CATERING CRAFT PRACTICE

FIRST TERM SS2 LESSON NOTE

SUBJECT TEACHER: MRS ADEUYI Y.O
 1ST TERM SS2 SCHEME OF WORK
WEEKS TOPICS
1. Revision
2. Introduction to Bar- Meaning of bar, types, their functions
and factors to consider when planning a bar.
3 Bar equipment and their functions
4 Introduction to beverages – Meaning and types (Alcoholic
and non-alcoholic
5. Beverages in relation to still room – Serving of beverages,
meaning of still room, equipment found in a still room,
food items found in a still room
6. The service area of anxilliary service area.
7. The dispense bar equipment and bar arrangement.
8. Demonstration on the preparation and serving of
beverages.
9. Costing and control in catering establishment – Meaning ,
concept of cost, element, bill preparation and presentation
10 Control system – Meaning and functions., portion control
and checking system
11 Revision.
12 Examination
 WEEK 1

CLASS: S S 2

DURATION: 40Mins

TOPIC: Introduction to Bar

OBJECTIVES: At the end of the lesson, students should be able to:

1. Define bar.
2. Mention types of bar.
3. State the uses of each type of bar.

Bar in a hotel is simply a place where one can buy and drink alcohol and
other form of drinks.

Bar can also be defined as retail business establishment that serves

alcoholic and nonalcoholic drinks: beer, wine liquor and cocktail for
consumption on the premises. The counter at which drinks are served
by the bartender is also called ‘bar’. Counter for serving other types of
food and drinks may also be called bar. E. g of usage of this word
include: snack bars, drink bar, salad bars, sushi bar and sundae bar. It
is usually made of a wide wooden surface for service purpose.

Types of bar

1. Dispense bar
2. Ordinary/public bar
3. Cocktail lounge
4. Wine bar
5. Beer bar
6. Fern bar
7. Music bar
8. Dive bar

1. Dispense/Service bar

A dispense bar is a bar situated within food and beverage service area.
The sommelier in dispense bar serve drinks to customer in the
restaurant or in a lounge area. The bar should be well equipped for
making cocktails and rendering other services of wine and beer
correctly.

1. Ordinary /Public bar

This is a bar situated outside the hotel or within the hotel, but it is
outside the food and beverage area. It can be described as a public bar;
the bar must have the necessary license to sell alcoholic drink. The bar-
man or the sommelier should have adequate knowledge of alcoholic
drinks, non-alcoholic drinks, cocktail and licensing laws.

2. Cocktail lounge
It is an upscale bar that is typically located within a hotel, restaurant or
airport.

3. Wine bar

It is an elegant bar that focuses on wine rather than on beer or liquor.

Patron of these bars may taste wines before deciding to buy them.
Some wine bars also serve small plates of food or other snacks.

3. A beer bar

This focuses on beer, particularly craft beer, rather than on wine or

liquor. A brew pub has an on-site brewery and serves craft beers.

4. Fern bar

This is an American slang term for an upscale or preppy (or yuppie) bar.

5. Music bar

It is a bar that presents live music as an attraction.

6. Dive bar

It is very informal bar, sometimes referred to as dive.

FUNCTIONS / USES OF THE BAR

1. For service of alcoholic and non-alcoholic drinks.

2. It provides means of relaxation for people after a hard day job.
3. For service of cocktails.
4. Tea and coffee are served in the bar too.
5. Some ordinary bar serves simple snacks.

EVALUATION:
1. Define the term ‘Bar”.
2. Mention five types of bars.
3. State three uses of bar.
WEEK 2

CLASS: S S 2

DURATION: 40Mins

TOPIC: Bar equipment and their functions

OBJECTIVES: At the end of the lesson, students should be able to:

1. List bar equipment

2. Mention the uses of each bar equipment.

Bar equipment and their functions

The indispensable tools for mixing and pouring by hand at the bar are
as follows:

1. The jigger: there are basically two types of jiggers which are the
double-ended stainless steel jigger that has a small cup on one
end and a large cup on the other end.

Function: They are used in measuring out liquors for cocktails and
other mixed drinks. Some jiggers also come in heavy glass form with
a plain or elevated base.

2. A Pourer or pour sprouts

Function: The pourer is used on every opened liquor bottle at the bar to
control the amount of liquor poured.

3. A hand shaker

Function: The hand- shaker is usually used for cocktails made with fruit
juices, egg, sugar, cream or any other ingredients that does not mix
readily with spirit and it is rinsed after each use.
 4. Corkscrew

It is used to pry out the cork of bottles of wine. Corkscrew with small
knife is used to cut off the foil tops.

5. A mixing glass

Function: This is principally used to make martinis and manhattans

blend together readily. It is rinsed after each use and the mixing
glass should be heat- treated and chip- proof. It is equally used for
mixing clear drinks which do not contain juices or cream.

6. Bar strainer

Function: The bar strainer is usually used in conjunction with the

cocktail shaker and mixing glass to hold block ice and fruit pulp from
entering into the glass when the drink is poured. It is also used with
mixing glasses and shaker as well as blender cups.
7. A bar spoon

Function: This is always used for stirring drinks and cocktails either in a
drinking glass or in a mixing glass or cup. The flat muddle end is used
for crushing sugar and leaves (such as mint) in certain drinks against the
bottom of a glass without scarring it.

8. An ice scoop: This usually has a 6-8 ounces capacity which is always
made of stainless steel.
Function: It is used for scooping up ice from the ice bin.
9. Ice tongs

Function: The ice tongs are absolutely used for handling the cube
into the drink.

10. A muddler or muddling stick

Function: The flat end is used for muddling or crushing one substance
into another such as sugar into bitters.

11. A fruit squeezer (Bar type): It is a hand-size gadget that squeezes

half lemon or lime for a drink, straining out pits and pulp as it squeezes.
It squeezes fresh juice for drink.

12. Funnels
Function: The funnels are used for pouring from large containers into
small ones, such as transferring special mixes from bulk containers into
plastic bottles for bar use. Some funnels have a screen at the wide end
so as to strain out pulp and other such things.

13. Bar liquidizer or Blender: The bar liquidizer is or blender is used for
making drinks that requires pureed fruits.

14. Drink mixer: This is used for drinks that do not need liquidizing,
especially those containing cream or ice cream. If ice is required, use
only crushed ice.

15. Large pitcher: For mixing large quantities of drinks. Pitchers of

drinks usually contain 5-7oz of alcohol.

16. Bottle coaster

17. Crown cork opener
18. Wine bottle holder
19. Champagne cork grip
20. Wine bottle opener
21. Appetizer bowls
22. Cocktails holder
23. Ice- making machine
24. Ice-bucket and stands

25. Refrigerator
26. Cork extractor
23. Cork stick

24. Bar knife

25. Cocktail shake
 26. Hawthorn strainer

EVALUATION:

1. Which of these is a bar equipment? a. Pourer b. Mortar

c. Fish slice d. Skewer rod
2. Which of these is an alcoholic beverage used in catering?
a. Cider b. Tea c. Lemonade d. Coffee mate
3. Which of these is a sparkling wine? a. Dubonnet
b. Champagne c. Marsala d. Sherry
4. Reading wine label, which of the following should be on the wine
bottle? a. The country where the wine was made
b. The country where the wine is taken to c. The taste of the
wine d. The ageing of the wine
5. Which of these is a local beer? a. Lager/spirit
b. Porter/stout c. Stout/Guilder d. Pito/Burukutu
6. Which of these is a glass used in serving beer? a. Jigger
b. Paris goblets c. Pan goblets d. Saucer
ASSIGNMENT

1. Mention five bar equipment.

2. State the uses of each type of bar equipment.
WEEK: 3

CLASS: SS2

DURATION: 40 MINS

TOPIC: Introduction to beverages (Alcoholic and Non-alcoholic)

OBJECTIVES: At the end of the lesson, students should be able to:

1. Define beverage.
2. Mention different types of drink s
3. State the differences between alcoholic and non-alcoholic

beverages.

4. List the classes of wine.

Video link
Introduction to beverages (Alcoholic and Non-alcoholic)
A beverage is of fresh origin, while drink is of old English origin. A drink
or beverage is a kind of liquid which is specifically prepared for human
consumption. Beverages are simply fluids apart from water, which is
consumed both as stimulants and also because they are palatable.

A beverage can also be referred to as

Types of bar beverages

1. Alcoholic beverages
2. Non-alcoholic beverages

1. Alcoholic Beverages
This is simply beverage that contains ethyl alcohol which is commonly
referred to as ethanol. Examples of alcoholic beverages are spirits,
liquor, beer, cider and wine, local traditional African beer-Burukutu and
pito.

i. Spirit

Spirits are distillation of fermented liquids that are converted into liquid
spirit. They contain drinkable alcohol such as esters, volatile acid, or
organic compound got from distillation. Examples of spirits are whisky,
gin, voldka, schnapps rum as well as brandy.

ii. Liquors

Liquors are flavored and sweetened spirit and a wide range of

flavorings agents are used in making them, which include aniseed,
caraway, peach, raspberry, violet, rose petals, cinnamon, sage, honey,
coffee beans and many more. Liqueurs should not be confused with
liqueurs spirit which may be whiskies or brandies of great age and
quality. For example, a brandy liqueur is a liqueur with brandy as a
basic ingredient, while liqueur brandy may be defined as a brandy of
great age and excellence.

Types of liqueurs

 Bailey’s Irish cream

 Comtreau
 Malibu
 Maraschino
 Tia Maria
 Best
 iii. Beer

Beer is used to cover all beer-like drinks such as ale, stout and
lagers. It is another alcoholic beverage found in all the bars and areas
dispensing alcoholic beverages. Beer is made from a combination of
water; grain (barley) hops sugar and yeast.

Types of beer

 Lager
 Stout
 Potter
 Locally produced beers are pito and burukutu.

iv. Cider

Cider is an alcoholic beverage got from the fermentation of apple juice

or a mixture of apple juice and up 25% pear juice respectively.

Types of cider

 Draught
 Key/bottled
 Perry
 Liqueurs

V. Wine

Wine has been in existent for over 6000 years. It is produced in most
parts of the world. It is principally obtained from the fermented juice of
freshly gathered grapes, which is available in many styles (some alcohol
free, low alcohol and full alcohol).
 Grapes used in making wine

Classification of wine

Wine is classified under four broad headings:

 Still or light wine e. g Red wine, white wine, Rose wine

 Sparkling wine e. g champagne
 Fortified wine e. g Port, sherry, Madeira, Marsala and Malaga etc.
 Aromatized wine e. g Vermouth and Dubonnet

Other wines are:

Alcoholic-free, De-Alcoholized and Low- Alcohol wines

These wines are made in the normal way and alcohol is removed either
by treatment- distillation, which unfortunately removes most of the
flavors as well. More so, the cold filtration process is sometimes used to
remove the alcohol, which is also known as REVERSE OSMOSIS. This
remove the alcohol mechanically separating or filtering out the
molecules of alcohol through membranes made of cellulose or acetate.
At the back of the bottle of such wine is written alcohol free 0.05%
alcohol, de-alcoholized 0.05% alcohol, and low alcohol 1.2% alcohol.
 Factors that influence the quality and taste of wine

In the production of wine, the following factors can affect the quality
and taste of the wine produced:

1. Climate and micro-climate

2. Nature of the soil and sub-soil
3. Vine family and grape species
4. Method of cultivation and viticulture
5. Composition of the grapes
6. Yeast and fermentation
7. Method of wine making (Vinification )
8. Lack of the year- vintage
9. Ageing and maturing process
10. Method of shipping or transportation
11. Storage temperature

Reading wine label

The label on a bottle of wine can give a lot of useful information about
the wine, the language used will normally be that the country of origin,
and the information on wine bottles includes the following:

 The name of the wine

 The country where the wine was made
 Alcoholic strength in percentage by volume (%)
 Contents in litres, cl or ml (75ml,50cl )
 The varietals ( name of the grapes used in making the wine)
 The region where the wine was made.
 The property where the wine was made.
  The quality category of the wine
 Details of the bottler and distributor.
MADE IN NIGERIA WINES

EXAMPLES OF SPARKLING WINE

vi. BITTERS

Bitters are used either as aperitifs or for flavorings mixed drinks and
cocktails.

TYPES OF BITTERS

1. Campari: This is a pink bittersweet Italian aperitif that has a slight

flavor of orange peels and quinine, which is usually served in
an18.93cl Paris goblets or high ball of pink glass.
2. Angostura Bitter: This is brownish red in colour, which is used in
the preparation of pink gin and the occasional cocktail and may be
regarding as mainly a flavored agent.
3. Byrd: It has a base of red wine and is flavor with quinine and
herbs and fortified with brandy.
4. Underberg: A German bitter that looks like and almost tastes like
iodine; it may be taken as a pick me up with soda.

Other bitters include the following:

 Amoral Montenegro
  Radis
 Unicorn
 Abbots
 Peychaud
 Boone amp

EVALUATION:

1. Which of these is local beer? a. Stout/ Guilder

b. Pito/Burukutu c. Lager/Spirit d. Porter/Stout
2. What are beverages?
3. Mention different types of Beverages with examples.
4. List the classes of wines.

Cosmopolitan

The cosmo became almost ubiquitous in the '90s thanks to the TV

show Sex and the City, but this spin on the martini remains just as tasty
today as when Carrie Bradshaw made it famous.

- 1.5 oz citrus vodka

- 1 oz Cointreau
- .5 oz lime juice
- .25 oz cranberry juice

Build all ingredients in a shaker tine with ice and shake. Strain into a
martini glass and garnish with lime wheel or zest.

There may be no better test of a bartender's mettle than ordering an Old

Fashioned. The recipe is simple:
Old Fashioned
- 2 oz bourbon or rye whiskey
- 2 dashes Angostura bitters
- 1 sugar cube or 1 tsp sugar
- Orange twist garnish

Put sugar in glass. Cover it with dashes of bitters. Add whiskey and stir
until sugar dissolves. Add ice, stir again, and serve. If the barman
starts shaking the ingredients or muddling fruit, have your next round
at another bar.
Margarita

Cloyingly sweet margarita mixes have given this drink a bad name. A
well-made version is a fresh mix of lime juice and tequila, with a hint of
sweetener:

- 2 oz silver tequila
- 1 oz Cointreau
- 1 oz lime juice
- Salt for the rim

Since this recipe includes fresh juice, it should be shaken. Serve over ice
in a glass with a salted rim.

More: Tequila Drinks You Should Know About

 WEEK 4
CLASS: S S 2

DURATION: 40Mins

TOPIC: Non-alcoholic beverages and beverages in relation to still room

OBJECTIVES: At the end of the lesson, students should be able to:

1. Describe non-alcoholic drinks.

2. Mention different types of non-alcoholic beverages.
3. State the function of still room.
4. Describe the preparation of some non-alcoholic beverages.
5. Explain how cocktail drinks can be served.

NON-ALCOHOLIC BEVERAGES

Non-alcoholic beverages are beverages that do not contain alcohol.

Examples are tea, coffee, squashes, juices, syrups, aerated water,
natural spring water or mineral waters, zobo, ginger frees, lemonade
drink, egg flip, eggnog, milk shake, milk and honey drink, sour-sop,
orange and pineapple drinks.

Tea

Tea is an evergreen plant of camellia family containing caffeine, volatile

oil and tannin. It is produced by infusion for a short time and taken as a
stimulating drink or beverage. Tea can be served in the morning,
afternoon, and night depending on the type of and the customer.
Coffee

Coffee is produced from the beans of the coffee tree. It is grown and
exported from regions such as South America, India, The Middle East,
The West Indies named after the Sumatra. The different types of coffee
are named after the areas where they are grown, such as Kenya, Brasil,
Mocha and java. Coffee is looked upon as international drink consumed
throughout the world. Brazil is the largest grower of coffee, Columbia is
the second, Ivory Coast is the third, and Indonesia is the fourth.

Rules to be observed when making coffee in bulk

a. Use freshly roasted and ground coffee.

b. Buy the correct grind for the type of machine in use.
c. Ensure all equipment is clean before use.
d. Use a set measure of coffee to allow 283.5-340 per 4.5litres (10-
1262 per gallon)
e. Add boiling water to the coffee and allow to infuse.
f. The infusion time must be controlled according to the type of
coffee being used and the method of making.
g. Control the temperature since to boil coffee is to spoil coffee ( it
will develop a bitter taste )
h. Strain and serve.
i. Offer milk (hot or cold) or cream separately sugar and
alternatives.
j. The best serving temperatures are 820 c (1800f ) for coffee and
680c ( 155of ) of milk
 Characteristics of good coffee

Good coffee should have:

1. Good flavor
2. Good aroma
3. Good colour when milk or cream are added- not grey
4. Good body

Methods of making

The following are methods used in making or preparing coffee in bulk

or small use (cups):

1. Dissolving method
2. Percolation method
3. Filtration method
4. Vacuum method
5. Espresso method
6. Still set method
7. Sauce pan or jug method

SQUASHES

A squash may be served on its own diluted by water, soda water or

lemonade; squashes are also used as mixers for spirits and in cocktails
or used as the base for such drinks as fruit sips. E. g are orange squash,
lemon squash grape fruit and lime squash respectively. Squashes are
mixtures of juice and have artificial flavorings and colouring the content
with a lot of water, vitamin C and sugar are present in squash.

Service of squash
There are two principal forms which are:

1. Service from the bar

2. Service from the lounge

JUICES

Juices are fruit drinks (made from fruits). Examples are orange juice,
pineapple juice, grape fruit juice and tomato juice respectively.

Service of juice

All juices should be chilled in a 14.20cl goblet or alternative glass.

 Tomatoes juice should be served chilled in a 14.20clgoblet or

other glass. On a doily as well as on a under- plate with a
teaspoon. The Worcestershire sauce should be served as an
accompaniment. A slice of lemon should be placed at the edge of
the goblet glass as additional presentation.
 Fresh fruit juice – If fresh fruit juice is to be served in a lounge, it
is the same way with serving squash in a lounge except you put a
small bowl of caster sugar on an under- plate with a tea spoon
and taken to the table.

Milk and Egg drinks

A variety of drinks can be produced with egg and milk e. g milk shakes
with or without ice cream, milk shakes with ice cream pour milk with a
spoonful of ice cream into a basin and whisk until light and fluffy, used
flavorings can be added too if desired , serve in a glass.

Egg Nog
Whisk egg and cold milk together, adding brandy or whisky to taste
sweetened as desired, serve in a glass.

Egg Flip

Whisk egg white and sugar very well pour warm milk on it, brandy /
whisky and milk well serve in a glass. Vanilla essence can be used
instead of brandy / whisky

ZOBO DRINK

The Zobo leaves are boiled in enough water, strain, when the sobo
drink is cold add flavor of your choice e. g raspberry, strawberry,
pineapple, cola flavor could be added with sugar, add water to make it
light in texture. Chill in the refrigerator and serve in a glass.

NOTE: Adult may add ginger and African black pepper if desired.

Aerated waters

These beverages are charged or generated with carbonic gas; artificial

aerated waters are most commonly used. The flavorings found in
different aerated waters are obtained from various essences.

Types of Aerated waters

1. Tonic water- this is colourless and tasteless.

2. Tonic water- This is colourless and quinine flavored.
3. Dry ginger- This is golden straw coloured with a ginger flavor.
4. Bitter lemon- This is pale, cloudy yellow-coloured with a sharp
lemon flavor.
 5. Fizzy lemonades
6. Ginger beer
7. Coca-cola

Service of Aerated waters

 Aerated waters may be served on their own

 They can be served as accompaniment to other drinks as mixers.
 They should be served chilled in either slim or short-stemmed
glasses such as:
1. Rum and Coca-cola
2. Whisky and dry ginger
3. Gin and tonic
4. Vodka and bitter lemon

Natural spring water/Mineral waters

Natural spring waters are obtained from natural springs in the ground,
the waters themselves being impregnated with the natural minerals
found in the soil and sometimes naturally charged with an aerated gas.
The value of these mineral waters as they are sometimes termed has
long been recognized by the medical profession. Many of the best
known mineral waters are boiled at the springs; some of these mineral
waters are colourless and tasteless.

Types of spring water/ mineral water

 Malvern
 Buxton
 Table waters
 Alkaline waters
 Chalybeate waters
Service of spring/ mineral waters

 They should be served chilling as drinking water.

 Some may be mixed with alcohol to form an appetizing drink.
 Tumblers could be used for serving.

vii. COCKTAILS

Cocktail is normally a short drink of up to 10cl, which is made from a

mixture of different ingredients, so blended that no single component
dominates the other. They are served before meal in order to stimulate
the appetite or sometimes with cream based drinks after the meal to
provide a sweet- tasting finish to the meal. The term cocktail is now
generally recognized to mean all types of mixed drinks.

Making Cocktail

There are two principal methods of making cocktails, which are as

follows:

1. Shaking method
2. Stirring method

Points to consider when making cocktails

 Ice to be used should be clear and clean.

 Do not over fill the cocktail shaker.
 Effervescent drinks should never be shaken.
 Not to fill glass to the brim, so as to prevent spillage.
 When egg is an ingredient to be used, first break the egg into a
separate container before use.
 Serve cocktails in chilled glasses.
 To shake, be short and snappy.
  Always place ice in the shaker or mixing glass first, then followed
by non-alcoholic and later alcoholic beverages.
 To stir, stir briskly until the blend is cold.
 When egg white or yolk is an ingredient, then Boston shaker
should be used.
 Shakers should be used for cocktails that include fruit juices,
sugar, cream and similar ingredients.
 Always add the garnish after the cocktail has been made and to
the glass in which the cocktail is to be served.
 Ingredients should be measured because inaccurate amount
spoils the balance of the blend and taste.
 Never use the same ice twice.

Ingredients for making cocktails

These include fruit juice, cream, egg, mint, cinnamon, brown sugar,
bitters, spirits, clones, Worcestershire sauce, ice, cherries, peace bitter,
cucumber and oranges respectively.

Making cocktails

Ice should go into the glass first, then pour the necessary ingredients,
stir until cold enough and serve. In the case of a shaker, ice should be
put first into the shaker, which is used for mixtures that include fruit
juice, creams, sugar, etc. Then, shake the shaker shortly and sharply
and strain into a serving glass; alcohol/liqueur should be added last
when mixing ingredients.

Serving Cocktails

 Cocktails should always be served chilled in an approximately

sized glass with the correct garnish, straw and umbrella.
  Many cocktails are served in the traditional V-shaped cocktail
glass, but if the cocktail is a long drink, then a larger glass such as
a slim-jim will be better suited.

Recipes for alcoholic and non-alcoholic cocktails

A) Alcoholic cocktail

Pina Colada cocktail:

White rum – 3.0cl

Coconut cream – 3.0cl

Pineapple juice – 9.0cl

Procedure:

Shake or blend all ingredients vigorously on ice until smooth, strain into
a chilled high ball glass, garnish with fresh pineapple wedge and a
maraschino cherry as well as adding straw.

Non-alcoholic cocktail
Fruit cup:

Orange juice – 3.0cl

Grape fruit juice – 3.0cl

Apple juice – 3.0cl

Lemonade/soda water

Procedure:
Pour all ingredients with the exception of the lemonade/soda onto ice
in a glass jug, then stir well to blend and chill; add slice fruit, garnish
and top up with lemonade or soda water. Serve well chilled in high ball
or Worthington glasses.

EVALUATION:

1. Which of these is an alcoholic beverage used in catering?

a. Cider b. Tea c. Lemonade d. Coffee mate
2. Reading wine label, which of the following should be on the wine
bottle? a. The country where the wine was made b. The
country where the wine is taken to c. The tastes of the wine
d. The ageing of the wine
3. Which of these is a wine? a. Dubonent b. Champagne
c. Marsala d. Sherry
4. Which of is an example of aerated water? a. Whisky
b. Tonic water c. Gin d.Cider
5. Which of this glass is used in serving beer? a. Paris goblets b. Pan
goblets c. Jigger d. Saucer
6. Which of these could be used to garnish cocktail? a. Straw
and umbrella b. Tomatoes and pepper c. Onions and
pepper d. Salts and umbrella
7. An example of spring water/mineral water is ______.
a. Malvern b. Rum c. Pito d. Syrup
8. Campari is an example of_______. a. bitter b. beer
c. spirit d. Fruit
9. Which of these is used as aperitifs? a. Spirits b. Cider
c. Bitters d. Syrup
10. Which of these is a table accompaniment? a. Bread
b. Tooth-pick c.Butter d. Corn soup
ASSIGNMENT

1. List eight (8) non-alcoholic drinks used in catering.

2. Mention two (2) types of sparkling wine.
3. List four (4) types of beer.
4. List two (2) types of local beers.
5. Mention four (4) types of aromatized wine.
WEEK: 5

CLASS: SS2

DURATION: 40MINS

TOPIC: Beverages in relation to still room

OBJECTIVES: At the end of the lesson, students should be able to:

1. State the functions of stillroom in the catering establishment.

2. List different types of beverages served from the stillroom.

Beverages in relation to stillroom

The main function of the stillroom is to provide items of food and

beverages required for the service of a meal and not catered for
by the other major department in a hotel; such as the kitchen,
ladder and pastry. The duties perform in this service area will vary
according to the type of meal offer and the size of the
establishment concerned. Other beverages may also be offered
from the still room such as cocoa drink chocolate, Horlicks,
Ovaltine and Bovril. These should be readily available and should
be prepared and served according to the maker’s instructions. If
milk shakes are requested, then the following basic ingredients
are required.
 Chilled milk
 Syrups (flavoring)
 Ice cream

These would normally be served with a straw in a tall glass after making
in a mixer or blender.
EVALUATION:

1. What are the functions of stillroom?

2. Mention the beverages that can be prepared from the still room.
WEEK 6

CLASS: SS2

DURATION: 40MINS

TOPIC: THE SERVICE AREA & THE AUXILARY SERVICE AREA

OBJECTIVES: At the end of the lesson, students should be able to:

1. Describe service area and auxiliary service in catering

establishment.
2. State their functions

The service area

The food service counter is the primary serving area for the brawling
center. There is no food production generated in this area other than
snack food. The primary activity in this area is order taking, delivery and
the serving of snacks and concessions. A pass through window into the
cooking line area provides all cooked food to the cashier. The bar
service is directly connected to this area to minimize labour.

Auxiliary service areas

Playing a key role behind the scenes, the auxiliary service department
ensures the standards of public health and cleanliness are achieved by
maintaining spotlessly clean service areas in all galleys and pantries on
board. The auxiliary service department needs hardworking, dedicated
team players, with a positive attitude and sense of pride in being an
indispensible part of the food and beverage department.

EVALUATION:

1. Explain the term service and auxiliary areas.

WEEK : 7

CLASS: SS2

DURATION: 40MINS

TOPIC: PARTS OF BAR

OBJECTIVES: At the end of the lesson, students should be able to:

1. Mention part of a bar

PARTS OF BAR

A bar is made up of three parts:

 The front bar

This is the customer’s area where they order their drinks and drinks are
served. The bar is typically approximately 16”- 18 inches wide with a
surface that is alcohol and water proof because it is usually of
laminated plastic. It is where the bar-tender and pours the drink to
demonstrate liquor brand and pouring skill. It is variously known as the
rail, glass rail, drip rail or possibly spill trough. The height of the front
bar is about 42-48 inches, and it is a good working height for the bar-
tender. If it is sit down bar, it will have stools which are tall enough to
turn the bar to a table.

 The back bars

The back bar has double functions which are decorative function of
display and work function of storage. Traditionally, it is the area where
bottles of liquor and row s of sparkling glassware are displayed. Their
splendor doubled by a mirror behind them. In movies, the mirror is
used to show the man at the bar whether any one was coming up
behind him with a gun in hand. But the mirror in the bar has these
functional reasons. The liquor and glassware are part of bar-tender’s
working supplies and the back – bar is a good place to display all brands
as a suitable form of merchandizing. The mirror adds depth to the room
and also gives customers a view of others at the bar as well as the
action going on behind them. Bar-tenders sometimes use it too in
observing customers without being noticed.

The under bar

The under bar is the heart of the entire beverage operation and
deserves the most careful attention to its design. It is simply the
storage place in the bar where refrigerator and other mixing equipment
are kept and used. It is where the drinks are mixed and served from to
the table. Another part of the under-bar contains equipment for
washing glasses, a three or four compartment sink, with a drain- board
on both side or in some cases a mechanical dish-washer. The under-bar
must also have provision for waste disposal and a hand-sink, there
should be enough storage for day’s reserve supplies of everything-
liquor mixers, wines, beer, ice, garnishes and non-beverages supplies
such as bar towels, cocktail, napkin picks and sticks. All these must be
arranged so that they require a minimum of movement.

Factors to consider when planning a bar

1. Safety and hygiene:-Great care must be given to ensure the

materials used in the making of bar as it relates to hygiene and
safety. For instance, the flooring must be non-slippery and the bar
 top should be a material that is hard-wearing-bar, easily wiped
down and has no sharp edges.
2. Layout:- In the initial plan, consideration must be given to the
layout of the bar, as adequate storage must be provided in the
form of shelves, cupboard and racks for all the stock required and
equipment listed, especially in the under-bar part of the bar.
Everything should be easy to handle so that the bar- staff do not
have to move about more than necessary to provide a quick and
efficient service.

3. Area :- The bar staff must be given enough area or space to

operate through which to work and move about conveniently. A
minimum of one meter (3ft) from the back of the bar counter of
to the storage shelves and display cabinet at the rear of the bar.

4. Plumbing and power:- It is absolutely essential to have hot and

cold running water for glass washing. Power (electricity) is
necessary for cooling trays, refrigerators and ice-making
machines.

5. Site of the bar:- The position of the bar is very important and it
should be chosen, so that the bar achieves the greatest possible
number of sales.

6. The wine list:- It should contain the list of the wine available in the
bar in the order in which they may be consumed namely, aperitifs,
wine, digestives, spirits, cocktails beer and specialty coffee.
 7. Storage:- Adequate storage must be provided in the form of
cupboard, shelves and racks.

EVALUATION:

1. List the factors to consider when planning a bar.

2. Mention different parts of bar and their functions.
WEEK : 8

CLASS: SS2

DURATION: 40MINS

TOPIC: DEMONSTRATION ON THE PREPARATION OF ALCOHOLIC AND

NON-ALCOHOLIC DRINKS

OBJECTIVES: At the end of the lesson, students should be able to:

1. List the ingredients for making different types of alcoholic drinks

2. Prepare alcoholic drinks. E. g Pina colada cocktail and Champagne
cocktail.
3. Mention the ingredients for making different types of non-
alcoholic drinks
4. Prepare non-alcoholic drinks. E. g Chapman, Fruit cup etc.

DEMONSTRATION ON THE PREPARATION OF ALCOHOLIC AND NON-

ALCOHOLIC DRINKS

Pina colada cocktail

Ingredients

White rum – 3.0cl

Coconut cream – 3.0cl

Pineapple juice – 9.0cl

Procedure:

Shake or blend all ingredients vigorously on ice until smooth, strain into
a chilled high ball glass with fresh pineapple wedge and maraschino
cherry as well as adding straws.
Champagne cocktail

Sugar cube – ½

Augostora bitters – 2dashes

Champagne – 5.0cl (well chilled)

Brandy – 5.0cl

Procedure:

Place the sugar cube soaked in Augostora bitters into a flute or tulip-
shaped champagne glass, then pour over the well chilled champagne
and float the brandy on the surface by pouring over the back of a
teaspoon, then garnish with a slice of orange and maraschino cherry.

NON- ALCOHOLIC COCKTAILS

1. Fruit cup:

Orange juice – 3.0cl

Grape fruit juice – 3.0cl

Apple juice – 3.0cl

Lemonade/soda water

Procedure:

Pour all ingredients with the exception of the lemonade/soda onto ice
in a glass jug, then stir well to blend and chill; add slice fruit garnish and
top up with lemonade or soda water. Serve well chilled in high ball or
Worthington glasses.

2. TROPICANA:

Pineapple juice -4.5cl

Orange juice – 4.5cl

Procedure:

Mix well – chilled ingredients or crushed ice in a slim jim glass and serve
with straws.

3. Chapman:
Fruit cordial, black currant – ½ cup full
Orange squash – 1cup full
Angostura bitters – 1dessert spoon
Spirit or 7up – 1bottle
Cucumber – 1slice
Lemon – 1slice
Ice cubes – 10pieces

Procedure:
Place ice cubes in a glass, then pour in all the ingredients and stir,
and then stir with straw.
 BITTERS
Bitters are used as aperitifs or flavouring mixed drinks and
cocktails.

TYPES OF BITTERS
1. Campari:
This is a pink bittersweet Italian aperitif that has a slight flavor
of orange peel and quinine, which is usually served in an
18.93cl Paris goblet or high ball glass.

2. Angostura bitters:
This brownish red in colour, which is used in the preparation of
pink gin and the occasional cocktail and may be regarded as
mainly a flavouring agents.

3. Byrd:

It has a base of red wine and is flavoured with quinine and herbs and
fortified with brandy.

4. Underberg:

A German bitters that looks like and almost tastes like iodine, it may be
taken as a pick me up with soda.

Other bitters include the following:

 Amoral Montenegro
  Radis
 Unicorn
 Abbots
 Peychaud
 Boonekamp

GARNISHES

Garnishing drinks and cocktails is an attractive way of decorating the

drinks and cocktails to make them more presentable and arouse the
appetite of the customer or guest. Garnishes poured into the drinks are
suppose to enhance the flavor of the cocktails. Garnishes include
cherries, cucumber, lemon peel, orange peels, lemon, etc. Usually the
garnishes are added after the cocktail has been mixed and poured into
a serving glass.
WEEK: 9

CLASS: S S2

TOPIC: Food and beverage Costing and control in catering

establishment

DURATION: 40mins

OBJECTIVES: At the end of the lesson, students should be able to:

1. Define costing.
2. Mention importance of an efficient costing in catering.
3. State element/concept of food cost.
Video link: https://www.youtube.com/watch?v=1_hbOUAlqwE

Food costing in catering establishment

Food & beverage costing, is the process of assessing the total cost of each dish
produced in a catering outfit. It may also be defined as an act of ascertaining the
amount suitable for a product or service.
Importance / advantages of an efficient costing system
1. It makes catering establishment to maximize profit, through analysis of total
income and expenditure to determine their progress.
2. It reveals the production cost of each meal and the net profit made by each
section or party.
3. It reveals the sections/departments that generate more revenue/income in the
catering establishment
4. It leads to more effective & better use of the store, labour etc, to reduce
expenditure
5. It readily makes information available for the formation of a sound price
policy
 6. Cost records facilitate speedy quotations for special functions/banquets
7. It enables the catering establishment to keep to a budget and improve upon
their past performances on a yearly basis.
Principles to follow when carrying out food costing
(Elements of food cost)
A. The “three elements of cost” are individually expressed as a percentage of the
selling price of an item. This enables caterer to control/monitor his profit. The
total production cost of a dish is obtained when the three main elements of
costing are added together to know the total expenses made e.g
 Food/material cost, plus -
 Labour cost (human resources/workers wages & salaries), plus
 Overheads cost (Rents, electricity bills, rates, purchase of equipments,
repair and maintenance
ABBREVIATION OF TERMS USED IN COSTING & CONTROL
S = Sales
FC = Food cost (also CP / Cost Price)
NP = Net Profit
P = Profit
SP = Selling Price
GP/KP = Gross Profit or Kitchen Profit
L&O = Labour & Overheads
TC = Total Cost
TS = Total Sales
VAT = Value Added Tax
SC = Service charge

Formular:

GP (kitchen profit) = S-FC

S = GP + FC
FC = SP – P
TC = FC + L & O/TS – NP
L&O = TC – FC
NP = SP – TC
SP = FC + P

Example:
Given: A catering establishment’s sales for the 10th of March 2014 = N4,000.00
Food cost (FC) = N1,760.00
Total Cost = N3,480.00
Question:- Find the following (i) Gross profit (ii) labour and overheads (iii) Net
Profit (iv) total cost
Solution:
(i) Gross Profit (GP) = S-FC
GP = 4000 -1,760
GP = N2,240.00
(ii) Labour & Overheads (L&O) = TC – FC
L&O = 3480 – 1760
L&O = N1720
(iii) Net Profit (NP) = S – TC
NP = 4000 – 3480
NP = N520
(iv) Total Cost (TC) = FC + L & O or (TS – NP)
TC = 1760 + 1720 or 4000 – 520
TC = N3480

Guideline/Principle B: Profit is always expressed as a percentage of the selling price,

in order to find out the percentage composition of the sales for the day or month.

To express NX as a percentage of the selling price, the formular is:-

NX x 100
Sales 1
Given: Sales for the day = N4000 (Note that sales percent is assumed to be 100%)
The net profit = N520 (ii) food cost (FC) = N1760 Labour = N1000
iv overheads = N720
Total Cost (TC) = N 3840
Question: Express each item as a percentage of the sales
Formular: N X x 100
Sales 1
Solution:
% Net profit = N NP x 100 Where X = N NP &
NP = 520
Sales 1
520 x 100 = 52 = 13%
4000 1 4
Net profit of N520 is 13% of the total sales

ii. FC = NFC x 100 where FC = n1760

Sales 1
= 1760 x 100 = 44%
4000 1
N1760 = 44% of the sales price

iii. Labour = NL x 100 L = 1000

Sales 1
= 1000 x 100 = 25%
4000 1
Labour cost of N1000 = 25% of the sales (N4000)
iv. Over heads = N Overheads x 100
Sales 1
= 720 x 100 = 18% of sales
4000 1
v. Total Cost = NTC x 100 = 3840 x 100 = 96%
of sales
Sales 1 4000 1

Add the percentage of the net profit and the percentage of each element of costing
against the entire cost of each item as follows:-
ELEMENT PERCENTAGE COST
NP 13% 520
FC 44% 1760
LABOUR 25% 1000
OVERHEADS 18% 720
100% N4000

The account is balanced because sales is often expressed as 100%

a. Another principle of costing is that future Restaurant sales need to be
forecasted so as to be able to calculate the food cost percentage.
b. All the elements of cost and profits are calculated as a percentage of the total
sales figures.

To find the average amount spent by each customer

If the restaurant served 2000 covers (meals/customers) the average amount spent by
each customer would be as follows:
Given: Total sales = N4000, and 2000 covers were served.
Find the average amount spent by each customer
Formular = NTS = N4000 = 2
No of covers / Customers 2000

The average amount spent by each customer is N2

Note: Average sales is 100%. Hence if Individual customer’s contribution is 100%
or N2, Then 100% = N2 converted to K = 200kobo
Individual = 1% = 200k = 2kobo
100k

Customers contribution towards each item or element of cost expressed in kobo is

as follows:
The percentage of each element multiplied by 2k
Food cost = 2k x 44(%) = 88k
Labour = 2k x 25(%) = 50k
Overheads = 2k x 18(%) = 36k
Net profit = 2k x 13 (%) = 26k
= 200k
The average contribution of each customer to the catering establishment from each
meal is 200K/N2

Guidelines for costing a dish

1. Ingredients and total cost of producing each dish should be known

2. The specific number of portions or yield from a measure of ingredients should
be known
3. Total cost of the dish should be divided by number of portions
 4. If possible use a cost sheet containing columns for quantity, ingredients, cost
etc.

To calculate the cost / purchasing price of a dish

Assume selling price of a dish is 100%, and the percentage (%) cost of producing
the dish is taken to be 60% of the selling price while the gain / profit is always 40%
If a dish is sold at 200k (100%) and cost is 60% of the selling price
Question:- Find out (i) the cost price (CP) of the dish (ii) the profit
Solution: Cost = 60% of 200k
60 x 200 = 120
100 1
FC/CP = N120K
(ii) Gross Profit (GP) = 40% of 200k
40 x 200 = 80k
100 1
Profit = 80k

To cost a dish (pricing or fixing the selling price)

Example given: The ingredients for 4 portions of shawarma cost N800
Note that CP = 60%, Profit is 40% while selling price is 100%
Question: Find out (i) The cost of a cover (portion)
(ii) the selling price of a cover (portion)
Total selling price with service charge and VAT (Value Added Tax)
Solution:
1. If the cost of 4 portions = N800
Cost per portion = TC = 800
No. of Portion 4
 800 = N200
4
Cost per portion is N200 = 60% of selling price

2. Selling price per portion (SP) = CP per portion + Profit (40% of CP)
= N 200 + 40 x 200
100 1
N200 + N 80 = N280
Selling price of a portion is N280

3. Total selling price of four portions with service charge and VAT
Solution:
Service charge = 10% of SP of a portion
= 10 x N280 = N28
100 1
VAT = 50% of SP of a Portion
= 50 x N280 = N140
100 1

The SP with service charge and VAT = N280 + N28 + 140 = N448 per portion
Note: Always add one extra portion during costing to make it 5 portions / covers
instead of the original 4 portions
Hence the total selling price will be N448 X 5 Portions = N 2240
The entire portions of shawarma which cost N800 will be sold at N2240
A portion of the shawarma will be sold for N2240
100
N448 or 450 approx.
Evaluation
1. The ingredients for a cup of tea cost 1 kobo what is the charge per cup, if 80%
gross profit was made (a) 0.20k (b) 0.4k (c)0.05k (d) 0.8
2. Kitchen profit is the differences between the cost of the food and ----------
(a) selling price of the food (b)staff salaries (c) labour (d) total cost
3. The difference between the selling price and the cost price of a dish is --------
(a) net profit (b)gross profit (c) market profit (d) kitchen profit
4. If 100 portion of akara balls cost N4.50k, one akara ball will cost ---------
WEEK: 10

CLASS: SS 3

TOPIC: portion control

DURATION: 40mins
OBJECTIVES: At the end of the lesson, students should be able to:
1. Define portion control
2. Mention importance of portion control.
3. State portion control equipment.
VIDEO LI K ;
PORTION CONTROL

A Portion is the quantity of an item meant for an individual cover. Portion control is
the establishment of standardized measures to be served to customers in terms of
quantity and weight. This is achieved using necessary equipment that ensures
standard portions and prices which are acceptable to customers and are established
portions for employees.
Portion size is determined by: (i) The quantity & cost of ingredients used (ii) Type
& Status of customers who patronize the outfit (iii) Price per portion (iv) Existence
of competition (v) The bargain between host and caterer for function catering.

The manager should ensure that a fair portion is given for a fair price, since portion
control is different from one establishment to another hence, while some sell a plate
of Semovita for three Hundred naira (N300), others may sell the same quantity for
five Hundred naira (N500).

PORTION CONTROL EQUIPMENT

These are some of the kitchen equipment or utensils used to measure and maintain
the quantity of ingredients issued to kitchen staff and the quantity of food or
Beverage dished to customer as a control measure.

IMPORTACE OF REVENUE AND PORTION CONTROL

(FUNCTIONS OF THE CONTROL SYSTEM)
The service operations and portioning of food should be controlled for the following
reasons:
a) It reduces plate wastage of food and wastage during production.
b) It makes stealing / pilfering of the food difficult and fraud impossible
c) It enables the establishment to make profit.
d) It makes it easier for the upcoming kitchen staff to learn and adjust faster.
e) Portion control standardizes expected portion yield, as all soon know how
many portions is expected, from given quantity.
f) It enables the establishment to maintain a good standard by using the same
recipe that suits them, and is pleasing to customers.
g) All have same sized portions that enable customer’s satisfaction.
 h) Food & beverage sales is closely monitored by the Aboyeur, Supervisor etc.
i) Through control, management receives information/statistics useful for next
financial period.
j) Makes efficient control of items issued from other departments possible
k) Enables efficient plan and use of food, labour, time and equipment.
l) Enables chef to plan shopping list and the quantity to buy.
m) It helps to work out selling price and profit that needs to be made.

Methods of portion control

(a) Use of portion control equipments.

(b) Comparism of supposed and actual portion served
(c) Use of standardized recipe
(d) Use of charts showing various portion sizes, approved by the establishment.

Some portion control equipment are as follows:

a) Ladles: for portioning individual covers of soup, sauce and gravy
b) Milk dispensers for dispensing milk at the still room.
c) Tea dispensers for dispensing tea to customers
d) Scoops for portioning jam, mashed potatoes, ice cream, etc.
e) Fruit juice glasses (75g to 150g) to dispensing fruit juice and drinks
f) Individual pie dishes: for portioning sizes of pies for different prices
g) Pudding basins and molds for puddings and pizza portion.
h) Derica cups for portioning cereals and grains to kitchen staff.
i) Coupes, shots and jigger for portioning wines and spirits
j) Bread slicing machine
k) Butter pat machine
 l) Measuring scale, which eights ingredients for preparation and portion control.
m) Ramekin – Small round earthenware baking dish for one portion.

In catering, specific quantity of so me ingredients can be used to serve an average

number of portions.

Some examples are:

i. One litre of soup can serve five to six (5-6) portion.
ii. One litre of sauce/gravy can give sixteen to twenty (16-20) portions.
iii. One kilogram beef serves eight to ten (8-10) portions
iv. One kilogram Turkey/chicken serves four (4) portions.
v. One kilogram potato serves eight (8) portions
vi. One derica of rice serves four (4) portions.
vii. One derica of Beans serves eight (8) portions

Some extra fraction of the food item is always added to make up for wastage incurred
in the kitchen during processing, e.g. the trimmings of Beef, chicken and Turkey,
the peel of yam and potatoes, the stalk of vegetables, etc, which are removed thereby
reducing the measured quantity.

EVALUATION

1. Portion control is defined as _________________

2. How many 100g portions can be obtained from 1kg of fresh peas in the pot
(2,4,7,8)
3. The portion control equipments are ________________________ (items for
cooking food, items for measuring the size of portions to be issued or served,
items for calculating the cost of items produced)
4. _______________ is used for portioning soups and sauces to customers
5. _________________ is used for portioning juices, drinks and cocktail
6. Butter pat machine is used for ______________
Supply the approximate number of portions the following food items can be
used to serve.
FOOD APPROXIMATE NUMBER OF
PORTION
1kg beef
1 kg potato
1 derica of rice
1 kg of turkey
1 litre of soup
1 litre of sauce