KNOW THE PRODUCT

The following skills and knowledge shall be the

focus of this module:

 Master the names and pronunciation of the dishes in the menu

 Memorize ingredients of the dishes in the menu
 Know the sauces and accompaniments
 Study the descriptions of every item in the menu
 Master common food allergens to prevent serious health
consequences
TYPES AND CHARACTERISTICS OF
MENU:

The menu is the most important controlling element

in the serving process of any restaurant type or
establishment, which is figuratively referred to as the
"authorized representative" of a restaurant because it
creates a constant link between the establishment and
the guest.
 The following dish structure is suggested when
making menu:

Specialties/Signature Dishes
Snacks (cold and hot)
Soups
1.Main Courses ( Fish, Meat and Vegetarian separately)
2.5. Desserts
6. Drink ( Alcoholic, Non-alcoholic, Hot and Cold Beverages)
Drinks are usually split into two large
categories: alcoholic and non-alcoholic.
Alcoholic drinks are divided into subsections
of Beer, Wine and Spirits.
ALCOHOL DRINKS ARE LISTED
BELOW:

1.WINE

Domestic White Sparkling Wine

Domestic Red Southern Wine
Imported White White Vermouth
Imported Red Red Vermouth
 ALCOHOL DRINKS ARE LISTED
BELOW:
2.Aperitifs ( Bitter Aperitifs and Aniseed 4. Beer (domestic and imported)
Aperitifs)

3. Spirits and liquors

5.Mixed drinks and cocktails
• Vodka

• Whiskey ( Scotch, Irish Bourbon, Canadian)

• Gin
• Rum
• Brandy, cognac, calvados
NON-ALCOHOLIC DRINK:

Soft drinks, mineral water, soft drinks, juices

Hot drinks, Coffee, Tea, Milk

 In recent years, people have come to think that
mineral water is an integral part of a good meal.

This should be included when offering water:

local mineral water

natinal mineral water
 imported mineral water ( Perrier, Evian)
 still mineral water ( without gas)
 lspring water
 table water ( Bonaqua)
A restaurant server must learn information about the
menu like cooking method, serving portions, tastes
flavors, ingredients including food allergens, cocking
time and side dishes. It is also important to know the
nutrient content of the dishes because some guests
would want to know and ask.

MENU FAMILIARIZATION
The server must never place himself in
the position where a guest does not enjoy
his/her meal or develops an allergy
because incorrect information was given
about the menu.
 It is also important to point out the following:

•Dishes that take a long time to prepare or those which might suit someone in a
hurry

•Dishes available for vegetarian or those customers with special dietary

considerations ( e.g. no dairy products or allergies to certain foods like nuts)

•Vegetables, salads, or other accompaniments that will be served with the meal
 It is also important to point out the following:

•Whether it is possible to vary the dish, e.g. replacing vegetables

with salad

•Prices of dishes not on the menu

•Ingredients used to prepare the dish

•Methods of cooking used for the dish

In some instances, for the customer to be able to make
an informed choice from the menu, they must be able to
understand the terminologies used.

Here are two reasons why the customer is unable to interpret the menu:

 They might have difficulty understanding the language. This may be

particularly true if the customer is a foreigner and does not have a sound
understanding of the written language used on the menu. In this case, the
serve should try to explain each dish clearly and slowly, pointing to pictures
where appropriate.
The menu might contain terms that are unfamiliar to the
customer because there are terms that are derived from the
French language and are used worldwide to describe a dish
or the type of cooking method used.
 Classic Menu Sequence

Over the last 100 or so years the sequence of the European

menu has taken on a classical format or order of dishes. This
format is used to lay out menus as well as to indicate the
order of the various courses.
Starters

Hors d’oeuvres (ordervs) Traditionally this course

consisted of variety of compound salads but now
includes items such as patas, mousses, fruit,
charcuterie, and smoked fish.
Soups (potages) – includes all soups, both hot and
cold.
 Starters

Egg Dish (oeufs) – There are a great number of egg dishes

beyond the usual omelets, but these have not retained their
popularity on modern menus.
Pasta and rice (farineux) – can be referred to as
farinaceous dishes, those that are made out of starch,
including potatoes and noddles.
 Main Courses

Fish (poisson) – a fish dish, both hot and cold. Fish dishes, such as smoked
salmon or seafood cocktails, are mainly considered to be hors d’oeuvres and
therefore would be served earlier in a meal.
 Entrée (antray) generally small, well granished dishes which come from the
kitchen ready for service. They are usually accompanied by a rich sauce or
gravy. Potatoes and vegetables are not usually served with this course if it is
to be followed by a main course. If this is the main course then it is usual
for potatoes and vegetables to be offered. Examples of this type of dish are
tournedos, noisettes, sweetbreads, granished, cutlets, or filled vol-a-vent
casses.
 Main Courses

Releve – main roasts or other larger joints or meat, which would be served together
with potatoes and vegetables.
Roast (roti) traditionally refers to roasted game or poultry dishes
 Vegetables (legumes) vegetables, apart from vegetables served with the Relave
or roast courses (e.g. asparagus and artichokes) served as separate course,
although these types of dishes are now more commonly served as starters
certain
 Main Courses

Salad (salade) a small plate of salad that is taken after the main
course (or courses) and is quite often simply a green salad dressing.
Cold buffet (buffet froid) a variety of cold meals and fish, cheese
and egg items together with a range of salads and dressings.
 Sorbet

Traditionally, sorbets (sometimes called ‘granites’) were

served to give a pause within meal, allowing the plate to be
refreshed. They are lightly frozen water ices, which is
usually based on unsweetened fruit juice, and might be
served with spirit, liquor or even champagne. Russian
cigarettes also used to be offered at this stage of a meal.
 After

Cheese (fromage) a range of cheeses and various

accompaniments, including biscuits, breads, celery, grapes,
and apples; can also refer to cheese-based dishes such as
souffles
Sweets (entremets) hot and cold puddings
 After

Savoury (savoureox) Simple savouries, such as Welsh

rarebit or other items on toast, or in pastry or savoury
souffles, might be served at this stage.
Fruit (dessert) Fresh fruit, nut, and sometimes candied
fruits
 Beverages

Traditionally, it refers to coffee but now, it also includes a wider

range of beverages that are generally available, such as tea, tisanes,
and chocolate and proprietary beverages.
Although listed here to indicate the sequence for meals, beverages
are not included as one of the course of a meal. Thus, if a meal is
stated as having four courses, that there are four food courses and the
beverages are in addition to these.
 Food items uses a accompaniments

Accompaniments are offered mainly to enhance the flavor of the

main dish or to counteract its richness. Depending on the nature,
style, and the extent of the menu offer, there will be a variety of
food items available to support the service of a range of dishes.
Some of these items have specific uses in particular dishes and
others are used generally across a number of dishes.
EXAMPLES OF FOOD ITEMS USED IN
FOOD SERVICE
 ITEM DESCRIPTION USE

oil made from olive pressings

• Olive oil (cholesterol free) dressings

Sauce of tomato pulp, vinegar, and

• Ketchup tomato sweetening; usually available as a grills, fish, burgers
proprietary sauce.
 aromatic vinegar, acid
• Balsamic vinegar product made from sweet dressings
grape wine, aged in cak

Vinegar flavored with

• Chili vinegar chilies oysters