THE GENERAL

SEQUENCE OF DISHES
• Cold foods before warm
• Light foods before heavy
• The basic sequence of courses in most western
menus is base on that of the ancient Greeks.
• The Greeks believed that in order for each courses to
be enjoyed, it must not be over powered by the
preceding course.
1. APPETIZER (HORS D'OEUVRE)
• Designed to stimulate the appetite. It can be
a small tomato, possibly presented in a
rolling cart from which several items are
served in a small plate by the waiter and set
in front of the guest.
APPETIZER
 2.SOUP ( POTAGE)
• Can be clear such as bouillon or consommé , served in
a two handled bouillon cup, accompanied by a bouillon
spoon.
SOUP ( POTAGE)
 3.EGG ( OEUFS)
• A small omelete, poached or scrambled egg.
 4.STARCHES ( FARINEAUX )
• A pasta , such as ravioli, gnocchi, spaghetti, or
sometimes, resotto.
• In Italy , pasta are served in a bowl with a fork
set in the right.
• In America, they are usually served with a fork
on the left and tablespoon on the right
STARCHES (FARINEUX)
 5.FISH (POISSON)
• Usually soft and easily digestible, meant to
prepare apitite for the following courses.
• A fish fork and a knife may be supplied to
assist in the boning of the fish.
FISH ( PIOSSON)
6.LIGHT MEAT ( ENTRÉE )
• The first meat dish: a small portion of fowl, beef,pork,
or lamb.
 7.ICE (SORBET)
• a. Sometimes fruit or liquor based , often with egg
whites to create more volume.
• b. They are usually served between courses to cleanse
the palate and prepare the stomach for the next course.
• c. Intermezzo (intermission), served during the fine
speech is given.
ICE (SORBET)
 8.LIGHT MEAT (RELEVE)

• This large course follows, or replaces the entrée.

Traditionally it is joint of meat that is carved and
served with a sauce or gravy, potatoes or
vagetables.
LIGHT MEAT (RELEVE)
 9.ROAST (ROTI)
• This courses is the "Main Event". Often served
with a small green salad.
• The salad is served from the left , with the left
hand and set above the fork.
ROAST (ROTI)
10.VAGETABLES
• The winding down of the meal, these vagetables are
usually served with the sauce.
11.SALAD (SALAT)
• Aids in the digestion after the heavy meal and cleanses
the palate.
12.COLD BUFFET ( BUFFET FROID )
• Small portion of cold meat ( ham, roast, chicken) or
fish.
13.SWEET (ENTREMETS)
• In America, this is dessert, the service might require
fork, spoon, parfait spoon.
14.SAVORIES (SAVOUREAUX)
• Usually served hot on toast, items include grilled
chicken liver and bacon, and unsweetened souffle.
15.CHEESE (FROMAGE)
• A cheese cart or platter, brought from table to table
bearing an assortment from which guest may choose.
16.FRUIT
• fresh ,dried,or candied.
17.BEVERAGES / TABACCO
• Coffee,tea,cardial, brandies, cigars and so on.....
SANDWICHES
• Is a food item, often consisting of two or
more slices of bread with one or more
fillings between them , or one slice of bread
with a topping or toppings commonly called
an open sandwich.
SANDWICHES
 SEAFOOD
• include sea water animals, such as fish, and selfish
( including molluscs and Crustacean). By extension, in
North America although not generally in the United
Kingdom, the term seafood is also applied to similar
animals from fresh water and all edible aquatic animals
are collectively referred to as seafood, however some
countries such as New Zealand they are categorized
as"Game".
SEAFOODS
 PIZZA
• is an oven baked,flat, disc- shaped bread
typically topped with a tomato sauce, cheese
( usually mozzarella) , and various toppings ,
depending on the culture. Since the original
pizza, several other types of pizza have evolved.
REGULAR SEQUENCE OF SERVICE
• Appetizer
• Soup
• Salad
• Main course
• Dessert
• Tea/coffee
• After dinner drinks
• Food and beverage servers are the front-line
personnel that provide customer service in full-
service restaurant, casual dining eateries, and
other food service establishment.
 SIGNIFICANT RESPONSIBILITIES OF WAITERS
1. They answer questions, explain menu item and special dishes,
and keep tables and dining areas clean and set for new diners.

2. Most work as part of team, helping co-workers to improve work

flow and customer service.

3. Waiters and waitresses may meet with managers and chefs before
each shift to discuss the menu and any new items or specials, review
ingredients for potential food allergies, or talk about any food safety
concerns.
 SIGNIFICANT RESPONSIBILITIES OF WAITERS

• 4. They discuss coordination between the kitchen and the

dining room and any costumer service issues from the
previous day shift.

• 5. They usually check the identification of patrons to ensure

they meet the minimum age requirement for purchase of
alcohol and tabacco products wherever those items are sold.
QUIZ
• 1-5.Give atleast five (5) Regular Sequence of Service
• True or False
• 1.Waiters they answer questions, explain menu item and special dishes, and keep tables
and dining areas clean and set for new diners.
• 2.Light meat (releve) The first meat dish: a small portion of fowl, beef,pork, or lamb.
• 3. In Italy , pasta are served in a bowl with a fork set in the right.
• 4. Sometimes fruit or liquor based , often with egg whites to create more volume.
• 5. The Greeks believed that in order for each courses to be enjoyed, it must not be over
powered by the preceding course.
Thank you