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| a la carte sequence of service 1 |
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| a la carte sequence of service 2 |
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a la carte sequence of service-SOPs
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reservation in restaurant
Basic steps for a reservation
- Name
- Number of guests
- Date
- Time
- Special occasion eg. birthday
- Special requirements
- Contact number
Special Requirements
- Table by the window
- Table of 10
- Highchair
- Allergies eg. Garlic
- Bottle of champagne on arrival
- Wheel chair
- Birthday cake
- Anniversary cake
- Personalized menu
- Private room
DIALOG 1
MAKING A RESTAURANT RESERVATION
Restaurant Manager: Can I help you?
Guest :Yes. Could I make a reservation for tomorrow evening?
Restaurant Manager: Just one moment please. For what time?
Guest: Eight o’clock. There are four of us.
Restaurant Manager: That’s fine. Could I have your name, please?
Guest : Yes, it’s Patterson. That’s P-A-T-T-E-R-SO-N.
Restaurant Manager: And could I have your telephone number?
Guest :Yes, it’s 012-744-2558.
Restaurant Manager :Alright, Mr. Patterson. That’s four people for eight pm tomorrow.
Guest: Thank you very much we look forward to it. Good bye!
Restaurant Manager: You are most welcome, Good bye.
DIALOG 2
WALK IN GUESTS NO RESERVATION
Restaurant Manager: Good evening Sir and Madam. Welcome to Blue Whale Restaurant. How may I help you?
Guest: Good evening. Do you have a table for two?
Restaurant Manager:Sir do you have a reservation?
Guest: Sorry we don’t. We thought maybe you might have a table for us but I see you are busy.
Restaurant Manager: It’s ok Sir but I am sorry to say that we do not have a table available at the moment (Looking around). Sir I will have a table for you in about 15 minutes would you like to wait in the bar?
Guest: Hmmm ok, thank you
Restaurant Manager:I will make a booking for you, may I have your name?
Guest: Mr. Patterson
Restaurant Manager: Ok Mr. Patterson, come with me. This way Sir, this is our bar you may order a drink if you like and I will call you as soon as the table is ready for you
Guest: Thank you
Restaurant Manager:You are welcome
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| PHONETIC ALPHABET |
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USA wines
American wine has been produced for over 300 years. Today, wine production is undertaken in all fifty states, with California producing 89 percent of all US wine. The United States is the fourth largest wine producing country in the world after France, Italy, and Spain.
The North American continent is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, Vitis vulpina, and Vitis amurensis, but it was the introduction of the European Vitis vinifera by European settlers that led to the growth of the wine making industry. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the sixth most planted country in the world after France, Italy, Spain, China and Turkey.
North America's history of wine making dates back to 1521, when invading Spaniards planted the first vines. Wines have been produced in California since late 18th century. In California the grape vines were first planted by Spanish missionaries in San Diego. The credit of founding the wine industry goes to George Calvert Young who planted the first vines in 1838 and could produce 900 litres of wine a year by 1850. By mid 19* century large number of vineyards came up owned by various people like Frank E Kellogg, Colonel Joseph B Chiles, the Thomson Brothers, John M Plachett and Judge J.H. McCord (Oak Grove).
In 1870, after the phylloxera attack grafting of vitis vinifera - the superior variety was done on Vitis riparia and vitis rupestris and vitis labrusca. Such crosses known as hybrid were immune to phylloxera - hence became popular. The American stocks were in great demand all over the world. The-Califoraia wine industry survived two scourges of phylloxera and prohibition. Although the wines were produced during prohibition but for the use by the church as "Sacramental Wine". The prohibition was repealed in 1933 and the wine industry started all over again afresh with replantation of vines with new equipment and better techniques.
The early American appellation system was based on the political boundaries of states and counties. In September 1978 the Bureau of Alcohol, Tobacco and Firearms (now Alcohol and Tobacco Tax and Trade Bureau) developed regulations to establish American Viticultural Areas (AVA) based on distinct climate and geographical features. In June 1980, the Augusta AVA in Missouri was established as the first American Viticultural Area under the new appellation system. For the sake of wine labeling purposes, all the states and county appellations were grandfathered in as appellations. There were 187 distinct AVAs designated under U.S. law as of April 2007.
Appellation labeling laws
In order to have an AVA appear on a wine label, at least 85% of the grapes used to produce the wine must be grown in the AVA.
Current U.S. laws allow American made wines to be labeled as "American Burgundy" or "California champagne", even though these names are restricted in Europe. U.S. laws only restrict usage to include the qualifying area of origin to go with these semi-generic names. Other semi-generic names in the United States include Claret, Chablis, Chianti, Madeira, Malaga, Marsala, Moselle, Port, Rhine wine, Sauternes (commonly spelled on U.S. wine labels as Sauterne or Haut Sauterne), Sherry and Tokay. European Union officials have been working with their U.S. counterparts through World Trade Organization negotiations to eliminate the use of these semi-generic names.[16]
Fighting varietals is a term that originated in California during the mid 1980s to refer to any inexpensive cork-finished varietal wine in a 1.5 liter bottle. Fighting varietals have largely replaced the jug wines that were often labeled with semi-generic names. Consumer demand for varietals has essentially dried up the market for semi-generic wines. The exception is very inexpensive sparkling wines that are sometimes labeled "California champagne."
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| AMERICAN WINE LABEL |
CLASSIFICATION OF AMERICAN WINES
1.Generic Wines : Generic wines are those wines which are named after the long established European areas. Many North American and Australian wines are labeled as Claret, Burgundy, Chablis, Sauternes, Graves, Hock and even Champagne. The system of naming wines after European areas started in 1933, when they tried to copy European wines. However, they do not have very little and sometimes no resemblance to their European counterparts.
2.Varietal Wines : These are the wines of North America, which are labelled after the main grape variety in the bottle. Single grape variety is used for making wine. What makes California wines (and Australian wines) so user friendly today is the way the producers have marketed
the varietal concept of using only one type of grape in wine and stating this firmly and clearly on the label.
Best known examples are - Zinfandel, Grenache, Cabernet-Red; Sultana, Sauvignon Vert, Chardonnay-white.
The top quality California's varietal wines are comparable with French AOC wines.
3.Proprietary wines: these are the best wines of California, most famous being Robert Mondavi.
AVAs (Approved Viticultural Areas of United States): The closest California has come to any classification system is AVA now referred as American Viticulture Area. This system is enforced by a body called BATF (Bureau of Alcohol, Tobacco and Firearms). Labelling Laws
"Estate bottled" means 100% of the grapes have come from a single AVA, from estate's own vineyard
"Produced and bottled by" it means 75% of the wine is from winery, rest 25% is a purchased wine.
"Made and bottled by" it means 10-74% of the wine is from winery, rest is purchased.
"Perfected and bottled by" - it means that bottler has not made the wine but it is purchased and Wended.
Wines carrying a region, state or country appellation must contain a minimum of 75% of grapes Tom that state or country.
If year of vintage is to be stated, the wine must contain 95 percent of grapes from that year. The producers must belong to an association of Meritage Producers.
WINE REGIONS
California : Huge amounts of wines are produced in California, majority being "Jug Wine" from the hot central valley. California top wines are produced by smaller "boutique Wineries"
A. North Coast Area: It is divided into following counties.
(i) Mendocino County: Anderson Valley is the coolest region, most suitable for growing vine.
Louis Roederer produce sparkling wine by "methode champenoise" using Chardonnay and
Pinot Noir grape variety. Cabernet wine is produced in Redwood valley by Fetzer.
(ii) Sonoma County : Sonoma has a wide variation of climate and therefore produces many styles of wines some of the top wines of this county are
Wines from wineries like Simi
White wines of Chateau St. Jean
Cabernet wine of Chalk Hill
Sparkling wine of Iron Horse
(iii) Napa Valley : Due to different microclimates there are wide range of wines from this place. The vineyards are located on hillside and narrow valley floor. Robert Mondavi tireless great man of this region has been responsible for broadcasting and spreading the gospel of Californian wine.
B. The Central and South Central Coast
The most important areas include Monterey, Chalone, Santa Cruz, Santa Clara, Edna Valley and Santa Ynez Valley. Some very good wines of this region are:
Cabernet by Ridge
Pinot Mow by Calera
White wines of Chalone and Jekel
Pinot noir of Edna Valley and Firestone
chardonnay of Zeca Mesa
C. The Central Valley produces jug wines. The famous ones are
I) Spicy red Alicante Bouschet by Angelo Papagni
ii) Sweet Muscat called Essensia by Quady.
D. The Pacific North West
(i) Oregon : It is one of upcoming state in the wine industry. Unlike California wines which ate often too high in alcohol and low in acidity, Oregon wines have the acidity necessary for a great wine. Oregon has much cooler climate than California. The grape varieties used are Pinot Noir, GewUrztraminer, Pinot Oris, Chardonnay, Sauvignon blanc, Riesling. It is Pinot Noir that really put Oregon on the quality wine map. The AVAs of Oregon are
Williamette Valley
Columbia Valley
Umpqua Valley
Eyrie vineyards producing good chardonnays
(ii) Washington State: It depends on irrigation from Columbia river. The vineyards are located to the east of Cascade mountains in Columbia basin. The various grape varieties grown in mis region are Pinot Noir, Sauvignon Blanc, Cabernet Sauvignon, Chenin Blanc, Riesling and Chardonnay, The grapes are rich in sugar content and have high acid due to climate being hot during the days and cold nights. The AVA's of this region are :
Walla Walla Valley
Yakima Valley
Columbia Valley being common for Oregon and Washington State.
(iii) Idaho: It is the smallest of north-west vineyards. The vineyards are situated at high altitude. The climate is continental i.e. hot summer and very cold winter. The wines which have gained popularity are Chardonnay, Cabernet Sauvignon and Riesling.
(iv) New York State : The climate of Finger Lakes region of New York state in the east of USA is similar to that of Germany, with hard cold winters and a short hot summer season. The specks of vine planted is Vitis Riparia. It is known for its indigenous (native) wines.
Largest producers of American wines
E & J Gallo Winery - Accounts for more than a quarter of all U.S. wine sales and is the second largest producer in the world.
Constellation Brands - With foreign wine holdings Constellation is the largest producer in the world and includes Robert Mondavi Winery and Columbia Winery in its portfolio
The Wine Group - San Francisco-based business which owns the Franzia box wine label, Concannon Vineyard and Mogen David kosher wine.
Bronco Wine Company - Owners of the Charles Shaw wine "Two Buck Chuck" line which accounts for nearly 5 million of Bronco's annual average 9 million cases per year.
Diageo - UK based company with American holdings in Sterling Vineyards, Beaulieu Vineyard and Chalone Vineyard
Brown-Forman Corporation - Owners of the Korbel Champagne Cellars brand
Beringer Blass - Australian based wine division of Foster's Group and owner of the Beringer wine and Stags' Leap Winery brands
Jackson Wine Estates - Owners of the Kendall-Jackson brand
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Australia wines
Australia in terms of wine making is pretty young and new in the field. Captain Arthur Philip, first Governor of New South Wales, in 1788 planted the first vines. He took help of French prisoners of war whom he brought from England. They had fair amount of knowledge of wine making. Australia viticulture owes most to James Busby, a teacher in an orphanage. He collected 20,000 cuttings of 678 varieties of vine in 1834 and planted the same in Victoria, near Melbourne and in South Australia.
The revolution in quality terms has been immense. Australia can now boast of world's most talented and knowledgeable wine makers.
Australia's best wines are named after the grape they are made from, known as varietal wines.
Many of wines are known by generic names like Hock, Claret, Burgundy etc.
1. Dry white - Chardonnay, Rhine Riesling, Muscat, Chenin blanc, Semi lion, Gewurztraminer, Sauvignon blanc.
2. Sweet White- Muscat, Riesling
3. Red - Cabernet Sauvignon, PinotNoir, Merlot, Shiraz, Malbec.
Australia has warm climate therefore the grapes have high sugar content. The rainfall is approaximately 20-25 inches a year. Heavy wines are produced by vineyards which are in warmer low altitude areas. Fortified wines and full bodied wines of burgundy style are produced in Corawa and Albury where summers are hot and low rainfall. Rich dessert wines are produced in Victoria.
The vintage takes place in Australia in the end of February i.e. in march and April. The method of viticulture and vinification are the most modern in the world.
Australia is made up of seven states: Western Australia, south Australia, new south Wales, Victoria, Tasmania, northern territory and Queensland. The latter two states are too northerly for wine making.
The revolution in quality terms has been immense. Australia can now boast of world's most talented and knowledgeable wine makers.
Australia's best wines are named after the grape they are made from, known as varietal wines.
Many of wines are known by generic names like Hock, Claret, Burgundy etc.
1. Dry white - Chardonnay, Rhine Riesling, Muscat, Chenin blanc, Semi lion, Gewurztraminer, Sauvignon blanc.
2. Sweet White- Muscat, Riesling
3. Red - Cabernet Sauvignon, PinotNoir, Merlot, Shiraz, Malbec.
Australia has warm climate therefore the grapes have high sugar content. The rainfall is approaximately 20-25 inches a year. Heavy wines are produced by vineyards which are in warmer low altitude areas. Fortified wines and full bodied wines of burgundy style are produced in Corawa and Albury where summers are hot and low rainfall. Rich dessert wines are produced in Victoria.
The vintage takes place in Australia in the end of February i.e. in march and April. The method of viticulture and vinification are the most modern in the world.
Australia is made up of seven states: Western Australia, south Australia, new south Wales, Victoria, Tasmania, northern territory and Queensland. The latter two states are too northerly for wine making.
WINE LAWS
PFDR (Pure Food and Drug Regulation) is the governing body for regulating the Production of wines. Federal government custom officers from the excise department maintain vigil over wine production.WINE REGIONS
I South Australia - It produces more than 50 percent of all the wine produced in Australia. The growing areas range from enormous (river land), to medium size (Barossa - Eden, Adelaide hills, southern vales and Langhorne creek),to small(Adelaide plains, Clare valley, Water vale, Connawarra and padthaway)(a) River land: produces everyday wine. Muscat and Shiraz are most popular.
(b) The Adelaide Plains: This region produces Australia's most famous wine, Max Schubert's Grange Hermitage from Penholds.
(c) Barossa: It is responsible for over 25 percent of Australia's grape production. Good Shiraz wines are made here.
(d) Adelaide Hills: It is famous for Petaluma wines and wines from Piccadily vineyards.
(e) Southern Vales and Langhorne Creek: It is famous for rich, elegant red shiraz wines, now stylish white wines are also made from Sauvignon blanc and Semillon. The famous wine makers of this region are Geoff Merrill and Greg Trott
(f) Clare Valley and Watervale : They produce best Rhine Rieslings, crisp herbaceous Sauvignon blancs.
(g) Coonawarra : it produces Cabernet Sauvignon (red) and Shiraz (rich berry flavored red). The large companies like Lindeman’s and Mildara, small one like Bowen Estate operate in this valley.
(h) Padthaway/Keppoch: It is known for their Chardonnays. Area is controlled by producers like Hardy \ Seppelt and Lindeman's
MAIN PRODUCERS OF SOUTH AUSTRALIA
Bern Estates
Hardy's
Henschke
Kaiser /stuhl
Krondorf
Lindemans
orlando
penfold
Petaluma
Seppelt
Woiff Blass
Wynns and Yalumba
II. Victoria: One of the Victoria's greatest asset is versatility because of its climate being very hot to more temperate. It produces wide range of wines, although it is a smallest state. It is famous for sweet fortified wines made from Muscat and Muscadelle (tokay) grapes. Seppelts produce delicious sparkling wine using champagne grapes i.e. PinotNoir, Pinot Meunier and Chardonnay.
III.Tasmania : This island to the South of Victoria is a very small producer concentrating on Chardonnay, Rhine Riesling, PinotNoir and sparkling wines.
IV. New South Wales: It is a home to many of Australia's smaller top white wine producers. The hunter valley is the state's centre of quality wine production. The region is famous for Chardonnays, classy Shirazes and dry rich Semillons.
V. Western Australia: The best vineyards are the Margaret and Swan rivers. The superb wines of this region are Chardonnay, Cabernet Sauvignon, Riesling, Shiraz and PinotNoir. Famous producers are (i) Broken Wood (ii) Hungerford Hill (iii) Peterson's (iv) Robson (v) Rosemount (vi)Tulloch (vii) Wollundry.
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wines of newzealand, chile, south africa, algeria, china
New Zealand comprises two islands — North Island and South Island. The North Island is on the same latitude as Tasmania, The most quality producers are based in North Island as wine industry was founded there. Most producers are based around Auckland area. The North Island climate is warmer and wetter than South Island. The North Island producers buy their grapes from important vineyard areas of Hawkes Bay and Gisborne, Bay of Plenty and Kumeu.
The South Island has cooler climate with lower rainfall. The South Island is also home to many producers too famous one being Cooks (owned by Corbans), one ofNewZealand first wine exporters. In South Island Vineyards are sited in Marlborough, Nelson, Canterbury and Central Otago.
Vines were first introduced and planted in the year 1819 at Kerikeri in the Bay of Islands but it is not certain whether or not wine was made from them. Australia's wine Industry founder James Busby planted vineyard in 1832 from which wine was produced.
Until recently New Zealand was famous for its lamb and kiwi fruitThe 1980 marked the renaissance of New Zealand wine industry. NewZealand is famous for its white wine Sauvignon Blanc which is comparable to French Sancerre and Pouilly Fume. The quality wines are being produced in New Zealand by two major companies i.e. Montana and Corbans.
Climate and soil
Wine regions are mostly located in free draining alluvial valleys (Hawke's Bay, Martinborough, Nelson, the Wairau and Awatere valleys of Marlborough, and Canterbury) with notable exceptions (Waiheke Island, Kawarau Gorge in Central Otago). The alluvial deposits are typically the local sandstone called greywacke, which makes up much of the mountainous spine of New Zealand.
Sometimes the alluvial nature of the soil is important, as in Hawke's Bay where the deposits known as the Gimblett Gravels represent such quality characteristics that they are often mentioned on the wine label. The Gimblett Gravels is an area of former river bed with very stoney soils. The effect of the stones is to lower fertility, lower the water table, and act as a heat store that tempers the cool sea breezes that Hawke's Bay experiences. This creates a significantly warmer meso-climate.
Another soil type is represented in Waipara, Canterbury. Here there are the Omihi Hills which are part of the Torlesse group of limestone deposits. Viticulturalists have planted Pinot Noir here due to French experience of the affinity between the grape type and the chalky soil on the Côte-d'Or. Even the greywacke alluvial soils in the Waipara valley floor has a higher calcium carbonate concentration as can be witnessed from the milky water that flows in the Waipara River.
The wine regions in New Zealand stretch from latitudes 36°S in the north (Northland) (comparable in latitude to Jerez, Spain), to 45°S (Central Otago) in the south (comparable in latitude to Bordeaux, France). The climate in New Zealand is maritime, meaning that the sea moderates the weather producing cooler summers and milder winters than would be expected at similar latitudes in Europe and North America. Maritime climates tend also to demonstrate higher variability with cold snaps possible at any time of the year and warm periods even in the depth of winter. The climate is typically wetter, but wine regions have developed in rain shadows and in the east, on the opposite coast from the prevailing moisture-laden wind. The wine regions of New Zealand tend to experience cool nights even in the hottest of summers. The effect of consistently cool nights is to produce fruit which is nearly always high in acidity.
FAMOUS WINES OF NEWZEALAND
White Wines—Savingnon Blanc, Chardonnay, Semillon (Oaky), Chenin Blanc By Cooks.
Red Wines — Cabernet sauvignon, merlot, Pinot Noir.
Dessert Wines — Red Wood Valley Late Harvest Rhine Riesling, Matua's Late Harvest Gewurztaminer.
Like australian wines these wines are sold by the name of grape variety used with the name of producer.
some famous producer-
Brookfield
Collard Brothers
Coppers Creek
Goldwater
Lincoln
Hunters
Montana
Morton estate
Stoneleigh
Totara
CHILE (SOUTH AMERICA)
South America's best two wine producing nations are Chile and Argentina. Chile is a long Ribbon like country in South America running East to West between Andes and the Pacific ocean and Atacama desert to the north. The natural barriers is the reason why Chile has never been attacked by phylloxera, sines in Chile have much longer life span than anywhere else. The present vines therefore can be called pre-Phylloxera stock, lineal descendants of the great continental vines. The vines variety brought from Europe planted in Chile were Merlot, Cabernet sauvignon, Sauvignon blanc, Riesling, Semilion, Ptnot noir and were planted in volcanic soil.WINE LAWS
1. Wine sold under the name of grape must contain 75 per cent of the stated varietal.2. Wine sold under a vintage must contain a minimum of 75 per cent of the stated year's harvest
3. Wine sold under the name of region or sub-region of origin must contain a minimum of 75 per cent from the stated varietal.
Main Wine Producing Regions
a) Maipo Valley is famous for its red wine
b) Secano Region is famous for production of classic white grape varieties.
FAMOUS WINES
1. Cabernet Sauvignon (Sweet Wine) (Red) by Caliterra Reserva
2. Burgundy—(Red Wine) from Pirot noir
3. Bar sac—sweet (White wine)
4. Steinwein—dry (White wine)
5. Tocornal (Red)
6. Escorial De Panquehue (Red)
7. Cabernet Sauvignon - Santa Rita and Concho ytoro
8. Jlerruca—(Red) grape variety—Merlot
9. Chablis—a dry, cool, well rounded white wine
FAMOUS WINE PRODUCERS (1) Vifta Linderos (8) Los Vascos (I) Miguel Torris
SOUTH AFRICA
A complete range of wines are produced in South Africa. South African wines embrace a variety similar to that of Australia, but with this difference; South Africa excels more in sherries and white wines of hock style, whereas Australia is eminent in the production of port types and burgundies. The vineyards are situated in the south-western cape and along the Orange river further to the north.South Africa has a long history of wine making. The colony's founder Jan Van Riebeeck planted the first vines in 1652. He was the surgeon on board on a Dutch ship.
GRAPE VARIETIES
For white winea) Chenin Blanc- used for making white wine. - used for making botrytis sweet wines – best one — Nederberg's world famous Paarl Edelkeur.
b) Muscat d' Aiexandrie locally known as Hanepoot — used for making fortified and non fortified white dessert wines.
c) Sauvignon Blanc
d) Chardonnay used for varietal wines and also fizzy wines.
For Red Wine
a) Pinotage: South Africa's own grape variety invented in 1925 by Professor Perold who crossed Pinot Noir and Cinsault.
b) Cabernet Sauvignon: sold as varietal or blended with merlot.
c) Syrah: locally known as shiraz.
The vintage takes place in April or May. All new vines planted are grafted on American root-stock as order to prevent phylloxera. Fine quality sparkling wines are made by the "cuve close tank method, A famous liqueur Van der hum (meaning what is his name) is made from tangerines. South African Sherries from dry to sweet are made as Spanish Sherries.
KWV (Ko-Operaticve Wijabouwers Vereniging) or the South African farmer's association) was founded in 1918 and is responsible for 90 percent of all wine production in South Africa. KWV is encouraging and promoting planting of French vines like Chenin blanc known as steen in South Africa and also advising on production techniques and marketing, KWV completely controls production, marketing and sale of surplus wine
The wine of origin system (W.O.) seal is put on the bottle neck of wine which are certified by south African wine and spirit board.
Wine regions
1. Coastal Region- are stellen Bosch and Paarl, constantia, durbanville, ceres, malmesbury. red bullfull bodied and light wines comes from constantia district. the wihte wines full bodied and higher in alcohol than their counterparts i.e European come from Paarl, Stellenbosch and Tulbagh district.2. Little Karoo (little desert) region produces well known South African sherry and port types wines. The little Karoo has a rich, alluvial soil but a meagre rainfall of about 10 inches a year.
3. Breed river valley- region includes Worcester and robertson
Major Wholesale Producers
o Gilbeys
o Stellenbosch Farmers Winery
o Oude Meester Group
o Douglas Green of Paarl
4. Union Wine Bellingham and Culemborg.
ALGERIA (NORTH AFRICA)
Algeria produces as much wine as Spain. Wine is being produced here is since Roman times but production declined because of still dominant Islamic region. Wine making re-established when Algeria became French colony. Wine is made by modern methods. Red wines are more famous than white wines. Wines of Algeria can be classified as —a) Wines of Plains from departments of Alger and Constantine. They are drunk in France, alone or blended.
b) Hill side and Coastal Wines are dark and have high tannin content
c) Mountain Wines are fruity, strong in alcohol and of varied bouquet.
Red wines Carignan, Cinsautt and Alicante Bouschet wines
Rose wines Aramon, Cinsault and Grenache wines
White wines Ugni Blanc Grapes from the Clairette de provence
Example - (i) Coteau de mascara - red wine
(ii) Coteau de tle'mcen - red wine
CHINA
In Chinese the word for alcohol "jiu" is used to mean all types of alcoholic beverages, from 'pijiu' (beer) to liquors (just called 'jiu') to grape wine ('putao jiu'). The same character is used in Japanese and Korean, for that matter. This lumping together of all intoxicating beverages gives us great insight into the traditional use for alcohol, intoxication. Even in modern China alcoholic beverages are generally classed by the general population by how much intoxication it delivers for the money. From this point of view table wine is at the bottom rung of the consumer preference list, with brandy being much higher.History Of Chinese Wine
In China, wine could also be called the "Water of History" because stories about wine can be found in almost every period of China's long story. The origins of the alcoholic beverage from fermented grain in China cannot be traced definitively. It is believed to have 4,000 years history. A legend said that Yidi, the wife of the first dynasty's king Yu (about 2100 BC) invented the method. At that time millet was the main grain, the so-called "yellow wine", then rice became more popular. It was not until the 19th century that distilled drinks become more popular. Traditionally, Chinese distilled liquors are consumed together with food rather than drunk on their own. Although China has a 6,000 year history in grape growing, and a 4,000 year history in wine making, it was not until this century that Chinese wine was recognized in the West.
Chinese Wine General Classification
Chinese wines can be generally classified into two types, namely yellow liquors (huangjiu) or clear (white) liquors (baijiu). Chinese yellow liquors, are fermented wines that are brewed directly from grains such as rice or wheat. Such liquors contain less than 20% alcohol, due to the inhibition of fermentation by ethanol at this concentration. These wine are traditionally pasteurized, aged, and filtered before their final bottling for sale to consumers. Yellow liquors can also be distilled to produce white liquors, or baijiu (see below). White liquors (baijiu) are also commonly called shaojiu, which means "hot liquor" or "burned liquor", either because of the burning sensation in the mouth during consumption, the fact that they are usually warmed before being consumed, or because of the heating required for distillation. Liquors of this type typically contain more than 30% alcohol in volume since they have undergone distillation. There are a great many varieties of distilled liquors, both unflavored and flavored.China (including Hong Kong) is among the top ten global markets for wine consumption. The market has traditionally been dominated by beer, but beginning in the 1980s, connections have been made to the international wine market, specifically to France, and the taste of Chinese drinkers has begun to change. Over the next few decades, the country’s standing as a wine consumer is expected to rise.
List Famous Chinese Liquors, Wines
Fen jiu - this wine was dated back to Northern and Southern Dynasties (550 A.D.). It is the original Chinese white wine made from sorghum. Alcohol content by volume: 63-65%.Zhu Ye Qing jiu - this wine is Fen jiu brewed with a dozen or more of selected Chinese herbal medicine. One of the ingredients is bamboo leaves which gives the wine a greenish color and its name. Alcohol content by volumne: 46%.
Mao Tai jiu - this wine has a production history of over 200 years. It is named after its origin at Mao Tai town in Guizhou Province. It is make from wheat and sorghum with a unique distilling process that involves seven iterations of the brewing cycle. This wine is made famous to the western world when the Chinese government served this in state banquets entertaining the US presidents. Alcohol content by volume: 54-55%.
Gao Liang jiu - Goa Liang is the Chinese name for sorghum. Besides sorghum, the brewing process also use barley, wheat etc. The wine was originated from DaZhiGu since the Ming Dynasty. Nowadays, Taiwan is a large producer of gao liang jiu. Alcohol content by volume: 61-63%. Mei Gui Lu jiu (rose essence wine) - a variety of gao liang jiu with distill from a special species of rose and crystal sugar. Alcohol content by volume: 54-55%.
Wu Jia Pi jiu - a variety of gao liang jiu with a unique selection of Chinese herbal medicine added to the brew. Alcohol content by volume: 54-55%.
Da Gu jiu - Originate from Sichuan with 300 year of history. This wine is made of sorghum and wheat by fermenting in a unique process for a long period in the cellar. Alcohol content by volume: 52%.
Yuk Bing Shiu jiu - a rice wine with over 100 year history. It is made of steamed rice. It is stored a long period after distillation. Alcohol content by volumne: 30%.
Sheung Jing (double distill) and San Jing (triple distill) Jiu - two varieties of rice wine by distilling twice and three times respectively. Alcohol content by volume: 32% and 38-39% respectively.
San Hua (three flowers) jiu - a rice wine made in Guilin with allegedly over a thousand year history. It is famous for the fragrant herbal addition and the use of spring water from Mount Elephant in the region. Alcohol content by volumne: 55-57%.
Fujian Glutinous Rice wine - made by adding a long list of expensive Chinese herbal medicine to glutinous rice and a low alcohol rice wine distill. The unique brewing technique use another wine as raw material, not starting with water. The wine has an orange red color. Alcohol content by volume: 18%.
Hua Diao jiu - a variety of yellow wine originates from Shaoxing, Zhejiang. It is made of glutinous rice and wheat. Alcohol content by volume: 16%.
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Indian wines
Just about 60 years back there was nothing worthy about Indian grapes, what to talk about Indian wines. A lot of raisins and grapes were imported from Afghanistan in India. There was a notion that grapes can only grow in extreme cold climates has now been proved wrong. There is a riot of variety and succulent sweet grapes available in abundance in India. The wine making is still in its infancy. Indian wines have a great future because most of the grapes are of seedless variety. Surprisingly they have high sugar content.
Indian white wines of medium dry variety are quite interesting and can be compared with International standards of standard quality wines, but red wines are yet to prove their worthiness.
Most of wine producing areas are near foothills of Vindhyachal or Deccan plateau like Andhra radesh, Karnataka, Maharashtra and Goa.
Indian Wine Regions
a. Champhai
The Champhai wine region is located in Mizoram, the most southerly of the Seven Sister States of eastern India. The state occupies a mountainous region with a semi-tropical to temperate climate – cooler regions being those with the highest elevation. A variety of crops are grown, including bamboo and oil palm as well as fruits and vegetables.
Grape growing is most prevalent in the eastern part of the state, centered on the towns of Champhai and Hnahlan located less than 10 km from the border with Myanmar. Grapes were sold as table grapes or as juice until the repeal in 2010 of the Liquor Total Prohibition Act.
The Champhai and Hnahlan Grape Winery Ltd was established in 2007 and is the only winery in the region. They have a production unit in Champhai and another in Hnahlan.
These production units only became operational in 2010 after the Mizoram Government had revised the Liquor Total Prohibition Act 1997. Prior to the revision of the 1997 Act, grapes were being sold as table fruit or pressed for juice. The winery is operated under Government of Mizoram supervision and under current regulations production must be consumed in Mizoram.
The first wine was released in September 2010 with the name Zawlaidi, which translates as “love potion”. It’s described on the label as “Red Port Wine”. One suspects that this might be due to the grapes having only low sugar content when harvested and hence only being capable of producing a low-alcohol wine when fermented. Distilled neutral alcohol has been added to boost the overall abv to 14%.
b. Goa
Located west of the Deccan Plateau, Goa is a predominantly low-altitude coastal state, though towards the east it climbs in the Western Ghats to a maximum of 1,167m. Ruled by Portuguese settlers from 1510 – 1961, the colonists brought with them a love of wine and they set about growing grapes despite the unpromising climate. They specialized in port-like fortified wines using Vitis labrusca varieties such as Bangalore Blue. Such production still continues.
Big Banyan Wines
Tonia Liquor Industries
Vinicola
c. Kashmir Valley
The Kashmir valley is an intermontane basin situated in the western Himalayas. It trends northwest to southeast with a length of 150km and a width of 40km. Surrounded on all sides by snow-clad mountains, it has a flat alluvial floor with an average height of 1850m above sea level.
Rice, trees and fruit are abundant and although table grapes are grown, no wine is currently produced.
d. Nandi Hills
The Nandi Hills Wine Region Just 45 km north of Bangalore, lies the Nandi Hills, which in the 18th century hosted the summer palace of Tipu Sultan and during the 19th century became a summer retreat for officials of the British Raj. The latest wave of visitors seeking to benefit from a cooler climate in southern India are viticulturalists. They are keen to find sites where wine grape varieties can ripen slowly and fully develop their constituent fruit flavours without becoming baked.
Leading the search has been Kanwal Grover who founded Grover Vineyards in 1988. They have some 160ha of French varietals and have produced some of India’s best wines to date. Other growers have started to exploit the region’s natural attributes and we can expect to see expect to see more growers and winemakers moving into this region in the future.
Grover Vineyards Doddaballapur
Naka Wines Bangalore
Nandi Valley Winery Bangalore
e. Deccan Plateu
This is the powerhouse for the current production of Indian wines, and can be conveniently divided into three sub-regions.
The northern part is centred on the town of Nashik (or Nasik), and is where most of the new wineries have established themselves. This trend has been fostered by the creation of the Nashik Wine Park which offers small producers the ability to share facilities as well as receive a number of tax and duty reliefs. The major producer in the north is Sula Wines.
The central sub-region extends from Narayangaon through Pune to Baramati and is home to two important wine producers – Chateau Indage and Four Seasons Wines.
The southern sub-region spans parts of Maharashtra and Karnataka with wine production being centred around Sangli and Bijapur. The Krishna Valley Wine Park has been established near Sangli, along similar lines to the Nashik Wine Park, in an effort to assist and encourage smaller producers.
Wineries in the Northern Deccan Plateau
Winery Village
Chateau d'Ori Dindori
Indus Wines Igatpuri
Mercury Winery Ozar
Mountain View Wines Nashik
York Winery Gangavarhe
ND Vineyards Dindori
Rajdheer Wines Nashik Valley Wine Park
Sula Vineyards Govardhan
Vallee-de-Vin Igatpuri
Wineries in the Central Deccan Plateau
Winery Village
Chateau Indage Narayangaon
Deccan Plateau Winery Haveli, near Pune
Four Seasons Baramati
Varieties Of Indian Wine
1) Bosca Sherry : Only Indian sherry but nothing to do with Spanish Jerez. It is somewhat sweet tasting medicinal wine from United Breweries Group.
2) Bosca Vermouth Torino It is wormwood flavour served with a dash of soda and twist of lemon.
3) Bosca Reisling low priced Indian wine very popular of Thompson seedless variety.
4) Grover's White fermented at Grover's vineyard at Banglore with clairette grapes which is transplanted from France. It is exceptional good variety wine
5) Riviera White chardonnay and ugni blanc grapes are used. It is a dry wine from Indage Group. It has light colour and body. The quality is not very consistent, however at times it is very good.
6) Golconda White produced by Shaw Wallace. It goes well with salad and chicken.
7) Chantilli Chardonnay Blend It is dry white wine by Indage group from Riviera, vineyard made by Chardonnay Grape; it is a clean, crisp wine. It is best served very chilled.
8) Grover's Red Best known Indian red wine made from cabernet sauvignon. It resembles great claret. It has fine bouquet and fruity taste.
9) Boaca Red It is a light coloured with moderate bouquet It can be served with hot spicy food.
10) Riviera Red Noble and popular wine is compared to other red wine. It has more tanin. It is made from Pinot Noir. It tastes better when chilled.
11) Chantilli Cabernet Sauvignon made from Cabernet sauvignon grape, produced by Indage group. It is matured in French oak casks. It has fruity taste.
12) Golconda Ruby It is produced in Andhra Pradesh by Shaw Wallace. It is a very sweet
13) Grover's Delicate Blush Wine It has a fine taste. The Chinese and spicy Indian food goes well with it
14) Bosca rose It is not very bright in colour but with a fine bouquet It is served chilled.
15) Marquis de Pompndour it is made from Pinot noir and chardonnay grape. "Methode champenoise' method is used for making. it is served at 5 degree celcius.
16) Joie Inferior variety of sparkling wine made from Thompson seedless, Pinot Noir and chardonnay grape variety.
17) Vinicola Goa Port Wine: It is a fortified wine but not as good as real port, but tastes some what like port
18) Figueira White Port: Traditionally it is made like white port by Indage group. It is a dry wine.
19) Figueira Red Port: It is more popular port from Indage group. It is strong and rich not very sweet.
20) Sula Wines is importing Chilean red wine and bottling it as Sartori merlot. The label is made by Jaideep Malhotra Sula wines owners have hired California's eminent wine maker Samant and Damaskey. They are making wine with Sauvignon Blanc and Chenin Blanc. Sula Brut is very famous Indian sparkling wine. Indage Group is importing in bulk and bottling the following wines.
(a) Group Tallian - from France Bordeaux
(b) Peter Mertes. - from Germany (Riesling)
(c) Cranswk wine - from Australia (Shiraz)
(d) Zulu - from South Africa
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Bar sequence of service-SOPs
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| bar sequence of service |
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Daily briefing-SOPs
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| daily briefing |
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dealing with intoxicated guest-SOPs
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| dealing with intoxicated guest |
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Difference between coffee shop and specialty restaurant
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| difference between coffee shop and specialty restaurany |
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Handling of food order delay-SOPs
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| handling of food order delay |
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| handling of food order delay |
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Lounge and light meal service sequence-SOPs
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| light meal and lounge service sequence |
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Preparing and serving cocktails-SOPs
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| preparing and serving cocktails |
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| preparing and serving cocktails 2 |
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Preparing and serving expresso coffee-SOPs
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| Preparing and serving expresso coffee-1 |
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| Preparing and serving expresso coffee-2 |
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| Preparing and serving expresso coffee-3 |
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| Preparing and serving expresso coffee-4 |
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| Preparing and serving expresso coffee-5 |
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corkscrew
Early wine was stored first in terracotta amphoras and later in wooden barrels. Wine was never aged; it was briefly stored or transported and served before it had a chance to spoil. Wine glasses and decanters first appeared in Venice around the 12th century, used only for serving the wine.
Glass-blowing technology improved and in the early 18th century glass wine bottles with small bottlenecks made airtight wine storage possible. Wine could now be safely aged.
The English were the first to seal wine bottles, using cork imported from Spain or Portugal. Cork comes from the wood of the Quercus Suber or cork tree, a species of Oak native to Spain. Obviously, corkscrews were invented as an easy way of removing the cork from a bottle.
However, wine bottles were not the first bottles to be corked. Bottle tops and cans did not become common until after W.W.II. Before that time and before wine was ever corked, all kinds of substances were often stored in corked containers: beer, medicine, cosmetics and food. Many of these corked items required small corkscrews.
Who invented the first corkscrew? Corkscrew historian Ron McLean from the "The Virtual Corkscrew Museum" had this to say:
"It is unknown when and who made the first corkscrew. The first corkscrews were derived from a gun worme, a tool with a single or double spiral end fitting used to clean musket barrels or to extract an unspent charge from the barrel. By the early 17th century corkscrews for removing corks were made by blacksmiths as using a cork to stopper a bottle was well established."
Corkscrew inventors were inspired by a tool called the bulletscrew or gun worm, a device that extracted stuck bullets from rifles. McLean lists the following corkscrew patents gathered from his research as being firsts in several respective countries.
• England: Patent No 2061 granted to Samuel Henshall, Princes Street, Parish of Christchurch, Middlesex, on August 24, 1795.
• France: Patent No. 3571 granted to Francois Rever on February 23, 1828.
• U. S. A.: Patent No. 27,615 (see above) granted to M.L. Byrn of New York, N.Y. for a corkscrew on March 27, 1860. However, a much earlier patent No. 15,325 (see below) was granted on July 15, 1856 to George Blanchard of New York, N.Y. for a metallic tube nutmeg grater as the handle of a corkscrew. The patent illustration shows the tubular nutmeg grater as the handle of a wire helix corkscrew with the patent description mentioning the corkscrew connection three times.
• Germany: Patent No 16 granted to Benjamin Loew of Tilsit on July 3, 1877.
• Canada: Patent No.16,163 granted to William Addison of Hamilton, Ontario on January 23, 1883.
The patent drawing above illustrates a nutmeg grater and corkscrew combination tool.
Waiter's Corkscrew - Single Lever Corkscrews
German Carl Wienke invented a single lever waiter's type corkscrew called the 'Butler's Friend'. Wienke was granted a German patent (Lever Corkscrew Patent DRP 20815) on May 26, 1882. He was granted a British patent (Improvement in Lever Corkscrews No. 2,022) on April 20, 1883 and a French patent (No. 155314) on May 7, 1883.The patent drawing on the right illustrates Wienke's American patent (No. 283,731) granted on August 21, 1883. Wienke's corkscrew design is still in common use today. The corkscrew was nicknamed the 'Waiter's Friend' or 'Butler's Friend' because it could easily remove and easily replace a cork.
Double Winged Lever Corkscrews
The double winged lever design is another common corkscrew design found in households today. The first double lever can be traced to H.S. Heeley, who was granted a British patent (No. 6,006) on April 23, 1888. Heeley's corkscrew was called the A1 Heeley Double Lever; it used pivoting links to "gain an improvement in mechanical advantage to pull a cork".The first double winged lever patented in North America was created by the Italian designer, Dominick Rosati (see illustration below). Rosati was granted a U.S. patent (No. 1,753,026) on April 1, 1930 and a Canadian patent (No. 306,030) on November 25, 1930.
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| double winged corkscrew |
The Walker Bell
The Walker Bell corkscrew was patented in 1893 by Edwin Walker, an American designer. A simple self-pulling corkscrew that incorporated a bell shape, the Walker Bell was often used for promotional messages. The bell shape rested on the bottle top and as the corkscrew was turned the cork was pulled inside the bell. Edwin Walker's first bells were manufactured by E.S.M. Co. of Erie, Pennsylvania in the early 1890's. Walker also patented a method for making corkscrews in 1912.
The patent drawings to the left and below illustrates a Walker design for a combination corkscrew/bottle opener. (U.S. Pat No. 647775 - granted on April 17, 1900)
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| walker bell corkscrew |
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Sideboards
The other names used for a sideboard are work station or service console or service station or dummy waiter
The style and design of a sideboard varies from establishment to establishment and is dependent upon:
If the sideboard is too large for its purpose it is then taking up spacee which could be used to seat more customers.
The top should be of a heat resistant material which can be easily washed down.
If a hotplate is to be used then it should be inserted in the top so it is level with the working top.
After service the sideboard is either completely emptied out or restocked for the next service.
The material used in the makeup of the sideboard should blend with the rest of the decor and theme.
The actual lay up of sideboard depends firstly on its construction
-the number of shelves and drawers for tableware, etc
-and, on the type of menu and service offered.
therefore the lay-up in every establishment could vary slightly, each being suited to its own needs and style of service and presentation.
It is suggested, however, that in each particular establishment the sideboard be laid up in the same fashion.
if this is done the staff get used looking for a certain item in a certain place and this facilitates speedy service which is essential.
1) service spoon and forks
2) sweet spoons and forks
3) soup spoons, tea spoons, coffee spoons
4) fish knives and forks
5) joint knives
6) side knives
7) fish plates
8) side plates
9) half plates
10) coffee saucers
11) full plates
12) salvers
13) dirty linen
14) check pads
15) assorted condiments
16) ashtrays
17) water jugs
18) bread basket and butter
19) hotplate
20) trays
The style and design of a sideboard varies from establishment to establishment and is dependent upon:
- the style of service and the food and beverage on offer
- the number of service staff working from on sideboard
- the number of tables to be served from on sideboard
- the amount of equipment it is expected to hold.
If the sideboard is too large for its purpose it is then taking up spacee which could be used to seat more customers.
The top should be of a heat resistant material which can be easily washed down.
If a hotplate is to be used then it should be inserted in the top so it is level with the working top.
After service the sideboard is either completely emptied out or restocked for the next service.
The material used in the makeup of the sideboard should blend with the rest of the decor and theme.
The actual lay up of sideboard depends firstly on its construction
-the number of shelves and drawers for tableware, etc
-and, on the type of menu and service offered.
therefore the lay-up in every establishment could vary slightly, each being suited to its own needs and style of service and presentation.
It is suggested, however, that in each particular establishment the sideboard be laid up in the same fashion.
if this is done the staff get used looking for a certain item in a certain place and this facilitates speedy service which is essential.
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| dummy waiter |
1) service spoon and forks
2) sweet spoons and forks
3) soup spoons, tea spoons, coffee spoons
4) fish knives and forks
5) joint knives
6) side knives
7) fish plates
8) side plates
9) half plates
10) coffee saucers
11) full plates
12) salvers
13) dirty linen
14) check pads
15) assorted condiments
16) ashtrays
17) water jugs
18) bread basket and butter
19) hotplate
20) trays
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coffee-how its made
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TOPICS TO BE WRITTEN IN JOURNAL FOR FIRST SEMESTER B.SC. IN HOSPITALITY AND HOTEL ADMINISTRATION
Rules:
•Each topic should be clearly headlined.•Important words or phrases should be written in bold letters.
•Justifying Pictures should be pasted related to each topic.
•Wherever charts are required, they should be scaled and made on separated pages.
Chapter 1
THE HOTEL & CATERING INDUSTRYA.Introduction to the Hotel Industry
B.Global hospitality industry
C.Indian hospitality industry
D. Role of Catering establishment in the travel/tourism industry
E.Types of F&B operations
F.Classification of Commercial, Residential/Non-residential
G.Welfare Catering - Industrial/Institutional/Transport such as air, road, rail, sea, etc.
H.Organization of food and beverage catering industry (Structure of the catering industry)- a brief description of each
Note: add pictures related to each topics
Chapter 2
DEPARTMENTAL ORGANISATION & STAFFINGA. Organisation of F&B department of hotel
B. Principal staff of various types of F&B operations
C. French terms related to F&B staff
D. Duties & responsibilities of F&B staff
E. Attributes of a waiter
F. Inter-departmental relationships
(Within F&B and other department)
Chapter 3
FOOD SERVICE AREAS (F & B OUTLETS)Classification of food and beverage outlets in a hotel
A. Specialty Restaurants
B. Coffee Shop
-Difference between coffee shop and specialty restaurant
C. Cafeteria
D. Fast Food (Quick Service Restaurants)
E. Grill Room
F. Banquets
G. Bar
H. Vending Machines
I. Discotheque
Chapter 4
ANCILLARY DEPARTMENTSA. Pantry
B. Food pick-up area
C. Store
D. Linen room
E. Kitchen stewarding
Note: In chapter 3 and 4 add pictures related to each topic
Chapter 5
F & B SERVICE EQUIPMENTFamiliarization & Selection factors of:
- Cutlery
- Crockery
- Glassware
- Flatware
- Hollowware
Note: pictures and sizes of all equipments are compulsory
Chapter 6
NON-ALCOHOLIC BEVERAGESClassification (Nourishing, Stimulating and Refreshing beverages)
A. Tea
- Origin & Manufacture
- Types & Brands
B. Coffee
- Origin & Manufacture
- Types & Brands
C. Juices and Soft Drinks and water
D. Cocoa & Malted Beverages
- Origin & Manufacture
Note: add pictures related to each topics
Remarks: handouts which are given in classroom also to be added in between the concerned topic.
↧
TOPICS TO BE WRITTEN IN JOURNAL FOR FIRST SEMESTER CHITKARA UNIVERSITY AND GBC
Rules:
•Each topic should be clearly headlined.
•Important words or phrases should be written in bold letters.
•Justifying Pictures should be pasted related to each topic.
•Wherever charts are required, they should be scaled and made on separated pages.
Chapter 1
THE HOTEL & CATERING INDUSTRYA.Introduction to the Hotel Industry
B.Global hospitality industry
C.Indian hospitality industry
D. Role of Catering establishment in the travel/tourism industry
E.Types of F&B operations
F.Classification of Commercial, Residential/Non-residential
G.Welfare Catering - Industrial/Institutional/Transport such as air, road, rail, sea, etc.
H.Organization of food and beverage catering industry (Structure of the catering industry)- a brief description of each
Note: add pictures related to each topics
Chapter 2
DEPARTMENTAL ORGANISATION & STAFFINGA. Organisation of F&B department of hotel
B. Principal staff of various types of F&B operations
C. French terms related to F&B staff
D. Duties & responsibilities of F&B staff
E. Attributes of a waiter
F. Inter-departmental relationships
(Within F&B and other department)
Chapter 3
FOOD SERVICE AREAS (F & B OUTLETS)Classification of food and beverage outlets in a hotel
A. Specialty Restaurants
B. Coffee Shop
-Difference between coffee shop and specialty restaurant
C. Cafeteria
D. Fast Food (Quick Service Restaurants)
E. Grill Room
F. Banquets
G. Bar
H. Vending Machines
I. Discotheque
Chapter 4
ANCILLIARY DEPARTMENTSA. Pantry
B. Food pick-up area
C. Store
D. Linen room
E. Kitchen stewarding
Note: In chapter 3 and 4 add pictures related to each topic
Chapter 5
F & B SERVICE EQUIPMENTFamiliarization & Selection factors of:
- Cutlery
- Crockery
- Glassware
- Flatware
- Hollowware
Note: pictures and sizes of all equipments are compulsory
Chapter 6
METHODS OF SERVICE: Different types of servicesAmerican,
French,
Russian,
English
Chapter 7
Menu planning:Origin of Menu,
Objectives of Menu Planning,
Factors affecting menu planning
Types of Menu,
Courses of French Classical Menu Sequence
Note: add pictures to related food items and covers to all topics
Chapter 8
What is customer services and its challenges?Impact of his first impression,
Role of employees in attracting and keeping customers
Chapter9
SIMPLE CONTROL SYSTEM:KOT/Bill Control System,
Making bill,
Cash handling equipment,
Record keeping
Note: paste formats related to topics
Remarks: handouts which are given in classroom also to be added in between the concerned topic.
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french for restaurant
Sommelier- wine waiter
Artichaut- artichoke
Assiette- plate
Assiette a potage- soup plate
Aubergine- eggplant
Abats- organs like kidney, heart
Aboyer- the person who announces kitchen order
Aliment- food
Anchois- anchovy
Bain marie- hot water well or bath for keeping food at constant temperature.
Beurre- butter
Blancher- to blanch
Ble- wheat
Bouillon- stock
Bouteille- bottle
Carte des vins- wine list
Caviar- roe (egg) of sturgeon fish
Cendrier- ashtray
Champignon- mushroom
Citron- lemon
Corbeille a pain- bread basket
Couteau- knife
Courvert- a cover
Crabe- a shell fish ‘Crab’
Crème- cream
Cuillere- spoon
Croutons- cubes of fried bread
Cuisine- kitchen
Dejeuner- lunch
Diner- dinner
Eau- water
Echalote- shallots
Entrecote- sirloin (beef)
Escargot- snails
Farine- flour
Foie- liver
Fourchette- fork
Fromage- cheese
Hier- yesterday
Huitre- oyster
Jour- day
Jus- juice
Lait- milk
Legumes- vegetables
Louche- ladle
Maitre d hotel- head waiter
Mouton- mutton
Nappe- table cloth
Nom- name
Oeuf- egg
Oeuf brouilles- scrambled egg
Oignon- onion
Pain- bread
Pince a sucre- sugar tongs
Plateau- tray
Pomme de terre- potato
Pomme- apple
Pot a eau- water jug
Porte cure-dents- tooth pick holder
Bot biere- beer mug
Poulet- chicken
Radis- radish
Sale a manager- dining room
Sauciere- sauce boat
Sel- salt
Soucoupe- saucer
Sucre- sugar
Tapis- cloth
Tasse- cup
Demi-tasse- coffee cup
The- tea
Tomate- tomato
Vase a fleur-flower vase
Veau- veal
Verre- glass
Allumette- matchstick
Trancheur- carver
Pamplemousse- grapefruit
Chou fleur - cauliflower
Dinde- turkey
Tomato juice- jus de tomate
Crème au champignons- cream of mushroom
Roast turkey- oie roti
Fresh fruit basket- lepanier des fruits fraiche
cocktail au florida- cocktail florida
boeuf, curi et ris- beef, curry, and rice
lapin- rabbit
cerf- deer
hote- host
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