Welsh rarebit, Canape diane

15. 15.Cheddar, Edam, Brie, Gorgonzola. 16.Fresh fruits and Nuts 17.Tea, Coffee