Mider, Aljianna M. FODOPR BSHM-II C58 Feb.

5, 2021

1. How did the modern menu evolve from the 17 courses of the French
Classical menu? Support your answer.
According to Bansal, S. et al (2018) a long time ago the European menu
has taken in a sequence as a classic arrangement, which is used to layout
menu as well as to point out the order of a range of courses. Nowadays full
classical Menu is rarely served except as a special dinner on banquet Menu.
There are 17 courses all together making of a French classical Menu. But in
the recent trends there are only 11 courses, which are taken out from the 17
courses. The first class Food and Beverage outlets keep the classical
selections from the 17 course menu. Compilation of Menu needs balance to
be perfect throughout the courses with especially with regards due to the
nutritional value, method of cooking, garnishing etc. Before attempting such
menu and establishment must ensure that the preparation of food a service
area are the process of classic menu sequence.

2. Service has also evolved down the centuries, what do you think are the
marked changes in service when compared to the old way of doing service?
Give examples.
Each generation is moving into a new life-stage with every passing day.
The changes in service when compared to the old way of doing a service is
because of the technology. For example, when placing food orders, todays
generations noticeably drive takeout and delivery usage, likely due to the
convenience factor, as well as their familiarity with the technology often
used for these services. Today we have our smartphone to look up restaurant
menus online. Restaurant chains should make sure that they maintain a
mobile-friendly website, and they should also strongly consider offering a
mobile app with brand and nutrition information, and ordering, payment and
delivery technology. Generally, technology have improved our service today
and made it easier and efficient for all of us.