TOUR SERVICE LEVEL II

UNIT OF COMPETENCE: DEVELOP AND

UPDATE FOOD AND BEVERAGE
KNOWLEDGE

Prepared by: Ins. G/hiwot H.

Jan ,2024
Dear trainee! This TTLM enables you a good
information on food beverage knowledge and
learning guide is developed to provide you
the necessary information regarding the
following content, coverage and topics;
•Identifying attitudes associated with F&B job
role
•Identifying suitable courses of F&B
•Develop and maintain food and beverage job
role
LO1: Research on General Information of Food and
Beverage
1.1 Alcoholic Beverage
Alcoholic beverage is a drink containing ethanol,
commonly known as alcohol.
Ethanol is a psychoactive rug, with a depressant
effect. Significant blood alcohol content maybe
considered legal drunkenness’s it reduces
attention and slows reaction speed. Ethanol
being a psychoactive drug, with a depressant
effect, many societies regulates or restricts its
sale and consumption.
 …cont,d
Alcohol has been widely consumed since
prehistoric times by people around the world,
as a component of the standard diet, for
hygienic or medical reasons, for its relaxant
and euphoric effects, for recreational purposes,
for artistic inspiration, as aphrodisiacs, and for
other reasons. Some drinks have been
invested with symbolic or religious significance
suggesting the mystical use of alcohol.
1.2 Some Types of Alcoholic Beverage
•Beer
Beer is alcoholic beverage made by brewing of
fermenting cereals mash, especially malted barley,
usually with the addition of hops as a flavoring
agent(bitter taste)and as a stabilizer.
A great many beers are brewed across the globe.
Local traditions will give beers different names, giving
the impression of a multitude of different styles.
However, the basics of brewing beer are shared
across national and cultural boundaries.
Ale and Lager are two main types of beer. These are
clear and sparkling. Another beer is stout which is
stronger and colored.
•Wine
Wine is an alcoholic beverage produced
through the partial or total fermentation of
grapes. Other fruits and plants, such as
berries, apples, cherries, dandelions,
elder-berries, palm, honey and rice can
also be fermented.
Some popular type of wine are Table
wine, Sangria, Sparkling wine,
Champagne, Fortified wine, Port, Sherry,
Vermouth etc…
•Distilled Alcoholic Beverages
A distilled beverage is a consumable
liquid containing ethyl alcohol (ethanol)
purified enriched by distillation from a
fermented feed stock such as fruits,
vegetables, or cereal grains. The word
spirits generally refers to distilled
beverages low in sugars and containing
at least 35% alcohol by volume. Popular
spirits include Absinthe, baijiu, brandy,
grappa, rum, tequila, vodka, whisky,
sake and traditional German schnapps.
Short descriptions of these are presented
below.
Whiskey
Whisky refers to a broad category of
alcoholic beverages that are distilled
from fermented grain mash and aged in
wooden casks (generally oak). Different
grains are used for different varieties,
including: barley, malted barley, rye,
malted rye, wheat, and maize (corn).
.
Brandy
Brandy is a general term for distilled wine,
usually containing 40-60% ethyl alcohol by
volume. In addition to wine, this spirit can also
be made from grape, pomace, or fermented
fruit juice. It is normally consumed as an after-
dinner drink. Brandy made from wine is
generally colored with caramel to imitate the
effect of long aging in wooden casks; pomace
and fruit brandies are generally drunk un aged,
and are not usually colored.
 Rum
Rum is a distilled beverage made from sugarcane
by products such as molasses and sugarcane
juice by a process of fermentation and distillation.
The distillate, a clear liquid, is then usually aged in
oak and other barrels. Rum is produced in a
variety of styles. Light rums are commonly used in
cocktails, while golden and dark rums are
appropriate for use in cooking as well as cocktails.
Premium brands of rum are also available that are
made to be consumed neat or on the rocks.
Vodka
Vodka is one of the world's most popular
distilled beverages. It is a clear liquid
containing water and ethanol purified by
distillation from a fermented substance such
as potatoes, grain or sugar beet molasses,
and an insignificant amount of other
substances: impurities and possibly flavorings.
Except for various types of flavorings, vodka is
a colorless liquid.
Vodka usually has an alcohol content of 35%
to 50% by volume. Vodka is a Russian delight.
Saké
It is a Japanese wine made from rice and is
very strong.
Compound Beverages
•Distilled beverages with added flavorings
and relatively high sugar content are
generally referred to as compound
beverages.
Liqueur
A liqueur is a sweet alcoholic beverage, often
flavored with fruits, herbs, spices, flowers,
seeds, roots, plants, barks, and sometimes
cream. The word liqueur comes from the Latin
word liquifacere which means "to dissolve."
This refers to the dissolving of the flavorings
used to make the liqueur .Liqueurs are not
usually aged for long periods, but may have
resting periods during their production to
allow flavors to blend.
 …cont’d
There are many categories of liqueurs
including: fruit liqueur, cream liqueur, coffee
liqueur, chocolate liqueur, schnapps liqueur,
brandy liqueur,anise liqueur, nut flavored
liqueur, and herbal liqueur, depending upon
the flavoring agents used.
Gin
Gin is a spirit flavored with juniper berries.
Distilled gin is made by redistilling white grain
spirit which has been flavored with juniper
berries. Compound gin is made by flavoring
neutral grain spirit with juniper berries without
redistilling and can be considered flavored vodka.
The most common style of gin, typically used for
mixed drinks, is London dry gin.
 Types of alcoholic beverages
Beverage Source Alcohol content (percentage)
Brandy Fruit juices 40 - 50
Whisky Cereal grains 40 - 55
Rum Molasses/sugarcane 40 – 55
Wines (Port, Sherry, champagne Grapes also other fruit) 10 - 22
Beer Cereals 4 -8
1.3 NON-ALCOHOLIC BEVERAGES
A non-alcoholic beverage is a beverage that contains
no alcohol. Such drinks are generally drunk for
refreshment, or to quench people's thirst. Nonalcoholic
beverages can be mainly classified as hot and cold
beverages.
•Cold Drinks Aerated
•These beverages are charged or aerated with
carbonic gas. The charging with carbonic gas imparts
the pleasant effervescent characteristic of these
beverages.
Carbonation occurs when carbon dioxideis dissolved in
water or an aqueous solution. This process yields the "fizz"
to carbonated water and sparkling mineral water. Example:
soda water, dry ginger, fizzy lemonade, ginger beer, coca
Spring water
Spring water is the water derived from underground
mineral water formation from which water flows
naturally(artesian)to the surface of the earth.
Minerals become dissolved in the water as it moves
through the under ground rocks. This may give the water
flavor and even carbon dioxide bubbles, depending upon
the nature of the geology through which it passes.
This is why spring water is often bottled and sold as
mineral water Mineral water is the water containing
minerals or other dissolved substances that alter its taste
or gives it the rapeutic value.
Salts, sulfur compounds, and gases are among the
substances that can be dissolved in the water. Mineral
water can often be effervescent. Mineral water can be
Squash
Squash is a highly sweetened (and often fruit
based)concentrate, which is diluted with a liquid,
most commonly water, before drinking. Typically,
squash is created by mixing one part concentrate
with four or five parts of water (depending on
concentration and personal taste) directly into a
glass or mug or into a jug. Squashes are also
mixed with spirits or cocktails.
The most common flavors are orange, apple and
blackcurrant, and lemon, peppermint, mixed fruit,
summer fruits, and lemon lime. Other flavors include
peach, strawberry, passion fruit, and custard apple and
Juice
Juice is prepared by mechanically squeezing or
macerating fresh fruits or vegetables without the
application of heat or solvents. Popular juices
include, but are not limited to, apple, orange,
prune, lemon, grape fruit, cherry ,pine apple,
tomato, carrot, grape, strawberry, cranberry,
pomegranate guava, sapota and celery.
It has become increasingly popular to combine a
variety of fruits into single juice drinks. Popular
blends include cran-apple (cranberry and apple)
and apple and black currant. Juices are also used
for cocktails and mixing with spirits.
Syrup
Syrup is a thick, viscous liquid, containing a
large amount of dissolved sugars (60 to 65%
brix), but showing little tendency for
crystallization of dissolved sugar.
The main use of these concentrated sweet
fruit flavorings is as a base for cocktails, fruit
cups or mixed with soda water as a long
drink. Some examples of syrup are or geat
(almond), cassis (blackcurrant), citronelle
(lemon), framboise(raspberry) and cerise
(cherry)
•Hot Drinks
•Tea
Tea is one of the most widely-consumed stimulant
beverages in the world. It has a cooling, slightly bitter,
astringent flavor. It has almost no carbohydrates, fat, or
protein. Tea is a natural source of the amino acid
theanine, methyl xanthines such as caffeine and
theobromine,and polyphenolic antioxidant catechins.
Coffee
Coffee is a widely consumed stimulant beverage
prepared from roasted seeds, commonly called coffee
beans, of the coffee plant. Once brewed; coffee maybe
presented in a variety of ways. Drip brewed, percolated,
or French-pressed/cafeteria coffee maybe served with no
additives (colloquially known as black) or with sugar, milk
Cocoa
It is a powder made from cacao seeds
(bean) after they have been fermented,
roasted, shelled, ground, and freed of most
of their fat.
A beverage is made by mixing this powder
with sugar in hot water or milk.
1.4 Food Services (Catering)
PREPARING FOR SERVICE
Dear trainer's, In this lesson we shall discuss
about preparing for service. After
completion of this lesson you will be able to
understand:
•Preparing the restaurant before, during and
after service
•Mis-en-scene
•Mis-en-place
•Rules and points to remember while table
laying
Introduction
Restaurants not only should attract potential customers
but also should strive hard to entice them to become
frequent and regular customers. This can be done in a
number of ways, such as through the type of menu, the
glamorous and attractive name of the place or
atmosphere within the food service area.
The customer’s first impressions of a restaurant are the
most important and these are largely determined by the
professionalism of the service staff and their
preparations prior to service. These pre service
preparations are known as mis-en-place and are vital in
that ,they create the right and pleasing environment by
the setting and controlling of temperature, lighting and
equipment.
Preparing for service
Check furniture and fittings for cleanliness and
condition prior to service according to enterprise
procedures, and take corrective action where required.
The serving food and beverage to the anxiously
waiting customer needs professional expertise.
The service should follow a sequence and have a
plan of action based on the practices of the
professional catering industry. The service staff
should be expert performers of certain tasks
before, during and after service. Diligent and
courteous service would certainly transform a
satisfied customer to regular customer.
Preparation Before Service
The service staff should check the following
before service:
•The tables and linen are clean.
•Tablecloths are evenly spread on the table.
•Chairs are dusted and properly arranged.
•The table set up is appropriate and pleasing.
•The silver is polished and the china and
crockery are spotlessly clean and befitting the
occasion.
•Cruet sets, sugar bowls and flower vases are
filled and placed on the table suitably.
 …cont’d
•The floor / carpet is clean and dry.
•The restaurant and back area are in a state of readiness
before the service session commences.
•The side station is fully equipped for service and the
following should be checked:
•Condiments tray is cleaned and refilled.
•Napkins are folded and kept handy for the particular
session.
•Salvers, extra linen, cutlery and service equipment
necessary for the session are stacked up.
•Water jugs and ice buckets are filled and kept ready.
•Coffee pots ready with freshly brewed coffee / tea.
•Sugar cubes, butter and butter plates ready.
Preparation during Service
•When the guests arrive greet them warmly, by
wishing them the time of the day.
•Escort the guests to the table and seat them
promptly by pulling the chairs out to ease
seating. If need be, the table should be moved so
that very little inconvenience is caused to guests
when they seat themselves.
•Ensure that children have high chairs and
special attention is paid to the elderly.
•Remove extra covers, if any.
Serve water and present the menu card, if the
captain is busy .
 …cont’d
•If the order has to be taken, offer suggestions to
the guests on the choice of food and beverages
and repeat the final order to avoid possible
errors.
•Do not leave the station unattended, as nothing
annoys a guest more than not being able to find a
waiter, when something is needed.
•If the table cloth has to be changed during
service, the table top should not be exposed. Any
articles on the table should be cleared to the side
station and not placed on chairs or on the next
table. The soiled cloth should be brushed using a
service cloth and a crumbing tray or plate.
 …cont’d
•Do not neglect little things such
as lighting a guest's cigarette,
responding to a request and
showing interest in the guest's
needs.
•Ensure that service is fast,
efficient and pleasant.
•Before serving dessert, clear and
crumb the table.
Preparation After Service
•Pull out the chairs or the table to enable guests to move
out comfortably.
•Wish them warmly and request them to visit again,
saying - Do visit again, sir / madam.
•Clear the table immediately and reset for the next
guest.
•Have the side station cleared and restacked for the next
sitting.
Prepare and adjust the environment to ensure
comfort and ambience for customers, as
appropriate.
Mis-en-place
Mis-en-place, the French term means to “putting
in place” is attributed to the preparation of a
work place for ultimate smooth service. It is
widely used in the food and beverage service
department in everyday hotel operations. Before
service commences, the staff should ensure that
the station is in total readiness to receive guests.
A station comprises of a given number of tables
which are attended by a given team of waiters.
Thus a restaurant may have several stations, each
with a team of waiters. In a large restaurant, each
station may be headed by a Chef-de-rang.
Mis-en-place involves:
•Side stations should be stacked with sufficient
covers for resetting the restaurant after the first
sitting is over.
•Extra linen, crockery, cutlery, glassware and
ashtrays should be kept handy so that they are
readily available for use.
•Cruet sets should be cleaned and filled on a
daily basis.
•Sauce bottles should be filled and the necks and
tops of the bottles wiped clean.
•Butter, condiments and accompaniments for
service should be kept ready for use when
needed.
Menu
Menu is the statement of food and beverage items
available or provided by food establishments
primarily based on consumer demand and
designed to achieve organizational objectives. It
represents the focal point around which
components of food service systems are based.
The menu is designed carefully what the outlet
wants to cater for, keeping in mind the type of
clientele. The main advantage of a well-planned
menu is that it leads to consumer satisfaction.
It also helps to motivate the employees
for a responsible and successful
service.” A successful menu depends
upon composition-the right combination
of foods, prepared perfectly, to the entire
satisfaction of the customer,” so claimed
Antonin Careme (1784-1833), the
French chef who is considered the
founder of classical cuisine.
Menu is a service-document that
controls and directs an outlet's
operations and is considered the prime
selling instrument of the restaurant.
A menu is the list of dishes to be served or
available for a diner to select from. The
items that are available for the diner to
choose from are broken down into various
categories, depending on the time of day or
the event.
TYPES OF MENU
In a restaurant, there are two different types of menus
which are differentiated by the manner in which they are
served and priced. A menu may be a la carte or table
d'hôte.
A La Carte Menu
An “A La Carte Menu,” is a multiple choice menu, with
each dish priced separately.
If a guest wishes to place an order, an ala carte is offered,
from which one can choose the items one wants to eat.
Traditionally, the original menus that offered consumers
choices were prepared on a small chalkboard, a la carte
in French; so foods chosen from a bill of fare are
described as à la carte, "according to the board."
In an a la carte menu all items are cooked to order
including the sauces that are made with wine,
cream or mustard. Depending on the dish chosen
by the guest, the cooking time will vary. It is
necessary to inform the guests about the time the
preparation might take. An extensive a la carte
menu is impressive but involves a huge amount of
mise-en-place.
Table D'hôte
Table d'hôte is a French phrase which literally means
"host's table". It is used to indicate a fixed menu where
multi-course meals with limited choices are charged at a
fixed price. Such a menu may also be called prix fixe
("fixed price").
It usually includes three or five courses meal available at a fixed
price. It is also referred to as a fixed menu. Because the menu is
set, the cutlery on the table may also already be set for all of the
courses, with the first course cutlery on the outside, working
towards the plate as the courses progress. In olden days, when
the inns or dining establishments offering a limited choice in
the menu was not preferred by the guests, they started offering
an a la carte menu for guests to select the type of food they
wanted to eat. Fixed menus or table d’hôtel menus are still used
A table d’hôtel menu comprises a complete meal at
a predetermined price. It is sometimes printed on a
menu card or as in the case of banquets, it is agreed
upon by the host of the party. A banquet style of fixed
menu has more elaborate choices ranging from the
soup to the dessert. For the banquets, the hosts
invariably fix or select the menu in consultation with
the hotel staff in advance. Most of the banquet food
served in India is normally of Indian food. For this, a
printed format offering a choice of vegetarian and
non-vegetarian dishes is prepared, from which the
guests make their choice.
CHECK YOUR PROGRESS
1. What is a menu?
2. What is the difference between
ala carte menu and a table d'hôte
menu?
3. List and explain types of
traditional foods and drinks.
LO2: SHARE INFORMATION WITH
CUSTOMERS
Dear trainee! This LO enables you how Work in
information with customers learning guide is
developed to provide you the necessary
information regarding the following content,
coverage and topics;
•How to handle customers
•How to give food and beverage service
2.1 INTRODUCTION
Service is a term that is used to describe the
manner and method in which food is served
to guests in foodservice operations.
In former times, this often constituted an
elaborate and convoluted protocol, much of
which is no longer in vogue, not withstanding
that some technical terms are still in use today.
When food is placed directly on plates and served
to guests at the table, this is referred toast service
a lassiette.
When guests serve themselves from the dish
on the table with serving spoons, this is
referred to a service a la franchise. When the
waiter places the food on the diner’s plate this
is referred to as service in the alaanglaise
style. In service a la russe.which is also
known as augueridon, the dish is first offered
to guest for viewing or approval, and then
food is served onto the diner’s plateata
pedestal table or guerdon, which is located
close to or besidesthe dining table.
Five styles of services are
internationally recognized:
1. French service or guerdon service
2. American service or plate service
3. English service
4. Russian services
5. Buffet service
1. French Service
French service differs from others in that all food is served
from the guerdon. This is a rolling cart the same height as
the guest's table. The guerdon is covered with a cloth and
is placed side-by-side with the table. It is equipped with a
small alcohol stove, or rechaud, that is used to keep the
food warm for the preparation of sauces, crepes Suzette,
jubilee and other special dishes.
This service is very elaborate and
elegant. The food is partially prepared in
the kitchen and completed by the Chef or
Headwaiter in full view of the customer.
Service of this type requires not only
technical expertise on food preparation
but also a good showmanship. The Chef
carries out certain activities like carving
meats, preparing flambé, etc. with flair
and showmanship.
Advantages:
1. The guest s given personalized attention
making him feels important.
2. It makes the guest feel that he is receiving a
royal treatment.
3. The service is elegant and entertaining.
4. It commands higher price than other forms of
service (Pay for the service.
Disadvantages:
1. It is a slow service.
2. It is expensive because it requires large
professional staff.
3. It requires bigger dining room space to make
service and food preparation convenient.
2. American Service
This is usually called "plate service” because the
food is already placed in the plate in the kitchen
ready to be served to the guests. This type of
service is used in coffee shops where there is a
demand for quick and simple service. It requires
minimal training for novice waiters and
Advantages:
1. It is a fast and simple service.
2. It is inexpensive. One waiter or waitress
can serve many guests and no special
service equipment is necessary.
3. It does not require highly trained
technical staff that demands for higher pay.
Disadvantages:
•Less showmanship
•Reduced personalized attention.
3. English Service
This type of service is also known as "family style"
service. In this service, the soup tureen is placed
before the host alongside with preheated soup
plates and hands them to the waiter, indicating the
person to be served.
The same procedure is followed with the
mainentree. If so desired, the partly filled dinner
plate is presented to the hostess who serves the
vegetables from large serving dishes placed
before her.
Then the waiter places the plate before the guests.
This type of service is usually found in coffee
Advantages:
•It is fast. Plates of food are served
immediately at the proper temperature.
•It is inexpensive.
•It requires no special equipment.
Disadvantages:
•Less showmanship.
•Reduced personalized attentionto the
customer
4. Russian Service
This type of service is the same as that of
French service. However, in Russian service,
the food is fully prepared and pre-cut in the
kitchen and then neatly arranged on silver
platters by the Chef.
The waiter then shows the platter to the
guest as a polite gesture and serves the food
to the individual plates of the guests using
serving cutleries.
Advantages:
•Only one waiter is needed to each station.
•Elegant and entertaining.
•No extra space is needed for the equipment (except for
the side stand).
•It guarantees equal portions because the food is precut
and already served
•Gives the guests personal attention.
Disadvantages:
•It requires a big initial investment in silver equipment.
•If many guests are served from one platter, the last one
to be served may see a rather less attractive display.
•If every guest in a party orders a different dish like steak
or fish, the waiter must carry very heavily loaded tray.