Catering

Coffee is produced from the roasted beans of the coffee tree and is grown and exported from regions such as South America, India, the Middle East, and the West Indies named Sumatra. Brazil is the world’s largest grower of coffee, Columbia is second, the Ivory Coast is third and Indonesia is fourth. THE RULES TO […]

This is also known as a specialty menu.It can be a set priced menu or individually priced menu or individually priced dish specializing in the food of a particular country, religion or a specialized food itself. The specialty could be ethnic, i.e. food in the menu could reflect Chinese, Indian, Igbo, Hausa, Yoruba, Greek,Africa or

Carte du jour means menu of the day. It refers to a special menu offered to the guests that is different from those on the menu card. This menu combines the alacarte, table d’hote and plat du jour menu, each being priced according to type.This implies that the meals could be individually priced, i.e. ala

LUNCH This is the main meal of the day. It is taken in the afternoon as the midday meal. Lunch is wider in scope as it could include plate du jour, carte du jour, continental menu or local menu. The soup or protein is always served first. LUNCHEON This is a midday meal, served as

Breakfast is the first and most important meal of the day used to break the night fast.It must not be omitted. It should be light, but substantial oily and heavy foods should be avoided.Breakfast should be able to sustain an individual until lunch. In catering establishments e.g. breakfast in hotels may be served in the

A menu is a list of dishes served or available to be served at a meal. It can also be referred to as a selling aid. TYPES OF MENU A’LA CARTE (FROM THE CARD) A la carte means cook to order. It is a menu with all dishes individually priced. There are many dishes at

MENU PLANNING This is an act of deciding in advance the types of foods or dishes to be included in a meal. This is necessary when food has to be bought, prepared, and served in large quantities to people of varying tastes and requirements. Menu planning is important for meeting the nutritional requirements of family

ORIGIN OF MENU The menu is primarily a selling aid. Originally the bill of fare (English) or menu (French) was not presented at the table.  Banquets generally consisted of two courses.  Each is made up of a variety of dishes, anything from 10-40 in number. The first set of dishes was placed on the table

FRENCH TERM USED FOR STAFF IN CATERING ESTABLISHMENTS The term commonly used in French for staff in catering establishments is “le personnel de restauration” or simply “le personnel.” This refers to the employees working in various roles such as waiters/waitresses, chefs, kitchen staff, bartenders, and other related positions in restaurants, cafes, hotels, or any food

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

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

Control in catering establishments is used to enable the management and staff to know what is happening to the food and beverage service and other related incomes. Therefore, the 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

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

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

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 meals to the appetite or after meals to provide a sweet testing finish to the meal.  METHODS OF MAKING COCKTAIL Shaking method: Cocktail shaker

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

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,

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