Scribd Logo
Upload

Welcome to Scribd!

  • 2.4 Graded Task 2 - Menu Infographics

    Uploaded by

    ylrebmik ayac
    12 views3 pages
    The document discusses several key aspects of menu planning including operation hours, type of service, and what to serve. It also provides examples of common courses in a meal including starters like Caesar salad or hors d'oeuvres, afters such as margherita pizza or fromage, sorbets for refreshment, and main courses such as glazed salmon, almond crusted chicken, or grilled lamb chop. Additionally, it includes dialogues for greeting guests, seating them, and presenting the menu.

    Original Description:

    This infographics is intended to show the different factors to consider in menu planning.

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    The document discusses several key aspects of menu planning including operation hours, type of service, and what to serve. It also provides examples of common courses in a meal including starters like Caesar salad or hors d'oeuvres, afters such as margherita pizza or fromage, sorbets for refreshment, and main courses such as glazed salmon, almond crusted chicken, or grilled lamb chop. Additionally, it includes dialogues for greeting guests, seating them, and presenting the menu.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    12 views3 pages

    2.4 Graded Task 2 - Menu Infographics

    Uploaded by

    ylrebmik ayac
    The document discusses several key aspects of menu planning including operation hours, type of service, and what to serve. It also provides examples of common courses in a meal including starters like Caesar salad or hors d'oeuvres, afters such as margherita pizza or fromage, sorbets for refreshment, and main courses such as glazed salmon, almond crusted chicken, or grilled lamb chop. Additionally, it includes dialogues for greeting guests, seating them, and presenting the menu.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 3

    Main Factors to Consider in

    Menu Planning

    Operation Hour What to Serve

    Production Process Convinience of Product

    Type of Service Type of Menu


    Greeting, Seating, and Presnting Menu
    to Guests

    Dialogue 1: Greeting the Guest


    Hostess: Good evening sir. Do you have a table reservation?
    Guest: No, I haven't.
    Hostess: That's alright sir. May I have your name please?
    Guest: It is Cairo Brycen Fordez.
    Hostess: Do you prefer the smoking or non-smoking area, Mr. Fordez?
    Guest: I would like the non smoking area please.
    Hostess: This way please.

    Dialogue 2: Seating the Guest


    Hostess: Is this table fine, Mr. Fordez?
    Guest: Yes, it is fine already.
    Hostess: Allow me. (while pulling the chair or when presenting the napkin)

    Dialogue 2: Presenting the Menu to Guest


    Waitress: Goodeveing sir, I am Sunshine your watress. Here's your menu Mr.
    Fordez.
    Guest: Thank you.
    Waitress: Today we have a special set menu, the Chef's Special. May I
    recommend the Chef's Special?
    Guest: Alright.
    Waitress: This is our special menu, Mr. Fordez
    Guest: Thank you.
    Waitress: I'll come back in a few minutes to take your order.
    Guest: Okay, thank you Sunshine.
    Menu Courses
    Starter Afters Rest in Course

    Caesar Salad Margherita Pizza Mango Ginger Sorbet


    Hors d'oeuvres Fromage Sorbet


    It is small plates of food It refers to the cheesed based Is a frozen dessert made from
    served as starter courses to dihes. It includes the range of sugar-sweetened water with
    begin a meal service. They are cheese and various flavoring – typically fruit juice,
    typically flavorful and lighter accompaniment such as fruit purée, wine, liqueur or
    menu items. Traditionally, it biscuits, breads, celery, grapes, honey. It is reffered to as frozen
    consists variety of salads. and apples. ice water.

    Main Course

    Glazed Salmon Almond Crusted Chicken Grilled Lamp Chop

    Poisson Entrée Releve




    This course primarly refers It is generally small course This course refers to main
    the to fish dishes that can be dishes usually accompanied roasts or other large joints of
    served either hot or cold. by rich sauce or gravy. meat.

    You might also like