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I Food and Beverage Services
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 EMA EMITS COLLEGE PHILIPPINES
(Formerly: Eastern Mindoro Institute of Technology & Sciences)
Del Pilar St.; Pinamalayan, Oriental Mindoro
Telefax No. (043) 284-3974

Promote Food and Beverage Products

Telefax No. (043) 284-3974
NAME:____________________________________________________ COURSED&SECTION:______________________

Hi! I’m Ma’am Lealyn  and I’m going to guide you in your journey to this module.

After going to this module, you are expected to:

 Identify common food allergens;

 Identify the nmaes of dishes in the menu and their
accompaniments; and
 Suggest food pairs and beverage selections to go with food.

Know the Product

Do you have allergies? Or do you know someone who has allergies? What are they allergic to? Why
are food allergies so serious?

True food allergies come in various forms. It can be a slight case such as headaches or a rash to a certain
product to some causing severe reactions, including death. Any food can cause an allergic reaction but most
are caused by eight foods known as the BIG 8:

1. Milk
2. Eggs
3. Peanuts
4. Tree nuts (such as almonds,
 cashews, walnuts)
5. Fish (such as bass, cod, flounder) 6. Shellfish (such as crab, lobster, shrimp) 7. Soy
8. Wheat

Food Allergies: What You Need to Know

1. What food are labeled? Packed food products that contain one of the top eight allergens with its
expiration dates and other nutritious facts of the food or drinks being sold to the market are written in
the label. Domestic or imported packaged food is required to have a label.

2. What allergy information is included in the label? The type of allergy that the product contains as well
as any ingredient that contains a protein from the eight major food allergens are indicated with a
warning on the label. The labels also include any allergens found in flavorings, colorings or other
additives.

3. What food aren’t labeled? Fresh produce, eggs, fresh meat and certain highly refined oils don’t require
listing on labels are not explicitly written. In some cases, these kinds of foods need to be labeled
especially it is to be sold in malls, groceries and supermarkets.

People can be allergic to many different things, from foods, insect stings, medicine and more. We need to take
all allergies seriously as they can make people very sick.

When eating out, people with food allergies often have to trust their servers for information on what is safe to
eat. Customers are supposed to be asked about allergies several times, from when they make a reservation to
when they order. A call-out for allergies is printed on the menu.

Allergies have always been an issue for restaurants, and in the past few years, the number of people with gluten
and other allergies has increased. Allergies are a serious concern for restaurants, but if a business manages
allergies well, it could gain the loyalty of patrons who feel safe dining with them. If the service staff master the
common allergens it would also help prevent serious health consequences that could make the establishment
liable.

Menu Familiarization

A restaurant server must learn information about the menu like cooking method, serving portions, tastes and
flavors, ingredients including food allergens, cooking time and side dishes. It is also important to know the
nutrient content of the dishes because some guests would want to know and ask. In
many cases, guests will be relying on the server to help them with their menu
selection, so his advice just always be accurate. Guests will not be impressed if you
tell them that a particular dish is not spicy and then they find that it burns in their
mouth. It will really affect the customer satisfaction and could lead to complaints.
The server must never place himself in the position where a guest does not enjoy his/her meal or develops and
allergy because incorrect information was given about the menu. In some instances, for the customer to be able
to make an informed choice from the menu, they must be able to understand the terminologies used. Here are
two (2) reasons why customer is unable to interpret the menu:

1. They might have difficulty understanding the language. This might happen if a customer is a foreigner
and does not have a sound understanding the written language used in the menu. In this case, the server
would have to explain each dish clearly and slowly, pointing to pictures where appropriate.
2. The menu might contain terms that are unfamiliar with the customer. Some terms are technical terms
which may be understood by a hospitality industry worker and some words used worldwide to describe a
dish are derived from the French language.

In order to obtain product information on food and beverage products it is essential to be proactive. You must
make an effort and take action to find things out.

It is vital for every hospitality employee to have an excellent knowledge of the products and services offered by
their workplace. In particular, you need this knowledge so you can take every opportunity to demonstrate
professionalism, promote dishes, recommend beverages and generally assist customers.

Opportunities to promote products frequently arise during service sessions, and elsewhere in the general
hospitality environment. These opportunities mainly occur when taking orders, and present an excellent
opportunity to show-off your skills, as well as to inform the customer of the various products or services offered
by your place of work. “Product knowledge” is at the heart of providing information on food and beverages.

What is product knowledge?

Knowledge about food, beverages, the services you offer and the facilities available is
called “product knowledge”, and you can never have too much of it. Product
knowledge involves almost anything relating to the area and venue where you work.

Food waiters are expected to have detailed food knowledge, a good knowledge
about the venue generally but less knowledge about beverages. Beverage waiters
are expected to have detailed knowledge about drinks, a good knowledge about the venue generally but less
knowledge about food.

Food and Beverage staff

For food and beverage staff product knowledge should include information about:
• Menu items (dishes offered on the menu - you should know what is available and what is not
• Serve, or portion sizes
• Prices
• Cooking styles
• Cooking times
• Ingredients
• What is fresh and what is bought in, frozen, and or pre-prepared
• Suitability for those with certain dietary or cultural requirements
• Cutlery and crockery required for each dish in the menu
• Drinks available and their prices
• Brand names of beverages
• Glassware used for each drink

General background
Your product knowledge needs to reflect the needs of the place where you work. With this in mind, food
knowledge may relate to:
1. Appetizers - Appetizers are menu items offered for guests to eat prior to their main course. They may
include:
• Hors d’oeuvres
• Canapés
• Antipasto
• Finger foods
• Tapas
• Sandwiches.
2. Soups - A traditional course on many menus, soups provide low food cost items for many premises.
Soups may be classic or contemporary, may be served hot or cold and can reflect ethnic flavours from
many countries.
Options include:
• Clear soups
• Cream soups
• Broths
• Bisques
• Purées
• Puddings • Prepared fruit
•
• Pies, tarts and flans • Bavarois and mousse
3. Meat, poultry, fish and seafood – entrées and main courses Meat includes:
• Fritters – Banana fritters, or pineapple • Soufflé
• Beef
fritters • Meringues
• Custards and creams • Crepes and omelettes
• Goat
• Lamb
• Pork.
• Veal

You need to know the cuts being used, whether things are fresh or frozen, the type of product being used
as well as what things taste and look like, what they cost, how long they will take to prepare and
cooking styles.

Poultry includes whole birds or cuts and includes:

• Chicken
• Pheasant
• Turkey
• Duck
• Squab
• Goose

Options include whole birds, legs, wings and breast. Fish may be fresh, frozen or preserved and can be
obtained from the sea of from freshwater.

Fish can include:

• Flat fish and round fish 
• Whole fish and fillets Whitefish
 Oily fish.
 Seafood includes:
• Shellfish (also known as „crustaceans‟) – generic term for seafood from a fish with a shell (such
as crayfish, crabs, lobster, prawn, shrimp)
• Mollusks – octopus, cuttlefish, squid, clams, whelks, winkles, mussels, scallops, cockles, oysters.

4. Desserts - Desserts are served after the main course and also known as “sweets”. In some properties a
separate menu is used for desserts. They can be either hot or cold – many are served with sauces - and
include:
 Sorbets
 Parfaits
 Ice cream

5. Snacks - Snacks are light meals, commonly provided for people who are in a hurry or who are not
especially hungry. One characteristic of a “snack” is that it can often be easily taken away by the
purchaser. Snacks can include:
 Hot chips and potato wedges
• Biscuits, crisps and crackers • Croissants
• Hot dogs • Sandwiches and rolls
• Pies, pasties and sausage • Baguettes
rolls • Hamburgers

6. Cheese - Cheese can be made from cow, sheep or goat’s milk. Basic cheese options include:
• Soft cheeses
• Hard cheeses
• Semi-soft cheeses
• Blue vein cheese
7. Pasta - Pasta comes in a wide variety of types (flat, tubular and shaped) and sizes and may be filled or
plain. Examples of pasta include:
• Gnocchi
• Fettuccine
• Spaghetti
• Lasagne
8. Noodles - Noodles are made from flour (wheat) and water, and/or eggs. In many ways they are similar to
pasta.
Noodles are usually made from common wheat whereas pasta is made from durum semolina,
which is a lot coarser than typical flour.
9. Vegetables - Vegetables are traditionally used as an accompaniment to a main dish. Some vegetables
can also be used in salads. “Root vegetables” grow underground.
10. Fruit - A growing focus on healthy eating has seen increased up-take of fruit in premises. Fruit options
include:
• Pieces and platters of canned fruit fresh fruit
• Dried fruit
• Fresh fruit salad
11. Salads - Salads may be classical or contemporary, varying in ethnic and cultural origins, served either
cold, warm or hot, and may contain a variety of cooked and uncooked ingredients. Dressings are applied
to some salads. Salad vegetables include:
• Lettuce • Onions and spring
• Tomato onions
• Radishes • Shredded cabbage
• Celery • Mushrooms
• Carrots
 Beetroot Peppers

12. Pre-packaged food items – packaged food items include chips and nuts, sachets of sugar and sugar
substitute, foils of jams and sauces, cakes and cheesecakes.
13. Alcoholic drinks:
A. Wines
• Domestic red • Sparkling wine
• Imported red • Southern wine
• Domestic white • White vermouth
• Imported white • Red vermouth
B. Aperitifs (Bitter Aperitifs and Aniseed Aperitifs)
• Vodka  Rum
• Whiskey (Scotch, Irish  Brandy, Cognac, Bourbon, Canadian) Calvados
• Gin
C. Beer (domestic and imported)
D. Mixed drinks and cocktails
14. Non-Alcoholic Drinks:
• Soft Drinks  Coffee
• Mineral Water  Tea
Item Description Use • Juices
Cold fish dishes and as salad
Aioli Garlic mayonnaise
dip e.g. for crudities
Puree of cooking apples, Roast pork, roast duck and roast
Apple sauce
slightly sweetened goose
 Milk
• Hot Drinks

The hospitality industry in general and food and beverages in particular are a constantly changing landscape.
New products, tastes, trends are constantly emerging and some products lose popularity and fade away, to stay
up-to-date with what is happening you need to use a mix of informal and formal research techniques to keep
pace with these changes especially as they relate to your workplace.

Food Items Used as Accompaniment

Accompaniments are often mainly to enhance the flavor of the main dish or to counteract its richness. Below are
some of the examples of food items used in food service:

Aromatic vinegar made from

Balsamic Vinegar sweet wine, aged in Dressings
oak
Cayenne Hot, red pepper Oysters, smoked salmon
Hot sauce, mostly Chinese
Chili sauce With Chinese – style foods
made
Vinegar flavored with chilies
Chili Vinegar Oysters
Can be used in salad dressings;
Cider vinegar Acid products made from cider product for the health conscious
 Manufactured sauces of
Cocktail sauces mayonnaise with added Seafood cocktail
flavorings e.g. tomato
Light-flavored oil made from
Corn oil Dressings
corn
Sauce made from cranberries,
Cranberry sauce can be served Roast turkey
hot or cold
Garnish for soups and also in
Small cubes of fried or toasted
Croutons some salad dishes e.g.
bread
Caesar salad
For meats, salad dishes and
Cucumber pickled Pickled cucumber
cheeses
Pickled gherkins/cucumbers
Dill pickle flavored with dill Meats, salad dishes

Dressing made from oil and

wine vinegar or lemon juice,
French dressing salads
seasoning, mustard and some
herbs
Spicy root used in many forms.
Ground ginger is most common
Ginger Melon
in restaurants

Hot tasting sauce made from

horseradish root, Roast beef and chicken
Horseradish sauce
available as proprietary Maryland and other cold dishes
sauce
Hot Indian pickle featuring Accompaniment for Indian
Kasundi
chopped mango savory dishes
Sauce of tomato pulp, vinegar
Tomato ketchup Grills, fish, burgers
and sweetening
Infinite variety of uses,
especially smoked fish, fried
Lemon Citrus fruit
fish, and drinks including
tea
Infinite variety of uses,
especially smoked fish, fried
Lime Citrus fruit
fish, and drinks including
tea
Made from combination of oils
and egg yolks, flavored Dressing for poached fish and
Mayonnaise
with vinegar, herbs and sauce for salads
seasoning
Vinegar based sauce with
Mint sauce chopped mint and sweetening Roast lamb

Warm sauce, generally kitchen

made but also Grilled herring, other meats and
Mustard sauce
available as proprietary fishes
sauce
Oil made from pressings
Olive oil Dressings
(cholesterol free)
Powdered, milk, red capsicum Garnish on and in seafood
Paprika
cocktails
 Garnish on wide variety of
Parsley Chopped or sprig dishes. Sometimes deep fried
with fried fish.
Italian hard cheese (grated or Used in soups and pasta dishes
Parmesan
shredded and soups
Traditional form of pepper in
Pepper Ground white pepper
table shaker
Traditionally offered with hare
Red currant Proprietary sauce
or roast mutton
Salt derived from Seasoning, with boiled beef
Sea salt
evaporated water and used in table grinders
These are just few of the accompaniments used in restaurants but there are a lot of others food accompaniments
to choose from. Accompaniments are complementary additions to the main ingredient of a meal.

Undertake Suggestive Selling

How many times you have gone to a restaurant and did not like the dish you ordered and
wished someone would have told you what to order? Who knows the best about the food and beverage
in a restaurant? It’s you! Do you know that 70% of the guest do not know what they will order when
they come to the restaurant. So it depends on you to make a guest’s experience even better by
suggesting them food and beverages as per their needs and wants.

What is Suggestive Selling?

- is the act of giving suggestions and ideas to add to the dining guests’
original orders which in turn leads to increased sales and higher level of
customer satisfaction. The server should be careful not to become too
aggressive but rather, he should be more helpful by giving ample time to
the guest in deciding.

Fig. 1
- It is a marketing strategy in a restaurant to convince the guest to spend
more money. Restaurant servers, cashiers, and kitchen staff who have contact with the customer
should know appropriate and actual ways to upsell menu items. To become effective, they must be
trained and practiced for this sales technique. These useful methods for up-selling will help increase sales
and tip money.
- Suggestive selling is an integral part of guest service. It is your responsibility to get the guest order
for the product which is right for them; but it should be done discreetly.

And moreover guest’s are open to suggestions because of the following:

1. It saves them time.
2. It saves them money.
3. It saves them effort
4. They get to experiment new Fig. 2
Products
KNOW YOUR PRODUCT
1. The name and pronunciation
2. The ingredients including food allergens
3. The method of cooking
4. The portion size
5. The sauces and accompaniments
6. The replacements
7. Cooking time
8. Side dishes

Items on specials or promos

1. House specials
2. Soup of the day
3. Combo meals
4. Best sellers
5. Chef’s pick
6. Seasonal items
General categories in the menu
1. Meat
2. Vegetable
3. Dessert
4. Beverages
5. Entrée
6. Seafood
Standard food and beverage pairings
1. Burgers and fries
2. Steaks and salad
3. Steak and mashed potato
4. Dessert and coffee
5. Seafood with white wine
Making the sales presentation and Handling objections
1. Identify the opportunities.
2. Recommend dishes or sides as required.
3. Give the guest choices. Don’t push.
4. Mention a unique feature of the product

You are finally done with Module 11&12