'EXTENDED MENU SEQUENCE 1. Bread Service: A pre-meal snack for Guests. 2. Amuse-Bouche: A taster that can be eaten in a bite or two. 3. Starter Course: A light meal, like a salad or soup. 4. Entrée Course: Served before the main course. Traditionally a fish dish. 5. Main Course: The biggest dish and focal point of the entire dining experience. 6. Palette Cleanser: Traditionally a sorbet served at any point in the menu sequence, but usually after the main course. 7. Cheese Course: A selection of cheeses served with biscuits and preserves. 8. Dessert Course: The final food course and is often something sweet. 9. Tea and Coffee Service: After the final course Guests enjoy tea, coffee, or a digestif. Watch Waiter Training Video Courses, Barman Training Video Courses, Hotel Training Video Courses, Restaurant Training Video Courses, and Bar Training Video Courses. For more Training visit: https://www.leadinghotelier.com/ https://www.leadinghoteliercourses.com/ Follow us: https://www.facebook.com/leadinghotelier https://www.instagram.com/leadinghotelier https://www.linkedin.com/in/demetris-ioannou-48338b48/ Hotel Training | Service Training | Hospitality Training | Restaurant Training | Waiter Training | Bar Training | Hotel Video Courses | Service Video Courses | Hospitality Video Courses | Restaurant Video Courses | Waiter Video Courses | Bar Video Courses'
Tags: training , service , hospitality , RESTAURANT , food and beverage , Hotel Training , hospitality training , waiters
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