SS 3 Catering Craft Practices

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