SITHFAB003A – SITHFAB011A

Serve food and beverage to customers

Develop and update food and beverage knowledge

Types of Service

Types of service depends on the Types of service depends on the type of establishmenttype 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.

Types of Menu A la carte Table d’hote Carte du jour (card of the day) Plat du jour ( plate of the day) Buffet

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

Features of table d’hote menu

Set number of courses Limited choice or no choice Set price Dishes partially pre prepared

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

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)

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)

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

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)

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

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

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

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

Examples of sweet dishes

Wattle seed pavlova Chocolate mud cake Bavarois Figs with mascarpone Bread and butter pudding Apple strudel Zabaglione Sticky toffee pudding

Cheese pleaseThere 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

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.

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

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)

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)

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)

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)

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 doorsTwo way doors should be fitted with a viewing

glass

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

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

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

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

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

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)

Information required on docket book

Table servers name or initials Number of covers Table number Time order taken Date (yes and no) Order Preferences

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

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

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

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

Production of Cheese

1. Milk is warmed2. Bacteria and rennet are added, milk

coagulates3. Curd is cut to drain off whey4. Curd is sometimes heated, pressed and

or turned to drain more5. Curd is moulded, shaped6. Curd is salted before and/or after step 57. Matured under controlled conditions

Most popular varieties of cheese

Name Origin Flavour Class

Brie France Mild Soft

Camembert

France Mild Soft

Cheddar England Mild Firm

Edam Holland Mild Firm

Port Salut France Bland Semi-soft

Roquefort France Strong Soft

Parmesan Italy Sharp Hard

Stilton England Strong Soft

The service of cheese

1. Present the cheese board2. Use a different board for carving3. Cut firm cheeses first, blue vein cheeses

last4. Remove inedible rind , ie swiss, jalsberg 5. Produce clean cuts of regular shape6. Arrange the cuts in a pleasant form on an

entrée plate7. Serve with crackers and other

accompaniments

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)

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)

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

Order of Service and toast at wedding reception

1. Receiving line2. Grace3. Filling of glasses for the first toast4. Royal toast or loyal toast5. Commencement of the service of the meal6. Toast proposed to the bridal couple after the MC7. Groom responds and proposed a toast to the

bridesmaids8. Best man responds9. Any other toasts10. Best man reads telegrams11. Cutting of the cake12. Bridal waltz13. Bridal couple change and leave