Specific Service Procedures

Abstract

There are two main types of hors-d’oeuvre — a selection of several different kinds of items neatly arranged on a fish plate, or dressed in individual dishes called raviers placed on a tray or trolley which is shown to the customer and served neatly onto a plate, according to choice; and what are known as single hors-d’oeuvre which, as the name implies, is the main item possibly with an ancillary item to support or garnish it. Single hors-d’oeuvre is usually served as an à carte first course at a stated price. The word hors-d’oeuvre means a dish that is ‘outside’, or in advance of, the meal itself, but now indicates a first course which as such should stimulate the appetite by its taste and colour.