HospStudies Survival Kit

KAAPSE WYNLAND ONDERWYS DISTRIK GASVRYHEIDSTUDIES OORLEWINGSGIDS

AUGUST 2022 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY 31 1 2 3 4 5 6 7 8 HOLIDAY 9 WOMEN’S DAY 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 SEPTEMBER 2022 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30

Nutrition and Menu Planning Hygiene: Food borne diseases (carried by food) The principles of menu planning • How do they spread? People at risk - Awareness of ingredients that causes allergic reactions, or are a health risk • Causes/ sources, incubation period, transmission - Planning menus for formal dinners and banquets (four courses) • Possibilities in the food and beverage environment, • Symptoms Cocktail functions - Hepatitis A (infective jaundice) • Why and when are cocktail functions and finger lunches served? - Gastroenteritis • Advantages and disadvantages of cocktail functions and finger lunches - Cholera • Preparing venues for cocktail functions and finger lunches • The HIV/AIDS and tuberculosis risk and the impact on the • Choice of suitable snacks for cocktail functions and finger lunches workforce • Plan menus for cocktail functions and finger lunches. • Number of snacks per guest Commodities Preserved food • General rules for preparation, presentation and serving • Uses and advantages of preserved food • Methods for food preservation Food and Beverage Service • Techniques for preserving food at home for chutney, jam, • Preparing venues and setting tables for formal four course dinners • Opening and closing mise-en-place chakalaka, sauces, lemon curd, fruit (crystallised, bottled) • Handling guests etc. • Costing • Labelling of preserved products. Wine Desserts • Classification of wine types, to give advice or assist guests • Classification and description - Still wine: red, white, rosé - Hot: baked, steamed, boiled, fried, etc. - Sparkling wines - Cold: custards, starch, jelly, mousse, etc. - Alcohol-free, de-alcoholised and low-alcohol wines - Frozen: sorbet, ice cream, etc. - Fortified wines (sherry and port) - Hot and cold meringue as a dessert • Matching food and wine. Interpreting a wine label. • Techniques • Storing of wine • Quality characteristics of product, • Regulations for selling wine with meals on premises • Presentation: filling, glaze, toppings, sauce, decorations (chocolate and sugar work) Non-alcoholic Beverages • Storage conditions and temperature • Dispensing bar beverages: waters, squashes (cordials), juices, syrups • Traditional desserts • Cocktails: general rules for mixing cocktails • Beverage control in the restaurant: administration, stock control Gelatine • Serving non-alcoholic beverages: glasses, service temperature • Types of gelatine available • Serving tea and coffee, dispensing bar beverages and cocktails • How to use gelatine • Serving wine: basic beverage and wine list for a restaurant • Handling of Gelatine mixtures • Red, white, sparkling wine: glasses, service temperature, serving • Factors to ensure a successful product • Regulations for the sale and service for on-premises consumption of wine with meals • Factors influencing gel formation Sectors and Careers Vegetarian The Hospitality Industry’s contribution to the South African economy • Classification of vegetarians • Revenue-generating areas within an accommodation establishment (guest and function • Reasons for being a vegetarian rooms; food and beverage; bars; laundry) • The use of legumes/pulses • Non-revenue generating areas within an accommodation establishment (front office; • Preparation and cooking of legumes marketing; human resources; finance; laundry; maintenance; security) Pastry Careers in the Hospitality Industry • Types: short (plain, sweet), puff, frozen pastry (phyllo, • Ancillary or support positions in a hospitality establishment puff, short, purr) • Roles and responsibilities of each • Ingredients and proportions • The interrelationship between them: sales and marketing, finance/ accounting, security, • Techniques and general rules for preparing pastry human resources • Uses Self – employment • Factors to ensure a successful product • Entrepreneurship • Quality characteristics of end product • Opportunities for sustainable self-employment in food and beverage • Storage conditions • Define entrepreneurship • Entrepreneurial opportunities in food and beverage, such as baking, home industries, Choux Pastry function catering, children’s birthday parties, novelty cakes, meals-on-wheels etc • Ingredients and proportions • Developing and evaluating a basic business plan for small-scale entrepreneurial • Choux pastry technique opportunities • Cooking methods • Factors to ensure a successful product Marketing • Quality characteristics of product - Marketing concepts and terminology: 5P marketing mix (product, promotion, price, • Products prepared from choux pastry place/ point of sale, people/target market) • Presentation - Designing and presenting a basic marketing tool (leaflet, poster, brochure, • Storage conditions and temperature advertisement) - to promote a local hospitality product (such as a meal, function, restaurant, Meat accommodation establishment), • Types of red meat (lamb and mutton, veal, and beef) - which may contribute to the local economy • Identification of primary cuts on the lamb and beef carcasses Professionalism in the Hospitality industry • Pork: characteristics of pork meat • Professional appearance, attitudes, ethics and values in the preparation and service of • Game food and beverages: Alertness, cooperativeness, honesty, integrity, etc… • Characteristics of game meat • Employer and guest expectations in the food and beverage industry • Offal: liver, kidney, tongue • Concepts: Customer care and service excellence • Factors influencing quality of meat • Reasons why service differs from one organisation to another • Characteristics of good quality meat • Storage temperature and conditions Computer operations in the Hospitality industry • Preparation methods, cooking methods and effect of heat • The use and benefit of computers in the administration of kitchen and restaurant • Specific uses of steak (rump, T-bone, fillet, tournedos, operations, purchasing, stock control systems, electronic point-of-sales systems (POS), medallions, porterhouse, and club) and kebabs, crown roast, menu planning, menu analysis noisettes • Rooms division: reservations, guest check-in and check-out • Specific cuts for stewed and braised meat and mince • Benefits: cost and time saving, better control, etc… • Portion control or serving sizes • Accompaniments

Plated Silver Styles of service Gueridon Al la Carte Buffet/Carvery Types of Lacto Table D Hote menus Consider Vegetarians Ovo Lacto-ovo Banquet Vegans MENU PLANNING Pesco Allergens Diabetes Must take into consideration Heart disease / Cholesterol Jewish (Kosher) Religion Hindu Moslem (Halaal)

Draw table layout here SETTING UP Quotation WHEN AND WHERE Table set up DISADVANTAGES COCKTAIL ADVANTAGES FUNCTIONS FOOD SERVED Wines Cocktails DRINKS Beers Mocktails Ciders

PAX TERMINOLOGY PREPARING VENUE FOR Opening mise-en-place A 4-COURSE MENU Function/Quotation form Revenue-generating Closing mise-en-place AREAS OF A BUSINESS FOOD AND BEVERAGE Non-generating SERVICE Clearing techniques PROFESSIONALISM HANDLING DIFFICULT GUESTS/CRISES