TASK 1 - JOB SPECIFICATION

Assalamualaikum and hye guys. We have been given a task for our F&B class. This is our first class's task. This is our task :

TASK 1 :
You need to find out the job specification for the personnel below :
1. Waiter
2. Runner
3. Hostess
4. Steward
5. Bartender
6. Sommelier

JOB SPECIFICATION :

1. WAITER/WAITRESS

 

-> A waiters job is to take the order of a customer, pass the order to the chef.
-> A waiter needs a range of qualities and attributes, including a pleasant personality, honesty, efficiency and      punctuality.
-> Always be fastidious about self-presentation and personal hygiene.

-> A professional waiter will also have a good knowledge of the products being served, what they consist of      and how they are presented. 

- Duties of the Waiter :

   The work of the waiter includes :

• Preparation and maintenance of the work area
• Maintaining good customer and staff relations
• Making recommendations and assisting guests in making selections
• Order taking and recording
• Service and clearing of food and beverages.

2. RUNNER

-> Food runner usually work as augmentation and assistance to the waiter-staff and are required to deliver     food to the tables. 

-> Food runner should the most importance that they know what the dish is supposed to look like               because may be required to answer questions about the food and the facility’s service while serving the     food.

-> They are also required to perform some secondary tasks such as cleaning tables, bussing tables, filling       glasses, at times taking orders and even assisting the kitchen staff in maintaining their work areas. 

-> Food runners need to be extremely efficient and detail oriented along with a courteous manner as they     are always in direct contact with the customer.

- Duties of the Food Runner :

• Greet guests as they enter into premise

• Provide preliminary information regarding menu

• Describe dishes to customers

• Deliver food to tables

• Check food for accuracy

• Prepare soups and salads when required

• Replenish food and beverages

• Take additional orders when required

• Bus and clear tables

• Clean tables and work areas

• Wash dishes and assist in food preparation

• Transport trays of soiled dishes

3. HOSTESS

-> Host or hostess are in charge of making reservations and greeting guests when they arrive at the                    restaurant. 

-> They also seat the guests and make sure that they enjoy their meal.

-> Hosts and hostesses must make the guest comfortable while they wait for the dish.  

- Duties of the Hostess :

• Greet guests and patrons personally and on the telephone
• Offer appropriate seating arrangements
• Present menus and take orders
• Ensure the quantity of menus is sufficient to cater to the number of guests
• Relay orders to the kitchen and ensure all orders are filled in a timely and accurate fashion
• Set up dining rooms and make reservation arrangements
• Maintain clean and organized tables and work area
• Assist room service when and as needed
• Manage event related work including setting up tables and maintaining both exterior and interior of the restaurant

The host and hostess stand near the restaurant entrance so they can greet guests as they arrive and then seat them at tables. (© Don Mason/Corbis.)

4. STEWARD

Stewards keep the dining area clean and orderly

-> Basic maintenance and cleanliness of the kitchen and dining area is the responsibility of the Steward.

- Duties of the Steward :

• Steward keeps equipment clean, sanitary and in good repair.
• They may be responsible for cleaning dishes, utensils and the cooking equipment.
• A steward may also be responsible for the turns as old customers leave and new ones arrive.
• The steward replaces tablecloths and returns the tables to their original settings for new guests.
• A steward may be responsible for accepting these deliveries and placing the goods in the proper plcace and order inside the kitchen. 
• A trusting chef may allow a steward the responsibility of "mise en place", meaning the general setting of their work areas with the proper pots, pans, kichen utensils, sauces and condiments.
• After hours, the steward may be assigned cleaning projects to keep the food storage, cooking and preparation areas in good shape. 
• The steward cleans up spills and removes any broken glass, keeping the public areas safe and free of obstructions. 
• Wait staff may need assistance with moving tables and chairs, setting up highchairs for infants or assisting the disabled.

5. BARTENDER

-> Bartenders mix and serve beverages and drinks. 

-> They are usually employed by restaurants, hotels, bars, taverns, banquet halls and other hospitality                establishments.

-> Supervisors of bartenders are included in this unit group. They might be known as a Bar Attendant or Bar      Steward.

Following are some specific job duties and tasks for bartender :

• Take beverage orders from servers or directly from guests or patrons
• Mix ingredients, for instance; soda, sugar, bitters or fruit juice
• Collect cash for beverages or drinks served and record sales
• Maintain record and control of bar stock and arrange supplies
• Mix drinks, water and other components to get ready cocktails and other drinks
• Clean glasses and additional utensils
• Sanitize ice tanks, coolers, and other bar tools
• Serve beverages and food
• Order bar supplies
• Place bottled merchandise and glasses to make a smart display
• Clean bar area and wash glassware
• Replace drink tanks as they are finished
• Serve snacks to patrons seated at the bar
• Slice and pit fruit for garnishing drinks
• Prepare appetizers, for instance; cheese, pickles, and cold meats

6. SOMMELIER

-> A sommelier or wine steward
-> A trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in        all aspects of wine service as well as wine and food pairing. 
-> The role is much more specialized and informed than that of a wine waiter. 
-> In fine dining today the role is strategically on a par with that of the executive chef or chef de cuisine.

The duties of a wine sommelier include:

• creating or helping to create a wine list
• knowing which wines will best complement items on the menu
• maintaining wines
• ordering wines
• serving wines
• training staff about wine.

A wine sommelier should possess detailed knowledge of the wines in their stock, including:

• grapes used
• regions where the grapes were grown
• vineyards where the grapes were grown
• vintages of the wines.

TASK 2

Assalamualaikum and hye guys..this is our second task..sorry to lecturer because we're late to update this second task..this is our second task :

TASK 2

You need to create portfolio regarding the cutleries,chinaware,glassware,crockery. Include also in the assighment :

-Name of item

-Their function

-Relevant picture

CHINAWARE

-what is chinaware?

- chinaware is vitreous ceramic ware of zero or low absorption after firing that are used for nontechnical applications. 

- chinaware is produced by Clay combustion.  

- can be called porcelain: first, Porcelain raw material must be porcelain clay.

- The main ingredient is kaolin porcelain clay and contains feldspar, quartz and mullite composition; low iron content. 

type of chinaware that being uses in banquet operation :

1.  Bread and Butter plate

2.  Dessert plate

3.  Dinner plate

4.  Soup plate

5.  Tea cup and Soucer

6.  Salad bowl

7.  Chopstick

-carring the food from plate to mouth

-pick a food

8.  Chinese tea cup

-used to serve chinese tea

9.  Tea pot

-used to serve hot water

-used to steep tea

10.Soup bowl

-used to serve soup

11.Rice bowl

-used to serve rice,in chinese term

12.Small plate

-used to describe food which is served in small portion

13.Casserole

-also known as clay pot

-its pretty enough to take from stove table

-the soup will bubble and stay hot while you're eating

14.Oval plate

-used for main course

-used to serve meats,breads,vegetable,fruits,chesse

15.Chinese spoon

-used to slurp the spoon

-also can be used for loose solids such as rice

16.Sauce dish

-used for serve any sauces

17.Chopstick stand

-used to rest or stand the chopstick

18. Soya sauce

-used to serve soy sauces and vinegar

Crockery

What is crockery?

- Crockery is any type of tableware used during meals.
- This includes serving platters, plates, bowls, condiment dishes and any other types of dinnerware.

- Complete the collection with suprising pieces such as a, sugar bowl, egg cups.

- Complete the spread withplenty of serving utensils or cutlery, enough for each dish or guest.

1. Butter dishes

- Butter dish will hold one stick of butter or margerin, keeping butter fresh and reducing absorbtion of refrigerator odours.

2.Gravy boats

- Gravy boats will allow your gravy or sauces to be poured easily with style or grace.

3.Jugs

-Jugs is a type of container commonly used to hold liquid.

4.Sugar bowls

- Sugar bowl is a small bowl designed for holding sugar or sugar cubes,to be served with tea or coffee in the Western traditional that is an integral part of tea set.

5.Egg cups

-An egg cup, sometimes, called egg server. Is a container serving boiled egg within their shell.

6.Teapots

-Is a vessel used for steeping tea leaves or an herbal mix in boiling or near-boiling water, and for serving the resulting infusion which is called tea.

7.Bowls

-A bowl is a round, open-top container used in many cultures used to served food, and is also used for drinking and storing other items.

8.Dinnerware sets

-used for setting a table, serving food and for dining.

9.Plates

- A plate is a broad, concav, mainly flat vessel on which food can be served.

-A plate can also used for a ceremonial or decorative purposes.

10.Mugs

-A mug is a sturdily built type of cups often used for drinking hot beverages, such as coffee, tea or hot chocolate.

11.Teacups

-Teacup is a small cup, with or without a handle, generally a small one that may be grasped with the thumb and one or two fingers.

12. Cover plate

-Used as a presentation or showplate in the setting. Can be a simple large plate also used as a service plate or an underplate for service.

13.Large plate (Dinner Plate)

-Used for the main course. Oval plates are sometimes used instead of round ones.

14.Fish plate

-Used for fish, and sweets and desserts.

15.Small (side) plate

-Used for bread and bread rolls, also cake.

16.Soup bowl

-Used for cream soups, also as an oatmeal (porridge) bowl, for breakfast cereals, and as a pasta bowl.

17.Consomme tasse (consomme cup and saucer)

-Used for clear soups. Note that the consomme bowl is always served on a matching saucer.

18.Large soup tureen (with lid)

-Often used for service from a gueridon rather than on the table

19.Coupe

-A stemmed vessel, made of glass, silver, or stailess steel. Used for cocktails (seafood or fruit), desserts, ice cream.

20.Raviere

-Oval or rectangular dish, used primarily for pasta or for presenting hors d'oeuvres.

21.Ramekin

-Comes in various sizes. used for baked eggs, custards and souffles.

22.Demitasse and saucer/small coffee cup and saucer

-Used for coffee. (Demi-tasse is French for 'Half-cup')

23.Hot water pot

24.Milk or cream jug

25.Salad bowl (individual)

                        (for table service)

individual

table service

26.Saladier or salad plate

-Cresent-shaped, used for salad or sometimes vegetables.

27.Snail (escargot) plate

28.Salt and pepper set

29.Pepper-mill (grinder) and salt mill.

30.Sugar shaker (caster) (also called a dredger or sifter)

31.Plate cover (cloche)

-Flat plate cover

-Dome

32.Bud vase

Cutlery

1.Large fork

-used as main fork or joint fork-

2.Large knife

-used as main knife or joint knife-

3.Small fork

Fruit fork

Entree fork

Pastsa fork

Salad fork

4.Small knife

-side knife (for buttering bread or spreading plate)-

-Entree knife-

-Cheese knife-

-Fruits knife-

5.Steak knife

-serrated knife edge-

6.Fish knife

-used for fish-

-serving delicate or large item-

7.Fish fork(webbed fork)

-used for fish-

8.Service spoon

-A tablespoon is a type of large spoon usually used for serving

9.Pudding/Dessert spoon

-Used for dessert or pasta

10.Soup spoon

-A soup spoon is a type of spoon with large or rounded bowl used for consuming soup

11.Teaspoon

-uesd for tea,cocktail,ice cream,Dessert coupes,Sugar spoon

12.Coffee spoon.

OTHER CUTLERY ITEMS SOMETIMES PLACED ON THE TABLE

1.Parfait or sundae spoon.

-Used for desserts and ice cream.

2.Grapefruit sppon.

3.Pastry fork

4.Oyster fork

5.Snail (escargot) fork

6.Snail (escargot) tongs

7.Lobster picks

8.Lobster cracker

9.Tea-strainer

10.Sugar tongs

CUTLERY ITEMS USED FOR SERVING

1.Carving knife

2.Bread knife

3.Gateau (cake) slice

4.Soup ladle

5.Nutcracker

6.Grape scissors

Glassware

what is glassware?

1.Sherry glasses

-Sherry glasses resemble red wine glasses, only they are a bit smaller and are made to hold fortified wines, like port, or wines with a strong aroma.

2.Glass Goblets

-Goblets have a shorter stem than wine glasses, but can still be used to hold wine or sherry. They can also be used to hold water or other beverages.

3.Champagne Glasses

-These glasses are usually fluted with a tall and narrow bowl for holding champagne.

4.White Wine Glasses

- White wine glasses have a smaller rim than the red. 

- have a shorter stem than wine glasses and are designed to hold brandy

BEVERAGE GLASSWARE

1.Beverage Glasses

-These all-purpose glasses can be used to hold any beverage you wish. They come in various sizes, shapes and capacities to fit your dining room needs.

2.Water Glasses

-Water glasses hold anywhere from 5 to 14 ounces of water.

3.Ice Tea Glasses

-Some iced tea glasses resemble regular beverage glasses, while some have stems and resemble wine glass or a goblet. These glasses can be used for iced tea, as well as water or any other beverage.

4. Juice Glasses

-Small juice glasses are great for serving juice at breakfast and brunch. They are smaller than most beverage glasses.

BEER SERVICE

1. Beer mugs and Steins.

-These heavy thick mugs are designed to hold beer without breakage. They have sturdy handles for easier lifting. Beer steins are a special kind of beer mug that originated in German. A beer stein is much like a beer mug, but includes a thumb rest or a lid.

2,Beer Glasses

-Some glasses are specifically designed to hold pints of beer or pilsner and lager beers. Pilsner glasses are flared with the top being wider than the bottom. Pint glasses are perfect for holding water, soda or beers and ciders from the tap.

LIQUOR, COCKTAIL AND MIXED DRINK SERVICE.

1.Hurricane Glasses

-These glasses are shaped like the old-fashioned hurricane lamps, and are designed to hold fruity cocktails and other drink concoctions.

2.Margarita Glasses

-Margarita glasses are usually large with a bowl shape, and sometimes have a smaller bowl below the large bowl for a decorative touch. The glass is wide so that the rim can be coated in salt or sugar to accent the drink.

3.Martini and Cocktail Glasses

-For serving martinis or any other cocktail, use a martini glass or cocktail glass. The triangular bowl shape holds martinis, cosmopolitans, manhattans, and other fun cocktails. They are also great for serving champagne.

4.Rock Glasses

-When a customer asks for a mixed drink served on the rocks, reach for a rocks glass. These small tumblers can also be used to serve mixed drinks and liqueur drinks.

5.Highball Glasses

-These tall glasses are perfect for holding larger cocktails and mixed drinks, like whiskey and soda, Long Island iced tea, a mojito or a Bloody Mary. They can also be used as an all-purpose beverage glass.

6.Old Fashioned Glasses

-These glasses are also known as lowball glasses, and can work as rocks glasses. They are great for holding small mixed drinks like their namesake, the Old Fashioned, or any type of liquor served on the rocks

7.Collins Glasses

-These glasses are designed to hold a Tom Collins mixed drink, but can be used to hold any number of mixed drinks. They resemble highball glasses, but highball glasses are usually shorter and wider.