Reference no: EM131180255

Part 1-

1. Discuss briefly the administration, and the problems that are encountered in hospital catering. Write up to half a page.

2. Menu planning involves careful consideration if a catering business is to be successful.

• Outline the aims of a menu in an a la carte restaurant in bullet points (up to 5)
• Outline the aims of a menu in a small motel or hotel in bullet points (up to 5)
• What must be considered when planning a menu? (list 5 points and explain their importance in 2-3 sentences each)

3. Write down the three or four course meal you selected from an a la carte menu (in your set task).

Comment on why you consider this a good menu selection.

Write down step by step how you would expect the waiter or waitress to serve this menu, indicating approximate times when you would expect each task to be carried out.

Write half to one page, you can list or use bullet points if you wish.

4. Discuss the waitresses/waiters you saw at work in the establishments you visited in your set task.

Give your opinion on their skills and whether the waiting service was appropriate for the establishment. Be sure to briefly describe the establishments. Write approximately 200 words or less.

Part 2-

1. With the aid of diagrams, explain a process for ordering and recording liquor received into a cellar.

2. Compose a detailed wine list for all liquor and wines to be offered at:

• An expensive a la carte restaurant
• A basic family catering restaurant.

3. How does ale differ to lager? Explain in 2-3 sentences.

4. What is the difference between malt whisky and grain whisky? Explain in 2-3 sentences.

5. List 5 reasons why it is important to know the ingredients/flavours of liqueurs.

6. Name 3 different spirits and list up to 5 ways each might be used differently for alcoholic beverages.

7. Suggest four different alcoholic drinks that are appropriate for each of the following situations:

• Pre-dinner drinks in a hotel lobby bar
• Drinks to accompany a main meal of seafood
• Drinks to accompany a main meal of steak and vegetables
• Drinks to accompany a main meal of pasta
• Drinks to accompany an informal barbeque with a variety of both vegetarian and meat foods.
• After dinner drinks to have at the end of an a la carte restaurant meal.

8. Submit the list you compiled in your set task.

SET TASK-

Visit a supplier of alcoholic beverages. Look at the range of product available and the prices.

Take notes and compile a list of alcoholic products that would be appropriate to be stocked in a small licensed restaurant in your locality. This list should provide adequate variety to meet customer demand without requiring an excessive investment in stock by the restaurant.

Part 3-

1. Create a table with 10 non-alcoholic beverages. Create and fill in columns with the details of presentation, serving container, temperature and accompaniments.

2. Draw up a beverage list (non-alcoholic) for a food and beverage establishment of your choice. Include a brief (paragraph) explanation of why you chose this selection of beverages. Don't forget to detail the type of establishment you prepared the list for.

3. Discuss the role and importance of non-alcoholic beverages in the following settings (write up to one paragraph for each):

• A small cafe´ with a busy breakfast and lunch trade
• A licensed a la carte restaurant
• A black tie catered event.

4. Report on the findings you made in your set task using a table to compare the products and/or up to half a page written discussion.

SET TASK-

Visit a supplier of non-alcoholic beverages (eg. a supermarket). Look at the range of product available and the prices. Take notes and compile a list of non-alcoholic products that would be appropriate to be stocked in a small licensed restaurant in your locality.

This list should provide adequate variety to meet customer demand, without requiring an excessive investment in stock by the restaurant. Be sure to look at different teas and coffees. Write down at least 10 different coffee products and 10 tea products, and note the differences between them (including prices).

Part 4-

1. Suggest and describe the steps you would take in planning, implementing and reviewing training within an establishment of your own choice.

2. In a training program for management trainees, identify the knowledge requirements of a job, with reference to buying, kitchen, restaurant, wines, bars and cellars, food control and banqueting.

3. Identify a job of your own choice, and use it to distinguish between a job description and a job specification.

4. Write up to a 1 page report on what you observed in your set task. Comment on how the personnel might be managed better (if you observed any way this could be done).

5. Discuss the most appropriate reservation/bookings systems as well as cancellation and refund policy for a restaurant compared to a private function catering service. Write up to half a page.

SET TASK-

Visit a restaurant where there are several staff working. The easiest way is to go and have a meal somewhere and observe. Observe how the staff interact. Take notice of who is in charge, and how they control their subordinates. Consider how well the personnel work in this establishment, and make notes.

Part 5-

1. Assume you are a waiter in a medium sized restaurant, and a guest is taken ill shortly after starting a meal. List the actions you would take with a 1-2 sentence reason why you would do each.

2. If you are a waiter in an a-la-carte restaurant, and a customer complains that their food tastes "funny", what should you do? Write up to one paragraph and explain why you would take this/these actions.

3. As the manager of an expensive hotel restaurant, what five rules would you impress as being the most important procedures for a new waiter to follow, when they first commence work? List them and provide a brief 1-3 sentence reason for each.

4. Purchasing is an important aspect in the successful operation of any catering facility. Give reasons why this statement is likely to be correct, and say how you would ensure that purchasing was effectively carried out if you were responsible for purchasing food for a small country pub. Write approximately 200 words.

5. Discuss the points of law that protect the purchaser in food that he buys. List each point and then discuss in 2-3 sentences for each.

6. What is required to buy and supply wine or beer in a bed and breakfast operation in your area?

7. Report on both of your set tasks. Be sure to submit the shopping list and cost estimates which you prepared in your set task.

SET TASK-

1. Look through a range of different magazines that advertise restaurant or catering services.

You might find these amongst magazines or newspapers you have purchased, or by visiting a public library. Photocopy (library copies), or cut out (your own), a few examples of advertisements that you think are good (perhaps up to 6).

2. Referring to a restaurant or catering service you are familiar with (specify briefly what it is). Consider what food purchasing would be required if that operation were developed and operating at full capacity. Make up a food-shopping list for 1 week for this facility. Determine approximate costs for items on this list. You will possibly need to contact or visit suppliers to make an estimate, unless you are already familiar with such prices.