beverage fine dining restaurant training HYGIENE IN AFOOD SERVICE ENVIRONMENT There are rules relating to hygiene which must always be followed free music [ Ссылка ]
with food, because unhygienic practices can spread bacteria and cause illness.
Bacteria are invisible organisms. We find bacteria everywhere, and most of them
are not harmful, but some bacteria – called pathogens – are harmful, as they cause
illness. Bacteria are spread to food through cross-contamination. Bacteria are
transferred by your hands, which pick up bacteria from things you touch.
1.1 Understanding the Dining
Experience
1.1.1 The Ten Phases of Service
1.1.2 Extended Menu Sequence
1.1.3 Service Styles
1.1.4 The Five Senses in Guest Areas
1.1.5 Five Senses – Interactive Analysis
1.5 Cutlery
1.5.1 Introducing Cutlery
1.5.2 The Starter Knife and Fork
1.5.3 The Main Course Knife and Fork
1.5.4 The Fish Knife and Fork
1.5.5 The Steak Knife
1.5.6 The Butter Knife
1.5.7 The Cheese Knife
1.5.8 The Oyster Fork
1.5.9 The Teaspoon and Demitasse Spoon
1.5.10 The Soup Spoon
1.5.11 The Dessert Spoon and Dessert Fork
1.5.12 Polishing Cutlery
1.5.13 The Rules of Cutlery
1.8 Linen and Table Décor
1.8.1 The Fundamentals of Linen
1.8.2 Rules of Linen
1.8.3 The Simple Square Napkin Fold
1.8.4 The Simple French Napkin Fold
1.8.5 The Pyramid Napkin Fold
1.8.6 The Cutlery Napkin Fold
1.8.7 The Bread Pouch Napkin Fold
1.8.8 The Lily Napkin Fold
1.8.9 The Bird of Paradise Napkin Fold
1.8.10 The Bishop’s Hat Napkin Fold
1.8.11 The Diamond Napkin Fold
1.8.12 The Rosebud Napkin Fold
1.8.13 Linen During Service
1.8.14 Table Décor
1.2 Roles and Responsibilties
1.2.1 Who’s Who in Service
1.2.2 Who’s Who in the Kitchen
1.2.3 Teamwork
1.2.4 Duties and Checklists
1.2.5 Sections and Position numbers
1.6 Crockery
1.6.1 Introducing Crockery
1.6.2 Polishing Crockery
1.6.3 The Rules of Crockery
1.3 Apperance, Hygiene and
Uniform
1.3.1 Hygiene and Appearance
1.3.2 Uniform
1.3.3 The Waiter’s Toolkit
1.3.4 Hygiene in a Food Service
Environment
1.7 Glassware
1.7.1 Polishing Glassware
1.7.2 The Rules of Glassware
1.7.3 Tumbler Glasses
1.7.4 Stemware
1.4 Basic Communication
1.4.1 Body Language – The Basics
1.4.2 Common Mistakes and Bad
Habits
1.4.3 Communicating with
Colleagues – Before Service
1.4.4 Communicating with
Colleagues – During Service
1.4.5 Communicating with
Colleagues – After Service
1.9 Setting Up a Dining Room
1.9.1 Getting the Guest Information
1.9.2 Cleaning the Dining Area
1.4.3 Tables and Chairs
1.9.4 Setting a Table
1.9.5 A Focus On – Setting a Big
Round Table
1.9.6 A Focus On – White Gloves
1.9.7 The Waiter’s Station
1.9.8 Resetting the Table During
Service
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