Contents 1.0 Introduction
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Cover Letter for a Job As a Waiter/Waitress
Cover letter for a job as a waiter/waitress I. Elements to take into account when writing this cover letter Working as a waiter or waitress can initially appear to be what is classed as an unskilled job. However, the waiting staff and especially the role of sommelier and Maitre D, can be very highly skilled and well paid career paths. When applying for a position as a waiter or waitress, there are some qualities and skills that are essential to included in your application that will set your cover letter apart and show that you are the right person for the job. As part of the “front of house” team, you will be the face of the restaurant. Therefore, people skills, a welcoming nature and excellent presentation are essential qualities. Furthermore, when working in high end and Michelin Starred establishments, the service is taken into account when attributing awards, therefore these skills become even more important to mention. Team working, time keeping and being able to stay calm under pressure are also essential qualities not to be forgotten when highlighting skills in the cover letter of your application Tina Burn Joan Poole World Service 18 Jubilee Way Gainsborough Woodthorpe G4 3IO Nottingham NG7 8AN 24/5/2015 Dear Ms Burn, I am writing to you to apply for the position of Waitress at World Service, as advertised in Cuisine Weekly, 23/5/2015. I have spent the last 4 years living in France, completing a degree in Hospitality at Lyon University. During this time I gained valuable experience working in restaurants, varying from Burger bars to Michelin Starred restaurants. -
The Art of Formal Table Setting Made Simple
The Art of Formal Table Setting Made Simple Student Textbook McDaniel Publishing 1st Edition Introduction to Table Setting .............................4 Identification ......................................................13 Setting the Table ................................................22 References .........................................................29 An Introduction The Art of Formal Table Setting Made Simple text is created for use with the student booklet The Art of Formal Table Setting Made Simple. The intention of this text is to help you understand the various aspects of formal table setting. Activities designed to discuss the necessity of a formal table setting as well as identify key components, such as china, flatware, and glassware are included in this booklet. Additionally, you will find activities that explore and reinforce table etiquette. This booklet will reinforce your learning so that you may apply it in unlimited formal table setting arrangements. The activities in this text are divided into chapters that correspond with the chapters in the book. When possible you should try to complete the activities in this booklet without referring to the text. If you are unsuccessful at completing any activity in this booklet, you should reference the text. At that time, you can also check your previous answers with the information in the text. You will discover that this booklet contains a variety of activities. Some of the activities in this booklet will include activities, such as true/false, multiple choice, matching, labeling, and crossword puzzles that have answers with only one correct choice. Other activities that require an opinion or ask for ideas cannot be judged on just one correct answer. These activities are designed to encourage your creativity and thought and help you apply what you have learned in the text. -
Cutlery CUTLERY Contents
Cutlery CUTLERY Contents Folio 6 Whitfield ............................. 8 Carolyn .............................. 9 Logan ................................. 9 Hartman ............................. 11 Alison ................................. 12 Bryce .................................. 15 Pirouette ............................. 15 Varick 14 Avery .................................. 16 Estate ................................. 17 Marnee............................... 18 Avina .................................. 19 Distressed Briar ................... 20 Fulton Vintage Copper ......... 21 Fulton Vintage ..................... 22 Origin ................................ 23 Steak Knives ........................ 24 Jean Dubost 26 Laguiole ............................. 26 Hepp 28 Mescana ............................. 30 Trend .................................. 31 Aura ................................... 31 Ecco ................................... 32 Talia ................................... 33 Baguette ............................. 34 Profile ................................. 35 Elia 36 Spirit .................................. 38 Tempo ................................ 39 Ovation .............................. 40 Miravell .............................. 41 Features & Benefits ...... 42 Care Guidelines ............ 43 2 CUTLERY 3 CUTLERY Cutlery The right cutlery can bring a whole new dimension to your tabletop. With Folio, Varick, Laguiole, HEPP and Elia our specialist partners, we have designers of fine cutlery who perfectly mirror our own exacting -
Item 2 Attachment Ordinance No. 2018–368 an Ordinance Of
ITEM 2 ATTACHMENT ORDINANCE NO. 2018–368 AN ORDINANCE OF THE CITY COUNCIL OF THE CITY OF CALABASAS ADDING CHAPTER 8.19 TO THE MUNICIPAL CODE TO REGULATE THE USE OF PLASTIC STRAWS, STIRRERS, AND CUTLERY. WHEREAS, the City of Calabasas desires to protect the natural environment, the health of its citizens, the economy; and WHEREAS, discarded plastic cutlery, stirrers, and straws continue to cause environmental harm and are a growing portion of Calabasas’ waste stream. The use of these products has increased over the years and they have been found to pollute our creeks and natural environment. Regulation of these products, therefore, is a necessary contribution to encourage an environmentally friendly waste stream and to protect the environment; and WHEREAS, it is in the interest of the health and welfare of all who live, work, and do business in the City that the amount of non-biodegradable products such as plastic straws, stirrers, and cutlery be reduced. These products end up in existing landfill sites that are quickly reaching capacity or in our creeks and storm drains. Reduction of non-biodegradable wastes entering Calabasas’ waste stream and encouraging the use of recyclable products further these goals; and WHEREAS, replacing plastic straws, stirrers and cutlery with those that are biodegradable will further protect the public’s health, Calabasas’ natural environment, wildlife and creeks; and WHEREAS, the reduction of plastic straws, stirrers, and cutlery originating at retail food establishments within the City is desirable and necessary to reduce the volume of non-biodegradable waste; and WHEREAS, non-biodegradable plastic materials pose a challenge to any financially and environmentally responsible solid waste management program. -
Elite Series Cutlery Set (16 Pieces)
ACCESORIES ELITE SERIES CUTLERY SET (16 PIECES) SELLING POINTS The best cooks know that having top-quality cutlery is essential for preparing great meals. Rena Ware’s 16-pieces Elite Series Cutlery Set provides great value, with an assortment of knives carefully selected to meet virtually every basic kitchen need: 8 special-purpose knives, plus a set of 6 elegant steak knives that will complement any table setting. The set includes an attractive wood storage block that holds each knife conveniently and safely, and a knife sharpener to keep knife blades in peak condition. The Elite Series Cutlery Set perfectly complements Rena Ware’s stainless steel cookware, due to its beautiful all stainless steel contemporary design, making it a great closer for all cookware set sales. Additionally, it makes an attractive special event gift. KEY FEATURES The 16-piece set includes 14 knives, a precision 2-stage Knife Sharpener, and a beautiful acacia wood storage block. • For simple elegance, Elite Series knives are all stainless steel making them highly resistant to abrasions, stains, rust, and pitting. • Blades are constructed of top quality high carbon Molybdenum Vanadium stainless steel for exceptional sharpness and durability: Extremely high initial cutting performance. Exceptionally long edge retention / long service life of the blade. Optimum cutting edge along the entire length of the blade. • The stamping process used to create the blades results in an easy-to-handle, flexible and well-balanced knife. • The hygienic all stainless steel seamless design eliminates crevices that can trap dirt, making them easy to keep clean. • The handles seamlessly connect to the blades for durability. -
Product Catalog 2011- 2012
Product Catalog 2011- 2012 Cookware • Kitchen Electrics • Cutlery • Bakeware Utensils & Gadgets • Accessories Our History 1994 – Utensils and Our mission at Calphalon is to be the approachable culinary Bakeware Launches expert in kitchenware, enhancing the home chefs’ food Calphalon expands its portfolio experience during planning, prep, cooking and baking. with the launch of its utensil and professional bakeware lines. A decade later, utensil designs were And here’s how it all began… updated to better meet consumer needs. 1963 – Original Calphalon Company Founded: Commercial Aluminum Cookware 1997 – Announcing The Calphalon Corporation Under its new name, The Calphalon Corporation reveals a new Company cookware line—Calphalon Commercial Nonstick—featuring Ronald Kasperzak purchases a Cool V™ handle technology. small metal spinning company in Perrysburg, Ohio — Commercial Metal. Renamed Commercial Aluminum Cookware Company, Ron’s purpose is to expand and upgrade the limited line of aluminum cookware for the food 1998 – Newell Purchases Calphalon service industry. With Newell’s purchase, The Calphalon Corporation joins a family of well-known brands, including Levolor, Sharpie, and 1968 – A Renaissance in Goody. The following year, Newell purchases the Rubbermaid brand, changing its name to Newell Rubbermaid. Cookware Commercial Aluminum Cookware is the first company to adapt and apply a new technology developed by the aerospace industry. Hard 2001 – New Tri-Ply Stainless anodizing is an electrochemical Calphalon launches process of treating raw aluminum Tri-Ply Stainless Steel to create a new professional line of cookware, designed cookware called Calphalon. with three layers that deliver even, consistent 1976 – Calphalon Hard Anodized Goes Retail heating, while matching Calphalon Professional Hard Anodized enters the retail market. -
The Menu: Food and Beverage
C H A P T E R • • • • 5 The menu: Food and beverage Introduction The menu is the primary selling tool of any estab- lishment that offers food and beverage for sale. For the customer it identifi es the items that are available, shows prices and any other charges and together with other external features may characterize the style of food service offered. From the establishments per- spective the menu should meet the objectives of the marketing policy, the catering policy and the fi nancial policy. The marketing policy should guide the catering policy so that the products on offer and the style of operation best meet the needs of the target market. The catering policy is concerned with the size and style of menu to be offered together with an appropriate style of service and this will impact on space requirements, level and type of equipment purchased, and the level of skill and number of staff required. The fi nancial policy aims to achieve revenue and profi tability to budget through pricing, cost control and volume. Food and Beverage Management Chapter objectives After working through this chapter you should be able to: ● Understand the differences between a Table d ’ hôte and à la Carte menu. ● Understand the basics of menu planning and menu design. ● Have a knowledge of menu pricing models and applications. ● Understand different types of beverage menus. ● Understand the need for accuracy and honesty in menu descriptions. ● Have a basic understanding of licensing and merchandising. TYPE OF MENUS Although there are many types of eating establishments offer- ing many types of meal experiences, there are basically only two types of food menus: the table d ’ hôte ; and the à la carte. -
Food Service
Food Service The range of food service found in hotels and restaurants today is extensive. In the first category, there are restaurants offering the highest grade of service with a full a la carte menu. This includes dishes served by the waiter from a trolley in the dining room, and is known as Gueridon service. The Gueridon waiter must be highly skilled, for he has to carry out procedures such as filleting, carving, and cooking speciality dishes at the guest’s table. A second, less complicated type of service is silver service, where the menu can be either a la carte or table d’hote. In this type of service, the food is prepared in the kitchen and then put on to silver flats and presented to the guests in the dining room. A third form of table services used mainly with table d’hote menu, is plate service. Here the waiter receives the meal already plated from the service hotplate and only has to place it in front of the guest, and make sure that the correct cover is laid and the necessary accompaniments are on the table. Plate service is often offered where there is a rapid turnover and speedy service is necessary. It also demands less equipment for the service of the meal and is, therefore labour saving in such tasks as washing-up. In a fourth type of service, called self-serving, a customer collects a tray from the service counter, chooses his dishes and selects the appropriate cutlery for the meal. This type is very helpful with large groups. -
SETTING the TABLE Glossary of Table Setting Utensils
SETTING THE TABLE Glossary of Table Setting Utensils: Spoon Dinner Fork Salad Fork Knife Dessert Napkin 4-H Special Foods Handbook 14 Milk Glass Juice/Water Glass Dinner Plate Cup and Saucer Salad Plate Dessert Cup Dessert Plate Bread and Butter Plate Bowl with Knife 4-H Special Foods Handbook 15 Basic Table Setting: (may be used at any meal) Your menu and recipe influence the number and type of dinnerware, flatware, and glasses/cups that you choose for your place setting. Unfolded Napkin Folded Napkin Fold Open edges Fold Grilled Reuben Sandwich Dill Pickles German Potato Salad Milk Open edges Fold Turkey Tetrazzini Crisp Relishes French Bread Chocolate Pudding Milk Open edges 4-H Special Foods Handbook 16 Dinner/Lunch: Your menu and recipe influence the number and type of dinnerware, flatware, and glasses/cups that you choose for your place setting. In casual family settings, bread plates are often not needed. Sweet & Sour Pork Chow Mien Noodles Asparagus-Lettuce Salad Fan-Tan Rolls Milk Iced Tea Raspberry Pie (the dessert is served following the meal) Tossed Green Salad Lasagna Skillet Zucchini Garlic Bread Fresh Fruit Compote Cookies Milk (Salad served before meal) Beef Roll-Ups Buttered Noodles Green Peas w/ Mushrooms Perfection Salad Crusty Rolls Coffee Milk Blueberry Cheesecake (the dessert is served following the meal) 4-H Special Foods Handbook 17 Breakfast: Your menu and recipe influence the number and type of dinnerware, flatware, and glasses/cups that you choose for your place setting. Tomato Juice Toasted English Muffins Sausage Links Milk Coffee Oatmeal Granola with Fresh Strawberries *Toast Orange Marmalade Milk *May use a separate bread plate or the plate under the bowl. -
Disposable Catering Tableware Buying Guide
DISPOSABLE CATERING TABLEWARE BUYING GUIDE In a changing world and with the growing concern for the environment, it is essential to be able to offer your customers ecological choices in terms of disposable, recyclable and biodegradable tableware. Today, many customers are more likely to buy your food and dishes if you offer the option of recyclable and compostable tableware, cutlery and kitchen accessories. Whether you are a caterer, a bistro or restaurant owner, hotel manager, or take-out restaurant, Solia offers a wide range of disposable catering tableware, which is elegant, stylish, practical and recyclable and/or compostable. Look through this guide to learn more about all the possibilities available to you, in terms of compostable and recyclable materials, glassware, tableware, cutlery and food packaging. What are the disposable and reusable materials available for catering tableware? With the evolution of the recycling technology, the plastic has become easier to recycle, even for the food-related business. But this is not the only available material out there. Here is an overview of each material that we use to create our amazing disposable catering tableware collection. Eco-Friendly Plastic As we have mentioned before, plastic is now much easier to dispose of and to recycle. Plastic can withstand high and long temperature and stands out by its versatility. Solia creates high-end plastic catering tableware, cutlery, glassware, and catering accessories with sustainable plastic that is 100 % recyclable and reusable. You will find plastic trays, plastic plates, plastic mini-dishes, plastic cutlery and more! Our recommendations: PLASTIC BALL CHAIR WHITE 1.7 OZ (CASE OF 200) Plastic Cocktail Cup 20 oz (Case of 48) Cooking Pot 22 oz with Lid Transparent (Case of 100) Sugarcane Pulp First, using disposable sugarcane pulp tableware reduces pollution and energy consumption. -
Food & Beverage Service
AGA KHAN FOUNDATION Pakistan PAITHOM Project for Livelihood Upgrading & Development of Youth in the Hospitality Sector Technical Training for Food & Beverage Service Participant’s Manual January-June 2008 Food & Beverage Service Student’s Manual Food & Beverage Service Training Program (Student’s Manual) for Livelihood Up gradation and Development of Youth in the Hospitality Sector 2 Food & Beverage Service Student’s Manual Table of Contents Introduction 04 Objectives 04 Proposed timetable 05 Instructions for students 10 Grooming Checklist for students 12 Hygiene & Grooming for Food Service personnel 13 Introduction to Food Service Industry 15 Personality Traits for Food Service personnel 19 Gears for a service person 21 Areas of work of a server 22 Introduction to service mis en place 23 Types of restaurants and cuisines 24 Working in pantry area- prep work 25 Polishing glass and silverware 28 Wiping plates and chinaware 29 Laying out tables and chairs 30 Table cloth and napkin folding 31 Setting up a table – basic setup 32 Setting up a table – extended setups 41 Setting up a table – banquets 43 Food service sequence 44 Greeting and seating a guest 46 Beverage service – Presenting menu and carrying a tray 51 How to pick up and serve beverages 55 Serving hot beverages 59 Beverage Knowledge 69 Carrying and placing plates and platters; pre-platted service and clearance 70 Platter to plate service-Silver service 74 Cleanliness between the courses and other tasks 76 Dessert – knowledge and service skills 80 3 Food & Beverage Service Student’s -
Restaurant Service
TECHNICAL DESCRIPTION restaURANT SERVICE © WorldSkills International TD35 v4.0 – WSC2013 WorldSkills International, by a resolution of the Technical Committee and in accordance with the Constitution, the Standing Orders and the Competition Rules, has adopted the following minimum requirements for this skill for the WorldSkills Competition. The Technical Description consists of the following: 1. INTRODUCTION ............................................................................................... 2 2. COMPETENCY AND SCOPE OF WORK ......................................................... 2 3. THE TEST PROJECT ........................................................................................ 5 4. SKILL MANAGEMENT AND COMMUNICATION ............................................. 9 5. ASSESSMENT .................................................................................................. 9 6. SKILL-SPECIFIC SAFETY REQUIREMENTS ................................................ 12 7. MATERIALS & EQUIPMENT .......................................................................... 13 8. MARKETING THE SKILL TO VISITORS AND MEDIA ................................... 15 Effective 11.10.11 John Shiel Stefan Praschl Chair Technical Committee Vice Chair Technical Committee © WorldSkills International (WSI) reserves all rights in documents developed for or on behalf of WSI, including translation and electronic distribution. This material may be reproduced for non-commercial vocational and educational purposes provided that the WorldSkills