Name: Margaret Munee Nzioka

ADM NO: 2023HM156075

             

In every practical we had to start by reviewing the attributes of service staff and the safety in the work shop which enabled us to have a reminder of what was expected from us as service staff.

ATTRIBUTES OF SERVICE STAFF

1.      Professional and hygienic appearance

Ø  The standard that service staff portray reflects the standards of the establishment e.g. lack of personal hygiene offends guest about enjoying meal and colleagues avoid working with them i.e. leads lack of harmony in work place

2.      Knowledge of food and drink

Ø  Waiting staff should have a thorough knowledge of all items on the menu and wine list so as to:-

a)      Advice customer on the food and drink content

b)     Advice customers on methods used in making the dish

c)      Advice the customer on the correct drink to accompany a meal

d)     Ensure that the correct cover is laid

e)      Enables that the correct accompaniments are provided

f)       Ensure the correct service of each item

3.      Punctuality

Ø  Punctuality is of utmost importance to all service personnel

Ø  Staffs who report to work late shows lack of interest and respect to the management

Ø  Punctuality should be observed all the time to ensure that duties are done in time and properly

 

4.       Personality

Ø  Waiting staff should have an pleasant  personality

Ø  They must be tactful, courteous, good humoured and of even temper

Ø  They must be able to converse with customers with a pleasant and well spoken manner.

Ø  They should be able to smile at the right time.

 

5.      Attitudes to customers

Ø  Correct approach to customer is of utmost importance

Ø  Must be able to anticipate to customer needs and wishes but not servile (wanting too much to please somebody or obey them).

Ø  Care should be taken when dealing with difficult customers

Ø  Never argue with customer as this aggravates the situation

Ø  All complaints should be referred to someone in authority

 

6.                  Loyalty

Ø  Waiting staff should be loyal to the establishment and its management

( loyal-remaining faithful to somebody or something and support them.)

7.                  Honesty

Ø  If there is trust and respect in a triangle of staff-customer-management relationship then a good working atmosphere is promoted

Ø  This encourages efficiency and team work

 

8.         Good conduct                                         

Ø  All service staff should be well-mannered and respectful to the guest and to senior members of staff

Ø  The staff’s  conduct should be impeccable always (impeccable-perfect or without mistake)

Ø  Should be calm and pleasant, in even in the most trying circumstances

Ø  They should follow the rules and regulations of the establishment to the latter

Ø  Should be able to satisfactorily solve any problems that may arise.

 

9.         Sales ability or salesmanship

Ø  Food and beverage service personnel are technical sales persons and in order to sell effectively, they must have a complete knowledge of all forms of food and drink and their

correct service.

Ø  Should be kept informed by their supervisor of deletions or additions to the menu.

 

10.       Dealing with complaints

Ø  Service staff should have courtesy, tact, even temper and good humour when handling complaints

 

11.       Sense of urgency

Ø  Service staff must develop a sense of urgency so that an establishment maximises the amount of business over the service period.

 

12.  Customer satisfaction

Ø  Service staff should see that customers have all they require and are comfortable with the surrounding

 

13.       Local knowledge

Ø  Service staff should have a knowledge in the area in which they are working as this will help them to advice customers on:-

a)      Various forms of entertainment offered

b)      Places of interest within the area

c)      The best means of transport ton places of interest

 

14.       Liking for the job

Ø  Service staff should be discrete , intelligent, fast  and like their work

 

15.       Modest

Ø  Service staff should be modest in their behaviour especially to the customers and everyone else.

 

16.       Discretion

Ø  A good waiter should never assume that a diner partner is or is not his spouse. The best approach is always to call a female guest ‘madam’ rather than ‘ Mrs. X’. This will avoid causing any embarrassment to any of the parties concerned.

 

17.       Hand writing

Ø  Waiters should make every effort to develop good, legible handwriting

Ø  Illegible handwriting will lead to:-

a)      Delay in service

b)     Wrong orders prepared

c)      Mistakes on guest bill

d)     Unnecessary work to colleagues

e)      Annoyance to customers

 

xviii)    Speech

Ø  Guest expects waiters to be polite, courteous and pleasant and therefore waiters should make a conscious effort to develop a clear manner of speech because communication in his job is generally of verbal nature.

 

xix)      Memory

Ø  A good memory helps to improve performance. It also helps the service personnel to attend to small but important details such as remembering a guest's name or his likes and dislikes regarding food and beverage.

 

 

 

SAFETY IN THE WORKSHOP

This are measures we had to take in order to ensure and maintain safety in the restaurant during service practical.

The safety measure were as follows:

       i.            Wiping the spillages on the flour as soon as they occur to prevent accident of slip on the floor.

     ii.            Proper placing of cutleries on the table during setting of the table to avoid them from falling down as one passes near the table. This helped in preventing accidents life cuts.

  iii.            Keeping the gangways clear for easy flow of work during service practical.

  iv.            Avoiding excessive haste during practical to prevent accident.

     v.            Clearing breakages as soon as they occur accordingly.

 

PRACTICAL ONE

BRIEFING

Briefing was the first thing done before starting then practical. It entailed the safety in the restaurant and hygiene. This helped in maintaining safety and it lead to reduced chances of accidents in the restaurant and also ensured that the sequence of service is followed appropriately.

                              

 

Restaurant requisition

S/NO	ITEM	ISSUES	RETURNS	REMARKS
1.	Soup plates	10	10
2.	Joint plate	10	10
3.	Underliner Plates	10	10
4.	Dessert plates	10	10
5.	Soup spoons	10	10
6.	Joint forks	10	10
7.	Joint knives	10	10
8.	Side knives	10	10
9.	Sweet forks	10	10
10s	Sweet spoons	10	10
11	Water jug	1	1
12	Water glass	10	10
13	Table number	1	1
14	Salt shaker	1	1
15	Flower vase	1	1
16	Table clothes	3	3
17	Slip clothes	2	2
18	Napkins	10	10

 

MENU

LUCHEON MENU                                                       Butternut Soup          xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx                                                                               Chicken Curry                                                     Mashed Potatoes                                                     Creamed Spinach            sxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx                                                                                                    @ KSH.200                                                        Fruit Salad

 

 

TECHNICAL SKILLS         

 

PYRAMID NAPKIN FOLD

 

1.      Lay the napkin face down in front of you.

2.      Fold the napkin in half diagonally.

3.      Rotate the napkin so the open end faces away from you.

4.      Fold the right end up to meet the far corner, ensuring the edge of this new fold lays on the centreline.

5.      Repeat the last step with the left side, folding the left tip up to the far corner, creating a diamond shape with a seam running down the centre.

6.      Turn the napkin over, keeping the open end facing away from you.

7.      Fold the napkin in half by bringing the farthest point of the diamond up and back to the nearest point.

8.      Turn the napkin over again, this time keeping the open end facing towards you.

9.      Fold the napkin along the centre seam and you have a neat, sturdy pyramid. If your napkin won’t stand neatly then you may need a little starch.

                                 

FAN NAPKIN FOLD

1.      Unfold the napkin and lay out as a square.

2.      Fold the square over in two.

3.      Pleat evenly from the bottom to about two thirds of the way up leaving half of the square on the top of the pleated folds.

4.      Fold in half by raising both sides towards you.

5.      Fold the triangle down and any excess from the triangle folded under the fan for support.

6.      Open out and evenly spread the pleated fan.

                                   

 

 

MISE-EN-SCENE AND MISE-EN PLACE

This is done after all the demonstration.

They are carried out to ensure that the restaurant is pleasant, comfortable, safe and hygienic to ensure better environment to accept guest.

They include cleaning the restaurant, dusting the table and chair and side board too. Polishing of equipment to be used in the restaurant. Setting tables and flower vase, e.t.c

This is illustrated to the images below:

 

 

 

Polishing the cutleries with hot water, hence observing safety measure so as not end up having sclads.

Polishing the cutleries and putting them into the storing rack safely to as to prevent occurrence of cuts leading an avoidable accident.

 

 

 

 

Placing the side plate with the side knife on the left hand side of the cover being set. 

 

 

 

Laying  linens on the table( Overlapping table clothes and slip clothe 

 

 

 

 

 

This is illustrated to the images below:   Folding a bishop maître napkin fold.

 

 

 

 

A table set for a luncheon menu, where by the protein served was fish that’s why we put the fish cutleries on the table Below

 

 

Taking the soup plate to the sideboard that have already been cleared from the table.Below

Carrying the loaded tray from the side board to the wash up area.

 

 

 

 

Clearing the water glasses and the napkins from the table after the guests has left the restaurant.

 

 

 

Clearing the table number and the flower vase after the guest has lest. It is done prior to clearance of the table cloth and then slip cloth.

 

 

Cooking goat stew as shown in the picture below:

Pumpkin soup and ready for presentation as shown in the picture below:

Mashing the potatoes to be served as mashed potatoes as shown in the picture below:

Below is an image a readily cooked saute spinach:

The picture below is an image of a  plate of food sampling:

 

Image of me and my classmates cooking the doughnuts:

Mahamri:

Peeling fruits to be used foe preparing the fruit salad as shown in the picture below:

Fried cabbage:

 

### Learner Guide: Cooking Meat and Sauces

#### Introduction
This guide will help you understand the basics of cooking meat and preparing various sauces to enhance your dishes. Let's start with the essentials.

### Cooking Meat

#### Types of Meat
- **Beef:** Steaks, ground beef, roasts
- **Poultry:** Chicken, turkey
- **Pork:** Chops, ribs, bacon
- **Lamb:** Chops, leg of lamb

#### Basic Cooking Methods
1. **Grilling:**
   - Preheat the grill.
   - Season the meat with salt, pepper, and oil.
   - Grill on high heat until desired doneness.

2. **Roasting:**
   - Preheat the oven to 375°F (190°C).
   - Season the meat and place it in a roasting pan.
   - Roast until the internal temperature reaches the desired level.

3. **Pan-Frying:**
   - Heat a pan with a little oil.
   - Cook the meat on medium-high heat, turning once, until browned and cooked through.

4. **Braised:**
   - Brown the meat in a pot.
   - Add liquid (broth, wine) and cover.
   - Simmer on low heat until tender.

#### Internal Cooking Temperatures
- **Beef:**
  - Rare: 125°F (52°C)
  - Medium: 140°F (60°C)
  - Well Done: 160°F (71°C)
- **Chicken/Poultry:**
  - 165°F (74°C)
- **Pork:**
  - 145°F (63°C)
- **Lamb:**
  - Medium: 140°F (60°C)

### Making Sauces

#### Basic Sauces
1. **Béchamel (White Sauce):**
   - Melt butter in a saucepan.
   - Stir in flour to make a roux.
   - Slowly add milk, stirring constantly until thickened.
   - Season with salt and pepper.

2. **Tomato Sauce:**
   - Sauté onions and garlic in oil.
   - Add crushed tomatoes and simmer.
   - Season with salt, pepper, and herbs (basil, oregano).

3. **Gravy:**
   - Use pan drippings from roasted meat.
   - Add flour to make a roux.
   - Stir in broth or stock until thickened.

4. **Hollandaise:**
   - Whisk egg yolks, lemon juice, and water in a bowl over simmering water.
   - Slowly add melted butter, whisking constantly until thickened.
   - Season with salt and cayenne pepper.

#### Flavor Enhancements
- **Herbs:** Basil, thyme, rosemary, parsley
- **Spices:** Paprika, cumin, black pepper
- **Aromatics:** Garlic, onions, shallots
- **Acid:** Lemon juice, vinegar, wine

### Tips for Success
- **Seasoning:** Always season your meat before cooking for better flavor.
- **Resting:** Let meat rest after cooking to retain juices.
- **Tasting:** Taste your sauces as you go and adjust seasoning.

### Practice Recipes
1. **Grilled Chicken with Lemon Butter Sauce:**
   - Grill chicken breasts seasoned with salt and pepper.
   - Make a sauce with melted butter, lemon juice, and parsley.

2. **Roast Beef with Red Wine Gravy:**
   - Roast a seasoned beef roast.
   - Make a gravy with pan drippings, flour, and red wine.

3. **Spaghetti with Tomato Basil Sauce:**
   - Cook pasta.
   - Make a tomato sauce with sautéed onions, garlic, crushed tomatoes, and fresh basil.

By mastering these basics, you'll be well on your way to creating delicious meat dishes and complementary sauces. Happy cooking!