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SITHFAB003A – SITHFAB011A Serve food and beverage to customers Develop and update food and beverage knowledge.

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Presentation on theme: "SITHFAB003A – SITHFAB011A Serve food and beverage to customers Develop and update food and beverage knowledge."— Presentation transcript:

1 SITHFAB003A – SITHFAB011A Serve food and beverage to customers Develop and update food and beverage knowledge

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3 Types of Service Types of service depends on the type of establishment Types of service depends on the type of establishment Fast food to five star restaurant Could be counter service at a bistro, buffet service, self service, plate service, Gueridon service and a host of items in between.

4 Types of Menu A la carte Table dhote Carte du jour (card of the day) Plat du jour ( plate of the day) Buffet

5 Features of a la carte menu Cooked to order Dishes individually priced Wide selection of dishes Individually priced Cooking time approx 20 minutes

6 Features of table dhote menu Set number of courses Limited choice or no choice Set price Dishes partially pre prepared

7 Meals of the day BREAKFAST CONTINENTAL BREAKFAST FULL BREAKFAST MORNING TEA BRUNCH LUNCH AFTERNOON TEA PRE THEATRE DINNER (HIGH TEA) DINNER SUPPER

8 Courses for horses Traditionally a classical menu consisted of as many as 12 courses Today it is broken down to three Lets have a look at the courses Hors douvre (appetizers) Potages (soups)

9 Courses for horses continued Poissons (fish dishes) Entrees (small portion butchers meat) Releves (main course of butchers meet, ie whole joint of meat) Sorbets (wine flavoured water ice) Rotis ( Roasted game or poultry) Legumes ( Vegetable dishes) Entremets (sweet dishes, hot or cold) Savoureux ( savoury dishes, lightly spiced)

10 Courses for horses continued Dessert ( fresh fruit and nuts Café ( black coffee small portion) Petit fours (fancy biscuits or chocolates) Today we usually have three courses Entrée or Starter Main Dessert or Sweet dish

11 Accompaniments to dishes Bread (brown bread and butter, melba toast, croutons etc) Condiments ( salt and pepper, mustards, oil and vinegar etc) Proprietary sauces (tomato sauce, HP sauce, mint jelly, cranberry BBQ sauce) Prepared sauces ( apple, mint, mayo, bearnaise, tartare, salsa) Miscellaneous ( lemon wedge, sour cream, herbs, pickles, parmesan cheese)

12 Cooking of the steak Steak can be cooked various ways from rare to well done, we abbreviate this as follows; Rare or Blue ( R) Cool red centre Medium rare (MR) Warm red centre Medium (M) Hot pink centre Medium well (MW) Thin line of pink in centre Well done (W) Cooked thoroughly

13 Vegetable Accompaniments Various vegetables can be used to accompany the main course or sometimes vegetables can be eaten on their own Asparagus Broccoli Carrot Spinach Cucumber Potato Mushrooms

14 Examples of Starters Smoked Tasmanian Salmon Carpaccio of Ocean trout Terrine of seafood Pate maison Lobster bisque Calves liver with onion marmalade Warm chicken salad Freshly shucked Sydney Oysters Minestrone

15 Examples of main course dishes Char broiled green lobster tail Grilled tuna steak with salsa Fillet mignon and béarnaise Chateaubriand Lamb fillets tandoori Duckling with orange sauce Fried whiting fillets

16 Examples of sweet dishes Wattle seed pavlova Chocolate mud cake Bavarois Figs with mascarpone Bread and butter pudding Apple strudel Zabaglione Sticky toffee pudding

17 Cheese please There is nothing like finishing of a meal that a good selection of cheeses, cheeses can be accompanied by; Breads, water biscuits, crackers, bread sticks Vegetables such as radish, celery, spring onion Fruits Condiments, such as chutney, pickles

18 Examples of Cheese Soft cheese ( ricotta, cottage, cream) White mould ( Brie, camembert) Blue veined ( Blue vein, Roquefort) Cheddar cheese ( Vintage, tasty, Cheshire) Round Eye cheese ( edam, gouda, swiss) Hard Cheese and soft cheese is not usually offered on a cheese plate.

19 Savouries These dishes are sometimes offered as cocktail food at functions some examples are; Sardines on toast Bococcini and roasted tomato on toast Angels on horseback (oysters wrapped in bacon) Oysters, salmon and other bite size seafood on pumpernickel

20 Menu Terminology Al Dente ( term used to describe pasta or vegetables cooked with a bite) Baba ( yeast based sponge) Barquettes ( boat shaped tartlets) Boullabaise ( Fish stew) Brochette ( cooked on a skewer) Canape (savoury on toast or biscuit) Carpaccio ( finely sliced marinated meat or fish)

21 Menu Terminology continued Farce (stuffing) Frappe ( chilled or iced) Fume ( smoked) Glace ( ice cream) Julienne ( strips of vegetables or fruit) Medallion ( round piece of meat or fish) Quenelles ( mince from fish, meat, chicken which is poached)

22 Menu Terminology continued Marinade ( mixture of liquid and seasoning used to soak meat to tenderise and flavour) Ragout ( rich brown dish, usually meat) Shuck ( to open an oyster or clams) Tournedos ( small cuts from the middle of the fillet of beef Zabaglione ( mixture of egg yolk sugar and marsala)

23 Menu Terminology continued Bisque ( shellfish soup) Brioche ( yeast roll) Coulis ( a puree of fruit) Compote ( stewed or poached fruit) Diable ( seasoned with hot spices) Duxelle ( chopped cooked mushrooms and onion) Flambe ( to flame) Gateau ( cake)

24 Sections of the service area Aboyeur – located at entry or exit of area Cold Press – cold food collected before hot food Hot Press – collect last, plates burn you less Still Room/Pantry – can be located separate from the kitchen Dispense Bar- close to kitchen and dining area Washup – located at entry to kitchen Doors should only open one way, less collisions and should be wider than standard doors Two way doors should be fitted with a viewing glass

25 General Service Rules Ladies should be served first, the host/ess last All service is done from the right except silver service Food should be served clockwise, from the right Beverage should be served clockwise, from the right When carrying flats the restaurant, spoon and fork should be carried in the hand Vegetable dishes, sauce boats etc, should sit on an under liner Vegetable dishes should be held on the palm Silver service served from the left, keep platter close to customers plate

26 Service Sequence for – a la carte Receive and sit customers Lap napkins Introduce yourself, present wine and food menu Take out water, and serve Explain specials and take aperitif order Serve bread and butter Serve aperitif Take food order when customers are ready Transfer order onto kitchen docket and take to kitchen

27 Service Sequence for – a la carte cont. Adjust cutlery if necessary Take wine order and serve wine Serve first course Top up white wine (or serve whatever wine ordered) Clear first course when all customers have finished Serve red wine if ordered Serve main course, top up wine Clear main course including side plates, butter dish and salt and pepper Crumb the table

28 Service Sequence for – a la carte cont. Present dessert menus Take dessert order Take dessert wine order and serve it Lay cutlery for dessert Serve dessert, top up wine Clear dessert and take coffee order Serve coffee, take order for after dinner drinks Prepare the bill, present bill when customer ask for it Assist the customers when they leave, thank them for their patronage

29 General rules for taking bookings Write the booking directly into the reservation book Use a pencil, date, day Know the seating capacity of the restaurant Number of people (covers) Time of booking, name and phone number of person Special requests Repeat booking to the customer Thank customer, confirmed Cancellations should be crossed out Let customer hang up first

30 General points for order taking Know the menu, wine list and specials Know preparation methods of dishes & times Stand straight, speak clearly Make suggestions, write order on docket book Repeat order to the each guest Remove menu from the guests Double check the numbers and requests Number the chairs clockwise or use own system Use abbreviations ie. (MR) (W) GT (gin and tonic)

31 Information required on docket book Table servers name or initials Number of covers Table number Time order taken Date (yes and no) Order Preferences

32 General rules for setting up All table ware must be spotless Cutlery – dipped in hot water and polished Crockery – check for cracks and cleanliness Glasses – over steam and polished Table Accompaniments; salt and pepper flower vase candle holder EVERYTHING MUST BE SPOTLESS

33 A finger bowl should be served with Fresh artichokes Fresh asparagus, when served as a course Oysters natural Some poultry /fowl dishes especially roast quail All fresh fruit Crustaceans, when served in the shell When customer is observed using the fingers to eat

34 Different service styles American Service – all food is plated in the kitchen English Service- meat is on platters, host carves the meat and then is silver served Russian Service- wait staff offer the food on platters, guest help themselves French Service- food is partially or wholly prepared at the table Gueridon Service- like French service but without table –side preparation, flambé dishes

35 What time is my meal due? Breakfast: 6am-10am Morning tea: 10am -11am Brunch: 11am -2pm Lunch: 12noon-3pm Afternoon Tea: 3.30pm-4.30pm High tea/pre theatre:5pm-6pm Dinner:6.30pm-10pm Supper:10pm onwards

36 Production of Cheese 1. Milk is warmed 2. Bacteria and rennet are added, milk coagulates 3. Curd is cut to drain off whey 4. Curd is sometimes heated, pressed and or turned to drain more 5. Curd is moulded, shaped 6. Curd is salted before and/or after step 5 7. Matured under controlled conditions

37 Most popular varieties of cheese NameOriginFlavourClass BrieFranceMildSoft CamembertFranceMildSoft CheddarEnglandMildFirm EdamHollandMildFirm Port SalutFranceBlandSemi-soft RoquefortFranceStrongSoft ParmesanItalySharpHard StiltonEnglandStrongSoft

38 The service of cheese 1. Present the cheese board 2. Use a different board for carving 3. Cut firm cheeses first, blue vein cheeses last 4. Remove inedible rind, ie swiss, jalsberg 5. Produce clean cuts of regular shape 6. Arrange the cuts in a pleasant form on an entrée plate 7. Serve with crackers and other accompaniments

39 General points for planning a buffet LOCATION OF THE BUFFET TABLE ZONING ARRANGEMENTS SERVING LINES TYPE AND COLOUR OF CLOTH/SKIRTING DECORATIONS (CARVINGS, ETC) OTHER ITEMS ( SPOTLIGTHS ETC)

40 TABLE SET UP FOR MEETINGS Table covered with cloth Jugs with ice water on under plates, no doiley Water glasses upside down Writing pens and pads Information material (supplied by organizer)

41 Receiving line, if brides parents paying for reception BRIDES MOTHER BRIDES FATHER BRIDE GROOM GROOMS MOTHER GROOMS FATHER MATRON OF HONOUR BEST MAN BRIDESMAIDS GROOMSMEN

42 Order of Service and toast at wedding reception 1. Receiving line 2. Grace 3. Filling of glasses for the first toast 4. Royal toast or loyal toast 5. Commencement of the service of the meal 6. Toast proposed to the bridal couple after the MC 7. Groom responds and proposed a toast to the bridesmaids 8. Best man responds 9. Any other toasts 10. Best man reads telegrams 11. Cutting of the cake 12. Bridal waltz 13. Bridal couple change and leave


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