indian theme

hye,hye and hye,hehe..last week our f & b class is about theme of menu card. we must setting the table based on our theme and like our last post, our theme is indian!..so this is our picture in the class :D

menu card

assalamualaikum!..our next post is about menu card that we have create,hehe..many theme that have been given to us such as indian theme, france, japan, indochina, chinese and more..can you guess what theme that we got??...we got indian theme,ammmahh..it quite interesting because we can know about indian food and their name that we have never know before this..soooo,this is our menu card!

FISH FILLET

ASSALAMUALAIKUM,

Alhamdulillah.. we just have a few weeks left to complete Food and Beverages for this semester. Too many thing we learn in this class. Thanks lecturer :)
so, this week we learned about " How to Fillet Fish In Front of Guest ". This is our first time fillet fish in proper way..

First, we need...

• Steam Fish (Seabass)
• Cutleries. (fish knife, fork, spoon)
• Service plate (to place the fish that already fillet)

Steam fish , serving plate , cutleries

our lecturer ask us to steam fish at home and bring it to class. Why we have to steam the fish?. Because steam fish is more soft than fried fish. So, it can be more easier to fillet.

Why we used fish knife?.Because fish knife have tapering at the end. So, it make easy to find the small fish bone.

Fish Knife 

Why we have to do it properly?. Because we have to do in front of guest. So, we show a techniques that we have.

To Fillet Fish, we have a procedure that we have followed. So, enjoy the movie :)

this is a tutorial about fish fillet....

Alya husna mustafa :)

FRUIT CUTTING ( ORANGE ) SYAFFIQ

POST BY ZULFAHMI AND SYAFFIQ

FRUIT CUTTING ( BANANA ) ALYAA HUSNA

POST BY ZULFAHMI AND SYAFFIQ

FRUIT CUTTING ( KIWI ) ROZI HASMIZA

POST BY ZULFAHMI AND SYAFFIQ

FRUIT CUTTING ( APPLE ) BY ZULFAHMI

POST BY ZULFAHMI AND SYAFFIQ

WALDORF SALAD

POST BY ZULFAHMI AND SYAFFIQ

SALAD TOSSING PART 2

SALAD TOSSING FROM GROUP 8 PART 1

POST BY ZUL AND SYAFFIQ

these are the ingredients for fine dining live cooking....

SETTING TABLE FROM GROUP 8

PRESENTER 1: ROZI HASMIZA BINTI IBRAHIM (GLASS WHIPPING)

WHIPPING INTRODUCTION

WHIPPING INTRODUCTION.. IM SORRY IF THE VIDEO QUALITY IS BAD.....

SETTING TABLE GROUP 8 PART 3

THE PRESENTER 2: MUHD ZULFAHMI BIN CHE MAZLAN
WE SORRY IF THE VIDEO QUALITY IS BAD BECAUSE THE ORIGINAL VIDEO IS SO BIG... HOPE THE INFORMATION WILL HELP AND GUIDE YOU IN THE FUTURE... THANK YOU!

TABLE SETTING GROUP 8 PART 4

THE PRESENTER 3 : NUR ALYAA HUSNA BINTI MUSTAFA
WE SORRY IF THE VIDEO QUALITY IS BAD BECAUSE THE ORIGINAL VIDEO IS SO BIG... HOPE THE INFORMATION WILL HELP AND GUIDE YOU IN THE FUTURE... THANK YOU!

VIDEO SETTING TABLE GROUP 8 PART 5

THE PRESENTER 4 :MUHAMMAD SYAFFIQ BIN ALWI
WE SORRY IF THE VIDEO QUALITY IS BAD BECAUSE THE ORIGINAL VIDEO IS SO BIG... HOPE THE INFORMATION WILL HELP AND GUIDE YOU IN THE FUTURE... THANK YOU!

NAPKIN FOLDING FROM GROUP 8 MEMBERS

                                                                                                       Post by:Muhammad Syaffiq bin alwi
                                                                                                                  Muhd Zulfahmi Bin Che Mazlan

PROCEDURE OF LAYING TABLE CLOTH AND CHANGING TABLE CLOTH

                                                                                                  Post by: Muhammad Syaffiq bin Alwi
                                                                                                               Muhd Zulfahmi Bin Che Mazlan

PROCEDURE HOW TO OPEN AND CLOSE TABLE STAND

THIS IS HOW WE OPEN AND CLOSE TABLE STAND... HOPE THE PROCEDURE WILL HELP YOU IN THE FUTURE........ THANK YOU... post by MUHAMMAD SYAFFIQ AND MUHD ZULFAHMI

NAPKIN FOLDING

Napkin is a cloth used at the table for wiping the mouth and fingers while eating. It is usually small and folded, sometimes in difficult designs and shapes.

Napkin folding is the art of folding table napkin for neatness and beauty uses. It is also to add a creative package for table setting.

This is the 10 type of napkin folding..

THE ROSE FOLD

step 1:lay the napkin.
step 2:fold the two right corner of the napkin of the tips rest at the center.
step 3:fold the remaining two corners of the napkin such as step 2.
step 4:folding the outer corners in so they meet at the corner.
step 5:flip it over.
step 6:fold the corners in so they meet in the center.you can place glass at the center of the napkin.
step 7:while remaining the downward pressure,reach underneath each corner and pull out the flaps to create petals.
step 8:remove the center weight and your rose napkin are done!


THE LILY GOBLET FOLD

step 1:lay the napkin.
step 2:fold in half and orient the open end towards you.
step 3:fold the napkin into quarters.
step 4:accordian-fold the entire napkin from corner to corner,keeping the open end at the top.
step 5:fold the napkin in half.
step 6:tuck the napkin into the glass.the glass is based on your choice.
step 7:pull apart the loose corner sticking up so they are evenly distributed.




THE BIRD OF PARADISE FOLD

step 1:lay the napkin.
step 2:fold the napkin in half.
step 3:fold the napkin in quarters.
step 4:fold the napkin in diagonally,creating a triangle.
step 5:orient the triangle so the open tip is facing away from you.
step 6:fold the right corner diagonally towards you. laying it down along the centerline of the triangle,making a new tip pointing towards you.
step 7:do the same with the left corner,diagonally towars you.
step 8:fold the tips so that you have your original triangle shape back.
step 9:fold the triangle in half by bringing the center seam toward you and allowing the ends to fall.
step 10:pull up the four 'flaps'created by napkin corners.

THE CROWN FOLD

step 1:fold the napkin in half diagonally.
step 2:orient the napkin so the pointing away from you.
step 3:fold the right-corner up so that the point rest directly on top of the middle-corner.
step 4:repeat step four on the other side,bringing the left-most corner up to meet middle corner,creating a diamond shape.
step 5:fold the bottom of the napkin up about 2/4 of the way.
step 6:fold the smaller triangle down so the point rest on the near edge of the napkin.
step 7:curl the left and right sides of the napkin up so they meet in the middle and tuck one into the other.
step 8:stand it up and tug it at needed to even it up and rounfd it out.

THE BISHOP'S HAT FOLD

step 1:fold the napkin in half so that the open end towards you.
step 2:fold the far-right corner diagonally towards you,resting the point in the center of the side closest to you.
step 3:fold the near-left corner diagonally away from you,resting it so that it lays right next to the previous fold.
step 4:flip the napkin over and orient it so it points to the far-left and to the near-right.
step 5:fold the bottom half of the napkin up and away from you,laying it so the far edges run on the top of one other.
step 6:reach underneath of the napkin and pull out the flap on the right,making the near side come to two points.
step 7:roll the left half of the left triangle over and tuck it's end underneath the right triangle.
step 8:flip the napkin over,points pointing away from you.
step 9:fold the right triangle to the left,tucking it's end into the other triangle.
step 10:open up the hat and press the material inside down to fill it out so that it become circular.


THE STANDING FAN FOLD

step 1:fold the napkin in half orient the open end towards you.
step 2:fold the napkin like and accordion starting at either narrow end.leave one end with 2-3 inches of unfolded napkin to support the standing fan.
step 3:fold the napkin in half with the accordion folds on the outside.
step 4:grasp the unfolded corner where they meet on the open end and fold them in diagonally,tucking them under the accordion fold.
step 5:open in and stand it up.




THE FLEUR THE LYS GOBLET FOLD

step 1:fold the napkin in half diagonally.
step 2:orient the napkin so the open end towards you.
step 3:fold the bottom up so the tips overlaps the far edge by about an inch.
step 4:accordion fold the entire napkin from left to right.
step 5:grasp the base and insert it into a glass.







THE ROSEBUD FOLD

STEP 1:fold the napkin in half diagonally.
step 2:orient the napkin so the open end point away from you.
step 3:fold the far-right corner up diagonally so that the point rest on top of the far corner.the edge of this new flap should lay right on the center line.
step 4:repeat step 3 on the other side,bringing the left most corner up to meet the far corner,creating a diamond shape.
step 5:flip the napkin over while keeping the open end pointing away from you.
step 6:fold the bottom of the napkin up about 3/4's.
step 7:flip that napkin over.
step 8:curl both sites up so they meet in the middle and tuck one into the other.
step 9:stand it up and straighten it out.

THE NAPKIN RING FAN FOLD

step 1:fold the napkin in half and the re-open it,leaving a crease in the center.
step 2:accordion fold the napkin up to the crease,ensuring that the final fold rest nicely on the crease.
step 3:finish the accordion-folding the napkin.
step 4:fold the fan in half.
step 5:insert the folded end into a napkin ring.

THE DIAMOND FOLD

step 1:fold the napkin in half and orient the open end towards you.
step 2:fold the napkin into quarters.
step 3:fold the top most layer of the napkin in half diagonally,up and to the left.
step 4:fold the next layer of napkin diagonally up and to the left,stopping slightly before the last fold to create an even,staggered effect.
step 5:repeat by folding up the next layer of napkin to a point just before the last one.
step 6:and one last time with one last layer.keep them as uniform as you can.
step 6:fold both sides of the napkin under and in to create an even,staggered diamond effect on the napkin.press it down as flat as possible.

TASK IN MISE EN PLACE

TASK IN MISE EN PLACE 

1. SIDEBOARD PREPARATION 
A sideboard is an item of furniture traditionally used in the dining room for serving food, for displaying serving dishes such as silver, and for storage. It usually consists of a set of cabinets, or cupboards, and one or more drawers, all topped by a flat display surface for conveniently holding food, serving dishes, and even lighting devices. The overall height of the tops of most sideboards is approximately waist level.

 

2. NAPKIN FOLDING 
Napkin folding is a type of decorative folding done with a napkin. It can be done as art or as a hobby. Napkin folding is most commonly encountered as a table decoration in fancy restaurants

3.CLOTHING PROCEDURE

4.TYPE OF COVER 

Standard Linen

This is the most common type of linen used at restaurants. It is made of quality cotton with a higher thread count and is usually in plain colours. Many restaurants avoid heavy embellishments as they do not want to create a gaudy look in their establishments. Standard linen is durable and can be cleaned easily.

Table Runner

Some restaurants like to use a matching table runner. Linen is the fabric of choice for restaurant owners because of its elegance and low costs. This type of table line usually comes with higher absorption powers as utensils and dishes are often placed on the runner.

Service Table Linen

A relatively coarse type of linen may be selected for the service table. This step is taken to avoid the spillovers from penetrating into the table surface. Service table linen comes in equally diverse varieties and is used in place of standard table linen in some restaurants.

Kitchen Table Linen

A nicely spread linen on a kitchen table creates a good ambience. Some establishments place linens on kitchen tables to enhance the décor of the place. Others use it as a core kitchen item and as a protective layer to avoid stains on marble tops and wooden tables.

Of all types of table linen, the one spread on the guest table needs maximum attention. You should choose it wisely so as to impress your patrons with your aesthetic sense.

5.CENTER PIECE 
A centrepiece is an important item of a display, usually of a table setting. Centrepieces help set the theme of the decorations and bring extra decorations to the room. A centrepiece also refers to any central or important object in a collection of items.



6.BRIEFING 
Mission briefing, a conference before a major event to announce/agree upon the major information and actions necessary to complete the mission

BY MUHD ZULFAHMI......... :-)

TASK 1
JOB SPECIFICATION

1. RESTAURANT MANAGER

Restaurant managers ensure that restaurants operate efficiently and profitably while maintaining their reputation and ethos. They must coordinate a variety of activities, whatever the size or type of the outlet. Managers are responsible for the business performance of their restaurant, as well as maintaining high standards of food, service, and health and safety.
Restaurant management combines strategic planning, shift pattern organisation and day-to-day management activities. Depending on the nature of the outlet, the role may have creative aspects, particularly in marketing and business development.
As a key role within the hospitality industry, restaurant management may be fast-paced, highly demanding and very rewarding.

2. WAITER

•  To ensure that the service is at all times performed in a professional manner and to the style as      specified by the Restaurant Manager. 

• To be fully conversant with every dish served in the Restaurant and to provide explanations if    requested. 

• To communicate with other Restaurant staff and departments. 

• To make sure that Company Policy and the Vision Statement are followed and utilised at all times. 

• To be aware of all services offered in the Hotel. 

• To ensure that all guests’ wishes are met so far as is reasonably possible. 

• To do mise en place, cleaning and service in the Restaurant. 

• To ensure that all tasks set are completed in the time allocated and to the standard set by the   Company. 

• To transport and serve Room Service to the standard laid by the Company. 

• To ensure that all dishes are transported to the Restaurant and that the station is clean and clear  throughout the service. 

• To report all comments/complaints/problems to the Chef de Rang. 

• To liaise with the Chef de Rang to ensure that the preparations and mise en place are correct and    to the standard set by the Company. 

• To assist the Chef de Rang in ensuring the station is ready for service. 

• To ensure that you are fully aware of the location of each room in the Hotel and of the quickest   way to reach them. 

• To ensure that all trays taken to the rooms are checked by the Head Waiter before being delivered. 

• To use guests’ names at all times. 

• To ensure that service is discrete and efficient at all times. 

• To ensure that you attend all trainings, briefings and meetings. 

• To be fully aware of the Hotel’s fire safety procedures and Health & Safety regulations. 

3. 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

4. RUNNER

• Fills requisitions and enters transfers for all locations 

• Rotates inventory practicing FIFO 

• Maintains inventory and stock of all supplies at all locations 

• Maintains rules and regulations of Health and Sanitation Laws, as well as safe transfer/storage 

• procedures 

• Maintains and organized and clean storeroom. 

• Enters transfers into quest daily

5. STEWARD

Opening Duties:  

1. Sign in on the timesheet and check the communications binder or board for announcements and memos; 

 2. Ensure all equipment is clean and in good working order; 

 3. Check all chemical levels and inventory; 

 4. Wear all PPE as according to Canad Inns standards; 

 5. Review Banquet Event Orders;  

6. Set up stations. 

  Shift Duties:  

1.  Adhere to all sanitation guidelines;  

1.  Assist the Cooks and Servers as necessary; 

1.  Dispose of waste; 

1.  Ensure all items are clean according to sanitation guidelines

1.  Maintain a clean and organized work area; 

1.  Monitor proper tank temperatures and chemicals; 

1.  Record all breakage. 

 Closing Duties:  

1. Complete day-end dishwasher maintenance; 

 2. Clean all soiled items; 

 3. Dispose of all broken items in the proper area;  

4. Remove trash and waste;  

5. Clean, sanitize and close workstations.

6. HOSTESS

The responsibilities of the hostess include monitoring the open dining sections of the restaurant for empty and cleaned tables, estimating wait times for guests, monitoring the guest waiting list, and ensuring that the needs of the guests are met while they are waiting. The hostess is often responsible for answering the telephone, booking reservations and moving tables together to accommodate large parties.

BY MUHAMMAD SYAFFIQ