What are the Main Factors to Consider While Planning a Menu?
Many factors play a vital role when planning a menu. Some of them are: (1) The type of menu is an important factor that determines menu planning. Menu planning can …
For Hoteliers
Explain the Origin of Menu?
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 …
Simple Asian Restaurant Menu
1. VEGETABLE BOWL KUNG PAO VEGETABLE BOWLA classic sichuan dish of vegetable wok seared with slices of garlic & finish with golden peanuts CLASSIC CHILLI PANEER BOWLCrisp fried cottage cheese …
In-depth Food Service Glossary of Terms
From culinary terms and kitchen equipment, to food safety, point of sales systems, and marketing and accounting terms, discussing the food services industry with other professionals can often end up …
Food Service Associations and Organizations
While association fees can be expensive, the benefits of joining at least one can far exceed the costs involved. The size of the organization’s membership often determines the extent and …
Food and Beverage (F&B) Budget Format
Download sample Food and Beverage (F&B) Budget Format in excel. food and Beverage – F&B budget.xls (23 KB)
Sample South Indian Fixed Breakfast Menu
Traditional Breakfast of the Day ( Choose Any One) Dosa Idlli Puttu Appam Idiyapppam Upma Wheat Dosa Poori Pongal Choose Any One Egg Roast Veg. Khorma Kadala Curry Veg. Stew …
Tips For Handling Guest Complaints in F&B Service
What You Need for effectively handling guest complaints? 1. EASY feedback Make it easy for guests to give feedback. Always show a willingness to hear guests complaints and suggestions. F&B …
F&B Service Suggestive Selling and Up-selling Tips!
SOUND APPEALING! Sound Appealing and Enthusiastic Make Food & Beverages Sound appealing. Eg; use words like “fruity”, ” Chef Special”, “Creamy”, “Signature Dish”, “Thirst quenching” etc. Be Enthusiastic – as …
Restaurant Sequence of Service or Service Cycle
SEQUENCE OF SERVICE IN RESTAURANT Courtesy is one of the most essential aspects of restaurant service, so is a degree of formality, especially in upmarket operations. Efforts must be made …