18/06/2012

Product knowledge

Introduction:

The operating equipment used in hotels/ restaurants plays an important role in attracting customers. The restaurant operating equipments include service equipments, furniture, fixtures and linen all of which squarely reflects the standard and style of the restaurant. The atmosphere of a restaurant is largely affected by the kind of furniture used. The furniture should be utilitarian and elegant to look at. When a guest come in and see the restaurant or hotel they must feel like home.

Seating etiquette:

When seating guest for dinner, there is certain protocol to be adhered. Etiquette also include the correct seating order of guest, meaning that the person with the highest status must be seating first and that older ladies need to be seats before younger ladies. Gentleman always sits after everybody else has been seated.

Finger bowls

The finger bowls have a mixture of warm water and either vinegar or lemon juice in. This bowl is placed on the table for guest to gentle rinse their fingertips after having the food.

E.g. 

·       Crayfish

·       Whole Crab

·       Prawns

·       Ribs

·       Meat on the bone

Service styles

Service styles may vary from the type of function or dining requirements as set by the customers.

1. Silver service / English service

Presentation and service of food to customers by waiting staff from a flat dish or bowl. Guests can herby choose the quality of food they want to eat.

2.  Planted service/ American service

Service of pre- planted food to customers from the kitchen by waiting staff.

3. Family service

Main course planted with vegetables placed in multi-portions dishes on tables for customers to help themselves.

4. French service

Presentation of pre- planted food to customers.

5. Russian service

Table is laid with all the food for customers to help themselves. Food can also served on large silver platters from where guests can help themselves.

6. Guerdion service

Food service on to customers plates at the side table or trolley; this may also include carving, cooking and flambage, preparation of salads and dressings and also fish filleting.

Glassware:

Types of glassware:

Many standard patterns and sizes of glassware are available to serve each drink.

Glassware:

Collins glass: A Collins glass is a tumbler, holding 240 to 350ml, used a mixed drink, and named after Tom Collins.

Highball glass: A highball glass is a tumbler, holding between 8 and 12 fluid ounces (240 to 350 ml), used to served mixed drink, or highball.

Short glass: It is small glass used for measuring or serving up to three ounce of liqueur. Modern shot glass holds a thicker base and sides than the whiskey glass.

Pint glass: A pint glass is drinking vessel holding an imperial pint (568) of liquid and is usually used for beer.

Pilsner glass: A pilsner glass is a glass used to serve many types of light beers, but is instead for its namesake, the pilsner. Pilsner glasses are generally smaller than a pint glass, usually in 250 ml or 330 ml sizes.

Beer glass:  A beer is a traditionally – German beer tankard or mug, made of power, silver, wood, porcelain, earthenware or glass; usually with a hinged lid and levered thumb lift.

Flute glass: Flute glass is the preferred serving vessel for Belgian lambics and fruit beers. The narrow shape helps maintain carbonation, while providing a strong aromatic front.

Goblet or chalice: Chalices and goblets are large, stemmed, bowl- shaped glasses adequate for serving heavy Belgian ales, German bocks, and other big sipping beers.

Snifters: Typically used for serving brandy and cognac, a snifter is ideal for capturing the volatiles of aromatic ales, such as Belgian ales, India pale ales, barley wines and wheat wines. 

Cocktail glasses:

 A cocktail glass, martini glass, or champagne glass, or steam cocktail glass, is a drinking glass with a cone-shape bowl (the tip of the cone forming approximately a 90 degree angle in the cross selection) on a stem above a flat base, used to serve a cocktail or champagne.

Red wine glasses:

Glasses for red wine are characterized by their rounder, wider bowl, which gives the wine a change to breath. Since most reds are meant to be consumed at room temperature, the winder bowl also allows the wine to cool more quickly after hand contact has warmed it.

Bordeaux glass: Tall with a wind bowl, and is designed for full bodied red wines like Cabernet and Merlot as it directs wine to the back of the mouth.

Burgundy glass: larger than the Bordeaux glass, it has larger bowl to accumulate aromas of more delicate red wines such as Pinot Noir. This style of glass direct wine to the tip of the tongue.

White wine glass: White wine glasses are generally narrower,  although not as narrow as champagne flutes, with somewhat straight or tulip-sides.

The narrowness of the white wine glass allows the chilled wine to retain its temperature for two reasons-

1.     The reduced surface area of the glass (in comparison to red wine glasses) means less air circulated around the glass and warming the wine.

2.   The smaller bowl of the glass less contact between the hand and the glass, and so body neither does nor transfers as easily or as fast to the wine.

   

Champagne flutes: Champagne flutes are characterised by a long stem with a tall, narrow bowl on top.

The sharp is designed to keep sparkling wine attractive and inviting during its consumption. The glass is designed to be held by the stem to help prevent the heat from the hand warming up the champagne. The bowl itself is designed in a manner to help retain the signature carbonation in the beverage.

Sherry glass: Is a drink ware generally used for serving aromatic alcohol beverages, such as sherry, port, aperitifs and liqueurs, and layered shooters.

An ISO-standard sized sherry glass is 120 ml.

Coupette glass: A modified version of the cocktail glass. Used for serving drinks where the rim of the glass is required to be coated in either sugar or salt or any other condiments used to make some of the more exotic drink such as margaritas.

Pitcher: This larger container usually has a handle and a lip or spout for pouring the contents into serval glasses.

Old fashioned glass: The old – Fashioned glass, rock glass, or ‘lowball’, is a short tumbler used for serving liquor on the rocks, meaning over ice, or cocktails having few ingredients.

Irish coffee cup: A uniquely shapes glass with a handle that is used to serve any hot beverage such as Spanish coffee or cocoa.

Food and Beverage

Food –   All the types of food that is classified in your hotel/ Restaurant.

Beverage – Like wines, spirits, beer and liquor have a greater shelf life than normally associated with food items.

Beverages can be divided into two main groups:

·       Alcoholic

·       Non – Alcoholic

Whisky:

Type of spirit is made all over the world.

Scotch: This is definitely the most popular of all whisky. Mainly barely and rice are used as raw materials.

Irish: The Irish were the first to produce whisky. Their whisky has a pertinent smokey smell and flavor to it.

Canadian WHISKEY: Canadian whiskeys are lighter in body and smell.

American WHISKEY: They have different classifications like Bourbon, Blended, Rye and Tennessee whiskey.

The difference between a rye whiskey and bourdon in the USA is that rye whiskey should contain 51% rye and Bourdon (i.e. Jack Daniels) should contain 51% Maize.

Cane:

Can spirit is distilled from molasses (a by product of sugar can). This is produced locally in South Africa and is a crystal clear liquid.

Rum:

Rum is distilled from the fomented molasses of the juice of sugar cane. Most rum comes from the West Indian Islands.

Vodka:

Vodka is traditionally a Russian drink. Vodka is distilled from wheat or cane spirits. Vodka may also be made from potatoes. In South Africa cane is used as the based for producing Vodka.

Gin:

Gin is most adaptable spirit. It may be drunk with water or other mixers and is often used in cocktails. Gin is clear, colorless liquid made from the juniper berry by a process of redistillation.

Brandy:

Is a distilled natural wine and is made all over the world. The best brandy which is called ‘COGNAC’ is produced in France.

Serving Brandy – Many guests prefer a liqueur brandy after a meal instead of a normal liqueur.

ü Brandy is served in a round brandy snifter so that most of the smell and the taste can be savored.

ü The large bowl of the glass makes it possible for guests to fold their hands around the glass to heat the brandy to body temperature.

ü The smell neck of the glass makes it possible to trap the bouquet or smell.

ü Brandy is served like other spirits should the customer so request.

Beer:

Is an Alcoholic drink, which is obtainable from most licensed establishments. It is a fermented drink, which obtains its alcohol content from malt sugar.

Ingredients of beer –

·       Malt- Obtained from barley, which has undergone a specific process.

·       Hops – Specially cultivated for beer brewing.

·       Sugar- Added to speed up the fermentation process.

·       Brewer’s yeast- Added to start the fermentation process.

·       Water

Serving beer:

Ø Beer is served at 13-15 Degrees C

Ø Lager is served cold. If it’s chilled it should be served at 4.5 degrees C.

Ø Beer is served with a head or crown of 2.5cm.

Ø The glass in which the beer is served should be clean. If not the beer will not form the crown.

Ø Beer should be poured slowly and at an angle.

Ø Bottle should be poured at the table and in front of the guest.

Ø Beer is always served in Lager glasses.

Cocktails:

Although cocktails were known in England, France and Mexico, they only really gained popularity after the banning of alcohol in the USA because people were looking for different drinks. The making of cocktails has also somewhat become and entertainment for guests.

Making Cocktails.

 1. Shake or stirring mixes the liquor.

2. A general rule is that cocktails containing liqueur or wine based should be shirred in the mixing glass, while those that contain fruit, cream, eggs, etc should be shaken.

3. Cocktails should preferably be served in chilled glasses.

4. First the ice is placed in the glass. The non- alcoholic part of the cocktail is added after which the alcohol follows lastly.

5. All drinks should be measured.

6. Garnishing is added lastly and should take the form of a traditional garnish to emphasize the origin of the drink or that of the establishment that it should represent.

8. Garnishing is normally done on the glass itself so that the garnish can be removed.

9. Glasses should not be overfilled.

Accompaniments to cocktails:

o   Ice

o   Garnishing

o   Salt and sugar

o   Other decoration - e.g. plastic straws, umbrellas etc.

Different types of menus:

Static menu: This menu is the same every day. It changes infrequently.

Cycle menu:   This menu is planned for a set period of time, such as 4 weeks.

Market menu: This menu is based on the product availability. E.g. Seasons

A la carte menu: This menu has different types of food and everyone has a separate price. 

Table d’hôte menu:   This menu has a completed meal and a set price.

Fixed price/no choice: This menu is when 2 or 3 courses is offered at a set price.

Different kind of cultures and their food:

Vegetarians: Against meat eating.

 Jews and Muslims without access to Kosher or Halal meat.

Demi-Vegetarians: People how will choose to exclude red meat from their diet.

Semi-Vegetarians: Will not eat meats or all meats other than poultry, or all meats.

Vegas: Will not eat any animal food or products. E.g.  Milk, cheese, eggs, meat.

Lacto vegetarians: Eat milk and cheese, But not eggs, meat, poultry, fish, oils, rennet and cochineal.

Ovo-Lacto vegetarians: Include eggs.

Christians: Most Christians, eating habits are not affected.

Mormons: Have many rules and restrictions regarding eating and drinking, for example tea, coffee and alcohol and eating.

Muslims: Will not eat meat, offal or animals fat unless it is halal. Alcohol and pork are traditionally forbidden in their diet.

Hindu: Most Hindus does not eat meat and none ea beef since the cow is sacred to them.

Sikh: Not too much rules regarding too food, but many are vegetarians.

Jews: Jews has strict dietary laws. The animals must be clean. Shellfish and pork of prey are forbidden.

The cookery process and healthy eating:

Boiling: Is a moist method of cooking where                       prepared food can be cooked in a liquid. The boiling                   may be quick and rapid or slow.

Poaching:  Is a moist method of cooking where                       prepared food can be cooked in liquid containing water.            This food is cooked at temperatures below                                  boiling point with little or no liquid movement.

Steaming: Is where prepared food is cooked in steam at high pressure.

Stewing: It makes the food tender, by breaking down and softening.

Braising:  Where prepared food is cooked in covered      container with a quantity of stock or sauce in an oven.

Roasting: Is a dry heat method of cooking, where prepared    food is cooked with the presence of fat in an oven.

Grilling: Is a dry heat method of cooking, where prepared food is cooked mainly by radiated heat.  

Shallow frying: Is a dry heat of cooking, where prepared       food    is cooked in a pre-heated pan or metal surface with            oil or fat.

Deep frying: Dry heat of cooking, where prepared food is     cooked in pre hated fat or oil.

Baking: Is a dry heat method of cooking, where prepared         food and food products are cooked by converted heat in a           pre- heated oven.