Subject Elements This unit comprises three Elements: Update
food and beverage knowledge Advise on menu items Provide wine
advice Slide 2
Slide 3
Assessment Assessment for this unit may include: Oral questions
Written questions Work projects Workplace observation of practical
skills Practical exercises Formal report from supervisor Slide
3
Slide 4
Element 1: Update food and beverage knowledge Slide 4
Slide 5
Update food and beverage knowledge Performance Criteria for
this Element are: Research general information on food and beverage
products Identify information required to fulfil responsibilities
of job role Develop and maintain product knowledge in line with job
role and responsibilities Identify features of specific food and
beverages which have potential customer appeal Slide 5
Slide 6
Food and beverage industry The food and beverage industry is a
wide ranging industry incorporating many types of establishments:
What types of businesses provide food and beverage service? What
are food and beverage departments in a hotel? Slide 6
Slide 7
Food and beverage industry Food and beverage departments
Restaurants Bars Kitchens Room Service Mini Bars Coffee Shops Slide
7
Slide 8
Food and beverage industry Food and beverage departments
Nightclubs External Catering Executive Lounges Bottle Shop
Operations Slide 8
Slide 9
Product knowledge Product knowledge is at the heart of
providing information on food and beverages to customers: What
product knowledge do you need to know? Where can you find this
information? Slide 9
Slide 10
Product knowledge Types of product knowledge Food knowledge
Beverage knowledge Venue knowledge Local area knowledge Slide
10
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Sources of food and beverage information Trade magazines
Feature newspaper articles Television programs Food and beverage
reference books Recipes and menus Internet (continued) Slide
11
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Sources of food and beverage information Wine/food tasting
events Promotional activities Trade shows Exhibitions Food and
beverage festivals Food and cooking demonstrations (continued)
Slide 12
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Sources of food and beverage information Chefs, cooks and other
food service personnel Sales representatives DVDs Customers
Workplace observations Own experiences Slide 13
Slide 14
Understanding food knowledge Appetisers Appetisers are menu
items offered for guests to eat prior to their main course: What
appetisers are commonly served? Slide 14
Understanding food knowledge Soups A traditional course on many
menus, soups provide low food cost items for many premises: What
soups are commonly served? Slide 16
Understanding food knowledge Meat, poultry, fish and seafood
Staple ingredients can be: The stand-alone ingredient for a dish
Ingredients in other menu items What types of meat, poultry, fish
and seafood are commonly served? Slide 18
Understanding food knowledge Desserts Desserts are served after
the main course: What types of desserts are commonly served? Slide
23
Slide 24
Understanding food knowledge Desserts Cakes Puddings Pies,
tarts and flans Fritters Custards and creams Prepared fruit
Charlottes Slide 24
Slide 25
Understanding food knowledge Desserts Bavarois and mousse
Souffle Sabayon Meringues Crepes and omelettes Sorbets Ice cream,
bombes and parfaits Slide 25
Slide 26
Understanding food knowledge Snacks Snacks are light meals,
commonly provided for people who are in a hurry or who are not
especially hungry: What types of snacks are commonly served? Slide
26
Slide 27
Understanding food knowledge Snacks Hot chips and wedges Hot
dogs Pies, pasties and sausage rolls Croissants Sandwiches and
rolls Baguettes Hamburgers Ploughmans lunch Slide 27
Slide 28
Understanding food knowledge Fruit A growing focus on healthy
eating has seen increased uptake of fruit in premises: What types
of fruit items and dishes are commonly served? Slide 28
Slide 29
Understanding food knowledge Fruit Pieces of fresh fruit Fresh
fruit salad Tinned fruit Dried fruit Slide 29
Slide 30
Understanding food knowledge Salads Salads may exist as a
stand-alone menu item or as an accompaniment to a main course dish
They often come with a dressing What types of salads and dressings
are commonly served? Slide 30
Slide 31
Understanding food knowledge Vegetables What types of
vegetables are commonly served? How are they prepared and served?
Slide 31
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Understanding food knowledge Specialist cuisine food items
Specialist cuisine food items commonly relate to cuisines of
various cultures: What are different cuisines in different
countries ? Slide 32
Slide 33
Understanding food knowledge Specialist cuisine food items
Offal Aromatics, flavourings, spices, spice mixes and herbs
Garnishes Seeds and nuts Grains, rice and pulses Fungi Preserves,
condiments and accompaniments Slide 33
Slide 34
Understanding food knowledge Specialist cuisine food items
Fruits, vegetables, flowers and salad items Aquatic plants such as
seaweeds Specialist cheeses and dairy products Sweeteners such as
palm sugar, honey and glucose Fats and oils Bush foods Slide
34
Slide 35
Understanding beverage knowledge Beverages can be alcoholic or
non-alcoholic in nature: What types of beverages exist? Slide
35
Slide 36
Understanding beverage knowledge Wine Wine is defined as the
naturally produced beverage made from the fermented juice of grapes
Wine is a major aspect of beverage service and is routinely served
to complement a lunch or evening meal Wine knowledge will be
covered later in this subject Slide 36
Slide 37
Understanding beverage knowledge Spirits Spirits are a popular
drink in many bars: What types of spirits do you know? Where do
they originate from? What are they served with? Slide 37
Slide 38
Spirits Whisky Whisky is distilled from grain (barley, rye,
maize, cereal). Four main ones being: Scotch Irish Bourbon Rye
Slide 38
Slide 39
Spirits Scotch Whisky Johnnie Walker red label, blue label,
black label, green label and gold label Ballantines The Famous
Grouse Teachers Grants Dewars Slide 39
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Spirits Scotch Whisky Black and White Vat 69 Chivas Regal Haigs
Dimple Glenmorange Glenlivet Glenfiddich Single Malt 12 years old
Slide 40
Spirits American Bourbon and Rye Whiskies Wild Turkey Kentucky
Straight Bourbon Whiskey Jack Daniels Sour Mash Whiskey Jim Beam
Kentucky Straight Bourbon Whiskey Cougar Bourbon Slide 42
Slide 43
Spirits Rum Captain Morgan spiced gold, dark, deluxe, white and
gold Bundaberg underproof and overproof, Royal Liqueur, Distillers
No 3 Cougar Bacardi white, black and gold Slide 43
Slide 44
Spirits Gin Gin is produced by rectifying a pure spirit with
berries and botanical herbs: Gilbeys London Dry Gordons Slide
44
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Spirits Vodka Is distilled from a base of grain and can come
flavoured: Grey Goose Karloff Finlandia Wyborowa Smirnoff Skyy
Slide 45
Slide 46
Spirits Brandy Is distilled from grapes: St Remy Hardys Black
Bottle Slide 46
Slide 47
Spirits Cognac The most famous brandy is Cognac made in the
Cognac region of France: Courvoisier Remy Napoleon Slide 47
Slide 48
Spirits Service of spirits With spirits, there are several
options available to customers: A standard nip is 30 ml May be
served neat or on ice May be served with a mixer Served in a short
or long glass Double nips may be served Slide 48
Slide 49
Spirits Common mixers for spirits Gin tonic water Brandy dry
ginger, cola, lemonade Whisky dry ginger, cola Rum cola Vodka
lemonade, orange juice, tomato juice Slide 49
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Spirits Other spirits What other spirits can be served? Where
do they com from? What are they made from? What mixers can they be
served with? Slide 50
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Liqueurs Liqueurs are spirits that have been flavoured with
fruits, herbs, roots and plants, sweetened and sometimes
artificially coloured Liqueurs are proprietary or generic Slide
51
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Liqueurs Proprietary or generic liqueurs Proprietary brands are
those produced by a single company such as Grand Marnier,
Cointreau, Tia Maria, and Galliano Generics are types of liqueurs
that can be made by any company. They come in many flavours Slide
52
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Liqueurs Common generic liqueurs flavours Advocaat Banana Blue
curacao Butterscotch Cherry brandy Slide 53
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Liqueurs Common generic liqueurs flavours Crme de cacao Crme de
menthe Melon Mint chocolate Triple sec Slide 54
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Liqueurs Common proprietary liqueurs Baileys Irish Cream
Benedictine DOM Cointreau Drambuie Grand Marnier Kahlua Slide
55
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Liqueurs Common proprietary liqueurs Jagermeister Midori
Sambuca Tia Maria Slide 56
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Cocktails Types of cocktails Frozen Shaken Stirred Built
Blended Shots Slide 57
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Beer How is beer made? What are types of local beer? What are
types of imported beer? Slide 58
Slide 59
Beer Beer is a term for all fermented liquors brewed from malt
and cereals. Ingredients of beer making include: Malted barley
(sugar source) Yeast (agent of fermentation) Hops (flavouring and
seasoning) Water Slide 59
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Beer Types of beers Ales: Pale Ale (bitters) Dark Ale (stouts)
Lagers: Pale Lager (lagers and pilsners) Slide 60
Slide 61
Beer Local beers Each country will have their own specialty
beers that are often the most popular and consumed in the greatest
amount: What are the popular local beers in your country? What are
local ASEAN beers? Are they ales or lagers? Slide 61
Beer Imported beers Hollandia Holland Heineken Holland Miller
USA Maes Belgium Chimay Belgian Duvel Belgian Asahi Japan
(continued) Slide 63
Slide 64
Beer Variations Shandy Beer and lemonade Beer with a dash Beer
with a dash of lemonade Lager and lime Lager with a dash of lime
juice Red eye beer With tomato juice Black and tan Beer and stout
Half and half Beer and stout Portergaff Stout and lemonade Stout
with a dash Stout with a dash of lemonade Slide 64
Slide 65
Alcohol strengths Alcohol by volume Alcohol by volume as a
percentage (% alc/vol) is the more common way to measure alcohol
content and the one that is used in most parts of the world: What
is the alcoholic strength of different alcoholic drinks? Slide
65
Non-alcoholic drinks Cordials and syrups Waters Soft drinks
Non-alcoholic cocktails Health drinks Frapps Childrens specialty
drinks Energy drinks Slide 68
Slide 69
Food and beverage roles The basis of doing any job properly is
knowing what is required of you All jobs have unique activities or
tasks What different roles exist in the different departments
within a hotel? Slide 69
Slide 70
Restaurants Provide food and beverage Breakfast, Lunch, Dinner
Service styles: A la carte Buffet Silver service Gueridon service
Set menu Slide 70
Slide 71
Restaurant Management Restaurant Manager Run restaurant
activities Organises menus with chefs Promotional and sales
activities Recruit staff Performance Reviews Controls F&B Costs
Slide 71
Slide 72
Restaurant Management Restaurant Supervisor Runs shifts
Arranges staff rosters/schedules Training for staff Slide 72
Bars Types of bars Cocktail bars Pool bars Dispense bars Lounge
bars KTV Bars Night Clubs Slide 74
Slide 75
Bar Management Bar Manager Arranges cocktail menus Arranges
promotions Trains staff Arranges entertainment Controls beverage
costs Slide 75
Slide 76
Bar Positions Bar Supervisor Cocktail Waitress Bartender
Barback Security Cashier DJ Cloak Room Attendant Slide 76
Slide 77
Coffee/Lobby Lounge Meeting and waiting area Provides food and
beverage Place for meetings Run over area of restaurants Slide
77
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Kitchens Types of kitchens Restaurant kitchen Banquet kitchen
Room service kitchen Conference kitchen Preparation kitchen Open
kitchen Catering kitchen Outdoor kitchen/BBQ area Slide 78
Slide 79
Kitchen Management Executive Chef Makes menus Controls food
costs Sources suppliers of food Writes and costs menus Ensure that
all standard recipes and presentations are being followed Daily
tasting of food in all areas Slide 79
Slide 80
Kitchen Management Executive Chef Cook VIP meals Perform on the
job training. Employ staff for all kitchen areas Write food budgets
Ensure kitchens are clean with proper hygiene Develop low season
training programs Slide 80
Slide 81
Kitchen Positions Executive Chef Sous Chef Shift Leader Chef
Cold Larder Chef Butcher Conference & Banqueting Chef Dessert
Chef Slide 81
Slide 82
Kitchen Positions Pastry Chef Kitchens Positions Kitchen Hand
Steward Expeditor Room Service Chef Cafeteria/Staff Meals chef
Store person Slide 82
Slide 83
Room Service Provides food and beverage to remote locations
including: Hotel rooms Private meeting areas Staff meetings Slide
83
Slide 84
Mini Bar Provides in-room food and beverage Slide 84
Slide 85
Conferences and Banqueting Business Centre Small meetings
Conferences Weddings Exhibitions Parties Formal banquets Private
functions Sporting events Slide 85
Slide 86
Conferences and Banqueting Conference and Banqueting Manager
Promotional activities Arrange conference and banqueting programs
Client manager Communicate with kitchen staff Arrange equipment
(continued) Slide 86
Slide 87
Conferences & Banqueting Conference and Banqueting Manager
Arrange additional services (weddings) Control food and beverage
costs Meet with suppliers Prepare invitations and signage Arrange
participant meals, transport and accommodation Store client
property Slide 87
Slide 88
Conference and Banqueting Positions Wedding coordinator Master
of Ceremonies Greeters Cloak room attendants Waiters Bar staff
Entertainment Equipment staff IT staff Slide 88
Slide 89
Executive Lounge Provides facilities for VIP guests Check
in/out Transportation Airline ticketing Breakfast All day catering
Happy hour drinks Business services Meeting room Coffee and lounge
area Slide 89
Slide 90
Butler Service Provides all needs of the VIP Guest Packs and
launders clothes Cleans shoes Prepares meals Slide 90
Slide 91
Common food and beverage roles What are the main tasks of the
following common roles: Food waiter Beverage/drinks waiter Slide
91
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Common food and beverage roles Food waiters Setting up of the
room Greeting guests Taking orders Serving and clearing food
Preparing and presenting accounts Receiving payment Farewelling
guests Stripping the room at the end of service Slide 92
Slide 93
Common food and beverage roles Beverage waiters Taking drink
orders Delivering drinks to the table Serving drinks including wine
Making recommendations for drinks to accompany meals Clearing
glassware and empty bottles Preparing and presenting the beverage
account Processing the drinks account Farewelling guests Slide
93
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Common food and beverage roles Documents detailing job roles
Position Descriptions Job Descriptions Job Specifications Job
Analysis sheets SOPs Slide 94
Slide 95
Developing job specific knowledge It is vital for every
hospitality employee to have an excellent knowledge of the products
and services offered by their workplace This section will explore
specific information that is required as they relate to individual
job roles Slide 95
Slide 96
Developing job specific knowledge Benefits of job specific
knowledge Demonstrates professionalism Informs the customer of the
various products or services offered by your place of work.
Explains dishes, ingredients and cookery methods Promotes dishes
Recommends items Generally assists customers Slide 96
Slide 97
Developing job specific knowledge Food knowledge Menu items
Serve sizes Prices Cooking styles Cooking times Ingredients What is
fresh, frozen, pre-prepared Suitability to dietary or cultural
requirements Cutlery and crockery required Slide 97
Slide 98
Developing job specific knowledge Beverage knowledge Drinks
that are available from the bar Brand names and types of spirits,
liqueurs and fortified wines Cocktails Sparkling wines Soft drinks
and other non-alcoholic drinks Slide 98
Slide 99
Developing job specific knowledge Beverage knowledge Beers
Bottled and house wines Knowledge about individual beverages
Knowledge about matching beverages to menu items Glassware Slide
99
Slide 100
Developing job specific knowledge Venue knowledge Opening hours
Methods of payment accepted Booking policies and procedures
Complaint handling procedures Facilities and services available
elsewhere in the venue Names of managers/owners Common issues The
Emergency Management Plan Slide 100
Slide 101
Informational sources Organisational sources Menus, drink
lists, wine lists and cocktail lists Taste the products Recipes
Experienced staff Operational manuals Policies and procedures
manuals Wrapping and packaging material Doing a tour of the
premises Slide 101
Slide 102
Identify features of specific food and beverages Special items
Individual establishments will have specific food and beverage
items that they serve to customers: What special food and beverages
do outlets served? What are they based on? What different cuisines
exist? Slide 102
Slide 103
Identify features of specific food and beverages Understanding
special items Given that some local food and beverage items will
come from a specific region, it will be the first time the customer
will try it: What do you need to know about these products? Why is
it important to know it? How can the information help customers?
Slide 103
Slide 104
Identify features of specific food and beverages Understanding
special item features History of the item Characteristics of the
items Regions of origin How it is prepared How to cook it How to
best serve it Slide 104
Slide 105
Identify features of specific food and beverages Understanding
special item features Any accompaniments that are commonly served
with the item Recommended food or beverage with the items Its
availability to purchase What local items to you know? Slide
105
Slide 106
Identify features of specific food and beverages Understanding
the local market It is essential that staff have a sound
understanding of all features of the local food and beverage
market: What do you need to know about the local market? How can
you find this information? Slide 106
Slide 107
Identify features of specific food and beverages Understanding
the local market Local produce Local specialities Local food
outlets Local festivals and promotions Slide 107
Slide 108
Identify features of specific food and beverages Understanding
food and beverage packages and promotions Each organisation will
have different specials or packages that may be used to entice
customers, either to the venue or towards specific food or beverage
items: What food and beverage promotions exist? Slide 108
Slide 109
Identify features of specific food and beverages Identify
general food and beverage trends What food and beverage trends
exist in the local region? What are international food and beverage
trends? Slide 109
Slide 110
Impact of trends The ways these trends may impact on your
business may include: Adding new menu items Revising production
methods of the items you currently offer Increasing profit margins
Reducing selling prices Generating a new target market Slide
110
Slide 111
Element 2: Advise on menu items Slide 111
Slide 112
Advise on menu items Performance Criteria for this Element are:
Offer advice on suitable combinations of foods, and food and
beverages, where appropriate Provide assistance to customers on
selection of food and beverage items Respond courteously and
authoritatively to customer questions in relation to menus and
drink lists Slide 112
Slide 113
Advise on menu items Performance Criteria for this Element are:
Offer advice on suitable combinations of foods, and food and
beverages, where appropriate Provide assistance to customers on
selection of food and beverage items Slide 113
Slide 114
Offering advice Most customers who visit a food and beverage
establishment will not have the same level of knowledge about the
menu offering as staff. Therefore they may not be aware of: What is
available Which are the specialty items What promotions exist Slide
114
Slide 115
Offering advice It is part of the standard service by any
outlet for staff to help customers choose a food or beverage item
that will: Suit both their preferences Match appropriately with
what they are eating or drinking Slide 115
Slide 116
Offering advice Combinations of foods and beverages may relate
to: Customer preferences Traditional combinations of foods, and
food and beverages Balance of textures, colour and nutrition Slide
116
Slide 117
Offering advice When to offer advice Serving a customer at the
bar who is thinking about having a meal Serving the customer at a
table who has ordered, or is about to order, their food Greeting
and seating the customer In public areas Taking a reservation or
enquiry over the telephone Responding to requests When helping
customers Slide 117
Slide 118
Offering advice Asking questions What investigatory questions
can you ask to help identify their desired food and beverage needs?
Slide 118
Slide 119
WINE TYPESFOOD White WineWhite Meat: Chicken Seafood: Fish,
Salmon Spicy Food Pasta Red WineRed Meat: Beef, Lamb, Dark White
Meat: Duck, Turkey Pasta Sparkling Wine / Champagne Strawberries,
Seafood, Fruit Food and wine combinations Slide 119
Giving assistance Giving general assistance The most common
form of assistance to be provided will evolve around helping to
clarify: Compatibility of food and wine choices Interpretation of
menu items Slide 121
Slide 122
Giving assistance Giving assistance on food Ingredients in
dishes Cooking/preparation times Whether things like MSG, sugar,
and flour are present in dishes Serve sizes Whether items are
fresh, frozen, canned, etc Why a certain dish has the name it does
What different cooking styles mean Menu and cooking terminology
Slide 122
Slide 123
Giving assistance Giving assistance on beverages Which ones are
suitable drinks for pre-dinner drinks/aperitifs? Which ones are
suitable for drinking after a meal? Suggested basic wine and food
combinations What they taste like, look like, smell like and where
they come from What their alcoholic strength is Slide 123
Slide 124
Giving assistance Giving assistance on beverages Whether they
are domestic or imported beverages Information specific to wines
Size of serves, bottles, cans and glasses The variety of ways in
which different liquors can be served How it may be consumed Any
special points about it Slide 124
Slide 125
Giving assistance Considerations when giving assistance The age
of the diners The ethnic background of the diner The nature of the
group How quickly they want to eat Their budget The occasion
Specials to be promoted Slide 125
Slide 126
Giving assistance Offering options and variations Changing menu
ingredients or items Price reductions for a smaller serve Paying a
bit extra for a bigger serve Ordering an entre as a main course
Ordering a main as an entre Slide 126
Slide 127
Giving assistance Offering options and variations Changing
sauces Changing cooking styles Combining dishes Bringing in their
own products Taking a dish home Slide 127
Slide 128
Giving assistance Degrees of doneness Blue steak is seared on
both sides then served Rare steak is served when browned on both
sides, and meat still contains blood Medium rare steak has less
blood than a rare steak, though blood is still just present Medium
to well-done steak is cooked all the way through, no sign of blood
Well-done steak is cooked very well a little burnt on the outside
and definitely no sign of blood Slide 128
Slide 129
Giving assistance Common requests Need for a drink Need to have
a menu Explanation of menu items Need to have their order taken
Need for condiments Waiting for food or beverages Slide 129
Slide 130
Giving assistance Common requests Meals are not as expected may
need to be re-heated or replaced Request more cutlery Special
requests including high chairs or birthday cakes Request for the
bill Slide 130
Slide 131
Giving assistance Being proactive to guest requests Being
proactive is the best way to convey a willingness, both verbally
and non-verbally, to assist any customers you believe have a
request: How can you be proactive? Slide 131
Slide 132
Giving assistance Handling requests Listening, not just hearing
Writing the request Repeating guests requests to verify Giving a
response to questions Communicating guests request to staff member
Following up requests Slide 132
Slide 133
Handling special needs Handling dietary needs Allergies
Medications Health-related conditions Specific diets Healthy meals
Gluten-free Vegetarian Vegan Slide 133
Slide 134
Handling special needs Cultural needs Jewish Muslim Hindu Slide
134
Slide 135
Discuss methods of cooking Principles of cooking In general
terms, cooking may be seen as the application of heat to food There
are numerous ways this heat can be applied, and a diverse range of
equipment with which to apply it Slide 135
Slide 136
Discuss methods of cooking Types of cooking methods What
methods of cooking exist? What types of menu items are prepared
using this method? Slide 136
Slide 137
Discuss methods of cooking Baking Baking is the principle of
cookery in which food is subjected to the action of dry heat in an
oven. Slide 137
Slide 138
Discuss methods of cooking Blanching Blanching is the process
by which food is placed in rapidly boiling water for a very short
time. The food is then refreshed by rinsing it or plunging it into
cold water to stop the cooking process. Slide 138
Slide 139
Discuss methods of cooking Boiling Boiling is the principle of
cookery in which food is completely immersed in liquid and cooked
at boiling point (100C).. Slide 139
Slide 140
Discuss methods of cooking Braising Braising is the principle
of cookery where food is half covered with an appropriate liquid
and cooked slowly in a tightly lidded container. The food is
usually left in large pieces which are carved before serving. Slide
140
Slide 141
Discuss methods of cooking Deep frying Deep frying is the
principle of cookery where food is cooked by total immersion in hot
fat or oil. This method is best suited to foods which can be cooked
quickly. Slide 141
Slide 142
Discuss methods of cooking Grilling Grilling is the principle
of cookery where food is cooked by radiated heat directed from
above or below. Slide 142
Slide 143
Discuss methods of cooking Microwaving Microwaving is the
principle of cookery in which energy is transferred to the food by
electromagnetic radiation. Microwave ovens can be used for cooking
raw food, reheating cooked food and for defrosting frozen food.
Slide 143
Slide 144
Discuss methods of cooking Poaching Poaching is the principle
of cookery where food is completely submerged in liquid just below
boiling point. There should be no visible movement of the liquid.
Slide 144
Slide 145
Discuss methods of cooking Roasting/spit roasting Roasting and
spit roasting is the principle of cookery in which food is cooked
in an oven or while rotating on a spit: What are common roast
meats? What sauces and accompaniments are served with it? Slide
145
Slide 146
Discuss methods of cooking Traditional roasted meals Roast lamb
Mint sauce and gravy Roast mutton Onion sauce and gravy Roast pork
Sage and onion stuffing, apple sauce and gravy Roast veal Thyme,
lemon and parsley stuffing and gravy Roast beef Yorkshire pudding,
horseradish sauce and gravy Slide 146
Slide 147
Discuss methods of cooking Traditional roasted meals Roast
chicken Thyme, lemon and parsley stuffing and gravy Roast duck Sage
and onion stuffing, apple sauce and gravy Roast turkey Chestnut or
parsley stuffing, bread sauce, gravy, cranberry sauce/jelly Roast
game Cranberry sauce Slide 147
Slide 148
Discuss methods of cooking Frying Shallow frying Pan frying
Sauting Stir frying Slide 148
Slide 149
Discuss methods of cooking Simmering Simmering is gentle
boiling at a temperature of 95C98C. The difference between boiling
and simmering is that boiling creates a faster movement of the
liquid than simmering. Slide 149
Slide 150
Discuss methods of cooking Steaming An increasingly popular
cooking method with the health conscious. Steaming is the principle
of cookery where food is cooked by steam, either at atmospheric or
high pressure. Slide 150
Slide 151
Discuss methods of cooking Stewing Stewing is the principle of
cookery where the food is completely covered with liquid while it
is cooking The long cooking process gives a concentrated flavour to
the food and the sauce which are served together as a complete dish
Slide 151
Slide 152
Culinary styles and cuisines Most hotels will provide a wide
mix of food options to cater to the different preferences of its
local and international customers: What different cuisines do you
know? What are common food items in these cuisines? Slide 152
Slide 153
Cuisine in different countries Chinese cuisine Kung Pao Chicken
Spring Rolls/Egg Rolls Szechuan Hotpot Szechuan Chicken Mushu Pork
Fried Rice Beef with Broccoli Fried Dumplings (continued) Slide
153
Slide 154
Cuisine in different countries Chinese cuisine Chinese dumpling
- jiaozi Hot and Sour Soup Dim Sum Beef Fried Noodles Hunan fried
tofu Chow Mein Wontons Peking Duck Slide 154
Slide 155
Cuisine in different countries Indian cuisine Biryani Butter
Chicken Vindaloo & Rogan Josh Tandoori Chicken Palak paneer
Chole-Bhature Dal makhani Malai Kofta Naan (continued) Slide
155
Slide 156
Cuisine in different countries Indian cuisine Samosa and
Pakodas Pav Bhaji Panipuri - Chaats Kebabs Aloo gobi Lassi Shakes
Pickles Slide 156
Slide 157
Cuisine in different countries Thai cuisine Tom Yam Goong -
Spicy Shrimp Soup Pad Thai - Fried Noodle Kang Keaw Wan Gai - Green
Chicken Curry Gaeng Daeng - Red Curry Tom Kha Kai - Chicken in
Coconut Milk Soup Tom Yam Gai - Spicy Chicken Soup Moo Sa-Te -
Grilled Pork Sticks with Turmeric (continued) Slide 157
Slide 158
Cuisine in different countries Thai cuisine Som Tam - Spicy
Papaya Salad Yam Nua - Spicy Beef Salad Panaeng - Meat in Spicy
Coconut Cream Por Pia Tord - Fried Spring Roll Gai Pad Met Mamuang
- Stir-Fried Chicken with Cashew Nuts Khao Pad - Fried Rice Pak
Boong - Morning Glory Slide 158
Slide 159
Cuisine in different countries Vietnamese cuisine Ph - beef
noodle soup Bn b Hu - spicy beef and pork noodle soup Cm tm pork
dish Canh chua - Sour soup Bnh hi - Thin noodle dish with meat B l
lt rolled spiced beef dish Bnh m tht - Vietnamese baguette
(continued) Slide 159
Slide 160
Cuisine in different countries Vietnamese cuisine Vietnamese
salad rolls Spring rolls Bnh cun - Rice flour rolls Bnh bao - A
Steamed bun dumpling Bnh chng - Sticky rice dish Bn mng vt - Bamboo
shoots and duck noodle soup Bn ch - grilled pork and vermicelli
noodles dish Slide 160
Slide 161
Cuisine in different countries Japanese cuisine Sashimi thin
slices of raw fish Sushi raw fish, served on vinegared rice Sushi
roll filling is rolled in rice with a covering of nori Tempura
seafood or vegetables dipped in batter and deep-fried Kare Raisu
curry rice Soba, udon and ramen noodles (continued) Slide 161
Slide 162
Cuisine in different countries Japanese cuisine Teppanyaki
Meat, seafood and vegetables prepared in front of guests Donburi
bowl of rice covered with one of a variety of toppings Sukiyaki
savoury stew of vegetables and beef Shabushabu thin slices of beef
dipped in a pot of boiling water and stock Okonomiyaki savory
Japanese pancake Yakitori broiled chicken Yakiniku grilled meat
Slide 162
Slide 163
Cuisine in different countries French cuisine Soupe l'oignon
French soup made of onions and beef stock Cheeses Brie, Camembert,
Roquefort Baguette A long skinny loaf of French bread Boeuf
bourguignon traditional French stew Coq au Vin A famous food that
is simply chicken Flamiche pie crust filled with cheese and
vegetables Salade nicoise (continued) Slide 163
Slide 164
Cuisine in different countries French cuisine Duck confit Foie
Gras This is the very fatty liver of a goose or duck Escargots
snails Truffes Expensive black mushrooms Ratatouille Crepes thin
pancakes Desserts flans, ganache, tarts, pastries, crossaints Slide
164
Slide 165
Cuisine in different countries Italian cuisine Pizza cooked
dough base with various toppings Chicken parmigiana Gelato Italian
ice-cream Tiramisu dessert made of biscuits soaked in coffee with
layers of whipped mascarpone and egg yolks Risotto short grain rice
dish (continued) Slide 165
Slide 166
Cuisine in different countries Italian cuisine Mortadella heat
cured sausage Spumoni - molded Italian ice cream dessert Cheeses
Mozzarella, Parmigiano-Reggiano Pasta Cannoli, Spaghetti, Penne,
Fettuccine, Linguine Lasagna Saltimbocca Slide 166
Slide 167
Cuisine in different countries German cuisine Bratwurst sausage
made of mixed meats Frankfurter smoked sausage made from pure pork
Sauerkraut Fermented shredded cabbage Sptzle hand-made noodles
Kndel German dumplings Kartoffelsalat Potato salad (continued)
Slide 167
Slide 168
Cuisine in different countries German cuisine Schweinshaxe Pork
hock Eisbein Ham hock usually served with Sauerkraut Weihnachtsgans
roasted goose Wiener schnitzel Strudel Stollen A bread-like cake
Apfelkuchen Apple Cake Slide 168
Slide 169
Cuisine in different countries Greek cuisine Baklavas Baklava
Pastry Horta Vrasta Boiled Leafy Greens Tyropitakia Cheese Pie
Triangles Kotosoupa Avgolemono Chicken & Lemon Rice Soup
Revithosoupa Chickpea Soup (continued) Slide 169
Slide 170
Cuisine in different countries Greek cuisine Classic Dips and
Spreads Melitzanosalata, Skorthalia, Taramosalata, Tzatziki
Pastitsio or Pasticcio Creamy Cheesy Baked Pasta with Meat
Horiatiki Salata Greek Salad Moussakas Moussaka with Eggplant Slide
170
Slide 171
Cuisine in different countries Greek cuisine Arni me Patates
Roasted Lamb with Potatoes Souvlaki Skewered Kebabs Gyro Sliced
Rotisserie Roasted Meat Spanakopita or Spanakotyropita Spinach Pie
with Cheese Dolmathes or Dolmades Stuffed Grape Leaves Yemista me
Ryzi Meatless Stuffed Vegetables Slide 171
Slide 172
Cuisine in different countries Spanish cuisine Pulpo a la
Gallega Galician Octopus Cochinillo Asado Roast Suckling Pig Paella
Spanish rice dish Jamon Iberico and Chorizo Iberian Ham and Spicy
Sausage Gambas Ajillo Garlic Prawns (continued) Slide 172
Slide 173
Cuisine in different countries Spanish cuisine Pescado Frito
Fried Fish Tortilla Espaola Spanish Omelette Gazpacho Cold Tomato
Soup or Liquid Salad Queso Manchego Spanish Sheep Cheese Patatas
Bravas Fried Potatoes in Spicy Sauce Slide 173
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Explaining menu items As we can see there is a lot of
information regarding food or beverage that can be provided to the
customer Any information that is given is appropriate, brief and
simple for the customer to understand Slide 174
Slide 175
Explaining menu items Providing explanation Be enthusiastic
Match information to the needs of the person Steer away from
industry terms and jargon Be sincere, friendly and helpful Be
descriptive and generous in explanations Be honest and factual
Slide 175
Slide 176
Explaining menu items Providing explanation through different
communication The basic communication options include: Verbal face
to face communication with the customer Written format hard copy
communications such as menus, signs, posters and pictures
Non-verbal facial expressions, gestures, sign language Visual
display tables Slide 176
Slide 177
Explaining menu items Providing explanation through written
communication Use graphics or pictures Be produced in different
languages Easy to read font Good print size Slide 177
Slide 178
Explaining menu items Appropriate explanation It is important
that when you verbally communicate with a customer it is done so at
the appropriate: Pace Speed of delivery Volume How loud you are
conveying a message Slide 178
Slide 179
Explaining menu items Topics for explanation Menu items
Ingredients Methods of preparation of cookery Culinary styles Time
to prepare or cook Portion sizes available Alternate or substitute
items in dishes Prices Ingredients that customers commonly are
allergic to Slide 179
Slide 180
Element 3: Provide wine advice Slide 180
Slide 181
Provide wine advice Performance Criteria for this Element are:
Offer, where appropriate, assistance to customers making wine
selections Provide specific advice on the compatibility of
different wines for menu items Provide correct and current
information about different wine selections Discuss, where
appropriate, wine characteristics in clear and simple language
Slide 181
Slide 182
Providing wine advice This section will explore the different
elements of wine service that can be provided to a customer to help
them make an informed decision in regards to selecting a wine,
either to: Compliment a meal To be enjoyed on its own Slide
182
Slide 183
Production of wine Whilst it is not essential it is often
worthwhile to understand the wine making process: How is wine made?
Slide 183
Slide 184
Production of wine Basic wine production process Selecting and
collecting grapes Fermentation Cleaning wine Maturing and Bottling
Slide 184
Slide 185
Common types of wine White wine Red wine Types of wine Slide
185
Slide 186
Wine categories In addition to red or white table wine, wine
can be further categorised as follows: Varietal or generic
Sparkling Fortified Types of wine Slide 186
Slide 187
Varietal wines are wines made from one grape variety The name
of this grape appears on the label of the bottle The wine must be
made from a minimum 85% of that stated variety Varietal wines Slide
187
Slide 188
Varietal white wines White grape varieties include: Chardonnay
Chenin Blanc Rhine Riesling Sauvignon Blanc Semillon Traminer
Varietal wines Slide 188
Slide 189
Varietal red wines Red grape varieties include: Cabernet
Sauvignon Malbec Merlot Pinot Noir Shiraz Varietal wines Slide
189
Slide 190
Generic is the term used to describe wines that are made to a
style, usually naming a European location as its origin: What
generic wines do you know? Generic wines Slide 190
Slide 191
Generic white wines Generic white wines include: Chablis Hock
Moselle Riesling Sauternes White Burgundy Generic wines Slide
191
Slide 192
Generic red wines Generic red wines include: Burgundy Claret
Generic wines Slide 192
Slide 193
When most wine industries started, most if not all of its wines
were generic wines. Today there is a tendency for: Cask or house
wines to be generic Premium bottled wines to be varietal Varietal
and generic wines Slide 193
Slide 194
The word Champagne is now legally reserved for sparkling wine
produced from the Champagne region in France Where produced in
other parts of the world, it is correctly now known as sparkling
wine Champagne/sparking wines Slide 194
Slide 195
Production of sparkling wine Sparkling wines may be made using
one of four options: Naturally carbonated wine Carbonated or
Injection method Cuvee close, Charmat, Bulk or Tank method Transfer
method Champagne/sparking wines Slide 195
Slide 196
Styles of champagne Non-vintage (N.V.) Vintage Ros Crmant Blanc
de blancs Blanc de Noirs Champagne/sparking wines Slide 196
Slide 197
Fortified wines are base wines which are strengthened or
fortified by the addition of grape spirit or brandy. The addition
of the grape spirit: Stops fermentation Increases alcoholic
strength Adds sweetness Imparts keeping qualities Provides the
brandy character Fortified wines Slide 197
Slide 198
Types of fortified wines Sherries Vermouth Ports Muscat Tokay
Fortified wines Slide 198
Slide 199
What are famous wine growing countries? Wine growing countries
Slide 199
Slide 200
Top 10 wine producing countries in 2011 1 5: France Italy Spain
United States Argentina (continued) Wine growing countries Slide
200
Slide 201
Top 10 wine producing countries in 2011 6 10: China Australia
South Africa Germany Portugal Wine growing countries Slide 201
Slide 202
Wine growing regions This section will explore some of the most
famous regions for producing wine around the world Given that most
wines on an international wine list will feature wines from these
regions, having a basic understanding of these is helpful Wine
growing regions Slide 202
Slide 203
France Champagne Burgundy (Bourgogne) Bordeaux Sauterne Loire
Valley Alsace Wine growing regions Slide 203
Slide 204
Italy Tuscany Chianti Albana di Romagna Wine growing regions
Slide 204
Slide 205
United States of America Napa Valley Washington Wine growing
regions Slide 205
Slide 206
Australia Hunter Valley Barossa Valley Yarra Valley Margaret
River Wine growing regions Slide 206
Slide 207
Germany Rheinhessen Rheingau South Africa Cape Winelands New
Zealand Marlborough Wine growing regions Slide 207
Slide 208
A fundamental requirement when assisting customers to buy a
product is to: Determine their needs, wants and preferences Attempt
to match what you have to these identified factors Provide advice
on compatibility of wine and food Slide 208
Slide 209
Asking questions Do they prefer, or are they looking for, a red
or a white? Do they want a wine from a selected country? If they
are looking for a white wine, do they prefer or want a sweet or dry
one? If they are after a red wine, do they want a full or
light-bodied one? Do they have a preference for a particular grape
variety, growing region, or winery? How much do they wish to spend?
What is the wine to be consumed with? Provide advice on
compatibility of wine and food Slide 209
Slide 210
Providing specific information Information can be gained from:
Winemakers Reading wine labels Wine literature Asking others
Conducting research Conducting wine tastings Provide advice on
compatibility of wine and food Slide 210
Slide 211
All venues should actively promote wines to: Enhance the
combination of food and wine Optimise sales Maximise customer
enjoyment Promoting wine Slide 211
Slide 212
Promoting wines in the dining room Creation of a display table
Tent cards on tables Racks, shelving and bins Chalk boards
Traditional wine lists Tastings Advice from staff Promoting wine
Slide 212
Slide 213
Undertake wine tasting One of the best ways to be able to get a
first hand understanding of wine is to undertake a wine tasting
activity. Provide correct and current wine information Slide
213
Slide 214
Undertake wine tasting The appreciation of wine can be broken
down into three different areas: Appearance Smell Taste Provide
correct and current wine information Slide 214
Slide 215
Undertake wine tasting All three are important aspects of each
wines character, but taste is considered to be the most critical as
it encompasses both flavour and texture and confirms the wine
characteristics. Provide correct and current wine information Slide
215
Slide 216
Use information from wine tastings to assist customers with
wine selections Your customers will expect you to use product
knowledge from wine tastings to help them select a good wine Your
employer will also expect you to do this in order to optimise sales
Provide correct and current wine information Slide 216
Slide 217
Share your knowledge with customers There are three basic ways:
Tell them verbally of the information you have found Give them a
copy of the relevant information Direct them to additional
information Provide correct and current wine information Slide
217
Slide 218
Obtaining information Tasting notes written by others Wine
magazines Wine-related websites Wine labels Provide correct and
current wine information Slide 218
Slide 219
Regardless of your level of wine knowledge, it will be of no
use unless it is communicated to the customer in a way that: They
will understand Will help them to identify what glass or bottle of
wine they would like to purchase Discuss wine characteristics Slide
219
Slide 220
Wine Descriptions Most people do not have the fortune to be
able to try the wines before they are purchased and therefore they
will be guided by the advice and descriptions provided by the staff
It is essential that staff are able to provide terms that help
customers understand the different characteristics in reference to
a wine Discuss wine characteristics Slide 220
Slide 221
Discuss wine characteristics Fruit flavours White wine GRAPE
VARIETYCHARACTERISTICS RieslingPineapple Sauvignon BlancAsparagus
SemillonGrass ChardonnayCucumber Sweet/ dessert winesHoney Slide
221
Slide 222
GRAPE VARIETYCHARACTERISTICS Pinot NoirStrawberry MerlotCherry
Cabernet SauvignonOlive ShirazPepper Discuss wine characteristics
Fruit flavours Red wine Slide 222
Body of wine Light to full body wines The body of the wine is
derived from a number of factors including: Wine variety Regional
origin Vintage Alcohol level Production method Discuss wine
characteristics Slide 224
Slide 225
Wine Descriptions What other words can be used to describe wine
to a customer? Please refer to the extensive glossary of different
terms in the Trainee Manual Discuss wine characteristics Slide
225
Slide 226
The food and beverage server is the most important
communication tool in being able to link what the establishment can
offer and what the customer is willing to buy As can be seen in
this manual, there are various degrees to product knowledge that
must be understood by staff so that they can carefully tailor
information to the customers needs in the hope of providing them
the greatest possible experience Conclusion Slide 226