HPC 6

LESSON 7  Informal restaurants offering a range of hot meals and

made to order sandwiches
PRIMARY TYPE OF COMMERCIAL FOOD SERVICE  Offer table service
 Many of these are open for breakfast and offer outdoor
Restaurant
seating.
 The king of commercial food service
 A retail establishment that serves prepared food to 6. Coffeehouse/ Coffeeshops
customers; service is generally for eating on premise  Casual restaurant with out table service that emphasizes
 The term has been used to include take out establishments coffee and other beverage.
and food delivery services.  Typically a limited selection of cold foods such pastries
and perhaps sandwiches.
Three (3) General Classification of Restaurants 7. Pub/ Public Houses
 License premises
1. Quick Service
 Offer comfortable, relaxing environments for groups or
 also known as “fast food restaurants”.
individuals can get together to enjoy beverages
 Offer limited menus that are prepared quickly,
 Typical pub has a large selection of beers and ales on tap
usually have
 drive thru windows and have self service
8. Brasserie
counters.
 A café doubling as a restaurant and serving single dishes
 SIMPLICITY is the key
and other meals in a relaxed setting.
2. Mid-scale
 Offer full meals at a medium price that customers
9. Bistro
perceive as “good value”
 A familiar name for a cafe serving moderately priced
 Can be full service, buffet or limited service with
simple meals in unpretentious setting.
customers ordering at the counter and having their
food brought to them or self service.
10. Family Restaurants
3. Up-scale
 Restaurant that have a fixed men and fixed price
 Offer high quality cuisine at a high end price
 Usually diners seated at a communal table such as on
 Offer full service and have a high quality
bench seats
ambiance.
11. Delicatessens
 It can be fine dining, buffet and family style in
 Restaurants offering foods intended for immediate
service.
consumption
 Most foods are precooked prior to delivery.
TYPES OF RESTAURANTS  Form the term “deli” - Usually cold cuts and cheeses.

1. Cafeterias 12. Ethnic Restaurants

 a restaurant serving mostly cooked ready to arranged  Their menus usually includes ethnic dishes and
behind a food serving counter authentic foods of their nationality
 little or no table service  Specialized in multicultural cuisine
 typically, patron takes a tray and pushes it along a track in
front of the counter. 13. Destination Restaurant
 beverage may be filled from self-service dispenser or  One that has a string enough appeal to draw customers
ordered from the attendants. from beyond its community

2. Fast-Food Restaurants 14. Themed Restaurants

 Emphasize speed of service  Operations that have a central theme throughout such
 The customer is expected to eat the food directly from the as music, entertainment and ambiance.
disposable container it was served using their fingers.
15. Food Trucks and Concession Stands
3. Casual Restaurants/ Dining  Food stands and Food trucks are convenient options, as
 A restaurant that serves moderately priced foods in a owners purchase a small unit (food truck or stand)
casual atmosphere. instead of a large brick and mortar space. While the
 Typically provide table service except for buffet style range of food types and quality of food differs, most
service. food trucks and concession stands share the following
 Casual dining comprises of a market segment between characteristics:
fast establishment and fine dining. - Normally serve a small menu of a singular type of
food (hot dogs, ice cream, sandwiches, smoothies,
4. Fast Casual Dining Restaurants etc.)
 Similar to fast food but it doesn’t offer full table services - Outdoors at sporting events, fairs, or on city
but promises a somewhat streets
 Higher quality of food and atmosphere - Food is partially or fully pre made
 Average prices charged are higher than fast food prices - Low to mid-price
and disposable plates and cutlery are usually offered.
16. Pop-Up Restaurant
5. Café

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 Below are some of the qualities of a pop up food  Staff members are generally more attentive and
concept: follow certain etiquette for taking and serving
 Operates temporarily from a few hours to a few meals
months  Menus may feature exotic or interesting dishes
 The location varies from shipping containers and and ingredients
old unused buildings to outdoor spaces and  Some fine dining restaurants have sommeliers
rooftop gardens to help you with food and wine pairings
 Creative, contemporary concept  High Price
 May include counter service, food stand or food
truck service, or full table service
 Depend on technology and social media to spread LAY-OUT OF RESTAURANT
the word Dining room consists of:
 $$-$$$
 Reception or waiting area
17. Ghost Restaurants  Dining area
 Are also known as virtual restaurants or delivery only  Side station
restaurants.
 Most ghost restaurants have the following features: Kitchen consists of:
 Delivery only
 Food preparation area
 Partner with third party delivery services, like
Grubhub or UberEats  Cooking area
 No brick and mortar location  Food storage area
 Range of food types  Service area
 Strong website and social media presence  Cleaning & washing area
 $$

18. Buffet LESSON 8

 Buffets allow guests to customize their dining
experience by providing an array of options to choose RESTAURANT EQUIPMENT LAY OUT AND SUPPLIES
from. Some are referred to as "All You Can Eat"
Topic 1: Table Appointments
restaurants, and most feature a theme, such as buffets
that specialize in Chinese or Indian food. Below are Table Appointments
common characteristics of a buffet:  Implements used for dining
 A selection of food at a fixed price  When beauty of the table setting is achieved through the
 Food on buffet bars from which guests serve “harmony of the appointments, cleanliness, neatness and
themselves orderliness of the placemats”
 Modest to extensive selection (might include  It consists of five (5) things:
a. Linen
salad, soup, appetizers, hot entrees, dessert, and
b. Dinnerware
fruit)
c. Flatwares
 Could feature one cuisine or multiple d. Glasswares
 Usually a casual, yet elegant decor e. Centerpiece
 $$
A. LINENS
19. Contemporary Casual  Covers the bare table; protect tables’ surface, beautification and
 Recently, contemporary casual restaurants have insurance of quieter service.
emerged. These types of eateries are modern and  It should be durable and serviceable, attractive and suited to
other appointments, reasonably price and easily laundered.
trendy with a distinct brand. Many follow eco friendly
protocols and serve unique, healthy food options Types of Lines
featuring fusion cuisine.
 Usually table service 1. Tablecloth
 Modern casual yet trendy atmosphere - whole pieces of table linens used to cover tables for
dining.
 Emphasis on visuals with Instagram worthy
- before shopping, measure the size of the table, it should
decor and food presentation not touch the floor. For 36” square for 4 persons;
 Mid High Price 45/54” square for 6 persons; 72”8”90” long for 8 16
20. Fine Dining Restaurant persons
 Most of the population might only visit high end - hand sewn hems are more elegant than machine
establishments for special occasions, such as an stitched.
anniversary, birthday, or wedding. Most fine dining - an informal table cloth needs less drop of 10 15”
restaurants can be characterized by the following:
 Formal dress code and fine dining etiquette 2. Table Runners
- a elegant strip of cloth that gives accent to the table.
 High end decor and a formal atmosphere
- Long narrow decorative strips of cloth, used on bare
tables.

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- usually placed on either side of the table to hold
numerous place settings or may be crisscrossed for
design
- focus in a variety of fabrics and synthetics

3. Placemats
- rectangular or any shape to hold the entire place
setting.
- size will vary but large enough to hold the entire place
setting, but they should never overlap.
- should be at 14”x20” for each persons
- acceptable in every occasion except for formal dinner
table. Types of Dinner wares

1. Show Plate - shows the elegancy of the plate on top of it; can
4. Silence Cloth/ Silence Pad
be ceramic, gold plated or stylish in style; 14 16” in diameter
- a pad, usually a flannel or felt used under the cloth.
2. Dinner Plate - used for serving main course or entrée; 12” 14”
- it protects the table and avoid severe damage to table
3. Fish Plate - for serving fish meal 10” in diameter/ sometimes
appointments that are easily damage and avoid noise
can be used as Pasta Plate, use for serving pastas
when table appointments where placed.
4. Salad Plate - Used for serving salad 8”
5. Appetizer Plate - for serving appetizer of any type (hot or
5. Top Cloth/ Overlay
cold), 6”
- cloth on the top of the table cloth before the runner
6. Bread Plate - for serving bread and butter 4”
- pieces of materials placed over the table setting to
7. Saucer/ Underliner – the underliner of
avoid constant laundering of large pieces of linens.
soup cups or for coffee cups
- usually overlays also give accent and vibrant color for
8. Cream/ Milk Container- contains milk used
white plain cloth, placement usually is in a diamond
in coffee
pattern.
9. Sugar Container – container for milk used in cereals, coffee
10. Milk Jugs - Container for milk used in cereals
11. Oval Platters – maybe used for buffet, russian service or
family service
Sizes: 16”,14”,12”,10”,9”
12. Coffee Pot- container for freshly brewed coffee, physically tall
6. Table Napkins in height and slimmer in shape and has elongated neck or stout
- square pieces of cloth or paper used to wipe fingers and for pouring.
lips when dining 13. Tea Pot – for boiling or serving tea or herbal mix, physically
- for elegant setting it is sometimes arranged with napkin short in height and bigger in shape but has elongated neck or
holder or wing in varied designs or simply fold the stout for pouring.
napkins artistically. Paper Napkins are used for 14. Cereal Bowl – for cereals like oats and congee, smaller in size
everyday meals compared to regular bowls.
- Cloth Napkins are used for formal setting. 15. Soup Bowl – must used underliner before serving, used for
Types of Napkins creamy soups and also called all purpose soup bowl. P.
 Dinner Napkin 18” 24” 16. Soup Plates – it has a rim of a plate and a body of soup bowl,
 Luncheon or breakfast napkins 9” 12” used for thick type and creamy soups.
 Tea Napkins used for snacks and tea party 6” 9” 17. Bouillon Cup – it is used for clear soups, like consome , and
 Cocktail Napkins 4” 6 inches square (small pieces bouillon soups, physically it looks like bigger coffee cup with 2
of napkin) ears or holder, serve in an underliner.
7. Skirting or Banqueting Cloth 18. Soup Tureen – it is used for serving soups or stews, it has a lid
- it is used to cover the side of the table decoratively, on and when serving must also use underliner upon serving.
usually it is in plain colors and folded decoratively. 19. Monkey Dishes - small plates or bowls used to serve side
dishes in small amount like pickles and tempura sauces and dips
B. DINNER WARES 20. Bread Bin/ Bread Basket – holder of different type of breads
 Also called “chinaware”, as they are usually made form and other baked goods.
porcelain 21. Butter Dish – used in serving a portion of butter to be used by
 It is used to hold food in dining or for serving. the guests.
 Majority it consists of plates, and you should consider your 22. Coffee Cup and Saucer – for serving coffee, with underliner
plate as a “CLOCK” or saucer.
 Plates has 2 major parts the body and the rim. 23. Tea Cup and Saucer – for serving tea with underliner and
smaller in size with the coffee cup.
24. Demitasse cup and Saucer – for serving single shot of
espresso or black coffee, usually smaller than the tea cup.
25. Egg Holder – container for soft and hard boiled eggs
26. Sauce and Vinegar – container for condiments.
27. Flower Vase- accessory placed at the center of the table.

FACTORS TO CONSIDER FOR DINNERWARES

a. DURABILITY - cups should be shaped so that they do not

easily tip and handles should be large enough so they are easy
to grasp. The cup should fit firmed in the saucer.

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b. ATTRACTIVENESS IN COLOR SIZE AND SHAPE - 13. Fruit Fork or Dessert Fork – use for desserts as well, like
plates that are round are easier to stack than square or free form fruit platter, cakes and the like.
ones. 14. Teaspoon – Smaller than a dessert spoon or tablespoon,
used in coffee and tea
c. SUSTAINABILITY - heavily embossed patterns collect dust 15. Demitasse Spoon – used together with demitasse cup,
and dirt in the grooves and may need to be cleaned frequently smaller than teaspoon.
16. Long Teaspoon – for shakes and other type of dessert that
d. POSSIBILITY OF REPLACEMENTS - there is an needs longer handle ;like Halo halo and ice tea
advantage in buying chinaware in the open stock, the sets must 17. Butter Knife – use to scrape butter, partnered with the
have a harder possibility of piece replacement. butter dish, smaller than salad knife and may look like fish
ü Earthenware these are likely more durable and knife in small version.
thicker 18. Butter Spreader – Same as Butter Knife
ü Fine China these are thinner 19. Food Tong – used in serving foods in single piece and in
gathering foods in one side
SIX (6) WAYS TO TAKE CARE OF DINNERWARE 20. Ice/ Bar Tong – used in taking and gathering or picking of
ice or sometimes small items like fruit platter and pastries.
1. Fine China should be warmed gradually, never place it in a 21. Steak Knife – it is used when steak is serve, use in slicing
hot oven and cutting of steaks.
2. Never Leave coffee cups un rinsed since the stain is
sometimes difficult to reach WAYS TO TAKE CARE OF SILVERWARE
3. Always put dishes gently in position to avoid scratching the
glaze. 1. Wash and rinse promptly in hot water
4. Cover china that is infrequently used to prevent them form 2. Dry completely and quickly to retain luster
becoming dusty and greasy. 3. Use mild detergent
5. Store dishes carefully to prevent breakage, use pads between 4. Store in tarnish proof flannel bags
fine china and earthenware plates. 5. Keep way from rubber brands
6. Wash them in warm water and use either soap or mild 6. Use only for intended usage
detergent, dry them with dish towels and let them drain dry. 7. Use a small brush for cleaning the crevices

C. FLAT WARES D. GLASS WARES

 Also known as silverware  It gives certain sparkle to the appearance of the table.
 Used to scoop, spear and cut foods. Technology has extended the varieties of glassware with
 Restaurant also called as cutleries, made of knives, forks, plastic and paper.
spoons and teaspoons.  Glassware is preferred by its beauty and elegance.
 Flatwaresare usually made of silver:  It is a must for formal settings
(a)Sterling Silver, (b) Plated Silver  Glass wares includes goblets, tumblers, wine glasses, and
ü Sterling Silver-solid silver and will last for ordinary glasses.
generations, the more it is used the lovelier it becomes.
ü Plated Silver-Either gold or silver plated; where Types of Glasswares
stainless steel flatware-a modern metal which is a
1. Water Goblet – use for holding water
combination of steel, chrome and nickel; use for
2. Red wine glass - use for serving red wines of different class
everyday and guests by today home makers
and texture; red wine glass has wider mouth, much taller and
[See the pictures in the PowerPoint.  ] wider in body; physically it is design to sniff the aroma of
the wine before sip. Proper why to drink a red wine is Sniff,
Types of Flatwares Swirl and Sip
3. White wine glass - use for serving white wines of different
1. Serving Spoon – for serving food and dishing out foods; class; physically it is smaller than the red wine glass, it has
used as a tong combine with the serving fork in a Russian smaller mouth and body.
service 4. Champagne glass - it is use to serve sparkling drinks and
2. Serving Fork – for serving dishes as well, used as a tong champagne; it has 3 variety champagne tulip, champagne
combine with the serving fork in a Russian service flute, &champagne saucer skinnier in body shape.
3. Dinner Knife – use in main course 5. Juice glass/ Hi-ball glass - in formal setting it is use in
4. Dinner Fork – for main course as well, usually alike form serving juices of any kind, but for informal dining use to
home but slightly taller serve water as well.
5. Fish Knife – it is when fish meal is serve 6. Coffee cup and saucer - Use in serving coffee except
6. Fish Fork – paired with the fish knife espresso, It is much smaller than a mug but bigger than a tea
7. Salad Knife – smaller in size but physically look likes cup.
dinner knife, paired with Salad fork. 7. Tea cup and saucer - use in serving tea, it may be clear
8. Salad Fork – smaller in size but physically look likes dinner glass or porcelain,, it is smaller than coffee cup.
fork with 3 tines compared to 4 tines of dinner fork.
9. Cocktail Fork – for seafood cocktail like mango prawn SIX (6) WAYS IN TAKING CARE OF GLASSWARES
delight. It has 2 tines
10. Escargot Fork – almost similar to cocktail fork, it is used 1. Grasp wine glasses by the stem only
for eating escargot; escargot, a fine dining delicacy 2. Handle pieces of glass individually when washing, do not
especially served in French cuisine. stack especially if it is made of glass
11. Soup Spoon – for soups whether thick or thin soup, it has 3. Stand glasses with the head up to prevent chipping
round head, bigger head of soup spoons is used for creamier 4. Avoid quick changes in temperature, extreme causes glass to
soups while smaller is used for clear type of soups. expand, extreme cold causes to contract. When pouring hot
12. Dessert Spoon/ Table Spoon – it is used for desserts, may water into a glass, leave a metal spoon inside to absorb the
also be used as substitutes for soup spoons if not available. heat.

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5. Take hold of tumblers and small glasses by encircling them  Usually the head waiter the station head waiter is
at the base with the thumb and the first two fingers. responsible in this service.
6. Grasp a footed and stemmed water glass at the base if the
bowl between the thumb and the two fingers. b. Bussing Trolley
 Used to gather soiled dishes to be carries to the
E. CENTERPIECE/ TABLE DECORATIONS dishwashing area.
 These are the finishing touches that are essential to the
overall harmony of a table. c. Folding Side Tray
 Simple decorations are often quite dramatic.  A portable folding tray where ready to serve plated
 It gives a large table with many place settings seem warm food is assembled, then served at the guest’s table. It is
and inviting. place near or right beside the guest table.
 Flower arrangements, fruit arrangements, vegetable
centerpieces or combination of these 3 are popular items. d. Glass Divider Rack
 Candles are essential for formal dinner, accent candles with  Rack for cutleries, glasswares and dinnerwares . Some
decorative holders or by surrounding the base with greenery racks can be plugged to an ellectric outlet for sanitizing
or flowers. purpose.
 It is used to hold and stack the wares and also use for
Rules in the use of Centerpiece or Table Decoration
easily transporting from one area to another.
1. Keep them low so people can see and converse across the
table, but the new trend is keep them tall and skinnier at least e. Service Trays
people can see each other.  Used in assembling and serving of food and drinks.
2. Centerpieces need not be always at the center. There are three (3) types of service trays.
3. Decorations on the buffet and tea service are larger and taller 1. Round Tray/ Bar Tray with cork or non slip
than dinner table decorations. surface, it is used in serving and bussing of
4. Use of candles after dusk; the should burn above or below beverages.
eye level. 2. Rectangular Tray - it is used in serving and
5. Suit centerpieces to the occasion bussing plated foods and other dishes
6. Always check for contrast as well as color harmony to 3. Oval Tray - it is bigger than any other trays , it is
achieve balance and coordination between table commonly used in bussing out plates and
appointments and centerpieces. glasswares in bigger portion.

Pointers for the use of different Centerpiece or Table Decorations f. Bread Basket/ Bread Bin
 Serves as container for bread
a. The Beauty of Fruits
 It is sometimes made of porcelain or hand wooven
1. Simply arranged, fruits are their best. It is their own
crafts.
color and shape that provide the interest.
2. For an arrangement of one kind of fruit, select
g. Menu Card
container which will reveal its own particular shape
 Contains the list of dishes serve by the establishment.
and color to its advantage.
Menu card can be in any form:
3. Combine the solidity of fruit with the delicacy of
- Menu Book - it has flipping pages of the different
flowers for contrast and emphasis. Two to three
classification of food
blossoms or more in tiny holders may be tucked among
- Menu Card - a single page of menu it can be back to
fruits effectively.
back
- Menu Board - menu board usually a big signage
hanging at the back of the counter.
b. Candles and Candle Light
1. Candles are pure decoration only and in creative table
h. Menu stand and Table number
setting, are considered as such. Candles are not used in
 The menu stand is where a menu is clipped and the
daylight setting.
table number is used to designate the number of the
2. Use at least four candles on an average six (6) feet long
table.
table, or else use none at all. An abundance of candle
light make glass and silver sparkle, women lovely and  For menu stand, a menu card is usually clipped or the
provides a soft glow for the entire setting. on going promos offer by the restaurant or sometimes
3. Two candles are decorative possibility for a small the specialty of the day is clipped.
square table set for two or even group of three (3).  For menu number, it is commonly used for bigger
4. Objects of different height create greater interest, number of serving table particularly in a fast food
relatively low flowers and tall candles is a general setting, but for more formal ambiance, table number is
principle but candles do not have to be of the same memorize by the personnel according to their lay out.
height.
5. Candles must be above or below eye level. i. Change tray/ bill tray
6. Use candles to make the candles stand erect, use hot  Bills are presented in the bill folder or bill jacket,
water to soften the end to fit quickly into the holders.  Change of the customer, if any, is place on the
7. Select the color of the candles carefully, Ivory is the change tray.
most satisfactory as it blends well with any color.
j. Vinegar and sauce container and sauce boat
Topic 2: Service Equipment and Supplies  The condiment stand carries condiments while the
sauce boat is a container for sauces and gravy that
a. Flambe Trolley/ Gueridon Trolley are added extra or if the guests ask for the sauce or
 used for table side preparation. gravy to be separated.
 In French service, a chef prepares dishes in this
equipment beside the guest’s table.
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k. Flower vase and candelabra
 These decorative accessories are placed at the center
of the table.
 It is also use for room service arrangements
 Style, color and number must compliment with other
table appointments.
3. Shoka – “pure flowers”, consist of 3 main parts;
l. Straw dispenser and Tong ü TEN (Heaven)
 Straw dispense is used as container for dispensing ü CHI ( Earth)
straw and tong for serving ice and other items. ü JIN (Human)
 In formal setting, straw is not used for serving cola - Similar to Nageirebana but with more clean style
and juice - To show the beauty and uniqueness of the plant itself
m. Salt and Pepper Shakers
 use in holding extra salt and pepper
 It comes with the vinegar and sauce condiments.
 Usually a salt shaker has lesser holes than the pepper
shaker

Points to Ponder regarding Table appointments and equipment

 QUALITY SERVICE requires the use of appropriate serving

equipment and utensils. 4. Moribana – “piled up flowers”
 Personnel must be TRAINED on the appropriate use of - It is commonly arranged in a shallow vase.
supplies and equipment to prevent breakage, damages and give
quality service.

Topic 3: Flower Arrangement

Flower Arrangement
5. Siyuka – “free flowers”
 The manner in which the flowers and fillers are arranged
- Creative design, open to any style.
 Florist the person who is professionally do flower
arrangement
 It is a type of centerpiece or table decoration

Common Things needed in Flower Arrangement NINE (9) MODERN FLOWER ARRANGEMENT
- Flowers of any type 1. Fan-Shaped Flower Arrangement
- Fillers  Flowers and leaves are arranged in a shape o fan
- Floral foam  the leaves will be like the form of flower blade
- Floral wire Topic 3: Flower Arrangement
- Vase
- Basket
2. Eliptical Flower Arrangement
- Scissors
 Arranged in the form of ellipse
- Tape/ floral tape
 only bright color of flowers are used
- Aluminum foil

Ikebana 3. Vertical Flower Arrangement

 Common arrangement for flower basket
 “Living Flowers”  Arranged vertically
 The Japanese art of flower arrangement also known as “
Kado ” or “way of flowers” 4. Horizontal Flower Arrangement
 Arrange horizontally

TYPES OF IKEBANA 5. Triangular Flower Arrangement

 Arrange in the shape of triangle
1. The Rikka - “standing flower styles”; Buddhist expression
of the beauty of landscapes in nature. 6. Crescent Flower Arrangement
 It is arrange in the manner that will look like
crescent moon

7. S-Shape Flower Arrangement

 From the term, S , for this arrangement the size is
in bigger form

8. Oval-Shaped Flower Arrangement

2. Nageirebana - characterized by a tight bundle of stems that  Arranged in the shape of an oval
formed a triangular three branched
- “thrown in flowers” 9. Cascade Flower Arrangement
 Free style design, more on stems and leaves in
particular

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Pointers for Flower Arrangement

 In an arrangement of flowers, one type of flower and one

color predominating is more satisfying,. The heavier the
color, the lower it should be in the arrangement. Smaller,
lighter flowers are better on the sides and towards the top.
To avoid a spotly effect, keep like colors together and as
much as possible, flowers of the same intensity of colors
must be kept together.
 The flower container must be as much as part of the picture
of the table appointments in its quality, texture and color as
everything else on the table.
 One of the most popular flower arrangements for the dinner TYPES OF TABLE SET-UP
table is the “crescent” pattern. Its character changes with the
selection of different plant materials. 1. American Set-up/ Breakfast Setting
 It is discourteous to have flowers arranged so tall that they  It is also called “PLATED SERVICE ”, as the food is
act as barricade among guests and prevent cross table already arranged in individual plates at the kitchen, ready to
conversation. Tall arrangement must be reserved for teas, be served to guests. usually done for A La Carte type of
cocktail parties and buffets when the flowers are to be menu. Plated foods are served with garnish and
viewed by the guests in standing position. accompaniments on the right side of the guests.

LESSON 9

Table Setting, Table Skirting & Table Service

Topic 1: Table Setting

Table Setting

 Refer to the manner of which the table appointments and

Reminder: Remember, before setting the table always take note the
food are arrange in the dining table.
meal plan or menu and type of service being use by the establishment.
 Table setting or set up is arrange depending on the type of
service and meal plan (menu) the establishment offers. 2. French Setting/ Set-up
 It is very elegant and entertaining but takes a lot of time and
Setting is influenced by:
effort.
 The pattern of the table service to be used, which gives the  It is a complete meal set up. In this set up part of it is the
established position of some items. gueridon service of the table side preparation.
 The menu to be served which determine the specific  Food are also pre plated according to its menu
appointments to be placed at covers.
 The size of table which influences the exact position of
appointments at covers.

STANDARDS OF TABLE SET-UP

1. Completeness – All needed appointments must be visible

and ready to use.
2. Cleanliness and Condition of Equipment - all pre-set
equipment must be immaculately clean, sanitized, wiped
dry, free of spots or water marks; there are no wobbly tables French Setting
and chairs; linen is fresh and clean; no damage or distorted
cutleries.  French setting is a combination of Russian and American
3. Balance and Uniformity – There is even spacing between  Foods are also pre plated and serve individually, unless with
chairs and covers; cutleries are spaced at least ½ inch from dishes that has table side preparation.
the table ; cutleries are aligned properly.  Cutleries must be atleast ½ inch to 1 inch from the edge of
4. Order - all service equipment are placed on the appropriate the table or measure using your thumb
side of the cover.  Cutleries must have at least ½ inch space from one another
5. Eye Appeal – The whole set up looks presentable and  Red wine glass is position atleast 1 inch or 2 on tip of the
pleasing to the eyes. dinner knife
6. Timeliness - set up is completed on time atleast 30 minutes  Coffee cup or tea cup handle must be 4 o’clock in position,
prior to the start of the operations or banquet functions. teaspoon can be put along with the knives or with the coffee
cup when serve
Meal Sequence  In Real Set up, only the show plate, cutleries and glasses are
set in the table, the rest are serve as pre plated.

3. Russian Setting/ Platter Service/ English Service

 The food is pre-arranged in a platter with enough servings
for one table

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 It is usually done for banquet functions. It guarantees equal
portioning of dishes but takes a lot of time, skills and effort.
 Also known as host service, as the waiter must be skilled in
using the serving fork and spoon as their tongs.

 Family or Lauriat Setting

 It is commonly use for room service in accommodation
facilities
 This set up particularly uses a tray to set up and serve
 Common example is breakfast in bed
Russian Setting

 The set-up of table appointments in Russian setting is the

same in French setting the difference is all table
appointments will remain at the table and serve food every
after meal.
 In some Russian setting restaurants, plates are remove every
after dish
 Foods are not pre plated, that why the plates will be set up at
the table according to the meal plan chosen by the guest
along with the cutleries and glass wares.
 The waiter will use the serving fork and spoon as tongs to
serve individually the guest starting from 6 o’clock
clockwise.

4. Buffet Setting
 A type of setting the follows arrangement of table
appointments into food
 It is a self-service setting but some establishments that offer
buffet has their waiter or chef de buffet to scoop food and
bus out soiled dishes.

 Dishes in buffet shall arrange from lightest to heaviest. Set

up will start with cold dishes to hot dishes and last portion
will be dessert.
 Set up shall start with cold dishes to include cold appetizers,
salad, cold platters Table Setting Reminders:
 Followed by Hot dishes, from lightest to heaviest, if pasta/
noodles is present place it between the rice and vegetables  Cutleries must be place 1 inch from the edge of the table and
 The last portion of the buffet will be dessert has ½ inch spacing from another
 All should must have serving spoons, forks or tongs and dish  Set up of glasses can be diagonally or horizontally
plates. depending on the space requirement of the table
 Table napkins can be place either at the center of the
5. Family or Lauriat Setting placemat or plate, inside of glass or just beside the forks.
 Set up commonly used by restaurants offering family menu  Place the knives on the right side with the cutting edge
 Food are serve in platter but some are serve in individual towards the inside
plates  Soups, coffee, tea must be served with an underliner or
 It is best use for a either small group or large group saucer
 If the beverage is iced beverage put coaster beneath the
beverage
 Bread and butter can be placed on the side of the fork or
above the tip of the fork.
 Put salt and pepper shaker at the top of each cover, if the
space is too crowded you can place it on the edge of the
place in between.

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 For centerpiece and table decoration, always remember to  It is the use of tablecloths which is carefully placed and
harmonize with the room, the dishes and the food that is arrange around the table like a skirt.
served.  When 2 or more tables are used to set up a long table, table
skirting provides a cover that gives an attractive and artistic
arrangement.
 Table skirting makes a dining area for special function
TABLE SET-UP FOR FUNCTIONS
becomes attractive and appealing.
Block Table Note: For table skirting, it takes a lot of effort, skills, creativity and
 The block table is made up of four rectangular tables to form resourcefulness.
a block, this set up is ideal for a maximum of 20 guests at
TABLE SKIRTING DESIGN
small business meeting where all guests can communicate
freely. a. Single Pleat

b. Pleated Box Type/ Double Pleats

T-Shape Table

 It is a set-up ideal to use in a long narrow room. Three

rectangular tables make up the base of the T.

c. Butterfly

E-Shape Table

 This set up is ideal when there is a large delegation of guests

who must be seated at the head table.

d. Diamond

Set-Up for Round Tables

 A diagram of the round tables is necessary so that the table

is set up will be easy or convenient for the waiters to service. Topic 3: Table Service/ Meal Service
 Each round table should be set up with 8 or 10 chairs which
makes easier to determine the round tables to be used Five (5) Types of Service in F&B Industry
corresponding to the number of guests.
 Table Service
 Assisted Service
 Self-Service
 Single Point Service
 Specialized Service

Styles of Table Service

 There are several types of table service: some ways are

formal and elaborate; others are casual and relaxed. But it can
be classified as informal, formal and compromise.
Topic 2: Table Skirting  Table Service styles differ in 3 ways:
1. The manner in which the diner receives food
The Art of Table Skirting 2. The servants required to wait on the table.
3. The number of course offered.

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A. Table Service 14) Remove soiled dishes from the RIGHT SIDE of the
 The guests enter the area and is seated guests, clear soiled dishes except the glassware (water
 Menu lists are given or on display goblet) cutleries.
 The service is done in a laid cover on the table
 It has 4 categories: American/ Russian/ French and Notes on Russian Service
Buffet o Service platters are always used.
A.1 American Service o Only the table decorations are on the table. No food is on the
 Also known as “Plated Service” table at any time as all food is served by the attendants.
 The food to be served is pre-arranged in the kitchen o Bread and butter plates are not used.
itself and brought to the guest; mostly uses a la carte o Salt and pepper shakers are not on the table, as the food is
menu. And commonly seen in coffee shop type of expected to be well seasoned.
restaurant o Second servings are not offered
o After dinner drinks is a demitasse, served black
American Service Serving Procedures
o Finger bowls may be used.
1) Check the order and make sure the needed cutleries are
set up before starting to serve. A.3 French Service
2) Assemble the orders in a tray, making sure that all  French service is synonymous with “fine dining”. It is
accompaniments and side dish are complete. often exclusive, elegant restaurant and homes.
3) Use rectangular tray to carry the food and bar tray to the  This style is expensive because it involves professional
beverages waiters to serve properly and slowly. The atmosphere is
4) Served plated food on the right side of the guest using gracious and leisurely; diners are given the individual
your right hand and left hand holding the tray. (RIGHT attention.
SIDE OF THE GUEST RIGHT HAND RIGHT  It also comes with the table side preparation as we call “
FOOT FORWARD) if you are left handed use Queredon ”( Gueridon
otherwise.
French Serving Procedures
5) Position the meat/ fish or main course directly in front of
1) Welcoming and Greet the guests.
the guests with the logo positioned on the tip center of the
2) Offer before dinner drinks (aperitif)
plate if available.
3) Serve of Bread and Butter (left side of the guests)
6) Serve beverage before serving the food, on the right side
4) Present the menu, Right side of the guest only if using
of the guest.
menu book do not open just present with the name of
7) Bussing out on the left side of the guests.
the establishment easily be read
5) Take food order on the right side of the guest
A.2 Russian/ Silver Service 6) Take wine order if serving any by the sommelier, right
 The food is pre-arranged in a platter with enough servings side
for one table; the waiter dishes it out from the platter to 7) Presenting the wine, right side of guest
the individual plates of the guests, from the LEFT SIDE. 8) Clear aperitif glass (right side)
 It is usually done for banquet function and guarantees 9) Serve the appetizer, followed by soup (right side)
equal portioning of food. 10) Clear Soiled dishes (right side)
 It is used for formal luncheons and dinners. 11) Present Red Wine
12) Serve Salad (left side) followed by Main Course (right
Russian Serving Procedures: side)
13) Refill red wine glass
1) Kitchen shall prepare and dispatch foods in individual 14) Clear Red Wine Glass
platter that is sufficient, usually for 10 12 persons. 15) Clear soiled dishes
2) Waiter shall pick the platter with a side towel and use 16) Offer and Serve dessert
trolley or oval trays to dispatch. 17) Offer after dinner drinks (coffee or liqueurs)
3) To alert the guest of your presence, excuse yourself as 18) Present and settle the bill
you approach the table to serve and say “Excuse me 19) Bid good bye
sir/ madame “
4) Announce the name of the dish before serving and then Notes of French Service
present it to the guest: “Sir/ Ladies, your very special o Portions of food are brought to the dining room on serving
chicken galatina” platters and placed on a small heater called Rechaud that is
5) Hold platter with your LEFT HAND and Serve with on a small portable table called Queredon
your RIGHT HAND o The table is wheeled up beside the guest’s table and here the
6) Provide equal servings and move CLOCKWISE chief waiter or chef de rang, completes preparation. Boning,
position and serve quickly while the food is hot. carving, flaming or making a sauce are done in Queredon in
7) Position the serving platter very close to the guest’s front of the diners.
plate to avoid spills. o An assistant waiter or Commis de Rang, carries the plate and
8) In serving soups, use soup tureen with a napkin under serves each guests. It is his job to bring the food and clear
liner (artichoke style). the dirty dishes from the guest’s table.
9) Use serving fork and spoon as food togs in dishing o All foods (except salad& bread and butter) and
out food from the platter to the guest plate Beverages are serve at the right side of the guest
10) Before serving the sauce if any, ask the guest if he o Always Clear the table on the left side of the guest.
prefer to be over the meat or placed on one side.
11) Position the dish horizontal way and tilt slightly A.4 Buffet Service
12) Put water before the guest start, all beverage must be  This is self-service because the guests have to line up
serve on the right side of the guest using the right to get their food in a buffet table. The foods in the
hand, and clockwise position. buffet are classified and arranged in sequence.
13) Serve foods on the LEFT SIDE of the guest using
right hand, clockwise position
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 The risk in using this type of service is the possibility  List of food item served in an establishment.
of food shortage. One way to control is to assign a Chef  The arrangement of food offered by the organization.
de Buffet.
The Purpose of Menu
Notes on Buffet Service
1) A buffet is a dining table or other suitable surface, that will  To list items sold in the restaurant.
accommodate a stack of plates and serving dishes of food.  To educate customers
2) Guests are invited to serve themselves at the buffet ü List of price
3) Guests dine according to the arrangement of the ü Menu description
establishment  Act as a marketing tools
4) The menu for a buffet meal must be planned so that the food  Major determinant for the budget.
may be eaten with ease under the conditions established for  Gives customers a sense of who you are as an operation.
dining.  Part of an organization’s brand identity
5) Do not enclose the flatware with napkin
TYPES OF MENU
6) Put glasses of water on a tray or another table. Water should
be the last item in the buffet setting 1. Table d’hôte
 Food items grouped together & sold for one price.
B. Assisted Service
 Comprises a complete meal at a predetermined price.
 The guests enter in the dining area and assisted himself
 It usually includes three to five course meal available at
for getting the food, either from buffet counter or he may
a fixed price.
get serve partly at his table.
2. A la carte
 Consumption may be done on either table, standing or in
lounge area/ banquet hall.  Food items priced individually.
 A multiple choice menu, with each dish priced
C. Self-Service separately.
 The guest enter the dining area, select his own tray and 3. Static Menu
from the food counter and carries the food by himself to  Same menu items are offered every day.
his seating place.  Frequently used if restaurant’s concept is built around
the menu, including:
D. Single-Point Service  Décor
 The guests order, pay for his orders and get served at  Advertising campaign
single point.  Market segment identified as the target
 There may be or may not be any dining area audience
 It has 4 categories:  Examples: Mc Donalds
1. TAKE AWAY - Customer order and is served from single 4. Cycle Menu
point at counter , hatch or snack stand.  Different items each day on a weekly, bi-weekly, or
2. VENDING provision of food service and beverage service some other basis, after which the cycle is repeated.
by means of automatic retailing.  Seasonal cycle menus are common.
3. KIOSKS outstation to provide service for peak demand or  Used in healthcare institutions and schools.
in specific location; may be open for customers to order  Offers variety with some degree of control over
4. FOOD COURT series of autonomous counters where purchasing, production, and cost.
customers may either eat/buy from a number of counters and
eat in separate eating area or take away. 5. Single Use
 Planned for service on a particular day and not used in
E. Specialized Service the exact form a second time.
 The guest is served at the place, which is not meant or  Used in on-site foodservice in which the customer does
designated for food and beverage service. not vary much from day to day.
 Example: guest rooms for room service, any special 6. Du jour menu
area, grill room service (where various meats are  List the items “of the day”. These menus change daily
grilled in front of the guests. and are focused on seasonal ingredients, preparing the
freshest food possible.

7. Tourist menu
LESSON 10  used to attract tourists

MENU & MENU PLANNING 8. California menu

 guest may order any item on the menu at any time of
Introduction the day.
“The menu is the heart of any restaurant; It showcases everything TYPES OF MEALS
you have to offer for food and beverages.”
a. Breakfast
 The menu is designed carefully what the outlet wants to  is the first meal taken after rising from a night's sleep,
cater for, keeping in mind the type of customers. most often eaten in the early morning before
 The main advantage of a well-planned menu is that it leads undertaking the day's work. Among English speakers,
to consumer satisfaction. "breakfast" can be used to refer to this meal or to refer
 It also helps to motivate the employees for a responsible and to a meal composed of traditional breakfast foods (such
successful service. as eggs, oatmeal and sausage) served at early morning.
b. Brunch
Menu can be define as:
 is a combination of breakfast and lunch eaten usually
during the late morning but it can extend to as late as 3
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pm. The word is combination of breakfast and lunch. for service. They are always accompanied by very rich
Brunch originated in England in the late 1800s, served gravy or sauce. The following items can be served as
in a buffet style manner, and became popular in the entrees: Brains, Liver, Kidney, Oxtail.
United States in the 1930s
c. Lunch 7. Sorbet/ Sorbet
 is a midday meal of varying size depending on the  Because of the length of the French classical menu, this
culture. During the 20th century gradually focused course is considered to be the rest between courses. It is
toward a small or mid-sized meal eaten at midday. water and crushed ice slush flavoured with fruit juice or
Lunch is the second meal of the day after breakfast. champagne and served in a glass.
d. High tea
 (also known as meat tea or tea time in Ireland) usually 8. Releve/ Joints
refers to the evening meal or dinner of the working  This is the main meat course on the menu, normally larger
class, typically eaten between 5 pm and 7 pm. Consists than entrees and take the form of butcher’s joints which
of a hot dish, followed by cakes and bread, butter and have to be carved. These joints are normally roasted. A
jam. Occasionally there would be cold cuts of meat, sauce or a roast gravy with potatoes and green vegetables
such as ham salad. are always served with this course.
e. Elevenses
 is a snack that is similar to afternoon tea, but eaten in 9. Roti/ Roast
the morning. It is generally less savoury than brunch,  At this stage the balance of the courses is gradually
and might consist of some biscuits with a cup of coffee returning from heavy to light. Roast always contain roast
or tea. The name refers to the time of day that it is of game or poultry: - chicken, turkey, duck, pheasant,
taken: around 11 am. quail.
f. Dinner
 usually refers to the most significant, and important, 10. Legumes/ Vegetables
meal of the day, which can be the noon or the evening  Served only with its accompanying sauce. These are
meal. The average dinner time in the U.K. for those vegetable dishes that can be served separately as an
who call their evening meal dinner has been found to individual course or may be included along - with relevé
be at 7.47pm. or roast courses.
g. Supper
 may refer to a late- evening snack or else as an
informal family meal (which would be eaten in the
kitchen or hall room) as opposed to dinner which
would be eaten in the dining room. It is common for 11. Salades/ Salad
social interest and hobby clubs that meet in the evening  Small plates of salad taken after main course, quite often
after normal dinner hours to announce that "a light simply green salad and dressing.
supper" will be served after the main business of the
meeting. Normally taken between 10 pm to 11 pm. 12. Buffet Froid/ Cold Buffet
 In this course Chilled meat and fish(small) pieces are
Classic Menu Sequence served.

1. Hors d’oeuvre / Appetizer 13. Entrements/ Sweets

 Are of spicy in nature in order to stimulate the appetite for  Entremets on a menu refers to desserts. This could include
the dishes that are to follow in the course. Served from a hot or cold sweets, gateaux, soufflés or ice-cream.
rotating trolley or a tray a small amount of each variety
being placed on the plate to make up a portion. 14. Savoureux/ Savory
 A dish of pungent taste, such as anchovies on toast or
2. Potage/ Soup pickled fruit.
 Soup also act as an appetizer for the further courses to
come. Soups like clear soup(consommé) and the other a 15. Fromage/ Cheese
thick soup (crème, veloute, puree) are served during this  The range of cheeses and various accompaniments,
course. including biscuits, breads, celery, grapes or apples.

3. Oeuf/ Egg 16. Cut Fruits & Nuts

 Oeufs are the dishes made from egg. There are many  Dessert is a course that typically comes at the end of a
styles of cooking and preparation of eggs such as boiled, meal. All forms of fresh fruit and nuts may be served in
poached or scrambled. The omelette is the most popular this course.
item.
17. Boissons/ Beverage
4. Farinaceous/ Farneaux/ Pasta or Rice  All types of hot or cold beverage.
 This is Italy's contribution to the courses of the menu. It
includes different kinds of rice and pasta. Pasta dishes are
spaghetti, lasagne and gnocchi. MODERN MENU COURSE
There are few courses presented in the menu, such as:
5. Poisson/ Fish
 Poisson are the dishes made from fish. Fish, being soft- a. Appetizer - a small portion of a food served at the
fibred, prepares the palate for the heavier meats that beginning of a meal to stimulate the appetite.
follow. b. Soup - Soup also act as an appetizer may be thick soup
(crème) and clear soup (consommé).
6. Entrée / Entree c. Salad - Small plate of salad, quite often simply green salad
 The first in the meat course Entrées are generally small, and dressing.
well garnished dishes which come from the kitchen ready
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d. Fish - Fish is served, usually before the main course.
Prepares the palate for the heavier meats that follow.
e. Main course - The main meat course on the menu, larger
other course. A sauce or a roast gravy with potatoes and
green vegetables are always served with this course.
f. Dessert – The sweet items at the end of a meal.
g. Cheese - The range of cheeses and various accompaniments,
including biscuits, breads, celery, grapes or apples.

TYPES OF MEAL COURSE

 In dining, a course is a specific set of food items that are 3. Cultural and religious dietary influences
served together during a meal, all at the same time. A course  Various faiths have differing requirements with regard to
may include multiple dishes or only one, and often includes the ingredients that may be consumed, cover preparation
items with some variety of flavors. An average meal consists methods, cooking procedures and equipment used.
of one or more meal courses.
 The most typical meals course are:
- 1 course meal – Main course
- 2 course meal – Appetizer & Main course, or Main
course & Dessert
- 3 course meal – Appetizer, Main course & Dessert
- 4 course meal – Appetizer/ Soup, Salad, Main course
& Dessert
- 5 course meal - Soup, Fish, Main course, Dessert &
Cheese, OR Soup, Appetizer, Salad, Main course &
Dessert 4. Vegetarianism
- 6 course meal - Appetizer, Soup, Fish, Salad, Main  It may derive from cultural, religious, moral, ethical or
course & Dessert physiological considerations.

MENU DESIGN AND LAYOUT

ü Menu design and layout have been called as the silent
salesperson of the restaurant. The menu cover is a symbol of
the restaurant’s identity.

ü For menu of single page, the page must encased in plastic

laminate. If the menu is more extensive, there is more space
on the back for dessert and beverages. The focal point for 5. Ethical Influences
single page menu is just above the center, an ideal place to  Customers have become increasingly aware of ethical
list a special item that may be highlighted to increase sales. issues, such as:
This item should also yield a good profit margin because it - Ensuring sustainability of foods consumed
is a high selling items. - Fair trade
- The acceptability of genetically modified foods or
ü For menu of more than 1 page, the outside cover may have irradiated foods
the name of the restaurant and a picture of appropriate to its - Reducing food packaging and food waste
style. The layout, type face, illustrations, graphic design, - Reducing the effects that food production and food
paper color and menu copy are matter of personal choice. transportation have on the environment generally
Menus with two or more pages may be laid out in an
MENU ENGINEERING
appealing way with signature item or special dishes
 Menu engineering is a way to design a menu in order to
highlighted or boxed in the focal point. Beverages may
push your most profitable dishes and up-sell to your
appear on the back page or even as a suggestion to
guests.
accompany a certain dish.
 The goal is simple: to increase profitability per guest.
 With the right menu engineering, you will be able to
feature the most popular, important and profitable dishes
on your menu, you will make it easy for your guests to
choose a dish, you will be increasing your profit margins
and you will have a menu that is memorable.

INFLUENCES ON THE MENU

1. Health and eating

 Customers are increasingly looking for the availability of
choices that will enable them to achieve a balance diet.
 Customers are also requiring more specific information
on methods of cooking and ingredients used to produce
their meal such as low fat milk, less sugar drink. ü Stars: high popularity, high profit
ü Plow Horses: high popularity, low profit
2. Dietary Requirements ü Dogs: low popularity, low profit
 Customers may therefore require a certain diet for ü Puzzles: low popularity, high profit
medical reasons, some may need to know about the
ingredients used in a dish. Strategies for Menu Engineering

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 Plowhorses – increase menu price or change the ingredients o Restaurants must be accurate and truthful when
or cut portion size describing dishes on the menu.
 Stars – remain the menu and consider a modest price o Menu accuracy in menu descriptions such as spicy,
increase marinated, fresh, sizzling, crunchy.
 Puzzles – reposition these items on the menu or do
promotion to increase sales volume Recipe
 Dogs – remove from the menu immediately and replace with
new item  A recipe is a set of instruction for producing a certain dish.
In order to duplicate a desired preparations, it is necessary to
Steps in Menu Planning record the ingredients, their amounts and the way they are
combined or cooked.
1. Plan dinner meals or other entrees for entire cycle  Standardized recipe is a set of instruction describing the
2. Select luncheon entrees or main dishes, avoiding those used way a particular establishment prepares a particular dish.
on dinner menu
3. Decide on starch item appropriate to serve with entrée The Structure of a standardized recipe
4. Plan dessert for both lunch & dinner
5. After luncheon & dinner meals have been planned, add 1. Name of the recipe
breakfast & any others 2. Yield, including total yield, number of portions and portion
6. Evaluate if clientele, government regulations & managerial size.
considerations have been met 3. Ingredients and exact amounts, listed in order of use.
4. Equipment needed including measuring equipment, pan
CONSIDERATIONS IN MENU PLANNING sizes, portioning equipment and so on.
5. Directions for preparing the dish
The menu is the most important part of the restaurant concept. 6. Preparation and cooking times
Responsibility for developing the menu may begin with the chef, 7. Directions for portioning, platting and garnishing
individually or in collaboration with the owner, manager, cooks or 8. Directions for breaking down the station, cleaning up and
servers. storing leftovers.

1. Capability and Consistency Function of standardized recipes

o The capability of the chefs or cooks to produce the
quality and quantity of food necessary is a basic a. Standardized recipes are detailed and specific. This is to
consideration. ensure that the products is the same every time it is made
o The use of a standardizes recipes and cooking and served, no matter who cooks it.
procedures will help ensure consistency. b. They indicate precise quantities for every ingredients and
how they are to be measured and they indicate exact yields
2. Equipment and portion size and how the portions are to be measured
o In order to produce the desired menu items, the proper and served.
equipment must be installed in an efficient layout.
o Menu items are selected to avoid overuse of one piece
of equipment

3. Ingredients Availability
o Availability requires that a constant, reliable source of
supply at a reasonable price be established and
maintained. High quality ingredients make a high
quality product.
o The operator takes advantage of the seasons when
items are at their lowest price and best quality.

4. Price
o Price is the major factor in menu selection.
o Food cost and portion size and control are the best
indicators of the price to charge for dishes on a menu.

5. Nutritional Value
o Restaurant guests are becoming increasingly concerned
about the nutritional value of food.
o This is creating a higher demand for the healthier items,
such fish and shellfish because have far less fat than other
protein foods.

6. Menu Trends
o Defining a specific dining behavior or demand in cuisine
among a certain population would then qualify as a menu
trend.
o Focus on certain areas of the country as well as consider
multiple demographic variables such as age, income and
ethnic.

7. Accuracy in Menu

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