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Lecturers of the Department of Hotel,

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(1)

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

(2)

Speakers:

Lecturers of the Department of Hotel,

Services and Tourism Studies, Institute of

Vocational Education (Chai Wan Campus)

(3)

Objectives:

The workshop aims at helping teachers to

understand food and beverage service principles such as menu planning, food production, and food

& beverage service.

(4)

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.

(5)

菜單籌劃與設計

(6)

Overview:

definition function type

feature

Planning:

principle process content

Menu card design

design word paper layout page

arrangement colour

(7)

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

(8)

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

(9)

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

(10)

Dining Etiquette

Dining Etiquette

(11)
(12)

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

(13)

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

(14)

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

(15)

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

(16)

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

ZZbbreadread and and ddrinkrink (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

(17)

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

(18)

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

(19)

Specific Food Type Etiquette Guide

Specific Food Type Etiquette Guide

(20)

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

(21)

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

(22)

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

(23)

Sherbet Sherbet

™™ Refresh your palateRefresh your palate

™™ Tea spoon should be placed on the saucerTea spoon should be placed on the saucer

(24)

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

(25)

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

(26)

~ Thank You ~

~ Thank You ~

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