NSS Enriching Knowledge for the Tourism and
Hospitality Studies Curriculum Series: (2) Compulsory Part II: Introduction to Hospitality – Workshop on Food
and Beverage Service Principles
Speakers:
Lecturers of the Department of Hotel,
Services and Tourism Studies, Institute of
Vocational Education (Chai Wan Campus)
Objectives:
The workshop aims at helping teachers to
understand food and beverage service principles such as menu planning, food production, and food
& beverage service.
This curriculum support resource
material is prepared for the learning and teaching of Tourism and
Hospitality Studies.
The usage of this material is restricted to classroom learning and teaching for schools offering Tourism and
Hospitality Studies.
菜單籌劃與設計
Overview:
definition function type
feature
Planning:
principle process content
Menu card design :
design word paper layout page
arrangement colour
各式麵包
~ ~ ~ ~ ~
凱撒沙律
~ ~ ~ ~ ~
雜菜絲清湯
~ ~ ~ ~ ~
香辣牛油大蝦 墨魚汁麵
~ ~ ~ ~ ~
青檸雪葩
~ ~ ~ ~ ~
香煎薄牛扒 炸薯角
~ ~ ~ ~ ~
焗檸檬撻
~ ~ ~ ~ ~
咖啡或茶
~ ~ ~ ~ ~
餐後小甜點
Selection of Breads
~ ~ ~ ~ ~ Appetiser Caesar Salad
~ ~ ~ ~ ~ Soup
Consommé Julienne with Cheese Straw
~ ~ ~ ~ ~ Fish Course
Grilled Prawns with Spicy Butter on a Bed of Squid Ink Pasta
~ ~ ~ ~ ~ Sherbet Lime Sherbet
~ ~ ~ ~ ~ Main Course
Pan Fried Minute Steaks Deep Fried Potatoes Wedges
Seasonal Vegetables
~ ~ ~ ~ ~ Dessert
Freshly Baked Lemon Tart
~ ~ ~ ~ ~ Coffee or Tea
~ ~ ~ ~ ~ Petite Fours
ingredient ingredient
colour colour
word word texture texture
taste taste sauce sauce garnish garnish
food value food value
Selection of Breads
~ ~ ~ ~ ~ Appetiser Caesar Salad
~ ~ ~ ~ ~ Soup
Consommé Julienne with Cheese Straw
~ ~ ~ ~ ~ Fish Course
Grilled Prawns with Spicy Butter on a Bed of Squid Ink Pasta
~ ~ ~ ~ ~ Sherbet Lime Sherbet
~ ~ ~ ~ ~ Main Course
Pan Fried Minute Steaks Deep Fried Potato Wedges
Seasonal Vegetables
~ ~ ~ ~ ~ Dessert
Freshly Baked Lemon Tart
~ ~ ~ ~ ~ Coffee or Tea
~ ~ ~ ~ ~ Petite Fours
Dining Etiquette Dining Etiquette
Basic Table SetupBasic Table Setup
Basic Table MannerBasic Table Manner
The Use of Dining UtensilsThe Use of Dining Utensils
Rest and Finished PositionsRest and Finished Positions
Specific Food Type Etiquette GuideSpecific Food Type Etiquette Guide
Dining Etiquette
Dining Etiquette
Water Goblet
Red Wine Glass
White Wine Glass
Appetizer Knife Soup Spoon
Dinner Knife Butter Knife Appetizer Fork Dinner Fork
Dessert Fork Dessert Spoon Bread Basket
Side Plate Butter Dish
Salt and Pepper Shakers
Show Plate and/or Napkin
Flower Vase
Basic Table Manner (1) Basic Table Manner (1)
Turn off your cell phone or switch it to silent or Turn off your cell phone or switch it to silent or
vibrate mode before sitting down to eat, and leave it in vibrate mode before sitting down to eat, and leave it in your pocket or purse
your pocket or purse
It is impolite to answer a phone during diningIt is impolite to answer a phone during dining
If you must make or take a call, excuse yourself from If you must make or take a call, excuse yourself from the table and step outside of the restaurant
the table and step outside of the restaurant
Basic Table Manner (2) Basic Table Manner (2)
Unfold your napkin and place it on your lapUnfold your napkin and place it on your lap
When you are finished, place it loosely on the table, When you are finished, place it loosely on the table, not on the plate
not on the plate
Keep elbows off the tableKeep elbows off the table
Keep your left hand in your lap unless you are using itKeep your left hand in your lap unless you are using it
Basic Table Manner (3) Basic Table Manner (3)
Don't touch napkin or utensil that have dropped on Don't touch napkin or utensil that have dropped on the floor
the floor
Then, simply and politely ask your server to clean up Then, simply and politely ask your server to clean up and to bring you a replacement
and to bring you a replacement
If youIf you’’re hosting dinner, donre hosting dinner, don’’t serve yourself firstt serve yourself first
Wait until everyone at the table has been served before Wait until everyone at the table has been served before beginning to eat
beginning to eat
The Use of Dining Utensils The Use of Dining Utensils
Pick up silverware from the outside in Pick up silverware from the outside in –– toward your toward your plate
plate
Spoon and Fish knife Spoon and Fish knife –– hold like a pencilhold like a pencil
Knife Knife –– index finger is place on the joint between index finger is place on the joint between handle of the knife and blade of the knife
handle of the knife and blade of the knife
Solids to the left –Solids to the left – Liquids to the rightLiquids to the right
ZZ““bb””readread and and ““dd””rinkrink (B & D rule)(B & D rule)
Never reach across the table for something, always ask Never reach across the table for something, always ask for it to be passed
for it to be passed
Salt and pepper are always passed togetherSalt and pepper are always passed together
Rest and Finished Positions (1) Rest and Finished Positions (1)
The fork would be on the left and the knife on the The fork would be on the left and the knife on the right, this is called the
right, this is called the ““rest”rest” positionposition
After finishing a course, the fork and knife should be After finishing a course, the fork and knife should be placed horizontally across the center of the plate with placed horizontally across the center of the plate with the handles facing right and the knife blade facing the the handles facing right and the knife blade facing the diner
diner
ZZSharp side of knife inward, at the 4:00/10:00 positionSharp side of knife inward, at the 4:00/10:00 position
Rest and Finished Positions (2) Rest and Finished Positions (2)
Once the utensils used, must not touch the table againOnce the utensils used, must not touch the table again
Always rest forks, knives, and spoons on the side of Always rest forks, knives, and spoons on the side of your plate or in the bowl
your plate or in the bowl
Leave plates and glasses where they are, don’Leave plates and glasses where they are, don’t push it t push it awayaway
Specific Food Type Etiquette Guide
Specific Food Type Etiquette Guide
Bread and Appetizer Bread and Appetizer
BreadBread
ZZBreak your bread into bite size pieces and butter it, as you Break your bread into bite size pieces and butter it, as you are ready to eat it
are ready to eat it
ZZEat rolls by tearing off bite size pieces and buttering only oneEat rolls by tearing off bite size pieces and buttering only one piece at a time
piece at a time
Appetizer Appetizer
ZZCut your salad if the leaves are too largeCut your salad if the leaves are too large
Soup Soup
Dip the spoon into the soup, moving it away from the body, Dip the spoon into the soup, moving it away from the body, until it is about two
until it is about two--thirds full, then sip the liquid from the side thirds full, then sip the liquid from the side of the spoon
of the spoon
ZZ Without inserting the whole bowl of the spoon into the mouthWithout inserting the whole bowl of the spoon into the mouth
It is perfectly fine to tilt the bowl slightly to get the last spoonful It is perfectly fine to tilt the bowl slightly to get the last spoonful or two of soup
or two of soup
To eat bread while eating your soup, don't hold the bread in oneTo eat bread while eating your soup, don't hold the bread in one hand and your soup spoon in the other
hand and your soup spoon in the other
When ready to eat a bite of your bread, place the spoon on the When ready to eat a bite of your bread, place the spoon on the under plate, then use the same hand to take the bread to your under plate, then use the same hand to take the bread to your mouth
mouth
Third Course (Pasta) Third Course (Pasta)
PrawnPrawn
ZZ If large shrimp are served on a platter with sauce and no fork, pick up If large shrimp are served on a platter with sauce and no fork, pick up with your fingers, dip into sauce and put to your mouth
with your fingers, dip into sauce and put to your mouth
ZZ When eating shrimp with the tail still on, hold the shrimp by the tail and When eating shrimp with the tail still on, hold the shrimp by the tail and dip it into the sauce
dip it into the sauce
ZZ Eat it in one bite if it is not too large, otherwise, eat it in two bitesEat it in one bite if it is not too large, otherwise, eat it in two bites
PastaPasta
ZZ Spaghetti is twirled on the fork with the help of a spoon to steady it and Spaghetti is twirled on the fork with the help of a spoon to steady it and keep the spaghetti on the fork
keep the spaghetti on the fork
ZZ A knife is not used and pasta is generally not cut, unless it isA knife is not used and pasta is generally not cut, unless it is large such large such as Lasagna
as Lasagna
ZZ It is perfectly acceptable to use a bit of bread and go after the last It is perfectly acceptable to use a bit of bread and go after the last remnants of the sauce on the plate
remnants of the sauce on the plate
Sherbet Sherbet
Refresh your palateRefresh your palate
Tea spoon should be placed on the saucerTea spoon should be placed on the saucer
Main (Entr
Main (Entr é é e) e)
Meat should always be cut with a fork and knifeMeat should always be cut with a fork and knife
Cut your entrCut your entréée one bite at a time but not cut your e one bite at a time but not cut your entrentréée all at oncee all at once
Place the condiment on the edge of your plate and dip Place the condiment on the edge of your plate and dip your food into it but do not smear it with condiments your food into it but do not smear it with condiments
When finished, do place your fork upside down on When finished, do place your fork upside down on your plate along with your dinner knife at 4:00
your plate along with your dinner knife at 4:00
Do not push your dishes away from you or stack them Do not push your dishes away from you or stack them for the waiter when you are finished
for the waiter when you are finished
Dessert and Coffee / Tea Dessert and Coffee / Tea
Dessert should be eaten with a fork and/or spoonDessert should be eaten with a fork and/or spoon
Coffee Coffee ÆÆ brown sugar, coffee creambrown sugar, coffee cream
Tea Tea ÆÆ white sugar, fresh milkwhite sugar, fresh milk
Ask for sugar and milk to be passedAsk for sugar and milk to be passed
Tea spoon should be placed on the saucerTea spoon should be placed on the saucer