Pepes Kitchen Menu

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STREET Kinilaw £5 Vigan Empanada £4 Fresh Oysters served with a citrus dressing: Named after its birthplace in northern kalamansi, lemon, diced red onions, ginger Philippines, this is a popular street food with and garlic green papaya, Vigan longganisa, bean sprouts and egg in the middle Isaw £3.50 Inihaw na pak pak £4 Traditional BBQ Sticks of pork intestine BBQ chicken wings marinated overnight with served with spiced vinegar – a real Filipino soy, achiote and garlic. Grilled and glazed favourite! with banana ketchup and soy Ukoy £3.50 PINOY PLATTER £10 Deep fried shrimp fritters with bean sprouts, Any 3 Street carrots and spring onions served with pineapple and chili sauce MAIN Pepe’s Lechon *as seen on Mary Berry’s Easter Feast £12 Slow roasted pork belly cooked with lemongrass, bay leaves, spring onions and seasoning served with homemade liver sauce and atchara (pickled green papaya) Lumpiang Sariwa £8.50 Stir fried bamboo shoots, green beans, mushrooms and pak choi wrapped in freshly made pancakes served with warm garlic sauce and sprinkled with toasted peanuts SIDES Plain Jasmine Rice £2 Adobo Rice £2.50 Steamed Kangkong £2 Served with alamang (sautéed shrimp paste) DESSERT Halu –Halo £5 Shaved ice with sweetened banana, sugar palm, jelly, young coconut topped with leche flan, ube ice cream, sweetened jack fruit, condensed milk and rise crispies Homemade Ice cream £4 (ask staff for the ice cream of the day) Ube (sweet purple yam), Mango, Coconut, Jackfruit Twitter/Instagram: @pepeskitchen Facebook: www.facebook.com/pepeskitchenpage Tel: 0203 289 0898 Email: [email protected] .

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Grilled Pork Skewers Inihaw Na Baboy
Grilled Pork Skewers Inihaw na Baboy Barbecued pork skewers varnished in a sticky-sweet glaze are a well-known snack and street food throughout the Philippines. What isn’t as well-known though, is the secret barbecue ingredient used by many a Pinoy grill master. That secret ingredient? Lemon-lime soda. It’s true. Some Filipinos swear by Sprite, and others 7UP, but any can of your favorite lemon-lime soda adds sweetness and tang to the marinade for this pork. And when the marinade is reduced down to a thick syrup, it gives these skewers their trademark sticky coating—ready to be washed down with a cold beer. Serves 4–6 Prep Time: 25 minutes, plus overnight to marinate Cooking Time: 20 minutes 1 stalk lemongrass, bottom 4–6 in (10–15 cm) trimmed and minced One 2-in (5-cm) piece of fresh ginger, peeled and minced 5–6 cloves garlic, minced 1 teaspoon dried red pepper ﬂakes ½ cup (90 g) brown sugar ½ cup (125 ml) soy sauce One 12-oz (355-ml) can lemon-lime soda 2 lbs (1 kg) pork shoulder, sliced into thin strips 15–20 bamboo skewers 1. In a large bowl, combine the lemongrass, ginger, garlic, red pepper ﬂakes, brown sugar, soy sauce, and soda and stir until the sugar is dissolved. Pour half of the marinade into a small container or bowl, and then cover and set aside in the refrigerator. 2. Place the pork in a large shallow baking dish and pour in the other half of the marinade. Cover the pork and refrigerate overnight.
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Sa Abá, ¡Ay! ¡Chito! Ó ¡Chiton!. Sht...! ¡Chiton! ¡Silencio!
English_Spanish_Tagalog_Dictionary_Project_Gutenberg_cd3wd !Vaya! ¡que vergüenza!. Ayan! kahiyâhiyâ! ¡Ah! ¡ay!. Ah! abá! ahá! ¡Ay!. Sa abá, ¡ay! ¡Chito! ó ¡chiton!. Sht...! ¡Chiton! ¡silencio!. ¡Marahan! ¡Fuera! ¡fuera de aquí! ¡quita! ¡quita allá!. Sulong! tabì! lumayas ka! alis diyan! ¡He! ¡oye!. Hoy! pakinggan mo! ¡He!. Ehé. ¡Oh!. Abá! ¡Quita de ahí! ¡vete allá!. Tabì! sulong! ¡Vaya!. ¡Ayan! A bordo. Nakasakay sa sasakyán. A cada hora. Oras-oras. Á cada momento. Sa bawa't sangdalî. A Dios. Paalam, adyos. A Dios; despedida. Paalam. Á él mismo. Sa kanya ngâ, sa kanya man, sa kanya rin (lalake). Á eso, á ello. Diyan sa, doon sa. Á eso, á ello. Diyan sa, doon sa. A este ó esta, por eso. Dahil dito. A esto. Dito sa; hanggang dito. A esto. Dito sa, hanggang dito. Á horcajadas. Pahalang. A la mar, fuera del navio. Sa tubig. A la moda. Ayon sa ugalí, sunod sa moda. A la temperatura de la sangre. Kasing-init ng dugô. Á lo ancho. Sa kalwangan. Á lo cual. Dahil dito, sa dahilang ito. A lo largo. Sa gawî, sa hinabahabà. Á lo largo. Sa hinabahabà. Á lo que, á que. Na saan man. Á mas, ademas. Bukod sa rito, sakâ. A medio camino. Sa may kalagitnaan ng lakarín. Á menos que; si no. Maliban, kung dî. A pedacitos. Tadtad. Á pie. Lakád. A poca distancia, cercanamente. Malapítlapít, halos. Spanish_Tagalog Page 1 English_Spanish_Tagalog_Dictionary_Project_Gutenberg_cd3wd Á poco precio. May kamurahan. A popa, en popa. Sa gawíng likod, sa gawíng hulí. A popa. Sa gawíng likod. Á propósito. Bagay. A punto de, dispuesto á, en accion. Kauntî na, handâ na, hala.
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National City / 619-477-7071
Appete National City / 619-477-7071 Crispy Chicken Wings - Marinated and seasoned, crispy fried chicken wings. Available in Plain, Spicy, Garlic, or Sweet & Spicy. Siomai - Juicy pork dumplings steamed to perfection and served with soy sauce and lemon. Siomai Lumpiang Shanghai - Crispy mini springrolls filled with diced pork, shrimp and spices. Complemented with our signature sweet and sour sauce. Tokwa’t Baboy - Fried tofu mixed with cirspy lechon bits and served with a garlic vingar sauce. Appetizer Sampler - Delicious combination of lumpia shanghai, Lumpia Shanghai chicken empanaditas, and siomai. Calamari - Crispy-friend squid, served with our garlic and vinegar sauce. Soups Bulalo Soup - A hearty beef shank soup with green beans, napa cabbage, potatoes, and sliced carrots. Appetizer Sampler Tinolang Manok - Chicken, chayote, and bok choy simmered in a savory ginger broth. Pork Sinigang - Sour soup made with pork spare ribs and tamarind. Bangus Sinigang - Sour soup made with boneless milkfish and tamarind. Shrimp Sinigang - Sour soup made with shrimp and tamarind. Bulalo Extra shrimp available. Veggie Sinigang - Pork broth with assorted vegetables. Rce Steamed Rice Tinolang Manok Sinangang - Garlic friend rice, a Filipino favorite. Adobo Fried Rice - Fried rice with scrambled egg and diced chicken adobo. Binagoongan Fried Rice - Egg ans rice wok friend with bagoong (shrimp paste). Rice Medley * - Rice topped with mangoes, tomatoes, diced lechon kawali, egg, and drizzled with a special spicy sauce. Rice Medley Adobo or Bagoong fried rice available. Arroz Caldo - Steaming rice porridge with chicken strips topped with green onions and friend garlic. Garlic Fried Rice *We serve Rice Medley with raw eggs on top.
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Batanes, Laoag & Vigan
The UNESCO World Heritage listed City of Vigan BATANES For more information please batanes, • BASCO scan the QR-code below LAoAG & VIGAN PAGUDPUD • LAOAG INTL. AIRPORT •• LAOAG CITY VIGAN CITY • ALAMINOS CITY • Follow us for more information on Philippine CLARK INTL. AIRPORT • tourism destinations NINOY AQUINO INTL. AIRPORT •• MANILA @PhilippinesinUK @Philippines_UK @Philippines_UK #itsmorefuninthephilippines #bepartofthefun #morefunforever B ata nes All you need Download our CEBU CITY • Visit Philippines app from to know your mobile app store lAoag & The northern Luzon cities of Laoag and Vigan together with the remote archipelagic province of Batanes lie largely off-the-beaten track when it comes to international tourism. These destinations are mainly accessible vigan by land travel on winding paved roads with picturesque views, specially in the mountain regions, or in the case of Batanes, by air. Where GetTing to to Stay and Around Accommodation on Batanes Islands is Climate To get to the Ilocos Norte area, fl y to Laoag inexpensive and unpretentious. Most travellers from Manila in around 70mins. You can’t fl y stay in lodges, hotels, inns and homestays Tropical Northern Luzon has an average yearly from Laoag to Batanes, however fl ights from in Basco, the provincial capital. For a more temperature of 26°C without much variation either Manila to Basco on main Batan Island take upscale, unique hotel experience, stay at side; the coolest months are November to February. Department of Tourism around 1hr 20mins, or it’s an hour’s fl ight the art-gallery-style Fundacion Pacita. The rainiest month is August, the driest is April.
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Ulat Sa Mga Boss Na Manggagawang Pilipino
ULAT SA MGA BOSS NA MANGGAGAWANG PILIPINO MGA PAGBABAGONG HATID NG DAANG MATUWID CONTENTS Mas Maraming Natulungang Magka-trabaho 9 Mas Mataas na Sahod (Daily Net Take Home Pay) at Dagdag na Kita 29 Mas Maraming Nakinabang sa Tamang Suweldo at mga Benepisyo 39 Mas Mabilis na Desisyon sa mga Kaso 49 Mas Malakas na Boses at Mas Malawak na Representasyon 59 Mas Matibay na Proteksyon at Pagkalinga, lalo na sa mga Vulnerable 91 Annexes Report on the on-going process towards developing the Philippine Labor and Employment Plan (LEP 2017-2022) 135 Human Resource Development Roadmap 151 MESSAGE y pleasure is immense in presenting to our publics—the Filipino Mworkers, employers; and tripartite, social, and development partners—this Ulat sa mga Boss na Manggagawang Pilipino: Mga Pagbabagong Hatid ng Daang Matuwid, a comprehensive report on my six-year tenure as Secretary of Labor and Employment under the administration of President Benigno S. Aquino III. This report contains detailed description and background of the reforms we have initiated at the DOLE under my watch and the results of those reforms, mostly in the form of testimonies and stories of those whose lives were touched and transformed by the DOLE as it carried out the tripartite-endorsed reforms. In essence, Ulat sa mga Boss na Manggagawang Pilipino: Mga Pagbabagong Hatid ng Daang Matuwid, is a report of accomplishments, of large and small victories, and of the transformative power of commitment and integrity and excellence in public service. This Ulat in employment generation, labor relations, social dialogue, social protection, and labor governance is a work of the men and women of the DOLE whose support I counted upon and cherished in six years as Labor and Employment Secretary.
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ISSN 2320-5407 International Journal of Advanced Research (2015), Volume 3, Issue 2, 604-615
ISSN 2320-5407 International Journal of Advanced Research (2015), Volume 3, Issue 2, 604-615 Journal homepage: http://www.journalijar.com INTERNATIONAL JOURNAL OF ADVANCED RESEARCH RESEARCH ARTICLE An Evaluation of the Hygiene and Sanitation Practices Among Street Food Vendors Along Far Eastern University (FEU) Jose S. Hilario Professor II, Far Eastern University Manila, Philippines Manuscript Info Abstract Manuscript History: Street food vendors along Far Eastern University (FEU), specifically on the Received: 12 December 2014 Final Accepted: 22 January 2015 streets of R.Papa, C.M.Recto, and P.Campa, were investigated in order to Published Online: February 2015 assess the hygiene and sanitary practices of street food vendors under which these food stalls operate. The total number of street food vendors included in Key words: the study was 15 in the three locations mentioned. Data were collected using a validated questionnaire on Food Hygiene and Sanitation and direct hygiene practices, food sanitation, interview among street food vendors. The findings showed that generally, street food vendors, Food and street food vendors were not aware of hygienic conditions and they lack Agriculture Organization (FAO), Department of Health (DoH), Far training on food preparation and management. The same percentages of 74% Eastern University (FEU) were computed on the criteria which includes the following: (1) the vendors obtained food preparation skills through observation, (2) they prepare street *Corresponding Author foods just in the stall or working area, (3) the place is untidy, greasy and insects are seen and (4) they store leftover foods at ambient temperature Jose S. Hilario which is the Temperature Danger Zone (TDZ) for all foodstuffs.
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Business Plan.Pdf
Colegio de San Juan de Letran Intramuros, Manila Theses Section DIGITIZED THESES COLLECTION As of February 1, 2018 BUSINESS PLAN TITLE BARCODE #YCS TCD923 2F in 1C TCD765 501 bags TCD196 A & S farms TCD717 Ac’s poultry farm TCD672 Addictee TCD198 Aji eatery TCD277 All-star potato TCD224 Anghang Pinoy TCD232 BanaFri TCD766 Banana mania TCD219 Barbo shop TCD913 Beef Plan TCD616 Bite me! TCD329 Bits-o-bicho TCD490 Bo-Tea TCD764 BroHood TCD927 Burgeroo TCD925 Cereal Fruit Madness TCD207 Chick-en-everything TCD183 Chillet pas cher TCD949 Chipsilicious TCD328 Choco-landia TCD229 Coco shake TCD676 Col-Pop TCD932 Congee plus TCD228 Convi-bag TCD193 Copy save TCD189 Cover up TCD204 Cream Cups TCD951 Crepe indulgence TCD213 Cupkiss TCD924 Dachamibi TCD209 Delesyoso sandwich lab TCD231 Demoiselle TCD213 Dough’s and dips TCD214 Dulce donuts TCD584 Dz and prints TCD647 E.R.A. memorabilia TCD723 Eats n' treats TCD738 Ecopy center TCD649 Empirium TCD942 FoodBox TCD919 Fries n’ dips in a box TCD594 Frootie coatie TCD220 Frothy Francho TCD933 Fruit deluxe TCD910 Fruitinies TCD305 Fruit-oh-loca TCD221 Fruitsicles TCD928 Fruits-to-go TCD494 Fruity flotea TCD491 Fruity scramble TCD327 Fruity wraps TCD495 Glamorous lady knight phases of faces TCD187 GPA piggery farm TCD182 Grilled ala pasta TCD225 Got tusok TCD536 Happy toffles TCD475 Harvest fresh TCD620 Healthy Frio TCD487 Healthy fruit pancake TCD493 Iskrambol TCD222 Jack-bag apparel TCD192 Japinoy house TCD736 Jaroman 3-D TCD202 Juicy feeling TCD921 Klenz Merchandizing TCD921 Knight’s bakeshop TCD211
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Manam-Menu-Compressed.Pdf
Manam prides itself in serving a wide variety of local comfort food. Here, we’ve taken on the challenge of creating edible anthems to Philippine cuisine. At Manam, you can find timeless classic meals side-by-side with their more contemporary renditions, in servings of various sizes. Our meals are tailored to suit the curious palates of this generation’s voracious diners. So make yourself comfortable at our dining tables, and be prepared for the feast we’ve got lined up. Kain na! E n s a la d a a n Classics g Twistsf K am a ti s & Ke son Pica-Pica Pica-Pica g Puti S M L s S M L g in Streetballs of Fish Tofu, Crab, & 145 255 430 Caramelized Patis Wings 165 295 525 R id Lobster with Kalye Sauce u q Pork Ear Kinilaw 150 280 495 gs r S in pe Beef Salpicao & Garlic 180 335 595 W ep is & P k Cheddar & Green Finger 95 165 290 at alt la P chy S k Gambas in Chilis, Olive Oil & Garlic 185 345 615 Chili Lumpia Lu d Crun la m e u p iz B ia l Baby Squid in Olive Oil & Garlic 160 280 485 ng e n Deep-Fried Chorizo & 145 265 520 B m o i a r Kesong Puti Lumpia co r a Crunchy Salt & Pepper Squid Rings 160 280 485 l a h E C c x i p h Lumpiang Bicol Express 75 130 255 r C Tokwa’t Baboy 90 160 275 e s s Fresh Lumpiang Ubod 75 125 230 Chicharon Bulaklak 235 420 830 G isin g G Dinuguan with Puto 170 295 595 is in g Balut with Salt Trio 65 110 170 Ensalada & Gulay Ensalada & Gulay S M L S M L Pinakbet 120 205 365 Adobong Bulaklak ng Kalabasa 120 205 365 Okra, sitaw, eggplant, pumpkin, Pumpkin flowers, fried tofu, tinapa an Ensalad g Namn tomatoes, pork bits, bagoong,
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Appetizers – Pulutan
APPETIZERS – PULUTAN • LUMPIA SHANGHAI – Your choice of PORK OR CHICKEN, . Served with Spicy Sweet & Sour sauce or Cane Vinegar Garlic dipping sauce. 9.95 • SEAFOOD GINATAANG KUHOL - (REAL ESCARGOT / CULTURED SNAILS) Sauteed in garlic, onions, ginger and coconut milk. Served on a wonderful coconut base broth with chili leaves and fresh baby spinach. 13. 5 SEASONAL (Gluten Free) • SEAFOOD CALAMARES – BREADED SQUID SERVED WIT H COCKTAIL OR TARTAR SAUCE 13.50 SEASONAL • ONE MEDIUM CRISPY PATA/ PORK HOCK - deep fried pork hock / PIGS FEET Crispilicious skin outside and tender and juicy on the inside. - 18.75 ( GF) • PORK TOKWA AT LECHON –Fried tofu & Lechon kawali (Crispy pork belly) topped with soy sauce and Cane Vinegar. 13.95 (Gluten Free) • PORK TOKWA AT TENGA – Fried tofu & steamed pigs ears ) topped with soy sauce and Cane Vinegar. 14.95 (Gluten Free) • PORK SIZZLING PORK SISIG – A traditional Filipino method of preparing sizzling pork. Marinated with ginger, onions, soy sauce, vinegar, lemon, and jalapeno. Twice cooked, griddled then, chopped and griddled again. Topped with a touch of mayonnaise. 13. 95 Add two eggs for 2.5 Specify if you want mild, medium or spicy (We only use quality lean pork meat) (Excellent as a main entrée also) • SIZZLING CHICKEN SISIG – Sisig has been one of the best creations in Filipino cuisine. Marinated with ginger, onions, soy sauce, vinegar, lemon, and jalapeno. Twice cooked, griddled then, chopped and griddled again. Topped with a touch of mayonnaise. 13. 95 Add two eggs for 2.5 Specify if you want mild, medium or spicy • PORK SIZZLING SISIG PIG EARS – Cooked SISIG style.
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Mga Tula Rowena P
Banayad Mga Tula Rowena P. Festin _______________________ BANAYAD / Rowena P. Festin/ 1 Talaan ng Nilalaman Ikaw sa Kalawakan ng Pag-ibig Anim Wala Akong Panahon para sa Iba pang mga Bagay Sa Araw ng Iyong Pag-alis Paalis Ikaw Hindi na Kita Maiisip Hayaan Mo Muna Sa Aking Kama Tuwing Gabi. Sa Aking Kama Tuwing Umaga Ulan Ako at ang Aking Pag-iisa Sa UP Library Kapag Ganitong Umuulan Napangingiti Ako Kapag Maulan ang Lunes ng Gabi Gusto Ko ang Tag-ulan Gusto Ko ang Taglamig Ako sa Taglamig Ulan sa Tag-araw Ganito Ako Tinutuyo ng Tag-araw Tag-araw Tula sa Araw ng Kalayaan Paulit-ulit Lang Sa Aking Panganay, Ngayong Araw ng Iyong Pag-alis Ang Babaeng Nakunan Ako ang Dagat Marso Abril sa Dalampasigan Dito Lang sa Aking Puso, Ipinaghahardin Kita ng Pag-ibig Mga Larawan Pakiusap Ang Lumang Damit Sangandaan Ang Tula ay Kape Kahon Peste ang Paghihintay Biyahe Pabalik Gaano Man Katagal Ang Ating Pag-ibig _______________________ BANAYAD / Rowena P. Festin/ 2 Pamamaybay Depinisyon Niyebeng Dumarating sa Gabi ang mga Pangako Ang Pagbabaklas ng Dalandan ay Katulad ng Pagbabaklas ng Alaala Newsfeed Tula sa Iyo at sa Umaga Banayad Noong Huli Tayong Magkita Alaala G-spot Kanina Ritwal #1 Ritwal #2 Alikabok Lungkot Distansiya Dapithapon sa Dalampasigan Pangako Ina Agas Sa Babaeng Naglalakad, Naglalahad ng Palad sa Lansangan Ang Babae sa Kusina Iilan Lang ang mga Umagang Tulad Nito Salutasyon sa Nanay Tuwing Umaga Paumanhin Unang Pag-ibig Ang Limot na Mangingibig Ang mga Propesyonal Kaninang Umaga sa Harap ng Salamin Traffic Sa Baywalk Sa Ganitong Katahimikan ng Madaling-Araw Ritwal ng Kamatayan Pagkakataon Hindi Ko na Kayang Samahan Ka Kay Maria Flores Oda sa Pagpaslang Krimen Pinakamagaang Paraan ng Pagpatay Ice Cream Kuwentuhan Kaninang Mag-Uumaga _______________________ BANAYAD / Rowena P.
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2017 Hut 5 Package Menu
Name: Order Taken By: Date: PHILIPPINE CUISINE Address: Total Amount Ordered: www.tropicalhutcatering.com Add: 7% Sales Tax: Tel. Number: Sub-Total: PARTY TRAYS FOR ALL OCCASIONS Date of Pick-up: Less: Deposit Pick-up Time: Balance Due: Business Hours: Tuesday - Friday (10:00am - 8:00pm) PACKAGE MENU - Suggestion for 50 Persons : $329.00 + TAX Saturday (10:00am - 8pm) Includes total of 12 deep trays: Sunday (10:00am - 4:00pm) 1 tray Appetizer 1 tray Pork 2 trays Pasta/Noodles Monday - closed 1 tray Vegetable 1 tray Beef 2 trays Rice 1 tray Chicken 1 tray Seafood 2 trays Desserts APPETIZERS PASTA/NOODLES VEGETABLES PORK DESSERTS Butterfly Shrimps Baked Ziti Ampalaya Con Carne Adobo Bibingkang Kanin Chicken Tenders Bihon at Canton Binagoongan Talong Asado Buko Pandan Salad Chicken Wings Miki Bihon Chopsuey Bicol Express Burlesk Turon Embotido Palabok Ginisang Sayote Bopis Cassava Cake Kikiam Pancit Bihon Ginataang Sitaw at Calabaza Dinuguan Cassava Flan Lumpiang Shanghai Pancit Canton Green Beans with Tofu Estopado Coconut Macaroons Pork And Shrimp Siomai Pancit Molo Green Mustard with Tofu Igado Crema De Fruta Shrimp Rebusado Sotanghon at Canton Pinakbet Menudo Creamy Fruit Salad Vegetable Egg Roll Spaghetti Vegetarian Delights Picadillo Ginataang Bilo Bilo Kutsinta RICE CHICKEN SEAFOOD BEEF Leche Flan Bagoong Rice w/ Mango Bon Chon Chicken Adobong Pusit Beef Afritada Mango Flan Chicken Fried Rice Buffalo Wings Black Bean Fish Fillet Beef Caldereta Mango Float Crabmeat Fried Rice Chicken Adobo Baby Boneless Daing Beef Mechado Nilupak Garlic
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View in 1986: "The Saccharine Sweet, Icky Drink? Yes, Well
Yashwantrao Chavan Maharashtra Open University V101:B. Sc. (Hospitality and Tourism Studies) V102: B.Sc. (Hospitality Studies & Catering Ser- vices) HTS 202: Food and Beverage Service Foundation - II YASHWANTRAO CHAVAN MAHARASHTRA OPEN UNIVERSITY (43 &ØØ§ "••≤°• 3•≤©£• & §°© )) V101: B. Sc. Hospitality and Tourism Studies (2016 Pattern) V102: B. Sc. Hospitality Studies and Catering Services (2016 Pattern) Developed by Dr Rajendra Vadnere, Director, School of Continuing Education, YCMOU UNIT 1 Non Alcoholic Beverages & Mocktails…………...9 UNIT 2 Coffee Shop & Breakfast Service ………………69 UNIT 3 Food and Beverage Services in Restaurants…..140 UNIT 4 Room Service/ In Room Dinning........................210 HTS202: Food & Beverage Service Foundation -II (Theory: 4 Credits; Total Hours =60, Practical: 2 Credits, Total Hours =60) Unit – 1 Non Alcoholic Beverages & Mocktails: Introduction, Types (Tea, Coffee, Juices, Aerated Beverages, Shakes) Descriptions with detailed inputs, their origin, varieties, popular brands, presentation and service tools and techniques. Mocktails – Introduction, Types, Brief Descriptions, Preparation and Service Techniques Unit – 2 Coffee Shop & Breakfast Service: Introduction, Coffee Shop, Layout, Structure, Breakfast: Concept, Types & classification, Breakfast services in Hotels, Preparation for Breakfast Services, Mise- en-place and Mise-en-scene, arrangement and setting up of tables/ trays, Functions performed while on Breakfast service, Method and procedure of taking a guest order, emerging trends in Breakfast
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