Chapter 5 Food production
DOI: 10.23912/9781911635109-4125 | ISBN: 9781911635109 |
Published: May 2019 | Component type: chapter |
Published in: Food and Beverage Management 5e | Parent DOI: 10.23912/9781911635109-4094 |
Abstract
The term menu du jour (French) or menu del dia (Spanish) is sometimes used instead of the term table d’hôte menu. Another menu term used is carte du jour (literally ‘card of the day’), or ‘menu of the day’, which can also be a fixed meal with one or more courses for a set price. A prix fixe (fixed price) menu is similar. A ‘tasting menu’ (menu degustation) is a set meal with a range of courses (often between six and ten). These tasting menus are offered in restaurants where the chef provides a sample of the range of dishes available on the main menu. These tasting menus can also be offered with a flight (selection) of wines – a different wine for each course., with the chef coming to the customer’s table to explain the production of the dish. For all menus the price of the meal might also include wine or other drinks.
In addition to menus for main meals, such as luncheon or dinner, there are also requirements for other types of menu such as all day menus, floor/room service menus, lounge service menus, hospital tray service menus, airline tray service menus and rail service menus and event menus.
Sample content
Contributors
- John Cousins, The Food and Beverage Training Company, London (Author)
- David Foskett, David Foskett Associates, London (Author)
- David Graham, Service Sector Management, Sheffield Hallam University (Author)
- Amy Hollier, College of Food, University College Birmingham (Author)
For the source title:
- John Cousins, The Food and Beverage Training Company, London (Author)
- David Foskett, David Foskett Associates, London (Author)
- David Graham, Service Sector Management, Sheffield Hallam University (Author)
- Amy Hollier, College of Food, University College Birmingham (Author)
Cite as
Cousins, Foskett, Graham & Hollier, 2019
Cousins, J., Foskett, D., Graham, D. & Hollier, A. (2019) "Chapter 5 Food production" In: Cousins, J., Foskett, D., Graham, D. & Hollier, A. (ed) . Oxford: Goodfellow Publishers http://dx.doi.org/10.23912/9781911635109-4125
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