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… Read More »FRENCH TERM USED FOR STAFF IN CATERING ESTABLIHMENTS
SS 3 Catering Craft Practices
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… Read More »COMMON WORD USED IN CATERING AND HOPITALITY INDUSTRIES SAND THEIR MEANING.
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… Read More »CONTROL SYSTEM IN CATERING ESTABLISHMENTS
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… Read More »BILL PREPRATION AND PRESENTATION | BILL METHODS. CHECKS, PREPAID, NO CHARGE & VOUCHER
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… Read More »COSTING | ADVANTAGES, ELEMENTS & DISH COSTING
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… Read More »NON ALCOHOLIC BEVERAGES | TEA, COFFEE, SQUASHES, JUICES, SYRUPS, AERATED WATERS, & BITTERS
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… Read More »INTRODUCTION TO BEVERAGES | FULL EXPLANATION