The courses of meal around the world vary in number from as small as just one to as wide as 17, in case of a traditional French meal. The courses are divided according to what food one eats. There are different food profiles according to the country’s culture and customs. Generally, there are at least three courses of a meal −
In this course, a welcoming appetizer that induces hunger is given to the guests. Also, the guests can prefer soups accompanied with the bite-size savory snacks as side orders in this course.
During this course, main dishes with vegetables or meats accompanied with rice and breads are served. In some cultures, such as Indian, the main dish is accompanied with salads.
This course signals the end of meal and is usually had with a cup of coffee.
Salads form an important part of diet in France. A typical French meal has an addition of Salad Course. It is often accompanied by other courses such as Fish Course and Cheese Course. There are cultures where people prefer to take one dish meal with no elaborate and distinguished courses of food.
Depending upon what and how the food is made available to the guests, there are following broad menu types −
Table D’hote is a menu where the meal is combined with a number of food options from each course. The guests can make their choice and order for a fixed price. Irrespective of what the guest chooses or declines, the price remains the same. Hence, it may also be called prix fixe or fixed price menu. Banquet menus, children’s menus, and occasion menus cater to special occasions and are offered at a set price.
A la carte is a multi-course or multi-category menu that comes with appetizers, starters, sea-food, meats, side dishes, beverages, and alike. Each dish is offered at a separate price. The guest can choose individual dishes to make own meal package.
In this menu, the typical types of meals are served yearlong with an occasional change on some special days.
Cycle menu includes different meals offered on different days of a week. The cafeterias at educational institutes and otherwise use this menu which they can repeat after a week or a month. Serving a feast on Sunday, offering special variants of chicken on Fridays can add to the cyclic menu.
Let us now look at a few other menus which boost your platter and the F & B Services.
This menu displays puddings, cakes, tarts, ice creams, smoothies, fondues, sundaes, sweet pies, and ice creams and frozen yogurts along with their respective prices.
Frozen Desserts − They are usually popular with people from all ages and walks of life. They are always served chilled. The following are some mouthwatering frozen desserts are −
Ice Cream/Gelato (Italian for ice-cream) − They are primarily same with just a little difference in composition of milk, custard, water, and eggs. In India, frozen desserts are prepared with thick full cream milk and fruit pulp or crushed nuts and saffron. It is popularly known as ‘Kulfi’. Kulfi is served on stick or in terracotta pot called ‘Matka’.
Sorbet − It is a frozen dessert made of fruit juices, dessert wines, and ice shaves. It is flavored by a variety of edible food colors and essences. In contrast to ice cream, frozen dessert appears icier than milky.
Frozen Yogurt − It is made by freezing flavored yogurt. It also contains less fat, sugar, and thus less calories as compared to ice creams.
This menu includes variants of tea and coffee, hot chocolate, juices, milkshakes, mocktails, and so on. The wine menu includes wines, beers, liquors, types of water, cocktails, and spirits with their respective serving quantities and prices.