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METHODS OF FOOD SERVICE

METHODS OF FOOD SERVICE Services of food & beverage in the Food and Beverage Operations can be carried out many ways. But during the method of service, certain factors have to be kept in mind which is as follows:- 1.     The type of establishment 2.     Time available for the meal 3.     Turnover of customers expected 4.     The cost of meal served 5.     Site of the establishment Some of the main methods of services are as follows: ENGLISH SERVICE / SILVER SERVICE/ PLATTER TO PLATE SERVICE This usually includes serving food at the table. It is a technique of transferring food from a service dish to the guest's plate from the left. Food is placed in the serving platters by the chef and transferred on to the plate to the guest by the waiter. It is a highly personalized service which adds to good will. It gives the guest the choice of selecting and quantifying the food served to him.  However skilled waiters are required for silver serv

MENU

MENU DEFINITION It is a list of food items offered for a meal along with prices whether set for individual items or for the whole meal. Menu is a list , in a specific order, of dishes to be served at a given meal For commercial establishment it will also include the prices (either set for individual items or for the whole meal), taxes and other charges applicable HISTORY AND ORIGIN OF MENU The word menu was originated in the year 1541 when the Duke Henry of Brunswick, was holding a party where was constantly referring to a piece of paper An exquisite lady was enquiring with the Duke about the food items in a nasal tone saying, “may I know”. This phrase was later converted to the word “Menu”. In 1718, we get the first recorded description of menu, where in a party the guest were able to look at the names, recipes and ingredients of the preparations in the look called “ Ecriteau” in French which means “Bill of Fare” PRESENTATION OF MENU  It is usually