Mrs Ngozi Nnanna

This is also known as a specialty menu.It can be a set priced menu or individually priced menu or individually priced dish specializing in the food of a particular country, religion or a specialized food itself. The specialty could be…

Carte du jour means menu of the day. It refers to a special menu offered to the guests that is different from those on the menu card. This menu combines the alacarte, table d’hote and plat du jour menu, each…

Lunch This is the main meal of the day. It is taken in the afternoon as the midday meal. Lunch is wider in scope as it could include plate du jour, carte du jour, continental menu or local menu. The…

Breakfast is the first and most important meal of the day used to break the night fast.It must not be omitted. It should be light, but substantial oily and heavy foods should be avoided. Breakfast should be able to sustain…

A menu is a list of dishes served or available to be served at a meal. It can also be referred to as a selling aid. Types of Menu Examples of Alacrate Menu SAMPLE 1 STARTER MAIN COURSE DESSERTS Sommelier…

Menu Planning This is an act of deciding in advance the types of foods or dishes to be included in a meal. This is necessary when food has to be bought, prepared, and served in large quantities to people of…

Origin of Menu The menu is primarily a selling aid. Originally the bill of fare (English) or menu (French) was not presented at the table.  Banquets generally consisted of two courses.  Each is made up of a variety of dishes,…

The term commonly used in French for staff in catering establishments is “le personnel de restauration” or simply “le personnel.” This refers to the employees working in various roles such as waiters/waitresses, chefs, kitchen staff, bartenders, and other related positions…

 EVALUATION QUESTIONS  GENERAL EVALUATION QUESTIONS   READING ASSINGMENT: Read more on common words used in catering establishment. (Catering and craft practice by Aminu Bariki Pages 81-86)  WEEKEND ASSIGNMENT (SECTION A) SECTION B Write down ten other words used in catering…

Portion control is referred to as the means of controlling the quantity or size of food or drinks to be sold to each guest. It helps in maximizing profit and cutting of excess loss in catering establishment. Factors that Determine…

Control in catering establishments is used to enable the management and staff to know what is happening to the food and beverage service and other related incomes. Therefore, the control system in any catering establishment covers the sales of all…

Bill is a paper containing the amount of the good or services render. It is to customers/guest after services are rendered in a restaurant, hotel, etc. When a bill is being requested for by a guest, the waiter collects it…

Costing is ascertaining the amount suitable for an item or thing. It can also be defined as the analysis and allocation of expenditure for the purpose of determining the cost of each service. ADVANTAGES OF AN EFFICIENT COSTING IN CATERING…

Cocktails These are normally drinks of about 10cl which is made from a mixture of different ingredients so blended that no single component dominates the other. They can be served before meals to the appetite or after meals to provide…

The still room provides food items and beverages required for the service of meals that are not catered for by the major department in the food service operation, such as the kitchen, larder and pastry etc. the duties performed in…

These are beverages that do not contain alcohol. e.g,  tea, coffee, juices, squashes, syrup, aerated water, natural spring water or mineral water, zobo, ginger drinks, lemonade drink, orange drinks, pineapple drinks, etc. Classification of Non Alcoholic Drink Tea it is…

Beverages are simply fluids apart from water consumed to stimulate, nourish, refresh the body and can also quench taste. They are alcoholic and non alcoholic. Types of beverages  ALCOHOLIC BEVERAGES These are simply beverages that contain some percentage of ethyl…