LEMBAR JAWABAN

Mata Kuliah : BAHASA INGGRIS PROFESI II Hari, Tgl : Kamis,

29 April 2021

Prog. Studi /Minat : Manajemen Perhotelan / Smt 4 Waktu : -

Nama Mahasiswa : Bryant Daffa Raka Baretha

Kelas/NIM : IV B / 1941 4031 4111 045

FB SERVICE EP 2 Menu Sequence

9 course menu

1. Bread service, snack or something before a meal.

2. Amuse-bouche, mean amuse the mouth ,small gift from the chef , biasanya ini
sebelum makanan pembuka
3. Starter course, lot different included salad in soup
4. Entrée course , before a main course , usually is a fish dish
5. Main course, biggest dish or the point of dinning experience
6. Palate cleanser, the usual food for a cleaning the mouth can be used after or before
main course
7. Cheese course, include all of cheese to serve
8. Desert course, the final course where the food served is usually a sweet dish
9. Tea and coffee service, usually after dining experience with a cup of tea or coffee as a
closings

FB SERVICE EP 3 Service style

Service style

Take a look a differens service stlye in different restaurant in the world.

1. Service traditions
 English or silver servise
As it s also called refers to a style where a server goes around to each guest
and plate food from a serving dish , using a tong or a spoon and fork in one
hand.
 French service
The course were bought out at once and guest could help themselves to the
feast this provide a grand display of food but is impractical because it is
imposible for all food to be enjoyed warm
 Russian service
 Simillar with french service , the dish are placed on the table for guest to help
themselves, differe nt however in that course are bought out one after the
other not all at once
 American or plated service
Where the food is artfully set out on individual plate by the chef and serve to
guest

2. Types of menu
 A la carte menu
The individual dishes are listed on the menu along their price
 Table d’hote or fixed pricce menu
Means host table, menu consisting of a limited number of dishes offered
under each course, the meal the charged for at fixed price and as a whole not
according the dishes .
3. Service style
 Buffet service
Where dishes are diplayed in a dedicated area away from the table for the
guest to help themselves.
 Banquet servise
Is often delivered at functions where the establishment is receiving many
guest the menu is generally limited to a few option per course and delivered
plate to the guest
 Bistro service
Casual style of service, without too much fuss and serve hearthy honest dishes
in a smaller setting.
 Counther service
Open kitchen, and the guest can see the preparation process
 Fine dinning
Offering an elegant atmosphere and attetive service , th food is expected to be
superb and excelent wine , the service are combined in the different ways