Task for Helen Rumshina

1. Make the dictionary to the text.

2. Find  illustrations to the text.

3. Find  video to the text.

The Menu

A menu represents the range of food and beverage items offered in a restaurant. When the menu is represented on a card, it is referred to as the Menu Card. Great pains are taken in compiling the menu card which should not only be attractive but informative and gastrono- mically sound as this reflects the quality of the restaurant, jln a restaurant there are two different types of menus which are differen­tiated by the manner in which they are priced:

            A la carte Menu in which each food item is separately priced in order to give the guest a choice to suit his taste and budget. The choice offered in various courses are many.

Table d’hote Menu in which the entire meal is priced and charged, irrespective of whether the guest has the complete meal or not. Sometimes there are choices of individual courses within a completely priced meal. A restaurant may offer two table d'hote menus where a guest has a choice of a meal.     

The classical French menu consists of eleven courses. The number of courses are restricted in modern times to an appetiser, soup, main dish and sweet dish. Coffee may be served after it. A course is a food item eaten at a particular time and sequence during a complete meal.

French	English	Examples
Hors d'oeuvres	Appetisers	Oysters, smoked salmon, caviar,                                  shrimp cocktail
Potage	Soup	Creme of tomato soup, vishychoiss
Poisson	Fish	Fish a l'anglaise, Sole de Bonne Femme
Entree	First meat dish	Noisette d'Agneau, Jambon
Releve	Main meat disli	Pepper steak, Chateau-briand
Sorbet	Flavoured ice	Sorbet Vanilla (cigars may be offered at this stage)
Roti	Roast of game birds or joints	Roast turkey, Ox knuckles
Legumes	Vegetables	Tomato farcis
Entremets	Sweet dish	Baba au rhum, crepe suzette, choux chantilly
Savoureux	Savoury	Cheese and crackers
Dessert	Dessert	Fruit and nuts

Training Methodology

Distribute copies of the menu card of your restaurant to waiters  and explain the following:

1.               The various food and beverage items on your menu card.

2.                The price of various items mentioned in the menu.

3.                  Briefly how each food item is prepared and how it finally looks when presented to the guest.

4.                The garnish and accompaniments of each dish.

TRAINING AIDS         Copies of the menu card of your restaurant.

A la cart Menu

Table d’hote menu

1. Make the dictionary to the text.

2. Find  illustrations to the text.

3. Find  video to the text.

Grooming

Grooming is one of the most important features of a waiter. Since he is in direct contact with the guests of the restaurant, he projects the standards of the establishment. A well –groomed waiter represents qualities such as hygiene, sanitation, professionalism  and the style of management of his establishment. Here are some tips for a waiter:

Waiter:

1.                   Hair should be cut close.

2.                   The uniform should be spotless and well ironed.

3.                   A tight or oversized uniform gives a sloppy appearance.

4.                   Nails should be well manicured and hands absolutely clean.

5.                   This is important especially since the waiter serves the guest with his hands and is under constant surveillance.

6.                   Guard against body odours or the smell of cheap perfumes.

7.                   Shoes should always be polished, and of a conservative style.

8.                   A close shave is necessary befory entering the restaurant.

9.                   Stubbles of a bread or moustache could look uncomely

10.                Bed breath could be nauseating to a guest sinse the waiter speaks to the guest at close proximity.

Waitress:

1.   The apron and hairband should always be clean.

2.   High heels could be hazardous during service. Flat shoes with sturdy heels are advisable.

3.    Stockings should be clean.

4.    Light make-up to project a professional working lady's image is preferred.

5.    Excessive jewellery should be avoided.

6.    A very strong perfume could nauseate a guest. A fresh light cologne would be preferable.

 

    Tablecloths                          Slipcloth                      Buffetcloth

Serviettes/Napkins

Chinaware

Examples of Chinaware with Standard Sizes

Dinner plate

Starter plate

Sweet plate

Side plate

Fish plate

Soup plate

Salad plate

Coffee cup

Tea cup

Coffee Demi-Tasse

Tea Pot

Other Chinaware

 

Milk/Cream Jug

Coffee pot

Sugar pot

Butter dishes

Ashtray

Egg cup

Soupe cup

Platter

Glassware

Water Goblet 10 oz

Red Wine Glass 7 oz

Champagne Tulip 6-8 oz

Champagne Flute 8 oz

White Wine Glass 5¹/₂ oz

Cherry Glass 7 oz

Brandy Snifter/

Brandy Balloon 8 oz

Beer Goblet 10-12 oz

Parfait glass  4 o

Beer tankard ¹/₂  pint

Coctail glass ²/₃ oz

Champagne saucer 6 oz

Roly Poly Glass 9 oz

Liqueur Glass 6 oz

Old Fashioned Glass 9 oz

Tom Collins Glass 12 oz

Hi-ball glass 8oz

Juice Glass 5 oz