Scale and Function

• Functions can involve small or large number of guests.
• It is easier to provide a larger range of courses and options for a small group rather than a large group of costumers.  
• Typical courses in a menu are:
• Appetiser: tasty food that is not filling and stimulates the desire for more food.
• Entrée: the first course that is usually fish, soup, or salad in small portions. 
• Main Course: usually consists of meat, fish or poultry with an accompany of vegetables or a salad.
• Dessert: a sweet dish, usually a form of cake or pastry, fruit or cheese.