Banquet Functions and Catering Services

Banquet Functions & Catering Services Procedure
HRO 101
Learning Module
Bachelor of Science in Hospitality Management

(BSHM)
Polytechnic College of Davao Del Sur, Inc.
Mac Arthur Highway, Barangay Kiagot, Digos City
Table of Contents
Course descriptor...............................................................................................................3
Definition of
Terms..
Topic 1: Apply catering control principles and procedures..................................................6
Topic 2: Minimise wastage...............................................................................................33
Topic 3: Identify Markets
..
Topic 4: Create meals for specific
markets
Recommended reading....................................................................................................39
Trainee evaluation sheet................................................................................................123
Trainee Self-Assessment Checklist................................................................................125
Course description
Banquet Function & Catering Services Procedure
This unit deals with the skills and knowledge required to Banquet Function & Catering Services
& Procedures in a range of settings within the hotel and travel industries workplace context.
Course Code:
HRO 101
Credits:
3 units
Topic 1: Apply catering control principles and procedures

Sub topics:
1.1 Identify the range of catering products used within the enterprise
1.2 Use requisition/portion control effectively
1.3 Use standard recipes correctly
1.4 Implement ordering and stock rotation practices
1.5 Use optimum storage conditions
Topic 2: Minimise wastage

Sub Topics:
2.1 Use trimmings of food products
2.2 Dispose of food wastage in line with enterprise and local authorities requirements
2.3 Process recyclable products to local authority requirements
Topic 3: Identify markets

Sub Topics:
3.1 Identify characteristics of different markets
3.2 Identify community markets
3.3 Identify different market trends
Topic 4: Create meals for specific markets

Sub Topics:
4.1
4.2
4.3
4.4
4.5
Create meals to meet market needs

Create meals to meet customers satisfaction
Create meals within a budget
Organise requirements/preferences
Identify resources required for meals
Definition of Terms
Term
Explanation
Catering Control
Controlling the process of catering by controlling process
Code of Practice
A set of regulations by which to operate
Compliance
Conforming the requirements of law or regulation
Cost Control
Determining all the cost and applying it to income
Fraud
Fraud is intentional deception for personal gain.
Portion Control
A standard recipe will yield a set number of serves; portion control requires
that number of serves to be attained
Recycling
Reusing waste products like food scraps and packaging so it does not become
burden on society
Resources
All products that are required to operate a catering business
Standard Recipe
List of ingredients and methods of cooking to produce a set quantity of food at

a specific standard
Stock
Products required to produce menu items
Stock control
Controlling from the amount of stock on hand at anytime within the enterprise
Trimmings
When product is cut to size the excess becomes trimmings; good to utilise in
another dish
A la carte
A French term which is translated as "according to the menu". A menu

of items which are all individually priced
Allergy
An abnormal reaction of the body to a previously encountered

allergen introduced by inhalation, ingestion, injection, or skin contact,
Term
Explanation
often manifested by itchy eyes, runny nose, wheezing, skin rash, or
diarrhea.
Carbohydrate
Essential nutrient that is the body's main source of energy. A sugar or

starch
Cereals
Foods from grains such as wheat, rice, corn (maize), barley, oats, rye
and the flours made from these grains when they are crushed (milled)
Commodities
Items of food or beverage. Products used in food production
Convenience Food
An ingredient that has had all or part of the preparation done
Cuisine
A style or quality of cooking; cookery:
Culinary
Of, pertaining to, or used in cooking or the kitchen.
Dairy
Products containing or made from milk
Diet
Is the sum of food consumed by a person. Usually calculated on a

daily basis
Fat
A nutrient that supplies energy, promotes growth and is the carrier of

certain vitamins
Halal
Denoting or relating to meat prepared as prescribed by Muslim law
Infrastructure
The basic, underlying framework or features of a system or

organization.
Kilojoule
A measure of the energy used by the body, and of the energy supplied
by food to the body
Kosher
Relating to food, or premises in which food is sold, cooked, or eaten

which satisfy the requirements of Jewish law
Mise-en-place
A French term which is translated as "putting in place". Referring to

preparation prior to service
Nutrient
The substances found in food that nourish the body
Nutrition
The process by which organisms take in and utilize food material.
Perishable
Refers to food which will deteriorate or rot
Portion
The amount of food or beverage served
Term
Explanation
Protein
A macro nutrient made up of amino acids. Good sources include

meats, poultry, seafood and eggs
Table D'hote
A French term which is translated as "table of the host". A set price

menu
Target markets
The select group of customers, with similar characteristics, in which an

establishment focuses its efforts towards
Topic 1:
Apply catering control principles and procedures
1.1 Identify the range of catering products used
within the enterprise
Introduction
Range of catering products may include:
Perishable products, including fruit, vegetables, meat, seafood
Paper goods, such as wrapping, boxes, gift ware
Chemicals
Glass
Plastic products, such as disposable cups, plates, cutlery
Foam products, such as fast food packaging.
An important aspect of integrating environmentally sustainable work

practices into your work is to recognise and understand the actual
resources you use on a day-to-day basis.
What are the resources?
Most texts will identify three types of resources used by a business
human, natural and financial.
In this unit we are concerned primarily with natural resources but we must also be aware of the
impact of the physical resources we use too (such as food and beverages, and other stock and
equipment we might purchase) when considering environmentally sustainable practices in the
broadest context.
The resources used by individuals will vary with their job role but in a hospitality and tourism
context they will commonly include:
Food
Beverages
Plant and equipment fax machines and printers, computers, ovens and cooking
appliances
General stock which can include linen, chemicals, stationery, furniture and fittings
Energy gas, electricity
Water.
Certain tourism-oriented properties will also add the natural environment (land, flora and fauna) to
this list.
We must also include in our consideration of resources from an environmental perspective:
The impact our operation has on air quality
Noise pollution
The waste generated by the business and how that waste can be minimised and most
effectively disposed of.
Possible alternatives
While in everyday activities you will only be able to work with the resources provided for you by
management, this awareness should highlight the need (into the future) to consider:
Alternative sources of energy including solar,

wind power, geothermal, tidal, hydroelectric,
biomass (from wood, waste or alcohol): this will
enable the business to reduce its impact on the
environment and it should be a common goal
amongst all operators to optimise the use of
renewable energy sources
By definition, a renewable energy source is one

that can be replaced or replenished quicker than
it is used thereby making it truly sustainable
By contrast, green energy is energy produced from any source that is non-polluting, and
therefore environmentally friendly
Green purchasing buying products that are made (and transported) in an environmentally
sensitive manner
Applying one or more aspects of the Waste Management Hierarchy in practice this means
analysing and evaluating the use of all resources with a view to:
Reducing the quantity of resources used wherever possible which may include the use of
more efficient equipment; the reformulation of recipes and standard practice, such as
replacing bed linen on a less frequent basis, using energy efficient light globes and
reducing temperature of water heaters
Reusing by ensuring all food that can be safely used (such as off-cuts and trimmings) is
used rather than thrown out; by replacing single use items (such as paper serviettes, plastic
cutlery) with reusable products; by straining and reusing cooking oil from deep fat fryers; by
reusing grey water (see below) to water plants, lawns and external areas
Recycling ensuring all materials that can be recycled are appropriately recycled; by
focusing purchases on materials which can be recycled with special consideration given to
recyclable packaging (see below); recycling leftovers where legal and safe to do so; by
refilling printer cartridges; by using only recycled paper in the business .
Grey water
Grey water is water that has already been used for washing, laundry or bathing purposes which is
reused. The use of grey water saves the use of drinking water for non-drinking purposes. Water
from toilets cannot be reused because of faecal contamination) and water from kitchen cannot be
used because of the potential for food scraps and chemicals which may not break down.
Recyclable packaging
Waste Wise Toolkit: small changes, big differences (pp 31-32), states that recycling packaging: is
packaging that is currently commercially recycled.
This varies across countries but the Australian states and territories; however a few simple
principles apply:
Plastics its as simple as:
Code 1: PET, (e.g. Soft drink bottles and fruit

juice bottles, cups + carry trays)
Code 2: HDPE (e.g. Milk, cream and juice

bottles)
Code 3: V (e.g. Juice and cordial bottles)
It is currently only economically viable to recycle three types of plastic from domestic sources, but
changes are being made all the time.
The food service industry causes a large waste disposal problem.
Other alternatives to disposables
Paper plates and bowls food waste (organics)
Steel and aluminium recycle
Corn starch cutlery food waste (organics)
PET cups and carry trays recycle.
Note: Ask your waste contractors to keep you informed of any changes.
What is not (generally) recyclable packaging?
Check with your local government or waste contractor if there
might be local opportunities to recycle the following:
Plastics with 4, 5, 6, 7
Waxed cardboard
Polystyrene boxes
Polystyrene cups
Plastic straws
Plastic bags.
1
0

Portion Control
Portion control is to control the quantity of food served to each
customer.
Why?
To know how much food to order
To know what yield is obtained from each food item
Helps to calculate the cost of each dish on a menu

therefore its selling price
To ensure each customer receives a meal that is uniform in quantity and standard.
Portion sizes can be determined by:
Number of courses to be served
Size and design of crockery
Type of customer
Menu pricing structure.
Portion sizes can be controlled by:
Buying food of specific portion size
Training staff on how to control portions and why it is important
Using appropriate utensils, equipment and measures to serve food
Supervising staff during service.
Portion Sizes
Portion sizes will be a debatable point all the time.
Generally speaking the more expensive the meals the smaller the portion sizes.
This might sound strange but the more expensive the menu item the better quality;
Finer breeding in the animals
Hand raised cattle are more expensive than range fed
Limited number available
Popularity may make it hard to obtain so the price will be higher
Seafood tends to be more expensive when stocks are low.
Below is an average size used in good quality restaurants:
Meat, Fish and Poultry
150g in pastry or similar
180g pure meat i.e. fillet steak
200g sirloin, rump
250 300g T-bone, whole trout, flounder.
Vegetables
Two serves of at least 50g each
Used to be meat, 2 vegetables plus a farinaceous item.
Farinaceous
Potato, pasta, rice, lentils
100g for a main meal
30 75g for an entre.
Shellfish
60- 90g per entree portion depending on how rich the overall dish is and what else is served with it.
Soup
200 - 250ml per entree portion.
Sauce
20 - 50ml per portion depends on the richness of the
sauce.
Portion control can be by size and not weight.
The more slices the more profit. But will the customers
be happy with the serving size.
Customers expect a large slice of cake but most of the
time they cannot finish the cake because the serving
size is too large.
But if you charged them the same price for a smaller
piece they will think it is too expensive for what they are
paying.
Cakes
20 cm: 8 10 portions
25 cm: 12 portions
1
2
30 cm: 16 portions.
(All of the above depend on the thickness and richness of the cake)
To obtain good portion control the chef/cook needs to know the yields for various raw and
processed products they work with, therefore it is important to make a habit of regularly counting,
measuring and weighing food products in the Kitchen when working with them.
For example:
How many dry biscuits are in a packet?
Slices of bread in a normal sliced loaf
How many apricots halves in a tin weighing 445g?
Portion control exercises

1. I need 55 portions of fish fillets weighing 120g each. How much fish do I need to purchase?
_________________________________________________________________
2. How much smoked salmon do I need to buy for a function of 550 people, giving 3 slices per
person when each slice weighs 45g?
_________________________________________________________________
3. I bought 2 turned potatoes per person for a function of 45 people. What is the portion size, and
how much did I need to buy?
_________________________________________________________________
4. I bought a 2.5kg tub of semi-dried tomatoes. Giving 20g per person, how many portions are
there?
_________________________________________________________________
5. A 3.250 kg cooked, boned leg of lamb will yield how many portions of 175 g?
_________________________________________________________________
6. You need to cook 85 portions of rice for a buffet. How much raw weight of rice do I need to
cook?
_________________________________________________________________
7. How many black forest cakes (25 cm) do I need to buy for a function of 120 people?
_________________________________________________________________
8. How many 180 gm sirloin steaks will be acquired from a trimmed 3.42kg sirloin?
_________________________________________________________________
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4

Introduction
A standard recipe is a precise record of ingredients, method, serving instructions and cost of any
food item on a menu.
A standard recipe needs to include:
Summary of ingredients
Required quantities or each item
Specific preparation guidelines
Garnish and service details
Portion sizes
Accurate costs
% wastage
Date.
Why do we use them?
Standardise production of recipes -regardless of who makes them
Consistent quality always taste the same
Consistent presentation always look the same
Consistent portion size - always the same

quantity
Easy to calculate cost of dish and re-establish

cost of dish
Customer satisfaction.
To calculate cost of purchase amount

FORMULA
Cost per Unit Unit x Purchase Amount = Cost of purchase amount.
Example:
Commodity
Cost
Unit
Amount used
Cost of usage
Apples
$2.99kg
1000g
255 g
$0.76
Balsamic Vinegar
$2.38
375ml
125ml
$0.79
Basil
$2.00
1 each
.5
$1.00
Alternative
Apples - $2.99kg
.255
= $0.76 per 255 grams
When pricing any ingredient it is important to reduce to a

common denominator.
Cost per each
Cost per kilo or litre
Cost per gram.
Student Activity
There is a menu on the following page and that is followed be standard recipe sheets for each recipe.
Students are required to find local cost of each ingredient and apply to the recipe and determine the cost of
the recipe and the cost of a single portion.
At what
point should
the cost be
applied?
Purchased weight
Cleaned and prepared waste.
The purchased weight is the easiest but exactly how much are you using when it has been
cleaned.
Example:
Eggs by the each. If an egg white is needed then the full cost of one egg is used
If the egg white is used to make meringue the full cost is applied to the recipe.
By implementing the full charge to both is a way of cost cutting and getting a better return on one
egg.
In recipes eggs are best measured by weight as opposed to by each.
Eggs differ in size.
By the each is just an easier way to measure when working in small amounts.
1
6
ENTRE
Spaghetti Carbonara
Garlic Prawns
MAIN COURSE
Salmon Cutlet on Mash Potato
Roast Chicken with Roast Vegetables
Sirloin Steak with Garlic Butter and French
Fries
DESSERT
Fresh Fruit Salad
Mississippi Mud Cake with King Island
Cream
1
8
Standard Recipe Costing

Recipe
Spaghetti Carbonara
Number of Portions 10
Portion size: 150g
Ingredient
Amoun
t
Butter
80g
Onion, diced
100g
Bacon, lardons
150g
Pepper, cracked
black
5g
Cream
300ml
Spaghetti, cooked
Useable
Purchase
Amount
Cost per
Unit
Cost of
purchase
Amount
800g
Egg yolks
10ea
Chives
.5 bch
Parmesan cheese
Unit
Waste
%
200g
Total Cost
Cost per individual Portion
Selling Price @ 28% f.c.
Method of production, cooking temperatures and plating procedures
Boil Spaghetti, blanch and reserve in 80gm portions
Oven roast bacon until slightly crispy, drain from fat and reserve
Sweat onions in oil and cool until required
To serve:
Portion of butter (8g) into hot pan and add sweated onions (10g)
Add bacon lardons (15g) to pan along with pepper followed by cream and bring to boil
Re heat portion of cooked spaghetti in hot water, drain off excess water. add to boiled cream mixture and mix
through
Remove from heat and add egg yolk and immediately mix through hot sauce to thicken
Add chives and place into warmed plate
Garnish with parmesan cheese
Tested and Approved by:
Date

Recipe
Garlic Prawns
Number of Portions
10
Ingredient
Amount
Butter
100g
Garlic, chopped
80g
Lemons
3 ea
Prawns, cutlets,
green
800g
Parsley, chopped
.25 bch
Portion size:
Uni
t
Waste
%
Useable
100g
Purchase
Amount
Cost
per
Unit
Total Cost
Soften the butter in bowl but do not melt
Add chopped garlic
Set garlic butter into container until required
To serve:
Place portion of garlic butter into warm pan to melt butter
Add prawns and cook gently
Add portion of lemon juices to butter and more garlic butter
Finish with chopped parsley
Place into warm plate and pour butter over prawns on plate
Date
Cost of
purchase
Amount
2
0

Recipe
Salmon Cutlet on Potato Mash with Mixed Vegetables
Number of Portions
10
Ingredient
Uni
Amount
t
Salmon Cutlet
1800g
Butter
50g
Potato
1000g
Butter
100g
Cream
300g
Salt
10g
Pepper
5g
Peas, sugar snap
500g
Carrots
500g
Parsley, chopped
.25 bch
Portion size:
Waste
%
180g
Purchase
Useable
Amount
Cost
per
Unit
Total Cost
Peel and cut the potato into halves.

Place into cold water with salt and bring to boil
Cook until soft, drain and mash until lump free
Add butter and cream and blend through potatoes
Blanch carrots and peas then refresh in cold water
Heat pan add small nob of butter
Place cutlet onto hot pan, skin side down and cook until skin is crisp
Turn over and finish on low heat in pan, approx 2 mins
Reheat portion of mash potato in microwave
Place potato on plate in centre
Place cooked salmon cutlet on top of mash
Reheat portion of carrots and peas and place onto plate either side of cutlet
Finish with portion of melted butter poured over hot cutlet
Date
Cost of
purchase
Amount

Recipe
Roast Stuffed Chicken with Roast Vegetables
Number of Portions
Ingredient
Chicken (no10)
Egg white
Onion
Portion size:
Amount
Uni
t
Waste
%
Useable
Purchase
Amount
Cost
per
Unit
5 ea
1
100g
Rosemary
.25 bch
Oregano
.25 bch
Thyme
.25 bch
Prunes
100g
Pinenuts
50g
Bread crumbs fresh
200g
Butter
20g
Salt
10g
Pepper
5g
Potatoes
1000g
Pumpkin
500g
Zucchini
500g
Chicken stock
500ml
Parsley, chopped
.25 bch
Total Cost
Students to finish:
Date
Cost of
purchase
Amount
2
2
Standard Recipe Costing 3

Recipe
Sirloin Steak with garlic butter and French fries
Number of Portions
Portion size:
Ingredient
Amount
Sirloin Steak
2000
Vegetable oil
60
Unit
Waste
%
Useable
Purchase
Amount
Cost
per
Unit
Garlic Butter
Salt
20
Pepper
10
Butter
300
Garlic
10
Parsley
.25
Lemon
French Fries
Potatoes
1000
Frying Oil
500
Side Salad
Salad leaves
250
Tomatoes
Cucumber
.5
Dressing
Olive oil
200
Vinegar
100
Salt
Pepper
Total Cost
Students to finish:
Date
Cost of
purchase
Amount

Recipe
Fresh Fruit Salad
Number of Portions
10
Ingredient
Amount
Orange
10 ea
Honeydew Melon
2 ea
Pineapple
2 ea
Apple
400 g
Banana
500 g
Kiwi fruit
5 ea
Strawberry
200 g
Portion size:
Unit
Waste
%
Useable
140
Cost
per
Unit
Purchase
Amount
Total Cost
Students to finish:
Date
Cost of
purchase
Amount
2
4

Recipe
Mississippi Mud Cake with King Island Cream
Number of Portions
12
Ingredient
Mud cake 25cm
King Island Cream
Amoun
t
Portion size:
Uni
t
Waste
%
90g
Purchase
Useable
Amount
Cost
per
Unit
1 ea
500 g
Raspberry,
Frozen
500 g
Sugar, Caster
100 g
Sugar, Icing
80 g
Mint leaves
.25 bch
Total Cost
Students to finish method of production
Date
Cost of
purchase
Amount

Recipe
Number of Portions
Ingredient
Amoun
t
Portion size:
Uni
t
Waste
%
Purchase
Useable
Amount
Cost
per
Unit
Cost of
purchase
Amount
Total Cost
Date
2
6
1.4 Implement ordering and stock rotation

practices
Introduction
Two alternatives present themselves in relation to stock control systems: either a computer-based
system, or a manual, paper-based one.
All employers will provide you with the necessary on-the-job training to use their particular system
even though you may have had previous experience.
Stock control systems
In owner-operated establishments, managements personal
previous experience, industry experience and computer
knowledge as well as individual preference are major
factors in determining the system in use.
In large venues, and properties that are part of a chain, a
computerised system is commonly used.
Computer-based system
The computerised system may cover all stock items, or only nominated articles such as liquor or
linen.
Details regarding deliveries are entered into the computer to update stock-on-hand figures, and
then these stock levels may be altered:
Automatically as point-of-sale cash registers/terminals immediately decrement (that is,

reduce) the stock level when sales are made or
Manually as staff input data reflecting internal stock transfers from department to
department, deliveries, returns etc.
Advantages of a computer-based system

Advantages of a computer-based system include:
Quick generation of management reports they can be produced whenever required,

basically at the touch of a button
Compact record keeping the computer-based option takes less space than a paper-based
one
Added security password protection provides a level of security not available with the
manual system
Enhanced levels of staff compliance with control procedures where a computer-based

stock control system is in use, staff realise all operations are monitored and analysed and
tend to comply more with Standard Operating Procedures relating to stock control
Flexibility adding new stock and deleting old stock is quick and easy
Automatic updates of stock levels as items are added or decremented from stock these
levels automatically adjust to represent current real stock levels.
Disadvantages of a computer-based system

Smaller establishments may not lend themselves to using a computerised system and operators
may identify the following as being negatives:
Specialised knowledge of the computerised system or program is necessary and they do

not have adequate computer skills
Expensive initial costs the system may simply cost too much to introduce, and owners
may not be able to justify the investment required: they may feel the money is spent better
elsewhere
Power failure and equipment breakdown can disable the system not a common likelihood,
but a negative nonetheless
Comparatively very time-consuming to set up and maintain new users may believe the
time spent setting up such a system will take their eye off their main aim of running a
hospitality property, and they maybe loathe to do this.
In addition, they may feel keeping the system up-to-date will be too time-consuming.
To many, the above reasons may sound ridiculous. But, if a person is presently running a
successful operation and has been doing so for several years without the aid of a computerbased stock control system, it is very hard to convince them they need one.
If the cashier is entering sales into a modern computer based system then the kitchen will
be advantaged by setting up all their recipes and stock ordering on the computer.
The need to upgrade to a POS (Point Of Sale) system provides the perfect opportunity to combine
a new stock system as well.
Manual system
Advantages
A perfectly acceptable and effective stock control
system that has stood the test of time, the manual
system is a paper-based system with the following
advantages:
It is relatively inexpensive to initiate all you

need are the basic cards, sheets, records and
books
Records are paper-based and visible this visibility (being able to turn pages and see the
figures) is very reassuring to many people: some people panic when a figure disappears
from view on a computer screen
2
8
Access to required records does not need any specialised

knowledge.
Reasons to have a stock control system

Organisations incorporate a stock control system into their business for
one or more of the following reasons:
It can help to deter theft
When staff are aware that an effective stock control system is in
operation, they will be less likely to steal (either money or) stock.
It can help to minimise waste
Where staff realise that an accurate record is being kept of what each department uses and the
revenue they generate from the stock they use, they tend to be more careful with stock by using
only what is necessary, recycling where possible and generally being more cost effective.
It helps ensure correct prices are charged
Cost prices usually increase, and to obtain the return you are entitled to, it is critical to know the full
and current cost price in order to be able to calculate the desired selling price. Regularly monitoring
cost prices enables correct selling prices to be set.
It helps generate information about departmental performance
Effective stock control can indicate how each and every department is performing in terms of its
contribution to the overall profit of the enterprise.
It will highlight good and poor achievers as well as those on, below or above budgets and targets.
It provides the basis for many management decisions
Historical records about purchases and sales will help determine where future stock will be
purchased from, how much will be bought, the level of stock to be kept on-hand, and when stock is
to be purchased.
Fraud
Fraud is intentional deception for personal gain.
You must be aware from the beginning no stock control system is foolproof staff will always work
out some way around it, some way to beat it.
This applies whether the system is manual or computerised.
You must therefore always be alert to signs of fraudulent activities, and be prepared to monitor the
stock system to take into account new matters arising in the workplace.
This can be:
New staff
New procedures
New trading hours
Changes to suppliers
Alterations to target markets.
Anyone with responsibility for stock control must be alert

to any signs that indicate things are out of the ordinary,
and be suspicious about such events.
Suspicion may be raised by:
A staff member is in an area where they really

have no work-related business being
An unusual increase in usage of a certain stock

item
An unusual increase in orders for a certain stock item
An open carton that should be sealed
Staff alleging an unusually high level of stock breakage
Staff reporting an unusually high level of theft of items by guests.
Stock control, and the resultant management information it can produce, is always historical in
nature it is always a case of showing what has already occurred rather than what will happen:
This emphasises the need for you to remain alert to signs of things which are out of the
ordinary so they may be detected before the backward-looking stock take indicates there is
a problem.
In relation to stock control it is definitely not a case of Ignorance is bliss.

All this means the implementation, operation and monitoring of any effective stock control system is
a time-consuming undertaking demanding a large commitment in terms of time, resources and
dedication.
Limits of the system
The hospitality business is somewhat different to many other enterprises in that a proportion of its
stock (most food stocks as well as many of the beverages) is perishable: it has a definite use-by
date beyond which it cannot be sold and hence is worthless and represents a total loss to the
organisation.
Coupled with this is the unpredictability of day-to-day trade, together with the uncertainty of what
guests will choose when they arrive due, in part, to the large array of options we traditionally
present them with.
Above all, a stock control system for all it can do and all the information it can provide is useless
unless management uses it:
Where the system produces results indicating something is wrong, then someone must act
on the information
3
0
They need to do some detective work to identify exactly why the problem has arisen
Act to ensure the situation is fixed.
All the stock system will identify is that there is a problem
It often will not indicate what the problem is, who is responsible, or what has happened.
For example, a stock control system may indicate a certain kitchen is under-performing by $200 per
week.
The system will be hard-pressed to tell you exactly who is at fault,
They may be serving larger portions unintentionally
Dispensing in a way that results in excessive wastage
Spilling food accidently
They are stealing stock
Stealing cash from the registers.
The stock control system simply flags all is not as it is expected to be.
It is then up to you to determine what is wrong and if anyone is guilty.
Stock
For the purposes of these notes, stock can be seen to include:
Food and beverages covering all departments,

processed and unprocessed items, alcoholic and nonalcoholic stock
Equipment all types including maintenance, cleaning

and office equipment
Linen including housekeeping, bar, function, and dining

requirements
Stationery all office requisites, as well as internal documentation
Cleaning supplies and chemicals for use throughout the property, internally and externally
Meal Vouchers used for promotional purposes, staff bonus system or as part of Specials
or Package deals, and to cater for groups.
Organisational requirements
The requirements regarding monitoring and maintaining stock levels will vary between properties
and may vary at different times of the year.
Common organisational requirements include:
Identification of documentation to be used to record and track stock movement and usage
Internal protocols regarding when stock can be released from the stores area to department
or individuals
Designated maximum values of stock held on-hand as well as identification of inventory

levels for all satellite kitchens as well as main kitchen
Nomination of stock take periods including definition of how they should be done and who
is authorised to undertake them
Company policies regarding the introduction of new stock items into inventory
Quality criteria for nominated products against which all purchases must be evaluated
Standard procedures to ensure the safety and security of stock on the premises
Reporting requirements regarding stock this can address reports required when stock
shortage has been identified, reporting requirements following stock takes, and inventory
reports identifying fast and slow moving lines, level of stock, number of stock turns etc.
Stock levels
Many properties establish limits for stock items to guide those making the purchases.
These guidelines help ensure the overall amount of stock on the premises is not excessive.
Many premises will seek to actively manage their stock-on-hand figure and most venues will
attempt to buy stock in, sell it and have the money in the bank before the stock has to be paid for.
In effect, they are working on credit offered by the supplier (which is free).
These guidelines may:
Identify the level at which an order is to be placed
Stock can only be ordered when stock-on-hand reaches a certain level
Set the quantity of stock to be ordered
When an order is placed for a certain item only x can be ordered at any time.
Considerations involved regarding stock that can be ordered include historical usage, space
available, the season, promotions in force or expected, and available funds or lines of credit.
In many instances, departures from these guidelines can only be made with management
approval:
Perhaps for special occasions
When an item is available at an especially attractive price.
Other venues simply order stock as it is required, adopting a Just-In-Time (JIT) method that orders
only what is required, and gets it delivered just in time to be used, aiming of course to never run
out.
All venues should strive to never run out of items they need once a venue gets a reputation for
being a non-stockist, customers will simply go elsewhere to buy what they want.
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Problematic with the JIT method is demand is difficult

if not impossible to predict in our industry and
suppliers may be unreliable in terms of their ability to
deliver on time when required, especially at short notice.
Par stock levels

This term relates to the stock level for products in a
store, as set by management.
The par level is the required number of each item when the store is sufficiently stocked.
When using a par stock system bar staff are required, at the end of the day, to order sufficient stock
from central stores to bring levels up to the predetermined par stock level.
Commodity stock level needs to be monitored on a daily basis, if only by sight, to ensure that
enough product is available for the next day or this day trading requirements.
Par stock levels are used mainly in large storage areas where several smaller venues will come to
draw stock, like a large hotel where several kitchens will collect dry goods.
Storage of stock
An important factor when ordering stock is to ensure that the conditions required for storage of the
stock can be managed by the establishment.
Perishable foods must be stored below 5C.
Frozen foods must be store in an environment below minus 18C (-18).
Dry goods must be stored in an environment that will not be detrimental to their suitability for future
human consumption, recommended 15C-20C.
1.5 Use optimum storage conditions

Storage in catering establishments vary greatly.
Food
Equipment
Stationary.
Food storage will be based on perishable and non perishable.

Perishable
Fresh
Frozen.
Non perishable
Dry goods.
Non Food items
Chemicals
Equipment for kitchen
Equipment for office
Equipment for front of house
Stationary
Staff uniforms.
Food storage is the most important. Food will be stored in any of the
following areas:
Cool room
Freezer
Dry store.
Cool room
Cool room storage is for perishable that need to have temperature control to minimise the growth of
bacteria:
Cool room temperature requirement is less than 5C.
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Cool room is generally in close proximity to the kitchen as this is the

area that will access the cool room the most.
Fresh foods will normally be held in cool room for maximum of 3-4
days.
Vacuum sealed foods can stay in cool room temperature for longer
periods. See packaging for details.
Freezer
Freezers are for foods that come into the kitchen and need to be held in a frozen state until
required for production purposes.
Freezer operating temperature is minus 18 degrees Celsius (-18C).
Freezers are also generally in close proximity to the kitchen.

Frozen foods will vary in time that it can sit in storage in freezers. The longer food is in freezer
storage the more that it will cost the establishment.
Dry Storage
Dry storage temperature is best at 15C to 20C.
Dry storage is for:
Canned goods
Dry goods like dry pasta, uncooked rice, lentils
Perishable goods like potatoes, tomatoes will also sit in dry store for short periods of time
Packaging goods for take away foods.
Chemical Storage
Chemicals need to be stored away from food items and items that are used for food storage.
Chemical storage room temperature is best at 15C - 20C.
Chemical storage room or areas need to be well ventilated and need to have a separate waste
disposal system that is not connected to the kitchen preparation area.
Many countries will have temperature much warmer than Australia. The dry store temperature
listed here are the ideal temperatures or the average ambient temperature.
Ambient temperature is the temperature that is the air temperature without mechanical means of
controlling the temperature. Air conditioning or heating.
Care must be taken with chemicals so that they are kept sealed in
proper containers. Fumes from unsealed containers that are allowed
to build up in confined spaces are just as dangerous as the chemical
itself.
Well ventilated rooms allow for build up not to occur.
Material Data Safety Sheets (MSDS) must be visible for all people to
see in chemical storage rooms.
Use safety gear as required when handling cleaning chemicals.
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion of the
project by the agreed date to your Trainer.
Your Trainer will clarify this more but all this will be adding youre your own database of knowledge.
The student will need to show competency in the following criteria to be deemed competent.
Students will need to complete a series of exercises that will show competency.
A report outlining the following criteria:
1.1.
Identify a range of catering products:
Students will need to be working with a base menu that covers a catering
establishment
All the products that will be required to produce that menu will need to be identified
Products are not just the food
Products required will include
Cleaning supplies
Consumables like plastic wrap, aluminium foil, paper goods that may be required
Food handling gloves
1.2. Requisition goods required as per standard recipes.
A list of suppliers that will be able to supply these requirements
Students must obtain a price for each of the ingredients either for each or kilo coast
1.3. Rotation of stock implementation.
Report on how the stock will be stored and the condition in which the stock will be
stored
List of equipment that may be required to check the stock as it is received by the
catering enterprise
Summary
Identify the range of catering products used within the enterprise
Catering products is not just the food. It includes all the other product is required to produce the food that
the customers purchase.
Cleaning chemicals
Paper goods
Plastics
Glassware
Stationary.
Each enterprise will be slightly different but all commodities required need to be identified and accounted
for in the cost of production and operating expenses.
Use requisition/portion control effectively

All goods and equipment needs to be requisitioned and costed to a specific department.
Control of food ordering needs to be in place to ensure that food is handled correctly and that it goes to
the correct area where it will be used effectively.
Use standard recipes correctly

When producing it is important to use the correct amount of ingredient so that the correct portion size
can be implemented to satisfy the customer that they are getting value for money and the enterprise is
making sufficient profit to enable it to continue to operate.
Implement ordering and stock rotation practices

When new stock comes into the enterprise it is important that the old stock, if any, is used before the new
stock.
Stock rotation is basically using the old stock before the new stock.
Order only what is required for the ordering cycle. Allowances can be made for the ebb and flow of
business operation. This will all be accounted for in par stock levels.
Use optimum storage conditions

All perishable foods stocks need to be held at a temperature that will minimise and bacterial activity and
minimise a potential adverse reaction to the customers that may consume the food.
Ensure perishable foods are held at correct temperature and for the maximum time allowed for that food.
All this will be explained in the Food Safety Plan (FSP) that all food catering enterprises must have in
operation when producing food for sale to public.
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Topic 2:
Minimise wastage
Trimmings may relate to:
Off cuts
Off cuts are all part of stock purchased. How they can be utilised in the kitchen will determine if
they can be used in other dishes.
If the cost of the labour outweighs the benefit or return to the kitchen then there is no need to
utilise off cuts.
Not all off cuts are useable.
Vegetable trimmings can be added to stocks if their flavour does not
spoil the flavour of the final product:
Tomato trimmings will make a chicken stock go bitter but can

be used in vegetable stock.
Not all off-cuts will be usable
Off cuts of vegetable can be used in vegetable stocks
Off cuts of meats may be saved and utilised in other meat

dishes but it has to be economically viable to do this.
Products that have been frozen and thawed cannot be refrozen so it

can be used in another dish at another time.
It can be unviable to save small amounts of meat to use in another
dish. Chef of the kitchen will have to make that decision.
It is good practice to utilise any off cut into other usable dishes where a return to the kitchen can
be claimed.
2.2 Dispose of food wastage in line with

enterprise and local authorities requirements
Introduction
Everyone working in the hospitality and tourism industries is expected to comply with the relevant
environmental regulations and requirements that apply to their workplace.
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Compliance can and will vary between workplaces a venue selling fast food in a capital city is
likely to face a different raft of compliance issues to a resort in the wilderness or on an island.
What compliance
apply?
requirements
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might
In general terms, compliance might include:
Meeting relevant federal, state or territory laws
Meeting local government laws, by-laws and regulations as

they apply to local council areas
Meeting the requirements of industry codes of practice/conduct

as they apply to associations to which the business belongs or
subscribes
Meeting the compulsory standards and requirements that apply to an industry

accreditation scheme to which the business has decided to belong.
You are advised the notes in this section are intended to be generic only in terms of identifying
issues that a business may have to comply with.
All readers must undertake additional appropriate research to determine exactly what applies to
them in terms of their individual circumstances in terms of:
Business type
Physical location of the business
Size of the operation
Activities being undertaken and resources being used
Time environmental legislation is subject to regular change and new laws (and
interpretations and definitions) are being introduced over time.
Context
Ensuring the sustainability of the environment for human habitation and preserving scarce
resources is now a global concern, and is increasingly becoming a factor in quantifying wellbeing.
Students need to be aware of the environmental of their Local Government Authorities and these
should mirror National standards.
Local government laws

Your local Council also plays a significant role in environmental issues especially those applying
to noise, pollution and waste disposal.
The laws established by the local Council will support and supplement state and federal
legislation and factor in issues relevant to their local communities and situations.
To identify what your local council requires:
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Visit their website
Call in person to the local Council and speak to an officer.
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The basic legal requirements

In essence (and you will need to obtain information from your local authorities to determine the
details) a business is required to:
Refrain from air pollution
Refrain from water pollution
Refrain from causing contamination or damage to the land,

flora and fauna
Limit the noise it produces including noise occasioned

from music, noise made by patrons leaving the premises
etc.
Dispose of its waste correctly.
Local Authorities will have might have regular collection of waste

material or the local government may expect enterprise to pay for their waste products to be taken
away and disposed of in a fit and proper method.
Environmental Codes of Practice

Establishments may also subscribe to an industry code of practice detailing the actions they will,
and will not, take in relation to environmental issues.
Adherence to a Code of Practice is not legally required (or binding) but ongoing membership of,
say, an industry body may require you abide by the code they publicly proclaim and promote.
A Code of Practice may also be referred to as a Code of Conduct or some other similar term. The
Code is a list of statements made by the industry body on behalf of its members stating the
actions and standards they will achieve or strive to attain.
The statements in the Code are developed by members of the group and ratified by the
membership.
By making these statements and requiring their member organisations comply with those
requirements, the Code gives members of the public confidence in the body and its members and
demonstrates their commitment to environmental sustainability.
Environmental values and human activities (beneficial uses) that need protection from the effect
of pollution and waste, such as:
Human health and well-being
Ecosystem protection
Visibility
Useful life and aesthetic appearance of buildings, structures, property and materials
Aesthetic enjoyment and local amenity.
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2.3 2.3 Process recyclable products to local

authority requirements
All food products used in commercial kitchens will come in some sort of container.
Glass
Plastics
Paper, cardboard
Metal.
Most of these products can be recycled and this will

reduce the amount of rubbish and waste that goes
into landfill.
The biggest pollutant is plastics as it does not break down in the landfill.
Breaking down is the term used to describe the action of the microbes that live in the soil
consuming the edible matter and passing the waste out of their body as excrement.
This is what happens with food scraps that go into the landfill. Microbes come and eat the food.
Paper and cardboard products get wet and that makes them edible by the microbes in the soil.
Waxed cardboard cannot be placed into landfill; it must be disposed of separately
No metal products should go into rubbish. It must be separated and sent to special recycling
companies that will re-use the metal in other products.
Glass receptacles need to be cleaned and sent to a glass recycling depot
Plastic containers need to be cleaned and sent to a plastic recycling depot.
All these recycling depots will be operating in larger cities and smaller townships.
Other waste products:
Cooking oil
Cooking oil that is taken from deep fryers and woks should never be placed into the rubbish bin.
All fats must go into separate recycling bins so it can be re-used into other products.
Food scraps
Food scraps will go into rubbish bins. Some local government authorities will have a place so that
food scraps can be turned into compost products before it is placed back onto the market as
fertiliser.
If food scraps are just thrown out onto the ground surface it will attracts vermin like wild animals,
rats and mice. It is important that no rubbish is left lying around to attract unwanted pests.
All waste must be disposed of in a safe and efficient manner under the directive of Local
Government Authorities.
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Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer.
You must submit documentation, suitable evidence or other relevant proof of completion of the
project by the date agreed with your Trainer.
Your Trainer will clarify this more but all this will be adding youre your own database of
knowledge.
The student will need to show competency in the following criteria to be deemed competent.
Students will need to complete a series of exercises that will show competency.
A report outlining the following criteria:
2.1 Use food trimmings in a viable manner:
How will food trimming be utilised in the kitchen?
2.2. Dispose of waste and recyclable materials.
What are the waste disposal methods of your enterprise?
Do these methods comply with the requirements of the local government authority?
What are the costs related to these disposal methods?
What are the recycling requirements of the local government authorities?
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Summary
Minimise wastage
Use trimmings of food products
Any usable trimmings should be utilised in other dishes where viable to do so
Vegetable trimmings into stocks or soups
Meat trimmings in to other meat dishes
Anything that does not compromise the safety of the food for human consumption
If the process takes more time than what the value of the resource retrieved then the
trimmings are best disposed off.
Dispose of food wastage in line with enterprise and local authorities

requirements
All catering enterprises will have refuse, garbage, rubbish that needs to be disposed of in a responsible
manner.
Local governments will inform each enterprise of the requirement for their area.
Best practice is to separate organic and non organic
Non organic is further separated between paper, glass, plastic and metals
Non organic is product that will not break down when it is placed into land fill
Organic will decompose, breakdown, when it is placed into landfill.
Process recyclable products to local authority requirements

Recycle all products that can be recycled.
Paper
Plastic
Glass
Metals.
All need to be separated and disposed of separately. How this is handled is under the control of the local
government authority.
Some of this can be managed by the local community but this alone is not sufficient.
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Topic 3:
identify Markets
3.1 Identify characteristics of different markets
Introduction
The hospitality and tourism industries interact with a diversity of
customers. This manual focuses on the skills and knowledge
required by cooks and chefs to design, prepare, cook and serve
meals to meet the specific market requirements and needs of
these customers in commercial food production environments.
Whilst it is essential for the health of these customers that you
meet any dietary requirements they may have, it is important that
kitchen staff are also aware of the value in providing for customers
that have specific requirements with appealing and appetising meals.
Before we look at the different characteristics of markets that have different menu needs, it is
essential that we look at some basic requirements to consider when designing menus and meals
that may be included in these menus.
Understanding target markets
Before attempting to design menus and meals within
these menus, it is important to understand the different
markets in which we are catering for including:
Characteristics and needs of these markets
The characteristics and needs of these markets,
including but not limited to:
Cultural
Health, dietary
Religious
Fads
Festivals.
Meal preferences
The first priority of providing food has to be to satisfy
hunger.
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Food has, however, always been linked to other factors such as socio-economic, emotional and
psychological needs.
In other words, it is also important to know how and why a customer may be motivated to select
or enjoy particular cuisines or dishes.
Their meal preferences including identification of:
Meals
Ingredients within these meals
Combination of ingredients
Preparation methods
Cookery methods
Presentation methods
Dietary, cultural or religious requirements

Any dietary, cultural or religious requirements that must be met
Consumer Expectations
Expectations of consumers are difficult to pinpoint, but are nevertheless motivated by the
following areas:
Personal preference and knowledge of the diner
Cultural or religious preferences and restrictions
Awareness of the food being eaten
Value for money.
Ultimately kitchen staff must make the decision:
As to the market that they wish to enter
To ensure the menu reflect that specific markets and the

values expected within.
Key factors influencing food choices

The factors that have a significant influence on food choice are:
Nutrition
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Key components of meals
Health requirements
Culture
Religion
Dietary requirements
Food Allergies
Vegetarian.
This manual will explore these factors in more detail.
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Nutrition
All meals must be designed with nutrition in mind. This is important regardless of any cultural,
religious or health beliefs.
Nutrients needed for health
The food we eat contains nutrients. A nutrient is a source
of nourishment found in food and they are needed by the
body to:
Provide fuel for energy
Provide materials for growth, repair and

maintenance
Provide special elements needed for body

processes.
The nutrients that the body needs are:
Carbohydrates
Protein
Lipids
Vitamins
Minerals.
Carbohydrates
Carbohydrates are the human body's main source of
energy, so it is important that the diet includes enough to provide energy for basic functions such
as breathing as well as the physical activity of the day.
Carbohydrates are classified as either:
Simple carbohydrates
These are foods high in sugars:
E.g. Sugars found in cane (sucrose), fruit (fructose),

milk (lactose), honey.
Complex carbohydrates
These are the starches found in plant foods:
E.g. Potatoes, rice, bread, pasta, noodles.
Protein
Protein is needed to produce, repair and maintain all the cells throughout the body e.g. our hair,
fingernails, muscles, blood etc.
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Many foods contain a good source of protein:

Animal proteins
E.g. Meats, poultry, seafood, game, eggs, dairy.
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Plant protein
Some plant foods also contain good sources of protein such as soy products like tofu or bean
curd.
Many plant foods contain protein which can be useful if combined together:
E.g. Grains, nuts, seeds and legumes.
Lipids
Lipid is the combined term used to describe foods that are a fat or oil. Lipids are used in the body
in the structure of cells, to provide insulation, to assist in the transport of fat soluble vitamins and
can be used as a source of energy.
Lipids can be classified as:
Fats
Fats are usually solid at room temperature
Usually from animals:
E.g. Butter, chicken fat, lard
Plant based coconut and palm fats are exceptions
Usually classified as Saturated.
Oils
Oils are liquid at room temperature
From plants:
E.g. seeds, fruit
Usually classified as Unsaturated:
Monounsaturated
Polyunsaturated.
Vitamins
Vitamins are micronutrients, meaning they are only needed in very small amounts. Eating a
balanced diet as outlined in dietary guidelines will provide most customers with sufficient
quantities of these vitamins. Vitamins are divided into two groups based on their solubility:
Water soluble:
Vitamins C and the B complex vitamins
Fat soluble:
Vitamins A, D, E, K.
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Minerals
Minerals like vitamins are also micronutrients and only needed in very small amounts. Again
eating a balanced diet as outlined in dietary guidelines will provide sufficient quantities of the 17
minerals that the body needs for health. Each of the minerals plays an important role in the
bodys daily processes. There are 4 minerals that are often discussed when considering health,
they are:
Iron:
Required for the production of red blood cells
Assist in the transport of oxygen
Calcium:
Essential for strengthening bones and teeth
Play a role in muscle functioning and blood clotting
Sodium:
Essential in balancing fluid in the body
Zinc:
Needed for growth.
There are also two additional requirements needed by the human body for its daily processes,
these are:
Fibre
Water
plants
Fibre is the indigestible part of
Fibre assists in keeping the

digestive system healthy

Key components of menus include:
Proteins
Starches
Vegetables
Flavourings
Cooking methods
Service styles.
Transports water soluble nutrients
Regulates the body's temperature
Flushes out waste

On later pages a summary of how different cultures prefer key components of a meal will be
identified.
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Health requirements
One of the most important characteristics of all markets is the importance creating meals that are
consist with what a healthy balanced diet consists of. Governments assist consumers and cooks
alike to plan healthy diets by producing guides called dietary guidelines. These identify basic
nutritional needs by grouping foods and outlining the proportions of foods needed daily from each
group to maintain health.
Five core food groups
A healthy diet can be achieved by eating a variety of nutritious foods from the five food groups
every day. The five core food groups are:
Grain foods
Vegetables and legumes/beans
Lean meats, poultry fish, eggs , tofu, nuts and seeds and legumes/beans
Fruit
Milk, yoghurt, cheese or alternatives.
The aim of dietary guidelines is to use the best available scientific

evidence to provide information on types and amounts of foods, food
groups and dietary patterns.
The Guidelines are designed to be a guide for health professionals,
policy makers, educators, food manufacturers, food retailers and
researchers. The aim is to:
Promote health and wellbeing
Reduce the risk of diet-related conditions
Reduce the risk of chronic disease.
These guidelines are structured for healthy people as well as those

with common diet-related risk factors such as being overweight. Most guidelines suggest that we
eat:
More
Added fat - especially saturated
Variety of nutritious foods
Whole plant foods such as grains and

vegetables
Added sugar
Added salt
Alcohol
including:
Less
Water
fat
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Culture
The types of customers catered for by the hospitality
industry are diverse. Often the expectations customers
have about foods, meals and even the style of food
service is related to the cultural groups of which they
belong.
Cultural influences such as nationality, ancestral
background and religion affect the foods that are chosen
and the manner in which food is eaten. It is important that
cooks have knowledge of how to design meals to meet the needs of specific cultural groups or
the diets which may be based on religion or other beliefs.
World Cuisines
Food plays a major role in many cultures. Cuisines are as varied as there are countries and
communities within those countries. The foods that are preferred, the types of meals that are
prepared and even the style in which food is generally served is influenced by factors such as the
history, climate and the geography of the area.
Looking at a cuisine of a country such as Vietnam you can see this influence:
French baguettes are readily found on the streets:
An aspect of the French occupation of Vietnam
Fish is a major protein food eaten in Vietnam:
Vietnam has many thousands of kilometres of

coastline and waterways
Rice is a staple food in Vietnamese cuisine and is

eaten at most meals:
Much of Vietnam has a significant rainfall, which is

ideal for growing rice.
What is eaten in one culture or sub culture may not be considered food in another.
The way food is prepared can also affect how it may be viewed. Eating raw fish like Sashimi or
food cooked in the ground like a Maori Hungi or cheese coated in wood ash are enjoyed by some
and would be considered unacceptable to others.
Food preferences may also be influenced by religious beliefs and practises, economic capacity
and even political factors. Many dishes have developed simply from the access people have to
food; the dishes that are based on easy to grow local foods in rural communities.
Identifying the main ingredients, cooking methods and service styles of a cuisine will help you to
be able to prepare meals which will be appealing to customers from specific cultural groups. A
good start is to be aware of the key components of meals from general areas of the world.
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Key components of meals different cuisines

Middle Eastern
cuisines
Asian cuisines
Proteins
Proteins
Mediterranean
cuisines
Proteins
European cuisines
Proteins
Chicken
Lamb
Chicken
Chicken
Pork
Legumes
Pork
Pork
Eggs
Starches
Rice
Noodles
Vegetables
Leafy greens
Flavourings
Soy sauce
Cooking methods
Stir fry
Braise
Serving styles
Shared meals
Starches
Wheat
Vegetables
Fruit vegetables
Flavourings
Herbs
Cooking methods
Grill
Serving styles
Shared meals
Starches
Starches
Wheat
Wheat
Bread
Oats
Rice
Rye
Vegetables
Fruit vegetables
Flavourings
Herbs
Garlic
Cooking methods
Braise
Serving styles
Shared meals
Vegetables
Root vegetables
Flavourings
Animal fats
Cooking methods
Braise
Serving styles
Individual meals
This is of course is very general and you will probably need to explore the specifics of the most
relevant cuisines that apply to your work situation.
Example of components for Japanese cuisine
For example, a specific Asian cuisine you may need to prepare meals for such as Japanese
cuisine would likely often comprise of the following components:
Protein
Seafood
Tofu.
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Starch
Rice
Vegetables
Radish
Mushrooms
Seaweed.
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Flavourings
Soy sauce
Miso.
Cooking methods
Braising
Raw.
A well known Japanese dish is Sushi. Sushi is usually

made of rice, topped with fresh raw seafood and served
with soy sauce. Some sushi are also wrapped in nori which
is toasted seaweed.
You can then investigate cuisines in even more depth by
exploring the regional differences. There are many regions of China where significant differences
in the Chinese cuisine can be identified, some feature spicy dishes and other focus on rich
braised dishes.
Examples of Chinese cuisine
A few examples of regional Chinese cuisines you may wish to explore in more detail include:
Cantonese cuisine
Hunan cuisine
Szechuan cuisine.
Check out these sites on cuisines of the world:

http://en.wikipedia.org/wiki/Outline_of_cuisines
http://www.bbc.co.uk/food/cuisines
http://www.sbs.com.au/food/
http://www.betterhealth.vic.gov.au/bhcarticles.nsf/pages/Vegetarian_eating.
Religion
Food is an important part of religious observance for many faiths. The role that food plays in each
religion is varied and may include:
Food restrictions
Fasting
Meal time restrictions
Festivals and celebrations.
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There are numerous religions studied and practiced around the world however five are
considered the major religions of the world, this is not based on numbers of followers. You will
need to be aware of the significant religions in your own region so that you are able to prepare
suitable foods for your customers.
The major five religions which tend to have the most significant impact on food requests in the
hospitality industry are:
Christianity
Islam
Hinduism
Buddhism
Judaism.
Christianity
Christianity is the world's biggest religion, with about 2.1 billion
followers worldwide. It is based on the teachings of Jesus Christ. Those who follow Christianity
are called Christians.
Islam
Islam is a faith regarded as revealed through the Prophet of Allah, Muhammad. Those who follow
Islam are called Muslims. Muslims believe that there is only one God and the Arabic word for God
is Allah.
Hinduism
Hinduism is the religion of the majority of people in India and Nepal. It also exists among
significant populations outside of the sub continent and has over 900 million adherents worldwide.
Hinduism has no single founder, no single scripture, and no commonly agreed set of teachings.
Followers of Hinduism are called Hindus.
Buddhism
Buddhism is a tradition that focuses on personal spiritual development. Buddhists strive for a
deep insight into the true nature of life and do not worship gods or deities. A follower of Buddhism
is referred to as a Buddhist.
Judaism
Judaism is one of the oldest monotheistic (one god) religions and was founded over 3500 years
ago in the Middle East. Followers of Judaism are called Jews. Jews believe that God appointed
the Jews to be his chosen people in order to set an example of holiness and ethical behaviour to
the world.
Most religions have divisions or branches which impact on the understanding and practices,
some followers will have a more orthodox (strict) view while others will be more liberal (less strict).
An example of how this might apply to food choices would be the interpretation of not killing
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animals for human consumption. This might be practiced by following a vegetarian diet or by not
personally killing animals for food.
Visit the following website to learn more about these religions:
http://www.bbc.co.uk/religion/religions/.
Religion and Food Preferences

When preparing meals for customers who follow one of the religions listed or any other set of
beliefs specific meals may need to be offered. If you are aware of the main food preferences
which apply this will assist you to meet their needs.
Guidance from customers is often necessary as there are differing interpretations of how to
implement food preferences
The most commonly requested food restrictions include the following:
Islam
Halal products:
-
Beef,
lamb poultry and
fish (with scales
and fins)
Gelatin
es used in products
Hinduism
Vegetarian choices
Buddhism
Vegetarian choice:
-
Vegan
Judaism
Kosher products:
-
Beef,
lamb poultry and
fish (with scales
and fins)
No pork
No beef
Meat and dairy should

not be mixed
No birds of prey
No alcohol
No pork
No alcohol, tea and

coffee
No shellfish
No birds of prey
Overall Christianity has few food restrictions although there are some branches of Christianity that
have more restrictions on foods.
For example many Seventh Day Adventists are vegetarian, some vegan. However as Christianity
is the one of the world's largest religion, there are many festivals which are widely celebrated and
these will impact on the hospitality industry.
The most well known of these is the festivities at Christmas. Many hospitality venues offer special
menus at Christmas time.
Check out this site for more information on food restrictions:
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http://www.deni.gov.uk/guidance_on_foods_for_religious_faiths_poster.pdf
http://www.butlersguild.com/index.php?subject=103.
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Dietary Requirements
Another major characteristic of different markets is dietary requirements that each may have.
Following is a list of different diets and meal items that may or may not be served.
Special dietary specifications
Diet
Details
Low Lactose
Only very low levels of dairy products are suitable.

Soy products are generally acceptable.
No cream, yoghurt or milk-based sauces or dishes should be served.
Lactose Intolerant
No lactose is acceptable in any form.
Renal Diet
This generally involves very low levels of sodium and potassium, subject to the
individuals requirements.
Low sodium means low salt.
Foods high in potassium, such as green leafy vegetables, must be avoided.
Gluten-Free Diets
Gluten is the protein found in cereal grain.

No food should be served containing flour.
Soya flour is generally acceptable.
Allergies
Persons may have allergies to specific products or groups of products.

No level of the allergen is acceptable.
Food Allergies
What is a food allergy?
A true food allergy occurs when a persons' immune system overreacts to a specific part of a food,
usually a protein and produces antibodies to fight the allergen. The
immune system is reacting to a harmless food as if it is toxic.
Common Food Allergens
The most common foods with proteins that can trigger an allergic reaction
are:
Eggs
Seafood:
Fish
Shellfish
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Nuts
especially peanuts
Milk
Wheat
Soy.
Reactions to Food Allergens

The reactions that can affect the body vary from person to person and can be minor to life
threatening. These reactions include:
Skin
Gastrointestinal
Respiratory
Cardiovascular
Hives
Stomach cramps
Runny nose
Light headedness
Eczema
Nausea
Watery eyes
Faintness
Redness and swelling

around the mouth
Vomiting
Sneezing
Itchiness
Diarrhoea
Anaphylaxis*
*Anaphylaxis is a sudden, potentially life threatening condition, which can cause a person's
airways to swell, and blood pressure to drop. This results in a person having trouble breathing
and they could lose consciousness. A person can die within minutes of having a reaction. Nuts
particularly peanuts are one of the allergens that is most likely to cause this reaction.
Food allergy is an immune response, while food intolerance is a chemical reaction.
Vegetarian Diets
The term 'vegetarian' is not clear-cut. It includes people with a wide range of attitudes and eating
behaviours with respect to foods of animal origin. The food vegetarians may choose to eat is
often dependant on the reasons or beliefs for following a vegetarian diet. People may choose to
follow a vegetarian diet for the following reasons:
Religious beliefs
Many Hindus and Buddhists follow a vegetarian diet
Preparing foods for Muslim and Jewish customers can be easier by offering a vegetarian
dish rather than having to source Halal or Kosher meats.
Cultural beliefs
What is considered food in an area
It can be difficult to separate cultural behaviours from the dominant religion of an area.

Health related
A well balanced vegetarian diet can reduce the risk of chronic
disease such as:
Obesity
Coronary artery disease.
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Cruelty to animals
Large scale animal food production has in some situations led to cruel animal husbandry
(farming) practices
Some people believe that large scale slaughter of animals is brutal.
Economics
Food from plants is generally cheaper than animal products.
Political
Food access can be political.
Environmental
Livestock production produces immense greenhouse gas emissions worldwide
Aesthetic
Some people simply do not like the look or even smell of animal flesh.
In general the term applies to people who do not eat the meat of animals and may not eat eggs or
dairy foods.
Vegetarians all base their diets on foods of plant origin, but there are different levels of
vegetarianism according to what types of animal products are eaten.
Lacto- ovo vegetarian
Lacto Vegetarian
Vegan
Vegetarian who eats:
Plant foods
Plant foods
Plant foods only
Dairy foods
Dairy foods
Other vegetarian diets

Terms used to describe
diets with a vegetarian
component:
Semi/Demi
vegetarian
Eggs
Excludes:
Excludes:
Excludes:
Part vegetarian
Meat From All

Animals
Meat from all

animals
All animal products
Pescetarian
Meat from all

animals
Includes fish
Eggs
Includes chicken
Eggs
Pollotarian
Dairy products
Honey
Well-planned vegetarian diets have many health benefits and can provide all the essential
vitamins and minerals necessary for a long and healthy life. Not eating any animal products
means that all protein will need to be sourced from plants. Understanding how to ensure plant
based proteins meet the nutritional requirements for customers who follow a vegan diet is very
useful.
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Introduction
In the previous section we have explored some of the major factors that will influence the meals
required by different market segments.
That said, within each of these segments customers of various ages. Each age group will have
food preferences that should be considered when designing menus and specific meals within
these menus.
Types of community markets
Community markets may be related to:
Infants
Children
Older people
Socio-economic groups.
Each of these groups will have their own preferences which will be explored in more detail in this
section.
Infants
Children will have different dietary requirements as they develop from babies into children. It is
important for hotels to understand not only these requirements but also recommended types of
food that are appropriate for different stages of development.
Babies 0 to 4 months
Normally babies this age with either have:
Breast milk
Formula milk.
When appropriate, babies will start solid feedings with iron-fortified baby rice cereal mixed with
breast milk or formula to a thin consistency.
Suitable food includes:
Variety of different baby cereals
Strained fruits and vegetables
Plain vegetables such as green peas, potatoes, carrots, sweet

potatoes, squash, beans, beets
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Plain fruits such as bananas, applesauce, apricots, pears, peaches, and melon
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Finger foods may be offered in small amounts, but avoid foods such as apple chunks or
slices, grapes, hot dogs, sausages, peanut butter, popcorn, nuts, seeds, round candies,
and hard chunks of uncooked vegetables that may cause choking
Soft cooked vegetables, washed and peeled fruits, graham crackers, melba toast, noodles
are good finger foods
Salty or sugary foods are not recommended
Teething foods, such as toast strips, unsalted crackers, bagels, and teething biscuits.
Anything that isn't high in salt, sugar or preservatives.
Reduce food items that contain common allergens including dairy, soy, wheat, shellfish, tree nuts,
peanuts, sesame seeds, eggs, sulphites products.
Strained or finely chopped meats are appropriate.
Infants 1 to 2 year olds
Include menu items containing a variety of meats, fruits and vegetables, breads and grains, and
the dairy group, especially whole milk.
Children
This generally includes children who are 3 years and above.
Naturally providing meals with a well balanced and nutritious focus is best, however it is expected
that children will also be looking for unhealthy food which is allowed by some parents as a form
of treat for a special occassion such as a visit to a hotel or restaurant.
Suitable Foods
In summary, children should eat foods from the five basic food groups: grains, dairy, vegetables,
fruit and meat or protein.
Suitable foods for all aged children include:
Whole milk, yoghurt
Fruit cut up or cooked
Vegetables cut up or cooked
Rice, pasta, bread, polenta
Low to no sugar cereal
Beans baked beans, lentils
Chicken, fish (no bones) and meat (minced or cut very

small)
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Limited fruit juice
Limited sugar or salt.

Menu suggestions
Healthy breakfast suggestions
Glass of milk
Yoghurt
Sliced fruit and honey
Toast with melted cheese
Whole-grain cereal with skim milk and strawberries
Oatmeal, brown sugar and berries
Wheat pancakes with syrup or fruit preserves
An omelettes with vegetables and low-fat cheese.
Healthy lunch suggestions
Peanut butter sandwich on whole-wheat bread
Apples, berries, melon or a peeled orange
Carrot sticks, cherry tomatoes or steamed peas
Vegetable soup
Glass of milk.
Healthy dinner suggestions
Fish, chicken breast, turkey or meat
At least one serving of vegetables
Whole-grains including pasta and rice.
Popular options
As mentioned, quite often parents will let children eat food
that they love but are often not healthy, when at restaurants
and hotels.
Popular items that are commonly found on menus include, but certainly not limited to:
Pasta
Fish fingers
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Chicken strips
Pizza
Toasted sandwiches
French fries
Cheese burgers
Macaroni and cheese.
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Older people
For the purpose of this manual the following recommendations are based upon the needs of older
people aged 75 and over.
A healthy diet is important for elderly people to help maintain mental clarity, build up immunity,
increase energy levels and better manage problems associated with chronic illness.
Bread, cereals and potatoes
Suitable items include:
All breads including wholemeal and granary bread, chapattis and bagels
Potatoes, plantain, yam , sweet potato, squash and cassava
Breakfast cereals
Rice, couscous, bulgar wheat, maize, cornmeal
Noodles, pasta
Beans and pulses can be eaten as part of this group
Other grains e.g. oats, millet, barley etc.
Fruit and vegetables

All types of fresh, frozen, tinned and dried fruit
All types of fresh, frozen and tinned vegetables
100% Fruit and vegetable juices
Smoothies
Beans and pulses.
Milk and dairy products

All types of milk, including dried milk, goats and sheeps

milk.
Cheeses e.g. Cheddar, cottage cheese, cheese spreads,

Edam, goats cheese, stilton.
Yoghurt (fruit or plain, whole milk or low-fat), or fromage

frais.
Milk-based sauces, custard and milk puddings.
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Meat, fish and meat alternatives

Meat, poultry, offal, fish, eggs, nuts, beans, pulses and meat alternatives
Meat includes all cuts of beef, lamb and pork and meat and meat products such as ham,
corned beef and sausages
Fish includes fresh, frozen and tinned fish, such as tuna,

sardines, pilchards and mackerel, and fish products such
as fish cakes and fish fingers
Oily fish, such as salmon, sardines and fresh tuna.
Beans and pulses e.g. baked beans, butter beans,

kidney beans and lentils
Other textured protein products suitable for vegetarians,

such as tofu, and textured protein products such as soya
and quorn(R).
Foods containing fat and foods and drinks containing sugar

Use foods containing fat sparingly. Look out for lower fat alternatives or eat these foods in smaller
amounts. Where possible replace saturated fat with unsaturated fat.
Foods containing fat
This includes butter, margarine, other spreading fats and low-fat
spreads, cooking oils, oil-based salad dressings, mayonnaise, cream,
chocolate, crisps, biscuits, pastries, cakes, puddings, ice cream, rich
sauces, and gravies.
Foods containing sugar
This includes soft drinks, sweets, jams and sugar, as well as foods
such as cakes, puddings, biscuits, pastries and ice cream.
Menu suggestions
Breakfast suggestions
Fresh fruit
Cereal / porridge
Boiled eggs
Toast with honey
Tea and Coffee.
Lunch suggestions
Tuna pasta bake
Spaghetti bolognaise
Poached salmon
Beef grilled steak
Cottage pie
Grilled chicken
Steamed or boiled vegetables
Fresh or tinned fruit
Custard.
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Dinner suggestions
Soup
Sandwiches
Jacket potato, cheese and coleslaw
Salads
Fruit
Ice cream, yoghurt.
Socio-economic groups
When designing menus it is important to provide a range of menu items that cater to different
economic situations. In summary it is suggested that there are different menu items at different
pricing points.
Whilst many restaurants and hotels will tailor these product to a specific market with their own
economic characteristics and pricing points, by offering a range of suggestions, it encourages
more people to purchase meals to suit their needs.

Introduction
The importance of understanding trends is vital to ensure that any menu and the meals within it
that you consider introducing has a unique place in the market and is in fact needed and seen as
value to the end user.
It is no point introducing a menu items if the end consumer does not want it.
Influences on market trends
Market trends may be influenced by:
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Media influence
Contemporary dishes
Seasonal items and availability
Cultural and ethnic influences
Social influences.
Whilst is it hard to identify the trends that affect each and

every market segment, it is essential that kitchen staff
understand food trends not only specific to their region, but
also around the world.
Given that customers coming to a hospitality establishment from all corners of the world, it is wise
to have a global understanding so appropriate meals can be designed and provided.
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Understanding trends
Trend Analysis is the practice of collecting information and attempting to spot a
pattern, or trend, in the information.
Each organisation will have their own way to collect and analyse information to determine which
products and services are not only popular and in demand now, but will also be in the forseeable
future.
Any hospitality manager must not only understand current trends but also try to
predict future trends that may impact on the existing market or potential markets in
the future.
Every organisation will have its own ideas as to what is the next big thing customers
want.
Regardless of what trends may indicate, you must be able to produce a product or
service that is seen as modern, fresh, innovative but more importantly, of value.
It is important to remember customers will decide what they want
to spend money on. The business itself may have ideas what they
consider to be in trend.
One good way to see if a product or service is trendy is to see its
popularity in other hotels or hospitality organisations. If a number of hotels
are doing it and it is working, then obviously it is popular at this time.
Global Food and Beverage Trends

Whilst it is essential to understand general menu planning for a
commercial operation, it is also vital that those who are creating
menus also have a grasp of the current food and beverage trends
from around the world.
On the following pages are examples of food and beverage
trends that have been identified in various parts of the world.
Whilst the main focus will be on food trends, it is still important
that food oriented staff understand beverage trends, given that in
many cases food and beverage will be served together and must
complement each other.
Trends that can be identified include:
New products a supplier may have tested a brand

new line and now released that product along with a
range of options for its use, or there may be a
reorientation to an existing and established product
that sees it regarded in a new light, and able to be
used in ways never before considered
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Modified products a standard and traditional product may have been tweaked in some
way by the manufacturer/supplier in an attempt to maintain market share and prevent it
from becoming dated
Seasonal products as products move in and out of season, this has implications,
especially for premises that build their reputation on using fresh ingredients
Flood, fire and other natural events there is a need to be aware of how a whole range of
disasters impact on the supply chain of raw materials. This can be an outbreak of disease,
natural weather disasters or any other problems, including drought, labour shortages and
transportation problems
Imported lines as we become more and more part of the

global village, the opportunity to use products previously
unavailable grows on an almost daily basis, and examples
abound of items in common use today that were
unobtainable even two or three years ago
Pre-prepared items convenience foods are improving

and gaining growing acceptance. Many premises that
shunned them are today prepared to either use them, or at
least consider them due to the increases in quality and the
definite cost savings they represent.
Specific global food and beverage trends

Following is a list of specific food and beverage trends over the last year for a number of regions
around the world. Whilst some of these trends will not be able to be replicated into your
establishment, it is always a good idea to keep abreast of the trends. Even if one idea can be
incorporated into your operations, it is advantageous.
F&B Trends Global
Source: http://lowfatcooking.about.com
Here are the top 10 trends:
1. Quick Fix: People want to eat at home: 77% of all dinners were eaten there, but people want
less hassle in the kitchen. Easy to prepare and ready to eat are key ingredients for most of us.
We should expect to see more ultra-quick foods, bagged salads and side dishes.
2. Drive-and Go: More of us are ordering take-out from full-service restaurants. Take-out sales
from these restaurants account for almost 10% of sales. More than half of Americans eat this
way during the week.
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3. Inherently Healthy: Consumers are increasingly choosing

naturally healthy foods such as fruit, vegetables, salads, nuts
and yogurt.
4. Fancy: People are choosing premium, gourmet foods. Fish,
in particular, is undergoing something of a gourmet makeover.
5. Farm-Friendly: Organic and natural are hot, so is fair trade.
Expect cocoa to follow on the heels of coffee and tea.
6. Layering of Flavours: Flavoured oils and vinegars, pairings of fruity and tangy flavours,
Asian, Central American and Latin American flavours are in vogue.
7. Grazing: Healthier snacks in vending machines, single-serving snacks, nutrition bars, diet
bars, energy drinks and mineral waters are in.
8. Low, No, and Less: Demand for low calorie and light products will continue to grow. Watch
for allergen-free claims on food labels.
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9. Doctoring Through Diet: Nearly two-thirds of shoppers

tried to manage or treat a condition through diet. 72% of
this effort addressed heart health. Next to low fat, whole
grains were the most influential food label claim,
influencing 62% of shoppers. Dairy products with
cholesterol-lowering sterols, antioxidant-rich chocolate are
making an appearance. Expect more functional foods to
appear.
10. Global Gangbusters: Health and convenience loom just as large.
F&B Trends America
Source: www://restaurant-hospitality.com
Trends:
The Pies the Limit: Move over cupcake, make

way for pie, as pies in all sizes move from the
state fair to seriously craveable fare. Decadence is
endless with everything from savory, sweet,
individual deep-fried pies, bite-sized minis and
even pies blended into shakes.
New Mom & Pop Shops: Realizing the time is

now, and if youre going to do it, you might as well do it your way, partners are opening
self-financed and self-built restaurants. These are small places with fewer than 40 seats,
designed by friends or family.
Youre the One: Single-purpose restaurants are serving variations on one thing. Dont be
surprised to see the Peanut Butter Palace, French Dippity Dog or even the Big Biscuit,
serving biscuit sandwiches and eggs Benedict, opening soon.
Shrink Wrapped: Traditional meals are going way of the fun-size snack. Smaller portions
are perfect for smaller wallets and eating on the run. Look closely for mini pizzas and
bagels, two-bite hot dogs, mini tacos or burritos, cake truffles, even pot roasts and pot
pies, all downsized. Small is big.
Marketing 101 Night & Day: Restaurants and high-end quick-service operators are
joining with farmers, artisans and specialty purveyors, reinventing the food hall.
Restaurants are also expanding by opening quick-service windowsopening a window of
opportunities.
Desert Menu: Restaurants are abandoning descriptive market jargon (like cooking
method, sides or adjectives), instead highlighting only the key ingredients. You may not
know exactly what you will be getting, but trust us, itll be good.
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Talk Dirty to Me: In search of simplicity and pure flavours, chefs are abandoning sauce.
Instead, they are using powders, crumbles, dustings and
dirt crafted from cookie crumbs, dried mushroom powder,
dehydrated beets, etc.
Fire it Up: Extending way beyond wood-fired pizza,

restaurants all over are roasting vegetables directly in
embers and slow-roasting whole animals or large cuts of
meat over wood-burning fires.
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Haute Dogs: Hot dogs are the new burger as chefs reimagine them with boutique-style
sauces and gourmet toppings. Hot dogs will escape from specialty stands and venture into
restaurants as chefs dress them up. This wiener is a winner.
Ahhhh Veg Out: Even meat-minded chefs are

vegging out as flexitarianism goes mainstream.
Meatless Mondays and vegetable-based tasting
menus are gaining traction as guests realize its not
all about the meat on the plate.
Its Fry Time to Eat Your Veggies: Its the revenge

of the dreaded vegetable as we discover that veggies
everyone loves to hate can taste really goodfried.
New favorites include fried cauliflower, Brussels sprouts chips and kale chips.
Chefs Are Going Soft: Soft serve plays hardball as chefs and restaurants dress it up in
designer duds. Look for savory soft serve, soft frozen fruit, high-end interpretations and
cocktail-driven creations.
Press Junk-It: Munchies are moving to the forefront as chefs reinvent junk food in
gourmet ways. Were waiting to see what talented chefs come up with as they reinterpret
favourite junk treats.
Pop Goes the World: And chefs follow suit with spiked, salty, sweet and savory popsicles
in exotic and alcoholic flavours. Pop rocks!
Cultural Integration: Yogurt moves from snack to staple as it takes leading roles in
sauces, dips, spreads and desserts. Expect to see it in new forms, including sun-dried,
freeze-dried, smoked and pressed, as well as cultural variations like skyr (from Iceland)
and labne (from Lebanon).
Swede Inspiration: Thanks to Noma and Nordic innovation, northern ingredients and
culinary trends are headed south.
Our Daily Bread: chefs are reconsidering the bread basket and
serving special house-made breads with intention and attention,
including special plates and butter service.
Going Belly Up: Goat and lamb belly gain on the ever-popular
pork as prices rise and chefs and guests look for the next
favourite ingredient. Theres no such thing as a belly flop.
Hot ingredients for next year include Pimento cheese, necks (lamb, beef,
goat, pork), whey, kumquats, smoked oils, butter, cumin, hay, popcorn,
hummus, pretzels and honey.
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F&B Trends - Australia

Sources: www.thinkingaustralia.com, www.watoday.com
1. More people taking to street food with more dining and food
trucks and street vendors.
2. The push for greater simplicity will also be seen in menu
offerings.
3. More focus on frozen foods and meal times will keep
evolving in line with our 24-hour lifestyles.
4. Expect to see more fast food, solo dining and breakfast on
the move.
5. Health will continue to frame peoples eating choices
6. Alcohol consumption will become even more niche-focused with the rise in low and no alcohol
beers and wines, micro beers and spirits and cocktails.
7. Healthy seafood will replace beef and lamb.
8. Entertaining friends at home will continue to rise.
9. Expect shoppers and food sellers to become more eco-conscious, so there will be a big focus
on packaging and recycling.
10. More people eating organic chocolate as a low fat alternative.
11. More focus on gluten free foods.
12. More use of citrus as a cleanser.
13. Bad habits will continue such as the consumption of nostalgic
comfort food that takes you back to your childhood.
14. Social networking will play a bigger role. Not just Facebook and
Twitter but also the phenomenal growth in food blogs.
15. There is also the phenomenal growth in apps for iPhone users.
16. Rise of the so-called flexitarian or social carnivore who will only eat meat when theyre out
dining with friends.
17. Small plates, shared plates, mini-burgers and mini-desserts will become even more popular
as people focus more on their health and waistlines
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18. More nutrition advice

19. People will continue to demand local produce although
we can expect the definition of local to expand. People
want to know where their food is coming from,
particularly meat.
20. More chic packaging and iconic budget brands.
1.
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F&B Trends South Africa

Source: www.whalecottage.com
1. More ordering of retro cocktails and high-end spirits and
craft beers, away from mass-produced alternatives, at finedining restaurants, as restaurant patrons want to celebrate their
increasing confidence in the year. Prediction is a greater focus
on non-alcoholic cocktails in general, and cocktails for
designated drivers in particular.
2. Restaurants are becoming mobile, moving location, without a
fixed abode.
3. Technology in restaurants, to gain a competitive edge,
including iPads with menus and winelists, and hand-held devices for payment at the table, will
grow.
4. Greater use of social media marketing, location-based advertising and online reputation
management.
5. The trend of tired of being poor could see restaurant patrons spoiling themselves with
indulgences on higher-priced menu items.
6. Customers are demanding even greater value for money, and restaurants will have
permanent value offers on their menus.
7. Restaurant chains will reinvent themselves with new branding and looks, as customers look
for new and exciting places to celebrate the new found financial freedom
8. Customers will be enticed back to restaurants with old favourites, new experiences and
plenty of love
9. Supermarkets are increasingly competing against restaurants,
offering their customers family value-for-money eat-in ideas and
products. Locally, supermarkets are taking customers out of
restaurants and into the aisle. Warmth and hospitality cannot be
bought in a supermarket, and are points of difference for restaurants.
10. Restaurant menus will see a balance of healthy (starters) and
indulgent (desserts) items.
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F&B Trends Asia

Source: www.asiatatlerdining.com
1. Savoury and sweet pies as the one that will dominate
in restaurants next year
2. Mini-sized: "Small: mini portions, mini desserts
3. Bellies of goat and lamb will replace the overpriced
pork belly
4. Popsicles with unique flavours such as sugar-snap pea
5. High-end junk food including munchies we grew up on
are going to show up with interpretations done by
chefs in the most unique ways.
6. Quality Homemade pastas
7. Premium international beef
8. Serious bar food created with care and thought.
Ingredients is of course the key, but flavour and
texture is the most important when it comes to bar
food
9. Sustainable seafood and reducing our carbon
footprint. Whilst people are in search of rare and
precious ingredients, alarm bells have rung for the limitation of todays food stock.
10. Texture and the return to real wholesome food, based on nostalgic pleasure. Food with real
texture using exceptionally noble ingredients and prepared with precision is back
11. Wine-friendly cuisine
12. For those with a sweet tooth, the use of herbs and
vegetables in the pastry kitchen.
13. Cupcakes and macaroons are here to stay. Thanks to
their versatility, you can keep on changing them, making
new flavours and shapes
14. Chefs will continue on the quest for good products, products which are altogether healthy and
tasty and come from production that respects the environment.
1.

F&B Trends India
Source: Indian Restaurant Association
1. Healthful and flavourful foods
2. Use of fresh and authentic ingredients
3. New fusion East meets West concepts
4. More vegetarian options
5. Adding more and new spices
6. More quick service Asian (Korean, Indonesian, Japanese,
Chinese) restaurants
7. Ethnic and regional cuisine
8. Restaurants with entertainment
9. Menu diversification more choices
10. Multi-cultural menus
11. Back to basics
12. Chefs go casual, cheap goes chic
13. Use of raw foods
14. Fast convenience foods
8
9
9
0
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must
submit documentation, suitable evidence or other relevant proof of completion of the project to
your Trainer by the agreed date.
1.1. To fulfil the requirements of this Work Project you are asked to research and identify
characteristics of different markets including:
Identifying three key markets of a restaurant
Identifying the key factors that influences their food choices
Identifying how culture and religion influences of your country affects how meals are
designed
Identifying key food allergies.
1.2. To fulfil the requirements of this Work Project you are asked to research and identify:
Different community markets
Meals that can served to each of these markets.
1.3. To fulfil the requirements of this Work Project you are asked to research and identify food
trends in your country.
Summary
Identify characteristics of different markets
Understanding target markets
Key factors influencing food choices
Nutrition
Culture
Religion
Dietary Requirements
Food Allergies
Vegetarian Diets.
Identify community markets

Types of community markets
Infants
Children
Older people
Socio-economic groups.
Identify different market trends

Influences on market trends
Understanding trends
Global Food and Beverage Trends
Specific global food and beverage trends.
9
1
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Topic 4:
Minimise wastage
Introduction
In the last section we have explored the major influences that will need to be considered when
creating a menu and the specific meals within these menus.
In this section we will explore the factors associated with creating different meals to meet market
needs.
Elements of a meal
In the last section we identified the components of a meal. As a refresher it is important to remind
ourselves what is normally included in a meal item.
Elements are all the components that make a dish or menu item complete.
Start with the main part of the dish:
Piece of meat, poultry or fish; it may be in a

single piece that has been grilled or as a
curry/casserole
Vegetables: this may be broken down to

each vegetable type and the amount of
each piece
Sauce and the amount of that sauce;

served on side or over meat or vegetables
Garnish: determined by colour. size and

how it is to be presented
Salad served with the dish: on same plate or at the side
Condiment: similar to sauce but not necessarily made in house; mustards and chutneys
Farinaceous component to a dish; potatoes, rice, lentils.
Considerations when planning menus and meals

Issues involved in the planning of menus and decisions about what will be included on the menu
include:
Needs of different markets
Naturally the main consideration is to provide a meal that the customer actually wants.
Sourcing ingredients
Banquet Function & Catering Services and Procedure
93
A food outlet can only serve meals if the items themselves are:
Available in a consistent basis
Are of a desired quality
Can be sourced, purchased and transported in its desired state
Are cost-effective.
Developing suitable recipes and taste testing of recipes to

ensure that patrons approve of them and will buy them:
remember, its not what you (or the owner) likes that counts its
what the customer likes and is prepared to pay for!
Identification of suitable serve sizes
We dont want to offer too much because bigger serves means higher prices but on the other
hand we dont want to be accused of providing serves that are too small.
Considering presentation of the dishes
This includes making decisions about garnishes, plates, position of items on the plate, colours,
textures of the different foods that will be used.
Obtaining any new equipment
This includes any equipment that may be needed to prepare/cook
the dish and getting staff up-to-speed with using that equipment.
Training staff
We need to ensure that kitchen staff can produce the new items and
that service staff know all about them and can effectively recommend
and sell them.
Deciding on the type of menu to be used
The development of a new menu sometimes provides the opportunity to alter the style, format,
nature etc of the menu.
Menu styles
Meals may be presented in many styles. The style that is most appropriate will depend on
meeting the customer's needs and what is being presented. Menu styles are varied and include:
A la carte
Set (Table D'hte)
Cocktail or finger foods
Buffet
Function.
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Need for culinary and nutritional balance

Meals prepared by cooks in commercial kitchens should be
designed to take into consideration both culinary and
nutritional balance.
Culinary balance includes making sure the meals have a range
of:
Ingredients
Using a variety of ingredients in a meal will help to make it:
Interesting
Nutritionally balanced.
Texture
The type of cooking method used affects the texture of foods.
Deep fried food is crispy
Poached food is soft and moist.
Sauces
Sauces give foods moisture.
Colour
Using a variety of ingredients will help to provide colours which can improve the presentation of
meals
Presentation
The skill of plating is to arrange and or decorate meals
to enhance the aesthetic appeal. Foods can be
presented in many formats:
Classical
Stacks
Scattered.
Including food from major food groups

Nutritional balance means that meals include foods from each of the groups which provide
essential nutrients. The core groups are:
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Grain foods
Vegetables
and
Legumes
Protein rich
foods
Dairy foods
and dairy
alternatives
Fruit
Wheat Products
Fresh Vegetables
Meat (lean)
Milk (reduced fat)
Fresh
reads
asta
ooked
aw (Salad)
eef and veal

ork
C
racked wheat
(Bulgar)
ous cous
oodles
-
Rice Products
hite, brown
oodles
amb
oat
ame
Canned (No
added salt)
hicken
uck
Frozen
anned
owdered
Fr
ooked
aw (Salad)
Yoghurt
C
ain
avoured
Pl
Canned (No
added sugar)
Fl
Cheese
Dried
Alternatives
Juice
Fi
olenta
esh
Seafood
Poultry (lean)
Corn products
sh
S
hellfish
Oats
orridge
uesli
Dried
P
ried peas
Soy products
D
Chickpea
ofu
ean curd
ried beans
entils
empeh
T
B
T
alcium
enriched soy
C
R
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Grain foods
Vegetables
and
Legumes
Other grains
arley
illet
uinoa
Protein rich
foods
Dairy foods
and dairy
alternatives
Fruit
Other protein rich

foods
N
uts and seeds
egumes/
pulses
And small amounts of:
Fats - Preferably unsaturated
Oils
Sugar rich foods
Salty foods
Alcohol.
Methods of cookery
There are 10 methods of cookery commonly used in commercial kitchens. Here are some
suggestions of the suitable foods that you can cook with these methods:
Methods of Cookery
Suitable Foods for Method of Cookery
Boiling
Soup
Pasta
Whole eggs
Root Vegetables
Poaching
Fish
Tender poultry cuts
Eggs
Fruits
Steaming
Fish and shellfish

Chicken
Puddings
Most vegetables
Grilling
Small cuts of meat

Small goods
Vegetables

Methods of Cookery
Suitable Foods for Method of Cookery
Stewing
Tough meat cuts
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Poultry
Fruit
Braising
Tough meat cuts

Poultry
Game
Fiberous vegetables
Pulses
Baking
Cakes
Puddings
Custards
Vegetables
Roasting
Large cuts of meat

Vegetables
Shallow frying
Small cuts of lean meat

Offal
Vegetables
Noodles
Eggs
Deep frying
Small cuts of meat

Battered, crumbed and pastry wrapped items
Potatoes
Selecting appropriate ingredients

There are many elements to producing, presenting and serving food in the hospitality and tourism
industry. Selecting appropriate ingredients for meals will help to assist in producing optimum
quality products and hopefully meet the needs of your customers.
Seasonal availability
Locally available seasonal products are often the most cost effective ingredients to use when
meals or menus are being designed. Some parts of the world experience quite distinct seasons
and others have a similar weather pattern all year round.
Plants and animals require specific conditions to thrive and so
foods are available in abundance when these conditions are ideal.
the climate is most likely to impact on the types of foods that are
available from your suppliers.
You may choose to feature specific foods as they come into
season. Some of the advantages are:
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Foods are at their best quality when in season
Foods in season are available in abundance and easy to

access
Foods are usually cheapest when they are in season
Selecting fresh seasonal foods can assist with meeting

the dietary needs of customers
Seasonal food can be appealing to discerning customers

who dine out regularly or are well informed about the foods they choose.
Another advantage of selecting seasonal foods is that you can create annual variety without
always having to make major changes to the menu. A seasonal fruit salad could be served with
different ingredients as they come into season. Here are some examples:
Tropical fruit salad of pineapple, mango and papaya with a

vanilla ice-cream and passionfruit coulis
Summer stone fruit salad of peaches, nectarines and apricots

with a champagne sorbet
Autumn poached salad of prunes and dried apricots with a

caramel yoghurt
Winter citrus fruit salad of oranges, mandarins and tangelos with

cardamom scented custard.
Ingredients and their climates

Alternatively the use of seasonal foods which grow in another climate may offer your customers
more exotic options. Here are some examples of foods from different climates:
Cold climate
Root
vegetables
Warm climates
Tropical climate
Other climates
Vegetables
Vegetables
Dry climates
Carrots
Capsicum
Snake beans
Salsify
Parsnips
Chilli
Turnips
Sweetcorn
Beets
Pumpkin
Brassica's
Leafy greens
Cabbage
Spinach
Herbs and
spices
Wet, cold and

dark
Cauliflower
Lettuce
Panadan
Fungi
Broccoli
Rocket (argula)
Turmeric
Mushrooms
Bok Choy
Silverbeet
Curry leaf
Kohlrabi
Zucchini
Okra
Thai coriander
Wheat

Cold climate
Warm climates
Tropical climate
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Other climates
Fruits
Fruits
Tropical Fruits
Dried fruits
Apples
Oranges
Bananas
Dates
Pears
Lemons
Papaya
Prunes
Quinces
Apricots
Mango
Sultanas
Peaches
Lychee
Raisins
Guava
When researching seasonal foods make sure that the information you are accessing is for the
area in which you reside.
The seasons for the Northern and Southern hemispheres are in reverse. It is also important to be
aware that many sources list foods that are available, this can mean from anywhere, rather than
what is available in season locally.
Take a look at these websites for what foods are in season:
http://seasonalfoodguide.com/
http://www.bbcgoodfood.com/content/local/seasonal/table/.
Quality and quantity of ingredients

There is an ever increasing range of ingredients for you to choose from.
Globalisation means that more and more ingredients are being grown and produced around the
world, or shipped long distances. Food manufacturers are constantly producing new food
products.
Regardless of the ingredients that are selected it is vital the quality of ingredients used are
suitable to meet the customers expectations.
Raw foods
Raw foods provide the most versatility in the commercial kitchen especially when you need to
prepare meals for a diverse range of customers' dietary and cultural preferences and
requirements.
Advantages of using raw products
Disadvantages of using raw products
Versatility to create dishes which meet customers

specific needs
Raw ingredients can be time consuming to prepare

from scratch
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Advantages of using raw products
Disadvantages of using raw products
Allow cooks to display creativity in producing

dishes
Require more skill to prepare
Raw ingredients are usually cheaper than preprepared or convenience products
Perishable products are more volatile during

transport, receiving and storage
Convenience Foods
The definition of a convenience food is one that has had all or part of the preparation done. This
definition could be applied to products that are used everyday such as sugar and flour as
preparation has occurred to allow you to easily use them in food production. Imagine having to
grind your own flour from whole wheat!
Honey, chocolate, butter, soy sauce and vinegar are all pre-prepared and very convenient for
cooks however in modern times these are all viewed as base ingredients rather than convenience
products.
Convenience foods take many forms, they may, for example be:
Simple ingredients that have been frozen to extend their shelf life and you can have on
hand as needed
Foods which have been canned, pickled or salted, again extending the shelf life
Canned foods - the canning process usually partially cooks the

ingredients therefore reducing preparation time
Prepared ingredients such as stock that form part of a recipe
Ready to eat foods that only require plating or heating.
These products can be very useful in the commercial kitchen as they can
save cooks time. They may also be valuable in adding dimensions to the menu items that the
cook does not have time, equipment or perhaps the skills to prepare. Which of these products do
you have the skills to prepare in the kitchen with the equipment you have currently?
Smoked salmon
Phillo pastry
Sausages
Soy sauce
Pickled dill cucumbers
Salami
Mustard
Nori sheets
Dried raisins
Rice paper
Spaghetti
Jam
All these products can be made by the commercial cook however they may require specialist
equipment, skills or be very time consuming for small batches.
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Selecting prepared products is a common practice when providing Kosher meals or allergen free
meals due the stringent production requirements that can apply. You may simply be required to
heat and serve such items.
Kosher meals are usually sealed and the customer is served the heated sealed meal. Of course
products which have been partially or substantially prepared will be more expensive.
Cultural varieties and ingredients
A similar dish may have cultural variations and selecting the most suitable
ingredients will require knowledge of these differences. What flavourings
would be best used in the fried or braised rice dish from these cuisines?
Dish
Flavouring
Chinese Fried Rice

Indonesian Nasi
Goreng
Creole Jambalaya
Spanish Paella
French Pilaff
Italian Risotto
Thai Khao Phat
Storage of ingredients
The selection of ingredients will be determined by the storage facilities that you have available.
The main storage areas are the dry store, refrigeration and freezer. On receipt, foods need to be
checked to ensure they comply with food safety standards and are the commodities you ordered.
They then need to be stored quickly to maintain the correct storage conditions including
temperatures. This reduces the chances of spoilage that affects both quality and safety.
Foods placed into storage need to be handled correctly to ensure both food safety and personal
safety. Key considerations are:
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The conditions of the storage area needs to be in accordance with the food safety
regulations that apply in your region:
Cleanliness, ventilation, lighting, appropriate shelving
Storage is in conveniently allocated facilities
Stored in accordance to safe movement for handlers:
Heavy items on low shelves, cross-stacked to prevent falling
Using stock rotation processes to limit spoilage and wastage
Segregation of products which may affect the quality or integrity

of other products:
Products with strong odours can permeate mild products
Products for specific dietary or cultural needs may need to be

segregated from mainstream products
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Cuisines
When designing meals to meet the needs of customers from specific cultures it is practical to use
ingredients and cooking preparation methods that the customers are familiar with. Each cuisine
has its own characteristics and being able to identify these will assist you in choosing appropriate
meals. A few examples are listed:
German Cuisine
Overview
Key Ingredients
Common cooking
methods
Traditional dishes
Lebanese Cuisine
Mexican Cuisine
Warm, rich and

comforting
Fresh, generous and

abundant
Vibrant, colourful and

spicy
Pork
Lamb
Chicken
Sausages
Flat bread
Cabbage
Nuts
Tortillas (corn
pancakes)
Potatoes
Spices
Chillies
Mustard
Yoghurt
Beans (frijoles)
Frying
Parsley
Coriander
Lemon
Tomatillos
Grilling
Stewing
Roasting
Sauerbraten (German
pot roast) with
sauerkraut (pickled
cabbage)
Wurst (sausages)
Stollen
Lime
Grilling
Kibbeh (Deep fried or

fresh lamb patties)
Tabouleh (Salad of
parsley, mint,
cracked wheat,
tomatoes and lemon)
Mole Poblano
(complex chilli sauce
served with poultry)
Taco (folded filled
corn tortilla)
Not all cuisines are specific to a country.

Some cuisines develop when peoples from countries combine such as the combinations found in
Nonya, Creole and Cajun cuisines. Sometimes the same dishes can be found in the cuisine of
two countries such as Greek or Turkish baklava, although they will still have variations such as
whether honey or syrup is used and which nuts, walnuts or pistachios.
And a number of countries seem to have many cuisines, like Italy, where the dishes vary from
region to region.
Being able to identify a range of dishes from different cuisines will broaden your ability to offer
customers meals that are suitable for their varying requests.
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Cuisine in different countries

When designing meals for different cultures, it is important to explore some popular and common
dishes from a variety of countries. It is important to note that the list provided is only a snapshot of
what a specific country has to offer. All countries normally have endless types of dishes, with local
regions having their own unique cuisines and delicious food dishes.
Chinese cuisine
Popular dishes include:
Kung Pao Chicken
Spring Rolls/Egg Rolls
Szechuan Hotpot
Szechuan Chicken
Mushu Pork
Fried Rice
Beef with Broccoli
Fried Dumplings
Chinese Dumpling - Jiaozi
Hot and Sour Soup
Dim Sum
Beef Fried Noodles
Hunan fried tofu
Chow Mein
Wontons
Peking Duck.
Indian cuisine
Biryani
Butter Chicken
Vindaloo & Rogan Josh
Tandoori Chicken
Idli-Dosa-Vada with Sambar
Palak paneer
Chole-Bhature
Dal makhani
Malai Kofta
Naan
Samosa and Pakodas
Pav Bhaji
Panipuri -Chaats
Kebabs
Aloo gobi
Lassi Shakes
Pickles.
Thai cuisine
Tom Yam Goong - Spicy Shrimp Soup
Pad Thai - Fried Noodle
Kang Keaw Wan Gai - Green Chicken Curry
Gaeng Daeng - Red Curry
Tom Kha Kai - Chicken in Coconut Milk Soup
Tom Yam Gai - Spicy Chicken Soup
Moo Sa-Te - Grilled Pork Sticks with Turmeric
Som Tam - Spicy Papaya Salad
Yam Nua - Spicy Beef Salad
Panaeng - Meat in Spicy Coconut Cream
Por Pia Tord - Fried Spring Roll
Gai Pad Met Mamuang - Stir-Fried Chicken with

Cashew Nuts
Khao Pad - Fried Rice
Pak Boong - Morning Glory.
Vietnamese cuisine
Pho - beef noodle soup
Bn b hue - spicy beef and pork noodle soup
105
106
Com tam pork dish
Canh chua - Sour soup
Banh hoi - Thin noodle dish with meat
Bo la lot rolled spiced beef dish
Banh Mi Thit - Vietnamese baguette
Vietnamese salad rolls
Banh Cuon - Rice flour rolls
Banh bao - A Steamed bun dumpling
Banh chung - Sticky rice dish
Bun Mang Vit - Bamboo shoots and duck noodle soup
Bun cha - grilled pork and vermicelli noodles dish.
Japanese cuisine
Sashimi - thin slices of raw fish
Sushi - raw fish, served on vinegared rice
Sushi roll - filling is rolled in rice with a covering of nori.
Tempura - seafood or vegetables dipped in batter and

deep-fried
Kare Raisu - curry Rice
Soba, udon and ramen noodles
Teppanyaki - Meat, seafood and vegetables prepared in

front of guests
Donburi - bowl of rice covered with one of a variety of

toppings
Sukiyaki - savoury stew of vegetables and beef
Shabushabu thin slices of beef dipped in a pot of

boiling water and stock
Okonomiyaki - savory Japanese pancake
Yakitori - broiled chicken
Yakiniku - grilled meat.
French cuisine
Soupe l'oignon - French soup made of onions

and beef stock
Cheeses Brie, Camembert, Roquefort
Baguette - A long skinny loaf of French bread
Boeuf bourguignon - traditional French stew
Coq au Vin - A famous food that is simply chicken
Flamiche - pie crust filled with cheese and vegetables
Salade nicoise
Duck confit
Foie Gras - This is the very fatty liver of a goose or duck
Escargots snails
Truffes Expensive black mushrooms
Ratatouille
Crepes thin pancakes
Desserts flans, ganache, tarts, pastries, crossaints.
Italian cuisine
Pizza cooked dough base with various toppings
Chicken parmigiana
Gelato Italian ice-cream
Tiramisu dessert made of biscuits soaked in coffee

with layers of whipped mascarpone and egg yolks
Risotto short grain rice dish
Mortadella heat cured sausage
Spumoni - molded Italian ice cream dessert
107
108
Cheeses Mozzarella, Parmigiano-Reggiano
Pasta Cannoli, spaghetti, penne, Fettuccine,

Linguine
Lasagna
Saltimbocca.
German cuisine
Bratwurst -sausage made of mixed meats
Frankfurter - smoked sausage made from pure

pork
Sauerkraut - Fermented shredded cabbage
Sptzle - hand-made noodles
Kndel - German dumplings
Kartoffelsalat - Potato salad
Schweinshaxe - Pork hock
Eisbein - Ham hock usually served with Sauerkraut
Weihnachtsgans - roasted goose
Wiener schnitzel
Strudel
Stollen - A bread-like cake
Apfelkuchen - Apple Cake.

Greek cuisine
Baklavas - Baklava Pastry
Horta Vrasta - Boiled Leafy Greens
Tyropitakia - Cheese Pie Triangles
Kotosoupa Avgolemono - Chicken & Lemon Rice Soup
Revithosoupa - Chickpea Soup
Classic Dips & Spreads - Melitzanosalata, Skorthalia,

Taramosalata, Tzatziki
Pastitsio or Pasticcio - Creamy Cheesy Baked Pasta with

Meat
Horiatiki Salata - Greek Salad
Moussakas - Moussaka with Eggplant
Arni me Patates - Roasted Lamb with Potatoes
Souvlaki - Skewered Kebabs
Gyro - Sliced Rotisserie-Roasted Meat
Spanakopita or Spanakotyropita - Spinach Pie with

Cheese
Dolmathes or Dolmades - Stuffed Grape Leaves
Yemista me Ryzi - Meatless Stuffed Vegetables.
Spanish cuisine
Pulpo a la Gallega - Galician Octopus
Cochinillo Asado - Roast Suckling Pig
Paella Spanish rice dish
Jamon Iberico and Chorizo - Iberian Ham and

Spicy Sausage
Gambas Ajillo - Garlic Prawns
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110
Pescado Frito - Fried Fish
Tortilla Espaola - Spanish Omelet
Gazpacho - Cold Tomato Soup or Liquid Salad
Queso Manchego - Spanish Sheep Cheese
Patatas Bravas - Fried Potatoes in Spicy Sauce.
More information can be found at these sites:

-
http://en.wikipedia.org/wiki/National_dish
http://www.epicurious.com/articlesguides/blogs/80dishes
http://www.nationaldish.org/.
Religion
Designing meals for customers who follow a specific religion requires a sound understanding of
the role of food. Many religions place restrictions on the consumption of certain foods or
consuming foods at certain times of the day. It is best to be guided by the instructions you receive
from the customer or supervisor as there are many interpretations of these practices. However it
is useful to be aware of how you might design meals around the key considerations for the five
major religions.
Christianity
Designing meals for Christian customers does not often require many special considerations as
there are relatively few food restrictions. More orthodox Christians may:
Abstain from eating meat on Fridays and in particularly Good Friday, which is a part of the
Easter traditions. This is considered a sacrifice to remember the crucifixion of Jesus:
As Christianity is the largest religion in the world most

hospitality venues will ensure that they have a fish or
vegetarian option on the menu on Fridays to
accommodate these beliefs
Fasting during the period of Lent may also apply:
Lent is the 40 days which leads up to Easter
This involves restricting foods such as meat, dairy and

wine as a sacrifice.
There are also some branches of Christianity such as Seventh Day Adventists who have more
restrictive food choices as most follow a vegetarian diet. The best practise is to check with your
customers to confirm what their specific requirements are rather than just making presumptions.
Christmas
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There are a number of important days on the Christian calendar and many of these are
celebrated by followers with festive foods. With so many Christians around the world Christmas
celebrations occur in most countries however the food differs from region to region. Some
examples of traditional Christmas meals include:
Country
Christmas Celebration Foods
England
Roast poultry with stuffing

Christmas pudding
United States
Roast turkey with cranberry sauce
Roast goose stuffed with chestnuts

Buche de noel (Yule log - rolled sponge filled with butter cream)
Antipasti
Pasta
Roasted meat
Panettone
Tapas
Seafood
Cured ham or roasted pig
Flan
France
Italy
Spain
Philippines
Islam
Designing meals for Muslim customers may require advance planning. The main restrictions
apply to animal products so meals which are suitable for vegetarians can usually be offered,
particularly vegan meals.
If you are going to offer meat dishes then you need to:
Avoid pork:
Avoid pork products - pork fat is used extensively in

processed foods
Avoid gelatine
Gelatine is made from a mixture of animal products which

may contain beef or pork
Gelatine is routinely added to pouring or thickened cream
Use Halal products
Halal meals to fulfil all requirements of Islamic law
In relation to meat, this means to be slaughtered according to these laws.
As Islam developed in the Arab world many followers will be accustomed to Middle Eastern style
dishes so using ingredients and cooking preparations that are in accordance with these cuisines
may be helpful.
112
Food also plays a role in the observance of Ramadan. Ramadan is the ninth month of the Muslim
year and during the 30 or so days Muslims fast between sunrise and sunset. At the end of
Ramadan is the festival Eid al-Fitr. Eid al-Fitr is celebrated with festive foods.
Hinduism
The most important elements of designing meals for
customers who follow Hinduism is to:
Avoid using beef or beef products (including gelatine)
Avoid alcohol
Include vegetarian choices.
Buddhism
Designing meals for customers who follow Buddhism will
often involve including vegetarian choices. As many
followers of Buddhism are from South East Asia choosing
dishes from this region may be helpful.
Judaism
Preparing meals for customers who are Jewish can be very complicated and orthodox.
Jews will often require their meals to be prepared in specific Jewish kitchens under the
supervision of a Rabbi.
Kashrut is the body of Jewish law dealing with what foods can and cannot eat and how those
foods must be prepared and eaten, it means fit, proper or correct.
The more commonly used word is "kosher," which describes food that meets these standards.
The basic rules that apply to Kosher foods are:
Animals that have cloven hooves and chew their own cud are considered kosher:
Ox, beef, sheep, goat, deer
Pigs, hare and camels are not permitted
Kosher law allows poultry and fish (with fins and scales) to be eaten, but shellfish are not
allowed
Of the animals that may be eaten, the birds and mammals must be killed in accordance
with Jewish law:
The sciatic nerve and its adjoining blood vessels may not be eaten
Removing this nerve is time consuming so many slaughterers simply sell the hind quarters
to non-kosher butchers
All blood must be drained from meat and poultry or removed by boiling, salting or soaking
before it can be eaten
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Fruits and vegetables are permitted, but must be inspected for bugs (which cannot be
eaten)
Meat (the flesh of birds and mammals) cannot be eaten with dairy:
Fish, eggs, fruits, vegetables and grains can be eaten with either meat or dairy
According to some views, fish may not be eaten with meat
Utensils (including pots and pans and other cooking surfaces) that have come into contact
with meat may not be used with dairy, and vice versa
Utensils that have come into contact with non-kosher food may not be used with kosher
food
Grape products such as wine made by non-Jews may not be eaten.
More detailed information can be found at this site:
http://www.jewfaq.org/kashrut.htm.
Vegetarian
If you are designing vegetarian meals you need to know firstly what type
of vegetarian diet is required. Besides using plant based ingredients if
the diet is Lacto-ovo vegetarian you can also use dairy foods and eggs
and if the diet is Lacto vegetarian you can use dairy foods. The most
important consideration is to make sure you include protein foods, not
only for nutritional needs but also because protein foods contribute to
making you feel full or satisfied. Protein foods also often provide the
umami or savoury flavour in foods.
And as vegetarian meals can also help to meet the needs of customers
on special diets for health, religious or cultural reasons including having these options can be
practical.
There are some ingredients that are useful to have in your kitchen if you need to regularly prepare
vegetarian meals.
Tofu:
One of the few plant based proteins that is complete

(contains all 9 essential amino acids)
Vegetable stock
Fresh vegetable based sauces:
Tomato based sauce
Other pureed vegetables such as onions and cauliflower also make great sauce bases
Dairy replacement:
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Soy milk
Coconut cream or milk
Rice milk
A variety of legumes:
Sometimes legumes such as cannelloni beans or chickpeas are avoided because they
need to be soaked for 24 hours then boiled, canned products can be convenient
Lentils cook quickly and do not need soaking before use
Good selection of herbs and spices for flavouring dishes- as the main sources of protein
grains and legumes can be quite bland
Sorbet - A great alternative for ice cream and creams as an accompaniment for desserts.
Foods that need to be avoided are:
Sauces and dressings which contain fish such as

anchovies:
Caesar salad dressing
Worcheshire sauce
Oyster sauce
Foods containing gelatine (a gelling agent):
Made from the collagen (protein) of animals by products
Used as a gelling agent in confectionary e.g. marshmallows and jubes
Used as a thickener in cream and sauces
Used as a stabiliser in cream cheese and yoghurt
Prepared canned foods
Canned vegetable soups often contain meat stocks.
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Preparing food to cater to food allergies

Preparing meals for customers with food allergies requires cooks to be aware of the hidden
usages of potential allergens in the foods they are preparing. This is extremely important as
reactions to even small amounts of the food containing an
allergens can be life threatening.
Customers with food allergies need to eliminate the foods from
the diet which cause an allergic reaction. Although sometimes
the body can tolerate small doses, as food allergens can be
potentially life threatening. You need to be guided by the
customers instructions.
You need to understand what is in the products that you are using. The food labelling laws in
many countries now require common allergens to be listed. Learning to read food labels is
important to ensure that allergens are avoided.
Many dishes include ingredients which are common allergens, and these ingredients may not
always be known or obvious to the customer. Some examples of the hidden usages of foods in
commercial kitchens include:
Eggs
Seafood
Nuts
Soy
Egg wash to glaze

pastries
Fish sauces used to in

dipping sauces
Thickening and
enrichening sauces like
curry and satay
Soy flour used as a

coating
Binding meats such as

hamburgers, meatballs
and patties
Fish sauces used to

flavour Asian dishes
Nut meal in dense

flourless cakes
Soy flour in processed

foods
Egg white is used to

clarify soups and
sauces
Anchovies used in
sauces e.g. Caesar
dressing
Chopped peanuts are

often used as a garnish
in Asian cookery.
Soy lecithin used as an

emulsifying agent
An awareness of cross contamination that can occur during preparation processes is vital.
Thoroughly cleaning utensils and equipment is a must. Remember that for customers with a
severe allergic reaction may only need a tiny amount of the food.
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Food production
Producing food in the commercial environment is multidimensional. Service is about coordinating
all these elements:
Organising and preparing all food items ready for service (mise-en-place):
Some of the many required elements of mise-en-place include:
Cleaning and preparing vegetables
Preparing and portioning meat, poultry,

seafood, game and offal
Preparing stocks, sauces and dressings
Preparing and cooking farinaceous

products
Preparing garnishes
Cooking soups
Cooking large or slow cooked items such as roasts, braises and casseroles
Preparing or cooking pastries, cakes and desserts
Having the service equipment clean, heated and stacked ready for service
Heating or cooking the components of the dishes correctly
Plating the dishes consistently and attractively.
The aim is always to meet the expectations of customers.
Presentation styles
You need to co-ordinate the presentation style you use with the type of establishment or food you
are serving. Presentation styles need to be decided in advance of service and can form part of
the designing of dishes.
When standard recipes are created a photograph or diagram of the presentation can be included,
this assists with consistency. It can also be a useful training tool for new kitchen staff so they can
easily see how each dish is to be plated.
Choosing the plate ware will depend on the menu style:
Buffet dishes are plated in volume on large platters and bowls:
These can be ceramic, glass, marble, wood, stone, mirrors or crystal
Creative equipment such as baskets, leaves (non-poisonous), bamboo steamers and pots
may also be used
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Specialist equipment such as chafing dishes for hot foods and freezing chambers for icecream can be purchased
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Plates used for a la carte dishes can be round, square, oblong, flat, deep, shallow etc:
Large plates can create a canvas to display your artistic presentation
Dishes for sharing may be on small platters
It is common to plate cocktail foods in uniform rows on large platters; the repetition
accentuates the beauty of the presentation.
No matter what style you choose, food plating should always be consistent.
Appearance
Presentation can be classical, artistic or relate to cultural expectations.
The most classical way to serve a main meal of meat,
sauce and vegetables in Western cuisine is to place the
food like a clock face. The starch at 10 oclock, proteins
at six oclock and vegetables at two oclock. Many
cuisines have condiments that are served separately to
the main component such as bread, relishes or dipping
sauces. Some cuisines also feature food which is more
commonly shared and so needs to be plated in a
manner which will provide ease of service.
The key to attractive and appealing food presentation is
to remember there are many elements, including:
Shape:
Food can be creatively scattered or in elegant compact servings
Repetition is an effective technique either such as laying several (odd numbers are best, 3
or 5 etc) side by side with different sauces or garnishes on each one
Biscuit and pastry cutters and moulds are great tools for creating shapes.
Height:
Height can be created by stacking the protein over starches or placing leafy salads on top
of proteins
Plastic and metal moulds can be used to shape dishes in towers.
Texture:
Varied textures will create more interest.
Colour:
You can use vibrant coloured ingredients as contrast
Using tones of the same colour can be effective also.
Garnish:
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A garnish should only enhance the look of the dish, not overshadow it
Make sure that garnishes complement the ingredients and flavours of the dish.
Paintbrushes, squeeze bottles and specialist saucing tools can be used to distribute sauces.
Most dishes look best on neutral china particularly white, take care when using plates with
designs, motifs or logos. Always make sure the plate is clean.
Catering to special days
In any country there are a number of special days that are celebrated. Naturally each country
celebrate days that are recognised around the world, or may have their own unique days.
Many of these special days will have traditional cuisine that needs to be prepared.
This section will explore some of these days and the traditional meals that accompany them. It is
important to note that items may vary between countries.
Christmas
Christmas is an annual commemoration of the birth of Jesus Christ and a widely observed
holiday, celebrated generally on December 25 by millions of people around the world.
Commonly served Christmas dishes, includes but not limited to:
Roast turkey, chicken and ham
Stuffing
Roast potatoes and other vegetables
Christmas cake or Christmas pudding
Custard
Gingerbread in Christmas shapes
Sweets such as rocky road; rum balls; candy canes
Champagne
Cold turkey and cold ham
Seafood and salads
Trifle
Pavlova
Mince pies
Bche de Nol
Eggnog
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Fruitcake
Shortbread
Pumpkin pie
Cranberry sauce
Mulled wine.
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Thanksgiving
Thanksgiving Day is a national holiday celebrated primarily in the United States and Canada as a
day of giving thanks for the blessing of the harvest and of the preceding year. Several other
places around the world observe similar celebrations. It is celebrated on the fourth Thursday of
November in the United States and on the second Monday of October in Canada. Thanksgiving
has its historical roots in religious and cultural traditions, but has long been celebrated in a more
secular manner as well.
In the United States, certain kinds of food are traditionally served at Thanksgiving meals
including:
Baked or roasted turkey
Stuffing
Mashed potatoes with gravy
Sweet potatoes
Cranberry sauce
Sweet corn
Fall vegetables
Pumpkin pie.
St Valentines Day
Saint Valentine's Day, also known as Valentine's Day or the Feast of Saint Valentine,[1] is
observed on February 14 each year. It is celebrated in many countries around the world.
It is not commonly celebrated in Malaysia.
it evolved into an occasion in which lovers expressed their love for
each other by presenting flowers, offering confectionery, and
sending greeting cards.
Common Valentines Day meals and food items include:
Chocolates
Candy / sweets
Champagne
Seafood.
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An example of a Valentines Day menu is as follows:

Baked Oysters
Herb Aioli, sweet smoked BBQ sauce, arugula, parmesan and cheddar cheese
Tuna Tartare with black truffle powder
Chilled sauce Bearnaise, white truffle oil, black truffle powder
Foie Gras
Foie gras with mustard seeds and green onions in duck jus
Pork Rib Eye
Mushroom fricassee, spinach Florentine, rosemary jus lie
Wagyu Beer and Lobster
Potato bacon lyonnaise, arugula, sauce au poivre and
bearnaise
Chocolate Truffle Tasting
Assortment of chocolate truffles
Mothers Day
Mother's Day is a celebration honoring mothers and motherhood, maternal bonds, and the
influence of mothers in society. It is celebrated on various days in many parts of the world, most
commonly in March or May.
There are no traditional Mothers day menus, with different restaurants creating their own menus
reflecting what they feel may suit their customers.
An example of a Mothers day menu is as follows:
BREAKFAST AND BRUNCH MENU
Scrambled Eggs With Smoked Wild Salmon
Served with Bernaise sauce
Potato Cheddar Pie in a Flaky Crust
Served with sliced ham or bacon
Garden Frittata
Served with Oven Roasted Red Potatoes
Fruit and Muffins
Fresh Fruit Plate
Blueberry Muffins or Raisin Walnut Scones
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LUNCH AND DINNER MENU

Filet Steak
A tender, prime Filet Mignon or all natural steak cooked to perfection
Topped with Dungeness crab, fresh pencil asparagus and your own Hollandaise Sauce
Served with Oven-Roasted Potatoes & Vegetables,
Spinach and Mushroom Salad
Baked Spring Chicken
Served with Spinach and Linguine
Grilled Glazed Salmon
Served with Spinach and Mushroom Salad
Pasta al Pesto
With Italian Salad, Garlic Bread
Dessert
Strawberry Rhubarb Crisp or Kahlua Mousse
Fathers Day
Father's Day is a celebration honouring fathers and celebrating fatherhood, paternal bonds, and
the influence of fathers in society. Many countries celebrate it on the third Sunday of June, but it is
also celebrated widely on other days.
Like with Mothers Day, there are no traditional Fathers day menus, with different restaurants
creating their own menus reflecting what they feel may suit their customers.
An example of a Fathers day menu is as follows:
Breakfast and Brunch Menu
Omelettes with toppings like Ham, Sausage Link, Andouille
sausage, Mushrooms, Peppers, Scallions, Tomatoes, Bay
Shrimp, smoked Salmon & Fresh Herbs, Cheddar, Feta or
Swiss cheese , Hickory smoked bacon , Chicken,
Cranberry, Feta, Spinach Sausage
Fingerling Potatoes
French Toast with Maple Syrup or Whipped butter
Breakfast Bakeries including Danish, Croissant, Muffin and Fruit Strudels
Sliced Breads, Butter and Jams, Nutella
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Antipasta and Salad Menu

Domestic and international cheese and meat specialties accompanied with Crackers and
assorted breads, European style butter
Pickled and grilled vegetable and olives
Sliced Fruits
Mixed greens with Mesclum Mix and fresh toppings and
selection of house dressings
Chopped romaine hearts and baked croutons, pre-tossed with
a Creamy Caesar dressing, Shaved Parmesan cheese,
croutons, anchovies
Seafood Dishes
Smoked Salmon and Trout
Bagels, Cream Cheese and Accompaniments
Fresh poached Shrimp Cocktail
Freshly Shucked Oysters on the half shell
Cocktail sauce, fresh horseradish
Hot Dishes
Fathers Day Egg Benedict
Shaved Corned Beef on an English muffin
Stone Ground Mustard - Sauce Hollandaise
Bourbon BBQ Pork Roast, Brioche bun
Blackened fish with tropical Salsa, Cilantro Citrus Rice
Chicken and roasted potato
Garden Vegetable Medley
Carving Station
Peppered Prime Rib of Beef with horseradish and au jus
Buttermilk Mashed Potatoes
Dessert Dishes
Crme brule
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Flavoured Cheesecake bites

Chocolate Dome
Chocolat Pot de crme
Mini Bread Pudding, Guinness Sauce Anglaise
Petit Fours
White Cheddar Apple Pie
Chocolate Fondue with Fresh Fruit, Cake, Marshmallow Kababs
Public Holidays & Festivals

Each ASEAN country has its own public holidays and festivals which may have specific meals
associated with them.
Following are a list of public holidays and festivals in different ASEAN countries.
Brunei
PUBLIC HOLIDAYS
New Year's Day / Chinese New Year

National Day
Maulud (Birth of the Prophet)
Anniversary of Royal Brunei Malay Regiment
Sultan's Birthday
Israk Mikraj (Ascension of the Prophet)
Start of Ramadan
Anniversary of the Revelation of the Quran
Hari Raya Aidilfitri (End of Ramadan)
Hari Raya Aidiladha (Feast of the Sacrifice)
Hijriah (Islamic New Year)
Christmas Day.
FESTIVALS
Ramadan
Islamic New Year
National Day
Chinese New Year
Birthday of the Prophet Mohammed
Royal Brunei Armed Forces Day
Made in Brunei Product Festival
His Majesty the Sultans Birthday
Ascension of the Prophet Mohammed
Borneo Ethnic Culture Festival
Revelation of the Koran
Teachers Day
Hari Raya
FOBISSEA Music Festival
Festival of Sacrifice
Christmas.
Cambodia
PUBLIC HOLIDAYS
New Year's Day
Victory Day
Meak Bochea
International Woman's Day
Khmer New Year
Visaka Bochea
Labor Day
Royal Ploughing Ceremony
King Sihamoni's Birthday
International Children Day
Queen Mother's Birthday
Constitution Day
Pchum Ben Festival
King Father's Commemoration Day
Independence Day
Water Festival
Human Rights Day.
Laos
PUBLIC HOLIDAYS
Pathet Lao Day
Army Day
International Women's Day
Day of the People's Party
Labor Day
Children's Day
Day of the Free Laos
Day of Liberation
Lao National Day.
LUNISOLAR PUBLIC HOLIDAYS
Lao Issara
Boun Khoun Khao
Kud Chin and Kud Viet
Boun Makha Bousa
Boun Khao Chi
Boun Pha Vet
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Boun Pi Mai
Boun Bang Fai
Boun Visakha Bousa
Boun Khao Phansa
Haw Khao Padap Din
Boun Khao Salak
Boun Ork Phansa
Boun Song Hua
Boun That Louang.
FESTIVALS
Lao New Year (Boun Pi Mai)
Rocket Festival
Boun Khao Padabdin
Boat Races
Naga Fireballs
Tat Luang Festival
Handicraft Festival
Hmong New Year.
Indonesia
PUBLIC HOLIDAYS
New Year's Day Tahun Baru Masehi
Birth of the Prophet - Maulid Nabi Muhammad
Chinese New Year - Tahun Baru Imlek
Day of Silence - Hari Raya Nyepi (Tahun Baru Saka)
Good Friday - Wafat Yesus Kristus (Jumat Agung)
Ascension Day - Kenaikan Yesus Kristus
Buddha's Birthday- Waisak
Ascension of the Prophet - Isra Mi'raj Nabi Muhammad
Independence Day Hari Proklamasi Kemerdekaan R.I.
Day after Ramadan - Idul Fitri (Lebaran Mudik)
Feast of the Sacrifice- Idul Adha (Lebaran Haji)
Islamic New Year - Baru Hijriyah
Christmas - Hari Natal.
FESTIVALS
Lombon Festival
Java Jazz Festival
Kasada Festival
Manado Beach Festival
Lembah Baliem Festival
Bali Arts Festival

Solo International Ethnic Music Festival
Krakatoa Festival,
Malaysia
NATIONAL PUBLIC HOLIDAYS
Chinese New Year
Labour Day
Wesak Day
Malaysia King's Birthday
Merdeka Day
Malaysia Day
Christmas Day
First day of Muharram
Birthday of Prophet Muhammad
Hari Raya Puasa
Hari Raya Qurban (1st day).
FESTIVALS
There are many religious festivals including:
Muslim festivals
Ramadan
Hari Raya Aidilfitri / Hari Raya Puasa / Hari Lebaran
Hari Raya Aidiladha / Hari Raya Haji / Haji Raya Korban
Maulidur Rasul / Maulid Nabi
Israk dan Mikraj
Nuzul Quran
Islamic New Year.
Christian festivals
Christmas
Easter
New Year.
Buddhist festivals
Wesak.
Hindu festivals
Deepavali
Thaipusam
Puthandu Tamil New Year
Pongal
Navratri
Vinayagar Chathurthi
Onam.
Buddhist Chinese festivals
Chinese New Year
Lantern festival
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Qingming Festival
Duan Wu Dragon Boat Festival
Nine Emperor Gods Festival
Zhong Qiu Mooncake Festival
Ghost Festival
Dong Zhi
Vesak.
Tribe Religion Festivals
Gawai
Kaamatan
Fiesta San Pedro
Kaul festival.
Sikhs Festivals
Vaisakhi.
Myanmar
PUBLIC HOLIDAYS
Independence Day
Union Day
Full Moon of Tabaung
Peasants Day
Armed Forces Day
Thingyan Festival
Burmese New Year
Labour Day
Full Moon of Kason
Martyrs' Day
Start of Buddhist Lent
End of Buddhist Lent
Start of Ramadhan
Full Moon of Tazaungmon
National Day
Christmas Day.
Phillipines
PUBLIC HOLIDAYS
New Year's Day - Araw ng Bagong Taon
Maundy Thursday - Huwebes Santo
Good Friday - Biyernes Santo
Day of Valor- Araw ng Kagitingan

Labor Day - Araw ng mga Manggagaw
Independence Day - Araw ng Kalayaan
National Heroes' Day - Araw ng mga Bayani
Bonifacio Day - Kaarawan ni Bonifacio
Christmas Day - Araw ng Pasko.
FESTIVALS
Ati-Atihan
Feast of Our Lady of Candles
Moriones Festival
Massa Kara
Feast of the Immaculate Conception.
Singapore
PUBLIC HOLIDAYS
New Years Day
Chinese New Year
Easter
Labour Day
Vesak Day
Hari Raya Puasa
National Day
Hari Raya Haji
Deepavali
Christmas Day.
FESTIVALS
Asia Fashion Exchange
Chinese New Year
Chingay Parade Singapore
Christmas in the Tropics
Deepavali
Dragon Boat Festival
Grand Prix Season Singapore
Hari Raya Aidilfitri
Hari Raya Haji
Hungry Ghost Festival
Mid-Autumn Festival
Mosaic Music Festival
National Day
Pongal
River Hongbao
Singapore Arts Festival
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Singapore Food Festival

Singapore River Festival
Thaipusam
Vesak Day
ZoukOut.
Thailand
PUBLIC HOLIDAYS
New Year's Day - Wan Khuen Pi Mai
Magha Puja - Wan Makha Bucha
Chakri Memorial Day - Wan Chakkri
Songkran Festival - Wan Songkran
Coronation Day - Wan Chattra Mongkhon
Royal Ploughing Ceremony and Farmer's Day - Wan
Phuetcha Mongkhon
Vesak Wan - Wisakha Bucha
Asalha Puja - Wan Asanha Bucha
Beginning of Vassa - Wan Khao Phansa
HM the Queen's Birthday - Wan Chaloem Phra Chonmaphansa Somdet Phra Nang Chao
Phra Boromma Rachini Nat
Chulalongkorn Day - Wan Piya Maharat
HM the King's Birthday - Wan Chaloem Phra Chonmaphansa Phra Bat Somdet Phra
Chao Yu Hua
Constitution Day - Wan Rattha Thammanun
New Year's Eve - Wan Sin Pi
Eid ul-Fitr
Eid al-Adha.
FESTIVALS
Chinese New Year
Songkran
Rocket festival
Phukets Vegetarian Festival
Loi Kratong.
Vietnam
PUBLIC HOLIDAYS
Tet Duong Lich
Vietnamese New Year Tet Nguyen Dan

Gio to Hung Vuong Day
Ngay thong nhat
Ngay Quoc te Lao dong
Quoc khanh.
FESTIVALS
Wrestling Festival in Lieu Doi, Nam Ha
Festival of Eel-Catching in Pot in Ving Lac district, Vinh Phu province
Festival of Dong Da hill, Hanoi
Festival in Trieu Khuc village, Hanoi
Lim Festival, Ha Bac
Festival of Spring on Ba Den mountain
Festival of Huong Pagoda, Ha Tay
Festival of Hung Temple
Giong Festival, Hanoi
Festival of Queen Su in Chau Doc
Water Festival in Nha Trang
Festival of Nghinh Ong in Tien Giang - Ben Tre
Festival at Lang Ong, Ho Chi Minh City
Buffalo fighting festival, Do Son, Hai Phong
Festival of Keo Pagoda, Thai Binh
Festival of Dong Quan in Chan Tien Pagoda, Hanoi.
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4.2 Dispose of food wastage in line with

enterprise and local authorities requirements
Introduction
Deliver what you promise. The food you prepare and serve for customers with specific dietary or
cultural needs must be suitable if it is going to meet their expectations.
Ensure that you are able to fulfil any obligations to provide special ingredients or specifically
prepared meals.
Key factors towards customer satisfaction
Key factors include:
Quality suitable ingredients
Consistency of product
Efficient service
Cleanliness
Cost
Consultation
Feed back
Value for money
Nutritional status
Appetite
Creating a balanced menu

When determining the actual content of the menu, in terms of courses to be offered and in terms
of dishes within each section, there is a need for balance.
Balance means many things. Balance can mean different things to different people, and different
people place the emphasis on different aspects of the menu, dishes and related areas.
It can embrace:
Balance in terms of prices
Offering something along a variety of price points so that all pockets are catered for.
Bear in mind however that some venues deliberately set high prices in order to give the
impression of prestige, or price out those who they may consider unworthy of, or unfit to, dine
in their establishment.
Balance in terms of ingredients
Offering something that suits everyone.
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Where the premises is not a restaurant specialising in a certain food item

(beef, seafood, vegetarian, etc), then there is a need to make sure
that we provide for those who want steak, fish, chicken, pasta, etc.
Balance in terms of cooking styles
Ensuring that not all dishes are deep fried, or grilled, but offer a selection
of cooking methods to cater for personal preferences including roasts
and wet dishes.
Balance in terms of complexity and simplicity
It is great to offer menu items with complex sauces but it is also important to offer a range of
items that are beautiful in appearance and tasteful to the palate by virtue of their simplicity.
Balance in terms of traditional dishes and new experiences
Many premises will seek to provide a selection of dishes that can be
seen as time-honoured along with a choice of new dishes
perhaps featuring novel ingredients and fresh cooking or
presentation approaches.
This is especially the case where a chef has a signature dish that
people travel long distances to experience.
Balance in terms of taste
Presenting a variety of taste sensations that enables those seeking a
spicy dish, a creamy dish, or a sour dish to be accommodated.
When designing menus and specific meals within these menus ensuring they satisfy customers is
a key requirement.
4.3 2.3 Process recyclable products to local authority

requirements
Introduction
It is no point creating menus and meals within these menus if it leads to a loss for the
establishment. Each and every food establishment expects to receive some level of profit for
meals in which they create.
Efficient cost control involves an overall awareness of the cost of ingredients, staff and other
overheads.
As each establishment has different costing requirements, it is not feasible to suggest that any
one costing system is preferable.
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Student Activity
Write a descriptive menu for 2 dishes:
Break each dish into their elements
And cost each of the elements and arrive at a total food cost for the dish.
Example
Chicken Caesar Salad: Grilled chicken, cos lettuce, prosciutto, poached egg, parmesan,
croutons, anchovies & house made dressing.
Chicken breast: breast per salad
Lettuce: of a lettuce
Prosciutto: 30 gm
Poached egg: 1 egg
Croutons (8)
Caesar Dressing: 60g.
Key
menu
cost
The dish is divided into its elements. These can now be costed and a price is arrived at:
What does it cost to produce this dish?
How much is charged will depend on management and its pricing policy. If a cook decided
to use a whole chicken breast in a serve then the profit margin will be greatly affected.
components
Each establishment does, however, take the following expenses into consideration:
Cost of ingredients
Labour cost
Overheads.
If cooks are going to progress up the leadership ladder of the kitchen they are going to have to
become involved in the business side of the profession.
What do ingredients cost and what can I do with leftover parts to increase the profit margin?
Cost of ingredients
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This includes the cost of all ingredients used in the

preparation and service of each dish.
When costing an individual dish, it is important that every
ingredient is taken into consideration, including
ingredients used in smaller amounts such as salt and
pepper.
It should be kept in mind that these costs are variable for
a number of reasons, such as seasonal and/or limited
availability.
Labour costs
Labour costs fall into two categories: direct and indirect labour costs:
Direct labour costs include all staff who have specifically prepared or served the food to
the diners, i.e. chefs, waiting staff
Indirect labour costs include all staff whose role supports overall operations.
These can include cleaners, sales departments, management and administration.

A commercial catering facility will normally incur both direct and indirect labour costs.
Labour costs are considered fixed as hourly rates which are pre-established and directly offset
against revenue.
Overheads
Overheads include all expenses incurred in operating a business.
This includes all utilities such as power, water and gas.
It also includes payable tax, rates, cleaning, maintenance,
insurance, leasing and rental costs.
In a hospitality establishment, this excludes the cost of ingredients
and the labour component, which are costed separately.
Considering cost and variety
All dishes should be costed to ensure they return the required margin of profit, and standard
recipes used to guarantee consistency of this return.
In some instances, establishments may make a conscious decision to offer a dish at reduced
profit margin in order to maintain continuity, cater for guest expectations, meet competition or
create a unique selling point (that is, an aspect of their business that no other venue has).
This can only be done in an on-going way when other dishes (or other revenue streams drinks,
accommodation, and gaming) are able to return a higher profit margin to compensate.
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Determining pricing of meals

There is no doubt that, given all the dining alternatives available to people, there is a price point
above which many people will not go when eating out.
There is less elasticity in this price for lunch meals. That is, there is less
room to move in terms of setting prices at lunch time. People traditionally
have cheaper alternatives at lunch time, and there are more places open
and a greater range of alternatives.
This means that management must actively monitor things such as
average selling price per cover, and the prices being charged by their
immediate competition in order to determine what a viable selling price is
being charged.
It is a commonly held theory when pricing meals, that food cost should
equal 30% 33% of the selling price.
Cost control
The overall objective of any commercial establishment
should be to make money which is established by
using the following formula:
Sales - cost of ingredients = gross profit
Sales - all costs (wages, cost of ingredients,

overheads) = net profit.
Example: XYZ establishment has taken $10,000.00 for one weeks trading, its cost of ingredients
was $3,500.00 and overall expenses were $8,500.00.**
If the above formula was applied to this restaurant, it would look something like this:
$10,000.00 (sales) - $3,500.00 (cost of ingredients) = $6,500.00 (gross profit)
$10,000.00 (sales) - $8,500.00 (overall expenses) = $1,500.00 (net profit).
When expressed as a percentage, it would look like this:
100% (sales) - 35% (cost of ingredients) = 65% (gross profit)
100% (sales) - 85% (overall expenses) = 15% (net profit).
Food cost factors

Food cost factor is the cost of the food ingredients compared to the selling price of the menu item.
It does not include the cost of wages for the making of the menu items.
The issue with buying food for a menu is that it usually has a limited shelf life.
139
Coupled with the fact that it can also be expensive, this places significant emphasis on the
purchaser to make sure he/she orders exactly what is needed, as well as scheduling where and
when it is required.
Factors which will affect purchasing include:
Regular menu changes
Slow moving dishes
Diners fluctuating choices; how many customers will

come to the establishment today?
Staff not adhering to standard recipes
Food wastage and theft.
Standard recipes
A standard recipe is a precise record of ingredients, method, serving instructions and cost of any
food item on a menu.
A standard recipe needs to include:
Summary of ingredients
Required quantities or each item
Specific preparation guidelines
Garnish and service details
Portion sizes
Accurate costs
% wastage
Date.
Why do we use them?
Standardise production of recipes -regardless of who makes them
Consistent quality always taste the same
Consistent presentation always look the same
Consistent portion size - always the same quantity
Easy to calculate cost of dish and re-establish cost of dish
Customer satisfaction.
To calculate cost of purchase amount:

FORMULA: Cost per Unit Unit x Purchase Amount = Cost of purchase amount
140
EXAMPLE:
Apples
$2.99 1000 g x 255 g
$0.76
Balsamic Vinegar
$2.38 375 ml x 125 ml =
$0.79
Basil
$2.00 1 each x .5
$1.00
Student Activity
Using the form on the following pages students are to price the given recipes in local currencies
and then apply those costs to the standard recipe sheets and determine how much each
recipes costs to produce.
Portion control
Portion control is to control the quantity of food served to each customer.
Purpose of portion control
To know how much food to order
To know what yield is obtained from each food

item
Helps to calculate the cost of each dish on a

menu therefore its selling price
To ensure each customer receives a meal that is

uniform in quantity and standard.
Portion sizes can be determined by:
Number of courses to be served
Size and design of crockery
Type of customer
Menu pricing structure.
Portion sizes can be controlled by:
Buying food of specific portion size
Training staff on how to control portions and why it is important
Using appropriate utensils, equipment and measures to serve food
Supervising staff during service.
Portion sizes
Portion size is determined by the head chef in consultation with management.
141
Meat, Fish and Poultry
150 g in pastry or similar
180 g pure meat i.e. Fillet steak
200 g Sirloin, Rump
250 - 300 g T-Bone, Whole Trout, Flounder.
Vegetables
2 x 50 g each; Example: Broccoli & Carrot (used to be meat, 2
vegetables plus a farinaceous item)
Farinaceous (potato, pasta, rice, etc)
100 g for a main meal, 30 75 g for an entre
(Today menus give a vegetable or farinaceous of between 50 100 g each)
Shellfish
60 - 90 g per entree portion depending on how rich the overall dish is and what else is served
with it.
Soup
200 - 250 ml per entree portion
Sauce
20 - 50 ml per portion depends on the richness of the sauce.
Cakes
20 cm
8 or 10 portions
25 cm
12 portions
30 cm
16 portions
(All of the above depend on the thickness and richness of the cake)
To obtain good portion control the chef/cook needs to know the yields for various raw and
processed products they work with, therefore it is important to make a habit of regularly counting,
measuring and weighing food products in the Kitchen when working with them.
142
4.4 Organise requirements/preferences

Introduction
Depending on the type of function or event that is being held, there may be a number of other
requirements, besides the meals themselves that need to be arranged.
Naturally each event of function will be different and depending on whether the event is held
indoors, outdoors or at an external location, the level and complexity of requirements of
preferences will differ.
This section will explore some common requirements and preferences that need to be considered
and arranged by a hospitality provider.
Types of requirements / preferences
Some common requirements and preferences may include, but not limited to:
Function rooms these may be varied but can include small rooms through to large
exhibition and banqueting halls
Outdoor and off site catering this will be discussed in more detail in this section
Marquee hire important when holding events outside
Transportation to move infrastructure, food and beverage or customers themselves
Decorations basic items such as candles and flowers through to elaborate themes
Specialist staff as required depending on the nature of the function including translators,
Technical IT and lighting experts, security
Bands and entertainers these are quite common at

events such as weddings and parties
Accommodation
Special requests these could be endless to suit the

needs of each function.
Outdoor and off site catering

Many events are held outdoors as they provide a unique experience which takes advantage of
natural beauty and creates a special ambiance which cannot be found indoors.
Given that events can be conducted in any location, there are infrastructure needs that need to be
considered, especially events that are conducted in remote, new or outdoor locations.
When events are conducted in established hotels infrastructure to support events is already in
place, so these do not need a great deal of consideration, planning or organising.
143
Infrastructure requirements can be expected to vary widely

between venues/sites and depending on the size, scope and
nature of the event.
Whilst they seem to be less exciting aspects of an event to
organise, they are absolutely essential parts of an event.
Outdoor event considerations
There are some initial questions that you can consider that may
help with the planning of outdoor events and the infrastructure required. These questions include:
Will you be serving food, beverage or alcohol at your event?
Will you need infrastructure including tables, chairs, stage, grounds keeping, toilets etc
Will you need a tent, sheltered or enclosed space?
Will you need to utilize a sound system? Will you

need production services to support your event
including LCD screens, microphones, speakers,
amplifiers etc
Will you sell merchandise at the event?
Is the event open to the public? Will children be

present without their parents?
Will you need security?
Will you require transportation, traffic and parking support?
Will you be showing a film or having entertainment?
Will you be selling tickets for your event?
Do you have a backup plan for inclement weather?
Will a permit or special license be required
Will there be local council restrictions that apply in relation to what can be sold or
supplied, food standards, hours of operation etc?
Types of infrastructure requirements

Whilst there are endless types of infrastructure requirements, some common ones include:
Power and water supply
Most events need some power or water supply. This is used for:
Lighting
Emergency Lighting
144
Toilets
Cooking and cleaning
Equipment.
145
Food and beverage equipment

There is no doubt that with many outdoor events the provision of food and beverage is a
necessity. With the provision of food and beverage comes the need for equipment including:
Cooking equipment ovens, stoves, microwaves, shelving, washing stations, preparation

and service tables to name but a few
Beverage equipment fridges, freezers (also used for food), blenders, ice machines, beer
kegs and mechanisms to name a few.
Tables, chairs and related items

If food and beverage is to be served, there will no doubt be the need for tables, chairs, crockery,
cutlery, glassware, candles, service stations and service equipment.
Environmental control
It is important that the holding of an event does not cause damage to the environment or become
a disturbance to local residents. Therefore measures must be put in place when managing:
This includes:
Air conditioning
Sound
Lighting
Privacy
Fencing and security
Screening from public gaze/access.
Toilets
Toilet facilities are an essential part of every event. Care must
be given to the set up, management and removal of facilities
and human waste.
Emergency services
As part of a contingency program, adequate thought must be
given to the use of emergency services.
These services can include:
Fire
Medical
Police
First Aid kits.
Car and coach parking
146
It is unlikely that guests will arrive to an event on foot, therefore consideration must be paid to
access to parking of vehicles.
Thought must also be given to the integration with other transport options, including public
transport systems.
147
Disabled access
Special thought must be given to access to various event locations for disabled patrons. This
might include the need for dedicated parking areas, ramps or designated seating areas.
Signage
Signage is an essential part of an event which not only identifies an event and the key attraction
locations, but also provides vital information in relation to toilets, medical facilities, exits, policies
and procedures and event information.
Signage and other arrangements must also consider the needs of people who may have
language difficulties or barriers.
Waste management
At every event some element of waste will build up. It is important that plans are put into place for
the storage and removal of waste from a venue location.
It is important to have cleaning services, grounds keeping functions, waste bins and recycling
containers.
Animals and insects
Whether it be spiders, flies, mosquitos, baboons or other animals and insects it is wise to prepare
for them. It may be a case of supplying repellent, citronella candles through to spraying or having
fly covers for food.
Weather considerations
If an event is to be held outdoors, considerations and contingencies must be made in the event of
rain, extreme sunshine, heat or inclement weather. This could be the need for:
Tents
Marquees / pavilions
Side screens
Indoor venue as an alternative
Rain equipment or clothing in the event of gold

events where the whole location cannot be covered
Air-conditioners in the event of hot weather
Portable heaters in the event of cold weather
Sunscreen
Additional water.
148
Entertainment infrastructure
In many outdoor events and festivals some form of entertainment may be arranged ranging from
a speaker to make announcements through to elaborate rock concert settings.
This equipment is often sourced by specialist providers or
by companies who conduct the complete set up and
breakdown.
Equipment can include:
Staging
Lighting
Fireworks
Speakers
Flood lights
Electrical wiring and provision
Back stage areas and portable rooms
Seating for the audience.
Use of external providers

Some functions or events may require you to use the services of third party, external businesses
to source items and services needed to ensure the successful running of a function.
These external suppliers can vary enormously depending on the type
and scale of the function and may include:
Florists
Photographers
Party Hire companies for trestles, extra crockery, cutlery,

glassware, chair covers, seating, decorations
Entertainers bands, disc jockeys, solo performers etc
Suppliers of rental technical equipment for audio and visual

needs
Printers for personalised stationary, menus, signage and

decoration needs
Security agencies for extra security staff
Employment agencies for additional waiting, bar,

service and cooking staff
Business support services such as interpreters,

translators, secretarial support
Transportation including chauffers, limousines,

private cars or buses for tours
Clowns and animals.
149
4.5 Identify resources required for meals

Introduction
There are a number of resources that need to be considered and arranged when preparing meals
for different markets.
This section will explore some of the resources, that have not been mentioned in this manual to
date.
Kitchen equipment
Equipment available in the kitchen
Some dishes cant be produced unless the right equipment is available, and very few kitchens are
able to contain all items of cooking equipment.
You will have a range of equipment available to carry out your work in the commercial kitchen.
The correct selection of what you use can affect the outcomes of the food you are producing in
terms of timeliness and resulting quality. For example a cook's knife kit includes knives that are
specifically designed and most effective in preparing delicate garnishes, filleting fish, boning meat
or slicing baked goods such as bread. Choosing the correct knife with allow you to do the job
best. Selecting a drum sieve to pass a chicken mousse is more effective than using a conical
sieve because of its large fat surface area whereas the conical sieve is better for straining stocks
and other liquids. A fish kettle is the ideal shape for poaching a whole large fish for a buffet
presentation; the fish is less likely to be damaged.
150
Small equipment
Some of the small equipment that you will need to use every
day includes:
Knives
Spoons, whisks, graters, spatulas etc
Chopping boards
Pans and Pots.
Remember chopping boards and knives can be a major source

of cross contamination when preparing a variety of foods.
Large Equipment
Large equipment that you will be using every day in the
commercial kitchen includes:
Stoves and ovens:
These may be electric, gas or induction

Grills:
Salamander
Flat gill
Char gill
Deep-fryers
Refrigeration:
Cool-rooms
Freezers.
151
Specialist Equipment
Cooks are usually able to prepare most dishes with the basic requirements listed above and many
are creative in adapting common equipment to produce inspired and artistic dishes. However,
when you are preparing food for a specific diet the equipment you require may also need to be
specialised.
Some examples of the tools or equipment that you may find helpful or even necessary for food
preparation include:
Food
Equipment
-
Rice cooker
Sushi mat
Crepes
Crepe pan
Dried fruits and

vegetables
Dehydrator
Waffles
Waffle pan
Chocolate confectionary
Chocolate tempering machine
Mashed root vegetables
Potato Ricer
Baked apples
Apple corer
Pastry cutters
Pastry moulds
Blow torch
Sushi
Pastries
Crme brulee
There are all sorts of specialised food preparation equipment such

as electrical potato peelers, sausage machines, sous vide
machines, smokers and pasta extruders however these can be
expensive. Regular use would be needed to warrant the expense.
152
Specialist equipment that is often seen in commercial kitchens includes:
Steamers:
There are many varieties from simple bamboo steamers which are placed on top of a pot
of boiling water to pressure and atmospheric versions
Wok burners.
Staffing
Staff skills
There are doubtless many dishes that require a certain level of experience and expertise.
Not everyone can cook everything and the industry is currently experiencing a shortage of trained
and experienced chefs.
Staff numbers
More kitchen staff will generally mean more alternatives can be offered.
Where there are very few staff this means that generic cooking
styles must be used and there is less scope for the more
complex dishes
Many dishes in such a kitchen will be prepared in advanced rather than
being cooked to order so as to speed up service.
Selecting suitable suppliers

When selecting suitable suppliers you must take into account the suppliers ability to supply you
with the product you need. When choosing a supplier you need to consider the following factors:
The product range
The availability of products
Delivery requirements
Cost
Trading terms.
Suppliers can be small or large, wholesaler, retailers or growers. The purchasing process requires
sound knowledge of products and possible alternatives, as well as seasonal availability and
current prices. The purchasing, receiving and storage of commodities for an establishment may
be the responsibility of the chef and kitchen staff or, if the business is large, the purchasing
manager.
153
Product range
To meet the needs of customers with specific diets you may need to choose suppliers that have a
more extensive range of products than is commonly available or alternatively you may purchase
specific ingredients from individual specialist suppliers.
In general hospitality suppliers fall into the following groups:
Meat:
Including small-goods and offal
May include game although this is often a specialist supplier
Poultry
Seafood:
Fish
Shellfish
Fresh Fruit and Vegetables
Dairy
Bakery
Dry goods.
Dry Goods Suppliers

Many of the specific ingredients required for customers with dietary needs are only available from
specialist suppliers. When you are looking for suppliers it is helpful to consider a range of options
including:
Internet search
Checking the phone book
Networking with colleagues from other businesses
Attending trade shows
Reading industry journals.
Availability
You need to consider the availability of the food commodities you need to purchase. With global
markets for food, most products can be purchased all year round however buying fresh local
seasonal products can be more efficient and effective for the requirements of your business. The
premium prices you need to pay for imported products particularly fresh fruit and vegetables can
be prohibitive. Whatever products you decide to purchase it is vital that you choose suppliers who
can consistently deliver the products you need.
Local Supply
154
Fresh local seasonal products can be cost effective as you are purchasing foods which are
available in abundance and when they are at their best. Transportation costs are minimal and you
may be able to purchase directly from the grower/producer cutting out the additional cost of the
distributer. This often means the foods are at their optimum freshness and quality. Buying from
local suppliers can also be easier due to direct contact.
155
Regional Supply
Purchasing foods that are available in the region will also be cost effective. Transportation times
are minimal, delivery can be more regular and the products will be those that are produced for the
market.
International Supply
You may need to purchase specialist products from international suppliers. This will require more
planning from you to allow for the added transportation time. Be aware that when using imported
products this may affect the:
Cost
Shelf life
Quality.
Cost
The most cost effective ingredients will be those that you prepare from scratch, however this
requires:
Purchasing process suitable for perishable products:
Perishables need to be ordered more often
Immediate storage on delivery is required for perishables
Adequate food preparation skills
Sufficient storage for perishable goods.
Buying foods in bulk is usually more cost effective however you may
only require small quantities of ingredients for the customers with
specific dietary needs. Keeping too much stock on hand can result in
stock loss so careful consideration will need to be applied to how
much specialist stock is ordered and stored.
Trading Terms
The purchase supply terms will affect you choice of supplier. Having a good relationship with your
suppliers is beneficial as your suppliers can assist you with:
Sourcing ingredients
Ingredient quality factors.
The logistical factors of supplying goods are also important considerations for selecting a
supplier. Factors such as:
Billing periods
Payment conditions
156

Delivery capacity.
157
Delivery Requirements
You will need to consider the delivery requirements of the food commodities that are purchased.
Handling and storage of food commodities differs but can be divided into 3 categories:
Dry Goods
Refrigerated goods
Frozen Goods.
Refrigerated and frozen goods need to be received and

stored promptly to maintain safe food temperatures. The
suppliers you choose must be able to deliver at times that
suit your business so that a correctly trained person is
available to handle deliveries.
Conclusion
As can be seen in this manual, there are many considerations when designing meals
to meet specific market requirements.
That said, by constantly keeping abreast of customer needs and expectations, it
helps ensure the menus and meals provided help increase customer satisfaction.
158
Work Projects
It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must
submit documentation, suitable evidence or other relevant proof of completion of the project to
your Trainer by the agreed date.
4.1 To fulfil the requirements of this Work Project you are asked to create a single menu that
tailors to the needs of three target markets of your choice.
4.2. To fulfil the requirements of this Work Project you are asked to identify:
Key factors towards customer satisfaction and
Methods you can use to identify and measure customer satisfaction.
4.3. To fulfil the requirements of this Work Project you are asked to cost the menu items for the
menu identified in Work Project 2.1.
4.4. To fulfil the requirements of this Work Project you are asked to research and identify
considerations if holding an outdoor event.
4.5 To fulfil the requirements of this Work Project you are asked to research and identify the
resources you would need to implement the menu identified in Work Project 2.1.
Summary
Elements of a meal
Considerations when planning meals
Menu styles
Need for culinary and nutritional balance
Including food from major food groups
Methods of cookery
Selecting appropriate ingredients
Cuisines
Cuisine in different countries
Religion
Vegetarian
Preparing food to cater to food allergies
Food production
Presentation styles
Catering to special days
Public Holidays & Festivals.

Key factors towards customer satisfaction
Creating a balanced menu.

Key menu cost components
Cost of ingredients
Labour costs
Overheads
Considering cost and variety
Determining pricing of meals
Cost control
Food cost factors

Standard recipes
Portion control
Portion sizes.
Types of requirements / preferences
Outdoor and off site catering
Types of infrastructure requirements
Use of external providers.

Kitchen equipment
Staffing
Selecting suitable suppliers.
Recommended reading
Cracknell.H,
B001KDSJ H2
1861528736
Kaufmann.R; 2009 (3rd edition); Practical Professional Cookery; Cengage Learning
159
160
Dodgshun. Graham,Peters.M; 2012 (6th edition);Cookery for the Hospitality Industry; Cambridge
University Press
Drysdale.John; 2008 (4th edition); Profitable Menu Planning; Prentice Hall
Graham Dark, Deirdre McLean & Sarah Weatherhead; 2011 (2nd edition); Kitchen Operations;
Pearson Australia
Gregoire, Mary B; 2013 (8th edition); Foodservice organisations: a managerial and systems
approach; Pearson
Feinstein. Andrew H, Stefanelli. John M; 2009 (2nd edition); Purchasing for Chefs: A Concise
Guide; Wiley
Leonard.E; 2011; Modern Buffets: Blueprint for Success;Wiley
McLean.D,Satori.l, Walsh C&S; 2004;The Professional Cooks book: Commercial Cookery;
Tertiary Press
McVety.P, Ware.B, Ware.C; 2
B001IXNUIC
0470072679
008 (3rd edition); Fundamentals of Menu Planning; Wiley

McWilliams, Margaret; 2013 (10th edition); Food fundamentals; Pearson
National Restaurant Association; (2006, 6th edition); ServSafe Manager; Prentice Hall
Scanlon.N; 2012 (4th edition); Catering Management; Wiley
The Culinary Institute of America (CIA); 2011 (9th edition); The Professional Chef; Wiley
Traster.Daniel; 2013; Foundations of Menu Planning; Prentice Hall
Waters.D; 2003 (2nd edition); Inventory Control and Management; Wiley
Trainee evaluation sheet

The following statements are about the competency you have just completed.
Please tick the appropriate box

There was too much in this competency to cover
without rushing.
Most of the competency seemed relevant to me.
The competency was at the right level for me.
I got enough help from my trainer.
The amount of activities was sufficient.
The competency allowed me to use my own
initiative.
My training was well-organised.
My trainer had time to answer my questions.
I understood how I was going to be assessed.
I was given enough time to practice.
My trainer feedback was useful.
Enough equipment was available and it worked well.
The activities were too hard for me.
Agree
Dont
Know
Do Not
Agree
Does
Not
Apply
16
2
The best things about this unit were:

____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
The worst things about this unit were:
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
The things you should change in this unit are:
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
Trainee Self-Assessment Checklist

As an indicator to your Trainer/Assessor of your readiness for assessment in this unit
please complete the following and hand to your Trainer/Assessor.
Yes
Topic 1: Apply catering control principles and procedures
1.1
Identify the range of catering products used within the enterprise
1.2
Use requisition/portion control effectively
1.3
Use standard recipes correctly
1.4
Implement ordering and stock rotation practices
1.5
Use optimum storage conditions
Topic 2: Minimise wastage

2.1
Use trimmings of food products
2.2
Dispose of food wastage in line with enterprise and local authorities

requirements
2.3
2.3
Process recyclable products to local authority requirements
Topic 3: Identify markets

3.1
Identify characteristics of different markets
3.2
Identify community markets
3.3
Identify different market trends
Topic 4: Create meals for specific markets

4.1
4.2
4.3
4.4
4.5
No*
Statement by Trainee:
I believe I am ready to be assessed on the following as indicated above:
Signed:
_____________________________
Date:
______ / ______ / ______
Note:
For all boxes where a No* is ticked, please provide details of the extra steps or work you need to do
to become ready for assessment.

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Banquet Functions & Catering Services Procedure

Bachelor of Science in Hospitality Management

Banquet Functions & Catering Services Procedure

Topic 1: Apply catering control principles and procedures

Topic 2: Minimise wastage

Topic 3: Identify markets

Topic 4: Create meals for specific markets

Banquet Functions & Catering Services Procedure

Create meals to meet market needs

Controlling the process of catering by controlling process

A set of regulations by which to operate

Conforming the requirements of law or regulation

Determining all the cost and applying it to income

Fraud is intentional deception for personal gain.

All products that are required to operate a catering business

List of ingredients and methods of cooking to produce a set quantity of food at

Products required to produce menu items

A French term which is translated as "according to the menu". A menu

An abnormal reaction of the body to a previously encountered

Essential nutrient that is the body's main source of energy. A sugar or

Items of food or beverage. Products used in food production

An ingredient that has had all or part of the preparation done

A style or quality of cooking; cookery:

Of, pertaining to, or used in cooking or the kitchen.

Products containing or made from milk

Is the sum of food consumed by a person. Usually calculated on a

A nutrient that supplies energy, promotes growth and is the carrier of

Denoting or relating to meat prepared as prescribed by Muslim law

The basic, underlying framework or features of a system or

Relating to food, or premises in which food is sold, cooked, or eaten

A French term which is translated as "putting in place". Referring to

The substances found in food that nourish the body

The process by which organisms take in and utilize food material.

Refers to food which will deteriorate or rot

The amount of food or beverage served

Banquet Functions & Catering Services Procedure

A macro nutrient made up of amino acids. Good sources include

A French term which is translated as "table of the host". A set price

The select group of customers, with similar characteristics, in which an

Perishable products, including fruit, vegetables, meat, seafood

Paper goods, such as wrapping, boxes, gift ware

Plastic products, such as disposable cups, plates, cutlery

Foam products, such as fast food packaging.

An important aspect of integrating environmentally sustainable work

Energy gas, electricity

Banquet Functions & Catering Services Procedure

We must also include in our consideration of resources from an environmental perspective:

The impact our operation has on air quality

Alternative sources of energy including solar,

By definition, a renewable energy source is one

Code 1: PET, (e.g. Soft drink bottles and fruit

Code 2: HDPE (e.g. Milk, cream and juice

Code 3: V (e.g. Juice and cordial bottles)

Paper plates and bowls food waste (organics)

Steel and aluminium recycle

Corn starch cutlery food waste (organics)

PET cups and carry trays recycle.

Banquet Functions & Catering Services Procedure

1.2 Use requisition/portion control effectively

To know how much food to order

To know what yield is obtained from each food item

Helps to calculate the cost of each dish on a menu