Menu

1. Definition
2. Types( Ala Carte,Table d’Hôte,Cyclic,Pri Fixe)
3. Types of services – American (Pre platted), English and Butler, family service and gueridon service
4. Buffet( tools and equipments used in buffet setup) 
5. Importance of Menu
6. French Classical Menu(17 course)
7. 3 and 5 Course menu – examples of few famous cuisines (French, italian, american, indian)
8. Sequence of service

    1.1 Definition of a Menu

 

Presentation –What-is-a-Menu

        A menu is a list of food and beverages offered in a restaurant. It shows the options available for customers to order and may include            descriptions and prices.

     1.2 Types of Menus

• À la Carte: Menu with individually priced dishes. Customers choose and pay for each dish separately.
• Table d’Hôte: A set menu with a fixed price for multiple courses. Less choice but more economical.
• Cyclic Menu: A menu that repeats after a specific period, often used in cafeterias and schools.
• Prix Fixe (Pre-Fixe): A fixed price menu where customers choose a set number of courses for a single price.

     1.3 Types of Services

• American Service (Pre-Plated Service): Food is prepared and plated in the kitchen and then served to guests.

 

 

 

 

 

 

• English Service (Butler Service): The server presents food on a tray, and guests serve themselves.
• Family Service: Large dishes are placed on the table, and guests serve themselves in a family setting.
• Gueridon Service: Food is partially prepared in the kitchen and finished in front of guests on a small trolley.

     1.4 Buffet

        A buffet is a self-service meal setup where guests serve themselves from a variety of dishes.

       Tools and Equipment Used in Buffet Setup:

• Chafing dishes to keep food warm
• Serving spoons, ladles, and tongs
• Plates, bowls, cutlery, and napkins
• Tablecloths and skirting for tables
• Signage for dishes (name tags)

    1.5 Importance of Menu

• Guides guests on available food and beverages.
• Helps in deciding the cost of a meal.
• Reflects the theme and style of a restaurant.
• Assists in kitchen management and inventory control.

    1.6 French Classical Menu (17 Courses)

      Hors-d’œuvre (Appetizer) – Example 1: Stuffed Mushrooms, Example 2: Prawn Cocktail

      Potage (Soup) – Example 1: French Onion Soup, Example 2: Cream of Tomato Soup

     Oeuf (Egg Dish) – Example 1: Quiche Lorraine, Example 2: Eggs Florentine

     Farinaceous (Pasta or Rice) – Example 1: Spaghetti Carbonara, Example 2: Mushroom Risotto

     Poisson (Fish Course) – Example 1: Grilled Salmon with Dill Sauce, Example 2: Sole Meunière

     Entrée (First Meat Course) – Example 1: Chicken Cordon Bleu, Example 2: Duck à l’Orange

     Sorbet (Palate Cleanser) – Example 1: Lemon Sorbet, Example 2: Raspberry Sorbet

     Relevé (Main Meat Course) – Example 1: Roast Lamb with Rosemary, Example 2: Beef Bourguignon

     Rôti (Roast) – Example 1: Roast Chicken with Vegetables, Example 2: Roast Duck with Apple Sauce

     Légumes (Vegetable) – Example 1: Ratatouille, Example 2: Glazed Carrots

     Salade (Salad) – Example 1: Caesar Salad, Example 2: Waldorf Salad

     Buffet Froid (Cold Buffet) – Example 1: Cold Cuts Platter, Example 2: Assorted Terrines

     Entremet (Sweets) – Example 1: Chocolate Mousse, Example 2: Panna Cotta

     Savoury (Savoury Dish) – Example 1: Cheese Soufflé, Example 2: Welsh Rarebit

     Fromage (Cheese Course) – Example 1: Brie, Camembert, Roquefort, Example 2: Cheddar, Gouda, Blue Cheese

     Dessert (Fruits and Sweets) – Example 1: Fruit Tart, Example 2: Crème Brûlée

    Café (Coffee) – Example 1: Espresso with Petit Fours, Example 2: Cappuccino with Macarons

   1.7    3 and 5 Course Menus – Examples

• French Cuisine:
  • 3-Course: Salad, Coq au Vin, Crème Brûlée
  • 5-Course: Appetizer, Soup, Main Course, Cheese, Dessert
• Italian Cuisine:
  • 3-Course: Bruschetta, Risotto, Tiramisu
  • 5-Course: Antipasto, Soup, Pasta, Main Course, Dessert
• American Cuisine:
  • 3-Course: Caesar Salad, Steak, Cheesecake
  • 5-Course: Soup, Salad, Main Course, Side Dish, Dessert
• Indian Cuisine:
  • 3-Course: Samosa, Butter Chicken, Gulab Jamun
  • 5-Course: Soup, Appetizer, Main Course, Side Dish, Dessert

    1.8 Sequence of Service

1. Greet and seat the guest.
2. Present the menu and take the order.
3. Serve water and bread.
4. Serve starters/appetizers. 
5. Clear starter plates and serve the main course.
6. Clear main course plates and serve dessert.
7. Offer coffee/tea.
8. Present the bill and process payment.
9. Thank the guest and bid farewell.

Quiz –

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                                                   2.  MEALS

• Types of meals( Breakfast, Brunch, Lunch, High Tea, Dinner, Supper)
• Types of Breakfast( American, English, Continental, Indian)
• Mise en scene, Mise en Place – Definition and examples 
• Cover, Pax, Equipments required for table setup in restaurant – Glassware, crockery, cutlery, tableware
• Side Station(things used to kept inside Side Station)
• Room Service or In Room Dining – Definition, how it works (The whole process) and equipments                                                      

     2.1. Types of Meals

• Breakfast: The first meal of the day, usually eaten in the morning. Examples: Eggs and Toast, Pancakes with Syrup.
• Brunch: A combination of breakfast and lunch, typically eaten late morning. Examples: Omelette with Salad, French Toast with Bacon.
• Lunch: A midday meal, lighter than dinner. Examples: Grilled Chicken Salad, Pasta with Marinara Sauce.
• High Tea: A light early evening meal with tea, sandwiches, and pastries. Examples: Scones with Clotted Cream, Finger Sandwiches.
• Dinner: The main meal of the day, usually in the evening. Examples: Steak with Vegetables, Chicken Curry with Rice.
• Supper: A lighter evening meal, often after dinner. Examples: Soup with Bread, Cheese and Crackers.

   2.2 Types of Breakfast

• American Breakfast: Eggs (any style), Bacon or Sausage, Toast, Pancakes, Juice, and Coffee.
• English Breakfast: Eggs, Bacon, Sausages, Baked Beans, Grilled Tomatoes, Mushrooms, and Toast.
• Continental Breakfast: Bread or Croissants, Butter, Jam, Fresh Fruit, Juice, and Coffee or Tea.
• Indian Breakfast: Paratha with Curd, Idli with Sambar, Chole Bhature, Masala Dosa.

   2.3 Mise en Scene and Mise en Place

• Mise en Scene: Refers to the preparation of the dining area. Example: Setting up tables, arranging chairs, polishing cutlery.
• Mise en Place: Refers to the preparation of ingredients and tools in the kitchen. Example: Chopping vegetables, preparing sauces, organizing kitchen tools.

   2.4 Cover, Pax, Equipment Required for Table Setup in a Restaurant

 

• Cover: A complete place setting for one person. Example: Plate, knife, fork, spoon, glass.
• Pax: Refers to the number of guests or diners. Example: “A table for 4 pax” means a table for 4 guests.
• Equipment for Table Setup:
  • Glassware: Water glasses, wine glasses.
  • Crockery: Dinner plates, side plates, bowls.
  • Cutlery: Knives, forks, spoons.
  • Tableware: Napkins, tablecloths, salt and pepper shakers.

   2.5 Side Station (Items Kept Inside)

• Cutlery (extra knives, forks, spoons)
• Crockery (extra plates, bowls)
• Glassware (water glasses, wine glasses)
• Napkins, Tablecloths
• Condiments (salt, pepper, sauces)
• Service trays and tray stands
• Order pads, pens

   2.6 Room Service or In-Room Dining

• Definition: A service that delivers food and beverages to guests in their rooms in hotels.
• How It Works:
  • Guest places an order via phone or digital menu.
  • Order is prepared in the kitchen.
  • Food is placed on a tray or trolley, covered to maintain temperature.
  • Staff delivers the order to the guest’s room, sets up the meal, and presents the bill.
  • After eating, the guest can call for the tray to be picked up.
• Equipment Used:
  • Tray or trolley with covers
  • Condiment set (salt, pepper, sauces)
  • Napkins, cutlery, and crockery
  • Order pad and billing folder

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                                                   3. BAR

     3.1 Introduction

        A bar is a place where alcoholic and non-alcoholic drinks are served. It can range from a simple counter to a sophisticated                               establishment, providing a space for socializing and relaxation.

      3.2 Types of Bar

• Dispense Bar: A basic setup focused on serving drinks quickly. Often found in casual settings or smaller venues. Example: Local pub.
• Cocktail Bar: Specializes in mixed drinks and cocktails, often with a wide range of spirits and garnishes. Example: High-end cocktail lounges.
• Floating Bar: A mobile or temporary bar setup that can be relocated or used at events. Example: Bar on a cruise ship or at outdoor events.

     3.3 Tools and Equipment

Presentation – Bartenders-Essential-Tools

• Shakers: Used to mix and chill cocktails. Example: Boston shaker, cobbler shaker.
• Jiggers: Measures precise amounts of liquor. Example: 1 oz/2 oz jigger.
• Muddlers: Crushes ingredients like herbs and fruits. Example: Wooden or metal muddler.
• Strainers: Filters out solids from mixed drinks. Example: Hawthorne strainer, fine mesh strainer.
• Bar Spoon: Stirs and layers drinks. Example: Long-handled spoon.
• Bottle Openers: Opens bottles of beer and other beverages. Example: Classic winged opener.
• Ice Buckets: Keeps ice cold and accessible. Example: Stainless steel or plastic buckets.
• Glassware: Different types for various drinks. Example: Highball glasses, martini glasses, wine glasses.
• Cutting Boards and Knives: For preparing garnishes and fruits. Example: Wooden board, paring knife.

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                                                     4. BEVERAGE

•   What is a beverage?
• Non Alcoholic( Water ( RO/Tap, packaged Drinking water, Mineral, and Sparkling ), Tea (A. Tea – Black, Green and Matcha   B. Herbal Tea – Chamomile Tea, Moroccan mint tea C.  Fusion Tea – Earl Grey tea, Ginger tea, Lemon tea), Coffee(What is coffee, beans and types of coffee, de cafe coffee) , Aerated Drinks)
• Wine ( Various Grape Varieties, Making Process, Types, Styles,Famous region, Brand Names, Service of Wine, Food Pairing)
• Beer ( Types, Making Process, Brand Names with countries, Glasses)
• Spirits ( Whisky, Rum, Vodka, Gin, Taquila, Brandy) – Raw material, fermentation , distillation, examples with countries and glasses and chasses/ mixturesLiqueurs – Definition and 10 exampleswith base spirit, flavour and country of origin
• Cocktails ( Parts, methods of making cocktails and 10  Classic Cocktails with Recipes) 

     4.1 What is beverage ?

        A beverage is any liquid that can be consumed, including water, tea, coffee, soft drinks, and alcoholic drinks.

     4.2 Non-Alcoholic Beverages

• Water
  • RO/Tap Water: Water that comes from a tap or is purified through reverse osmosis.
  • Packaged Drinking Water: Bottled water, often purified and treated.
  • Mineral Water: Water from natural springs with minerals.
  • Sparkling Water: Carbonated water with bubbles.

• Tea

Presentation – The-Story-of-Tea

• • A. Tea
    • Black Tea: Fully oxidized tea, strong flavor. Example: Assam Tea.
    • Green Tea: Unoxidized tea, lighter flavor. Example: Sencha.
    • Matcha: Finely ground green tea powder. Example: Japanese Matcha.
  • B. Herbal Tea
    • Chamomile Tea: Made from chamomile flowers, calming effect.
    • Moroccan Mint Tea: Green tea with mint, popular in Morocco.
  • C. Fusion Tea
    • Earl Grey Tea: Black tea flavored with bergamot oil.
    • Ginger Tea: Tea flavored with fresh ginger.
    • Lemon Tea: Tea with lemon for a citrus flavor.

3. Coffee

• What is Coffee?: A brewed drink made from roasted coffee beans.
• Beans and Types:
  • Arabica: Mild, aromatic.
  • Robusta: Strong, bitter.
• Types of Coffee:
  • Espresso: Strong, concentrated coffee made by forcing hot water through finely ground coffee beans.
  • Latte: Espresso with steamed milk and a small amount of foam on top.
  • Cappuccino: Espresso with steamed milk and a thick layer of foam.
  • Macchiato: Espresso with a small amount of steamed milk or foam on top.
  • Americano: Espresso diluted with hot water to create a lighter flavor similar to drip coffee.
  • Black Coffee: Coffee brewed without any milk or cream.
• Decaf Coffee: Coffee with most caffeine removed.

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                                                          4.3  Wine

     What is Wine?

       Wine is an alcoholic beverage made from fermented grapes or other fruits. The fermentation process converts the sugars in the fruit            into alcohol.

    Wine Making Process

• Crushing: Grapes are crushed to release their juice.
• Pressing: Juice is separated from the grape skins and seeds.
• Draining: Free-run juice is drained off from the pressed grapes.
• Fermentation: Yeast converts the sugar in the juice into alcohol and carbon dioxide.
• Maturation and Aging: Wine is aged in barrels or tanks to develop flavors.
• Bottling: Wine is filtered, possibly blended, and then bottled for sale.

    Types of Wine

• Still Wine: Non-carbonated wine, including:
  • Red Wine: Made from red or black grapes. Example: Merlot.
  • White Wine: Made from green or yellow grapes. Example: Chardonnay.
  • Rosé Wine: Made from red grapes with minimal skin contact. Example: Provence Rosé.
• Sparkling Wine: Carbonated wine with bubbles, created through natural fermentation or added carbonation. Example: Champagne.
• Fortified Wine: Wine with added spirits, increasing alcohol content. Includes:
  • Port: Sweet, rich wine from Portugal, often enjoyed with cheese.
  • Sherry: Fortified wine from Spain, available in styles like dry Fino and sweet Pedro Ximénez.

    Styles

• Color: Red, White, Rosé.
• Tannin: Astringency from grape skins, found in red wines. Example: Cabernet Sauvignon.
• Acidity: Freshness and crispness, found in white wines. Example: Sauvignon Blanc.
• Body: Weight and richness, from light to full-bodied. Example: Pinot Noir (light), Merlot (full-bodied).
• Sweetness: From dry to sweet, depending on residual sugar. Example: Dry Champagne (dry), Sauternes (sweet).
• Aromas and Flavors: Fruits, spices, herbs. Example: Citrus in Sauvignon Blanc, Berry in Pinot Noir.

   Famous Regions and Wines

• Bordeaux: France, known for blends of Cabernet Sauvignon and Merlot. Example: Château Margaux.
• Chablis: France, known for Chardonnay. Example: Domaine William Fèvre.
• Burgundy: France, known for Pinot Noir and Chardonnay. Example: Domaine de la Romanée-Conti.
• Napa Valley: USA, known for Cabernet Sauvignon and Chardonnay. Example: Opus One.
• Barossa Valley: Australia, known for Shiraz. Example: Penfolds Grange.
• Marlborough: New Zealand, known for Sauvignon Blanc. Example: Cloudy Bay.
• Rhone Valley: France, known for Syrah and Grenache. Example: Château de Beaucastel.
• Loire Valley: France, known for Sauvignon Blanc and Chenin Blanc. Example: Domaine Didier Dagueneau.

   Service of Wine

• Serving Temperature:
  • Red Wines: Room temperature or slightly below (60-65°F / 15-18°C).
  • White Wines: Chilled (45-50°F / 7-10°C).
  • Sparkling Wines: Well chilled (40-45°F / 4-7°C).
• Glassware:
  • Red Wines: Larger, rounded glasses.
  • White Wines: Smaller, tulip-shaped glasses.
  • Sparkling Wines: Flutes or tulip glasses.

   Food Pairing

• Red Wine: Pairs well with red meats. Example: Cabernet Sauvignon with steak.
• White Wine: Pairs well with seafood and poultry. Example: Chardonnay with grilled chicken.
• Rosé Wine: Versatile with light dishes. Example: Rosé with Mediterranean salad.
• Sparkling Wine: Great with salty or fried foods. Example: Champagne with fried calamari.
• Sweet Wine: Matches well with desserts or spicy dishes. Example: Sauternes with blue cheese.

   4.4 Beer

• Types
  • Lager: Light, crisp. Example: Budweiser.
  • Ale: Stronger, richer. Example: Guinness.
• Making Process
  • Brewing: Combining malted grains, hops, water, and yeast.
  • Fermentation: Yeast converts sugars to alcohol.
• Brand Names with Countries
  • Heineken: Netherlands
  • Corona: Mexico
  • Guinness: Ireland
  • Budweiser: USA
  • Sierra Nevada: USA
  • Chimay: Belgium
  • Pilsner Urquell: Czech Republic
  • Hoegaarden: Belgium
  • Sapporo: Japan
  • Stone Brewing: USA
• Glasses
  • Pilsner Glass: For lagers.
  • Pint Glass: For ales and stouts.

   4.5 Spirits

 

• Whisky
  • Raw Material: Grain (corn, barley).
  • Fermentation: Yeast converts grain sugars to alcohol.
  • Distillation: Alcohol is separated from impurities.
  • Examples: Scotch (Scotland), Bourbon (USA).
  • Glass: Whisky Glass or Tumbler.
• Rum
  • Raw Material: Sugarcane or molasses.
  • Fermentation: Yeast converts sugars to alcohol.
  • Distillation: Alcohol is purified.
  • Examples: Havana Club (Cuba), Captain Morgan (Jamaica).
  • Glass: Highball Glass.
• Vodka
  • Raw Material: Grain or potatoes.
  • Fermentation: Yeast converts sugars to alcohol.
  • Distillation: Highly distilled for purity.
  • Examples: Grey Goose (France), Smirnoff (Russia).
  • Glass: Shot Glass.
• Gin
  • Raw Material: Grain.
  • Fermentation: Yeast converts sugars to alcohol.
  • Distillation: Infused with botanicals like juniper.
  • Examples: Bombay Sapphire (UK), Tanqueray (UK).
  • Glass: Gin and Tonic Glass.
• Tequila
  • Raw Material: Blue agave.
  • Fermentation: Agave sugars are fermented.
  • Distillation: Alcohol is purified.
  • Examples: Patron (Mexico), Don Julio (Mexico).
  • Glass: Shot Glass.
• Brandy
  • Raw Material: Grapes or fruit.
  • Fermentation: Fruit juices are fermented.
  • Distillation: Alcohol is concentrated.
  • Examples: Hennessy (France), Rémy Martin (France).
  • Glass: Brandy Snifter.

    4.6 Liqueurs

• Definition: Sweet, flavored spirits made from a base spirit and added flavors.
• 10 Examples:
  • Baileys Irish Cream: Base Spirit: Irish Whiskey, Flavor: Cream, Country: Ireland.
  • Amaretto: Base Spirit: Almonds, Flavor: Almond, Country: Italy.
  • Cointreau: Base Spirit: Orange, Flavor: Orange, Country: France.
  • Kahlúa: Base Spirit: Rum, Flavor: Coffee, Country: Mexico.
  • Grand Marnier: Base Spirit: Cognac, Flavor: Orange, Country: France.
  • Sambuca: Base Spirit: Anise, Flavor: Aniseed, Country: Italy.
  • Drambuie: Base Spirit: Scotch Whisky, Flavor: Honey, Country: Scotland.
  • Chartreuse: Base Spirit: Neutral, Flavor: Herbs, Country: France.
  • Creme de Menthe: Base Spirit: Neutral, Flavor: Mint, Country: France.
  • Limoncello: Base Spirit: Neutral, Flavor: Lemon, Country: Italy.

    4.7 Cocktails

• Parts
  • Base Spirit: Main alcoholic ingredient.
  • Modifier: Adds flavor or sweetness.
  • Mixer: Non-alcoholic liquid added.
• Methods of Making Cocktails
  • Shaking: Mix ingredients with ice in a shaker.
  • Stirring: Mix ingredients with ice in a glass.
  • Blending: Mix ingredients in a blender.
  • Muddling: Crush ingredients to release flavors.
• 10 Classic Cocktails with Recipes
  • Mojito: White Rum, Lime Juice, Mint, Sugar, Soda Water. Muddle mint and sugar, add rum, lime juice, and soda water.
  • Martini: Gin or Vodka, Dry Vermouth. Stir or shake gin/vodka with vermouth and ice, strain into a glass.
  • Margarita: Tequila, Lime Juice, Triple Sec. Shake tequila, lime juice, and triple sec with ice, strain into a glass.
  • Old Fashioned: Bourbon, Sugar, Angostura Bitters. Muddle sugar and bitters, add bourbon and ice, stir.
  • Cosmopolitan: Vodka, Triple Sec, Lime Juice, Cranberry Juice. Shake with ice and strain into a glass.
  • Manhattan: Rye Whiskey, Sweet Vermouth, Angostura Bitters. Stir with ice and strain into a glass.
  • Negroni: Gin, Campari, Sweet Vermouth. Stir with ice and strain into a glass.
  • Bloody Mary: Vodka, Tomato Juice, Lemon Juice, Spices. Mix vodka, tomato juice, lemon juice, and spices.
  • Daiquiri: White Rum, Lime Juice, Sugar. Shake with ice and strain into a glass.
  • Whiskey Sour: Whiskey, Lemon Juice, Sugar. Shake with ice and strain into a glass.

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                                       Important Interview Question 

25 interview questions covering a range of topics in food and beverage, hospitality, and bar operations:

1. What are the main duties and responsibilities of a Food and Beverage Attendant?
2. Can you list some common egg dishes that guests might request at breakfast?
3. Name a few brand names of alcoholic spirits and wines.
4. What is your favorite food and beverage, and why?
5. What is the difference between a cappuccino and a latte?
6. Can you name some common food allergies and how you would handle them?
7. What are special meal types like AVML, Diabetic, Kosher, and Hindu meals?
8. What is POS (Point of Sale) and how is it used in the hospitality industry?
9. What is a KOT (Kitchen Order Ticket) and why is it important?
10. Why do you want to change your job or work abroad?
11. How would you handle a situation where there is a conflict between colleagues?
12. What is menu upselling, and how would you approach it with guests?
13. How would you take an order from a guest to ensure accuracy and satisfaction?
14. What is the standard sequence of service in a restaurant?
15. What are the different types of banquet setups?
16. Can you provide a brief introduction about yourself and your experience?
17. What are the different types of pasta?
18. Can you give examples of cuisines with a starter, main course, and dessert from your previous hotel?
19. What accompaniments are typically served with a burger?
20. What accompaniments are served with an omelet or sandwich?
21. Explain your job routine, including the shift you work and your responsibilities.
22. What is the most popular dish in your restaurant, and why do you think it sells well?
23. Can you name some examples of beers and their countries of origin?
24. What are some wine names, and what is the difference between Champagne and sparkling wine?
25. Can you name a few classic cocktails?