Moustaches must be neatly groomed with the outline of top lip being clearly visible. Moustaches should not extend past the corner of the mouth. Beards must be kept neat and well groomed. Hands and Nails 1. Hands and nails must always be clean and well-manicured. Nail polish, if worn, should be freshly applied regularly and should be a pale, natural colour. Nail biting is unacceptable as bitten nails are unhygienic and look dreadful.
Jewellery 1. Do not wear more than three pieces of jewellery. For ladies: earrings, finger rings and a small bracelet or necklace is acceptable.
For men, a wedding band is acceptable. You may however wear a watch for practical purposes. The watch should be of a neat conservative style. Ultra-modern sports watches or fashion watches should not be worn. Body piercing is not allowed apart from ears , including nose, lips and eyebrows. This section examines all aspects of professional grooming, from the uniform to hair and personal presentation and hygiene.
Uniforms Restaurants often require you to wear the same or similar clothes so that you all present the same image of the restaurant. You can often wear your own clothes, with an added special apron provided by the establishment.
Sometimes a special uniform will be provided for you. The uniform may be formal e. Name Badges Restaurants often give their waiting staff name badges. This makes it easy for guests to know your name and use it when they talk with you.
These should be worn at all times on the designated place on your clothing. A good brushing after wearing them will remove dusts and freshen up any garment.
The two main problems are stains and odours. Stains — a superficial stain may be removed by light sponging or using a specialised spot cleaner. Soda water or carbonated water may be affective. Odours — airing may eliminate some unpleasant odours. Clothes do not have to look grubby to retain stale smells e. These should be left hanging in a place with free air circulation.
Hanging your uniform — no matter how tired you are you should always hang up your uniform. Trouser pockets should be emptied and trouser creases should properly align. Spare buttons and a sewing kit — you should always have one readily available. Shoes — should clean, well-polished and well maintained including being-soled and heeled, if necessary.
If shoes get wet the, most efficient way to dry them is by stuffing them with newspaper and allowing them to dry at room temperature. Shoetrees should be used to keep shoes in shape. Shirts — creases should be always ironed in the same place or they can look unkempt.
Never roll up the sleeves of long sleeved shirts. Shirts should be freshly laundered daily and ironed while slightly damp. Starch will keep the garment crisp and enhance its appearance. Trousers — to maintain the shape of your trouser pockets, they should not be overfilled. They should be worn belted, with your shirt tucked in. Cleaning and safety procedures should be flowed at all times. If your restaurant is not clean, it will affect the dining experience of the guests, so you must be aware of measures of keeping the restaurant clean and hygiene.
Part of your job is to carrying out routine and non-routine cleaning of the restaurant. After all tables are cleared and tablecloths removed, collect cleaning equipment and materials. Pull back curtains and ventilate area, if possible. Look out for lost property and maintenance faults as you work. Deal with these according to house policy.
Clean any tiled areas. Vacuum carpet. When cleaning is completed, do final quality observations check 2.
For example, sweep, mop and wet mop tiled areas, but vacuum carpet areas. Wet Mopping To avoid accidents do not use a lot of water when wet mopping. Always display a 'hazard' sign while working. Mops should be stored upside down in a well-ventilated area in order to dry. Vacuum Cleaning When using a vacuum cleaner 1. Make sure it has been emptied otherwise the vacuum cleaner loses its suction. Adjust vacuum cleaner or choose correct attachments according to floor type.
Move furniture so that you can vacuum under it. Pick up anything large or sharp by hand before vacuuming. Start vacuuming at farthest point from door, working backwards. Use slow even strokes to give suction enough time, to draw out dust and grit. Use crevice tool to clean difficult corners.
At the end of each day, empty vacuum cleaner if necessary and wipe down with damp cloth. Check for maintenance and report any faults observed. Do a final check to ensure that all furniture is correctly arranged. However, the non-routine cleaning which takes place every now and then, such as washing curtains, shampooing carpets, cleaning backs of furniture, etc. It is important to carry out both the routine and non-routine cleaning duties, to maintain a high standard of cleanliness in the restaurant.
The correct procedure Item to be Procedure cleaned Doors and walls 1. Use damp cloth in a systematic movement. Glass shades 1. Spray some glass-cleaning agent on surface 2. Wipe with soft dry cloth Back of furniture 1. Use damp cloth or use vacuum cleaner depending on what type of furniture the restaurant has Cane and 1.
Brush or vacuum every day and clean with damp duster. Once a week, wipe with solution of warm water and washing soda 3. Avoid over-wetting, as this damages the cane fibres 4. Rinse with cold salty water. Salt will stiffen the cane. Avoid over wetting 5. Polish with oil or wax for unvarnished surfaces. Use spray wax for varnished or painted surfaces Brass: 1. Clean daily with damp duster 2.
To remove tarnish, rub gently with metal polish on soft cloth and allow drying. Don't use metal polish on lacquered brass 3. Polish and buff with a soft cloth. Metal polish left on surface will damage brass. Lamp shades 1. Use damp duster Fans 1. Use damp duster Carpet May be done in-house, if appropriate vacuum cleaner shampooing available, otherwise use an industry cleaning company Floor scrubbing 1.
Use detergent with warm water. Do not use too much abolishing water and use a 'hazard' sign to avoid slipping accidents. The restaurant operating equipment includes service equipment, furniture, fixtures and linen all of which equally reflects the standard and style of the restaurant. The atmosphere of a restaurant is largely affected by the kind of equipment used and how well they are maintained.
These items are usually made of china or porcelain. Sometimes the food and beverage server has to help with cleaning and storing these items. You will have to carry plated food, both hot and cold by hand to tables, and also remove items of glassware, crockery, cutlery etc.
You must use the proper procedures to clear and carry items. A clean service cloth or waiters cloth should always be used when handling or carrying dishes, hot or cold.
The principal purpose of a service cloth is to protect hands against burns from hot dishes and plates. However, for hygiene and safety reasons, it is a good practice to always use a service cloth. The technique outlined here, forms the basis for carrying and clearing all types and sizes of plates. Refer to the table below for illustration. Dispose of it in a waste bin.
Report the breakage to immediate supervisor. This also helps with stock control. Servers may also use cutlery to serve food items to guest in silver service or on a buffet. Cutlery consists of various types of knives, forks, spoons and serving utensils. Different types are shown on the next page. Add a few drops of white vinegar or lemon juice to the water. If there is no cutlery drawer, cover with a clean cloth or wrap in cling wrap to keep cutlery clean and sterile.
Mostly, cotton is used in the restaurant for all purpose because of its absorbent quality. They may also be in different colours or patterns, depending on the restaurant. Many restaurants have white tablecloths with a coloured overlay or runner over it. Overlays These are placed over the tablecloth to protect it. They are smaller than tablecloths and therefore are easier and cheaper to wash. Overlays are usually in a different colour to the table cloth.
Napkins These are usually white, and folded in the style of the restaurant Place mats Place mats are used in some establishments instead of table cloths. They are made of material or plastic — which is used in some family style restaurants and can easily be wiped clean. Table runners These are placed over the table cloth for decoration. Buffet skirts These are placed around the front of buffet tables and go all the way down to the floor. They can be bought in different lengths for different sized tables.
Care should be taken to store it carefully to avoid misuse. Very often by using different materials design and furnish and by careful arrangement one can change the atmosphere and appearance of the food service area to suit different occasion. Common restaurant furniture: Chair 1. Table 1 Round table: 1 meter 3 feet in diameter- to seat 4 people.
Mainly used for banquets to which extension would be added for longer parties. The style and the design of the sideboard vary from one establishment to another. It is an important part of the restaurant in generating revenue. It is located in the lounge, public area or in front of Food and Beverage outlet. Types of Bar The various types of bars in operation are: 1. Fixed - a permanently sited, fully operational bar. This is usually the main bar.
Cocktail - a specialist bar, also permanently sited, possibly near the restaurant. Usually smaller in size than the main bar. Dispense - an area, where drinks are dispensed only to service staff, for example, sited in a restaurant but not accessible to guests. Temporary - set up for a specific purpose, for example, in a function room. These measures vary from country to country. The standard measure is 20 - 25ml for a single and 40 - 50ml for a double measure. A notice should be displayed indicating the measure being used in the establishment.
Measures are also called shots or tots. Glassware Glassware is usually used for serving mostly cold, but sometimes hot drinks are served as well. There are many different sizes and shapes of glasses that are used for different drinks. There are two basic types of glassware: stemware and other glassware.
Wine glasses have stems, whereas beer glasses, whiskey glasses and soft-drink tumblers do not have stems. Types of glassware There are a number of different types of glasses used in the bar.
This is why it should be handled carefully at all times. Following are some of measures that you need to take care when handling glassware. Carry glasses like this Not like this Cleaning glassware Glasses must be cleaned using correct chemicals, equipment and facilities provided by the establishment.
Glassware can be cleaned manually by hand or automatically by machine. If the glassware will not stand the rinsing temperature, a chemical disinfectant must be added to the second sink with water at a lower temperature. It is important to: 1 Use the correct detergent. Machine washing glassware Cleaning equipment or machinery must be clean, free from damage and ready for use: 1 Check the cleaning equipment before it is used to ensure that it is functional, operational and clean.
Usually a light will show when the machine is ready for use. A lint-free polishing cloth should be used to polish glasses and make sure that they are spotlessly clear. This also ensures ease of stock taking.
Do not hold the glass with your bare hands; hold it with a cloth to prevent fingerprints on the clean glass. Storing glassware The storage of glasses depends on the space available, the design of the bar and the type of glass. Where possible, glasses for a particular drink are kept together, and near to the beverages that they are intended for. Glasses in which the top selling drinks are served should have the most accessible position.
Sometimes glasses are stored resting on their rims, sometimes hanging from their handles, or by the stem. When stored resting on their rims, the shelf must be kept very clean, or should be lined with clean disposable paper or clean cloth. The following procedures will help you to store glasses cleanly, safely and minimise damage: 1 When handling glasses for storage, hold them by the base or stem to prevent fingerprints getting on them, and not to contaminate them with bacteria from the hands.
Check that it is hanging securely from its handle, or that it is away from the edge of the shelf, and tall, thin glasses are not likely to topple over. Dispose of damaged or broken glassware safely in accordance with organisational requirements.
This method is usually used for serving hot beverages like tea and coffee. The carrying hand is placed below the surface of the pick-up point. Grip the tray with your non carrying hand and slide the tray onto the flat palm of your carrying hand. The tray is transported at waist level and held close to the body.
The low carry can also be used when carrying a salver of small items. Grip the side of tray with one hand. Place other hand under centre of tray and lift. This method of carrying leaves one hand free to open doors and to protect tray and you. Hand and Arm Position 1. Position the tray lengthways onto the forearm and support it by holding the tray with the other hand.
This is the most suitable way to carry a loaded tray after clearing tables. The tray must be organised so that the heaviest items are nearest to the carrier.
This helps to balance the tray. This prevents back injury. Do not upset balance. This module will enable you to compile your own menu using different techniques to promote your restaurant and to sell better.
This is one of the most important parts of modern catering operations. A menu has to be well designed as it acts as a selling tool. It helps the guest to select what they like to eat and drink.
Depending on the establishment and the occasion, the menu may be plain or artistic in its presentation. Why a restaurant requires menu? Menu acts as bridge between the establishment and the customer.
It provides all necessary information regarding dishes available, their price range and other rules and regulations set by the restaurant. Menu provides clarity on price for each individual item, and helps to develop accurate billing. Due to accent problem, the server or guest may not pronounce some dishes names correctly and may create confusion. But a well written menu lessens this type of human error.
It helps to identify cutlery, glassware and other tools needed to do the cover. It can help you to identify the service skills you need for the selected item, time, presentation and any other support you may require during service delivery. It is important that you know which menu is applicable where and why.
Following are various types of menus used in food and beverage sector: A la carte A la carte means a multiple choice menu in which each item is listed down in specific sequence with individual price. It is a choice menu which offers wide varieties of different dishes as per guest wishes and is available almost all hotels and restaurants. It refers to a menu of limited choice, which is planned in advance for specific functions. In this type of menus, each dish is not individually priced but the complete meal is sold to the guest for a fix price.
This menu is commonly used in special occasions like Christmas, New Year and Banquette. Supplying to menu: Seasonal supplies of vegetables and non-vegetarian items. Local availability of supplies. Balance of menu: Light to heavy, then heavy to light Vary the sequences of preparation of each course.
Change the seasoning, flavouring and presentation. Ensure that garnishes are in harmony with the main dishes. Food Value of menu: Use commodities and methods of cooking which will preserve the natural nutritive properties of the raw materials. Colour and presentation: Choose colours carefully and present them in a visually Appealing manner, avoid cluster and focus on clarity and easy reading.
Languages: The menu should be written either all in English or all in any regional language and be easily understood by the customer. Ensure proper spelling, correct terms, correct sequence with courses and, where appropriate. The number of courses on a menu, and dishes within each courses, depends on the size and the class of establishment. In an establishment where full food preparation and service brigades are in full operation a full menu may be offered. The term is accepted as meaning a variety of pickled or well-seasoned foodstuffs.
The main purpose of having this is to create the appetite for next courses. Hors d'oeuvres are either served from a rotating trolley or a tray, a smaller amount of each variety being placed on the tray to make-up a portion. The examples are: Potato salad, Fish mayonnaise, Egg mayonnaise, Russian salad, Shellfish cocktail- prawns or shrimps on a bed of shredded lettuce and coated with tomato-flavoured mayonnaise.
Special forms of soup may also be served, bisque, bortch, petite marmites etc. Although there is a choice of clear or thick, as only one will be served. The clear soup is always placed first on the menu. Spaghetti bolognaises- spaghetti blended with minced lean beef in a rich brown sauce. Poisson Fish The method of cooking and type of fish used may vary.
Some examples are: Sole meuniere-sole shallow fried in butter, Sole Colbert-sole flour, egg and bread crumbed pane and deep-fried; the fillets are rolled back of the backbone in preparations. Fillet de plie frite: fillet of plaice deep-fried and accompanied by a mayonnaise-based sauce flavoured with capers, gherkins and parsley.
They are always accompanied by a very rich gravy or sauce. Supreme de volaille a la king- breast and wing of chicken cooked under a cover in oven. Chautebriand- double fillet steak grilled. Chop de porc grille-pork chop grilled. The sorbet, therefore, must be able to counteract the richness of dishes already served and stimulate the appetite for those to come.
The sorbet is a water ice plus Italian meringue, flavoured with champagne glass, which should then be served on an under plate with teas poon.
Generally, in a gala dinner or state dinner, meal cigarettes or Russian cigars and sometimes the first speech are given. These joints are either poeled or roasted. A sauce or roast gravy and potatoes and green vegetables are always served with this course. The main dish may consist of any of the following items: saddle of mutton, baron of beef, boned sirloin, braised ham.
Cuissot de porc roti, puree de pommes: roast leg of pork with apple sauce. Rotis Roast Roast always consists of roast game or poultry, chicken, turkey, duck, pheasant, quail. Each dish is accompanied by its own particular sauce and gravy, with a green salad served separately on a crescent shaped dish.
The latter is placed at the top left-hand corner of the cover. Legumes Vegetables At this stage of the meal the balance of the courses is gradually returning from heavy to light.
We now have a vegetable dish served only with its accompanying sauce. Such vegetables are asparagus, artichokes and corn-on-the cob, with hollandaise sauce or beurre fondue offered separately. In a classic function these legumes may be served on their own as a separate vegetable course.
Examples are: Puree de pommes-creamed potatoes. Pommes persille-boiled potatoes coated with melted butter and sprinkled with chopped parsley. Pommes au four-baked jacket potato. Champignons grille-grilled mushrooms Salade Salads Example of salads is: Salade francaise: lettuce, tomato, egg and vinaigrette dressing. Salade vert: lettuce, watercress, cucumber and green pepper.
Caneton roti: roast duck. Cote de boeuf roti: roast side of beef ribs. Entremets Sweet The sweet may be hot or cold. The examples are: Crepe suzette: pancakes in a rich fresh orange juice and grand Marnier- flavoured sauce and flamed with brandy.
Glaces: vanilla, fraise, chocolate — vanilla, strawberry and chocolate ice creams. The examples are: Welsh rarebit: cheese sauce flavoured with ale on toast and grilled. Champignons sur croute: mushrooms on toast. The ideal cheese board should combine hard, semi-hard, soft or cream, blue and fresh cheese. Beverages Drinks All type of coffees and teas are served in this course.
And this is the end of the meal. After this, men generally proceed to smoke room and ladies proceed to recreation room in a classic dinner gathering. Please make sure that you give a glance at everything covered in the module.
And write them in orderly fashion. They are generally categorized as non-alcoholic and alcoholic beverages. Such drinks are generally drunk for refreshment, or to quench thirst. Non-alcoholic beverages can be mainly classified as hot and cold beverages, such as: Water In a restaurant you will find following types of water: 1. Do not serve ice unless specifically requested.
Tap Water: You may serve tap water where it is safe to drink and in some countries it is compulsory to serve tap water if guest ask for it. Tap water is usually served in a glasses or a jug with ice, and lemon can be added for extra flavour an appeal.
Refreshing drinks Generally refreshing drinks are drink that is chilled. They can either be carbonated or non-carbonated. You will find lot of different types of refreshing drinks served in the food and beverage sector.
Canned juice Any type of pre-packaged juice. Coffee based drinks Ice coffee, Ice Mokka, etc. Milk shakes Banana milkshake, smoothies, lassi, etc. Most teas used are blended teas and the most popular ones are: 1. Ceylon black tea 2. Earl Grey 3. Darjeeling 4. Jasmine Making Tea Procedure Equipment needed 1. Use freshly boiled water. Allow brewing for minutes, to obtain tongs depending on whether maximum strength from the brew.
Heat the pot before putting in the tea, so that the maximum heat can be obtained from the boiling water. Measure the dry tea or check the number of tea bags to use.
Usually one bag per person. Pour into pot, on top of dry tea leaves. Allow to brew for minutes, to obtain maximum strength from the brew. Like tea, coffee is usually blended to achieve different flavours. Speciality coffees are served in many restaurants, especially coffee shops, at any time of the day. Before blending, the coffee beans are roasted to give a distinct flavour. The characteristics of good coffee are good flavour, rich aroma and good colour when milk is added.
Types of coffees Espresso : Espresso coffee is Italian in origin. It is made in a machine, which has the capacity to provide individual cups of coffee in seconds, with some industrial machines capable of making cups of coffee per hour.
The method involves passing steam through the finely ground coffee and it infusing under pressure. Espresso is served black in a small cup. Guests may also request double espresso, which is two servings of espresso, served in a large cup. Cappuccino is an espresso coffee, served in a large cup, topped with steamed frothed milk.
The milk is heated for each cup by a high-pressure heat injector, usually attached to the espresso machine. Cappuccino is served with a sprinkling of powdered or grated chocolate on top Americano - an espresso served with added hot water to create a regular black coffee. Cafe Mocha - a shot of chocolate compound either syrup or powder followed by a shot of espresso.
The cup is filled with freshly steamed milk topped with whipped cream and cocoa powder. Caramel macchiato: Similar to latte, but it contains caramel syrup and sometimes it may also contain vanilla syrup or vanilla extract.
Some prefer to drink it hot while some love drinking iced caramel macchiato Iced Coffee: Strong sweetened coffee served over ice with cream.
Use freshly roasted and ground coffee. Buy the correct grind for the type of machine in use. Ensure all equipment is clean before use. Use a set measure of coffee to water: grs. Standard coffeepot of 1 litter will require grs of coffee.
Add boiling water to the coffee and allow infusing. Strain and serve. Add milk or cream separately. Coffee should be served very hot and never luke warm. The La Cafetiere is a simple method of making coffee quickly and to order by the infusion method. This in turn ensures that the flavour and aroma of the coffee are preserved, adding to the guest's enjoyment.
La Cafetiere comes in the form of a glass container with a lip held in metal holder and sealed with a lid, which also holds the plunger unit in position. It comes in three sizes: 3 cup demitasse , 8 cup and 12 cup.
Making La Cafetiere Method Coffee. The method of making is completed simply by adding boiling water to the ground coffee, stirring and then placing the plunger unit and lid in position. It is visually attractive to the client and involves him in completing the process by ensuring the plunger unit is pushed to the base of the glass container before serving. The tea or coffee is then poured from the guest's right-hand side to within 1 centimetre of the brim. Author : Washington State.
Department of Social and Health Services. Health Services Division. This is an ultimate practical training guide for millions of waiters and waitresses and all other food service professionals all round the world. If you are working as a service staff in any hotel or restaurant or motel or resort or in any other hospitality establishments or have plan to build up your career in service industry then you should grab this manual as fast as possible. Here you will get restaurant service standard operating procedures.
Not a boring Text Book type. Highly Recommended Training Guide for novice hoteliers and hospitality students. Written in easy plain English. Franchising Increasing Sales Makeover - Remodel. Volume Purchasing. View All Leadership Resources.
Accountability Coaching Company Values Culture. Excellence Hospitality Incentives Management. Mission Statements Teambuilding. View All Marketing Resources. Public Relations Social Media Website. View All Operations Resources. View All Personnel Resources. Termination Training Wage Compensation. View All Startup Resources. Download Restaurant Training Manual Templates Training manuals provide the basis for consistent results so that you're capable of creating high-quality dining experiences regardless of who's on the floor or in the kitchen.
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