EXTENDED MENU SEQUENCE
1. Bread Service:
A pre-meal snack for Guests.
2. Amuse-Bouche:
A taster that can be eaten in a bite or two.
3. Starter Course:
A light meal, like a salad or soup.
4. Entrée Course:
Served before the main course. Traditionally a fish dish.
5. Main Course:
The biggest dish and focal point of the entire dining experience.
6. Palette Cleanser:
Traditionally a sorbet served at any point in the menu sequence, but usually after the main course.
7. Cheese Course:
A selection of cheeses served with biscuits and preserves.
8. Dessert Course:
The final food course and is often something sweet.
9. Tea and Coffee Service:
After the final course Guests enjoy tea, coffee, or a digestif.
Watch Waiter Training Video Courses, Barman Training Video Courses, Hotel Training Video Courses, Restaurant Training Video Courses, and Bar Training Video Courses.
Follow us:
https://www.facebook.com/leadinghotelier
https://www.instagram.com/leadinghotelier
https://www.linkedin.com/in/demetris-ioannou-48338b48/
Hotel Training | Service Training | Hospitality Training | Restaurant Training | Waiter Training | Bar Training | Hotel Video Courses | Service Video Courses | Hospitality Video Courses | Restaurant Video Courses | Waiter Video Courses | Bar Video Courses
Kommentare