MENU 

Menu is a french term which stands for bill of fare.

It is said that in the year 1541 Duke Henry of Brunswick was seen to refer to a long slip of paper. On being asked what he was looking at he said it was a form of programme of the dishes, and by reference to it he could see what was coming and reserve his appetite accordingly. Thus we may presume that the menu developed from some such an event.
The bill of fare was very large and was placed at the end of the table for everyone to read. As time progressed the menu became smaller and increased in quantity allowing a number of copies per table. Depending on the establishment and the occasion the menu may be plain or artistic in its presentation. 

FRENCH CLASSICAL MENU

  

The number of courses on a menu, and dishes within each course, depends on the size and class of the establishment. In an establishment where full food preparation and service brigades are in full operation a full menu may be offered.  French classical menu used to comprises of seventeen courses arranged in a particular sequence or pattern , but now a days 13 course or 11 course is getting popularity. In professional menu planning for lunch or dinner dishes are selected from the thirteen courses and arranged in the same sequence

1.Hors d'oeuvres:

a. Classical horsd’oeuvres.

b. Horsd’oeuvres/ Horsd’oeuvre varies.

 Classical horsd’oeuvres-- These are very expensive and each has a unique standard of service. When served they are not served accompanied with any other starter. Hence they are also referred to as single horsd’oeuvres. Since they are served as substitute to the inexpensive horsd’oeuvres they are also referred to as horsd’oeuvre substitute..Each classical starter or horsd’oeuvre has it’s unique standard of service. Unique standard of service mean

 a) Each has it’s own unique set of cutlery to eat.

 b) Each has it’ own set of accompaniments.

c) Each of them is served in a style typical to only itself.

Few classical horsd'oeuvres.

a. Caviar./ “caviare”:Its roe(egg) of sturgeon fish

b. Smoked salmon/ “Saumon fume”.

c. Smoked trouts /“Truit fume”.

d. Smoked Eel. In French it is referred to 

e.Pate maison : Goose or chicken liver, cooked , sieved  and well seasoned.

f.Melon Frappe : Chilled Melon

2 - Potage / Soup

Soup also act as an appetizer for the further courses to come. Soups like clear soup(consommé) and the other a thick soup (crème, veloute, puree) are served during this course. Although it must be noted that the clear soup is always placed first on the menu. It includes all hot & cold soup.

Examples of Potage : 

Consommé julienne : - clear soup garnished with strips of root vegetables

Consommé celestine : - clear soup garnished with strips of savoury pancakes.

Bisque d homard :-  thick lobster- flavored soup 

Green Bean Soup : - cream of Green Beans

Soup a l oignon : - clear onion soup

Mulligatawny :- Indian National Soup

3 - Oeuf / Egg

Oeufs are the dishes made from egg. There are many styles of cooking and preparation of eggs such as boiled, en cocotte, poached or scrambled. This course is not included in the dinner menu. 

Examples of egg dishes are:

Omelette espagnole – Flat omelette with onions, peppers and tomatoes

Omelette aux tomates : - tomato omelette

Omlette aux champignons : - mushroom omelette

Oeuf poche florentine : - poached egg on a bed of spinach coated with cheese sauce & gratinated 

Oeuf brouille au lard : - scrambled egg with bacon. 

4 - Farinaceous / Farineaux / Pasta or Rice

This is Italy's contribution to the courses of the menu. It includes different kinds of rice and pasta preparations. Pasta dishes are spaghetti, lasagne and gnocchi. There are more than 200 varieties of pasta. The ingredients, size, shape and colour determine the type of pasta. 

Examples of farinaceous dishes are: 

Spaghetti napolitine – spaghetti in a tomato- and garlic- flavoured sauce.

Ravioli : - noodle type pasta filled with a variety of stuffing, such as chicken, beef, and spinach

Cannelloni : - rolls of ravioli paste filled with stuffing as for ravioli.

Gnocchi romaine – semolina based.

Spaghetti bolognaise – spaghetti blended with minced lean beef with rich brown sauce.

This is Italy's contribution to the

4 - Farinaceous / Farineaux / Pasta or Rice

 courses of the menu. It includes different kinds of rice and pasta. Pasta dishes are spaghetti, lasagne and gnocchi. There are more than 200 varieties of pasta. The ingredients, size, shape and colour determine the type of pasta. 

Examples of farinaceous dishes are: 

Spaghetti napolitine – spaghetti in a tomato- and garlic- flavoured sauce.

Ravioli : - noodle type pasta filled with a variety of stuffing, such as chicken, beef, and spinach

Cannelloni : - rolls of ravioli paste filled with stuffing as for ravioli.

Gnocchi romaine – semolina based.

Spaghetti bolognaise – spaghetti blended with minced lean beef with rich brown sauce.

5 - Poisson / Fish

Poisson are the dishes made from fish. Fish, being soft-fibred,prepares the palate for the heavier meats that follow. Ideal fish for dinner menu compilation are: Sole, Salmon, Halibut, Escallops, etc. Rarely seen on a menu for the evening meal are: Cod, Bass, Haddock, Brill, Hake, and Plaice. 

Examples of fish dishes are:

Sole meuniere : - Sole shallow fried in butter.

Sole colbert : - Sole, flour, egg and bread crumbed and deep fried. (fillets). 

Darne de saumon grillee, sauce bearnaise – salmon cutlet grilled with an egg- and butter based sauce flavoured with tarragon.

Homard Newburg : - Lobster served with thickened sauce of fish stock and cream flavoured with brandy and finished with butter.

6 - Entrée / Entree

Entrées means to enter in english its the first meat course.Entrées are generally small, well garnished dishes which come from the kitchen ready for service. They are always accompanied by very rich gravy or sauce when releve follow entrée then potatoes and vegetables are not served with the latter; if, however a releve does not follow the entrée they would be served with the dish.

Examples of this type of dish are : 

Poulet saute chasseur : - saute chicken in a rich brown sauce flavoured with tomatoes and mushroom.

Chateaubriand : - double fillet steak grilled. 

Steak Daine : - minute steak shallow fried and flavoured with onions and mushrooms finished with red wine or cream.

7 - Sorbet / Sorbet

Because of the length of the French classical menu, this course is considered to be the rest between courses . It counteracts the previous dishes, and rejuvenates the appetite for those that are to follow. It is water and crushed ice slush flavoured as a rule with champagne and served in a glass.  Russian Cigars are also a part of this course.

Examples of sorbet :

Lemon Sorbet

Champagne Sorbet

Calvados Sorbet

Peach Sorbet

Raspberry Sorbet

8 - Releve  / Joints 

This is the main meat course on the menu, Releves are normally larger than entrees and take the form of butcher’s joints which have to be carved. These joints are normally roasted. A sauce or a roast gravy with potatoes and green vegetables are always served with this course.

The Dish may contain any of the following:

Lamb (Agneau) Chicken (Poulet)

Beef (Boeuf) Duckling (Caneton)

Veal (Veau) Fowl (Poulard)

Ham (Jambon) Tongue (Langue)

Pork (Porc)

Some Examples of Releve:

Contrefilet de boeuf roti a l anglaise : - boned and roasted sirloin of beef.

Carre d agneau roti : - roast best end of lamb

Cuissot de porc roti puree de pommes : - roast legg of pork with apple sauce.

Gigot d agneau roti sauce menthe : - roast leg of lamb with mint sauce 

9 - Rôti / Roast

At this stage the balance of the courses is gradually returning from heavy to light. Roast always contain roast of game or poultry: - chicken, turkey, duck, pheasant, quail. Each dish is accompanied by its own particular sauce and gravy, with a green salad served separately  on a cresent shaped dish.

Example of Rôti are :

Roast chicken

Braised duck

Roast quail

10 - Legumes / Vegetables

We now have a vegetable dish served only with its accompanying sauce.  These are vegetable dishes that can be served separately as an individual course or may be included along - with the entrée, relevé or roast courses. 

Examples of Legumes:

Pommes au four: - baked jacket potato

Champignons grilles : - grilled mushrooms

Choufleur mornay: - cauliflower with a cheese sauce.

Haricots verts au beurre: - French beans tossed in butter

11 - Salades / Salad

Various types of salads which are served during this course.

Examples of salades are:

Salade francaise : - lettuce, tomato, egg, & vinaigrette dressings.

Salade vert: - Lettuce, watercress, cucumber and green pepper.

12 - Buffet Froid / Cold Buffet 

In this course Chilled meat(small) pieces are served. 

Examples of cold buffet items are: 

Poulet roti : - Roast chicken

Ham in Parsley Aspic (Jambon Persillé)

Caneton Roti: - Roast Duck

Mayonnaise d hommard: - lobster mayonnaise

13 - Entremets / Sweets

Entremets on a menu refers to sweets. This could include hot or cold sweets, gateaux, soufflés or ice-cream. 

Examples of Entrements:

Crepe suzette : - pancakes in a rich fresh orange juice and  flamed with brandy.

Ananas Flambes au kirsch: - Pineapple flamed with cherry flavoured liquor.

Peche Melba: - Vanilla Ice cream topped with a peach coated with a raspberry jam sauce and decorated with cream.

Bombes : - various Ice cream sweets.

14 - Savoureux / Savory 

A dish of pungent taste, such as anchovies on toast orpickled fruit. They are seved hot on toast or as savoury soufflé.Welsh rarebit, Scotch woodcock, Canape diane are some of the examples. 

Welsh rarebit: - Cheese sauce Flavoured with ale on toast gratinated.

Canape Daine :- Chicken livers rolled in bacon and grilled, placed on a warm toast.

Champignons sur croute: - mushrooms on toast.

15 - Fromage / Cheese

Fromage is an alternative to the outdated savoury course, and may be served before or after the sweet course. It is usually served with butter, crackers and occasionally celery.Gouda, Camembert and Cheddar are some examples of cheese.All type of cheese may be offered together with appropriate accompaniments, the ideal cheese board will combine hard, semi-hard, soft or cream, blue and fresh cheese.

Cheese	Type	County
Cheddar	Hard	England
Edam	Hard	Holland
Brie	Soft	France
Demi-Sel	Soft	France
Ricotta	Fresh	Italy

16 - Dessert / Cut Fruits & Nuts

Dessert is a course that typically comes at the end of a meal. All forms of fresh fruit and nuts may be served in this course. Common desserts include cakes, cookies, fruits, pastries and candies.

All forms of Fresh Fruits Platter

All forms of Dry Fruits  nuts may be served accompanied by castor sugar and salt

17 - Boissons / Beverage

All types of hot or cold beverage,Tea,Coffee etc. are served. Always remember that while compiling menus beverages are not counted as a course.

Examples are:

Coffee: Cafetiere, Iced, Filter, Speciality, Decaffeinated.

Tea: Indian, Ceylon, Earl Grey, Darjeeling, Orange Pekoe, Tisane

DUTIES AND RESPONSIBILITIES OF FOOD AND BEVERAGE SERVICE staff

RESTAURANT MANAGER:

POSITION: MANAGER

REPORTS TO:  1. GENERAL MANAGER

                             2. FOOD & BEVERAGE MANAGER

JOB SUMMARY: To attain the required profit margin for the assigned outlet and to look after the smooth running of outlet operations while maintaining the reputation.

1. Budgeting for a financial year.
2. Leading the restaurant service team, motivating them & getting best out of them.
3. Check mis-en-scene and mis-en-place done by the team.
4. Control expenses of the restaurant.
5. Develop innovative ways to create sales of the restaurant by up-selling menu items,suggestive selling, food promotion merchandising etc.
6. Meet and greet guests and develop a personal repo to ensure continued patronage.
7. Schedule staff rotations and duties and organise extra hands when required.
8. Ensure the safety and hygiene of the restaurant.
9. Maintain discipline and conduct staff appraisals
10. Coordinate with the chef for menu offers and operational coordination.
11. Coordinate with other departments for the smooth supply of operational supplies.
12. Responsible for proper billing and cash recovery for services rendered.
13. Resolve guest and staff complaints and grievances
14. Represent the restaurant in Food and Beverage meetings.
15. Conduct periodic competition analysis

restaurant Hierarchy/ staff TERMINOLOGY
American	English	French
Restaurant Manager	Restaurant Manager	Gérant de restaurant
Senior Captain	Restaurant Supervisor	Maître d'hôtel
Captain	Head Waiter	Chef de Rang
Steward	Waiter	Commis de Rang
Busboy	Assistant Waiter	Commis de Barasseur 1
Carver	Carver	Trancheur
Wine Waiter	Wine Butler	Sommelier

ATTRIBUTES REQUIRED IN FOOD AND BEVERAGE PERSONNEL

Attributes are the qualities required , when we talk in terms of Food & Beverage service personnel these are the qualities required by a service staff.

1. Professional & Hygienic appearance: As food and beverage staff are front line staff interacting with guest so they are the brand builder. following points should be kept in mind.

.Shower on daily basis.

.Use Deodorants

. Use light aftershave and perfumes.

.Sufficient rest and exercise to keep one healthy to cope up with the pressure and stress of work.

. Hands should be clean with trimmed nails.

Clean and well ironed clothes.

.Females should always tie her hairs either in Bun or tied back with no flicks.

.No nail varnish.

.Females should wear light make up.

Minimum jewelry try not to make it more then 3.

.Shoes must be clean and comfortable for long working hours conditions.

Teeth should be brushed twice.

.Males should be clean shaven & if moustache it should be neatly trimmed.

. Cuts and burns should be covered with the correct dressings.

. Avoid "mannerism" such as running your fingers through your hair, chewing gum etc.

2.KNOWLEDGE OF FOOD AND DRINK

As the food and beverage service personnel acts as a salesman they should have complete knowledge about Menu and wine list , their accompaniments their covers etc. 

3.PUNCTUALITY

Belatedness shows lack of interest in work.

4.LOCAL KNOWLEDGE

Service staff should have certain knowledge of the local area so that they are able to advice guest in regards to local sightseeing,entertainment avenues their opening closing time, mode of transport available etc

5.SMILING FACE
The ability to smile at the right time pays dividends. With these attributes the staff will help the management by becoming good sales people.

6.ATTITUDE TOWARDS CUSTOMER
A positive approach towards customer, anticipating customers need is of utmost importance in hospitality Industry.

7.SHARP MEMORY
To give personalized service to customer we need to remember their names , likes and dislikes.

8.HONESTY 
Honesty towards customer as well as towards Management is very important.Trust acts as an inspirational factor for the customer & for the good team spirit of staff.

9.LOYALTY
Loyalty towards the Management showing respect.

10.Customer satisfaction
The food and beverage service staff must see that the guests have all they require and are completely satisfied. It is of great importance to anticipate a customer’s needs. If he/she is comfortable in the surroundings then this is because of the warm and friendly atmosphere in the food service area, and the team spirit amongst the waiting staff

11.Complaints
The staff should have a pleasant manner, showing courtesy and tact, an even temper and good humour, and never displeasure even though at times things may be difficult. They should never argue with a customer and, if they cannot deal with the situation, it should be referred immediately to a senior member of the team who, because of his/her greater experience, will be able to calm the guest and put right any fault. Remember loss of time in dealing with complaints only makes the situation worse.

12.Sales ability
As has already been mentioned, the staff work in the front of the house – the food service area – and they, to a large extent, reflect the image of the establishment. They are salespeople and must therefore have a complete knowledge of all forms of food and drink and their correct service.

13.Sense of urgency
So that the establishment has the maximum amount of business over the service period with as high a net profit as possible, the staff must develop a sense of urgency.

14.Conduct
The staff’s conduct should be impeccable at all times, especially in front of customers. The rules and regulations of an establishment must be followed, and respect shown to all senior members of staff.

15.Personality
The staff must be tactful, courteous, good humored and of an even temper. They must converse with the customer in a pleasing and well spoken manner and the ability to smile at the right time pays dividends. With these attributes the staff will help the management by becoming good sales people.