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SS 3 Catering Craft Practices

catering craft practiceS

FRENCH TERM USED FOR STAFF IN CATERING ESTABLIHMENTS

FRENCH TERM USED FOR STAFF IN CATERING ESTABLIHMENTS   S/NO ENGLISH FRENCH 1 Head waiter/captain/supervisor Maitre d’ hotel 2 Station waiter Chef De Rang 3 Kitchen porter Le Garcon De Cuisine 4 Head chef Le Chef De Cuisine 5 Waiter/Server Commis de rang/ Garcon 6 Barman Garcon de Comotor 7 Room Service/ Assistance flour waiter Commis d’etage 8 Still room maid La Fille d’ Office 9 Still room man Le Garcon d’ office 10 Cleaning waiter/Bus boys/bus person Commis De Barrasseur EVALUATION QUESTIONS Give the French word used for the following:- Still room man Cleaning waiter Bar man Station waiter Kitchen porter. Head chef READING ASSINMGNENT: Read more on the FRENCH TERMS used in catering establishments (Catering and craft practice SS3 by Aminu Bariki Pages 87-88) See also PORTION CONTROL CONTROL SYSTEM IN CATERING ESTABLISHMENTS BILL PREPRATION AND PRESENTATION | BILL METHODS. CHECKS, PREPAID, NO CHARGE & VOUCHER COSTING |… Read More »FRENCH TERM USED FOR STAFF IN CATERING ESTABLIHMENTS

catering craft practiceS

COMMON WORD USED IN CATERING AND HOPITALITY INDUSTRIES SAND THEIR MEANING.

Advanced deposit: A deposit paid by a guest prior to guarantee a room reservation. Allotment: The number of room set aide for a particular purpose, such as group sales on tour wholesale. Back office: The department of the hotel that I responsible for accounting, data processing and manage0ent report. Bed and break fat plan: A room tariff that include a breakfast. Booking: To sell a reservation Check in: This is the process of greeting and registering a guest, verifying tne method of payment and dispending room keys Check out: This is the process of facilitating guest departure. Deluxe: The highest level of elegance and service. Double/Double: A room occupied by two beds. Double occupancy: A rate based on two adults occupying a room Folio: A guest record  EVALUATION QUESTIONS Write out the meaning of the following words in English language: Check out ii. Folio iii. Double/double iv. Double occupancy.  GENERAL… Read More »COMMON WORD USED IN CATERING AND HOPITALITY INDUSTRIES SAND THEIR MEANING.

catering craft practiceS

PORTION CONTROL

Portion control is referred to as the means of controlling the quantity or size of food or drinks to be sold to each guest. It helps in maximizing profit and cutting of excess loss in catering establishment. FACTORS THAT DETERMINES PORTION SIZE Cost of the ingredient Price charged on menu Types of customers catered for Customer’s turnover Competition Customer purchasing /bargaining power Types of menu and variety in the menu.  EVALUATION QUESTIONS Define portion control. Mention the factors that determine portion control. METHODS OF PORTION CONTROL Standard recipe: the standard recipe prepared should be used be used regularly so as to bring about consistency in the weight and quantity of the portion prepared. Portion chart: the portion chart showing the standard portion of the dishes should be displayed to help in controlling size of the dishes. Comparing expected portion: this is done to ascertain if the portion served is adequate… Read More »PORTION CONTROL

catering craft practiceS

CONTROL SYSTEM IN CATERING ESTABLISHMENTS

Control in catering establishment is used to enable the management and staff to know what is happening to the food and beverage service and other related incomes. Therefore, control system in any catering establishment covers the sales of all food and beverages sold which in turn helps to attain a maximum return.                         FUNCTIONS OF CONTROL SYSTEM The control system monitors the area where food and beverage sales take place. It helps to reduce the rate of fraud and wastage to the nearest minimum. It ensures all credit sales are paid for. It gives a breakdown of sales and incomes received as well as initiate any kind of adjustment and Improvement required. It ensures efficient control of all items issued from the various departments.                      METHODS OF CONTROL IN CATERING ESTABLISHMENT The following are the four basic methods of control system in catering establishment:- Order taking methods Operational system… Read More »CONTROL SYSTEM IN CATERING ESTABLISHMENTS

catering craft practiceS

BILL PREPRATION AND PRESENTATION | BILL METHODS. CHECKS, PREPAID, NO CHARGE & VOUCHER

Bill is a paper containing the amount of the good or services render. It is to customers/guest after services are rendered in a restaurant, hotel, etc. When a bill is being requested for by a guest, the waiter collects it from the cashier and check if the items entered are well calculated before giving it to the guest using a side plate or a bill folder. BILLING METHODS Bill as check Separate Bill method Prepaid No charge Deferred/Account billing Voucher Bill with order  EVALUATION QUESTIONS Explain billing Mention 7 billing methods    BILL AS CHECK: This method is used in some restaurants small hotels and cafeteria; when a customer request for the bill, the waiter or cashier checks to know if everything has been entered on the duplicate copy of the food and drink check and the bill is being totaled and presented to the customer. The customer may pay… Read More »BILL PREPRATION AND PRESENTATION | BILL METHODS. CHECKS, PREPAID, NO CHARGE & VOUCHER

catering craft practiceS

COSTING | ADVANTAGES, ELEMENTS & DISH COSTING

Costing is ascertaining the amount suitable for an item or thing. It can also be defined as the analysis and allocation of expenditure for the purpose of determining the cost of each service.           ADVANTAGES OF AN EFFICIENT COSTING IN CATERING It gives a glance of the net profit made by each section of the establishment. It shows the cost of each meal produced. The source of the economy will be revealed. Costing provides information which is necessary for the formation or adoption of a sound pricing policy. It enables the caterer or hotel to keep to a budget. It helps show the analysis of income and expenditure. It provides quotation for special functions like parties, weddings, reception,banquet.  EVALUATION QUESTIONS Define costing in terms of control in catering. List and explain 5 advantages of an efficient costing in catering.                        ELEMENTS OF COSTING MATERIAL COST: – This is the… Read More »COSTING | ADVANTAGES, ELEMENTS & DISH COSTING

catering craft practiceS

COCKTAILS – FULL EXPLANATION

Cocktails These are normally drinks of about 10cl which is made from a mixture of different ingredients so blended that no single component dominates the other. They can be served before meal to the appetite or after meal to provide a sweet testing finis to the meal.  METHODS OF MAKING COCKTAIL Shaking method: Cocktail shaker or Boston shaker with hawthorn strainer and blender for mixing are used as the equipment to make the cocktail. All the ingredients are shaken very well and blended that no ingredient predominate the other. Stirring method: bar mixing glass, bar spoon with muddler and hawthorn strainer are used as equipment when the ingredient are wine base and clear the cocktail should be stirred. POINTS TO CONSIDER IN MAKING COCKTAILS The ice to be used should be clear and clean. Do not overfill the cocktail shaker. Effervescent drinks should never be shaken. To stir, be short… Read More »COCKTAILS – FULL EXPLANATION

catering craft practiceS

BEVERAGE IN RELATION TO STILL ROOM

The still room provides food items and beverages required for the service of meals that are not catered for by the major department in the food service operation, such as the kitchen, larder and pastry etc. the duties performed in this area will vary according to the type of meals offered and the size of the establishment concerned. Equipment in the still room is similar to that of the kitchen.  A wide range of food items are offered so as to ensure their proper storage, preparation and presentation. A considerable amount of equipment is used. The following are items that might be needed in a still room: Refrigerator for storage of milk, cream, butter, juice, etc. Hot and cold beverages making facilities. Large double sink and draining board for washing up processes. Dish washer of a size suitable for the still room but large enough to ensure efficient turnover of… Read More »BEVERAGE IN RELATION TO STILL ROOM

catering craft practiceS

NON ALCOHOLIC BEVERAGES | TEA, COFFEE, SQUASHES, JUICES, SYRUPS, AERATED WATERS, & BITTERS

These are beverages that do not contain alcohol. e.g,  tea, coffee, juices, squashes, syrup, aerated water, natural spring water or mineral water, zobo, ginger drinks, lemonade drink, orange drinks, pineapple drinks, etc.                   CLASSIFICATION OF NON              ALCOHOLIC DRINK Water is essential to human survival. It must be potable and served hygienically. Refreshing drinks: It includes coke, squashes, syrup, soda, tonic water, etc. Stimulants are tea and coffee. Nourishing drinks: It includes Ovaltine, Bournvita, Horlicks, etc. TEA it is an evergreen plant of the camellia family containing caffeine, volatile oil and tannin. It is prepared by infusion for a shot time and taken as a stimulant drink or beverages e.g. there are three main types of tea which are: Black tea, Green tea and Oolong tea. Preparation of Tea Pre-heat a clean tea pot by pouring boiling water into it and allowing it to stand… Read More »NON ALCOHOLIC BEVERAGES | TEA, COFFEE, SQUASHES, JUICES, SYRUPS, AERATED WATERS, & BITTERS

catering craft practiceS

INTRODUCTION TO BEVERAGES | FULL EXPLANATION

Beverages are simply fluids apart from water consumed to stimulate, nourish, refresh the body and can also quench taste. They are alcoholic and non alcoholic. Types of beverages Alcoholic beverages Non alcoholic beverages                               ALCOHOLIC BEVERAGES These are simply beverages that contain some percentage of ethyl alcohol between 1% -75%. It is either obtained by fermentation of sugar based foods or the distillation of fermented products e.g. spirits, liqueur, beer, cider and wine, local or traditional African beer (burukutu). Alcohol is the liquid made by the fermentation or distillation of ethanol (the sugar present in intoxicating drinks). It is also used as fuel and in thermometer. Alcohol is obtained in two forms name: Fermentation: The sugar in fruit or grain is converted into alcohol by the action of bacteria. Carbon dioxide a bi-product is retained for fizzy drinks like beer and champagne. Distillation: The fermented mash of fruit or grain… Read More »INTRODUCTION TO BEVERAGES | FULL EXPLANATION

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