Page 4 - Waiter-Learner Manual (ENGLISH).indd
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FOOD AND BEVERAGE SERVICE - LEARNERS MANUAL
3.2 Carrying Plates 33
3.3 Dispose of damaged or broken crockery 34
3.3.1 Cutlery 34
3.4 Restaurant Linen 35
3.4.1 Types and purpose of linen: 36
3.5 Restaurant Furniture 37
3.6 Bar and Bar Equipment 38
3.7 Handling glassware 41
3.7.1 Dispose of damaged or broken glassware 44
3.8 Using a Tray 44
3.8.1 Carrying a Tray 44
3.8.2 Unloading a Tray 45
MODULE 4: RESTAURANT MENU 47
4 Introduction 48
4.1 Menu 48
4.2 Types of Menu 48
4.2.1 Components of Menu 50
4.3 The French Classic Menu Sequence 51
MODULE 5: BEVERAGE AND TOBACCO 55
5 Introduction 56
5.1 Beverage 56
5.1.1 Non-alcoholic Beverage 56
5.2 Tea 57
5.3 Coffee 58
5.4 Service of Tea and Coffee 61
5.5 Mocktails 61
5.5.1 Service of non-alcoholic beverage 61
5.6 Alcoholic Beverage 62
5.6.1 Spirit 62
5.6.2 Whisky 64
5.6.3 Gin 64
5.6.4 Vodka 64
5.6.5 Rum 64
5.6.6 Brandy 64
5.6.7 Tequila 64
5.7 Beer 65
5.7.1 Serving Beer 66
