Menu Sequence

1
Menu Sequence
PRICING DESIGNING THE MENU

• According to western countries and based on the
  French food culture, a meal include the following
  courses (maximum 8)
• 1) cold appetizer 2) soup 3) hot appetizers to
  4) Fish5) Sherbet (which is a water ice) 6) Main
  Course or Entrée 7) Cheese and 8) Dessert.
• An À la Carte or Table dHôte menu can follow
  this meal progression. ?

2
Menu Item Placement
PRICING DESIGNING THE MENU
3
Non-alcoholic cold beverages

• Spring water
• Mineral waters
• Fruit juices Fresh fruit juices
• Cocktails
• Milk
• Aromatic beverages ?

4
Non-alcoholic hot beverages

• Turkish coffee
• Espresso - Ristretto - Cappucino
• Filter coffee and Nescafe(should not be served
  in luxury restaurant)
• Milk - Hot chocolate
• Tea options ?

5
Alcoholic beverages

• Wine (1. white 2. red 3. rosé. 4. sweet wine 5.
  sparkling wine / Champagne)
• Beers (Blond / Dark -Light / Normal / Strong
  Bottled / Draught)
• Aperitif (Bitters / Vermouth / Anised)
• Distilled beverages (brandy)
• Liqueurs
• Cocktails ?

6
Wine cellarage

• A subterranean northerly aspect is ideal
• Excessive temperature variation shoul be avoided
  (7-12,5o)
• Humidity 55 to 70
• Unwanted odours should be avoided
• Lighting should be avoided
• Wine should be stored on their sides
• Cellars should be locked ?