Skills Proficiency in Basic Food and Beverage Services



Skills Proficiency in Basic Food and Beverage Services:



Working on Plus Point



This course was also very interesting for me I’ve enjoyed every moment of it and learned a lot in this course. Personal presentation , good communication skills as well as the right use of body language and customer care skills are very important because at food and beverage you work directly with guests.



 Team work is also one of the most important aspects when working at food and beverage because teamwork leads to success in the company and to make sure that the companies standards are achieved every moment.



Making Cuppacino



Respect for yourself as well as for the people you work with is very important. I’ve learned a lot about respect also in this course as well as the different kinds of cultures and the importance of respecting the different of cultures.

I’ve learned a lot here at food and beverage especially when I was working as a waiter at Sondela for practical experience .  I’ve learned the importance of customer care and how to deal with the different kinds of customers that comes to visit Sondela.

I received a lot of compliments direct from guests when I was their waiter and that made me even more proud to be part of the Sondela family.

The 3 different modules we did in Food and Beverage and some of the things I’ve learned:

 MODULE 1 à Health and Safety :  


Cleaning glasses in scullery

 

·       How to carry out safe working practices to prevent hazards and how to ensure the safety of working personnel and members of the public.

·       The importance of reporting any personal condition that could affect food and safety and how to take the appropriate actions.

·       Inspect for faults of equipment and how to set up and use equipment safely.

·       How to maintain a clean work area and equipment.

·       The importance of ensuring that all foods are protected from contamination.

·       How to apply good housekeeping practices.

·       What the establishment’s emergency procedures are and the procedures for dealing with emergencies.

·       How to carry out the basic first aid procedures.

·       How to observe all of the establishment’s security procedures.

·       The importance and methods of hazard prevention,

·       Dangers associated with the use of equipment and materials in the workplace.

·       Faults that can make the equipment unsafe to use.

·       Toxic effect of substances used in the workplace.

·       Preventative and remedial actions to be taken in the case of exposure to toxic substances.

·       The procedure for safe storage of materials.

·       Basic first aid procedures for:

•   Fractures
•   Shock
•   Electrical shock
•   Burns
•   Fainting

As well as what the contents of a first aid box are and how the checks of the first aid boxes work like.

·         What the main sources of contamination in the service of food and beverage are: microbiological, chemical and physical.

·         Procedures and methods for cleaning the workplace.

·         What the responsibilities of food handlers are.

Module 2 à Food and Beverage Service:


Doing mice and place



•      What the simple cookery terms such as boiling, poaching, stewing, braising, steaming, baking, roasting, pot roasting, grilling, shallow frying and deep frying are in order to explain this terms to guests when they like to know what is means when ordering food.
•     How to select appropriate equipment according to the menu of the meal.
•     How to organize all routines and special requirements related to the menu.
•   What equipment to select for beverage services that is appropriate.
•    How to carry out all service preparation with appropriate speed and quality.
•    Serve customer orders according to the appropriate style.
•  Ensure that all clear down and storing procedures are appropriate carried out.
•      The factors involved in meeting pre-service deadlines for example:

Ø  Planning

Ø  Providing sufficient equipment



Making filter coffee



Ø  Provision for extra customers

Ø  Provision of accompaniments

Ø  Standard working methods

Ø  Systemised order taking

Ø  The importance of team work

•      Methods and procedures for greeting and seating guests. 
•      Methods and procedures for serving guests.
•      The procedures for presenting the bill and how the customer exit work like.
•      What the basic cooking preparation times are.
•      What different cultural needs and special diets there are.
•      What items are served at the table.
•      The different non-alcoholic beverages there are and the procedures to serve them.



Working at welcoming for guests



Preparing Table for welcoming

Module 3 à Customer Contact:

§  How to communicate effectively and professionally with customers and colleagues.

§  How to great and seat guests promptly and according to the establishments procedures.

§  The right procedures for handling customer’s requirements promptly and politely.  

§  How to carry our dealings with customers in a confidential and appropriate manner.

§  Security considerations in the different areas of the workplace.

§  The correct procedures for handling and reporting lost and found property.

§  Methods of maintaining communication skills.

§  The different factors which contribute to successful team work.

§  Skills required for dealing with different types of customers.

Skills Proficiency in Food Preparation:

This was by far the most interesting course for me. I’ve enjoyed every moment in the kitchen, just a pity it was only for 3weeks. I’ve learned a lot of new things in the kitchen and enjoyed to have the opportunity to work in every section of the kitchen. I’ve also realized how important it is that everyone in the kitchen work together as a team to get all the work done in time and to be able to always do your best to ensure that the end product of the food are according to the companies standards and is prepared in a hygienic save environment and served in time. Here is some things I’ve learned during the 3 weeks :

Chef Uniform:

The beanie: is used to cover your head in order to prevent hair from falling in to the food.

Apron: is worn over the chef jacket and around the midsection to protect the uniform as well as the Chef.

Chef jacket: have long sleeves to protect your arms and is double breasted to protect the body even more from spills, slashes, heat and steam. The double breasted jacket have two flaps that can be changed for example if the front of the jacket become soiled then the dirty flap can be hidden underneath the clean flap in order to create a better appearance.

Pants: must be long in order to protect your lower body and legs.

Shoes: must be high-quality, supportive and protective because it must support you for very long hours of standing every day. Hard leather shoes with slip-resistant soles are recommended, both for support and protection.

Some Cooking Methods:

1.     Blanching:

This is the treatment of spinach, peas and beans, in other words green vegetables, that preserve chlorophyll and break down plant acids. It also remove natural bitterness from strong flavoured vegetables, onions and cabbage families.

2.     Boiling:

Cooking of food in rapid boiling water or other liquids.

It is also applicable to simmering of vegetables and meat.

  

 3.     Deep Frying:

Food that are being totally submerged in oil at 160˚C -180˚C. The food must be dry and at room temperature before putting it into the hot oil to prevent the oil from splashing.

4.    Shallow Frying:

When food is put into oil just covering half the medium of the food.

   
.
   5.    Sautéing/ Sauter:

Quick frying of food in a pan with little oil, medium to high heat.

6.    Gratinating:

Food prepared au gratin has a high fat content and is browned on the surface. For example gratinating cheese on the pizza.

   

 7.    Baking:

Cooking food in dry air, moistened by its ingredients.

8.    Roasting:

Cooking food in dry heat at 150˚C – 175˚C.

4 Vegetable Cuts:

First we had a class of knives skills  where we learned how to use knives safely and how to work with knives as well as how to hold knives right and how to cut right with knives. Then we’ve learned this 4 vegetable cuts:

1.    Chiffonade:

This is used when cutting leafy vegetables in fine stripes.

2.    Julienne:

Matchstick cuts that are 2mm x 3cm.

3.    Brunoise:

Is cut out of julienne and is 2mm x 2mm cubed/diced.

4.    Mire-Poix:

Rough cuts, size and shapes are less important. Is used for stocks, soups and sauses.

The different kinds of Cutting Boards:

We use different kind of cutting boards for different kinds of food during food preparation in order to prevent cross contamination between food and to ensure that food is hygienically save.

         

Red : For Raw meat.

Yellow: Chicken and Poultry.

Brown: For Cooked meat.

White : For Bread and Dairy.

Green: For Fruits and Vegetables.

Blue: For Fish and shell fish.

Mini Fruit Filled Doughnuts

Some of the food items I’ve made during my course in the kitchen:

<--Basic Green Salad

          

         Biltong salad-->

 <--Chicken salad

<--Brie and Blue cheese salad -->

<--Cabbish Salad

Basic Flat Bread with Cheese -->

 <--Baking pancakes

     Potato salad -->

<-- Baking Pizza



Working in the Bakery: