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

3. Types of Service 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 d’hote 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 d’hote 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 d’ouvre (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
PLU product look up

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
, Delivery docket

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: pm-10pm
Supper: 10pm onwards

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

37. Most popular varieties of cheese
Name
Origin
Flavour
Class
Brie
France
Mild
Soft
Camembert
Cheddar
England
Firm
Edam
Holland
Port Salut
Bland
Semi-soft
Roquefort
Strong
Parmesan
Italy
Sharp
Hard
Stilton

38. The service of cheese Present the cheese board
Use a different board for carving
Cut firm cheeses first, blue vein cheeses last
Remove inedible rind , ie swiss, jalsberg
Produce clean cuts of regular shape
Arrange the cuts in a pleasant form on an entrée plate
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
BRIDE’S MOTHER
BRIDE’S FATHER
BRIDE
GROOM
GROOM’S MOTHER
GROOM’S FATHER
MATRON OF HONOUR
BEST MAN
BRIDESMAIDS
GROOMSMEN

42. Order of Service and toast at wedding reception
Receiving line
Grace
Filling of glasses for the first toast
Royal toast or loyal toast
Commencement of the service of the meal
Toast proposed to the bridal couple after the MC
Groom responds and proposed a toast to the bridesmaids
Best man responds
Any other toasts
Best man reads telegrams
Cutting of the cake
Bridal waltz
Bridal couple change and leave