It is the perfect time for me to write this much awaited topic, the reason is that every year in the month of March and April the students of Hotel Management & Catering studies are running around to compile the menu for their practical examinations.
Even the high scoring students too sometimes may not have the required base in menu planning (F & B Service Practical), even though if they are in their final year of studies.
Each Staff members in catering colleges have their own scripts in matching food & wine. This type of shuffling lecture highly disturbs the students in compiling menu, at the time of they leave the college also he / she goes without knowing anything or confused in menu compiling .
Below are the given guidelines on matching food & wine and the cover laying tips which may facilitate the students for further course of action in this menu compiling,
1. If the menu is for minimum Five course Food and wine, lay the cover for first three courses.
2. Give the description for food and wine
3. Do not pile the cutlery, flatware and glassware on the cover
4. Explain very clearly about the cover lay and menu to the Examiner
5. Try to add the new dishes for each course. Avoid sticking yourself with same dish which you are using throughout your graduation period
6. Choose the cutlery and crockery as per cover needs, based on the food in menu, these alone lifts the style of the service.
7. Keep the wine glasses in 160 degree angle, around the water glass. First wine glass is next to water glass and the next wine glass follows
8. There is no base for suggesting wine for all courses. Start with light bodied wine, medium, heavy and finally end up with light bodied one
9. Ensure the cover should not be overcrowded.
10. Don't be confuse with the internet sources in the beginning time, stick with the basic ideas what you have received in your classroom.
11. Read the menu carefully and understand the nature of the food what you have listed in the menu card. Pronounce the name of the dish correctly.
12. Always try to be strong enough in the basics. Every time you try to add new dishes and wines for your knowledge enrichment.
13. Think that it is your time to professionalize your trade so stay comfort from exam fear.
Hoping that these guidelines are very little for me to tell you now. The Hotel Management and Catering students should do the menu planning as one of their hobby thereby they could understand the essence of vastness and deepness in their subject.
Register my instructions. Throw the confusions and say menu planning is damn easy. Get back with your honest reply.
All the best for your Examinations, Score Big Marks
Even the high scoring students too sometimes may not have the required base in menu planning (F & B Service Practical), even though if they are in their final year of studies.
Each Staff members in catering colleges have their own scripts in matching food & wine. This type of shuffling lecture highly disturbs the students in compiling menu, at the time of they leave the college also he / she goes without knowing anything or confused in menu compiling .
Below are the given guidelines on matching food & wine and the cover laying tips which may facilitate the students for further course of action in this menu compiling,
1. If the menu is for minimum Five course Food and wine, lay the cover for first three courses.
2. Give the description for food and wine
3. Do not pile the cutlery, flatware and glassware on the cover
4. Explain very clearly about the cover lay and menu to the Examiner
5. Try to add the new dishes for each course. Avoid sticking yourself with same dish which you are using throughout your graduation period
6. Choose the cutlery and crockery as per cover needs, based on the food in menu, these alone lifts the style of the service.
7. Keep the wine glasses in 160 degree angle, around the water glass. First wine glass is next to water glass and the next wine glass follows
8. There is no base for suggesting wine for all courses. Start with light bodied wine, medium, heavy and finally end up with light bodied one
9. Ensure the cover should not be overcrowded.
10. Don't be confuse with the internet sources in the beginning time, stick with the basic ideas what you have received in your classroom.
11. Read the menu carefully and understand the nature of the food what you have listed in the menu card. Pronounce the name of the dish correctly.
12. Always try to be strong enough in the basics. Every time you try to add new dishes and wines for your knowledge enrichment.
13. Think that it is your time to professionalize your trade so stay comfort from exam fear.
Hoping that these guidelines are very little for me to tell you now. The Hotel Management and Catering students should do the menu planning as one of their hobby thereby they could understand the essence of vastness and deepness in their subject.
Register my instructions. Throw the confusions and say menu planning is damn easy. Get back with your honest reply.
All the best for your Examinations, Score Big Marks
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