Mieka @ Sondela: 1st week at Food and Beverage Services ...

1^st week @ Food & Bev !i!

Last week Tuesday (16/10/12) I started my Skills course at Food and Beverage Services. It was something to get used to with all the new procedures and terms they use. All the names of the different types of bar glasses still get me confused sometimes but I am definitely learning a lot!

There are several stations in our Food and Bev department. I have had the opportunity to work in the waiter station where Mise en Place is a huge responsibility. Then the coffee station, where I learned the proper way of making cappucino’s with foam or cream, filter coffees and teas. I also had to help set up for different conferences and learned shapes for setting up the tables and chairs for the specific occasion. We also had the chance to see how some cocktails were made and had a taste!.

There are also different types of menu’s we had to learn about. A la carte is a menu with a variety of food at individual prices. Table d’hote is a set menu with a sequence that is usually used at weddings and 5 star restaurants. A Buffet has no sequence and a large variety of foods which the guests dishes up for themselves. The price excludes drinks.

I learned planning plays a very important role in the Food and Bev industry. Factors to be taken into account when planning a function are the menu, pax number, time, type of guests coming and most importantly your checklists, duty list and the amount of staff you have.

Mise en Place (preparation beforehand) can be the following in the Food and Bev department : Setting up of tables, preparing cutlery and crockery, refilling and cleaning of condiments (standard sauces that can accompany most dishes), cleaning all surfaces and making sure they are ready for service, stock take, maintenance checks(to prevent hazards) and then setting up of rosters/ duty lists.

Cappuccino with foam: