Restaurant Menu Sequences

The restaurant menu sequences are relevant with dining menu option which is flow by the serving step but practically it may vary on actual event, some sequences might be skipped by the customers – more over to improvisation ( Ala Carte Menu style),

  • STATER

Stater known as Appetizer as well, it divided in two kind of Appetizer,

  • Hot Appetizer
  • Cold Appetizer
  • SOUP

Soups is the second sequences after served the Appetizer/stater, we also have two kinds of soup:

  • Hot Soup
  • Cold Soup
  • SALAD

Salads mostly using the green leaf such as lettuce and cabbages with assorted vegetables, additionally dressing added up.

  • MAIN COURSE

Main Course is the primary dishes in dining, most of main course are Hot dishes and came from many variety sources such as vegetable, meat or any creativity food.

  • DESSERT

The last of the menu Sequences is Dessert, desserts related with any sweets flavor taste dishes and also came from liquor as “after dinner drink”.

Above is the example of basic menu sequences, the customers could follow it sequences nor just picked up some part of the sequences itself – for example, the customer only have soup and main course or appetizer and main course.

KINDS OF MENU

  • Ala Carte

We can find this kind of menu everywhere in common restaurant, it has a lot of option in every sequence, and it has own price per item, the expenses of your consumption depend how many items you ordered.

  • Table d’hote – Set Menu

The Opposite of Ala Carte Menu, The Table D’hote or known as Table set menu has limited option in every sequences you may choose but all has one price for each item on every sequence – Appetizer, Soup, Salad, Main Course and Dessert.

  • Recycle Menu

The menu has fixed for daily, weekly or even monthly. It is usually available in the employee mess/cafeteria, buffet services and some specialties restaurant.

  • Static Menu

You will find this menu in fast food restaurant or any local restaurant which is the changes could be anytime depends the management launching some new packages/combo and new creation of meals, for example: Mc. Donalds.

Tableware in F&B Services

Tableware consists of crockery, cutlery, glassware and linen used while serving and eating meals at a table. These are circulating equipment which can be grouped into the following types −

Chinaware

This is a collection of fine dishes, bowls, food platters, section dishes, ramekins, cups and saucers, soup spoons, vases, and ash trays made using a translucent ceramic Material.

Hollowware

This consists of containers such as serving bowls, pots, kettles, ice jugs, and water. These containers are either made from glass or metals such as copper, brass, or stainless steel.

 

Glassware

This consists of articles made of fine glass. Glassware includes jugs, pitchers, drinkware, ash trays, vases, and similar articles.

Silverware

The objects in silverware are made of Electro Plated Nickel Silver (EPNS). These are made from an alloy of brass, zinc, stainless steel or nickel with silver plating of 10 to 15 microns. Silverware includes spoons, forks, knives, hollowware, drinkware, tongs, ice bucket, and a salver.

 

Chaffing Dishes (Chafers)

These are food warming dishes. They keep the food warm for an adequate time and temperature. They come in two variants: electric or chafer fuel candle.

Chaffing dishes are available in multiple sizes, shapes, and lids. Modern-day chafing dishes are made of light metal or ceramic with handles, sometimes covered with a see-through lid. Here are some chaffing dishes −

Hygiene Concerns of F&B Services Staff

Personal hygiene is essential when one handles the food or beverage that the other is going to consume. The service staff must follow the given basic principles −

  • It is said that the hygiene starts from home. Perform your daily cleanliness regime without any excuses.
  • Wash hands and arms immediately −
    • When you come from toilet.
    • When you sneeze, blow nose, yawn, or cough covering your mouth with hands.
    • After eating food, tobacco, or touching animals.
    • After you touch hair, scalp, skin, or any body-opening.
  • Wash hands with mild cleansing soap and warm water; not merely with running water.
  • Wipe sweat often.
  • Do not smoke or eat tobacco while working.
  • Cover cuts, burns, or wounds on the skin.
  • Keep hair and nails trimmed.
  • Try using hand gloves as much as possible. Kitchen staff must use toque.
  • Do not work when facing cold, cough, or any other contagious diseases. Inform your superior staff if you are not well.
  • Do not touch ready-to-eat food directly. Always use gloves, serving tongs deli papers, or forks to handle such food.
  • Do whatever required to let not your skin, body fluids, or any clothes you are wearing to come into contact with food or food containers.
  • Ensure a clean uniform.
  • Do not wear loose jewelry. Avoid wrist jewelry.

Hygiene Concerns of F&B Services Business

Any food business must be concerned about −

  • Training all food handling and service staff with a detailed knowledge of food and equipment hygiene and safety.
  • Ensuring food handlers and servers not to handle food in case of contamination possibility.
  • Supplying hand-washing facilities with soap, running hot water, and paper towels for its staff.

Food Safety Concerns

Every F&B Services business must also be concerned about food safety and adhere to safety of food and beverage it serves. It must ensure −

  • Marking Date on Food− The perishable ready-to-eat food refrigerated for more than 24 hours must be clearly marked at the time of preparation to indicate the date by which the food should be consumed.
  • Storing of Food− Hot and cold foods and beverages need to be stored at the right temperature. The food temperature measuring devices must be accurate.
  • Cleaning Equipment− The area and facilities allocated for cleaning food preparation and service equipment must be large enough to immerse the utensils and sanitize them.
  • Limiting Cross-Contamination− Storing raw food such as raw meat or vegetables from cooked food is essential to avoid cross-contamination of the food.
  • Employing FSS− The F&B Services businesses must employee at least one Food Safety Supervisor depending upon the business size.

Safety of F&B Services Staff

Hygiene and safety of food starts right from selecting raw material carefully, preparing food with health and safety cautiousness, and serving it in the clean environment.

The service staff must −

  • Attend duty in clean and tidy uniform.
  • Wear less jewelry while working. This avoids entangling articles and calling for trouble.
  • Be aware of the equipment and their appropriate application.
  • Be careful of handling hot food and beverages.
  • Clear spillages on the floor immediately.
  • Never run in the workspace.