THE CATERING MENU

Each item is listed separately with its price.

• A la carte

• Table d’hôte

• Prix fixe

• Tasting menu

Special variety of the prix fixe menu, also known by its French name, “menu dégustation.”

• A la carte

• Table d’hôte

• Prix fixe

• Tasting menu

Each guest may choose one (1) selection from each course offered, and the total meal costs the single price indicated.

• A la carte

• Table d’hôte

• Prix fixe

• Tasting menu

French for “host’s table” and is derived from the innkeeper’s practice of seating all guests at a large communal table and serving them the same meal.

• A la carte

• Table d’hôte

• Prix fixe

• Tasting menu

Foodservice operation includes all the menus for the range of meal services offered for private functions, including menus for receptions and theme functions.

• Catering breakfast menu

• Catering menu program

• Classical Luncheon Format

• Classical Dinner Format

A menu is a list of can-be-prepared food items available to a client.

• True

• False

Determines equipment, staffing, and food production needs.

• Style of service

• Price range

• Awareness of customer needs

• Cuisine orientation

• Menu item selection

Helps determine the pricing structure of the menu program.

• Style of service

• Price range

• Awareness of customer needs

• Cuisine orientation

• Menu item selection

Reflected in the knowledge of current trends in dining and eating patterns.

• Style of service

• Price range

• Awareness of customer needs

• Cuisine orientation

• Menu item selection

Determines the monthly forecasted catering sales volume and the anticipated annual profit.

• Style of service

• Price range

• Awareness of customer needs

• Cuisine orientation

• Menu item selection