A la carte
A la carte- "A la carte" is a French term that translates to "on the card" or "on the chart" in English. It is commonly used in the context of…
FOOD AND BEVERAGE SERVICE ‐ I
Table d hote
Table d hote- "Table d'hôte" is a French term that translates to "host's table" in English. It is a style of dining where a fixed, multi-course meal is offered at…
Basis types of menu
Basis types of menu- There are several basic types of menus used in the restaurant and food service industry. These menus can vary in format, style, and purpose, depending on…
Origin of the menu and menu planning objectives
Origin of the menu and menu planning objectives- The concept of a menu, as it pertains to a list of food and beverage items offered by a restaurant or food…
FOOD AND BEVERAGE SERVICE ‐ I
FOOD AND BEVERAGE SERVICE ‐ I- Food and beverage service is a critical component of the hospitality industry, encompassing the procedures and practices involved in serving food and drinks to…