Food and Beverage Management. Food Production. Purpose of the menu. Selling aid – method of communication Adequate information, easily found and followed, will make the customer feel more at home and will assist in selling the menu. Classes of menu.
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Egg dishes (oeufs)
Pasta and rice (farineux)
Relevé (roasts or other larger joints)
Roast (rôti) (roasted game or poultry)
Cold buffet (buffet froid)
Fresh Fruit (dessert)Classic menu sequence