Menu a table d’hôte not only communicates the food but it is also the image of the establishment.
That is why menu planning, pricing, designing, operating and development maintains its dominant position in restaurant firms, since it is the core of food and beverage operations.
Furthermore, pricing is a base on which the customers make their food choices and a well designed menu can direct customers’ attention to the items the firm wants to sell more.
Menus also interest them for their historic value.
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A good menu has certain rules in gastronomic laws which must be followed if one is to obtain success in price planning, as a badly compiled one will spoil the complete meal.
Menu should provide nutritious food, tempt the appetite and satisfy the guest. It is essential to have knowledge about the sequence of courses.
The modern trend is to give about 4 to 5 courses in a sequence.
Sequence Of Course For Better Planning May Contain
- Hors d’oeuvres
- Soup
- Fish
- Entrée
- Releves
- Sorbet
- Roast/Grill
- Vegetables/ Salad
- Sweet
- Dessert
- Coffee
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