MENU SEQUENCE - Food and Beverage Service Training #2


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:

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

15 views0 comments